The Effect of Chitosan, Sorbitol, and Heating Temperature Bioplastic Solution on Mechanical Properties of Bioplastic from Durian Seed Starch (Durio zibehinus)
Nowadays, bioplastics is often researched to substitute the conventional plastics because bioplastics come from
raw materials that is very enviromentally friendly and bioplastics is degradable. The purposes of this research are
to know the characteristics of starch from durian seed and to know the effect of additional chitosan as filler,
sorbitol as plasticizer, and variation of heating temperature bioplastic solution on mechanical properties of
bioplastics. In process, the ratio between durian-seed starch and chitosan are 7:3, 8:2 and 9:1 gram, while the
concentration of sorbitol are 20%, 30%, and 40%. The heating temperature of bioplastic solution is varied at 70
oC, 80 oC and 90 oC. Result of bioplastic FTIR shows there is increation of wave number N-H from 1570.06 cm-
1
to 1589.34 cm-1 and O-H from 3352.28 cm-1
to 3653.18 cm-1
. The characteristic of durian seed starch has water
content 12.73%, ash content 0,51%, starch content 76,65%, amylose content 22.34%, amylopectin content
54.32%, protein content 11.61%, and fat content 0.61%. Optimum mechanical properties of bioplastic from
durian seed starch occurs in heating temperature 70 oC with composition between durian-seed starch and
chitosan is 7:3 grams and sorbitol 20.0 grams.
formulation, acceptability and storage stability of appetized ginger plum lea...IJEAB
Appetized ginger plum leather was prepared by using different combinations of ginger and plum pulp with varying concentrations of appetizing mixture. The TSS of ginger and plum pulp were raised to 25oB by adding sugar and 1.0 to 2.5% appetizing mixture, followed by drying thin layers in dehydrator (55±2oC) to 12-14% moisture content. The standardization of most palatable recipe was done by evaluating sensory properties and highest score was obtained by ginger: plum (50:50) and 1.5% appetizing mixture. The appetized leather contained comparatively higher amount of ascorbic acid (13.16mg/100g), total phenols (55.89mg/100g) and antioxidant activity (72.94%). The leather was found most stable when packaged in laminated aluminium pouches during storage. The leather did not exhibit appreciable changes in titratable acidity, ascorbic acid, total sugars, phenols and antioxidant activity after 6 months. Thus the appetized ginger plum leather can be stored under ambient storage after packing in aluminium laminated pouches.
Nanoencapsulating of Kaffir Lime Oil with Coacervation Method using Arabic Gu...Premier Publishers
Kaffir lime oil is an essential oil from cirtus hystrix leaves. that product is generally volatile when exposed by air, kaffir lime oil covering is used, made with the nanocapsule. The technique used is coacervation method. This experiment aims to identity the ratio of arabic gum and kaffir lime oil, and also by maintaining the optimal crosslinking time. Nanoencapsule making process starts with mixing arabic gum into the kaffir lime oil on various mixing ratio. The coacervation process is done by dropping encapsulant mix and kaffir lime oil with various concentration into glutaraldehyde. After the coacervation, next is the process of adding maltodextrin into the mix with homogenization process and lastly is spray drying emulsion. Analysis is done by observing the result of encapsulation efficiency, particle distribution, and morphology profile using Scanning Electron Microscope. The result shows that the best nanoencapsulation efficiency is between 70.71% - 80.75%. The optimum condition for the highest value of total essential oils content in on 1:3 ratio (b/v) and the optimal time of crosslinking is 13 minutes. The nanocapsules had spherical shape with dips in the surface with average size of nanocapsules of 457.87 nm.
