Sago Starch Films Research Articles

Mechanical Properties Characteristics of Sago Starch and Chitosan-Based Edible Films with Varying Concentrations

Mechanical Properties Characteristics of Sago Starch and Chitosan-Based Edible Films with Varying Concentrations

The effect of flaxseed extract incorporated with nano ZnO and ZnO-Mg on the physicochemical, mechanical, and antioxidant properties of sago starch films

The effect of flaxseed extract incorporated with nano ZnO and ZnO-Mg on the physicochemical, mechanical, and antioxidant properties of sago starch films

Development and evaluation of Bauhinia Kockiana extract-incorporated sago starch intelligent film strips for real-time freshness monitoring of coconut milk

The aim of this work was to fabricate an intelligent film using sago starch incorporated with the natural source of anthocyanins from the Bauhinia Kockiana flower and use it to monitor the freshness of coconut milk. The films were developed using the casting method that included the addition of the different concentrations (0, 5, 10, 15 mg) of Bauhinia Kockiana extract (BKE) obtained using a solvent. The anthocyanin content of Bauhinia Kockiana was 262.17 ± 9.28 mg/100 g of fresh flowers. The spectral characteristics of BKE solutions, cross-section morphology, physiochemical, barrier, and mechanical properties, and the colour variations of films in different pH buffers were investigated. Films having the highest BKE concentration demonstrated the roughest structure and highest thickness (0.16 mm), moisture content (9.72 %), swelling index (435.83 %), water solubility (31.20 %), and elongation at break (262.32 %) compared to the other films. While monitoring the freshness of coconut milk for 16 h, BKE15 showed remarkable visible colour changes (from beige to dark brown), and the pH of coconut milk dropped from 6.21 to 4.56. Therefore, sago starch film incorporated with BKE has excellent potential to act as an intelligent pH film in monitoring the freshness of coconut milk.

Preparation and Application of Active Bionanocomposite Films Based on Sago Starch Reinforced with a Combination of TiO2 Nanoparticles and Penganum harmala Extract for Preserving Chicken Fillets.

The aim of this study was to develop sago starch-based bionanocomposite films containing TiO2 nanoparticles and Penganum harmala extract (PE) to increase the shelf life of chicken fillets. First, sago starch films containing different levels of TiO2 nanoparticles (1, 3, and 5%) and PE (5, 10, and 15%) were prepared. The barrier properties and antibacterial activity of the films against different bacteria strains were investigated. Then, the produced films were used for the chicken fillets packaging, and the physicochemical and antimicrobial properties of fillets were estimated during 12-day storage at 4 °C. The results showed that the addition of nano TiO2 and PE in the films increased the antibacterial activity against gram-positive (S. aureus) higher than gram-negative (E. coli) bacteria. The water vapor permeability of the films decreased from 2.9 to 1.26 (×10-11 g/m·s·Pa) by incorporating both PE and nano TiO2. Synergistic effects of PE and nano TiO2 significantly decreased the oxygen permeability of the sago starch films from 8.17 to 4.44 (cc.mil/m2·day). Application results of bionanocomposite films for chicken fillet storage at 4 °C for 12 days demonstrated that the films have great potential to increase the shelf life of fillets. The total volatile basic nitrogen (TVB-N) of chicken fillets increased from 7.34 to 35.28 after 12 days, whereas samples coated with bionanocomposite films increased from 7.34 to 16.4. For other physicochemical and microbiological properties of chicken fillets, similar improvement was observed during cold storage. It means that the bionanocomposite films could successfully improve the shelf life of the chicken fillets by at least eight days compared to the control sample.

Effect of Different Molecular Weight and Concentration of Polyethylene Glycol (PEG) on Tensile and Morphology of Sago Starch Film

Sago starch is a seasonal based plantation and widely found in Asia country. Its application mainly in cooking such as biscuits and as a thickener in jellies. To further utilize its application, bioplastic from sago starch was developed. In this study, sago starch films were prepared through a blending and casting method using polyethylene glycol (PEG) as a plasticizer by varying its molecular weights and concentrations. The interaction between starch and PEG in the blend was studied using FTIR technique. The effect on transparency, tensile stress, Young’s modulus as well as elongation percentages of the films was also examined. The results suggested that the addition of low molecular weight PEG (400 g.mol-1) increased the tensile stress of sago films from 33.51 MPa up to 39.11 MPa. Nevertheless, incorporation of high molecular weight of PEG (4000 g.mol-1) decreased the tensile strength of the film. Tensile strength and elongation at break of sago films increased with increasing of PEG concentration up to 2% and decreased with further increased of PEG content. Results indicated that there was a miscibility between these two components.

