Abstract
Biodegradable films intend to replace polymers derived from petroleum. The effect of pectin and Tara gum on the properties of films prepared with rice starch and glycerol was studied in this context. FTIR analysis determined the presence of complex interactions between the components. SEM showed regular film surface with minor roughness. The evaluation of mechanical properties of the films proved the importance of pectin, Tara gum and glycerol concentration. When the proportion of pectin to Tara gum was 1:1, the tension at break, the elongation and the solubility reached the highest values while the water vapor permeability dropped to a minimum. Statistical analysis demonstrated non-linear behavior between composition and properties of the films and stated the importance of interactions between the components. Films produced from rice starch and glycerol in combination with pectin and Tara gum present competitive properties in terms of elongation, tensile stress, permeability to water vapor and solubility, displaying a uniform structure suitable for the packaging of food materials.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
Data availability
The data that support the findings of this study are available on request from the corresponding author [LMZ]. The data are not publicly available due to the filing of a patent application that is part of the same research project.
Code availability
Not applicable.
Abbreviations
- GLY:
-
Glycerol
- PEC:
-
Pectin
- RST:
-
Rice starch
- TAG:
-
Tara gum
References
Aghazadeh M, Karim R, Rahman RA, Sultan MT, Jhonson SK, Paykary M (2018) Effect of glycerol on the physicochemical properties of cereal starch films. Czech J. Food Sci. 36(5):403–409. https://doi.org/10.17221/41/2017-CJFS
Basiak E, Lenart A, Debeaufort F (2017) Effect of starch type on the physico-chemical properties of edible films. Int J Biol Macromol 98:348–356. https://doi.org/10.1016/j.ijbiomac.2017.01.122
Basiak E, Lenart A, Debeaufort F (2018) How glycerol and water contents affect the structural and functional properties of starch-based edible films. Polymers 10(4):412. https://doi.org/10.3390/polym10040412
Chen Y, Leilei X, Wang Y, Chen Z, Zhang M, Chen H (2020) Characterization and functional properties of a pectin/tara gum based edible film with ellagitannins from the unripe fruits of Rubus chingii Hu. Food Chem. https://doi.org/10.1016/j.foodchem.2020.126964
Costanza V, Bonanomi L, Moscato G, Wang L, Choi Y, Daraio C (2019) Effect of glycerol on the mechanical and temperature-sensing properties of pectin films. Appl Phys Lett. https://doi.org/10.1063/1.5121710
Devi A, Fibrianto K, Torley P, Bhandari B (2009) Physical properties of cryomilled rice starch. J Cereal Sci 49(2):278–284. https://doi.org/10.1016/j.jcs.2008.11.005
Domene-López D, García-Quesada JC, Martin-Gullon I, Montalbán MG (2019) Influence of starch composition and molecular weight on physicochemical properties of biodegradable films. Polymers 11(7):1084. https://doi.org/10.3390/polym11071084
Ferreira A, Alves V, Coelhoso I (2016a) Polysaccharides-based membranes in food packaging applications. Membranes 6:22. https://doi.org/10.3390/membranes6020022
Ferreira M, Linhares R, Martelli M (2016). In: Montero García M, Gómez-Guillén M, López Caballero M, Barbosa-Cánovas G (eds) Edible films and coatings: fundamentals and applications. CRC Press, Boca Raton. https://doi.org/10.1201/9781315373713
Ferreira-Villadiego J, García-Echeverri J, Vidal M, Pasqualino J, Meza-Castellar P, Lambis-Miranda H (2018) Chemical modification and characterization of starch derived from plantain (Musa paradisiaca) peel waste, as a source of biodegradable material. Chem Eng Trans 65:763–768. https://doi.org/10.3303/CET1865128
Imre B, Pukánszky B (2013) Feature Article: Compatibilization in bio-based and biodegradable polymer blends. Eur Polymer J 49:1215–1233. https://doi.org/10.1016/eurpolymj.2013.01.019
Khatun MA, Razzak M, Hossain MA, Rahman MA, Khan RA, Huque R (2021) Gamma radiation application to rice: Reduced glycemic index in relation to modified carbohydrate observed in FTIR spectra. Current Res Food Sci 4:11–17
Lee HY, Jo W, Yoo B (2017) Rheological and microstructural characteristics of rice starch–Tara gum mixtures. Int J Food Prop 20(S2):S1879–S1889. https://doi.org/10.1080/10942912.2017.1354884
Li TY, Chien JT (2001) Evaluation of rice starch-hydrocolloid compatibility at low-moisture content by glass transitions. J Food Sci 66(5):698–704
Li H, Wen Y, Wang J, Sun B (2018) Relations between chain-length distribution, molecular size, and amylose content of rice starches. Int J Biol Macromol 120(Pt B):2017–2025. https://doi.org/10.1016/j.ijbiomac.2018.09.204
Machado CM, Benelli P, Tessaro IC (2019) Constrained mixture design to optimize formulation and performance of foams based on cassava starch and peanut skin. J Polym Environ 27:2224–2238. https://doi.org/10.1007/s10924-019-01518-8
