Please use this identifier to cite or link to this item: http://ena.lp.edu.ua:8080/handle/ntb/55762
Title: Starch Type Effect on Organoleptic, Thermogravimetric and X-ray Diffraction Indices of Edible Films and Coatings
Other Titles: Вплив різних видів крохмалю на органолептичні, термогравіметричні та рентгенофазові показники їстівних плівок і покриттів
Authors: Shulga, Oksana
Chorna, Anastasia
Shulga, Sergii
Affiliation: National University of Food Technologies
Bibliographic description (Ukraine): Shulga O. Starch Type Effect on Organoleptic, Thermogravimetric and X-ray Diffraction Indices of Edible Films and Coatings / Oksana Shulga, Anastasia Chorna, Sergii Shulga // Chemistry & Chemical Technology. — Lviv : Lviv Politechnic Publishing House, 2020. — Vol 14. — No 1. — P. 81–87.
Bibliographic description (International): Shulga O. Starch Type Effect on Organoleptic, Thermogravimetric and X-ray Diffraction Indices of Edible Films and Coatings / Oksana Shulga, Anastasia Chorna, Sergii Shulga // Chemistry & Chemical Technology. — Lviv : Lviv Politechnic Publishing House, 2020. — Vol 14. — No 1. — P. 81–87.
Is part of: Chemistry & Chemical Technology, 1 (14), 2020
Issue: 1
Issue Date: 24-Jan-2020
Publisher: Видавництво Львівської політехніки
Lviv Politechnic Publishing House
Place of the edition/event: Львів
Lviv
DOI: doi.org/10.23939/chcht14.01.081
Keywords: крохмаль
термогравіметрія
рентгеноструктурний аналіз
їстівні плівки і покриття
starch
thermogravimetric
X-ray diffraction
edible films and coatings
Number of pages: 7
Page range: 81-87
Start page: 81
End page: 87
Abstract: Проведено органолептичний аналіз їстівних плівок з картопляного крохмалю, хімічно модифікованого харчового крохмалю, виготовленого з високоамілозної кукурудзи, вуглеводного полімеру із воскової кукурудзи та спеціального високотемпературного декстрину, виготовленого з тапіокового крохмалю. Встановлено, що найбільше подовження (108 %) та міцність (47,6 МПа) мають плівки на основі картопляного крохмалю. Показано, що модифіковані крохмалі, такі як декстрин та тапіоковий крохмаль, зберігають аморфну структуру плівки краще за інших. Плівки з модифікованого крохмалю містять більше кристалізаційної вологи, через відсутність амілопектину. Отримані результати рекомендуються для оптимізації виробництва харчових продуктів.
The edible films from potato starch, chemically modified food starch refined from high amylose corn, carbohydrate polymer from a waxy corn and a special high-temperature dextrin refined from tapioca starch were studied according to organoleptic characteristics. The greatest elongation (108 %) and strength (47.6 MPa) were found to be with a film based on potato starch. The modified starches such as dextrin and tapioca starch retain amorphous of film structure better than others. The films from modified starch contain more crystallization moisture because there is no amylopectin in this starch. The obtained results are recommended to use for optimizing food production.
URI: http://ena.lp.edu.ua:8080/handle/ntb/55762
Copyright owner: © Національний університет “Львівська політехніка”, 2020
© Shulga O., Chorna A., Shulga S., 2020
URL for reference material: https://doi.org/10.1155/2014/427259
https://doi.org/10.5937/FFR1501011S
https://doi.org/10.4236/msa.2014.510072
https://doi.org/10.1016/S0144-8617(98)00123-4
https://doi.org/10.1016/j.foodchem.2010.11.154
https://doi.org/10.4236/fns.2014.53031
https://doi.org/10.1590/S1516-89132013000400014
https://doi.org/10.1016/j.foodchem.2011.10.090
https://doi.org/10.1016/j.foodhyd.2014.11.017
https://doi.org/10.1016/S0268-005X(01)00061-3
https://doi.org/10.3390/coatings6040041
https://doi.org/10.1080/10408390802145724
https://doi.org/10.1002/1521-379X(200108)53:8<356::AIDSTAR356>3.0.CO;2-7
https://doi.org/10.1016/S0924-2244(97)01051-0
https://doi.org/10.1016/j.polymdegradstab.2004.07.003
https://doi.org/10.1111/j.1365-2621.2000.tb16075.x
https://doi.org/10.1002/pen.21783
https://doi.org/10.15587/1729-4061.2016.84511
https://doi.org/10.1002/9781444314724
https://doi.org/10.1021/ma00176a054
https://doi.org/10.1016/0022-2836(88)90144-1
https://doi.org/10.1093/acref/9780199204632.001.0001
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[18] Petersen K., Nielsen P., Olsen M.: Starch, 2001, 8, 356. https://doi.org/10.1002/1521-379X(200108)53:8<356::AIDSTAR356>3.0.CO;2-7
[19] Miller K., Krochta J.: Trend. Food Sci. Technol., 1997, 7, 228. https://doi.org/10.1016/S0924-2244(97)01051-0
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[22] Polizos G., Tuncer E., SauersI., Vore K.: Polym. Eng. Sci., 2011, 51, 87. https://doi.org/10.1002/pen.21783
[23] Shulga O., Chorna A., Arsenieva L.: East.-Eur. J. Enterpr. Techn., 2016, 6, 36. https://doi.org/10.15587/1729-4061.2016.84511
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[2] Skurtys O. et al., Food Hydrocolloid Edible Films and Coatings. [in:] Food Hydrocolloids: Characteristics, Properties and Structure. Nova Science Publishers, Inc. 2010, 41-80.
