Effect of addition of water-soluble chitin on amylose film

Amylose films blended with chitosan, which were free from additives such as acid, salt, and plasticizer, were prepared by casting mixtures of an aqueous solution of an enzymatically synthesized amylose and that of water-soluble chitin (44.1% deacetylated). The presence of a small amount of chitin (less than 10%) increased significantly the permeability of gases (N2, O2, CO2, C2H4) and improved the mechanical parameters of amylose film; particularly, the elastic modulus and elongation of the blend films were larger than those of amylose or chitin films. No antibacterial activity was observed with either amylose or water-soluble chitin films. But amylose films having a small amount of chitin showed strong antibacterial action, suggesting a morphological change in water-soluble chitin on the film surface by blending with amylose molecule. These facts suggested the presence of a molecular complex of amylose and chitosan.     

Novel starch/chitosan blending membrane: Antibacterial,permeable and mechanical properties

Antibacterial membranes were prepared from a mixture of hydrolyzed starch and chitosan. Glycerin was incorporated in the membranes to as plasticizer agent. The effects of component ratio on the mechanical and permeable properties of the prepared membranes were investigated. The elongation-at-break and water vapor transmission rate of starch/chitosan blending membranes were largely improved compared with each single component due to the interaction formed between the hydroxyl groups of starch and the amino ones of chitosan, which was confirmed by FT-IR characterizations. With the help of optical microscope, the influence of component ratio on the morphologies of starch/chitosan membranes was systematically investigated. It comes to a conclusion that extreme low or high starch content will cause an asymmetric membrane surface. To prove the antibacterial activity of obtained membranes, Escherichia coli (E. coli) was chosen as the target bacteria via optical density method. The resulted starch/chitosan membranes exhibited an outstanding antibacterial activity against E. coli.     

Influence of amylose content on starch films and foams

After extraction of smooth pea starch and waxy maize starch from pure amylose and amylopectin fractions, films with various amylose contents were prepared by casting in the presence of water or water with glycerol. For unplasticized films, a continuous increase in tensile strength (40–70 MPa) and elongation (4–6%) was observed as amylose increased from 0 to 100%. Discrepancies with values obtained for native starches with variable amylose content and different botanical origins were attributable to variations in the molecular weights of components. Taking cell wall properties into account, the values obtained in the laboratory were used to improve the relation between the flexural behavior of extruded foams and the model of cellular solids with open cavities.

The properties of plasticized films were not improved by the presence of glycerol and remained constant when amylose content was higher than 40%. Results are interpreted on the basis of topological differences between amylose and amylopectin.     

Selectivity and Thermal Properties of Various Starches Incorporating Free Fatty Acids

The effects of free fatty acids on the selectivity and thermal properties of starch samples incorporating free fatty acids were examined by DSC. An analysis of the free fatty acid values incorporated into cassava starch and potato starch shows that myristic acid was the highest and linoleic acid was the lowest, while the free fatty acid values of corn starch were significantly higher than those of the other starches. DSC measurements on corn starch show an initial peak and another peak in a higher-temperature region, this second peak differing according to the incorporated free fatty acid. It is thus considered that the state of the complex of each free fatty acid with amylose might be better understood by observing the respective DSC characteristics.     

In vitro digestibility of edible films from various starch sources

Banana, maize, potato and sagu starches were boiled in the presence or absence of plasticizer (glycerol), producing edible films. In vitro digestibility features, amylose content and amylopectin gel filtration behavior of films and parent starches were evaluated. Available starch contents were lower in glycerol-containing films, due to dilution by the plasticizer. Total resistant starch increased in the maize starch-based film but decreased markedly in those prepared from the other starches. Amylose content of banana starch (40%) was about double those of the other starches. Nonetheless, all starch films exhibited similar retrograded resistant starch content. Although film production led to increased -amylolysis rates, these were further augmented by additional film heating, thereby indicating that film-manufacture did not promote complete starch gelatinization. Gel filtration chromatography suggested amylopectin depolymerization after film-making, which may also increase digestion kinetics. The presence of glycerol in the films slowed down starch digestion, a feature of potential dietetic use.     