Nautiyal OH (2012) Effect of galactomannans and low esterified pectin combinations on fruit preparation syneresis, rheology and stability on storage. Int J Food Sci Nutrition Eng 2(2):6–11. https://doi.org/10.5923/j.food.20120202.02
NTP Norma Técnica Peruana (2018) NTP 209.066:1974- NTP 209.082:1974 referred to Starch properties evaluation. Resolucion Directoral N° 015-2018-INACAL/DN
Latimer G (2016) Official methods of analysis of AOAC International, 20th edn. AOAC International, Rockville (ISBN: 0935584870)
Patindol J, Gonzalez B, Wang YJ, McClung AM (2007) Starch fine structure and physicochemical properties of specialty rice for canning. J Cereal Sci 45:209–218. https://doi.org/10.1016/j.jcs.2006.08.004
Saberi B, Thakur R, Bhuyan DJ, Vuong QV, Chockchaisawasdee S, Golding JB, Scarlett CJ, Stathopoulos CE (2017) Development of edible blend films with good mechanical and barrier properties from pea starch and guar gum. Starch. https://doi.org/10.1002/star.201600227
Sapper M, Chiralt A (2018) Starch-based coatings for preservation of fruits and vegetables. Rev Coatings 8:152. https://doi.org/10.3390/coatings8050152
Satyamaiah G, Prasad M, Chandrasekhar M, Suhasini DM, Suryanaraya C, Subha MCS, Chowdoji Rao K (2014) Miscibility studies on Guar gum/Pectin blends. Indian J Adv Chem Sci 2(2):116–123
Shehata MG, Darwish AMG, El-Sohaimy SA (2020) Physicochemical, structural and functional properties of water-soluble polysaccharides extracted from Egyptian agricultural by-products. Ann Agricult Sci 65:21–27
Suriyatem R, Auras RA, Rachtanapun P (2019) Utilization of carboxymethyl cellulose from durian rind agricultural waste to improve physical properties and stability of rice starch-based film. J Polym Environ 27:286–298. https://doi.org/10.1007/s10924-018-1343-z
Thakur R, Saberi B, Pristijono P, Stathopoulos CE, Golding JB, Scarlett CJ, Bowyer M, Vuong QV (2017) Use of response surface methodology (RSM) to optimize pea starch–chitosan novel edible film formulation. J Food Sci Technol 54(8):2270–2278. https://doi.org/10.1007/s13197-017-2664-y
Thakur R, Pristijono P, Scarlett CJ, Bowyer M, Singh SP, Vuong QV (2019) Review: Starch-based films: Major factors affecting their properties. Int J Biol Macromol 132:1079–1089. https://doi.org/10.1016/j.ijbiomac.2019.03.1900141-8130
Von Borries-Medrano E, Jaime-Fonseca MR, Aguilar-Méndez MA (2019) Tapioca starch-galactomannan systems: comparative studies of rheological and textural properties. Int J Biol Macromol 122:1173–1183. https://doi.org/10.1016/j.ijbiomac.2018.09.067
Wang L, Xie B, Shi J, Xue S, Deng Q, Wei Y, Tian B (2010) Physicochemical properties and structure of starches from Chinese rice cultivars. Food Hydrocolloids 24:208–216. https://doi.org/10.1016/j.foodhyd.2009.09.007
Zhai Y, Xing J, Luo X, Zhang H, Yang K, Shao X, Chen K, Li Y (2021) Effects of pectin on the physicochemical properties and freeze-thaw stability of waxy rice starch. Foods 10:2419. https://doi.org/10.3390/foods10102419
Acknowledgements
The financial support of Universidad Nacional de San Agustin de Arequipa, under contract IBA-023-2017-UNSA is deeply appreciated. We thank Esperanza Medina for providing the facilities of the Unit Operations research laboratory to conduct the experiments. We would also like to express our gratitude to Helbert Portugal, Christian Apaza and Brigitte Ortiz for their assistance along the experimental stage.
Funding
The research leading to these results received funding from Universidad Nacional de San Agustin de Arequipa under Grant Agreement No. IBA-023–2017-UNSA.
Author information
Authors and Affiliations
Contributions
LM, MQ and EM contributed to the study conception and design. Experimental work was performed by MQ and EM. Funding was managed by LM. Draft of the manuscript was written by LM. HP review and edit the document several times. All authors read and approved the final manuscript.
Corresponding author
Ethics declarations
Conflicts of interest
The authors have no financial or proprietary interests in any material discussed in this article.
Ethics approval
The authors declare that this research paper is original and has only been submitted to the Journal of Food Science and Technology. Our results are presented in an honest way without fabrication and we have acknowledged properly other works. If requested we are willing to send relevant documentation in order to verify the validity of the results presented.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.
About this article
Cite this article
Quequezana Bedregal, M., Medrano de Jara, E., Palza Cordero, H. et al. Development and characterization of novel packaging films from composite mixtures of rice-starch, tara gum and pectin. J Food Sci Technol 60, 1153–1162 (2023). https://doi.org/10.1007/s13197-023-05669-4
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-023-05669-4