Starch-based Coatings Research Articles

Potato Starch Based Paper Coatings For Sustainable Packaging Applications

As global environmental concerns continue to rise, there is an urgent need for sustainable alternatives in the packaging industry to reduce the environmental impact of traditional packaging materials. This research explores the potential of potato starch-based coatings as an eco-friendly alternative for paper-based packaging applications. The study investigates the feasibility of using locally sourced potato starch to create biodegradable and cost-effective coatings for paper packaging. In this research, a simple and accessible method is employed to extract and process potato starch. The extracted starch is then used to develop paper coatings through a straightforward application process. The study examines the physical properties of these coatings, such as their tensile strength, oil resistance and water resistance. These properties are crucial for ensuring the durability and functionality of the packaging material. Preliminary findings indicate that potato starch-based paper coatings exhibit promising adhesive properties and reasonable resistance to moisture, making them suitable for a variety of packaging applications. This research provides valuable insights into the potential of potato starch-based coatings as a sustainable alternative for paper packaging. The findings could have far-reaching implications for the packaging industry, offering a greener and more environmentally responsible solution to meet the growing demand for sustainable packaging materials.

Exploring the antioxidant and antibacterial capacities of Padina australis extracts, and their utilization in starch-based coatings for preserving rainbow trout (Oncorhynchus mykiss) fillets

Exploring the antioxidant and antibacterial capacities of Padina australis extracts, and their utilization in starch-based coatings for preserving rainbow trout (Oncorhynchus mykiss) fillets

Development, characterization and use of rosemary essential oil loaded water-chestnut starch based nanoemulsion coatings for enhancing post-harvest quality of apples var. Golden delicious

The study aimed at evaluating the influence of water-chestnut starch-based coatings loaded with rosemary essential oil (REO) at concentrations of 0.10%, 0.25% and 0.50% (w/v) on postharvest cold storage stability of apple var. Golden delicious for 120 days. Average droplet diameter of nanoemulsions was in range of 315-450nm and it increased with increase in the REO concentration. Minimum weight loss was observed in fruits treated with coating material containing 0.50% REO. Samples coated with starch+0.50% REO exhibited highest firmness value of 68.22±1.02N under controlled atmosphere storage (CAS). Anthocyanins, ascorbic acid, total phenolic content and antioxidant activity were retained in all samples coated with formulated emulsion. Antifungal assay against Pencillium expansum indicated that 0.50% REO had maximum antifungal activity. Increase in REO concentration from 0.10 to 0.50% in starch coating formulations resulted in reduced lesion diameter in coated samples under both the storage conditions. Lesion diameter (LD) was found highest in control (39.40±0.20mm) under ambient conditions. Coated fruit samples showed a significant (p≤0.05) reduction in LD under both the ambient and CAS conditions however, more pronounced effect was reported under CAS. Fruits coated with edible coatings enriched with different REO concentrations under CAS exhibited significantly (p≤0.05) lower chilling injury index (ST+0.50%REO<ST+0.25%REO<0.10%REO) compared to control.

Starch-based composite coatings modulate cell wall modification and softening in Zaosu pears

Pear fruit is susceptible to softening and pulp disintegration leading to a short postharvest storage life. One possible method to alleviate softening is the use of edible coatings. Starch-based coatings and films were blended with cumin essential oil to investigate the film characteristics and the effect of the coating treatments on enzyme activities of Zaosu pears stored at 25 °C for 28 d. The essential oil incorporation enhanced the color, barrier properties and mechanical stability of the starch films. The coating treatment delayed fruit pulp degradation and retarded the activities of pectin methylesterase (PME), polygalacturonase (PG), cellulase (Cx), β-galactosidase (β-Gal), pectinesterase (PE), and polygalacturonase (PMG), during ambient storage for 28 d. The malondialdehyde (MDA) and membrane permeability (MP) activities of the coated fruits were lower compared to the control fruits. The composite coating improved the antioxidant enzymes; peroxidases (POD), phenylalanine ammonia lyase (PAL), superoxide dismutase (SOD), and catalase (CAT) and induced the fruit resistance against softening. The energy content; adenosine triphosphate (ATP) and energy charge (EC) and the activities of succinic dehydrogenase (SDH) and cytochrome c oxidase (CCO) enzymes were significantly higher in the coated fruits. It is viewed that the use of modified sweet potato starch with 0.2–0.4 % (v/v) cumin essential oil could be a useful tool in postharvest storage of fresh produce. • Starch edible coating and films loaded with cumin essential oil was developed. • Starch-essential oil films exhibited desirable food packaging characteristics. • Coating treatment retarded cell wall-degrading enzymes activities in Zaosu pears. • Coating maintained energy content of Zaosu pears during ambient storage. • Starch coating offered a novel formulation for improving the quality of pear fruit.

