Development of ternary polymeric film based on modified mango seed kernel starch, carboxymethyl cellulose, and gum acacia to extend the shelf-life of bun-bread.

Autor: Adhikary ND; Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India., Bains A; Department of Microbiology, Lovely Professional University, Phagwara, Punjab 144411, India., Tosif MM; Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India., Chawla P; Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India. Electronic address: princefoodtech@gmail.com., Ali N; Department of Pharmacology and Toxicology, College of Pharmacy, King Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia., Ansari MA; Department of Pharmacology and Toxicology, College of Pharmacy, King Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia., Dhull SB; Department of Food Science & Technology, Chaudhary Devi Lal University, Sirsa 125055, Haryana, India., Goksen G; Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Türkiye. Electronic address: guldengoksen@tarsus.edu.tr.
Jazyk: angličtina
Zdroj: International journal of biological macromolecules [Int J Biol Macromol] 2024 Jul; Vol. 273 (Pt 2), pp. 132915. Date of Electronic Publication: 2024 Jun 04.
DOI: 10.1016/j.ijbiomac.2024.132915
Abstrakt: Non-conventional starch sources have attracted substantial attention due to their preferred physicochemical and mechanical properties similar to conventional sources. This study aimed to enhance the mechanical properties of mango seed kernel starch (MSKS) based films reinforced with carboxymethyl cellulose (CMC) and gum acacia (GA). Physical modification of MSKS was carried out using microwave-assisted at 180 W for 1 min. SEM results confirmed the oval and irregular shape of starch. The particle size of native starch (NS) (754.9 ± 20.4 nm) was higher compared to modified starch (MS) 336.6 ± 88.9 nm with a surface charge of -24.80 ± 3.92 to -34.87 ± 3.92 mV, respectively. Several functional groups including hydroxyl (OH) and carboxyl (CH) were confirmed in NS and MS. Different ratios of the MS, NS, CMC, and GA were used for the fabrication of films. Results revealed the higher tensile strength of M/C/G-1 (57.45 ± 0.05 nm) and M/C/G-2 (50.77 ± 0.58), compared to control C-4 (100 % native starch) (4.82 ± 0.04) respectively. The ternary complex provided excellent permeability against moisture and the film with a higher starch concentration confirmed the uniform thickness (0.09-0.10 mm). Furthermore, selected films (M/C/G-1 and M/C/G-2) reduced the microbial growth and weight loss of the bun compared to the control (C-4) film. Thus, the ternary complex maintained the freshness of the bun-bread for 14 days. It can be potentially used as a cost-effective and eco-friendly packaging material for food applications.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024. Published by Elsevier B.V.)
Databáze: MEDLINE
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