Fabrication and characterization of talipot starch-based biocomposite film using mucilages from different plant sources: A comparative study.

Biocomposite films were prepared by formulating talipot starch with plant mucilage derived from shoeblack leaves, okra, and seeds of basil, fenugreek, and flax, which were identified as SBM-TSF, OKM-TSF, BSM-TSF, FGM-TSF, and FXM-TSF, respectively. The plant mucilages enhanced the crosslinking of the filmogenic solutions, which increased the film's relative crystallinity. Upon topographical investigation, the biocomposite films exhibited the same compact and homogeneous structures as the native talipot starch film (NTSF), but with finer corrugations. When compared to NTSF, the addition of plant mucilage decreased the moisture content while increasing the thickness and opacity. SBM-TSF showed significantly reduced (p ≤ 0.05) solubility and water vapor permeability, indicating that increased crosslink formation in the film obstructed the water vapor passage. Among all the biocomposite films, the BSM-TSF had the greatest tensile strength, making it more resistant to stretching. Among the studied biocomposite films, SBM-TSF and BSM-TSF demonstrated improved thermal and biodegradation stability.

Effect of energetic neutrals on the kithul starch retrogradation; Potential utilization for improving mechanical and barrier properties of films.

The effect of energetic neutral argon (EAr) atoms on the short and long-term retrogradation was studied, and the retrograded starch was used to prepare bioplastic films for better mechanical and barrier properties. Kithul starch showed higher short and long-term retrogradation after treatment. The EAr atoms treatment increased amylose content and amylose leaching; it facilitated the short-term retrogradation. The more pronounced effect of long-term retrogradation in starch after treatment increased the enthalpy of retrogradation (ΔHR), hardness, and syneresis and decreased the light transmittance and freeze-thaw stability. Bioplastic films made from retrograded starch after EAr atoms treatment exhibited significantly (p ≤ 0.05) higher relative crystallinity; it could be attributed to the higher starch retrogradation after cold plasma treatment. The films of retrograded EAr atoms treated starch showed higher mechanical strength and barrier properties. These results revealed that bioplastic films from retrograded EAr atoms treated starch could potentially substitute the single-use petroleum-based packaging films.

Recent trends in bacterial decontamination of food products by hurdle technology: A synergistic approach using thermal and non-thermal processing techniques.

Researchers are continuously discovering varied technologies for microbial control to ensure worldwide food safety from farm-to-fork. The microbial load and virulence of spoilage causing microorganisms, including bacteria, fungi, yeasts, virus, and protozoa, determines the extent of microbial contamination in a food product. Certain pathogenic microbes can cause food poisoning and foodborne diseases, and adversely affect consumers' health. To erade such food safety-related problems, various traditional and novel food processing methods have been adopted for decades. However, some decontamination techniques bring undesirable changes in food products by affecting their organoleptic and nutritional properties. Combining various thermal and non-thermal food processing methods is an effective way to impart a synergistic effect against food spoilage microorganisms and can be used as an alternative way to combat certain limitations of food processing technologies. The combination of different techniques as hurdles put the microorganisms in a hostile environment and disturbs the homeostasis of microorganisms in food temporarily or permanently. Optimization and globalization of these hurdle combinations is an emerging field in the food processing sector. This review gives an overview of recent inventions in hurdle technology for bacterial decontamination, combining different thermal and non-thermal processing techniques in various food products.