Effect of sesame protein and lotus seed starch based bioactive coatings enriched with Garcinia indica extract on sapodilla during storage

Sapodilla (Manikarazapota L.), commonly known as sapota, chiku, ciku and zapoteis a climacteric fruit and due to high rate of ethylene production, leads to senescence followed by spoilage. Different coating solutions were prepared from sesame protein isolate (SP) and lotus seed starch (LS) with the addition of Garcinia indica extract (GE). Two coats were applied on the fruit with manual drying after an interval of 20 min. Fruits were stored at 70%–75% RH and 20 ± 1°C temperature in plastic mesh trays in an environment chamber to store all coated and non-coated fruits. From each treatment three samples were taken and analyzed after the interval of 2 days till 12 days of storage. Results indicated that GE (Garninicia indica) extract with the combination of sesame protein and lotus seed starch could maintain the overall quality of sapodilla fruit and extends the shelf life up to 12 days. All coated samples exhibited reduced weight loss as compared to non-coated fruit. Sesame protein and lotus seed starch alone and with the incorporation of GE significantly maintained the firmness up to 12th day of storage. SP-GE and LS-GE coated sapodilla fruits indicated a significant (p ≤ 0.05) decrease in respiration rate as compared to SP and LS coated samples up to 12 days of storage. Also, Ascorbic acid (AA) content of SP-GE and LS-GE coated fruits was observed to be higher as compared to SP and LS coated fruits. Maximum TP (Total Phenol) content was exhibited by SP-GE (91.20%) followed by LS-GE (72.82%) coated fruits. Antioxidant potential of all coated samples was observed to be higher as compared to control samples at the end of storage period. Overall, GE in sesame protein and lotus seed starch-based coatings helps to maintain the nutritional parameters by impeding respiration rate of fruit samples during storage. Novelty impact statement Coating solutions were prepared from lotus seed starch and sesame protein and Garcinia indica was used as a natural plant extract for its antimicrobial and antioxidant properties. Combination of sesame protein and lotus seed starch could maintain the overall quality of sapodilla. Phytochemicals such as ascorbic acid, carotenoids and total phenolic was found to be retained with the application of coatings.

DEVELOPMENT AND APPLICATION OF ANTIOXIDANT COATING ON Fragaria spp. STORED UNDER ISOTHERMAL CONDITIONS

Strawberry (Fragaria spp.) is a non-climacteric fruit, widely consumed in several countries, but is extremely sensitive and susceptible to mechanical damage during harvest, transport, and storage, reducing the shelf life. In order to prolong the shelf life of this product, edible starch-based coatings were developed, with propolis extract (MSP) and without the addition of ethanolic propolis extract (MS) and uncoated samples, used as control (MC). All samples were stored under isothermal conditions (4 °C ± 0.5 °C), for 10 days. Physicochemical analyzes (pH, mass variation, vitamin C, color, and phenolic compounds) were carried out to characterize and identify the coating efficiency in the conservation of strawberries. The formulations of the coatings with and without the addition of propolis had a significant (p ≤ 0.05) effect on the variation of fruit weight. The propolis coating showed greater stability in the vitamin C content and pH levels, up to the 10th day of cold storage, in comparison to the samples with starch coating and the control. The treatments (MS, MSP, and MC) did not significantly influence (p &gt; 0.05) the color and the content of total polyphenols.

