Relevance of genipin networking on rheological, physical, and mechanical properties of starch-based formulations

authors	Goncalves, I; Hernandez, D; Cruz, C; Lopes, J; Barra, A; Nunes, C; da Silva, JAL; Ferreira, P; Coimbra, MA
nationality	International
journal	CARBOHYDRATE POLYMERS
author keywords	Food byproducts; Polysaccharide-based films; Crosslinking; Hydrophobicity; Stretchability
keywords	RING-OPENING POLYMERIZATION; POTATO-TUBER; CHITOSAN; FILMS
abstract	The small amount of proteins in starch-rich food industry byproducts can be an advantage to crosslink with genipin and tailor the performance of biobased films. In this work, genipin was combined with nonpurified starch recovered from industrial potato washing slurries and used for films production. Starch recovered from potato washing slurries contained 0.75% protein, 2 times higher than starch directly obtained from potato and 6 times higher than the commercial one. Starch protein-genipin networks were formed with 0.05% and 0.10% genipin, gelatinized at 75 degrees C and 95 degrees C in presence of 30% glycerol. Bluish colored films were obtained in all conditions, with the higher surface roughness (Ra, 1.22 mu m), stretchability (elongation, 31%), and hydrophobicity (water contact angle, 127 degrees) for 0.10% genipin and starch gelatinized at 75 degrees C. Therefore, starch-rich byproducts, when combined with genipin, are promising for surpassing the starch-based films hydrophilicity and mechanical fragilities while providing light barrier properties.
publisher	ELSEVIER SCI LTD
issn	0144-8617
isbn	1879-1344
year published	2021
volume	254
digital object identifier (doi)	10.1016/j.carbpol.2020.117236
web of science category	7
subject category	Chemistry, Applied; Chemistry, Organic; Polymer Science
unique article identifier	WOS:000604615500001