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Structural and physico-mechanical properties of potato starch-olive oil edible films reinforced with zein nanoparticles.
Int J Biol Macromol. 2020 Apr 15; 149:941-950.IJ

Abstract

In this study, bio-composite films were developed by casting film-forming emulsions based on potato starch-glycerol-olive oil containing dispersed zein nanoparticles (ZNP). This paper studied the effect of the combined use of olive oil and different concentrations of zein nanoparticles on the structural and physico-mechanical properties of plasticized potato starch films. The water vapor permeability decreased with oil addition. Barrier properties were further improved with increasing ZNP content. It was discovered that the tensile strength increased as the ZNP content increased, but decreased with incorporation of the oil. Contact angle increased with ZNP and olive oil addition. Apparent color and UV transmittance of potato starch-glycerol film were impressed with the use of ZNP and olive oil. The microstructure and morphologies of films were characterized by Fourier transform infrared (FTIR), scanning electron microscopy (SEM) and atomic force microscopy (AFM). Dynamic mechanical thermal test revealed that the storage modulus decreased with incorporation of olive oil, however was improved by increasing nanoparticles content.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Farajpour R
Department of Food Science and Technology, Islamic Azad University, North Tehran Branch, Tehran, Iran.
Emam Djomeh Z
Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, Karaj, Iran. Electronic address: emamj@au.ac.ir.
Moeini S
Department of Food Science and Technology, Islamic Azad University, North Tehran Branch, Tehran, Iran.
Tavakolipour H
Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.
Safayan S
Department of Food Science and Technology, Islamic Azad University, North Tehran Branch, Tehran, Iran.

MeSH

Chemical PhenomenaEdible FilmsEmulsionsHydrophobic and Hydrophilic InteractionsMechanical PhenomenaMolecular StructureNanoparticlesOlive OilPermeabilitySolanum tuberosumSpectrum AnalysisStarchZein

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31972193

Citation

Farajpour, Romina, et al. "Structural and Physico-mechanical Properties of Potato Starch-olive Oil Edible Films Reinforced With Zein Nanoparticles." International Journal of Biological Macromolecules, vol. 149, 2020, pp. 941-950.
Farajpour R, Emam Djomeh Z, Moeini S, et al. Structural and physico-mechanical properties of potato starch-olive oil edible films reinforced with zein nanoparticles. Int J Biol Macromol. 2020;149:941-950.
Farajpour, R., Emam Djomeh, Z., Moeini, S., Tavakolipour, H., & Safayan, S. (2020). Structural and physico-mechanical properties of potato starch-olive oil edible films reinforced with zein nanoparticles. International Journal of Biological Macromolecules, 149, 941-950. https://doi.org/10.1016/j.ijbiomac.2020.01.175
Farajpour R, et al. Structural and Physico-mechanical Properties of Potato Starch-olive Oil Edible Films Reinforced With Zein Nanoparticles. Int J Biol Macromol. 2020 Apr 15;149:941-950. PubMed PMID: 31972193.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Structural and physico-mechanical properties of potato starch-olive oil edible films reinforced with zein nanoparticles. AU - Farajpour,Romina, AU - Emam Djomeh,Zahra, AU - Moeini,Sohrab, AU - Tavakolipour,Hamid, AU - Safayan,Shila, Y1 - 2020/01/20/ PY - 2019/11/25/received PY - 2020/01/14/revised PY - 2020/01/18/accepted PY - 2020/1/24/pubmed PY - 2020/12/15/medline PY - 2020/1/24/entrez KW - Olive oil KW - Potato starch KW - Zein nanoparticles SP - 941 EP - 950 JF - International journal of biological macromolecules JO - Int J Biol Macromol VL - 149 N2 - In this study, bio-composite films were developed by casting film-forming emulsions based on potato starch-glycerol-olive oil containing dispersed zein nanoparticles (ZNP). This paper studied the effect of the combined use of olive oil and different concentrations of zein nanoparticles on the structural and physico-mechanical properties of plasticized potato starch films. The water vapor permeability decreased with oil addition. Barrier properties were further improved with increasing ZNP content. It was discovered that the tensile strength increased as the ZNP content increased, but decreased with incorporation of the oil. Contact angle increased with ZNP and olive oil addition. Apparent color and UV transmittance of potato starch-glycerol film were impressed with the use of ZNP and olive oil. The microstructure and morphologies of films were characterized by Fourier transform infrared (FTIR), scanning electron microscopy (SEM) and atomic force microscopy (AFM). Dynamic mechanical thermal test revealed that the storage modulus decreased with incorporation of olive oil, however was improved by increasing nanoparticles content. SN - 1879-0003 UR - https://www.unboundmedicine.com/medline/citation/31972193/Structural_and_physico_mechanical_properties_of_potato_starch_olive_oil_edible_films_reinforced_with_zein_nanoparticles_ DB - PRIME DP - Unbound Medicine ER -