Physical properties of biodegradable films from heat-moisture-treated rice flour and rice starch

Mahsa Majzoobi, Yasaman Pesaran, Gholamreza Mesbahi, Mohammad Taghi Golmakani, Asgar Farahnaky

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

Native starch and flour are not successful in biodegradable film production. Heat moisture treatment (HMT) is a physical modification to improve functional properties of starch and flour, however, it is not fully understood if this method can enhance their film properties. This research, compares physical properties of biodegradable films produced from native rice flour (RF), rice starch (RS), and their heat‐moisture‐treated counterparts (HMTRF and HMTRS, respectively). Water solubility of the films reduced in the following order: RS film (23.91%) > RF film (19.77%) > HMTRS (19.50%) > HMTRF (16.22%). Water vapor permeability values of RF and RS films were 0.032 and 0.017 g mm m−2 h−1 KPa−1 which were increased to 0.043 and 0.027 g mm m−2 h−1 KPa−1, respectively, after HMT. RF film was darker, more reddish, and yellowish but less transparent than RS film. HMT increased all the color parameters and further reduced the transparency of the films particularly for RF film. RS films had less flexibility, higher elongation at break, and tensile strength than RF films. HMT reduced films firmness, tensile strength, and resistance to stretch of both films. Overall, biodegradable films from HMTRF and HMTRS showed lower transparency, water solubility, rigidity, and extensibility while higher permeability to water vapor compared to their native counterparts.
Original languageEnglish
Pages (from-to)1053-1060
Number of pages8
JournalStarch/Staerke
Volume67
Issue number11-12
DOIs
Publication statusPublished - Dec 2015

Fingerprint

rice starch
biodegradability
rice flour
Flour
Starch
physical properties
Moisture
Physical properties
Hot Temperature
heat
water solubility
tensile strength
water vapor
flour
permeability
starch
Tensile Strength
Steam
extensibility
Solubility

Cite this

Majzoobi, Mahsa ; Pesaran, Yasaman ; Mesbahi, Gholamreza ; Golmakani, Mohammad Taghi ; Farahnaky, Asgar. / Physical properties of biodegradable films from heat-moisture-treated rice flour and rice starch. In: Starch/Staerke. 2015 ; Vol. 67, No. 11-12. pp. 1053-1060.
@article{d63eea49aa9a4c4c88d25c9b8bbb0b77,
title = "Physical properties of biodegradable films from heat-moisture-treated rice flour and rice starch",
abstract = "Native starch and flour are not successful in biodegradable film production. Heat moisture treatment (HMT) is a physical modification to improve functional properties of starch and flour, however, it is not fully understood if this method can enhance their film properties. This research, compares physical properties of biodegradable films produced from native rice flour (RF), rice starch (RS), and their heat‐moisture‐treated counterparts (HMTRF and HMTRS, respectively). Water solubility of the films reduced in the following order: RS film (23.91{\%}) > RF film (19.77{\%}) > HMTRS (19.50{\%}) > HMTRF (16.22{\%}). Water vapor permeability values of RF and RS films were 0.032 and 0.017 g mm m−2 h−1 KPa−1 which were increased to 0.043 and 0.027 g mm m−2 h−1 KPa−1, respectively, after HMT. RF film was darker, more reddish, and yellowish but less transparent than RS film. HMT increased all the color parameters and further reduced the transparency of the films particularly for RF film. RS films had less flexibility, higher elongation at break, and tensile strength than RF films. HMT reduced films firmness, tensile strength, and resistance to stretch of both films. Overall, biodegradable films from HMTRF and HMTRS showed lower transparency, water solubility, rigidity, and extensibility while higher permeability to water vapor compared to their native counterparts.",
keywords = "Edible-films, Elongation-at-break, Functional-properties, Heat-moisture-treatments, Moisture, Physical-modifications, Physical-properties, Rice-flour, Rice-starch, Solubility, Starch, Tensile-strength, Transparency, Water-vapor, Water-vapor-permeability",
author = "Mahsa Majzoobi and Yasaman Pesaran and Gholamreza Mesbahi and Golmakani, {Mohammad Taghi} and Asgar Farahnaky",
note = "Includes bibliographical references.",
year = "2015",
month = "12",
doi = "10.1002/star.201500102",
language = "English",
volume = "67",
pages = "1053--1060",
journal = "Starch",
issn = "0038-9056",
publisher = "Wiley Online Library",
number = "11-12",

}

Physical properties of biodegradable films from heat-moisture-treated rice flour and rice starch. / Majzoobi, Mahsa; Pesaran, Yasaman; Mesbahi, Gholamreza; Golmakani, Mohammad Taghi; Farahnaky, Asgar.

