Comparative study on the properties of films based on red rice (Oryza glaberrima) flour and starch
Biodegradable films based on red rice flour (RRF) and red rice starch (RRS) with glycerol as plasticizer were developed and formulated with different RRF:RRS ratios (10:0, 9:1, 7:3, 5:5, and 0:10, w/w). The mechanical, physicochemical, barrier, optical, antioxidant, and biodegradability properties w...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Vargas, Carolina Galarza [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2017transfer abstract |
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| Schlagwörter: |
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| Umfang: |
11 |
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| Übergeordnetes Werk: |
Enthalten in: Constructing heterogeneous conductive network with core-shell AgFe - Jiang, Tao ELSEVIER, 2022, Amsterdam |
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| Übergeordnetes Werk: |
volume:65 ; year:2017 ; pages:96-106 ; extent:11 |
| Links: |
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| DOI / URN: |
10.1016/j.foodhyd.2016.11.006 |
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ELV025205684 |
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| 245 | 1 | 0 | |a Comparative study on the properties of films based on red rice (Oryza glaberrima) flour and starch |
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| 520 | |a Biodegradable films based on red rice flour (RRF) and red rice starch (RRS) with glycerol as plasticizer were developed and formulated with different RRF:RRS ratios (10:0, 9:1, 7:3, 5:5, and 0:10, w/w). The mechanical, physicochemical, barrier, optical, antioxidant, and biodegradability properties were evaluated. The morphology, thermal stability, and protective effect of the films against sunflower oil oxidation were investigated only for selected films. The films had interesting results for moisture content, solubility, water holding capacity, water vapor permeability, color, and light transmission. Among the films studied, RRF-RRS (9:1) film showed improved mechanical properties and lower cost compared with rice-starch-based film. The films exhibited great activity in scavenging the DPPH radical (>90%). Regarding biodegradability, all films lost around 60% of weight after 15 days in soil degradation analysis. The selected RRF-RRS films (10:0, 9:1, and 0:10) were thermally stable until approximately 150 °C. SEM analyses revealed that flour-based films have less smooth surfaces and that the incorporation of starch improved their homogeneity. The RRF-RRS (9:1) film exhibited an interesting protective effect of sunflower oil and retarded its oxidation process. Therefore, this study suggests that red rice flour and starch are promising raw materials with potential to be used as active food packaging. | ||
| 520 | |a Biodegradable films based on red rice flour (RRF) and red rice starch (RRS) with glycerol as plasticizer were developed and formulated with different RRF:RRS ratios (10:0, 9:1, 7:3, 5:5, and 0:10, w/w). The mechanical, physicochemical, barrier, optical, antioxidant, and biodegradability properties were evaluated. The morphology, thermal stability, and protective effect of the films against sunflower oil oxidation were investigated only for selected films. The films had interesting results for moisture content, solubility, water holding capacity, water vapor permeability, color, and light transmission. Among the films studied, RRF-RRS (9:1) film showed improved mechanical properties and lower cost compared with rice-starch-based film. The films exhibited great activity in scavenging the DPPH radical (>90%). Regarding biodegradability, all films lost around 60% of weight after 15 days in soil degradation analysis. The selected RRF-RRS films (10:0, 9:1, and 0:10) were thermally stable until approximately 150 °C. SEM analyses revealed that flour-based films have less smooth surfaces and that the incorporation of starch improved their homogeneity. The RRF-RRS (9:1) film exhibited an interesting protective effect of sunflower oil and retarded its oxidation process. Therefore, this study suggests that red rice flour and starch are promising raw materials with potential to be used as active food packaging. | ||
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| 700 | 1 | |a Costa, Tania Maria Haas |4 oth | |
| 700 | 1 | |a Rios, Alessandro de Oliveira |4 oth | |
| 700 | 1 | |a Flôres, Simone Hickmann |4 oth | |
