Combined effect of plasticizers and surfactants on the physical properties of starch based edible films

By M. Rodriguez, J. Osés, K. Ziani, J. Maté. 2006

417 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/318120598d2fc9c9a57590c4a29573ea52a88e57

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In Biomaterials

Citations in the corpus

Application of biocomposite edible coatings based on pea starch and guar gum on quality, storability and shelf life of ‘Valencia’ oranges (2018, background): “…259 effect between glycerol, Tween-20, and OA in the blended composite coatings is reported to 260 result in a more compact and homogenous matrix (Rodríguez et al., 2006), reduce pores and 261 cracks of films (García et al., 1999), and consequently decrease fruit weight loss in mandarin 262…”
Advances in Edible Coatings for Fresh Fruits and Vegetables: A Review (2013, background): “This is not a uniform material and most starches contain two types of glucose polymers: a linear chain glucose polymer termed as amylase and a branched polymer of glucose termed as amylopectin (Rodriguez et al., 2006).”
Edible and Biodegradable Starch Films: A Review (2012, methodology): “As an example, Rodríguez et al. (2006) used a climate chamber in which temperature and relative humidity were 60 °C and 60 %, respectively, but lower temperatures can also be used.”
Effect of Plasticizer Type and Concentration on Tensile, Thermal and Barrier Properties of Biodegradable Films Based on Sugar Palm (Arenga pinnata) Starch (2015, background): “[53] and Muscat et al.”
Physico-chemical characterization of chitosan-based edible films incorporating bioactive compounds of different molecular weight (2011, methodology): “Surfactants could also be used to reduce surface tension of the solution, improving the wettability and adhesion of the coating (Ribeiro et al., 2007; Rodríguez et al., 2006).”
Natural-based plasticizers and biopolymer films: A review (2011, background): “Hydrophilic compounds, such as polyols (GLY and sorbitol) are commonly used in starch films [17,20,33,68, 71,72,74,76,79,82], but some sugars [77,86], surfactants [89,92,93], amino acids and fatty acids [81] could also be employed to improve their mechanical and barrier proper-”
Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review (2021, background): “By lowering the surface tension, they facilitate the adhesion of the coating material to the product surface [117].”
Cassava starch biodegradable films: Influence of glycerol and clay nanoparticles content on tensile and barrier properties and glass transition temperature (2012, positive): “Similar tendencies have been reported for BF based on potato starch (Rodríguez et al., 2006; Talja, Helén, Roos, & Jouppila, 2007), yam starch (Mali, Grossmann, García, Martino, & Zaritzky, 2004), corn starch (Bertuzzi et al., 2007) and cassava starch (Alves et al., 2007; Chillo et al., 2008).”