An experimental study on characteristics of sago starch film treated with methanol extract from Artemisia sieberi Besser

The present study aimed at investigation of the influence of methanol extract from Artemisia sieberi on some important physical and mechanical properties as well as antibacterial activity of sago starch film. Experiments were performed using various concentrations (0, 1, 3, 5 and 10%) of the extract incorporated with the films. The obtained results revealed that the physical properties of the films were significantly (P < 0.05) enhanced by increasing concentration of the extract. The water solubility, water absorption capacity and water vapor permeability of the films changed from 21.31 to 26.47%, from 1.98 to 3.93 g water/g dry matter and from 1.63 to 2.93 g/m.s.Pa, respectively. In comparison with the control films, both the tensile strength and Young’s modulus of the incorporated films were meaningfully (P < 0.05) lower and varied in the range of 4.91‒6.43 MPa and 87.04‒118.55 MPa, respectively. The elasticity of the films was continually increased with the increasing concentration of the extract. Good antimicrobial activity against both the Gram-positive and Gram-negative bacteria was observed for the films.

Smart food packaging from sago starch incorporated with anthocyanin from Brassica oleracea

Smart packaging is a general term that refers to any material or system employed to detect, perceive, and record any changes during the life cycle of packaged foods or their surroundings. In this study, the pH indicator film developed from sago starch and natural colourants or anthocyanin extracted from red cabbage (Brassica oleracea). Incorporating anthocyanin into food package matrices applies the bio-switch concept, which aids automatic response to changes (external stimuli) in the environment. Consumers are extra alert to the freshness of the food based on the colour changes of the bio-switch system. The formulation of sago starch film incorporated with different concentrations of anthocyanin (0, 10, 20, 30, 40 and 50 %) was investigated. The sago starch-based film with anthocyanin showed colour variations in response to different pH. Scanning Electron Microscopy (SEM) showed the compatibility of the starch with the anthocyanin extract and film morphology. Chemical characterization of the synthesized films by Fourier Transform Infrared Spectroscopy Analysis (FTIR) showed no chemical changes when compared to the control film. However, the films showed a decreasing lightness trend when a higher concentration of anthocyanin was incorporated. Smart food packaging is a promising response to consumers’ demand for packaging that accommodates a hectic way of life and offers greater economic potential.

Characterization of pH sensitive sago starch films enriched with anthocyanin-rich torch ginger extract

The development of intelligent packaging based on natural and biodegradable resources is getting more attention by researchers in recent years. The aim of this study was to develop and characterize a pH-sensitive films based on sago starch and incorporated with anthocyanin from torch ginger. The pH-sensitive films were fabricated by casting method with incorporation of different torch ginger extract (TGE) concentration. The surface morphology, physicochemical, barrier, and mechanical properties as well as the pH-sensitivity of films were investigated. The film with the highest concentration of TGE showed the lowest tensile strength (4.26 N/m2), toughness (2.54 MJ/m3), Young's modulus (73.96 MPa) and water vapour permeability (2.6 × 10−4 g·m/day·kPa·m2). However, its elongation at break (85.14%), moisture content (0.27%) and water solubility (37.92%) were the highest compared to other films. pH sensitivity analysis showed that the films containing TGE extract, changes in colour by changing the pH. The colour of films changed from pink to slightly green as the pH increased from pH 4 to 9. Thus, the developed pH-sensitive film with torch ginger extract has potential as intelligent packaging for detection of food freshness or spoilage to ensure their quality and safe consumption.

