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In this study, we compared the physico–chemical properties of starches extracted from eight rice varieties and attempted to predict their promising effects on the physical (thickness and solubility), mechanical (tensile strength and elongation break), barrier (water vapor permeability), and optical properties (color and transparency) of rice starch‐ι‐carrageenan films. The results showed that starch amylose content and amylose–amylopectin associations during retrogradation play a significant role in determining various properties of the films. The film containing starch from “Reiziq” variety showed minimum thickness (0.08 mm), water vapor permeability (WVP) (2.7 gs −1 m −1 Pa −1), solubility (43.12%) opacity (0.44%), and better mechanical properties, demonstrating the importance of selection of the source of the starch. The results also indicated that rice starch had compatibility with ι‐carrageenan, and the blend of these two polysaccharides can be potentially used for coating fruit and vegetables. 1 Introduction There is an increasing interest in the bio‐based packaging material such as biodegradable edible films. These materials can be consumed along with the food, providing additional nutrients, enhancing sensory properties, and reducing the problems of rising synthetic waste. A variety of polymers from renewable resources‐ polysaccharides, proteins, lipids, raisins, have been investigated toward the development of biodegradable packaging material. Namashivaya namasivaya om namah shivaya telugu song free download. Polysaccharides appear as a material for bio packaging due to their good permeability and mechanical properties. From the widely tested list of polysaccharides, starch is one of the most promising materials for manufacturing biodegradable plastics. This polymer is renewable, readily available, inexpensive, and able to form a continuous polymer matrix. Starches from different sources have thus been investigated for their applications in the food industry. Among all the starches, rice starch has gained the reputation as an important raw material for numerous food and non‐food applications due to its, non‐allergic, ease of digestibility, white color, small granule (3–10 μm), and a wide range of amylose/amylopectin ratio. Functional properties of starches are more dependent on their botanical sources, growing conditions, and environmental factors. Moreover, varying granular structure due to morphological differences affects the thermal profile of rice starches isolated from different sources and hence the physical, mechanical, and barrier properties of starch films. In comparison to synthetic plastic, starch films present poor physical and mechanical properties, due to their hydrophilic nature and retrogradation mechanism which affect the film permeability (moisture) and offer inferior mechanical properties. One approach to further improve these limitations has been the preparation of composite films by utilizing the intrinsic properties of the individual biopolymers. Starches from different sources have been studied either alone or in combination with other polymers and plasticizers, - to improve the properties of films. Biopolymers such as chitosan, cellulose, and cellulose derivatives have been studied as compatible components with starch composite films. However, the use of high molecular weight polysaccharides such as carrageenan can be of great interest to improve the quality attributes of starch films. The ι‐carrageenan is a naturally occurring anionic seaweed used in dairy industries and known for its compatibility with biopolymers like starch. Moreover, final properties of starch films can be modified with the addition of co‐biopolymers, plasticizers and hydrophobic agents. Glycerol has been known as a compatible plasticizer with starch‐based coating materials to improve the flexibility of the polymer, however, use of hydrophobic compounds ( e.g., fatty acids) as a plasticizing agent can be a prospective solution to improve the moisture barrier properties of starch‐based films. Stearic acid, palmitic acid, and vegetable oils are mostly used lipids in the coatings for minimally processed products. Starch amylose/amylopectin ratio, morphological attributes along with other biopolymers and plasticizers collectively affect the physical, barrier, and mechanical properties of films. Therefore there is a need to investigate the starches differing in their attributes for their bio‐degradable packaging properties. Hence, the present study was undertaken to investigate and compare the physico–chemical properties of starches extracted from eight different rice varieties and to predict their promising effects on the physical, mechanical, and barrier properties of rice starch‐ι‐carrageenan films composed therefrom with added hydrophobic (stearic acid) plasticizer. 2.1 Materials Rice grains from eight different varieties (Langi, Reiziq, Opus, Basmati, Kyeema, Sherpa, Black Rice, and Doongara) were collected from a commercial company (Sun rice Ltd., Leeton, New South Wales, Australia). The ι‐carrageenan ( Chondrus crispus) was purchased from Melbourne Food ingredient depot, Victoria, Australia. |
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