Effect of Different Essential Oils on the Properties of Edible Coatings Based on Yam (Dioscorea rotundata L.) Starch and Its Application in Strawberry (Fragaria vesca L.) Preservation

Every year the world loses about 50% of fruits and vegetables post-harvest and in the supply chain. The use of biodegradable coatings and films with antioxidant properties has been considered an excellent alternative to extend the shelf life of food. Therefore, the objective of this work was to develop a coating based on yam (Dioscorea rotundata L.) starch-containing lime, fennel, and lavender essential oils to extend the shelf life of strawberries (Fragaria vesca l.). The tensile properties, barrier properties (water vapour permeability (WVP) and oxygen permeability (OP)), moisture content, water-solubility, absorption capacity, water contact angle, optical properties, the antioxidant activity of the resultant starch-based coatings were evaluated. After that, the active properties of the coatings were assessed on strawberries inoculated with Aspergillus niger during 14 days of storage at 25 °C. The results showed that the incorporation of essential oils improved the elongation and WVP and provided antioxidant capacity and antimicrobial activity in the films. In particular, the essential oil of lime showed higher antioxidant activity. This fact caused the unwanted modification of other properties, such as the decrease in tensile strength, elastic modulus and increase in OP. The present study revealed the potential use of lime, fennel, and lavender essential oils incorporated into a polymeric yam starch matrix to produce biodegradable active films (antioxidant and antimicrobial). Obtained films showed to be a viable alternative to increase the shelf life of strawberries and protect them against Aspergillus niger.

Passive Fire Protection of Taeda pine Wood by Using Starch-Based Surface Coatings.

The present paper reports the preliminary results relating to the development, subsequent application, and testing of environmentally benign starch-based formulations for passive fire protection of wood substrates. This study evaluated the effectiveness of starch colloid coatings applied onto the wood surface with a view to improving its performance when exposed to the external heat flux (35 kW/m2) during cone calorimetric tests. The formulations were prepared from aqueous colloid solutions of either starch alone, or in combination with inorganic salts, such as: sodium carbonate, Na2CO3, potassium carbonate, K2CO3, and diammonium hydrogen phosphate, (NH4)2HPO4. The fire performance of Taeda pine wood samples, where their top surfaces were treated with these formulations, was compared with the control sample. The thermal and combustion characteristics of the tested samples were determined with the aid of thermo-gravimetric analysis (TGA), bomb and cone calorimetric techniques, and a steady state tube furnace coupled to an FT-IR spectrometer. A significant boost of fire protection was observed when starch formulations with added inorganic salts were applied onto the wood surfaces, compared with the control sample. For example, the presence of K2CO3 in starch colloid solutions resulted in a notable delay of the ignition and exhibited a reduction in the heat release parameters in comparison with the untreated wood substrate.

DEVELOPMENT AND APPLICATION OF ANTIOXIDANT COATING ON Fragaria spp. STORED UNDER ISOTHERMAL CONDITIONS

Strawberry (Fragaria spp.) is a non-climacteric fruit, widely consumed in several countries, but is extremely sensitive and susceptible to mechanical damage during harvest, transport, and storage, reducing the shelf life. In order to prolong the shelf life of this product, edible starch-based coatings were developed, with propolis extract (MSP) and without the addition of ethanolic propolis extract (MS) and uncoated samples, used as control (MC). All samples were stored under isothermal conditions (4 °C ± 0.5 °C), for 10 days. Physicochemical analyzes (pH, mass variation, vitamin C, color, and phenolic compounds) were carried out to characterize and identify the coating efficiency in the conservation of strawberries. The formulations of the coatings with and without the addition of propolis had a significant (p ≤ 0.05) effect on the variation of fruit weight. The propolis coating showed greater stability in the vitamin C content and pH levels, up to the 10th day of cold storage, in comparison to the samples with starch coating and the control. The treatments (MS, MSP, and MC) did not significantly influence (p > 0.05) the color and the content of total polyphenols.

