Biodegradable films based on rice starch and rice flour

Rice flour is a starchy material with low-cost, because it can be produced from rice that is broken during processing. The aim of this study was to develop biodegradable films based on rice starch and rice flour, and to characterize their physicochemical, microscopic and mechanical properties. Films from rice starch and rice flour were prepared by casting, with glycerol or sorbitol as plasticizer. SEM analysis of starch and flour films revealed compact structures. Rice flour films prepared in the present work have similar mechanical properties to those of starch based films. However, their water vapor permeabilities are two times higher than those of starch based films. Films with sorbitol were less permeable to water and more rigid, while films with glycerol are more plasticized and have poorer water vapor barrier properties. Therefore, preparing edible films from rice flour is a new alternative for using this raw material, which is sometimes much cheaper than commercial starches.     

Effect of nanoclay incorporation method on mechanical and water vapor barrier properties of starch-based films

The objective of this study was to investigate the influence of nanoclay incorporation procedure on the mechanical and water vapor barrier properties of starch/nanoclay composite films. Cassava starch films were prepared with (nanocomposite) and without nanoclay (control) in two steps: firstly the production of extruded pellets and secondly thermo-pressing. The nanocomposite films were prepared via two different methods: in D samples the nanoclay was dispersed in glycerol and subsequently incorporated into the starch; and in ND samples all ingredients were added in a single step before the extrusion. All the composite-films were prepared with cassava starch using 0.25 g of glycerol/g of starch and 0.03 g of nanoclay/g of starch. Control samples showed V_A-type crystallinity induced by the manufacturing process and the nanocomposites presented a semicrystalline and intercalated structure. The nanoclay improved the water vapor barrier properties of the starch film and this effect was more pronounced in D samples, where the water vapor permeability (K^w) was 60% lower than that of the control samples. The K^w reduction was associated with decreases in the effective diffusion coefficient (approximately 61%) and in the coefficient of solubility (approximately 22-32%). On the other hand, the incorporation of nanoclay increased the tensile strength and the rigidity of the films and this effect was more significant when the nanoclay was dispersed in glycerol. Thus, the incorporation of nanoclay into starch-based films is a promising way to manufacture films with better mechanical and water vapor barrier properties.     

Thermoplastic starch modified during melt processing with organic acids: The effect of molar mass on thermal and mechanical properties

Thermoplastic starch (TPS) was modified with ascorbic acid and citric acid by melt processing of native starch with glycerol as plasticizer in an intensive batch mixer at 160 °C. It was found that the molar mass decreases with acid content and processing time causing the reduction in melting temperature (T_m). As observed by the results of X-ray diffraction and DSC measurements, crystallinity was not changed by the reaction with organic acids. T_m depression with falling molar mass was interpreted on the basis of the effect of concentration of end-chain units, which act as diluents. FTIR did not show any appreciable change in starch chemical compositions, leading to the conclusion that the main changes observed were produced by the variation in molar mass of the material. We demonstrated that it is possible to decrease melt viscosity without the need for more plasticizer thus avoiding side-effects such as an increase in water affinity or relevant changes in the dynamic mechanical properties.     

Evaluation of cotton byproducts as fillers for poly(lactic acid) and low density polyethylene

Polymeric composites based on cotton burr and cottonseed bull have been prepared by melt blending and extrusion. For poly(lactic acid) (PLA) and low-density polyethylene (LDPE), addition of the fillers slightly changed the composite's thermal properties but significantly decreased the composite's mechanical properties. Heat treatment prior to extrusion resulted in composites with better tensile strength and Young's modulus. The use of maleic anhydride and peroxide only slightly improved the physical properties of the LDPE materials, but the effect was less clear for the PLA materials. The PLA-filler composites may be useful for lowering the cost of the materials in applications that can tolerate the decreased properties. In addition, the addition of fillers to LDPE might be beneficial in applications to improve stiffness or to improve biodegradability.     

Bio-composites: Development and mechanical characterization of banana/sisal fibre reinforced poly lactic acid (PLA) hybrid composites

The work focuses on the influencing effect of fiber surface treatment by BP towards mechanical properties of BSF reinforced PLA composites. BSF were treated by BP to improve the adhesion between fibres and matrix. BSF (30 wt %) reinforced PLA (70 wt %) hybrid composites were fabricated by means of twin screw extrusion followed by injection molding process. Tensile strength, flexural strength and modulus were tested by means of UTM. The morphological analysis of the untreated and treated BSF reinforced PLA composites in comparison with virgin PLA was carried out by SEM to examine the existence of interfacial adhesion between BSF and PLA. The resultant data reveals that treated BSF restricts the motion of the PLA matrix due to better wettability and bonding. Consequently, mechanical properties like tensile and flexural moduli of BSF reinforced PLA composites were enhanced in comparison to virgin PLA and untreated BSF reinforced PLA composites. The results are discussed in detail.     