Effect of amylose content on physical and mechanical properties of potato-starch-based edible films

The present study investigated the amylose content and the gelatinization properties of various potato starches extracted from different potato cultivars. These potato starches were used to prepare edible films. Physical and mechanical properties of the films were investigated. The crystallinity of selected native starches and edible films made of the same starches were determined by X-ray diffraction. The amylose content of potato starches varied between 11.9 and 20.1%. Gelatinization of potato starches in excess water occurred at temperatures ranging from 58 to 69 degrees C independently of the amylose content. The relative crystallinity was found to be around 10-13% in selected native potato starches with low, medium, and high amylose content. Instead, films prepared from the same potato starches were found to be practically amorphous having the relative crystallinity of 0-4%. The mechanical properties and the water vapor permeability of the films were found to be independent of the amylose content.     

Plasticized waxy maize starch: effect of polyols and relative humidity on material properties

The plasticizing effect of different polyols such as glycerol, xylitol, sorbitol, and maltitol on waxy maize starch was investigated. The concentration of plasticizer was fixed at 33 wt % (dry basis of starch). The structure and mechanical performance of resulting films conditioned at different relative humidity levels were studied in detail. The effect of the plasticizer on the glass-rubber transition temperature (T(g)) and crystallinity was characterized using differential scanning calorimetry. It was found that T(g) decreases with increasing moisture content and decreasing molecular weight of the plasticizer. The water resistance of starch increased steadily with the molecular weight of the plasticizer and was directly proportional to the ratio of the end to total hydroxyl groups. As the molecular weight of the plasticizer increased, the brittleness of the dry system increased. However, the use of high molecular plasticizer allowed good mechanical properties of the moist material to be obtained in terms of both stiffness and elongation at break.     

Surface structure of chitosan and hybrid chitosan-amylose films-restoration of the antibacterial properties of chitosan in the amylose film

The surface structure of films prepared by casting aqueous solutions of mixtures of water soluble chitosan (WSC) and amylose as well as a fully deacetylated chitosan was studied. Zeta potential measurements indicated that the surface of WSC and fully deacetylated chitosan films is positively charged but very weakly, whereas, a film of amylose blended with WSC exhibited an obvious positive charge. X-ray photoelectron spectra of these films suggest that less amino groups are exposed on the surface of WSC and fully deacetylated chitosan films, whereas, more amino groups are exposed on the surface of a WSC film blended with amylose. A sheet structure in which free amino groups are less exposed on the surface of the film of WSC or fully deacetylated chitosan is proposed. This accounts for the loss of antibacterial activity of chitosan on the WSC film surface. When blended with amylose, the morphology of the film may be disrupted, resulting in strong antibacterial properties.     

Compression molding and tensile properties of thermoplastic potato starch materials

The mechanical and melt flow properties of two thermoplastic potato starch materials with different amylose contents were evaluated. The materials were prepared by mixing starch, glycerol, and water, mainly in the weight proportions of 10:3:4.5. Compression molding was used to produce sheets/films with a thickness in the range of 0.3-1 mm. After conditioning at 53% relative humidity (RH) and 23 C, the glycerol-plasticized sheets with a higher amylose content (HAP) were stronger and stiffer than the normal thermoplastic starch (NPS) with an amylose content typical for common potato starch. The tensile modulus at 53% RH was about 160 MPa for the high-amylose material and about 120 MPa for the plasticized NPS. The strain at break was about 50% for both materials. The stress at break was substantially higher for the HAP materials than for the NPS materials, 9.8 and 4.7 MPa, respectively. Capillary viscometry at 140 C showed that the high-amylose material had a higher melt viscosity and was more shear-thinning than the NPS. Dynamic mechanical measurements indicated a broad transition temperature range for both types of starch material. The main transition peaks for glycerol-plasticized starch were located at about room temperature with the transition for the HAP material being at a somewhat higher temperature than that of the NPS material with a lower amylose content. It was also noted that the processing conditions used during the compression molding markedly affected the mechanical properties of the starch material.     

