Physical modification of starch by high-pressure homogenization for improving functional properties of κ-carrageenan/starch blend film

Mahdiyar Shahbazi, Mahsa Majzoobi, Asgar Farahnaky

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3 Citations (Scopus)

Abstract

Cornstarch granules were physically modified by high-pressure homogenizer at a pressure of 14 MPa (two and five passes) and 20 MPa (two passes). Then, the modified starches were blended with κ-carrageenan and functional properties of κ-carrageenan/starch films were investigated. Upon homogenization, X-ray diffraction pattern of native starch changed and relative crystallinity reduced. Differential scanning calorimetry showed that melting-point peaks of native starch were shifted to lower temperature after homogenization process. The modified starch granules preserved their integrity, while several micro-pores appeared on their surfaces. In order to study the impact of modified starches on κ-carrageenan film, morphological properties, mechanical parameters, contact angle, water solubility and water vapor permeability of blend films were evaluated. Scanning electron microscopy micrographs of cross-sectional view revealed a good level of miscibility between κ-carrageenan and modified starches. Κ-carrageenan films containing pressured starches showed the highest surface hydrophobicity and tensile strength. Water barrier property and water resistance of κ-carrageenan film were found to improve after addition of modified starches. These changes were more marked when the starch was modified with high level of homogenization pressure.
Original languageEnglish
Pages (from-to)204-214
Number of pages11
JournalFood Hydrocolloids
Volume85
Early online date17 Jul 2018
DOIs
Publication statusPublished - 01 Dec 2018

Fingerprint

Carrageenan
carrageenan
modified starch
homogenization
Starch
films (materials)
functional properties
starch
Pressure
homogenizers
contact angle
water solubility
melting point
tensile strength
corn starch
hydrophobicity
differential scanning calorimetry
starch granules
water vapor
X-ray diffraction

Cite this

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title = "Physical modification of starch by high-pressure homogenization for improving functional properties of κ-carrageenan/starch blend film",
abstract = "Cornstarch granules were physically modified by high-pressure homogenizer at a pressure of 14 MPa (two and five passes) and 20 MPa (two passes). Then, the modified starches were blended with κ-carrageenan and functional properties of κ-carrageenan/starch films were investigated. Upon homogenization, X-ray diffraction pattern of native starch changed and relative crystallinity reduced. Differential scanning calorimetry showed that melting-point peaks of native starch were shifted to lower temperature after homogenization process. The modified starch granules preserved their integrity, while several micro-pores appeared on their surfaces. In order to study the impact of modified starches on κ-carrageenan film, morphological properties, mechanical parameters, contact angle, water solubility and water vapor permeability of blend films were evaluated. Scanning electron microscopy micrographs of cross-sectional view revealed a good level of miscibility between κ-carrageenan and modified starches. Κ-carrageenan films containing pressured starches showed the highest surface hydrophobicity and tensile strength. Water barrier property and water resistance of κ-carrageenan film were found to improve after addition of modified starches. These changes were more marked when the starch was modified with high level of homogenization pressure.",
keywords = "AFM, Atomic force microscopy, Biodegradable film, CA, Contact angle, Differential scanning calorimetry, DSC, High-pressure homogenization, Homogenized starch 14 MPa with 2 cycles, Homogenized starch 14 MPa with 5 cycles, Homogenized starch 20 MPa with 2 cycles, HS14-2, HS14-5, HS20-2, Kappa-carrageenan, KC, Relative crystallinity, Scanning electron microscopy, SEM, Starch, Tensile strength, TS, Water vapor permeability, WVP, X-ray diffraction, XRD",
author = "Mahdiyar Shahbazi and Mahsa Majzoobi and Asgar Farahnaky",
year = "2018",
month = "12",
day = "1",
doi = "10.1016/j.foodhyd.2018.07.017",
language = "English",
volume = "85",
pages = "204--214",
journal = "Food Hydrocolloids",
issn = "0268-005X",
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TY - JOUR

T1 - Physical modification of starch by high-pressure homogenization for improving functional properties of κ-carrageenan/starch blend film

AU - Shahbazi, Mahdiyar

AU - Majzoobi, Mahsa

AU - Farahnaky, Asgar

PY - 2018/12/1

Y1 - 2018/12/1

N2 - Cornstarch granules were physically modified by high-pressure homogenizer at a pressure of 14 MPa (two and five passes) and 20 MPa (two passes). Then, the modified starches were blended with κ-carrageenan and functional properties of κ-carrageenan/starch films were investigated. Upon homogenization, X-ray diffraction pattern of native starch changed and relative crystallinity reduced. Differential scanning calorimetry showed that melting-point peaks of native starch were shifted to lower temperature after homogenization process. The modified starch granules preserved their integrity, while several micro-pores appeared on their surfaces. In order to study the impact of modified starches on κ-carrageenan film, morphological properties, mechanical parameters, contact angle, water solubility and water vapor permeability of blend films were evaluated. Scanning electron microscopy micrographs of cross-sectional view revealed a good level of miscibility between κ-carrageenan and modified starches. Κ-carrageenan films containing pressured starches showed the highest surface hydrophobicity and tensile strength. Water barrier property and water resistance of κ-carrageenan film were found to improve after addition of modified starches. These changes were more marked when the starch was modified with high level of homogenization pressure.

AB - Cornstarch granules were physically modified by high-pressure homogenizer at a pressure of 14 MPa (two and five passes) and 20 MPa (two passes). Then, the modified starches were blended with κ-carrageenan and functional properties of κ-carrageenan/starch films were investigated. Upon homogenization, X-ray diffraction pattern of native starch changed and relative crystallinity reduced. Differential scanning calorimetry showed that melting-point peaks of native starch were shifted to lower temperature after homogenization process. The modified starch granules preserved their integrity, while several micro-pores appeared on their surfaces. In order to study the impact of modified starches on κ-carrageenan film, morphological properties, mechanical parameters, contact angle, water solubility and water vapor permeability of blend films were evaluated. Scanning electron microscopy micrographs of cross-sectional view revealed a good level of miscibility between κ-carrageenan and modified starches. Κ-carrageenan films containing pressured starches showed the highest surface hydrophobicity and tensile strength. Water barrier property and water resistance of κ-carrageenan film were found to improve after addition of modified starches. These changes were more marked when the starch was modified with high level of homogenization pressure.

KW - AFM

KW - Atomic force microscopy

KW - Biodegradable film

KW - CA

KW - Contact angle

KW - Differential scanning calorimetry

KW - DSC

KW - High-pressure homogenization

KW - Homogenized starch 14 MPa with 2 cycles

KW - Homogenized starch 14 MPa with 5 cycles

KW - Homogenized starch 20 MPa with 2 cycles

KW - HS14-2

KW - HS14-5

KW - HS20-2

KW - Kappa-carrageenan

KW - KC

KW - Relative crystallinity

KW - Scanning electron microscopy

KW - SEM

KW - Starch

KW - Tensile strength

KW - TS

KW - Water vapor permeability

KW - WVP

KW - X-ray diffraction

KW - XRD

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U2 - 10.1016/j.foodhyd.2018.07.017

DO - 10.1016/j.foodhyd.2018.07.017

M3 - Article

VL - 85

SP - 204

EP - 214

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

ER -