Evaluation of ingredient effects on extruded starch-based foams using a supersaturated split-plot design

The aim of this study was to use a supersaturated split-plot design to identify the significant effects of ten ingredients, each at two levels, and two levels of screw speed on selected properties of starch-based packaging foams. Supersaturated designs are special types of fractional factorial designs that allow for evaluating many factors with a minimal amount of experimental material. Rice starch foams were prepared with a twin-screw extruder. The ingredients used were α-cellulose (fiber), potato starch, poly(lactic acid), polystyrene, glycerol, sodium chloride, talc, sodium bicarbonate, citric acid and moisture content of the feed. The properties studied were radial expansion ratio, unit density, bulk spring index, bulk compressibility and Young's modulus. The results showed that the ingredients identified to have significant effects on the properties were the high levels of talc, citric acid, moisture content and the low level of fiber. Low screw speed was found to have greater effect on the properties of the foams than did the high screw speed. It was concluded that the supersaturated split-plot design was successful in identifying the significant ingredients and screw speed that should be used to further investigate the extrusion of starch-based packaging foams.     

Process,structure and texture of extruded whole wheat

Whole wheat is well known by consumers as a health-providing ingredient. Nevertheless, in extruded products it leads to textures that are less favorable to consumer preference compared to its refined flour. An understanding of the effect of extrusion on whole wheat properties is therefore necessary to improve its texture. Whole wheat flour was extruded under varying conditions of water content (18 or 22%), screw speed (400 or 800 rpm) and barrel temperature (140 or 180 °C) and its physicochemical properties were measured. Changing the extrusion conditions significantly modified the volumetric expansion index (between 9.1 and 20.6) and longitudinal expansion (between 0.93 and 2.98) of the samples. Interestingly, changing the extrusion conditions did not significantly modify the sectional expansion. Increasing barrel temperature, water content or screw speed decreased the shear viscosity of the melt. This can be explained by plasticizing effects and modification of starch properties. The change in shear viscosity at the die can mostly explain the effect of process conditions on volumetric expansion of the extruded whole wheat. The stress at rupture of the extruded samples was varied between 0.49 and 1.86 MPa depending on process conditions. It was the lowest at high water content and low screw speed.     

Properties of thermoplastic starch from cassava bagasse and cassava starch and their blends with poly (lactic acid)

Cassava bagasse is an inexpensive and broadly available waste byproduct from cassava starch production. It contains roughly 50% cassava starch along with mostly fiber and could be a valuable feedstock for various bioproducts. Cassava bagasse and cassava starch were used in this study to make fiber-reinforced thermoplastic starch (TPS_B and TPS_I, respectively). In addition, blends of poly (lactic acid) and TPS_I (20%) and TPS_B (5, 10, 15, 20%) were prepared as a means of producing low cost composite materials with good performance. The TPS and PLA blends were prepared by extrusion and their morphological, mechanical, spectral, and thermal properties were evaluated. The results showed the feasibility of obtaining thermoplastic starches from cassava bagasse. The presence of fiber in the bagasse acted as reinforcement in the TPS matrix and increased the maximum tensile strength (0.60 MPa) and the tensile modulus (41.6 MPa) compared to cassava starch TPS (0.40 and 2.04 MPa, respectively). As expected, blending TPS with PLA reduced the tensile strength (55.4 MPa) and modulus (2.4 GPa) of neat PLA. At higher TPS_B content (20%) the maximum strength (19.9 MPa) and tensile modulus (1.7 GPa) were reduced about 64% and 32%, respectively, compared to the PLA matrix. In comparison, the tensile strength (16.7) and modulus (1.2 GPa) of PLA blends made with TPS_I were reduced 70% and 51% respectively. The fiber from the cassava bagasse was considered a filler since no increase in tensile strength of PLA/TPS blends was observed. The TPS_I (33.1%) had higher elongation to break compared to both TPS_B (4.9%) and PLA (2.6%). The elongation to break increased from 2.6% to 14.5% by blending TPS_I with PLA. In contrast, elongation to break decreased slightly by blending TPS_B with PLA. Thermal analysis indicated there was some low level of interaction between PLA and TPS. In PLA/TPS_B blends, the TPS_B increased the crystallinity of the PLA component compared to neat PLA. The fiber component of TPS_B appeared to have a nucleating effect favoring PLA crystallization.     