The effects of different starch sources and plasticizers on film blowing of thermoplastic starch: Correlation among process,elongational properties and macromolecular structure

The material compositions and the technological procedures to prepare biodegradable films with the film blowing technology based on thermoplastic starch were studied in this work. The activities were focused on the analysis of the effects of starch source (maize, potato and wheat), supplier (Roquette, Cerestar and Cameo) and the type of plasticizers (glycerol, urea and formamide) and their content on the physical–chemical and mechanical properties. Moreover, in order to develop a film blowing technology, material composition as well as processing condition were optimized. Among 10 varieties of thermoplastic starch prepared, the combination of urea and formamide as plasticizer restrained retrogradation and improved mechanical properties. Extensional rheological properties of the thermoplastic starch films were also investigated: the results showed that the occurrence of strain-hardening behaviour in some of the investigated compositions lead to a positive effect on the film blowing process. In this study we found that the combination of high-amylose (>51%) starch and urea/formamide mixtures as plasticizer produced an homogenous film of a 50 μm thickness and a robust film blowing process due to the good elongational viscosity, high deformability of the melt and strain-hardening behaviour.     

Nanocomposite films based on xylan-rich hemicelluloses and cellulose nanofibers with enhanced mechanical properties

Interest in xylan-rich hemicelluloses (XH) film is growing, and efforts have been made to prepare XH films with improved mechanical properties. This work described an effective approach to produce nanocomposite films with enhanced mechanical properties by incorporation of cellulose nanofibers (CNFs) into XH. Aqueous dispersions of XH (64-75 wt %), sorbitol (16-25 wt %), and CNF (0-20 wt %) were cast at a temperature of 23 °C and 50% relative humidity. The surface morphology of the films was revealed by scanning electron microscopy (SEM) and atomic force microscopy (AFM). The thermal properties and crystal structure of the films were evaluated by thermal analysis (TG) and X-ray diffraction (XRD). The surface of XH films with and without CNF was composed primarily of nanonodules, and CNFs were embedded in the XH matrix. Freeze-dried XH powder was amorphous, whereas the films with and without CNF showed a distinct peak at around 2θ = 18°, which suggested that XH molecules aggregated or reordered in the casting solution or during water evaporation. Furthermore, the nanocomposite films had improved thermal stability. XH film with 25 wt % plasticizer (sorbitol, based on dry XH weight) showed poor mechanical properties, whereas incorporation of CNF (5-20 wt %, based on the total dry mixture) into the film resulted in enhanced mechanical properties due to the high aspect ratio and mechanical strength of CNF and strong interactions between CNF and XH matrix. This effective method makes it possible to produce hemicellulose-based biomaterials of high quality.     

Compatible ternary blends of chitosan/poly(vinyl alcohol)/poly(lactic acid) produced by oil-in-water emulsion processing

Ternary compatible blends of chitosan, poly(vinyl alcohol), and poly(lactic acid) were prepared by an oil-in-water (O/W) emulsion process. Solutions of chitosan in aqueous acetic acid, poly(vinyl alcohol) (PVA) in water, and poly(lactic acid) (PLA) in chloroform were blended with a high-shear mixer. PVA was used as an emulsifier to stabilize the emulsion and to reduce the interfacial tension between the solid polymers in the blends produced. It proved to work very well because the emulsions were stable for periods of days or weeks and compatible blends were obtained when PVA was added. This effect was attributed to a synergistic effect of PVA and chitosan because the binary blends PVA/PLA and chitosan/PLA were completely incompatible. The blends were characterized by scanning electron microscopy (SEM), differential scanning calorimetry (DSC), thermal mechanical analysis (TMA), stress-strain tests, and Fourier transform infrared spectroscopy (FTIR). The results indicated that despite the fact that the system contained distinct phases some degree of molecular miscibility occurred when the three components were present in the blend.     

Structure–properties relationship in cross-linked high amylose starch cast films

Cross-linked high amylose starch cast films were prepared to study the effect of cross-linking degree on various properties in normal environmental conditions. Mechanical tensile properties (Young's modulus, elongation at break, tensile strength), water vapour transmission rate (WVTR) and oxygen permeability coefficients of cast films were determined as a function of cross-linking degree and percentage of free humidity. Cross-linking degree and degree of crystallinity are closely related and seem to have non-negligible opposite effect on the properties of interest. By using increased amounts of cross-linking agents, the effect of cross-linking degree tends to reduce the degree of crystallinity modulating thus mechanical properties, water vapour permeability and oxygen permeability coefficients. Yield strength, tensile strength at break, WVTR versus cross-linking degree showed a non-monotonous behaviour. Maximal values for these properties were reached for moderate cross-linking degree. Optimal crystalline/amorphous ratio in the films may induce interactions and balanced effects, which would be responsible for the non-linear behaviour of some of the investigated properties. By cross-linking with epichlorohydrin in the range 1–10 g crosslinker/100 g polymer, the mechanical properties of films are still related to water content and water vapour permeability remains high compared to some synthetic polymeric materials.     

