Optimizing the Functional Properties of Starch-Based Biodegradable Films
A definitive screening design was used in order to evaluate the effects of starch, glycerol and montmorillonite (MMT) concentrations, as well as the drying temperature, drying tray type and starch species, on packaging film’s functional properties. Optimization showed that in order to obtain films w...
| Main Authors: | , , , , , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/14/2812 |
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| author | Theofilos Frangopoulos Anna Marinopoulou Athanasios Goulas Eleni Likotrafiti Jonathan Rhoades Dimitrios Petridis Eirini Kannidou Alexios Stamelos Maria Theodoridou Athanasia Arampatzidou Alexandra Tosounidou Lazaros Tsekmes Konstantinos Tsichlakis Giorgos Gkikas Eleftherios Tourasanidis Vassilis Karageorgiou |
| author_facet | Theofilos Frangopoulos Anna Marinopoulou Athanasios Goulas Eleni Likotrafiti Jonathan Rhoades Dimitrios Petridis Eirini Kannidou Alexios Stamelos Maria Theodoridou Athanasia Arampatzidou Alexandra Tosounidou Lazaros Tsekmes Konstantinos Tsichlakis Giorgos Gkikas Eleftherios Tourasanidis Vassilis Karageorgiou |
| author_sort | Theofilos Frangopoulos |
| collection | DOAJ |
| description | A definitive screening design was used in order to evaluate the effects of starch, glycerol and montmorillonite (MMT) concentrations, as well as the drying temperature, drying tray type and starch species, on packaging film’s functional properties. Optimization showed that in order to obtain films with the minimum possible thickness, the maximum elongation at break, the maximum tensile strength, as well as reduced water vapor permeability and low opacity, a combination of factors should be used as follows: 5.5% wt starch concentration, 30% wt glycerol concentration on a dry starch basis, 10.5% wt MMT concentration on a dry starch basis, 45 °C drying temperature, chickpea as the starch species and plexiglass as the drying tray type. Based on these results, starch films were prepared, and fresh minced meat was stored in them for 3 days. It was shown that the incorporation of MMT at 10.5% wt on a dry starch basis in the packaging films led to a decreased mesophilic and psychrotrophic bacteria growth factor compared to commercial packaging. When assessed for their biodegradability, the starch films disintegrated after 10 days of thermophilic incubation under simulated composting conditions. Finally, to prove their handling capability during industrial production, the starch films were rewound in a paper cylinder using an industrial-scale rewinding machine. |
| first_indexed | 2024-03-11T01:04:30Z |
| format | Article |
| id | doaj.art-544d79688a5b4b61b82011da220669d1 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T01:04:30Z |
| publishDate | 2023-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-544d79688a5b4b61b82011da220669d12023-11-18T19:21:52ZengMDPI AGFoods2304-81582023-07-011214281210.3390/foods12142812Optimizing the Functional Properties of Starch-Based Biodegradable FilmsTheofilos Frangopoulos0Anna Marinopoulou1Athanasios Goulas2Eleni Likotrafiti3Jonathan Rhoades4Dimitrios Petridis5Eirini Kannidou6Alexios Stamelos7Maria Theodoridou8Athanasia Arampatzidou9Alexandra Tosounidou10Lazaros Tsekmes11Konstantinos Tsichlakis12Giorgos Gkikas13Eleftherios Tourasanidis14Vassilis Karageorgiou15Department of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, GreeceDepartment of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, GreeceDepartment of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, GreeceDepartment of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, GreeceDepartment of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, GreeceDepartment of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, GreeceDepartment of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, GreeceDepartment of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, GreeceDepartment of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, GreeceDepartment of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, GreeceDepartment of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, GreeceDepartment of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, GreeceDepartment of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, GreeceA. Hatzopoulos SA, Stadiou 21, Kalohori, 57009 Thessaloniki, GreeceA. Hatzopoulos SA, Stadiou 21, Kalohori, 57009 Thessaloniki, GreeceDepartment of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, GreeceA definitive screening design was used in order to evaluate the effects of starch, glycerol and montmorillonite (MMT) concentrations, as well as the drying temperature, drying tray type and starch species, on packaging film’s functional properties. Optimization showed that in order to obtain films with the minimum possible thickness, the maximum elongation at break, the maximum tensile strength, as well as reduced water vapor permeability and low opacity, a combination of factors should be used as follows: 5.5% wt starch concentration, 30% wt glycerol concentration on a dry starch basis, 10.5% wt MMT concentration on a dry starch basis, 45 °C drying temperature, chickpea as the starch species and plexiglass as the drying tray type. Based on these results, starch films were prepared, and fresh minced meat was stored in them for 3 days. It was shown that the incorporation of MMT at 10.5% wt on a dry starch basis in the packaging films led to a decreased mesophilic and psychrotrophic bacteria growth factor compared to commercial packaging. When assessed for their biodegradability, the starch films disintegrated after 10 days of thermophilic incubation under simulated composting conditions. Finally, to prove their handling capability during industrial production, the starch films were rewound in a paper cylinder using an industrial-scale rewinding machine.https://www.mdpi.com/2304-8158/12/14/2812starchmontmorillonitepackaging filmsdefinitive screening designoptimizationantimicrobial ability |
| spellingShingle | Theofilos Frangopoulos Anna Marinopoulou Athanasios Goulas Eleni Likotrafiti Jonathan Rhoades Dimitrios Petridis Eirini Kannidou Alexios Stamelos Maria Theodoridou Athanasia Arampatzidou Alexandra Tosounidou Lazaros Tsekmes Konstantinos Tsichlakis Giorgos Gkikas Eleftherios Tourasanidis Vassilis Karageorgiou Optimizing the Functional Properties of Starch-Based Biodegradable Films Foods starch montmorillonite packaging films definitive screening design optimization antimicrobial ability |
| title | Optimizing the Functional Properties of Starch-Based Biodegradable Films |
| title_full | Optimizing the Functional Properties of Starch-Based Biodegradable Films |
| title_fullStr | Optimizing the Functional Properties of Starch-Based Biodegradable Films |
| title_full_unstemmed | Optimizing the Functional Properties of Starch-Based Biodegradable Films |
| title_short | Optimizing the Functional Properties of Starch-Based Biodegradable Films |
| title_sort | optimizing the functional properties of starch based biodegradable films |
| topic | starch montmorillonite packaging films definitive screening design optimization antimicrobial ability |
| url | https://www.mdpi.com/2304-8158/12/14/2812 |
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