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http://hdl.handle.net/10773/37722
Title: | Relevance of genipin networking on rheological, physical, and mechanical properties of starch-based formulations |
Author: | Gonçalves, Idalina Hernández, Diana Cruz, Cátia Lopes, Joana Barra, Ana Nunes, Cláudia da Silva, José A. Lopes Ferreira, Paula Coimbra, Manuel A. |
Keywords: | Food byproducts Polysaccharide-based films Crosslinking Hydrophobicity Stretchability |
Issue Date: | 15-Feb-2021 |
Publisher: | Elsevier |
Abstract: | The small amount of proteins in starch-rich food industry byproducts can be an advantage to crosslink with genipin and tailor the performance of biobased films. In this work, genipin was combined with non- purified starch recovered from industrial potato washing slurries and used for films production. Starch recovered from potato washing slurries contained 0.75% protein, 2 times higher than starch directly obtained from potato and 6 times higher than the commercial one. Starch protein-genipin networks were formed with 0.05% and 0.10% genipin, gelatinized at 75 °C and 95 °C in presence of 30% glycerol. Bluish colored films were obtained in all conditions, with the higher surface roughness (Ra, 1.22 μm), stretchability (elongation, 31%), and hydrophobicity (water contact angle, 127°) for 0.10% genipin and starch gelatinized at 75 °C. Therefore, starch-rich byproducts, when combined with genipin, are promising for surpassing the starch-based films hydrophilicity and mechanical fragilities while providing light barrier properties. |
Peer review: | yes |
URI: | http://hdl.handle.net/10773/37722 |
DOI: | 10.1016/j.carbpol.2020.117236 |
ISSN: | 0144-8617 |
Appears in Collections: | CICECO - Artigos DQ - Artigos DEMaC - Artigos REQUIMTE - Artigos |
Files in This Item:
File | Description | Size | Format | |
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Relevance of genipin networking on rheological.pdf | 3.44 MB | Adobe PDF | View/Open |
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