Retention of saffron bioactive components by spray drying encapsulation using...Hamid Rajabi
Saffron as the world's most expensive spice is very sensitive and loses its active compounds in exposure to environmental conditions. In this work, microencapsulation of saffron extract by various biopolymers was studied as an effective way to preserve its active compounds. Emulsions with a constant ratio of saffron extract/wall material of 1:20 and two levels of total solids (TS of 30 and 40%), were prepared using a homogenizer, and then spray dried. Powders were characterized in terms of powder yield, encapsulation efficiency, and retention of saffron active components, microstructure, and moisture content. Retention of picrocrocin, safranal and crocin after spray drying was analyzed by measuring absorbance at 257, 330 and 440 nm, respectively. It was observed that a mixture with 40% TS consisting of maltodextrin, gum Arabic and gelatin in the weight ratio of 0.94:0.05:0.01 retained the highest amount of picrocrocin, safranal and crocin, by retention values of 90.06, 80.37, and 91.03%, respectively. Both encapsulation efficiency and powder yield were positively influenced by total solids content, which could be related to the emulsion viscosity and droplet size. To conclude, a mixture of maltodextrin, gum Arabic and gelatin was efficient for saffron extract encapsulation by spray drying.
Its about use of Osmotic dehydration in food processing, its principle, factors affecting OD, advantages and disadvantages of OD process, impact of OD on quality properties of fruits
Microencapsulation of lemon oil by spray Drying and Application in Flavour TeaAshish Gadhave
The aim of this research paper is to develop cost effective coating material for encapsulating lemon oil (as a
flavour) without compromising encapsulating efficiency. The three coating materials, namely gum arabic (GA),
maltodextrin (MD) and modified starch (MS) and their binary and ternary blends were used to encapsulate lemon
oil using spray drying technique. Their properties such as viscosity, emulsion stability, surface oil, total oil,
encapsulation efficiency, entrapment efficiency, bulk density and particle size have been investigated. The blend of
GA: MS in ratio of 50:50 gave highest encapsulation efficiency. As the percentage of maltodextrin in coating
material was increased, the properties of encapsulated material were affected. The encapsulated lemon oil showed
better results in instant ice tea premix for beverage with a stability of 6 months.
formulation, acceptability and storage stability of appetized ginger plum lea...IJEAB
Appetized ginger plum leather was prepared by using different combinations of ginger and plum pulp with varying concentrations of appetizing mixture. The TSS of ginger and plum pulp were raised to 25oB by adding sugar and 1.0 to 2.5% appetizing mixture, followed by drying thin layers in dehydrator (55±2oC) to 12-14% moisture content. The standardization of most palatable recipe was done by evaluating sensory properties and highest score was obtained by ginger: plum (50:50) and 1.5% appetizing mixture. The appetized leather contained comparatively higher amount of ascorbic acid (13.16mg/100g), total phenols (55.89mg/100g) and antioxidant activity (72.94%). The leather was found most stable when packaged in laminated aluminium pouches during storage. The leather did not exhibit appreciable changes in titratable acidity, ascorbic acid, total sugars, phenols and antioxidant activity after 6 months. Thus the appetized ginger plum leather can be stored under ambient storage after packing in aluminium laminated pouches.
Nanoencapsulating of Kaffir Lime Oil with Coacervation Method using Arabic Gu...Premier Publishers
Kaffir lime oil is an essential oil from cirtus hystrix leaves. that product is generally volatile when exposed by air, kaffir lime oil covering is used, made with the nanocapsule. The technique used is coacervation method. This experiment aims to identity the ratio of arabic gum and kaffir lime oil, and also by maintaining the optimal crosslinking time. Nanoencapsule making process starts with mixing arabic gum into the kaffir lime oil on various mixing ratio. The coacervation process is done by dropping encapsulant mix and kaffir lime oil with various concentration into glutaraldehyde. After the coacervation, next is the process of adding maltodextrin into the mix with homogenization process and lastly is spray drying emulsion. Analysis is done by observing the result of encapsulation efficiency, particle distribution, and morphology profile using Scanning Electron Microscope. The result shows that the best nanoencapsulation efficiency is between 70.71% - 80.75%. The optimum condition for the highest value of total essential oils content in on 1:3 ratio (b/v) and the optimal time of crosslinking is 13 minutes. The nanocapsules had spherical shape with dips in the surface with average size of nanocapsules of 457.87 nm.