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10.1016/j.foodhyd.2016.11.006 doi GBVA2017008000005.pica (DE-627)ELV025205684 (ELSEVIER)S0268-005X(16)30746-9 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Vargas, Carolina Galarza verfasserin aut Comparative study on the properties of films based on red rice (Oryza glaberrima) flour and starch 2017transfer abstract 11 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Biodegradable films based on red rice flour (RRF) and red rice starch (RRS) with glycerol as plasticizer were developed and formulated with different RRF:RRS ratios (10:0, 9:1, 7:3, 5:5, and 0:10, w/w). The mechanical, physicochemical, barrier, optical, antioxidant, and biodegradability properties were evaluated. The morphology, thermal stability, and protective effect of the films against sunflower oil oxidation were investigated only for selected films. The films had interesting results for moisture content, solubility, water holding capacity, water vapor permeability, color, and light transmission. Among the films studied, RRF-RRS (9:1) film showed improved mechanical properties and lower cost compared with rice-starch-based film. The films exhibited great activity in scavenging the DPPH radical (>90%). Regarding biodegradability, all films lost around 60% of weight after 15 days in soil degradation analysis. The selected RRF-RRS films (10:0, 9:1, and 0:10) were thermally stable until approximately 150 °C. SEM analyses revealed that flour-based films have less smooth surfaces and that the incorporation of starch improved their homogeneity. The RRF-RRS (9:1) film exhibited an interesting protective effect of sunflower oil and retarded its oxidation process. Therefore, this study suggests that red rice flour and starch are promising raw materials with potential to be used as active food packaging. Biodegradable films based on red rice flour (RRF) and red rice starch (RRS) with glycerol as plasticizer were developed and formulated with different RRF:RRS ratios (10:0, 9:1, 7:3, 5:5, and 0:10, w/w). The mechanical, physicochemical, barrier, optical, antioxidant, and biodegradability properties were evaluated. The morphology, thermal stability, and protective effect of the films against sunflower oil oxidation were investigated only for selected films. The films had interesting results for moisture content, solubility, water holding capacity, water vapor permeability, color, and light transmission. Among the films studied, RRF-RRS (9:1) film showed improved mechanical properties and lower cost compared with rice-starch-based film. The films exhibited great activity in scavenging the DPPH radical (>90%). Regarding biodegradability, all films lost around 60% of weight after 15 days in soil degradation analysis. The selected RRF-RRS films (10:0, 9:1, and 0:10) were thermally stable until approximately 150 °C. SEM analyses revealed that flour-based films have less smooth surfaces and that the incorporation of starch improved their homogeneity. The RRF-RRS (9:1) film exhibited an interesting protective effect of sunflower oil and retarded its oxidation process. Therefore, this study suggests that red rice flour and starch are promising raw materials with potential to be used as active food packaging. Casting Elsevier Packaging Elsevier Antioxidant Elsevier Biopolymers Elsevier Composite films Elsevier Costa, Tania Maria Haas oth Rios, Alessandro de Oliveira oth Flôres, Simone Hickmann oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:65 year:2017 pages:96-106 extent:11 https://doi.org/10.1016/j.foodhyd.2016.11.006 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 33.68 Oberflächen Dünne Schichten Grenzflächen Physik VZ 35.18 Kolloidchemie Grenzflächenchemie VZ 52.78 Oberflächentechnik Wärmebehandlung VZ AR 65 2017 96-106 11 045F 630 |
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10.1016/j.foodhyd.2016.11.006 doi GBVA2017008000005.pica (DE-627)ELV025205684 (ELSEVIER)S0268-005X(16)30746-9 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Vargas, Carolina Galarza verfasserin aut Comparative study on the properties of films based on red rice (Oryza glaberrima) flour and starch 2017transfer abstract 11 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Biodegradable films based on red rice flour (RRF) and red rice starch (RRS) with glycerol as plasticizer were developed and formulated with different RRF:RRS ratios (10:0, 9:1, 7:3, 5:5, and 0:10, w/w). The mechanical, physicochemical, barrier, optical, antioxidant, and biodegradability properties were evaluated. The morphology, thermal stability, and protective effect of the films against sunflower oil