Starch esterification by reactive extrusion

The objectives of this study were to synthesize starch-fatty acid esters via a reactive extrusion process and to determine the effects of level and chain length of the anhydrides used on the physical properties of the extrudates. Starch esters were synthesized by extruding 70% amylose starch with fatty acid anhydrides and sodium hydroxide (catalyst) in a single screw extruder. Acetic, propionic, heptanoic, and palmitic anhydrides were used at 0.01, 0.02, and 0.03 mol levels to obtain different degrees of substitution (DS) in the starch. Physical properties of the extrudates such as unit and solid density, specific mechanical energy, water absorption, and water solubility indices as well as molecular degradation and DS of the starch were measured. DS increased as the level of anhydride increased. Lower molecular weights and higher levels of anhydride resulted in the greatest reduction in starch molecular weight.     

Physical Properties of Extruded Products from Three Mexican Common Beans (Phaseolus vulgaris L.) Cultivars

The physical properties of extruded products from three Mexican common bean cultivars were investigated. Common bean cultivars Flor de Mayo, Pinto Villa and Bayo Victoria from the same harvesting season (2006) were used in this work. Beans were milled and the flour was hydrated to 24, 26 and 28 g of water/100 g of dry weight. Two temperatures, 130 degrees C and 165 degrees C at the end of the extruder barrel without die, were experimented. Common bean flour extrudates were evaluated for water absorption index (WAI), water absorption capacity (WAC), oil absorption capacity (OAC), and emulsifying capacity (EC). Flor de Mayo extrudates showed the highest WAC and WAI values. Thus starch from Flor de Mayo beans showed minor restricted water availability. In all cases, the OAC of extruded products was lower than the crude bean flour. The EC for Bayo Victoria flour increased as a consequence of the extrusion process. The EC for Flor de Mayo was higher at lower temperature and lower moisture content than Pinto Villa and Bayo Victoria beans. EC behavior of Pinto Villa was similar to Bayo cultivar. These results indicate that it is possible to produce new extruded products with good physical properties from these common bean cultivars.     

Comparison of chickpea and soy protein isolate and whole flour as biodegradable plastics

The objective of the present work is to compare some different crop products such as protein isolates and defatted whole flours from legumes, as chickpea and soy bean, involved in the molded compression processing to obtain plastics. The present work analysed the possibility of forming new plastic materials with products of chickpea, and soy bean seeds typically from the North West of Argentina, conditioned as chickpea isolate (CI), chickpea whole flour (CWF) in relation with soy protein isolate (SI) and soy whole flour (SWF). The blends containing isolates or defatted whole flour of chickpea, with the addition of glucopolysaccharide, glycerol and water as plasticizers were compression molded at 120°C, at 20 MPa, for 7 min. The glucopolysaccharide employed from this vegetals presented a ratio of amylose to amylopectin structure 95/5. The molded specimens were calculated for their tensile strength, percent elongation at break and water absorption. The chickpea isolate would be important in the production of plastic materials because of the best mechanical properties and the smallest water absorption. The chickpea whole flour product gave better material than soy whole flour product, even if the mechanical properties of both are lower than chickpea and soy isolates, respectively. Addition of boric acid in the blend induced a fall in water absorption in the case of soy plastics, but was not important in chickpea plastics. The effect of irradiation was to decrease water absorption in soy plastics and chickpea whole flour, while the effect on mechanical properties was not important.     

Changes in the Solubility of Corn Proteins through Interaction with the Arabinoxylans in Extruded Nixtamalized Corn Flour Treated with Xylanase

The extrusion process allows the production of nixtamalized corn flour rich in arabinoxylans, which help to prevent cardiovascular and intestinal diseases. During extrusion, physiochemical properties of nixtamalized corn flour are negatively modified. The use of enzymes such as xylanase in order to obtain nixtamalized corn flour using extrusion has been studied as an alternative to reduce these changes in corn flour tortilla. The aim of this research was to evaluate changes in protein solubility of extruded nixtamalized corn flour with and without different concentrations of xylanase enzyme (0.05, 0.075, and 0.1 %, w/w). Soluble proteins of each corn flour were extracted and analyzed by SE-HPLC, while insoluble proteins were determined by the combustion method. In addition, each corn flour was analyzed by scanning electron microscopy (SEM). Results showed that the extruded nixtamalized corn flour, with and without xylanase, increased the protein solubility, and this effect was lower in extruded nixtamalized corn flour with xylanase. Insoluble protein diminished in corn flours either with or without xylanase enzyme. The addition of xylanase reduces the effect that the extrusion process has on the solubility proteins of extruded nixtamalized corn flour.     