Retention of saffron bioactive components by spray drying encapsulation using...Hamid Rajabi
Saffron as the world's most expensive spice is very sensitive and loses its active compounds in exposure to environmental conditions. In this work, microencapsulation of saffron extract by various biopolymers was studied as an effective way to preserve its active compounds. Emulsions with a constant ratio of saffron extract/wall material of 1:20 and two levels of total solids (TS of 30 and 40%), were prepared using a homogenizer, and then spray dried. Powders were characterized in terms of powder yield, encapsulation efficiency, and retention of saffron active components, microstructure, and moisture content. Retention of picrocrocin, safranal and crocin after spray drying was analyzed by measuring absorbance at 257, 330 and 440 nm, respectively. It was observed that a mixture with 40% TS consisting of maltodextrin, gum Arabic and gelatin in the weight ratio of 0.94:0.05:0.01 retained the highest amount of picrocrocin, safranal and crocin, by retention values of 90.06, 80.37, and 91.03%, respectively. Both encapsulation efficiency and powder yield were positively influenced by total solids content, which could be related to the emulsion viscosity and droplet size. To conclude, a mixture of maltodextrin, gum Arabic and gelatin was efficient for saffron extract encapsulation by spray drying.
Its about use of Osmotic dehydration in food processing, its principle, factors affecting OD, advantages and disadvantages of OD process, impact of OD on quality properties of fruits
Microencapsulation of lemon oil by spray Drying and Application in Flavour TeaAshish Gadhave
The aim of this research paper is to develop cost effective coating material for encapsulating lemon oil (as a
flavour) without compromising encapsulating efficiency. The three coating materials, namely gum arabic (GA),
maltodextrin (MD) and modified starch (MS) and their binary and ternary blends were used to encapsulate lemon
oil using spray drying technique. Their properties such as viscosity, emulsion stability, surface oil, total oil,
encapsulation efficiency, entrapment efficiency, bulk density and particle size have been investigated. The blend of
GA: MS in ratio of 50:50 gave highest encapsulation efficiency. As the percentage of maltodextrin in coating
material was increased, the properties of encapsulated material were affected. The encapsulated lemon oil showed
better results in instant ice tea premix for beverage with a stability of 6 months.
Study On dehydration of Papaya Slices Using Osmotic Dehydration Mediated Hot ...iosrjce
IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) multidisciplinary peer-reviewed Journal with reputable academics and experts as board member. IOSR-JESTFT is designed for the prompt publication of peer-reviewed articles in all areas of subject. The journal articles will be accessed freely online.
Waste Minimization and Energy Conservation in Gelatin Production by Raw Mater...ijsrd.com
Based on current manufacturing system of gelatin production, cleaner production opportunities are discussed considering aspect such as waste minimization, energy conservation, etc. Improving the utilization of inputs and minimizing the production of unwanted or low value outputs is fundamental to improving profitability. Adopting cleaner production also helps in awareness of consequences of environmental practices that are unfriendly and that are detrimental to the industry's bottom-line. Adopting cleaner production may require onetime investment or it can be done with zero cost. A few process changes and good housekeeping in production of gelatin may increase gelatin yield and reduces wastewater quantity. Process changes such as automatic handling of machines, direct packaging etc leads to environmental as well as financial benefits. Byproduct utilization and wastewater reuse are other benefits of cleaner production. This paper discuss about current process followed in gelatinization, suggestion of cleaner production opportunities throughout the process and cost benefit analysis for suggested cleaner production opportunities. Major advantages from cleaner production in gelatinization here is byproduct reuse and waste water reutilization.
Drying is an industrial preservation method in which water content and water activity of the fruits and vegetables are decreased by heated air to minimized biological, chemical and microbial deterioration.
Drying is a process of simultaneous heat and mass transfer. To obtain the dehydrated product of high quality, The drying process should be such that it allows effective retention of color appearance, flavor, taste and nutritive value, comparable to fresh vegetables.