Influence of Nigella sativa L. Extract on Physico‒Mechanical and Antimicrobial Properties of Sago Starch Film

In this study, some physical and mechanical properties as well as antibacterial activity of sago starch films incorporated with methanol extract from Nigella sativa L. seeds (0, 1, 3, 5 and 10%) were investigated. The results showed that increasing concentration of the extract caused significant (P < 0.05) increment in thickness (0.06‒0.12 mm), moisture content (8.72‒11.19%, wet basis), water solubility (21.31‒25.62%), water absorption capacity (1.98‒3.45 g water/g dry film), and water vapor permeability (1.63 × 10− 11‒2.59 × 10− 11 g/m.s.Pa) of the films. Tensile strength and Young’s modulus changed in the range of 4.27‒6.43 MPa and 80.19‒118.55 MPa, respectively. Compared to the control, the composite films represented more flexibility and the elasticity was continually enhanced with increasing percentage of the extract. The films represented good antimicrobial activity against both the Gram-positive and Gram-negative bacteria presumably due to phenolic compounds of the extract.

The synergistic effects of cinnamon essential oil and nano TiO2 on antimicrobial and functional properties of sago starch films

This study describes a sago starch-based film by incorporation of cinnamon essential oil (CEO) and nano titanium dioxide (TiO2-N). Different concentrations (i.e., 0%, 1%, 3%, and 5%, w/w) of TiO2-N and CEO (i.e., 0%, 1%, 2%, and 3%, v/w) were incorporated into sago starch film, and the physicochemical, barrier, mechanical, and antimicrobial properties of the bionanocomposite films were estimated. Incorporation of CEO into the sago starch matrix increased oxygen and water vapor permeability of starch films while increasing TiO2-N concentration decreased barrier properties. Moisture content also decreased from 12.96% to 8.04%, solubility in water decreased from 25% to 13.7%, and the mechanical properties of sago starch films improved. Sago starch bionanocomposite films showed excellent antimicrobial activity against Escherichia coli, Salmonella typhimurium, and Staphylococcus aureus. Results also showed that incorporation of TiO2-N and CEO had synergistic effects on functional properties of sago starch films. In summary, sago starch films incorporated with both TiO2-N and CEO shows potential application for active packaging in food industries such as fresh pistachio packaging.

Characteristics and Permeability Properties of Sago Starch Edible Film

The research was aimed to study the potential of sago starch as an edible film or edible wrapper, which is used as a barrier to mass transfer. The edible film was made from sago starch with the addition of nutmeg pectin at concentrations of 0%, 10%, 15%, 20% and 25% by adding glycerol as much as 20% w/w. The results showed that the addition of nutmeg pectin and glycerol was able both to improve film characteristics and to control mass transfer. Addition of nutmeg pectin caused an increase in the Water Vapor Permeability (WVP) value of the film. Edible sago starch films can be used as a dodol packaging material because it protects products from oxidation and fungi, and is a better barrier from oxygen when compared to synthetic films. The increase in nutmeg pectin concentration caused an increase in WVP and exponential oxygen permeability.&#x0D; Keywords: edible film, sago, wrapping

Characterization and properties of cellulose microfibers from water hyacinth filled sago starch biocomposites

The cellulose microfibers (CMF) from water hyacinth (WH) fiber as a filler in sago starch (SS) biocomposites was investigated. The CMF was isolated by pulping, bleaching and acid hydrolysis methods. The addition of CMF in sago matrix was varied i.e. 0, 5, 10, 15 and 20 wt%. Biocomposites were made by using solution casting and glycerol as a plasticizer. The biocomposites were also determined by tensile test, FTIR, X-Ray, thermogravimetric, SEM, and soil burial tests. The results show that the SS15CMF sample has the highest tensile strength of 10.23 MPa than those other samples. Scanning Electron Microscope (SEM) images show that the strong interaction was formed between CMF WH and matrix. Fourier Transform Infra-red (FTIR) indicated that the functional group of biocomposites was a hydrophilic cluster. The addition of CMF WH in sago starch biocomposites lead to the moisture barrier, crystallinity, and thermal stability increased; it is due to the pure sago starch film was more rapidly degraded than its biocomposites.

