Recent advances in the preservation of postharvest fruits using edible films and coatings: A comprehensive review.

In recent years, there has been considerable growth in the creation of edible films and coatings, which is predicted to have a major impact on fruit quality in the coming years. Consumers want fresh fruits that are pesticide-free, good quality, high nutritional value, and a long shelf life. The use of edible coatings and films on fruits is an environmentally dependable approach to a creative solution to this problem. The application, recent trends, and views of coatings and edible films, as well as their impact on fruit quality, are presented in this article, along with a knowledge of their key roles and benefits. According to numerous studies, natural polymers are highly suited for use as packaging material for fresh fruits and can often be a viable alternative to synthetic chemicals. Plasticisers, surfactants, cross-linkers, antimicrobial agents, functional additives, nanoparticles, and fruit and vegetable residues can be used to alter the properties of edible coatings.

Effect of selected physical and chemical modifications on physicochemical, pasting, and morphological properties of underutilized starch from rice bean (Vigna umbellata).

Starch was extracted from the rice bean which is largely underutilized and modified by physical (i.e. heat moisture treatment and retrogradation) and chemical (i.e. esterification and acid alcohol modification) methods. Both, physical and chemical modifications significantly (p < 0.05) affected the physicochemical, pasting, particle size and morphological properties of rice bean starch. Both amylose content and swelling power reduced after physical and chemical modifications. Among modified starches, retrograded starch showed higher solubility (8.56%) at 90 °C. Retrogradation also resulted in higher values of water (251%) and oil absorption (106%) capacities in comparison to other modified starches. Physical modifications greatly influenced the pasting properties in comparison to chemical modifications. The particle size distribution followed the order: native starch (659.8 nm) > heat moisture treated (434.3 nm) > retrograded (355.4 nm) > esterified (218 nm) > acid alcohol treated starch (234.5 nm). The study revealed that the particle size of rice bean starch was reduced by both physical and chemical modifications. FE-Scanning electron microscopy was used to study the morphological characteristics of starches and it was observed that retrogradation had a pronounced effect on the starch granules morphology.

Synthesis, characterization, and utilization of potato starch nanoparticles as a filler in nanocomposite films.

The nanoparticles for the preparation of nanocomposite starch films were synthesized from potato starch using the acid hydrolysis method. The films were prepared by incorporating starch nanoparticles into the film formulation at 0.5, 1, 2, 5, and 10% level of total starch. The control starch film was prepared without the incorporation of starch nanoparticles (SNPs) in film formulation. The starch and SNPs were analyzed for physicochemical and morphological properties. The absorption capacity of SNPs for water and oil was significantly (p < 0.05) lower as compared to native starch. Whereas, the swelling power and solubility of SNPs were significantly (p < 0.05) higher than the swelling power and solubility of starch, respectively. The starch granules were oval and spherical with regular surfaces whereas the SNPs had irregular cracked exteriors spaces. The water vapor transmission rate (WVTR) from nanocomposite starch films was significantly (p < 0.05) lower than the control starch film. The burst strength of films was increased significantly (p < 0.05) with an increased level of SNPs incorporation in film formulation. The incorporation of SNPs increased film thickness and biodegradability. Thus, the present study revealed that the incorporation of SNPs in film formulation resulted in improved film properties.

Impact on various properties of native starch after synthesis of starch nanoparticles: A review.

In recent years, interdisciplinary research is more focused on particle size, which helps in exploring the relation between micro and macroscopic properties of various materials. Starch nanoparticles are generally synthesized by using acid/enzymatic hydrolysis, gamma irradiation, simple nanoprecipitation, ultra-sonication, and homogenization treatments. The properties like amylose content, pasting, rheological, morphological, size distribution, etc. are affected after the formation of nanoparticles from starch. This study emphasizes how various properties are changed in starch nanoparticles. Starch nanoparticles are mainly used in the formulation of nano-emulsion, nano starch-based composite film, and drug delivery. The impact on various native starch properties after the preparation of starch nanoparticles are less reported. So, all the aspects related to various starch properties and their nanoparticles are extensively reviewed in this study so that the listed findings can be utilized in future processes to increase the various foods and non-food utilization of starch nanoparticles.

Synthesis and characterization of nano starch-based composite films from kidney bean (Phaseolus vulgaris).

