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Carioca bean starch upon synergic modification: characteristics and films properties
Jarine A do Evangelho1, Barbara Biduski2, Wyller M F da Silva1
1Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Pelotas, Brazil.
Journal of the Science of Food and Agriculture
|January 18, 2021
Summary
Modified Carioca bean starch offers a sustainable alternative for biodegradable films. Combining heat-moisture treatment (HMT) and oxidation enhances starch properties, improving film strength and reducing water vapor permeability.
Area of Science:
- Biomaterials Science
- Polymer Chemistry
- Food Science
Background:
- Utilizing damaged beans for starch isolation presents an alternative end-use for consumer-rejected products.
- Carioca bean starch modification is explored for its potential in creating biodegradable materials.
Purpose of the Study:
- To evaluate the synergistic effects of physical (heat-moisture treatment - HMT) and chemical (oxidation) modifications on Carioca bean starch.
- To enhance the properties of biodegradable films derived from modified starch.
Main Methods:
- Carioca bean starch underwent heat-moisture treatment (HMT) followed by sodium hypochlorite oxidation, and vice versa.
- Starch properties, including amylose content, carbonyl content, and viscosity profiles, were analyzed.
Main Results:
- Synergistic improvements in starch properties were observed compared to single modifications.
- Oxidation first led to higher amylose and carbonyl content.
- HMT as a secondary modification significantly altered the viscosity profile, increasing paste temperature and decreasing viscosity parameters.
Conclusions:
- The combined modifications decreased water vapor permeability of biodegradable films.
- Applying oxidation, either as a single treatment or the first step, resulted in higher tensile strength.
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