Effect of sago starch and plasticizer content on the properties of thermoplastic films: mechanical testing and cyclic soaking-drying

Studies on the effect of sago starch and plasticizer concentrations on the tensile and tearing properties of the produced starch films were carried out using universal testing machine. The results showed that both sago starch and plasticizer contents significantly affected the mechanical properties of starch films. With increasing the starch concentration, an increase in tensile strength was observed. This was accompanied by radically reduced tensile strain and increased tearing strength. On the contrary, when increasing the plasticizer concentration, a reduction in tensile and tearing strength was observed, as well as an increment in tensile strain. The results of repeated soaking and drying tests made on sago starch films showed that the films with high plasticizer and low starch content exhibited lower mass loss compared to those containing lower plasticizer and higher starch concentration. Increasing the number of soaking and drying cycles reduced starch dissolution and it was probably related to retrogradation process inside the film. In a nutshell, the study provided preliminary information to assess the possible application fields of sago starch films.

A simple method for improving the properties of the sago starch films prepared by using ultrasonication treatment

Starch granules containing amylopectin-rich fractions like sago starch may remain insoluble and undamaged decreasing properties of the film. The aim of this study is to characterize native sago starch films prepared using ultrasonication. An ultrasonication probe was used during gelatinization for 2.5, 5, and 10 min respectively. Ultrasonication decreases the incomplete gelatinized granules resulting in a film with a more compact structure, and lower moisture vapor permeability than non-treated film. The longest duration resulted in a film with the highest transparency, and the highest thermal resistance. The duration for 5 min increased tensile strength of the film by 227%, and its moisture absorption decreased by 29.83% compared to non-sonicated film. After ultrasonication for 10 min, melting temperature increased by 7% in comparison to non-sonicated film. This work promotes a simple method to improve the tensile and physical properties of starch based film.

Physico-chemical properties of biodegradable films of polyvinyl alcohol/sago starch for food packaging

Abstract In this study, polyvinyl alcohol (PVA) was blended with sago starch (SS) films in presence of glycerol as plasticizer. The solution was prepared using solution casting method prior irradiation using electron beam for crosslinking process. The effect of incorporation of sago starch into the PVA matrix was studied using various techniques using tensile test, FTIR, SEM and AFM- 3D. FTIR spectroscopy was used to check the sago presence in the PVA matrix. Obtained results from the AFM-3D shows that PVA/SS films have relatively rougher surface topography which contributed to the chemically attached sago starch onto the PVA materials as compared to the raw films. Tensile test results revealed that film without starch has higher tensile strength compare to films with starch.

Preparation of Degradable Sago Starch Film Incorporated with Zinc Oxide (ZnO) Nanoparticles for Enhanced Chemical Barrier and Mechanical Properties

The main objective of this study is to reinforce the mechanical strength and water resistance abilities of sago starch biopolymer by incorporating ZnO nanofillers. The biopolymer based nanocomposite films were cast utilizing different weight percentages of ZnO nanofillers (0, 1, 3 or 5 wt%) in sago starch matrix through solution casting technique. Uniform dispersing of ZnO nanofillers throughout the sago starch matrix was achieved by sonication and also to prevent the formation of ZnO nanoparticles aggregates. This was to further reinforce the chemical barrier properties of the film The results illustrated that with the increase of loading of ZnO nanoparticles from 0 to 5 wt%, the tensile strength and elastic modulus improved from 0.180 to 0.980 MPa and from 3.410 to 6.401 MPa respectively for the films, attributing to the high surface to volume ratios, the high mechanical strength of ZnO nanoparticles and the strong nanofiller-matrix interfacial adhesion. The elongation at break also enhanced owing to the slippage of ZnO nanofillers and the oriented sago starch polymer which activated the shear flow of the sago starch polymer. Sago starch nanocomposites with ZnO loadings varied from 0 to 5 wt% demonstrated decreased water vapour permeability from 4.992 × 10−10 g m−1 s−1 Pa−1 to 2.723 × 10−10 g m−1 s−1 Pa−1.

