Some Characteristics of Biodegradable Film Substituted by Yam (Dioscorea alata) Starch from Thailand
Yam starch obtained from the water yam (munlued)
by the wet milling process was studied for some physicochemical
properties. Yam starch film was prepared by casting using glycerol as
a plasticizer. The effect of different glycerol (1.30, 1.65 and
2.00g/100g of filmogenic solution) and starch concentrations (3.30,
3.65 and 4.00g /100g of filmogenic solution) were evaluated on some
characteristics of the film. The temperature for obtaining the
gelatinized starch solution was 70-80°C and then dried at 45°C for 4
hours. The resulting starch from munlued granular morphology was
triangular and the average size of the granule was 26.68 μm. The
amylose content by colorimetric method was 26 % and the gelatinize
temperature was 70-80°C. The appearance of the film was smooth,
transparent, and glossy with average moisture content of 25.96% and
thickness of 0.01mm. Puncture deformation and flexibility increased
with glycerol content. The starch and glycerol concentration were a
significant factor of the yam starch film characteristics. Yam starch
film can be described as a biofilm providing many applications and
developments with the advantage of biodegradability.
[1] OroseRugchati and Kanita Thanacharoenchanaphas. "Comparison in Some Characteristic of Yam Tubers Starch ( Dioscoreaceae spp. ) from Thailand," International Journal of Environmental and Rural Development volume 1(2) , 2010, pp.102-106.
[2] Al-Hassan, A.A. and M.H. Norziah, "Starch-gelatin edible films: Water vapor permeability and mechanical properties as affected by plasticizers," Food Hydrocolloids, 2012.26(1): p. 108-117
[3] Alves, V.D., et al., "Effect of glycerol and amylose enrichment on cassava starch film properties," Journal of Food Engineering, 2007. 78(3): p. 941-946.
[4] Bertuzzi, M.A., et al., "Water vapor permeability of edible starch based films," Journal of Food Engineering, 2007. 80(3): p. 972-978..
[5] Brandelero, R.P.H., F. Yamashita, and M.V.E. Grossmann, "The effect of surfactant Tween 80 on the hydrophilicity, water vapor permeation, and the mechanical properties of cassava starch and poly (butylene adipate-co-terephthalate) (PBAT) blend films," Carbohydrate Polymers, 2010. 82(4): p.1102-1109.
[6] Carvalho, A.J.F., Chapter 15 " Starch: Major Sources, Properties and Applications as Thermoplastic Materials, in Monomers, Polymers and Composites from Renewable Resources," B. Mohamed Naceur and G. Alessandro, Editors. 2008, Elsevier: Amsterdam. p. 321-342.
[7] Carvalho, A.J.F., 7"Starch: Major Sources, Properties and Applications as Thermoplastic Materials, in Handbook of Biopolymers and Biodegradable Plastics," 2013. William Andrew Publishing: Boston. p. 129-152.
[8] Falguera, V., et al., "Edible films and coatings: Structures, active functions and trends in their use," Trends in Food Science & Technology, 2011. 22(6): p. 292-303.
[9] Liu, H., et al., "Thermal processing of starch-based polymers," Progress in Polymer Science, 2009. 34(12): p. 1348-1368.
[10] Mali, S., et al., "Microstructural characterization of yam starch films," Carbohydrate Polymers, 2002. 50(4): p. 379-386.
[11] Mali, S., et al., "Effects of controlled storage on thermal, mechanical and barrier properties of plasticized films from different starch sources," Journal of Food Engineering, 2006. 75(4): p. 453-460.
[12] Mali, S., et al., "Mechanical and thermal properties of yam starch films." Food Hydrocolloids, 2005. 19(1): p. 157-164.
[13] Gebre-Mariam T. et al., "Some Physico-Chemical Properties of Dioscorea Starch from Ethiopia," Starch/starke, 1998. 50 (6) :p241-246.
[14] Hoover, R.," Composition, Molecular Structure, and Physiochemical Properties of Tuber and Starches : Review," Carbohydrate Polymers, 2001.45: p 253-267.
[15] Association of Official Analytical Chemists (AOAC). Official Method of Analysis .The Association of Official Agricultural Chemists, Virginia, 1990. Vol.2. 15th ed., 163 p.
[16] Knutson, C.A., "A simplified colorimetric procedure for determination of amylose in maize starches," Cereal. Chem, 1986. 63(2) : p 89-92
[1] OroseRugchati and Kanita Thanacharoenchanaphas. "Comparison in Some Characteristic of Yam Tubers Starch ( Dioscoreaceae spp. ) from Thailand," International Journal of Environmental and Rural Development volume 1(2) , 2010, pp.102-106.