Physical properties of zein films containing salicylic acid and acetyl salicylic acid

Zein films containing salicylic acid (SA) and acetyl salicylic acid (ASA) between 2 and 10% (initial zein weight basis) with or without glycerol were evaluated for structure, mechanical and dissolution properties. The random coils, α helices and β sheets mainly governed the secondary structure of zein, depending on glycerol and level of model molecules. Adding ASA resulted in an increase in α helices whereas β sheets increased at the expense of α helices when SA was used. Including SA or ASA decreased the tensile strength and the stiffness of films containing glycerol indicating the synergistic effect of SA and ASA. The strain at failure decreased with increasing content of SA but increased with increasing level of ASA. The dissolution properties were glycerol and drug dependent. ASA release in comparison to SA was quite low. The release was only observed above 10% ASA whereas it was detected in all films containing SA. The possible interactions between active components and proteins are discussed together with their implications on the physical properties of zein films.     

Mechanical,thermal and water absorption properties of plasticised sago pith waste

This paper provides an insight into the potential of utilising sago pith waste (SPW) to produce composite material. SPW is a fibrous waste that is produced as a result of the sago starch extraction process. It is made up of more than 60 % in weight of sago starch and was successfully converted into natural fibre reinforced thermoplastic starch composite using twin screw extrusion in the presence of different quantities of glycerol and water as plasticisers. No binder was added throughout the process. Good fibre-matrix compatibility was proven by SEM. Due to phase separation and fibre agglomeration, tensile strength of the composite decreased with increasing glycerol content while elongation at break remained unchanged at low values. Activation energies, Ea of the composites were computed from thermogravimetric analysis (TGA) data using Broido and Coat-Redfern equations. The obtained Ea values indicated that plasticisation led to the reduction in thermal resistance of SPW. It is suggested that blending the plasticised SPW with sago starch and polyvinyl alcohol will greatly improve upon the existing shortcomings, potentially resulting in useful consumer products from SPW, an unutilised, water polluting waste.     

Effect of extrusion cooking on chemical structure,morphology, crystallinity and thermal properties of sorghum flour extrudates

The effect of feed moisture content (10, 14 and 18%) and die temperature (110 and 160 °C) on functional properties, specific mechanical energy (SME), morphology, thermal properties, X-ray diffraction pattern (XRD), Fourier transform infrared spectroscopy (FTIR) and amylose-lipid complex formation of extruded sorghum flour was investigated. Results showed that the extrusion cooking significantly changed the functional properties of extruded sorghum flour. Increasing feed moisture increased the peak gelatinization temperature (T_p), the degree of gelatinization (%) and starch crystallinity (%) while it decreased the gelatinization temperature ranges (T_c - T₀), starch gelatinization enthalpy (ΔH_G) and amylose-lipid complex (%) formation. With increasing die temperature, the degree of gelatinization and amylose-lipid complex formation increased and the starch T_p, T_c-T₀, ΔH_G and crystallinity decreased. The FTIR spectra also showed that the extrusion cooking did not create new functional groups or eliminate them in sorghum protein, whereas the sorghum extrudate protein had random coil conformation.     

Fabrication and characterization of oat flour processed by different methods

The properties of oat flour can be manipulated by processing to suit various consumption and product development needs. In this work, three different processes typically used on oat flour, namely the extrusion, drum drying and enzyme-treatment spray drying process were evaluated with respect to how each process changes the quality of the oat flour. Results showed that the extrusion process produced oat flour with the best flow ability while the enzyme-treated spray drying process led to the lowest flowability. The color of enzyme-treated spray-drying oat flour was the brightest while the oat flours turned darker after extrusion and drum drying. In addition, drum dried oat flour had the highest capability to hold water. In terms of particle size distribution, the extruded and drum dried oat flour showed smaller particle size and the particle had less complete and irregular surfaces. On the other hand, the enzyme-treated spray-drying samples showed the best particle uniformity and sphericity. The viscosity of all the treated oat flour decreased with increasing shear rate, indicating the shear thinning behavior, and a weak gel-like behavior with very high viscosity was obtained via drum drying. The results reported here can be useful and provide a baseline to fully understand how the oat flour properties changes with different processing methods to offer a wider opportunity in using oat flour for food product fortification and design.     