THE EFFECT OF OXIDATION ON SAGO STARCH AND ITS APPLICATION AS EDIBLE FILM

THE EFFECT OF OXIDATION ON SAGO STARCH AND ITS APPLICATION AS EDIBLE FILM. The oxidation reaction with hydrogen peroxide in sago starch can influence the proximate test value, physicochemical properties and edible film properties. The hydrogen peroxide formula for starch modifica- tion is 1, 2, 3 and 4%. The presence of hydrogen peroxide increases the physicochemical properties of sago starch so that the quality of modified sago starch is better than pure sago starch. Glycerol is used to improve film flexibility in the manufacture of edible coatings. The characterization of edible film includes water content, contact angle and elongation. Edible film from modified sago starch shows lower water content compared to pure sago starch films. The oxidation effect of H2O2 on edible film results in changes in the hydrophilic properties including the contact angle. Edible film of pure sago starch shows a lower contact angle value. The hydrophilic nature of edible film decreases in the presence of hydrogen peroxide. The high hydrophobicity of the modified sago starch film is caused by the role of carboxyl groups in the starch molecule chain.

Effect of transglutaminase induced crosslinking on the properties of starch/gelatin films

Abstract This paper was to measure the effect of fish gelatin and Transglutaminase enzyme (TGs) on properties of sago starch and fish gelatin films. The concentration of glycerol was 30% of polymers (db) and the sago starch to fish gelatin ratios were (1:0 and 3:1) with TGs concentrations (1, 5 and 10 mg/g gelatin). The results were discussed in terms of ‘gelatin and TGs effect’. In a general manner, fish gelatin and TGs have an effect on both physicochemical and functional properties of the produced films. Addition of fish gelatin to sago starch films significantly reduced tensile strength (TS), water vapor permeability (WVP) but increased the percentage of elongation at break (%EAB). Positive effects of TGs addition on mechanical properties were observed. FTIR-ATR showed an evident of interaction between polysaccharides and protein. Furthermore, the transmittance percentage of amide I and amide II bands in treated films reduced with increasing enzyme concentration as an evident of enzyme crosslinking.

Characterization and Preparation of Sago Starch (SS) Based Reinforced with Silver Nanoparticle (SNP)

This paper reported on the properties of sago starch (SS) films impregnated with different concentration of sliver nanoparticles (SNP) of 100, 2000, 5000 rpm with weight ratio of 1% and 10% to be used as wound healing material. The SS films were prepared through film moulding technique by mixing aqueous SNP with SS, glycerol and water at weight percentage of 6.5:3.5:90. The performance of SS-SNP films produced is studied. The morphology study shows the existence of SNP embedded in the SS particles. SNP with 2000ppm has the biggest particle width but small in particle sizes, which make the SS-SNP film of 2000ppm is superior in thickness, denser and has lower moisture content compared to other SS-SNP film with different composition. The highest water absorption occurred in the SS-SNP of 100ppm, due to the high existence of pores in the network of amylose content in starch. SNP act as particulate reinforcement in the SS film meaning higher number of ppm made the film more brittle and easy to rupture. Thus, the SS-SNP film of 5000ppm has the lowest tensile strength and modulus for tensile strength and modulus. It can be concluded that the SS-SNP film of 2000ppm is suitable to be used as wound healing material, as the addition of 2000ppm SNP inside the SS films help in improving the properties of SS-SNP film produced.

Mechanical and Physical Properties of Sago Starch/Halloysite Nanocomposite Film

The incorporation of unmodified halloysite nanotube (HNT) in a thermoplastic sago starch (TPSS) film to form a nanocomposite material was investigated. The TPSS/HNT nanocomposite was fabricated through solvent casting method at varying HNT loading of 0, 0.25, 0.5, 1.0, 3.0, and 5.0 wt.%. Evaluation on mechanical and physical properties (tensile test, water absorption, thickness and density) was made to study the effect of HNT loading on the TPSS properties. Tensile strength achieved an optimum value at 0.25 wt.% of HNT loading and decreased with higher addition of HNT. Meanwhile higher amount of HNT in the nanocomposite film exhibited brittleness with the reduced tensile strain. Water absorption decreased with the addition of HNT due to the difficulty of water molecules to pass through the tortuous path of HNT structure. Thickness and density of the nanocomposite film, however, increased at higher HNT contents. FESEM (field emission scanning electron microscope) which examined the surface morphology of the TPSS/HNT nanocomposite displayed uniformly dispersed HNT in the plasticized starch matrix.