As Study on Multilayer Film Properties Composed of Starch and Beeswax
Subject Areas :
Mehran Khalili Dehkordi
1
,
Hooman Molavi
2
1 - MSc Graduated of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.
2 - Assistant professor, Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.
Keywords: Multilayer Film, Beeswax, Starch.,
Abstract :
Starch is one of the most abundant carbohydrate biopolymers, which produces excellent films. However, its low resistance to water vapor and weak mechanical properties are the main problems of this polymer. One of the promising methods to improve the performance of these films is the production of multi-layer films, which compensates for some of the weaknesses of biopolymers. Beeswax with high hydrophobic properties is the best fat to improve the moisture barrier properties of films. In this research, multi-layered starch / beeswax films were produced by molding method and its properties including water vapor permeability, water solubility, moisture absorption percentage, mechanical properties, as well as external characteristics were studied and compared with single-layer biodegradable films. The results showed that the beeswax increased the thickness, tensile strength (more resistance to tearing), and crystallinity of the film. On the other hand, beeswax decreased the moisture, absorbed water, solubility (both in water and acid), and permeability to water vapor. The thickness of the double layer film made of wheat starch (wheat starch-wax- wheat starch) was greater than that of the double layer film made of potato starch (potato starch-wax-potato starch), while the order of the layers (potato starch-wax-wheat starch) or (wheat starch-wax-potato starch) did not make a significant difference. Multi-layer films, compared to single-layer films, absorbed less moisture and absorbed water, and the lower the moisture and water absorption, the better the properties of the film. In general, if we consider the overall results of the film characteristics, the wheat starch film was more suitable compared to the potato starch film due to its greater thickness and the lesser amount of water and moisture absorption.
1. دمان، ج. 1394. مبانی شیمی مواد غذایی. انتشارات آییژ، تهران، صفحات 328-1.
2. عسگری‌راد ح، پورمراد ف، اکبری خ. تهیه و استاندارد نمودن موم زنبور عسل دارویی. مجله دانشگاه علوم پزشکی بابل. 1383؛ 6 (4): 16-12.
3. مرادی، ص. 1387. طراحی و ساخت قالب مخروطی چرخان برای تولید فیلم چندلایه. پایان نامه دکتری، دانشگاه تربیت مدرس. صفحات 124.
4. مهدیان ر، مولوی ه، حجت الاسلامی م. بررسی خصوصیات فیلم خوراکی بر پایه نشاسته سیبزمینی و گندم/ژلاتین. نشریه نوآوری در علوم و فناوری غذایی. 1399؛ 3: 114-105.
5. Ballesteros- Mártinez L, Pérez-Cervera C, Andrade-Pizarro R. Effect of glycerol and sorbitol concentrations on mechanical, optical, and barrier properties of sweet potato starch film. NFS Journal. 2020; 20: 1-9.
6. Bangar S. P, Purewal S. S, Trif M, Maqsood S, Kumar M, Manjunatha V, Rusu A.V. Functionality and applicability of starch-based films: An eco-friendly approach. Foods. 2021; 10(9): 1-24.
7. Basiak E, Lenart A, Debeaufort F. Effect of starch type on the physico-chemical properties of edible films. International Journal of Biological Macromolecules. 2017; 98: 348-356.
8. Bertuzzi M, Vidaurre E. C, Armada M, Gottifredi J. Water vapor permeability of edible starch based films. Journal of food engineering. 2007; 80(3): 72-80.
9. Cao X, Chen Y, Chang P, Stumborg M, Huneault, M. Green composites reinforced with hemp nanocrystals in plasticized starch. Journal of Applied
Polymer Science. 2008; 109: 3804-3810.
10. Chambi H, Grosso C. Edible films produced with gelatin and casein cross-linked with transglutaminase. Food research international. 2006; 39(4): 458-464.
11. Dai L, Zhang J, Cheng F. Effects of starches from different botanical sources and modification methods on physicochemical properties of starch-based edible films. International journal of biological macromolecules. 2019; 132: 897-905.
12. Diyana Z. N, Jumaidin R, Selamat M. Z, Suan M. S. N. Thermoplastic starch/beeswax blend: Characterization on thermal mechanical and moisture absorption properties. International journal of biological macromolecules. 2021; 190: 224-232.
13. Domene-López D, García-Quesada J.C, Martin-Gullon I, Montalbán M.G. Influence of starch composition and molecular weight on physicochemical properties of biodegradable films. Polymers. 2019; 11(7): 1-13.
14. Fabra M. J, Talens P, Chiralt A. Influence of calcium on tensile, optical and water vapor permeability properties of sodium caseinate edible films. 2010; Journal of Food Engineering: 96(3): 56-64.
15. Fakhouri F. M, Martelli S. M, Caon T, Velasco J. I. L, Mei H. I. Edible films and coatings based on starch/gelatin: Film properties and effect of coatings on quality of refrigerated Red Crimson grapes. Postharvest Biology and Technology. 2015; 109: 57-64.