Chitosan and gelatin based edible films: state diagrams, mechanical and permeation properties

Films of chitosan and gelatin were prepared by casting their aqueous solutions (pH≈4.0) at 60°C and evaporating at 22 or 60°C (low- and high-temperature methods, respectively). The physical (thermal, mechanical and gas/water permeation) properties of these composite films, plasticized with water or polyols, were studied. An increase in the total plasticizer content resulted in a considerable decrease of elasticity modulus and tensile strength (up to 50% of the original values when 30% plasticizer was added), whereas the percentage elongation increased (up to 150% compared to the original values). The low-temperature preparation method led to the development of a higher percentage renaturation (crystallinity) of gelatin which resulted in a decrease, by one or two orders of magnitude, of CO₂ and O₂ permeability in the chitosan/gelatin blends. An increase in the total plasticizer content (water, polyols) of these blends was found to be proportional to an increase in their gas permeability.     

Microstructural imaging and characterization of the mechanical, chemical, thermal, and swelling properties of starch-chitosan blend films

Chitosan has wide range of applications as a biomaterial, but barriers still exist to its broader use due to its physical and chemical limitations. The present study evaluated the properties of the polymeric blend films obtained from chitosan and potato starch by the casting/solvent evaporation method. The swelling properties of the different films studied as a function of pH showed that the sorption ability of the blend films increased with the increasing content of starch. Fourier transform infrared (FTIR) analyses confirmed that interactions were present between the hydroxyl groups of starch and the amino groups of chitosan in the blend films while the x-ray diffraction (XRD) studies revealed the films to exhibit an amorphous character. Thermogravimetric analyses showed that in the blend films, the thermal stability increased with the increasing starch content and the stability of starch and chitosan powders reduced when they were converted to film. The differential scanning calorimetry (DSC) studies revealed an endotherm corresponding to water evaporation around 100 degrees C in all the films and an exotherm, corresponding to the decomposition in the chitosan and blend films. Scanning electron microscopy (SEM) observations indicated that the blend films were less homogenous and atomic force microscopy (AFM) studies revealed the chitosan films to be smooth and homogenous, while the starch films revealed characteristic granular pattern. The blend films exhibited an intermediate character with a slight microphase separation. The starch-chitosan blend films exhibited a higher flexibility and incorporation of potato starch into chitosan films improved the percentage elongation.     

Preparation and characterization of polyaniline/chitosan blend film

Films consisting of a blend of a chitosan hydrogel and a conductive polymer, polyaniline (PANI), were prepared and characterized for their electrical and mechanical properties. Polyaniline in emeraldine base (EB) form was dispersed in chitosan solution and blend films were obtained by solution casting. The PANI particles in the blend films were then doped with HCl where we observed reductions in the film tensile strength and Young's modulus by about 30%, but the films electrical conductivity increased by 6 orders of magnitude. The highest electrical conductivity of the blend films was of the order 10⁻⁴ S/cm. The electrical and mechanical properties of the films varied with polyaniline content, acid dopant type, acid dopant concentration, and doping time.     

Gel formation in mixtures of high amylopectin potato starch and potato starch

The effects of starch granules on the rheological behaviour of gels of native potato and high amylopectin potato (HAPP) starches have been studied with small deformation oscillatory rheometry. The influence of granule remnants on the rheological properties of samples treated at 90 °C was evident when compared with samples treated at 140 °C, where no granule remnants were found. The presence of amylose in native potato starch gave to stronger network formation since potato starch gave higher moduli values than HAPP, after both 90 and 140 °C treatments. In addition, amylose may have strengthened the network of HAPP because higher moduli values were obtained when native potato starch was added to the system. The moduli values of the mixtures also increased with increasing polysaccharide concentration in the system, which is due to an increment in the polysaccharide chain contacts and entanglements. Finally, it was found that a mixture of commercial amylose from potato starch and HAPP resulted in lower values of G′ compared to native potato starch. This indicates that the source of amylose is important for the properties in a blend with native amylopectin.     

