Expanded foams from potato starch reinforced by malt pomace

Authors

DOI:

https://doi.org/10.33448/rsd-v9i9.7630

Keywords:

Biodegradable packaging; backed foam; brewing residue; Solanum tuberosum L.

Abstract

The objective was to develop and characterize expanded foam based on potato starch reinforced with malt pomace. Foams were designed by thermal expansion in closed mold, using a factorial design 22, evaluating the effect of glycerol and malt pomace content on moisture, water activity, thickness, density, water absorption capacity (WAC) and tensile strength. The addition of malt pomace resulted in foams with less thickness and consequently higher densities. Only the CAA response had significant difference, observing the higher glycerol contents the higher CAA contents. The presence of malt pomace did not improve the resistance of the foams. The test comprising of 30% (w/w) of pomace and 2.5% (w/w) of glycerol was more favorable to be applied as food packaging as it presented low moisture (9.42%), thickness of 3.65 mm, low density (0.33 g cm-3) and water activity (0.477), these parameters being desirable for the proper preservation of packaging and food.

References

Braun, H., Paulo Cezar, R. F., Fernando L. F., Camilo B., & Cecon, P R.. 2010. “Carboidratos e Matéria Seca de Tubérculos de Cultivares de Batata Influenciados Por Doses de Nitrogênio.” Ciência e Agrotecnologia Agrotec 34(2),285–93.

Castiglioni, A., L. Castellani, G. Cuder, & Comba, S. 2017. “Relevant Materials Parameters in Cushioning for EPS Foams.” Colloids and Surfaces A: Physicochemical and Engineering Aspects 534, 71–77.

Chandi, G. K., & Sogi. D. S. 2007. “Functional Properties of Rice Bran Protein Concentrates.” Journal of Food Engineering 79(2), 592–97.

Chen, P., Long, Y., George, P., Simon, X. L., Katherine, D., & Ling C. 2011. “Internal Structures and Phase-Transitions of Starch Granules during Gelatinization.” Carbohydrate Polymers 83(4),1975–83.

Cruz-tirado, J. P., R. Vejarano, Arnold Cabanillas, Julio Nun, Hubert Arteaga, and Delia R. Tapia-bla. 2019. “Pineapple Shell Fiber as Reinforcement in Cassava Starch Foam Trays.” Polymers and Polymer Composites 27(8), 496–506.

Elisa, A. S., Vercelheze, A., & Ine, M. 2013. “Physical Properties , Photo- and Bio-Degradation of Baked Foams Based on Cassava Starch , Sugarcane Bagasse Fibers and Montmorillonite.” 266–74.

Engel, J. B., Ambrosi, A., & Tessaro, I. C. 2019. “Development of Biodegradable Starch-Based Foams Incorporated with Grape Stalks for Food Packaging.” Carbohydrate Polymers 225(May),115234.

Espina, M., Cruz-Tirado, J. P. P. & Siche, R. 2016. “Propiedades Mecánicas de Bandejas Elaboradas Con Almidón de Especies Vegetales Nativas y Fibras de Residuos Agroindustriales.” Scientia Agropecuaria 7(2), 133–43.

Ferreira, D. C. M., Molina, G., & Pelissari, F. M. 2020. “Biodegradable Trays Based on Cassava Starch Blended with Agroindustrial Residues.” Composites Part B: Engineering 183,107682.

Kaewtatip, K., et al. 2018. “The Effects of Egg Shell and Shrimp Shell on the Properties of Baked Starch Foam.” Powder Technology 335, 354–59.

Kaewtatip, K., et al. 2014. “Effects of Starch Types on the Properties of Baked Starch Foams.” Journal of Thermal Analysis and Calorimetry 115(1), 833–40.

Machado, C. M., et al. 2017. “Sesame Cake Incorporation on Cassava Starch Foams for Packaging Use.” Industrial Crops & Products 102,115–21.

Martinez, C. Y., & Cuevas, F. 1989. “Evaluacion de La Calidad Culinaria y Molinera Del Arroz. Cali: CIAT. 75p.” Guia de Estudo Cali 75 p.

Mello, L. R. P. F., & Mali, S. 2014. “Use of Malt Bagasse to Produce Biodegradable Baked Foams Made from Cassava Starch.” Industrial Crops & Products 55, 187–93.

Pier, J., et al. 2019. “The Addition of Sugarcane Bagasse and Asparagus Peel Enhances the Properties of Sweet Potato Starch Foams.” Packaging and Technology and Science (October 2017),1–11.

Schmidt, V. C. R., & Laurindo, J. B. 2010. “Characterization of Foams Obtained from Cassava Starch, Cellulose Fibres and Dolomitic Limestone by a Thermopressing Process.” Brazilian Archives of Biology and Technology 53(1),185–92.

Šimková, D.,et al. 2013. “Effect of Cultivar , Location and Year on Total Starch , Amylose , Phosphorus Content and Starch Grain Size of High Starch Potato Cultivars for Food and Industrial Processing.” Food Chemistry 141, 3872–80.

Sko, J., & Rudolf, Z. 2010. “Starch Foam Expansion in a Closed Mold.” Food and Bioprocess Technology 3,615–19.

Smith, A. M. 2001. “The Biosynthesis of Starch Granules.” Biomacromolecules 2, 335–41.

Soykeabkaew, N., et al. 2015. “A Review: Starch-Based Composite Foams.” Composites Part A: Applied Science and Manufacturing 78,246–63.

Tavares, A. C. K., et al. 2010. “The Effects of Acid and Oxidative Modi Fi Cation on the Expansion Properties of Rice Fl Ours with Varying Levels of Amylose.” LWT - Food Science and Technology 43(8), 1213–19.

Zenebon, O, et al. 2008. Métodos Físico-Químicos Para Análise de Alimentos. (4a ed.), São Paulo: Instituto Adolfo Lutz.

Downloads

Published

11/09/2020

How to Cite

CRUZ, J. C. da; KOESTER, D. L.; DEON, V. G.; BIDUSKI, B.; AMORIN, S. G. de; QUAST, L. B. .; PINTO , V. Z. . Expanded foams from potato starch reinforced by malt pomace. Research, Society and Development, [S. l.], v. 9, n. 9, p. e875997630, 2020. DOI: 10.33448/rsd-v9i9.7630. Disponível em: https://www.rsdjournal.org/index.php/rsd/article/view/7630. Acesso em: 25 apr. 2024.

Issue

Vol. 9 No. 9

Section

Agrarian and Biological Sciences

License

Copyright (c) 2020 Juliana Cabral da Cruz; Davi Luiz Koester; Vinicius Gonçalves Deon; Barbara Biduski; Sandra Gomes de Amorin; Leda Batesttin Quast; Vânia Zanella Pinto

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Authors who publish with this journal agree to the following terms:

1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.