In: Starch/Staerke, Vol. 67, No. 11-12, 12.2015, p. 1053-1060.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Physical properties of biodegradable films from heat-moisture-treated rice flour and rice starch

AU - Majzoobi, Mahsa

AU - Pesaran, Yasaman

AU - Mesbahi, Gholamreza

AU - Golmakani, Mohammad Taghi

AU - Farahnaky, Asgar

N1 - Includes bibliographical references.

PY - 2015/12

Y1 - 2015/12

N2 - Native starch and flour are not successful in biodegradable film production. Heat moisture treatment (HMT) is a physical modification to improve functional properties of starch and flour, however, it is not fully understood if this method can enhance their film properties. This research, compares physical properties of biodegradable films produced from native rice flour (RF), rice starch (RS), and their heat‐moisture‐treated counterparts (HMTRF and HMTRS, respectively). Water solubility of the films reduced in the following order: RS film (23.91%) > RF film (19.77%) > HMTRS (19.50%) > HMTRF (16.22%). Water vapor permeability values of RF and RS films were 0.032 and 0.017 g mm m−2 h−1 KPa−1 which were increased to 0.043 and 0.027 g mm m−2 h−1 KPa−1, respectively, after HMT. RF film was darker, more reddish, and yellowish but less transparent than RS film. HMT increased all the color parameters and further reduced the transparency of the films particularly for RF film. RS films had less flexibility, higher elongation at break, and tensile strength than RF films. HMT reduced films firmness, tensile strength, and resistance to stretch of both films. Overall, biodegradable films from HMTRF and HMTRS showed lower transparency, water solubility, rigidity, and extensibility while higher permeability to water vapor compared to their native counterparts.

AB - Native starch and flour are not successful in biodegradable film production. Heat moisture treatment (HMT) is a physical modification to improve functional properties of starch and flour, however, it is not fully understood if this method can enhance their film properties. This research, compares physical properties of biodegradable films produced from native rice flour (RF), rice starch (RS), and their heat‐moisture‐treated counterparts (HMTRF and HMTRS, respectively). Water solubility of the films reduced in the following order: RS film (23.91%) > RF film (19.77%) > HMTRS (19.50%) > HMTRF (16.22%). Water vapor permeability values of RF and RS films were 0.032 and 0.017 g mm m−2 h−1 KPa−1 which were increased to 0.043 and 0.027 g mm m−2 h−1 KPa−1, respectively, after HMT. RF film was darker, more reddish, and yellowish but less transparent than RS film. HMT increased all the color parameters and further reduced the transparency of the films particularly for RF film. RS films had less flexibility, higher elongation at break, and tensile strength than RF films. HMT reduced films firmness, tensile strength, and resistance to stretch of both films. Overall, biodegradable films from HMTRF and HMTRS showed lower transparency, water solubility, rigidity, and extensibility while higher permeability to water vapor compared to their native counterparts.

KW - Edible-films

KW - Elongation-at-break

KW - Functional-properties

KW - Heat-moisture-treatments

KW - Moisture

KW - Physical-modifications

KW - Physical-properties

KW - Rice-flour

KW - Rice-starch

KW - Solubility

KW - Starch

KW - Tensile-strength

KW - Transparency

KW - Water-vapor

KW - Water-vapor-permeability

U2 - 10.1002/star.201500102

DO - 10.1002/star.201500102

M3 - Article

VL - 67

SP - 1053

EP - 1060

JO - Starch

JF - Starch

SN - 0038-9056

IS - 11-12

ER -