Cassava bagasse cellulose nanofibrils reinforced thermoplastic cassava starch

Cellulose cassava bagasse nanofibrils (CBN) were directly extracted from a by-product of the cassava starch (CS) industry, viz. the cassava bagasse (CB). The morphological structure of the ensuing nanoparticles was investigated by scanning electron microscopy (SEM), transmission electron microscopy (TEM), atomic force microscopy (AFM), presence of other components such as sugars by high performance liquid chromatography (HPLC), thermogravimetric analysis (TGA), and X-ray diffraction (XRD) experiments. The resulting nanofibrils display a relatively low crystallinity and were found to be around 2–11 nm thick and 360–1700 nm long. These nanofibrils were used as reinforcing nanoparticles in a thermoplastic cassava starch matrix plasticized using either glycerol or a mixture of glycerol/sorbitol (1:1) as plasticizer. Nanocomposite films were prepared by a melting process. The reinforcing effect of the filler evaluated by dynamical mechanical tests (DMA) and tensile tests was found to depend on the nature of the plasticizer employed. Thus, for the glycerol-plasticized matrix-based composites, it was limited especially due to additional plasticization by sugars originating from starch hydrolysis during the acid extraction. This effect was evidenced by the reduction of glass vitreous temperature of starch after the incorporation of nanofibrils in TPSG and by the increase of elongation at break in tensile test. On the other hand, for glycerol/sorbitol plasticized nanocomposites the transcrystallization of amylopectin in nanofibrils surface hindered good performances of CBN as reinforcing agent for thermoplastic cassava starch. The incorporation of cassava bagasse cellulose nanofibrils in the thermoplastic starch matrices has resulted in a decrease of its hydrophilic character especially for glycerol plasticized sample.     

On the Plasticization Process of Potato Starch: Preparation and Characterization

This study aimed to gain a deep understanding of the preparation mechanism of the thermoplastic potato starch (TPPS) by using melt-mixing as a production method, to pursue the changes occurred on the microstructure, morphology and thermal properties of potato starch, TPPS was prepared using a mixture of potato starch with glycerol and water as plasticizer in an internal mixer. The steps of the phase transition, happening by applying harsh conditions (60 rpm, 160 °C, and 7 min), were followed by monitoring the evolution of torque during the mixing time. It was shown that the granules structure was destroyed and a new phase was formed. This was proved by SEM which gave the evidence that the morphology of the TPPS was homogeneous with the smooth surface means that the mixing conditions used in this work were good enough to obtain the thermoplastic starch with a high level of homogeneity in all dimensions. FTIR analysis allowed deducing the formation of new H-bonds between the starch and plasticizers molecules instead of intra and intermolecular H-bonds in the native starch that was destructed through the melt-mixing process., These caused starch chains gain mobility and as the results decreasing in crystallinity, where the XRD analysis exhibited that the crystallinity decreased from 14.5% resulting from B-type in native potato starch to 9% resulting from B-type and VH-type in TPPS. TGA and DSC analysis proved a decreasing in the thermal stability in the TPPS as compared to the starch granules.     

Modification of maize starch by thermal processing in glacial acetic acid

Differential scanning calorimetry (DSC) and X-ray diffraction (XRD) methods were used to determine if corn starch–glacial acetic acid mixtures can be melted and thermally processed at reasonable temperatures. DSC studies showed that the melting temperature of dry starch was reduced from about 280 to 180°C in the presence of >30% acetic acid. Glass transition temperatures varied from 110 to 40°C at 15 and 45% acetic acid, respectively. XRD showed the loss of native starch crystallinity and the formation of V-type complexes. Addition of 10% water decreased the melting temperatures to 140–150°C while addition of a base (sodium acetate) had little effect. Some possible applications of processing starch in glacial acetic acid will be discussed.