•Banana starch edible films were used as carriers of curcumin loaded nanoemulsions.•Nanoemulsion inclusion reduces the films water vapor permeability while increasing its elongation at break.•Release ...is carried through two different mechanisms depending of the simulant media.
Active packaging that can be used to release active molecules food products during storage has been a central part in food science research over the last decades. This paper presents the development of an active film made from banana starch incorporated with curcumin-loaded orange oil nanoemulsion. Results showed that inclusion of the curcumin-loaded nanoemulsions reduced water vapor permeability, given the hydrophobic nature of curcumin. Likewise, elongation at break was also increased due to the plasticizing effect of the nanoemulsion. Finally, this paper reports the release profiles of curcumin from the active film into different food simulants. Results showed that curcumin release is diffusion driven in both aqueous and non-aqueous food simulants, however it seems that while the complete nanoemulsion droplets are released in the aqueous simulant, in non-aqueous simulant only curcumin molecules are released.
In recent years, starch nanoparticles have been of great interest for drug delivery due to their relatively easy synthesis, biocompatibility, and vast amount of botanical sources. Native and ...acetylated starch obtained from green bananas were used for synthesis of curcumin-loaded starch nanoparticles. Mean particle size, encapsulation efficiency, and curcumin release in simulated gastric and intestinal fluids were studied. Both nanosystems showed sizes lower than 250 nm and encapsulation efficiency above 80%, with acetylated banana starch nanoparticles having the capacity to encapsulate more curcumin molecules. Both FTIR and XRD analyses showed that starch acetylation allows stronger hydrogen bond interaction between curcumin and the starch matrix, thus, higher encapsulation efficiency. Finally, curcumin release studies showed that acetylated banana starch nanoparticles allowed more controlled release, probably due to their stronger hydrogen bond interaction with curcumin.
Edible films are among the most promising fields in food science over the last decade due to their versatility (they can be made from a wide array of materials) and because they can be used as ...carriers of different active substances, like antioxidants, antimicrobial agents, and essential oils from plants. In the case of the essential oils, their inclusion in edible films is limited by their low water solubility. Nanoemulsions are thermodynamically stable and transparent systems that can be used as a way of incorporating essential oils into edible film matrices. In this paper, we developed lemongrass and rosemary essential oil nanoemulsions by using a low-energy method, observing the effect of the surfactant/oil ratio in their physicochemical properties. Then we studied the effect of the nanoemulsions concentration incorporated into banana starch edible films. We observed that essential oils’ nanoemulsions have a plasticizing effect increasing the film’s water vapor permeability, transparency, and elongation at break, while the hydrophobic nature of the essential oils lead to a decrease in their water solubility.
This work sought to formulate, analyze, model, and optimize Arracacha (
Arracacha xanthorrhiza
) starch-chitosan based biodegradable films to assess their use as food coating. To study these films, ...prepared through the casting technique, a Box–Behnken design was used with three factors at three levels (starch 3–4%; glycerol 0.75–1.25%; chitosan 1–2%) to determine the individual and interactive effects of these parameters on the mechanical properties (tensile TS, and elongation at break, %E) and barrier properties (water vapor permeability, WVP) of the films. The results were analyzed by using the Pareto analysis of variance (ANOVA). The descriptive response surfaces were obtained and second-order polynomial models were developed for each response evaluated, which showed good fit to the experimental data with high determination coefficient (R
2
> 0.95), finding relation between the experimental and predicted values. The optimal film formulation, according to the desirability function by Derringer, with the aim of minimizing the SS and WVP values and maximizing the %E values, was obtained with that containing 4% starch, 1.11% glycerol, and 2% chitosan, presenting low stress strain and permeability and high flexibility, conditions favorable for the desired application.
In this work, we present data related to the structural features and thermal characteristics of starches from four varieties banana, likewise, we present the synthesis and characterization of starch ...nanoparticles from those starches. Data shows the structure of the starch granule and the nanoparticles are formed through XRD spectroscopy.
