Development and characterization of edible bilayer films based on iron yam–pea starch blend and corn zein

Detalhes bibliográficos
Autor(a) principal: SONG,Xiaoyong
Data de Publicação: 2021
Outros Autores: WANG,Yiqi
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600684
Resumo: Abstract We prepared bilayer films of iron yam–pea starch and corn zein to evaluate their potential application in the packaging of instant foods and condiments. We found that the water resistance and mechanical properties of bilayer films were improved after adding a layer of corn zein compared with the monolayer films of the starch materials. Scanning electron microscopy revealed that the bilayers were close and this was reflected in increased thermal stability and biocompatibility between layers with the addition of zein. Our experimental films showed greater elongation at break than the commercial biaxially oriented polypropylene polyethylene films. Based on the results of this study, the iron yam-pea starch/corn zein films have the mechanical strength and flexibility to be used for convenience food packaging materials, which are expected to provide consumers with clean products.
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spelling Development and characterization of edible bilayer films based on iron yam–pea starch blend and corn zeiniron yam-pea starchcorn zeinbilayer edible filmmicrostructurethermal propertiesfood inner packagingAbstract We prepared bilayer films of iron yam–pea starch and corn zein to evaluate their potential application in the packaging of instant foods and condiments. We found that the water resistance and mechanical properties of bilayer films were improved after adding a layer of corn zein compared with the monolayer films of the starch materials. Scanning electron microscopy revealed that the bilayers were close and this was reflected in increased thermal stability and biocompatibility between layers with the addition of zein. Our experimental films showed greater elongation at break than the commercial biaxially oriented polypropylene polyethylene films. Based on the results of this study, the iron yam-pea starch/corn zein films have the mechanical strength and flexibility to be used for convenience food packaging materials, which are expected to provide consumers with clean products.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600684Food Science and Technology v.41 suppl.2 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.29820info:eu-repo/semantics/openAccessSONG,XiaoyongWANG,Yiqieng2021-12-06T00:00:00Zoai:scielo:S0101-20612021000600684Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-12-06T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Development and characterization of edible bilayer films based on iron yam–pea starch blend and corn zein
title Development and characterization of edible bilayer films based on iron yam–pea starch blend and corn zein
spellingShingle Development and characterization of edible bilayer films based on iron yam–pea starch blend and corn zein
SONG,Xiaoyong
iron yam-pea starch
corn zein
bilayer edible film
microstructure
thermal properties
food inner packaging
title_short Development and characterization of edible bilayer films based on iron yam–pea starch blend and corn zein
title_full Development and characterization of edible bilayer films based on iron yam–pea starch blend and corn zein
title_fullStr Development and characterization of edible bilayer films based on iron yam–pea starch blend and corn zein
title_full_unstemmed Development and characterization of edible bilayer films based on iron yam–pea starch blend and corn zein
title_sort Development and characterization of edible bilayer films based on iron yam–pea starch blend and corn zein
author SONG,Xiaoyong
author_facet SONG,Xiaoyong
WANG,Yiqi
author_role author
author2 WANG,Yiqi
author2_role author
dc.contributor.author.fl_str_mv SONG,Xiaoyong
WANG,Yiqi
dc.subject.por.fl_str_mv iron yam-pea starch
corn zein
bilayer edible film
microstructure
thermal properties
food inner packaging
topic iron yam-pea starch
corn zein
bilayer edible film
microstructure
thermal properties
food inner packaging
description Abstract We prepared bilayer films of iron yam–pea starch and corn zein to evaluate their potential application in the packaging of instant foods and condiments. We found that the water resistance and mechanical properties of bilayer films were improved after adding a layer of corn zein compared with the monolayer films of the starch materials. Scanning electron microscopy revealed that the bilayers were close and this was reflected in increased thermal stability and biocompatibility between layers with the addition of zein. Our experimental films showed greater elongation at break than the commercial biaxially oriented polypropylene polyethylene films. Based on the results of this study, the iron yam-pea starch/corn zein films have the mechanical strength and flexibility to be used for convenience food packaging materials, which are expected to provide consumers with clean products.
publishDate 2021
dc.date.none.fl_str_mv 2021-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600684
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600684
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.29820
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.41 suppl.2 2021
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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