UV-Cured Biodegradable Methacrylated Starch-Based Coatings

Promising UV-curable starch-based coatings were fabricated by utilizing methacrylated starch. The aqueous methacrylated starch solution was cast on a glass substrate, and UV-cured after drying. The efficiency of UV-curing process was monitored with gel percentage measurements. The thermal and mechanical properties of the fabricated UV-cured coatings were investigated through differential scanning calorimetry and tensile test and compared with the starch-based uncured casted coatings. A complete characterization of the surface properties was performed by means of pencil hardness, adhesion, solvent resistance, and surface tension measurements. The cross-linking by UV-curing significantly enhanced the mechanical and surface properties of the coating. The effect of UV-curing on the biodegradability of the coating was evaluated by following the enzymatic degradation by α-amylase by determining the amount of glucose and maltose released from the coatings. UV-cured methacrylated starch based coating with promising material and surface properties and retained biodegradation potential was demonstrated.

Preservation of bananas coated with cassava starch and pectin

A busca por alternativas para aumentar a vida útil de frutas utilizando revestimentos biodegradáveis tem crescido nos últimos anos, especialmente para frutas cujo processo de amadurecimento continua após a colheita, como no caso da banana. Objetivou-se com esse estudo avaliar a conservação de bananas ‘Prata Anã’ revestidas com fécula de mandioca e pectina, durante o armazenamento em temperatura ambiente. As bananas foram selecionadas, lavadas e revestidas com soluções de fécula e de pectina nas concentrações de 0 (controle) 2, 5 e 8% e armazenados a 25 ± 3°C por doze dias, avaliando-se a cada três dias quanto à perda de massa, cor da casca, firmeza do fruto, sólidos solúveis totais, acidez total titulável e potencial hidrogeniônico. O delineamento experimental foi inteiramente casualizado em esquema fatorial 7 x 5 (concentrações dos revestimentos x períodos de armazenamento), com três repetições. Os resultados foram submetidos à análise de variância, análise de regressão e as médias comparadas pelo teste de Tukey a 5% de probabilidade. Os revestimentos a base de fécula de mandioca e pectina caracterizaram-se como boas alternativas para aumentar a vida útil de bananas ‘Prata Anã’. As concentrações de 5 e 8% dos dois revestimentos analisados destacaram-se na conservação de alguns atributos de qualidade dos frutos como, coloração, firmeza e sólidos solúveis totais. Considerando a relação custo/benefício o uso do revestimento à base de fécula seria mais apropriado.

Characterization of Starches Isolated from Colombian Native Potatoes and Their Application as Novel Edible Coatings for Wild Andean Blueberries (Vaccinium meridionale Swartz).

Andean blueberry is a promissory fruit native to South America. The current work aimed to characterize starches isolated from Colombian native potatoes and to evaluate the effect of the application of starch edible coatings on the changes in the physicochemical quality parameters of the Andean blueberry during storage. Starches were isolated from three different potatoes varieties (pacha negra, mora, and alcarrosa) and characterized. Then, starch-based coatings were applied to Andean blueberries, and the changes in their quality parameters were monitored during 12 days of storage. Despite the phenotypical differences in the starch sources used, starches were similar in terms of their granule morphology, amylose content (~19%), crystallinity degree (~46%), and thermal properties. Coatings were able to reduce the gaseous exchange of the fruit, and, thus, the respiration rate of all coated blueberries was ~27% lower compared to the uncoated fruits (p < 0.05) at the end of the storage. While the application of starch coatings did not prevent water loss, all samples reached water loss of up 20%. Besides, the coated fruits showed soluble solids contents ~14% higher compared to the control one, as well as better bright and firmness. The new edible coatings can help add value to the Andean blueberry.

Development of Starch-Based Antifungal Coatings by Incorporation of Natamycin/Methyl-β-Cyclodextrin Inclusion Complex for Postharvest Treatments on Cherry Tomato against Botrytis cinerea.