oxidation were investigated only for selected films. The films had interesting results for moisture content, solubility, water holding capacity, water vapor permeability, color, and light transmission. Among the films studied, RRF-RRS (9:1) film showed improved mechanical properties and lower cost compared with rice-starch-based film. The films exhibited great activity in scavenging the DPPH radical (>90%). Regarding biodegradability, all films lost around 60% of weight after 15 days in soil degradation analysis. The selected RRF-RRS films (10:0, 9:1, and 0:10) were thermally stable until approximately 150 °C. SEM analyses revealed that flour-based films have less smooth surfaces and that the incorporation of starch improved their homogeneity. The RRF-RRS (9:1) film exhibited an interesting protective effect of sunflower oil and retarded its oxidation process. Therefore, this study suggests that red rice flour and starch are promising raw materials with potential to be used as active food packaging. Biodegradable films based on red rice flour (RRF) and red rice starch (RRS) with glycerol as plasticizer were developed and formulated with different RRF:RRS ratios (10:0, 9:1, 7:3, 5:5, and 0:10, w/w). The mechanical, physicochemical, barrier, optical, antioxidant, and biodegradability properties were evaluated. The morphology, thermal stability, and protective effect of the films against sunflower oil oxidation were investigated only for selected films. The films had interesting results for moisture content, solubility, water holding capacity, water vapor permeability, color, and light transmission. Among the films studied, RRF-RRS (9:1) film showed improved mechanical properties and lower cost compared with rice-starch-based film. The films exhibited great activity in scavenging the DPPH radical (>90%). Regarding biodegradability, all films lost around 60% of weight after 15 days in soil degradation analysis. The selected RRF-RRS films (10:0, 9:1, and 0:10) were thermally stable until approximately 150 °C. SEM analyses revealed that flour-based films have less smooth surfaces and that the incorporation of starch improved their homogeneity. The RRF-RRS (9:1) film exhibited an interesting protective effect of sunflower oil and retarded its oxidation process. Therefore, this study suggests that red rice flour and starch are promising raw materials with potential to be used as active food packaging. Casting Elsevier Packaging Elsevier Antioxidant Elsevier Biopolymers Elsevier Composite films Elsevier Costa, Tania Maria Haas oth Rios, Alessandro de Oliveira oth Flôres, Simone Hickmann oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:65 year:2017 pages:96-106 extent:11 https://doi.org/10.1016/j.foodhyd.2016.11.006 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 33.68 Oberflächen Dünne Schichten Grenzflächen Physik VZ 35.18 Kolloidchemie Grenzflächenchemie VZ 52.78 Oberflächentechnik Wärmebehandlung VZ AR 65 2017 96-106 11 045F 630 |
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10.1016/j.foodhyd.2016.11.006 doi GBVA2017008000005.pica (DE-627)ELV025205684 (ELSEVIER)S0268-005X(16)30746-9 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Vargas, Carolina Galarza verfasserin aut Comparative study on the properties of films based on red rice (Oryza glaberrima) flour and starch 2017transfer abstract 11 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Biodegradable films based on red rice flour (RRF) and red rice starch (RRS) with glycerol as plasticizer were developed and formulated with different RRF:RRS ratios (10:0, 9:1, 7:3, 5:5, and 0:10, w/w). The mechanical, physicochemical, barrier, optical, antioxidant, and biodegradability properties were evaluated. The morphology, thermal stability, and protective effect of the films against sunflower oil oxidation were investigated only for selected films. The films had interesting results for moisture content, solubility, water holding capacity, water vapor permeability, color, and light transmission. Among the films studied, RRF-RRS (9:1) film showed improved mechanical properties and lower cost compared with rice-starch-based film. The films exhibited great activity in scavenging the DPPH radical (>90%). Regarding biodegradability, all films lost around 60% of weight after 15 days in soil degradation analysis. The selected RRF-RRS films (10:0, 9:1, and 0:10) were thermally stable until approximately 150 °C. SEM analyses revealed that flour-based films have less smooth surfaces and that the incorporation of starch improved their homogeneity. The RRF-RRS (9:1) film exhibited an interesting protective effect of sunflower oil and retarded its oxidation process. Therefore, this study suggests that red rice flour and starch are promising raw materials with potential to be used as active food packaging. Biodegradable films based on red rice flour (RRF) and red rice starch (RRS) with glycerol as plasticizer were developed and formulated with different RRF:RRS ratios (10:0, 9:1, 7:3, 5:5, and 0:10, w/w). The mechanical, physicochemical, barrier, optical, antioxidant, and biodegradability properties were evaluated. The morphology, thermal stability, and protective effect of the films against sunflower oil oxidation were investigated only for selected films. The films had interesting results for moisture content, solubility, water holding capacity, water vapor permeability, color, and light transmission. Among the films studied, RRF-RRS (9:1) film showed improved mechanical properties and lower cost compared with rice-starch-based film. The films exhibited great activity in scavenging the DPPH radical (>90%). Regarding biodegradability, all films lost around 60% of weight after 15 days in soil degradation analysis. The selected RRF-RRS films (10:0, 9:1, and 0:10) were thermally stable until approximately 150 °C. SEM analyses revealed that flour-based films have less smooth surfaces and that the incorporation of starch improved their homogeneity. The RRF-RRS (9:1) film exhibited an interesting protective effect of sunflower oil and retarded its oxidation process. Therefore, this study suggests that red rice flour and starch are promising raw materials with potential to be used as active food packaging. Casting Elsevier Packaging Elsevier Antioxidant Elsevier Biopolymers Elsevier Composite films Elsevier Costa, Tania Maria Haas oth Rios, Alessandro de Oliveira oth Flôres, Simone Hickmann oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:65 year:2017 pages:96-106 extent:11 https://doi.org/10.1016/j.foodhyd.2016.11.006 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 33.68 Oberflächen Dünne Schichten Grenzflächen Physik VZ 35.18 Kolloidchemie Grenzflächenchemie VZ 52.78 Oberflächentechnik Wärmebehandlung VZ AR 65 2017 96-106 11 045F 630 |
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10.1016/j.foodhyd.2016.11.006 doi GBVA2017008000005.pica (DE-627)ELV025205684 (ELSEVIER)S0268-005X(16)30746-9 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Vargas, Carolina Galarza verfasserin aut Comparative study on the properties of films based on red rice (Oryza glaberrima) flour and starch 2017transfer abstract 11 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Biodegradable films based on red rice flour (RRF) and red rice starch (RRS) with glycerol as plasticizer were developed and formulated with different RRF:RRS ratios (10:0, 9:1, 7:3, 5:5, and 0:10, w/w). The mechanical, physicochemical, barrier, optical, antioxidant, and biodegradability properties were evaluated. The morphology, thermal stability, and protective effect of the films against sunflower oil oxidation were investigated only for selected films. The films had interesting results for moisture content, solubility, water holding capacity, water vapor permeability, color, and light transmission. Among the films studied, RRF-RRS (9:1) film showed improved mechanical properties and lower cost compared with rice-starch-based film. The films exhibited great activity in scavenging the DPPH radical (>90%). Regarding biodegradability, all films lost around 60% of weight after 15 days in soil degradation analysis. The selected RRF-RRS films (10:0, 9:1, and 0:10) were thermally stable until approximately 150 °C. SEM analyses revealed that flour-based films have less smooth surfaces and that the incorporation of starch improved their homogeneity. The RRF-RRS (9:1) film exhibited an interesting protective effect of sunflower oil and retarded its oxidation process. Therefore, this study suggests that red rice flour and starch are promising raw materials with potential to be used as active food packaging. Biodegradable films based on red rice flour (RRF) and red rice starch (RRS) with glycerol as plasticizer were developed and formulated with different RRF:RRS ratios (10:0, 9:1, 7:3, 5:5, and 0:10, w/w). The mechanical, physicochemical, barrier, optical, antioxidant, and biodegradability properties were evaluated. The morphology, thermal stability, and protective effect of the films against sunflower oil oxidation were investigated only for selected films. The films had interesting results for moisture