[3] Shit S., Shah P.:J. Polym. 2014, 2014, 13. https://doi.org/10.1155/2014/427259
[4] Bourlieu-Lacanal C. et al., Edible Moisture Barriers:Materials, Shaping Techniques and Promisesin Food Product Stabilization. [in:] Aguilera J. et al. Food Material Science: Principles and Practice. Springer, New York 2007, 547-577.
[5] Suput D., Lazik V. et al., Food Feed Res., 2015, 42, 11. https://doi.org/10.5937/FFR1501011S
[6]Khan M., Doctoral thesis, Wageningen University, Wageningen 2013.
[7] Vartiainen J., Vähä-Nissi M., Harlin A.:Mater. Sci. Appl., 2014, 5,708. https://doi.org/10.4236/msa.2014.510072
[8] Garcia M., Pinotti A., Martino M., Zaritzky N., Characterization of Starch and Composite Edible Films and Coatings. [in:] EmbuscadoM., Huber K. (Eds.): Edible Films and Coatingsfor Food Applications. Springer, New York 2009, 169-209.
[9] Ahmad F et al., Carbohyd. Polym., 1999, 38, 361. https://doi.org/10.1016/S0144-8617(98)00123-4
[10] Wang S., Sharp P., Copeland L., Food Chem., 2011, 126, 1546. https://doi.org/10.1016/j.foodchem.2010.11.154
[11] Wasserman L. et al., Food Nutrit. Sci., 2014, 3, 250. https://doi.org/10.4236/fns.2014.53031
[12] GaldeanoM. et al., Braz. Arch. Biol. Techn., 2013, 56, 637. https://doi.org/10.1590/S1516-89132013000400014
[13] Zavareze E. et al., Food Chem., 2012, 132, 344. https://doi.org/10.1016/j.foodchem.2011.10.090
[14] Gutiérrez T. et al., Food Hydrocolloid., 2015, 45, 211. https://doi.org/10.1016/j.foodhyd.2014.11.017
[15] Sobral P. et al., Food hydrocolloid., 2001, 15, 423. https://doi.org/10.1016/S0268-005X(01)00061-3
[16] Ramos M. et al., Coatings, 2016, 6, 41. https://doi.org/10.3390/coatings6040041
[17] Bourlieu C. et al., Crit. Rev. Food Sci., 2009, 49, 474. https://doi.org/10.1080/10408390802145724
[18] Petersen K., Nielsen P., Olsen M., Starch, 2001, 8, 356. https://doi.org/10.1002/1521-379X(200108)53:8<356::AIDSTAR356>3.0.CO;2-7
[19] Miller K., Krochta J., Trend. Food Sci. Technol., 1997, 7, 228. https://doi.org/10.1016/S0924-2244(97)01051-0
[20] Schmidt V., Giacomelli C., Soldi V., Polym. Degrad. Stabil., 2005, 87, 25. https://doi.org/10.1016/j.polymdegradstab.2004.07.003
[21] Sothornvit R., Krochta J.:J. Food Sci., 2000, 65, 700. https://doi.org/10.1111/j.1365-2621.2000.tb16075.x
[22] Polizos G., Tuncer E., SauersI., Vore K., Polym. Eng. Sci., 2011, 51, 87. https://doi.org/10.1002/pen.21783
[23] Shulga O., Chorna A., Arsenieva L., East.-Eur. J. Enterpr. Techn., 2016, 6, 36. https://doi.org/10.15587/1729-4061.2016.84511
[24] Annual Book of ASTM Standards Vol. 8.01. ASTM Intl., 2006.
[25] Nechaev A., Traubenberg S., Kochetova A. et al., Pischevaya Khimiya. GIORD, Sankt-Peterburg 2003.
[26] Wawro D., Kazimierczak J., Fibres & Textilesin Eastern Europe, 2008, 6, 106.
[27] Imeson A. (Ed.): Food Stabilisers, Thickeners and Gelling Agents. Blackwell Publishing Ltd 2010. https://doi.org/10.1002/9781444314724
[28] Zobel H., Young S., Rocca L., Cereal Chem., 1988, 65, 443.
[29] Silagalze M., Kipiani A., Pkhakadze M. et al., Ann. Agr. Sci., 2013, 11, 78.
[30] Randeniya R., Jayasinghe J., Abeyrathne E., Int. J. Res. Agr. Sci., 2016, 3, 255.
[31] Imberty A. et al., Macromolecules, 1987, 20, 2634. https://doi.org/10.1021/ma00176a054
[32] Imberty A. et al.:J. Mol. Biol., 1988, 21, 365. https://doi.org/10.1016/0022-2836(88)90144-1
[33] Shulga O. et al., VII Mezhdunar. Nauchno-Tekhn. Konf., Mogilev 2009, Ch.2., 29.
[34] Suderman N., Min I., Sarbon N., Int. Food Res. J., 2016, 23, 1075.
[35] Daintith J. (Ed.): A Dictionary of Chemistry (6 edn.), Oxford University Press 2008. https://doi.org/10.1093/acref/9780199204632.001.0001
Content type: Article
Appears in Collections:Chemistry & Chemical Technology. – 2020. – Vol. 14, No. 1



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