This study was aimed to synthesize and evaluate the nano starch-based composite films by the addition of nano starch in film formulation at 0.5, 1, 2, 5 and 10% level of total starch. The acid hydrolysis technique was used to reduce the size of starch granules of kidney bean starch. The physicochemical properties of both native and nano starch were determined. Nano starch showed a higher value for swelling power, solubility, water and oil absorption capacity when compared with native starch. The particle size of kidney bean nano starch was 257.7 nm at 100% intensity. The size of starch granule affects various properties of films. The thickness, solubility and burst strength of the composite films were increased significantly (p ≤ 0.05) with an increase in the concentration of nano starch in film formulation. While the moisture content and water vapour transmission rate (WVTR) were decreased significantly (p ≤ 0.05) with an increase in the concentration of nano starch in film formulation. The results suggested that kidney bean starch could be used for the development of packaging films. The utilization of nano starch in film formulations had an additional advantage in improving the film properties.

Development, characterization, and biocompatibility of zinc oxide coupled starch nanocomposites from different botanical sources.

Starch nanoparticles (SNP) were prepared from different botanical sources (wheat, potato, mung bean, water chestnut and mango kernels) and these were further coupled with zinc oxide (ZnO) to form starch nanocomposites. The nanocomposites were characterized for their particle size, morphological properties, energy dispersive X-ray spectroscopy (EDX) and their biocompatibility was analyzed by MTT [3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide] assay, using HeLa cells. From the morphological results, it was observed that ZnO forms super molecules with SNP. Further, EDX studies also confirmed the presence of zinc in coupled molecules. The size distribution of ZnO coupled SNP from different botanical sources revealed that the average diameter of nanocomposites ranged between 506 and 1209 nm. ZnO coupled starch nanocomposites were found to be biocompatible with 77-90% cell viability up to 24 h on HeLa cells. Among all botanical sources studied, ZnO coupled mung bean starch nanocomposite showed the highest cell viability (75% up to 50 h) while ZnO coupled potato starch nanocomposite showed the lowest cell viability (65% up to 50 h).

Development and characterization of nano starch-based composite films from mung bean (Vigna radiata).

The excessive use of disposable plastic material in our society demands packaging material which can undergo quick degradation without harming the environment. Agricultural products can serve as one of the essential sources for the production of biodegradable packaging material. In the present study, starch was isolated from mung bean and used for the synthesis of nano starch, and it's physicochemical, morphological, and film-forming properties were studied. The average particle size distribution of nano starch was 141.772 nm. Mung bean native starch granules were of oval shape having a smooth surface, free from cracks while mung bean nano starch appeared in an agglomerated form with irregular and rough surface. Nano starch-based composite films with varying concentrations (0.5, 1, 2, 5, and 10%) of nano starch were prepared by the solution casting method. The native starch film properties such as thickness (0.040 ± 0.010 mm), moisture content (8.03 ± 0.26%), water vapor transmission rate (5.982 × 10-3 ± 0.30 g-2 s-1), water solubility (38.49 ± 0.51%) and burst strength (868.49 ± 26.5 g) were observed. With the incorporation of nano starch at concentration of 0.5 to 10.0%, film properties such as thickness (0.043 ± 0.006 to 0.063 ± 0.006 mm), burst strength (943.56 ± 18.1 to 1265 ± 18.9 g), moisture content (6.09 ± 0.28 to 4.80 ± 0.48%), water vapor transmission rate (5.558 × 10-3 ± 0.25 to 3.364 × 10-3 ± 0.35 g-2 s-1) and solubility (37.99 ± 0.47 to 34.11 ± 0.40%) were improved.

Development of starch nanoparticles based composite films from non-conventional source - Water chestnut (Trapa bispinosa).

In the present study, starch was isolated from a non-conventional source (water chestnut) and various physicochemical properties were investigated. Nano starch was prepared by adopting the acid hydrolysis method having a yield of 27.5%. Particle size distribution of native and nano starch was 5559 nm and 396 nm. The unique feature of water chestnut starch was the shape of starch granule that looked oval, ellipsoidal, mixed with spherical granules without cracks and smooth surface. While the water chestnut nano starch appeared as an agglomerated form with irregular and rough surface. Water chestnut starch nanocomposites films with varying concentrations of starch nanoparticles (SNPs) were synthesized by a solution casting method. The thickness, moisture content, water vapour transmission rate, water solubility, burst strength of native starch and nano starch composite films were evaluated. The results showed that native starch film had thickness (0.041 ±â€¯0.07 mm) moisture content (4.17 ±â€¯0.32%), water vapour transmission rate (4.678 × 10-3 ±â€¯0.42 g-2 s-1), water solubility (35.71 ±â€¯0.17%) and burst strength (976.4 ±â€¯12.47 g), respectively. The incorporation of SNPs results in an increase in thickness and burst strength while moisture content, water vapour transmission rate and solubility of films were decreased with the increase in the concentration of SNPs which is essential features of a good package.