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•Films made from starch, Aloe Vera and curcumin loaded starch nanoparticles were studied.•Inclusion of curcumin loaded starch nanoparticles reduces water vapor permeability.•Curcumin ...release from the composite films is favored in non-polar solvents.
Interest in developing biodegradable composite films that can incorporate bioactive substances and have and active role in food packaging, has been growing in the last decades. Curcumin, known for its antimicrobial and antioxidant activity has been proposed as an active molecule that can be incorporated into biodegradable films. This work proposes the development and characterization of composite films made from banana starch and Aloe Vera gel incorporated with curcumin-loaded native and acetylated starch nanoparticles. The effect of the curcumin-loaded nanovehicles in the mechanical, barrier, and thermal properties of the composite films was studied. In this sense, the study noted that inclusion of highly hydrophobic curcumin leads to a reduction of the film’s water vapor permeability while enhancing the film’s tensile strength. Finally, this paper reports the release profiles of curcumin from the composite film in different food simulants, observing that it is possible to control curcumin release in different foodstuffs by changing the characteristics of the nanovehicles incorporated.
In recent years, interest has increased in the search for new starch sources, especially among Andean tubers, such as Arracacha (or Peruvian Carrot). This work studied the chemical composition, ...structural features, and thermal and adsorption properties of four sub-varieties of yellow Arracacha grown in Colombia: comun (Com), cartagenera (Car), yema de huevo (YH) and clon 22 (C22). Starches from the Com, Car and YH sub varieties presented similar properties, amylose content around 30%, relative crystallinity around 31% and gelatinization temperature around 60 °C. On the other hand, starch from the Clon 22 (C22) variety presented the highest amylose content, leading to an increase in gelatinization temperature (63 °C), and lower relative crystallinity (24%). Furthermore, digestibility studies show that C22 presented a higher resistant starch content. Our results show that Arracacha is a very interesting starch source, despite few studies on the properties of the different sub-varieties.
Food science; Food analysis; Arracacha; Peruvian carrot starch; Andean tubers
Silver nanoparticles (AgNps) are known for their antimicrobial activity and other physicochemical properties that can be applied in several fields. Most of their synthesis methods include chemical ...reduction and the use of stabilizing agents such as starch. In recent years, several green methods have been developed such as using carbohydrates as reducing agents. On the other hand, starch is a semi crystalline structure formed by mixtures of the linear glucan, amylose and the branched glucan amylopectin. In this work we studied the effect of the semi crystalline structure on the physicochemical properties (particle size and surface plasmon resonance). Three types of starch were selected (corn, potato and banana) representing the three types of semi crystalline structures of the starch granule (A, B and C). Results showed that banana starch allowed larger particle sizes and broader size distribution, while there was not significant difference between nanoparticles stabilized with A and B type starches.
Growing interest in processed frozen products with similar characteristics to natural products has generated the study of new products in the food industry field. The characteristics of each matrix, ...the process of elaboration, composition, and structure of the additives and the interactions amongst these modify the food's texture, structure, physical and sensory properties and, hence, interfere directly with consumer acceptance. This research studied the effect of adding cryoprotectors during frozen storage on the rheological, physicochemical, structural, and microbiological properties in a Mafafa‐quinoa‐olive oil puree. To carry out the study, the rheological properties were determined through dynamic oscillatory tests and in steady state; likewise, the physicochemical properties (humidity, color, pH, and syneresis) were analyzed. Regarding physicochemical properties, the humidity content in the purees formulated varied between 57 and 74%, without important variation (p > .05) with respect to the formulation, however, in the storage during the freezing/thawing process, this parameter diminished in greater proportion in those purees containing carrageenan as cryoconservant. Both the addition of cryoconservants and the storage time affected significantly (p < .05) the puree's syneresis, with the degree of exudation being lower in the formulation containing xanthan gum at 1% w/w. During the freezing/thawing process, decreased apparent viscosity was noted. Additionally, the analysis of the viscoelastic properties of the purees evidences that already described, given that a significant effect (p < .05) was observed of the formulation of purees in the elastic component G′, in contrast with a notable decrease in the viscous component G″.
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