Starch Type Effect on Organoleptic, Thermogravimetric and X-ray Diffraction Indices of Edible Films and Coatings

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dc.citation.epage87
dc.citation.issue1
dc.citation.spage81
dc.contributor.affiliationNational University of Food Technologies
dc.contributor.authorShulga, Oksana
dc.contributor.authorChorna, Anastasia
dc.contributor.authorShulga, Sergii
dc.coverage.placenameЛьвів
dc.coverage.placenameLviv
dc.date.accessioned2020-12-23T13:23:51Z
dc.date.available2020-12-23T13:23:51Z
dc.date.created2020-01-24
dc.date.issued2020-01-24
dc.description.abstractПроведено органолептичний аналіз їстівних плівок з картопляного крохмалю, хімічно модифікованого харчового крохмалю, виготовленого з високоамілозної кукурудзи, вуглеводного полімеру із воскової кукурудзи та спеціального високотемпературного декстрину, виготовленого з тапіокового крохмалю. Встановлено, що найбільше подовження (108 %) та міцність (47,6 МПа) мають плівки на основі картопляного крохмалю. Показано, що модифіковані крохмалі, такі як декстрин та тапіоковий крохмаль, зберігають аморфну структуру плівки краще за інших. Плівки з модифікованого крохмалю містять більше кристалізаційної вологи, через відсутність амілопектину. Отримані результати рекомендуються для оптимізації виробництва харчових продуктів.
dc.description.abstractThe edible films from potato starch, chemically modified food starch refined from high amylose corn, carbohydrate polymer from a waxy corn and a special high-temperature dextrin refined from tapioca starch were studied according to organoleptic characteristics. The greatest elongation (108 %) and strength (47.6 MPa) were found to be with a film based on potato starch. The modified starches such as dextrin and tapioca starch retain amorphous of film structure better than others. The films from modified starch contain more crystallization moisture because there is no amylopectin in this starch. The obtained results are recommended to use for optimizing food production.
dc.format.extent81-87
dc.format.pages7
dc.identifier.citationShulga O. Starch Type Effect on Organoleptic, Thermogravimetric and X-ray Diffraction Indices of Edible Films and Coatings / Oksana Shulga, Anastasia Chorna, Sergii Shulga // Chemistry & Chemical Technology. — Lviv : Lviv Politechnic Publishing House, 2020. — Vol 14. — No 1. — P. 81–87.
dc.identifier.citationenShulga O. Starch Type Effect on Organoleptic, Thermogravimetric and X-ray Diffraction Indices of Edible Films and Coatings / Oksana Shulga, Anastasia Chorna, Sergii Shulga // Chemistry & Chemical Technology. — Lviv : Lviv Politechnic Publishing House, 2020. — Vol 14. — No 1. — P. 81–87.
dc.identifier.doidoi.org/10.23939/chcht14.01.081
dc.identifier.urihttps://ena.lpnu.ua/handle/ntb/55762
dc.language.isoen
dc.publisherВидавництво Львівської політехніки
dc.publisherLviv Politechnic Publishing House
dc.relation.ispartofChemistry & Chemical Technology, 1 (14), 2020
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dc.relation.referencesen[2] Skurtys O. et al., Food Hydrocolloid Edible Films and Coatings. [in:] Food Hydrocolloids: Characteristics, Properties and Structure. Nova Science Publishers, Inc. 2010, 41-80.
dc.relation.referencesen[3] Shit S., Shah P.:J. Polym. 2014, 2014, 13. https://doi.org/10.1155/2014/427259
dc.relation.referencesen[4] Bourlieu-Lacanal C. et al., Edible Moisture Barriers:Materials, Shaping Techniques and Promisesin Food Product Stabilization. [in:] Aguilera J. et al. Food Material Science: Principles and Practice. Springer, New York 2007, 547-577.
dc.relation.referencesen[5] Suput D., Lazik V. et al., Food Feed Res., 2015, 42, 11. https://doi.org/10.5937/FFR1501011S
dc.relation.referencesen[6]Khan M., Doctoral thesis, Wageningen University, Wageningen 2013.