16. Garcia N. L, Fama L, Dufresne A, Aranguren M, Goyanes S. A comparison between the physico-chemical properties of tuber and cereal starches. Food Research International. 2009; 42(8):976-982.
17. Ghanbarzadeha B, Almasia H. A, Entezamib A. Improving the barrier and mechanical properties of corn starch-based edible films: Effect of citric acid and carboxymethyl cellulose. Industrial Crops and Products. 2011; 229-235.
18. Gontard N, Guilbert S, Cuq J. Edible wheat gluten films: influence of the main process variables on film properties using response surface methodology. Journal of Food Science. 1992; 57(1): 190-195.
19. Goudarzi V, Shahabi-Ghahfarrokhia I, Babaei-Qazvini A. Preparation of ecofriendly UV-protective food packaging material by starch/TiO2 bio-nanocomposite: characterization. International Journal of Biological Macromolecules. 2018; 95: 306-313.
20. Guinea L. S. D. R. AL, A. L. Corradini E, Mattoso L. H. C, Teixeira E. D. M, Curvelo A. A. S. Kinetics of thermal degradation applied to starches from different botanical origins by non- isothermal procedures. Thermochimica Acta. 2006;47(2): 60-69.
21. Han J, Seo G, Park I, Kim G, Lee D. Physical and Mechanical Properties of Pea Starch Edible Films Containing Beeswax Emulsions. Journal of food science. 2006; 71: 290-296.
22. Hornung P. S, Ávila S, Masisi K, Malunga L. N, Lazzarotto M, Schnitzler E, Ribani R. H, Beta T. Green development of biodegradable films based on native yam (Dioscoreaceae) starch mixtures. Starch-Starke. 2018;70: 1700234.
23. Hromiš N. M. V. L, Lazić S. L, Markov Ž. G, Vaštag S. Z, Popović D. Z, Šuput N. R, Džinić A. S. Optimization of chitosan biofilm properties by addition of caraway essential oil and beeswax. Journal of Food Engineering. 2015; 158: 86-93.
24. Klangmuang P, Sothornvit R. Combination of beeswax and nanoclay on barriers, sorption isotherm and mechanical properties of hydroxypropyl methylcellulose-based composite films. Food science and Technology. 2016; 65: 222-227.
25. Maizura M, Fazilah A, Norziah M. H, karim A. A. Antibacterial activity and mechanical properties of partially hydrolyzed sago starch–alginate edible film containing lemongrass oil. Food Chemistry and Toxicology. 2007; 1-17.
26. Myllärinen P, Buleon A, Lahtinen R, Forssell P. The crystallinity of amylose and amylopectin films. Carbohydrate Polymers. 2002; 48(1): 41-48.
27. Nordin N. S, Othman H, Rashid S. A, Basha R. K. Effects of glycerol and thymol on physical, mechanical, and thermal properties of corn starch films. Food Hydrocolloids. 2020; 106: 105884.
28. Ochoa T. A. B, Almendárez E. G, Reyes A. A. D, Pastrana M. R, López G. F, Belloso G. O, Regalado-González M. C. Design and characterization of corn starch edible films including beeswax and natural antimicrobials. Food and bioprocess technology. 2017; 10(1): 103-114.
29. Ogur S. The physicochemical properties of edible protein films. Italian Journal of Food Science. 2015; 27(1): 64-74.
30. Pérez-Vergara L. D, Cifuentes M. T, Franco A. P, Pérez-Cervera C. E, Andrade- Pizarro R. D. Development and characterization of edible films based on native cassava starch, beeswax, and propolis. NFS Journal. 2020; 21: 39-49.
31. Pushpadass H. A, Kumar A. D, Jackson S. R, Wehling L. J, Dumais J, Hanna M. A. Macromolecular changes in extruded starch‐films plasticized with glycerol, water and stearic acid. Starch‐Stärke. 2009; 5(61): 266-256.
32. Siracusa V, Rocculi P, Romani S, Dalla Rosa M. Biodegradable polymers for food packaging: a review. Trends in Food Science & Technology. 2008; 19(12): 634-643.
33. Tuhin M. O, Rahman N, Haque M, Khan R. A. Modification of mechanical and thermal property of chitosan - starch blend films. Radiation Physics and Chemistry. 2012; 81(10): 59-68.
34. Yang L, Paulson A. Effects of lipids on mechanical and moisture barrier properties of edible gellan film. Food Research International. 2000; 33: 571-578.
35. Zhang L, Chen F. A. H, Yang H, Sun X. Physicochemical properties, firmness, and nanostructures of sodium carbonate-soluble pectin of 2 Chinese cherry cultivars at 2 ripening stages. Journal of Food Science. 2008; 73: 17-22.