content, solubility, water holding capacity, water vapor permeability, color, and light transmission. Among the films studied, RRF-RRS (9:1) film showed improved mechanical properties and lower cost compared with rice-starch-based film. The films exhibited great activity in scavenging the DPPH radical (>90%). Regarding biodegradability, all films lost around 60% of weight after 15 days in soil degradation analysis. The selected RRF-RRS films (10:0, 9:1, and 0:10) were thermally stable until approximately 150 °C. SEM analyses revealed that flour-based films have less smooth surfaces and that the incorporation of starch improved their homogeneity. The RRF-RRS (9:1) film exhibited an interesting protective effect of sunflower oil and retarded its oxidation process. Therefore, this study suggests that red rice flour and starch are promising raw materials with potential to be used as active food packaging. Casting Elsevier Packaging Elsevier Antioxidant Elsevier Biopolymers Elsevier Composite films Elsevier Costa, Tania Maria Haas oth Rios, Alessandro de Oliveira oth Flôres, Simone Hickmann oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:65 year:2017 pages:96-106 extent:11 https://doi.org/10.1016/j.foodhyd.2016.11.006 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 33.68 Oberflächen Dünne Schichten Grenzflächen Physik VZ 35.18 Kolloidchemie Grenzflächenchemie VZ 52.78 Oberflächentechnik Wärmebehandlung VZ AR 65 2017 96-106 11 045F 630 |
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10.1016/j.foodhyd.2016.11.006 doi GBVA2017008000005.pica (DE-627)ELV025205684 (ELSEVIER)S0268-005X(16)30746-9 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Vargas, Carolina Galarza verfasserin aut Comparative study on the properties of films based on red rice (Oryza glaberrima) flour and starch 2017transfer abstract 11 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Biodegradable films based on red rice flour (RRF) and red rice starch (RRS) with glycerol as plasticizer were developed and formulated with different RRF:RRS ratios (10:0, 9:1, 7:3, 5:5, and 0:10, w/w). The mechanical, physicochemical, barrier, optical, antioxidant, and biodegradability properties were evaluated. The morphology, thermal stability, and protective effect of the films against sunflower oil oxidation were investigated only for selected films. The films had interesting results for moisture content, solubility, water holding capacity, water vapor permeability, color, and light transmission. Among the films studied, RRF-RRS (9:1) film showed improved mechanical properties and lower cost compared with rice-starch-based film. The films exhibited great activity in scavenging the DPPH radical (>90%). Regarding biodegradability, all films lost around 60% of weight after 15 days in soil degradation analysis. The selected RRF-RRS films (10:0, 9:1, and 0:10) were thermally stable until approximately 150 °C. SEM analyses revealed that flour-based films have less smooth surfaces and that the incorporation of starch improved their homogeneity. The RRF-RRS (9:1) film exhibited an interesting protective effect of sunflower oil and retarded its oxidation process. Therefore, this study suggests that red rice flour and starch are promising raw materials with potential to be used as active food packaging. Biodegradable films based on red rice flour (RRF) and red rice starch (RRS) with glycerol as plasticizer were developed and formulated with different RRF:RRS ratios (10:0, 9:1, 7:3, 5:5, and 0:10, w/w). The mechanical, physicochemical, barrier, optical, antioxidant, and biodegradability properties were evaluated. The morphology, thermal stability, and protective effect of the films against sunflower oil oxidation were investigated only for selected films. The films had interesting results for moisture content, solubility, water holding capacity, water vapor permeability, color, and light transmission. Among the films studied, RRF-RRS (9:1) film showed improved mechanical properties and lower cost compared with rice-starch-based film. The films exhibited great activity in scavenging the DPPH radical (>90%). Regarding biodegradability, all films lost around 60% of weight after 15 days in soil degradation analysis. The selected RRF-RRS films (10:0, 9:1, and 0:10) were thermally stable until approximately 150 °C. SEM analyses revealed that flour-based films have less smooth surfaces and that the incorporation of starch improved their homogeneity. The RRF-RRS (9:1) film exhibited an interesting protective effect of sunflower oil and retarded its oxidation process. Therefore, this