The application of natamycin as a natural fungicide in edible coatings is challenging because of its low aqueous solubility. In this study, the natamycin/methyl-β-cyclodextrin (N/ME-β-CD) inclusion complex was fabricated and incorporated into waxy corn starch-based coatings for postharvest treatments. The phase solubility of natamycin in the presence of ME-β-CD at 293.2 K, 303.2 K, and 313.2 K is determined and used to calculate the process thermodynamic parameters. The N/ME-β-CD inclusion complex was confirmed and characterized by FTIR and 1H NMR spectroscopy. The results indicated that the inclusion complex was formed and the hydrophobic part (C16-C26) of natamycin might be partially inserted into the cavity of ME-β-CD form the wide rim. The effects of N/ME-β-CD incorporated starch-based coatings (N/ME-β-CD S coatings) on postharvest treatments of cherry tomatoes were evaluated in vivo. The N/ME-β-CD S coatings could reduce weight loss, delay fruit ripening, and inhibit fruit decay caused by Botrytis cinerea in tomato fruit during storage.

Relevance of Interactions between Starch-based Coatings and Plum Fruit Surfaces: A Physical-Chemical Analysis.

In order to extend the shelf life of the fruit, improve appearance, and to keep all nutrition properties of the plum from diminishing, edible coatings comprised of wheat starch and wheat starch–whey protein isolate (in ratio 80/20) were created. Stand-alone films were produced to assess properties which helped to understand the phenomena occurring on the surface level of coated plums. The properties of coatings based on starch are similar to starch coatings containing oil because the natural epicuticular wax layer of plums merges with coating materials. Adding oil doubled the contact angle value and the dispersive component of the surface tension. The workings of adhesion and cohesion, spreading coefficient, water absorption, water content, and solubility in water of the films decreased. Similar processes were observed on the fruits’ surface. In appearance, the coating process is similar to polishing the plum surface for removing crystalline wax. The color parameters of coated fruits did not significantly change. Newly formed bonds or interactions established between starch, whey proteins, water, glycerol, and oil are displayed by Fourier transform infrared (FTIR) analysis. This work revealed how the interactions between the epicuticular wax on the fruit’s surface and the hydrocolloid-based coatings affect the efficiency of the coatings.

Effects of glycerol and stearic acid on the performance of chickpea starch-based coatings applied to fresh-cut papaya

ABSTRACTThis study examined the potential of incorporating stearic acid in starch-based edible coating formulations in order to increase the quality and shelf-life of fresh-cut papaya (“Sekaki” variety). Glycerol was employed as plasticizer and stearic acid was incorporated in proportions of; 0 %, 1%, 2%, and 3% (w/w). Film with 30% glycerol, 1% stearic acid, 5 g of starch, and 5% aloe Vera was chosen because it had low film solubility and water vapour permeability (29.54 ± 0.21, 2.99 ± 0.21), respectively. Furthermore, this film had slightly darker L* value (78.19 ± 1.21) which is an advantage because it will be able to reduce the loss of ascorbic acid (AA) which is sensitive to light and acceptable level of mechanical property The properties of the fresh-cut papayas were analysed during 12 days of storage at 10°C. The results obtained showed that the edible coating (i.e. film with 30% glycerol, 1% stearic acid, 5 g of starch, and 5% aloe Vera) significantly improved the physiochemical properties of fresh-cut papaya in terms of reduced weight loss, better firmness, better colour retention, and a slight decrease in AA content during storage. Furthermore, the microbial analysis showed that, the coating was able to extend the shelf life of fresh-cut papaya up to 12 days at refrigerated conditions.

Dynamic behaviour of starch-based coatings on fruit surfaces

A method to characterising the surface water relations of coated fresh fruit has been developed. Based on a modification of the Fick’s law of diffusion, application of this method allows for a quantitative assessment of the impact of produce type and of production method of coating, and environment on water losses both of the fruit body and the coating. Resistances in the water vapour pathway were analysed to determine the effects of coating on the surface water relations of plums. Experiments were conducted, evaluating the dynamic behaviour of two different starch-based coatings both at high and low potential water losses. Applying three layer-coatings, both starch and starch-whey protein coatings increased the total resistance in the water vapour pathway of individual plums by 60–75% at high transpiration potentials. Even at low transpiration potentials, an increase of 11–20% was observed. The starch coating tended to have a slightly lower effectiveness than the coating enriched with 20% whey protein.

