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

Idalina Gonçalves, Diana Hernández, Cátia Cruz, Joana Lopes, Ana Barra, Cláudia Nunes, José A Lopes da Silva, Paula Ferreira, Manuel A Coimbra

Carbohydrate polymers 2021 Feb 15

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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 non- purified 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 °C and 95 °C in presence of 30% glycerol. Bluish colored films were obtained in all conditions, with the higher surface roughness (Ra, 1.22 μm), stretchability (elongation, 31%), and hydrophobicity (water contact angle, 127°) for 0.10% genipin and starch gelatinized at 75 °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. Copyright © 2020 Elsevier Ltd. All rights reserved.

Citation

Idalina Gonçalves, Diana Hernández, Cátia Cruz, Joana Lopes, Ana Barra, Cláudia Nunes, José A Lopes da Silva, Paula Ferreira, Manuel A Coimbra. Relevance of genipin networking on rheological, physical, and mechanical properties of starch-based formulations. Carbohydrate polymers. 2021 Feb 15;254:117236