[2] Al-Hassan, A.A. and M.H. Norziah, "Starch-gelatin edible films: Water vapor permeability and mechanical properties as affected by plasticizers," Food Hydrocolloids, 2012.26(1): p. 108-117
[3] Alves, V.D., et al., "Effect of glycerol and amylose enrichment on cassava starch film properties," Journal of Food Engineering, 2007. 78(3): p. 941-946.
[4] Bertuzzi, M.A., et al., "Water vapor permeability of edible starch based films," Journal of Food Engineering, 2007. 80(3): p. 972-978..
[5] Brandelero, R.P.H., F. Yamashita, and M.V.E. Grossmann, "The effect of surfactant Tween 80 on the hydrophilicity, water vapor permeation, and the mechanical properties of cassava starch and poly (butylene adipate-co-terephthalate) (PBAT) blend films," Carbohydrate Polymers, 2010. 82(4): p.1102-1109.
[6] Carvalho, A.J.F., Chapter 15 " Starch: Major Sources, Properties and Applications as Thermoplastic Materials, in Monomers, Polymers and Composites from Renewable Resources," B. Mohamed Naceur and G. Alessandro, Editors. 2008, Elsevier: Amsterdam. p. 321-342.
[7] Carvalho, A.J.F., 7"Starch: Major Sources, Properties and Applications as Thermoplastic Materials, in Handbook of Biopolymers and Biodegradable Plastics," 2013. William Andrew Publishing: Boston. p. 129-152.
[8] Falguera, V., et al., "Edible films and coatings: Structures, active functions and trends in their use," Trends in Food Science & Technology, 2011. 22(6): p. 292-303.
[9] Liu, H., et al., "Thermal processing of starch-based polymers," Progress in Polymer Science, 2009. 34(12): p. 1348-1368.
[10] Mali, S., et al., "Microstructural characterization of yam starch films," Carbohydrate Polymers, 2002. 50(4): p. 379-386.
[11] Mali, S., et al., "Effects of controlled storage on thermal, mechanical and barrier properties of plasticized films from different starch sources," Journal of Food Engineering, 2006. 75(4): p. 453-460.
[12] Mali, S., et al., "Mechanical and thermal properties of yam starch films." Food Hydrocolloids, 2005. 19(1): p. 157-164.
[13] Gebre-Mariam T. et al., "Some Physico-Chemical Properties of Dioscorea Starch from Ethiopia," Starch/starke, 1998. 50 (6) :p241-246.
[14] Hoover, R.," Composition, Molecular Structure, and Physiochemical Properties of Tuber and Starches : Review," Carbohydrate Polymers, 2001.45: p 253-267.
[15] Association of Official Analytical Chemists (AOAC). Official Method of Analysis .The Association of Official Agricultural Chemists, Virginia, 1990. Vol.2. 15th ed., 163 p.
[16] Knutson, C.A., "A simplified colorimetric procedure for determination of amylose in maize starches," Cereal. Chem, 1986. 63(2) : p 89-92
@article{"International Journal of Biological, Life and Agricultural Sciences:53183", author = "Orose Rugchati and Khumthong Mahawongwiriya and Kanita Thanacharoenchanaphas", title = "Some Characteristics of Biodegradable Film Substituted by Yam (Dioscorea alata) Starch from Thailand", abstract = "Yam starch obtained from the water yam (munlued)
by the wet milling process was studied for some physicochemical
properties. Yam starch film was prepared by casting using glycerol as
a plasticizer. The effect of different glycerol (1.30, 1.65 and
2.00g/100g of filmogenic solution) and starch concentrations (3.30,
3.65 and 4.00g /100g of filmogenic solution) were evaluated on some
characteristics of the film. The temperature for obtaining the
gelatinized starch solution was 70-80°C and then dried at 45°C for 4
hours. The resulting starch from munlued granular morphology was
triangular and the average size of the granule was 26.68 μm. The
amylose content by colorimetric method was 26 % and the gelatinize
temperature was 70-80°C. The appearance of the film was smooth,
transparent, and glossy with average moisture content of 25.96% and
thickness of 0.01mm. Puncture deformation and flexibility increased
with glycerol content. The starch and glycerol concentration were a
significant factor of the yam starch film characteristics. Yam starch
film can be described as a biofilm providing many applications and
developments with the advantage of biodegradability.
", keywords = "Characteristics of Biodegradable film, yam starch,
Dioscoreaalata, substitute, Thailand.", volume = "7", number = "9", pages = "852-4", }