Optimizing electric corona treatment for hydroxypropylated starch-based coatings

The aim of this investigation was to determine the role of negative direct current and alternating current (plasma) corona treatments in modification of bio-based dispersion barrier coatings and the response of replacing fossil-based binder with a thermoplastic bio-based binder (starch). The study emphasizes the importance of understanding and optimizing electric corona discharge in order to obtain high oxidation level without harming the substrate and causing unintentional treatment of the reverse side. The coatings were exposed to different corona treatment conditions using a novel developed sheet-fed laboratory-scale device. Corona-induced topographical, mechanical and surface chemical changes were observed from atomic force microscopy (AFM), X-ray photoelectron spectroscopy (XPS), and contact angle and surface energy measurements. XPS results indicated further that partial starch decomposition occurred after plasma treatment. Coated surfaces became substantially smoother after both treatments suggesting that nanoparticle migration and re-orientation effects occurred. Additionally, reverse side effects and strike through were also discussed.

Starch-Based Coatings for Preservation of Fruits and Vegetables

Considerable research has focused on the control of the physiological activity of fruits and vegetables in postharvest conditions as well as microbial decay. The use of edible coatings (ECs) carrying active compounds (e.g., antimicrobials) represents an alternative preservation technology since they can modify the internal gas composition by creating a modified atmosphere through the regulation of the gas exchange (oxygen, carbon dioxide, volatiles) while also limiting water transfer. Of the edible polymers able to form coating films, starch exhibits several advantages, such as its ready availability, low cost and good filmogenic capacity, forming colourless and tasteless films with high oxygen barrier capacity. Nevertheless, starch films are highly water sensitive and exhibit limited water vapour barrier properties and mechanical resistance. Different compounds, such as plasticizers, surfactants, lipids or other polymers, have been incorporated to improve the functional properties of starch-based films/coatings. This paper reviews the starch-based ECs used to preserve the main properties of fruits and vegetables in postharvest conditions as well as the different factors affecting the coating efficiency, such as surface properties or incorporation of antifungal compounds. The great variability in the plant products requires specific studies to optimize the formulation of coating forming products.

Physiology and postharvest conservation of ‘Paluma’ guava under coatings using Jack fruit seed-based starch

Abstract The aim of this work was to evaluate the effect of jackfruit seed starch-based (S) coatings, added to chitosan and alginate on the physiology and maintenance of quality of cold stored ‘Paluma’ guavas, followed by transfer to the room condition. The design was the completely randomized, in a 4x2 factorial scheme, in 4 replications, with 4 coatings (dispersion of S - 4%; S 2% + chitosan - 2% (SC); S - 2% + alginate - 2% (SA); and the uncoated control), in 2 environments (refrigerated (10±2 °C e 80±2% RH) with transfer to room condition (25±3 °C e 75±4% HR)), on the 16th and 20th day of cold storage. The SC and SA coatings were efficient in reducing the respiratory rate in fruits during 10 days at room condition. The SC coating delayed fruit ripening, and maintained firmness and color, with intention of purchasing and appearance higher than the limit of acceptance for another 6 days, following transferring to room condition, at the 16th day of refrigeration.

How Glycerol and Water Contents Affect the Structural and Functional Properties of Starch-Based Edible Films

As starch is an inexpensive, filmogenic, easily processable and a widely available material, it is a material that can be utilized in the creation of biodegradable films and containers, presenting as a viable alternative to polymers derived from petrol. Moreover, starch could also be used to create edible coatings for fresh foods in order to extend shelf life. As such, wheat starch films with two glycerol contents were formulated to mimic the effects of compounds currently used to coat fruit. Their structural and functional properties were characterized. This study found that the transfer properties of starch films containing 33% of plasticizer was less effective than film comprised of 50% glycerol. Water diffusivity, oxygen permeability, and water vapor permeability at two different humidity gradients, surface tension, works of surface adhesion and cohesion, and moisture sorption were tested. Glycerol content does not play a significant role on the color or mechanical properties. This work shows that glycerol can strongly affect the functional properties of starch-based coatings and films.