Effects of prolamin on the textural and pasting properties of rice flour and starch

Prolamin is a major class of rice proteins but its influence on the physicochemical properties of rice is not clear. Rapid Visco Analyser (RVA) and TA-XT2 TPA textural analyses were performed on rice starch with the addition of prolamin extracted from three rice cultivars (Hitomebore, M103 and Amaroo), and on rice flour with the prolamin removed by propan-2-ol extraction. Addition of prolamin to rice starch was found to cause a significant (P<0.05) increase in RVA breakdown viscosity but significant (P<0.05) decreases in hardness, adhesiveness and gumminess of the starch gel. Similarly, when prolamin was removed from rice flour, exactly the opposite effect was observed. Addition of prolamin to rice starch also caused it to absorb water faster during cooking but the gelatinised starch absorbed less water compared with control samples without prolamin.     

Effects of selected extrusion parameters on physicochemical properties and in vitro starch digestibility and β-glucan extractability of whole grain oats

Whole grain oat flour was extruded under different moisture contents (15%, 18%, 21%), barrel temperatures (100 °C, 130 °C), and screw speeds (160 rpm, 300 rpm, 450 rpm), and selected physicochemical properties, in vitro starch digestibility, and β-glucan extractability of the extrudates were analyzed. An increase in screw speed resulted in an increase in radial expansion index, water absorption index, and water solubility index. Screw speed significantly affected slowly and rapidly digestible starch. Moderate screw speed (300 rpm) led to higher slowly digestible starch with an accompanying decrease in rapidly digestible starch. Low moisture conditions (15%) resulted in the highest resistant starch and water-extractable β-glucan. Under the conditions used in this study, extrusion did not result in changes in water-extractable β-glucan molecular weight. Thus, extrusion might be beneficial in improving functionality and consumer acceptability by affecting physicochemical properties, in vitro starch digestibility, and β-glucan extractability of oat extrudates.     

Development of biodegradable films based on blue corn flour with potential applications in food packaging. Effects of plasticizers on mechanical,thermal, and microstructural properties of flour films

In the present study, blue corn flour films were developed. The cereal grain’s total composition (excluding the pericarp) is used to obtain the films. The plasticizing effects of two different polyols such as glycerol and sorbitol on the mechanical, thermal, and microstructural properties of flour films were researched. The results showed that films plasticized with sorbitol had better mechanical properties and less affinity for water than those plasticized with glycerol. The sorbitol-plasticized films were more rigid and did not lose their integrity when immersed in water. The ATR-FTIR spectra of blue corn flour plasticizer with sorbitol showed the presence of the additional band at 1745 cm⁻¹ characteristic of the vibrational carbonyl peak, which confirms the chemical linkages between sorbitol and a polymeric matrix. The effect of the plasticizer on the glass transition temperature (T_g) was characterized using differential scanning calorimetry (DSC). T_g decreased as the plasticizer content increased. Plasticized glycerol films showed lower T_g values than those with sorbitol. SEM observations showed that it was necessary to add plasticizer to maintain film integrity. The sorbitol-plasticized flour films revealed better adhesion between phases, and these films showed a compact structure.     

Differences of Physicochemical Properties Between Chalky and Translucent Parts of Rice Grains

Rice grain chalkiness is an important characteristic, but the difference between chalky and translucent parts in grains is still unclear. Here, we investigated the differences of flour made from the chalky or translucent part of rice grains in three indica and three japonica rice varieties. The chalky flour had significantly lower amylose and protein contents and looser starch granule morphology, and starches in the chalky flour had higher relative crystallinity, higher short chain content but lower long chain content than those in the translucent flour. The water states, determined with nuclear magnetic resonance, differed between the chalky and translucent flour after soaking, cooking and retrograding, and the chalky flour had more bound and free water but less constructural water than the translucent flour. Mostly, the chalky flour had lower viscosity and shorter gel consistency, but higher onset temperature and gelatinization enthalpy than the translucent flour. The results indicated that starch granule morphology would be more indicative than other attributions on pasting and gelatinization properties of chalky and translucent parts of rice grains.