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Filmy i powłoki skrobiowe do żywności

Basiak E., Galus S., Lenart A.

Przemysł Spożywczy

2012

T. 66, nr 5

28-30

W związku z rosnącą liczbą ludności i zmniejszającymi się zasobami naturalnymi na świecie jednym z rozwiązań w opakowalnictwie żywności są jadalne i biodegradowalne filmy oraz powłoki wykonane ze skrobi. Dzięki dużej dostępności, relatywnie niskiej cenie, skrobia zajmuje jedną z głównych pozycji w wytwarzaniu opakowań biodegradowalnych do żywności. Ma ona atrakcyjne właściwości sensoryczne (brak smaku, zapachu), bardzo dobre właściwości fizyczne, tj. barierowość (niska przepuszczalność gazów, a po dodaniu składników hydrofobowych także i wody), optyczne (przezroczystość lub możliwość nadawania pożądanej barwy) i reologiczne. Filmy i powłoki skrobiowe są najczęściej wytwarzane techniką wylewania. Biopolimery skrobiowe mogą być stosowane praktycznie bez żadnych ograniczeń, a zainteresowanie nimi na rynkach światowych z roku na rok jest coraz większa. W artykule scharakteryzowano surowce skrobiowe, tworzenie jadalnych filmów i powłok oraz ich zastosowanie w przemyśle spożywczym.

Nowadays, when the number of people is increasing and natural resources are decreasing, edible and/ or biodegradable films and coatings from starch have become one of the solutions in food packaging. Starch occupies a leading position in production of coatings and films because it has unique properties such as global availability, attractive price, biodegradability. Also, it has attractive sensory properties (tasteless, odorless), very good physical properties such as barrier properties (impermeable for gas, and after addition of hydrophobic component it is also a barrier to water), optical (translucent or possibility to be dyed) and rheological (consistency, viscosity). Films and coatings of starch are usually made by casting. Starch polymers could be used without any restriction and interest in this subject on global market every year has increased. In this article, starch raw materials, formation of edible films or coatings and their application in the food industry have been characterized.

Preliminary studies of the influence of starch irradiation on physicochemical properties of films prepared using starch and starch-surfactant systems

Cieśla K. A., Nowicki A., Buczkowski M. J.

Nukleonika

2010

Vol. 55, No. 2

233-242

The influence was studied of potato and wheat starch irradiation on physicochemical properties of films, prepared using either starch alone or a composition of potato starch with three surfactants: sodium laurate, sodium palmitate and cetyl-trimethyl-ammonium bromide (CTAB). The surfactants were introduced at a level of 0.038 division sign 0.075 g per 1 g of starch. This corresponds to 0.136–0.222 mmol/g, depending on the surfactant type and its amount used. Irradiations were carried out using 60Co radiation with doses of 5, 10, 20 and 30 kGy. Films were prepared with addition of glycerol (0, 20 or 30% in terms of starch mass) by means of casting from the gelatinized starch or starch-surfactant solutions. With the purpose to characterize the films, mechanical tests (using an Instron instrument) and the wetting angle measurements were performed. The effect was determined of the storage and conditioning in an atmosphere characterized by the various moisture content on the properties of films with various compositions. The results show the radiation-induced improvement of hydrophobic properties of the films prepared using potato and wheat starch, and the selected potato starch-surfactant compositions. Improvement of strength and flexibility was obtained in the case of potato starch films, while in the case of wheat starch films the increase of strength was accompanied by a decrease in flexibility. Improvement of the functional properties of potato starch films corresponds to the improvement of their structural properties, found by scanning electron microscopy (SEM). The possibilities of modification of the films properties by modification of composition and radiation treatment were discussed.