Amylose-lipid complex as a measure of variations in physical, mechanical and barrier attributes of rice starch- ι -carrageenan biodegradable edible film

Rahul Thakur, Penta Pristijono, John B. Golding, Costas E. Stathopoulos, Christopher J. Scarlett, Michael Bowyer, Sukhvinder P. Singh, Quan V. Vuong

    Research output: Contribution to journalArticle

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    Abstract

    Improvements in the hygroscopic properties of starch based films are important to strengthen their mechanical properties. The effects of different hydrophobic components-butyric acid (BA, C4:0), lauric acid (LA, C12:0), palmitic acid (PA, C16:0), oleic acid (OA, C18:1), stearic acid (SA, C18:0) and sucrose fatty acid ester (FAEs) on the rice starch (RS)-ι-carrageenan (ι-car) composite films were investigated. Scanning electron microscopy (SEM), differential scanning calorimetry (DSC), thermogravimetric analysis (TGA) in combination with amylose-lipid complexing index (CI) were used to characterise the changes in structure and properties of edible films. The SEM results showed that the surface of films became smoother after the incorporation of fatty acids. Carbon-chain length was a major determinant of CI formation which further influenced the attributes of RS-ι-car films. The addition of FAEs to RS-ι-car improved film thickness, permeability, transparency, tensile properties (TS) and could be used to tailor biodegradable edible films with enhanced properties and future fruit coating applications.
    Original languageEnglish
    Pages (from-to)108-115
    Number of pages8
    JournalFood Packaging and Shelf Life
    Volume14
    Issue numberPart B
    Early online date31 Oct 2017
    DOIs
    Publication statusPublished - Dec 2017

    Fingerprint

    Amylose
    rice starch
    Architectural Accessibility
    biodegradability
    edible films
    Carrageenan
    carrageenan
    Starch
    amylose
    films (materials)
    Lipids
    lauric acid
    Fatty Acids
    Fatty acids
    lipids
    Electron Scanning Microscopy
    fatty acid esters
    Esters
    scanning electron microscopy
    Railroad cars

    Cite this

    Thakur, Rahul ; Pristijono, Penta ; Golding, John B. ; Stathopoulos, Costas E. ; Scarlett, Christopher J. ; Bowyer, Michael ; Singh, Sukhvinder P. ; Vuong, Quan V. . / Amylose-lipid complex as a measure of variations in physical, mechanical and barrier attributes of rice starch- ι -carrageenan biodegradable edible film. In: Food Packaging and Shelf Life. 2017 ; Vol. 14, No. Part B. pp. 108-115.
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    abstract = "Improvements in the hygroscopic properties of starch based films are important to strengthen their mechanical properties. The effects of different hydrophobic components-butyric acid (BA, C4:0), lauric acid (LA, C12:0), palmitic acid (PA, C16:0), oleic acid (OA, C18:1), stearic acid (SA, C18:0) and sucrose fatty acid ester (FAEs) on the rice starch (RS)-ι-carrageenan (ι-car) composite films were investigated. Scanning electron microscopy (SEM), differential scanning calorimetry (DSC), thermogravimetric analysis (TGA) in combination with amylose-lipid complexing index (CI) were used to characterise the changes in structure and properties of edible films. The SEM results showed that the surface of films became smoother after the incorporation of fatty acids. Carbon-chain length was a major determinant of CI formation which further influenced the attributes of RS-ι-car films. The addition of FAEs to RS-ι-car improved film thickness, permeability, transparency, tensile properties (TS) and could be used to tailor biodegradable edible films with enhanced properties and future fruit coating applications.",
    author = "Rahul Thakur and Penta Pristijono and Golding, {John B.} and Stathopoulos, {Costas E.} and Scarlett, {Christopher J.} and Michael Bowyer and Singh, {Sukhvinder P.} and Vuong, {Quan V.}",
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    Thakur, R, Pristijono, P, Golding, JB, Stathopoulos, CE, Scarlett, CJ, Bowyer, M, Singh, SP & Vuong, QV 2017, 'Amylose-lipid complex as a measure of variations in physical, mechanical and barrier attributes of rice starch- ι -carrageenan biodegradable edible film', Food Packaging and Shelf Life, vol. 14, no. Part B, pp. 108-115. https://doi.org/10.1016/j.fpsl.2017.10.002

    Amylose-lipid complex as a measure of variations in physical, mechanical and barrier attributes of rice starch- ι -carrageenan biodegradable edible film. / Thakur, Rahul; Pristijono, Penta; Golding, John B. ; Stathopoulos, Costas E.; Scarlett, Christopher J. ; Bowyer, Michael; Singh, Sukhvinder P.; Vuong, Quan V. .

    In: Food Packaging and Shelf Life, Vol. 14, No. Part B, 12.2017, p. 108-115.

    Research output: Contribution to journalArticle

    TY - JOUR

    T1 - Amylose-lipid complex as a measure of variations in physical, mechanical and barrier attributes of rice starch- ι -carrageenan biodegradable edible film

    AU - Thakur, Rahul

    AU - Pristijono, Penta

    AU - Golding, John B.

    AU - Stathopoulos, Costas E.

    AU - Scarlett, Christopher J.

    AU - Bowyer, Michael

    AU - Singh, Sukhvinder P.

    AU - Vuong, Quan V.

    PY - 2017/12

    Y1 - 2017/12

    N2 - Improvements in the hygroscopic properties of starch based films are important to strengthen their mechanical properties. The effects of different hydrophobic components-butyric acid (BA, C4:0), lauric acid (LA, C12:0), palmitic acid (PA, C16:0), oleic acid (OA, C18:1), stearic acid (SA, C18:0) and sucrose fatty acid ester (FAEs) on the rice starch (RS)-ι-carrageenan (ι-car) composite films were investigated. Scanning electron microscopy (SEM), differential scanning calorimetry (DSC), thermogravimetric analysis (TGA) in combination with amylose-lipid complexing index (CI) were used to characterise the changes in structure and properties of edible films. The SEM results showed that the surface of films became smoother after the incorporation of fatty acids. Carbon-chain length was a major determinant of CI formation which further influenced the attributes of RS-ι-car films. The addition of FAEs to RS-ι-car improved film thickness, permeability, transparency, tensile properties (TS) and could be used to tailor biodegradable edible films with enhanced properties and future fruit coating applications.

    AB - Improvements in the hygroscopic properties of starch based films are important to strengthen their mechanical properties. The effects of different hydrophobic components-butyric acid (BA, C4:0), lauric acid (LA, C12:0), palmitic acid (PA, C16:0), oleic acid (OA, C18:1), stearic acid (SA, C18:0) and sucrose fatty acid ester (FAEs) on the rice starch (RS)-ι-carrageenan (ι-car) composite films were investigated. Scanning electron microscopy (SEM), differential scanning calorimetry (DSC), thermogravimetric analysis (TGA) in combination with amylose-lipid complexing index (CI) were used to characterise the changes in structure and properties of edible films. The SEM results showed that the surface of films became smoother after the incorporation of fatty acids. Carbon-chain length was a major determinant of CI formation which further influenced the attributes of RS-ι-car films. The addition of FAEs to RS-ι-car improved film thickness, permeability, transparency, tensile properties (TS) and could be used to tailor biodegradable edible films with enhanced properties and future fruit coating applications.

    U2 - 10.1016/j.fpsl.2017.10.002

    DO - 10.1016/j.fpsl.2017.10.002

    M3 - Article

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    SP - 108

    EP - 115

    JO - Food Packaging and Shelf Life

    JF - Food Packaging and Shelf Life

    SN - 2214-2894

    IS - Part B

    ER -