dc.relation.referencesen[7] Vartiainen J., Vähä-Nissi M., Harlin A.:Mater. Sci. Appl., 2014, 5,708. https://doi.org/10.4236/msa.2014.510072
dc.relation.referencesen[8] Garcia M., Pinotti A., Martino M., Zaritzky N., Characterization of Starch and Composite Edible Films and Coatings. [in:] EmbuscadoM., Huber K. (Eds.): Edible Films and Coatingsfor Food Applications. Springer, New York 2009, 169-209.
dc.relation.referencesen[9] Ahmad F et al., Carbohyd. Polym., 1999, 38, 361. https://doi.org/10.1016/S0144-8617(98)00123-4
dc.relation.referencesen[10] Wang S., Sharp P., Copeland L., Food Chem., 2011, 126, 1546. https://doi.org/10.1016/j.foodchem.2010.11.154
dc.relation.referencesen[11] Wasserman L. et al., Food Nutrit. Sci., 2014, 3, 250. https://doi.org/10.4236/fns.2014.53031
dc.relation.referencesen[12] GaldeanoM. et al., Braz. Arch. Biol. Techn., 2013, 56, 637. https://doi.org/10.1590/S1516-89132013000400014
dc.relation.referencesen[13] Zavareze E. et al., Food Chem., 2012, 132, 344. https://doi.org/10.1016/j.foodchem.2011.10.090
dc.relation.referencesen[14] Gutiérrez T. et al., Food Hydrocolloid., 2015, 45, 211. https://doi.org/10.1016/j.foodhyd.2014.11.017
dc.relation.referencesen[15] Sobral P. et al., Food hydrocolloid., 2001, 15, 423. https://doi.org/10.1016/S0268-005X(01)00061-3
dc.relation.referencesen[16] Ramos M. et al., Coatings, 2016, 6, 41. https://doi.org/10.3390/coatings6040041
dc.relation.referencesen[17] Bourlieu C. et al., Crit. Rev. Food Sci., 2009, 49, 474. https://doi.org/10.1080/10408390802145724
dc.relation.referencesen[18] Petersen K., Nielsen P., Olsen M., Starch, 2001, 8, 356. https://doi.org/10.1002/1521-379X(200108)53:8<356::AIDSTAR356>3.0.CO;2-7
dc.relation.referencesen[19] Miller K., Krochta J., Trend. Food Sci. Technol., 1997, 7, 228. https://doi.org/10.1016/S0924-2244(97)01051-0
dc.relation.referencesen[20] Schmidt V., Giacomelli C., Soldi V., Polym. Degrad. Stabil., 2005, 87, 25. https://doi.org/10.1016/j.polymdegradstab.2004.07.003
dc.relation.referencesen[21] Sothornvit R., Krochta J.:J. Food Sci., 2000, 65, 700. https://doi.org/10.1111/j.1365-2621.2000.tb16075.x
dc.relation.referencesen[22] Polizos G., Tuncer E., SauersI., Vore K., Polym. Eng. Sci., 2011, 51, 87. https://doi.org/10.1002/pen.21783
dc.relation.referencesen[23] Shulga O., Chorna A., Arsenieva L., East.-Eur. J. Enterpr. Techn., 2016, 6, 36. https://doi.org/10.15587/1729-4061.2016.84511
dc.relation.referencesen[24] Annual Book of ASTM Standards Vol. 8.01. ASTM Intl., 2006.
dc.relation.referencesen[25] Nechaev A., Traubenberg S., Kochetova A. et al., Pischevaya Khimiya. GIORD, Sankt-Peterburg 2003.
dc.relation.referencesen[26] Wawro D., Kazimierczak J., Fibres & Textilesin Eastern Europe, 2008, 6, 106.
dc.relation.referencesen[27] Imeson A. (Ed.): Food Stabilisers, Thickeners and Gelling Agents. Blackwell Publishing Ltd 2010. https://doi.org/10.1002/9781444314724
dc.relation.referencesen[28] Zobel H., Young S., Rocca L., Cereal Chem., 1988, 65, 443.