study suggests that red rice flour and starch are promising raw materials with potential to be used as active food packaging. Casting Elsevier Packaging Elsevier Antioxidant Elsevier Biopolymers Elsevier Composite films Elsevier Costa, Tania Maria Haas oth Rios, Alessandro de Oliveira oth Flôres, Simone Hickmann oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:65 year:2017 pages:96-106 extent:11 https://doi.org/10.1016/j.foodhyd.2016.11.006 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 33.68 Oberflächen Dünne Schichten Grenzflächen Physik VZ 35.18 Kolloidchemie Grenzflächenchemie VZ 52.78 Oberflächentechnik Wärmebehandlung VZ AR 65 2017 96-106 11 045F 630 |
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Comparative study on the properties of films based on red rice (Oryza glaberrima) flour and starch |
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Biodegradable films based on red rice flour (RRF) and red rice starch (RRS) with glycerol as plasticizer were developed and formulated with different RRF:RRS ratios (10:0, 9:1, 7:3, 5:5, and 0:10, w/w). The mechanical, physicochemical, barrier, optical, antioxidant, and biodegradability properties were evaluated. The morphology, thermal stability, and protective effect of the films against sunflower oil oxidation were investigated only for selected films. The films had interesting results for moisture content, solubility, water holding capacity, water vapor permeability, color, and light transmission. Among the films studied, RRF-RRS (9:1) film showed improved mechanical properties and lower cost compared with rice-starch-based film. The films exhibited great activity in scavenging the DPPH radical (>90%). Regarding biodegradability, all films lost around 60% of weight after 15 days in soil degradation analysis. The selected RRF-RRS films (10:0, 9:1, and 0:10) were thermally stable until approximately 150 °C. SEM analyses revealed that flour-based films have less smooth surfaces and that the incorporation of starch improved their homogeneity. The RRF-RRS (9:1) film exhibited an interesting protective effect of sunflower oil and retarded its oxidation process. Therefore, this study suggests that red rice flour and starch are promising raw materials with potential to be used as active food packaging. |
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Biodegradable films based on red rice flour (RRF) and red rice starch (RRS) with glycerol as plasticizer were developed and formulated with different RRF:RRS ratios (10:0, 9:1, 7:3, 5:5, and 0:10, w/w). The mechanical, physicochemical, barrier, optical, antioxidant, and biodegradability properties were evaluated. The morphology, thermal stability, and protective effect of the films against sunflower oil oxidation were investigated only for selected films. The films had interesting results for moisture content, solubility, water holding capacity, water vapor permeability, color, and light transmission. Among the films studied, RRF-RRS (9:1) film showed improved mechanical properties and lower cost compared with rice-starch-based film. The films exhibited great activity in scavenging the DPPH radical (>90%). Regarding biodegradability, all films lost around 60% of weight after 15 days in soil degradation analysis. The selected RRF-RRS films (10:0, 9:1, and 0:10) were thermally stable until approximately 150 °C. SEM analyses revealed that flour-based films have less smooth surfaces and that the incorporation of starch improved their homogeneity. The RRF-RRS (9:1) film exhibited an interesting protective effect of sunflower oil and retarded its oxidation process. Therefore, this study suggests that red rice flour and starch are promising raw materials with potential to be used as active food packaging. |
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Biodegradable films based on red rice flour (RRF) and red rice starch (RRS) with glycerol as plasticizer were developed and formulated with different RRF:RRS ratios (10:0, 9:1, 7:3, 5:5, and 0:10, w/w). The mechanical, physicochemical, barrier, optical, antioxidant, and biodegradability properties were evaluated. The morphology, thermal stability, and protective effect of the films against sunflower oil oxidation were investigated only for selected films. The films had interesting results for moisture content, solubility, water holding capacity, water vapor permeability, color, and light transmission. Among the films studied, RRF-RRS (9:1) film showed improved mechanical properties and lower cost compared with rice-starch-based film. The films exhibited great activity in scavenging the DPPH radical (>90%). Regarding biodegradability, all films lost around 60% of weight after 15 days in soil degradation analysis. The selected RRF-RRS films (10:0, 9:1, and 0:10) were thermally stable until approximately 150 °C. SEM analyses revealed that flour-based films have less smooth surfaces and that the incorporation of starch improved their homogeneity. The RRF-RRS (9:1) film exhibited an interesting protective effect of sunflower oil and retarded its oxidation process. Therefore, this study suggests that red rice flour and starch are promising raw materials with potential to be used as active food packaging. |
