Relevance of genipin networking on rheological, physical, and mechanical properties of starch-based formulations

[Display omitted] •Starch-rich food industry byproducts are used to prepare films with genipin.•Starch protein-genipin networks give rise to bluish starch films.•Genipin increases the surface roughness and hydrophobicity of starch films.•Genipin improves the starch films stretchability. The small am...

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Bibliographic Details
Published in:Carbohydrate polymers 2021-02, Vol.254, p.117236-117236, Article 117236
Main Authors: Gonçalves, Idalina, Hernández, Diana, Cruz, Cátia, Lopes, Joana, Barra, Ana, Nunes, Cláudia, da Silva, José A. Lopes, Ferreira, Paula, Coimbra, Manuel A.
Format: Article
Language:English
Subjects:
Biofuels
Cross-Linking Reagents
Crosslinking
Food byproducts
Food Industry
Hydrophobicity
Iridoids - chemistry
Mechanical Phenomena
Microscopy, Atomic Force
Plant Proteins - analysis
Polysaccharide-based films
Rheology
Solanum tuberosum - chemistry
Solubility
Starch - chemistry
Stretchability
Surface Properties
Suspensions
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Summary:[Display omitted] •Starch-rich food industry byproducts are used to prepare films with genipin.•Starch protein-genipin networks give rise to bluish starch films.•Genipin increases the surface roughness and hydrophobicity of starch films.•Genipin improves the starch films stretchability. The small amount of proteins in starch-rich food industry byproducts can be an advantage to crosslink with genipin and tailor the performance of biobased films. In this work, genipin was combined with non- purified starch recovered from industrial potato washing slurries and used for films production. Starch recovered from potato washing slurries contained 0.75% protein, 2 times higher than starch directly obtained from potato and 6 times higher than the commercial one. Starch protein-genipin networks were formed with 0.05% and 0.10% genipin, gelatinized at 75 °C and 95 °C in presence of 30% glycerol. Bluish colored films were obtained in all conditions, with the higher surface roughness (Ra, 1.22 μm), stretchability (elongation, 31%), and hydrophobicity (water contact angle, 127°) for 0.10% genipin and starch gelatinized at 75 °C. Therefore, starch-rich byproducts, when combined with genipin, are promising for surpassing the starch-based films hydrophilicity and mechanical fragilities while providing light barrier properties.
ISSN:0144-8617
1879-1344
DOI:10.1016/j.carbpol.2020.117236