dc.relation.referencesen[29] Silagalze M., Kipiani A., Pkhakadze M. et al., Ann. Agr. Sci., 2013, 11, 78.
dc.relation.referencesen[30] Randeniya R., Jayasinghe J., Abeyrathne E., Int. J. Res. Agr. Sci., 2016, 3, 255.
dc.relation.referencesen[31] Imberty A. et al., Macromolecules, 1987, 20, 2634. https://doi.org/10.1021/ma00176a054
dc.relation.referencesen[32] Imberty A. et al.:J. Mol. Biol., 1988, 21, 365. https://doi.org/10.1016/0022-2836(88)90144-1
dc.relation.referencesen[33] Shulga O. et al., VII Mezhdunar. Nauchno-Tekhn. Konf., Mogilev 2009, Ch.2., 29.
dc.relation.referencesen[34] Suderman N., Min I., Sarbon N., Int. Food Res. J., 2016, 23, 1075.
dc.relation.referencesen[35] Daintith J. (Ed.): A Dictionary of Chemistry (6 edn.), Oxford University Press 2008. https://doi.org/10.1093/acref/9780199204632.001.0001
dc.relation.urihttps://doi.org/10.1155/2014/427259
dc.relation.urihttps://doi.org/10.5937/FFR1501011S
dc.relation.urihttps://doi.org/10.4236/msa.2014.510072
dc.relation.urihttps://doi.org/10.1016/S0144-8617(98)00123-4
dc.relation.urihttps://doi.org/10.1016/j.foodchem.2010.11.154
dc.relation.urihttps://doi.org/10.4236/fns.2014.53031
dc.relation.urihttps://doi.org/10.1590/S1516-89132013000400014
dc.relation.urihttps://doi.org/10.1016/j.foodchem.2011.10.090
dc.relation.urihttps://doi.org/10.1016/j.foodhyd.2014.11.017
dc.relation.urihttps://doi.org/10.1016/S0268-005X(01)00061-3
dc.relation.urihttps://doi.org/10.3390/coatings6040041
dc.relation.urihttps://doi.org/10.1080/10408390802145724
dc.relation.urihttps://doi.org/10.1002/1521-379X(200108)53:8<356::AIDSTAR356>3.0.CO;2-7
dc.relation.urihttps://doi.org/10.1016/S0924-2244(97)01051-0
dc.relation.urihttps://doi.org/10.1016/j.polymdegradstab.2004.07.003
dc.relation.urihttps://doi.org/10.1111/j.1365-2621.2000.tb16075.x
dc.relation.urihttps://doi.org/10.1002/pen.21783
dc.relation.urihttps://doi.org/10.15587/1729-4061.2016.84511
dc.relation.urihttps://doi.org/10.1002/9781444314724
dc.relation.urihttps://doi.org/10.1021/ma00176a054
dc.relation.urihttps://doi.org/10.1016/0022-2836(88)90144-1
dc.relation.urihttps://doi.org/10.1093/acref/9780199204632.001.0001
dc.rights.holder© Національний університет “Львівська політехніка”, 2020
dc.rights.holder© Shulga O., Chorna A., Shulga S., 2020
dc.subjectкрохмаль
dc.subjectтермогравіметрія
dc.subjectрентгеноструктурний аналіз
dc.subjectїстівні плівки і покриття
dc.subjectstarch
dc.subjectthermogravimetric
dc.subjectX-ray diffraction
dc.subjectedible films and coatings
dc.titleStarch Type Effect on Organoleptic, Thermogravimetric and X-ray Diffraction Indices of Edible Films and Coatings
dc.title.alternativeВплив різних видів крохмалю на органолептичні, термогравіметричні та рентгенофазові показники їстівних плівок і покриттів
dc.typeArticle

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Chemistry & Chemical Technology. – 2020. – Vol. 14, No. 1