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The RRF-RRS (9:1) film exhibited an interesting protective effect of sunflower oil and retarded its oxidation process. Therefore, this study suggests that red rice flour and starch are promising raw materials with potential to be used as active food packaging.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Biodegradable films based on red rice flour (RRF) and red rice starch (RRS) with glycerol as plasticizer were developed and formulated with different RRF:RRS ratios (10:0, 9:1, 7:3, 5:5, and 0:10, w/w). The mechanical, physicochemical, barrier, optical, antioxidant, and biodegradability properties were evaluated. The morphology, thermal stability, and protective effect of the films against sunflower oil oxidation were investigated only for selected films. The films had interesting results for moisture content, solubility, water holding capacity, water vapor permeability, color, and light transmission. Among the films studied, RRF-RRS (9:1) film showed improved mechanical properties and lower cost compared with rice-starch-based film. The films exhibited great activity in scavenging the DPPH radical (>90%). Regarding biodegradability, all films lost around 60% of weight after 15 days in soil degradation analysis. The selected RRF-RRS films (10:0, 9:1, and 0:10) were thermally stable until approximately 150 °C. SEM analyses revealed that flour-based films have less smooth surfaces and that the incorporation of starch improved their homogeneity. The RRF-RRS (9:1) film exhibited an interesting protective effect of sunflower oil and retarded its oxidation process. Therefore, this study suggests that red rice flour and starch are promising raw materials with potential to be used as active food packaging.</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Casting</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Packaging</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Antioxidant</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Biopolymers</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Composite films</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Costa, Tania Maria Haas</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Rios, Alessandro de Oliveira</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Flôres, Simone Hickmann</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="n">Elsevier</subfield><subfield code="a">Jiang, Tao ELSEVIER</subfield><subfield code="t">Constructing heterogeneous conductive network with core-shell AgFe</subfield><subfield code="d">2022</subfield><subfield code="g">Amsterdam</subfield><subfield code="w">(DE-627)ELV008810036</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:65</subfield><subfield code="g">year:2017</subfield><subfield code="g">pages:96-106</subfield><subfield code="g">extent:11</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1016/j.foodhyd.2016.11.006</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ELV</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">33.68</subfield><subfield code="j">Oberflächen</subfield><subfield code="j">Dünne Schichten</subfield><subfield code="j">Grenzflächen</subfield><subfield code="x">Physik</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">35.18</subfield><subfield code="j">Kolloidchemie</subfield><subfield code="j">Grenzflächenchemie</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">52.78</subfield><subfield code="j">Oberflächentechnik</subfield><subfield code="j">Wärmebehandlung</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">65</subfield><subfield code="j">2017</subfield><subfield code="h">96-106</subfield><subfield code="g">11</subfield></datafield><datafield tag="953" ind1=" " ind2=" "><subfield code="2">045F</subfield><subfield code="a">630</subfield></datafield></record></collection>
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