The technique of drying is probably the oldest method of food preservation practiced by mankind for the extension of food shelf life. The use of artificial drying to preserve agricultural commodities is expanding, creating a need for more rapid drying techniques and methods that reduce the large amount of energy required in drying processes
Changes In Quality Properties And Packaging Film Characteristics For Short Ti...Editor IJMTER
The aim was to study the changes in quality properties of foam mat dried Chandramukhi variety potato
powder and packaging film characteristics during ambient condition storage in LDPE pouches. The storage
duration was 17 weeks. Quality parameters were characterized by moisture content, co-efficient of reconstitution,
water activity, and total plate count of the potato powder. Packaging film was characterized by water vapor
transmission rate (WVTR) and permeability of the film. During storage a gradual increment in quality properties
except coefficient of reconstitution was observed. The WVTR showed substantial increment for 13 weeks,
followed by decrement and permeability was remaining constant. The relative humidity, temperature during
storage and storage duration has significant effect for changes in moisture content at p<0.05level.><0.05 level.
Effect of Carom Seed Oil on the Antimicrobial, Physicochemical and Mechanical...IJEABJ
Packaging material is necessary in the preservation process. Edible films containing essential oils can be incorporated into the conventional food packaging systems with a dual purpose, edible and natural preservative, that can maintain quality, extend the shelf life and reduce the risk of pathogen growth specifically in unprocessed or minimally processed foods like fruits and vegetables. In present study, pumpkin-arrowroot starch based edible film incorporated with carom seed oil at 0.5%, 1% and 1.5% were prepared and studied for the antimicrobial properties. Film with 1.5% Carom seed oil showed exceedingly good antimicrobial activities against E. coli, Staphylococcus and Aspergillus. The films were further studied for physical, mechanical and water vapour transmission properties. The results indicated that the film with 1.5% carom seed oil did not alter the mechanical properties of the film significantly, compared to control film and is ideal for coating to extend the shelf life of food products.
The health benefits of fruit powder drinks are numerous. The simple fact is that most people don't consume enough fruit. That means they are missing out on an array of not just vitamins and minerals, but also antioxidants and important disease fighting compounds. Finding ways to integrate more fruits into your diet is essential. One of the single best approaches are fruit powder drinks. This is, in part, due to their high level of convenience
Gums & mucilage have similar constitutions and on hydrolysis yield a mixture of sugars & uronic acids.
Gums are considered to be pathological products, While mucilage is formed by normal metabolism.
Study on Physicochemical Properties and Microstructure of Taro Starch in TaizhouAgriculture Journal IJOEAR
— In order to compare the physical and chemical properties of taro in Taizhou area, taro starch was extracted through the method of spray drying , the blue values, solubility, swelling force, amino acid of amylose and amylopectin and taro starch granules were studied. The results showed that the blue values of amylose were1.16, 0.97, 1.1 in Taixing, jingjiang and xinghua taro respectively, the blue values of amylopectin were 0.19, 0.14, 0.13 in Taixing, jingjiang and xinghua taro respectively. In the comparison of solubility, taixing xianghe taro had a wide distribution, the following sequence was observed: jingjiang xiangsha taro >xinghua longxiang taro. Analyses of amino acids were 3.03mg/100g in taixing xianghe taro starch which was more than the other two taros. The nutritional assessment of amino acids suggested that the taixing xianghe and xinghua longxiang taro contained delicious amino acids which of EAA were 38% and 44% respectively. Taixing xianghe taro contained the highest content of phosphorus and potassium, which were 1419 mg/kg and 8084 mg/kg separately. Granule morphology showed that starch particles of taixing xianghe taro were smaller than those of taros and the surface was smooth, uniformly. Particle shape was spherical. Xinghua longxiang taro particles with irregular diamond, Jingjiang xiangsha taro starch particles was irregular sphere, and spherical surface was uneven. Taizhou taro was delicate, delicious, which of the taixing xianghe taro was with better quality on the domestic market.
Essential Oils and Biodegradable Packaging Materials: Application on Food Pr...Scientific Review SR
Essential oils are concentrated hydrophobic oily liquid substances extracted from different plant organs. The most
common source of essential oils are clove, lavender, cinnamon, lemon grass, coriander, rosewood, cumin, ginger,
oregano etc. Essential oils are a good source of several bioactive compounds and serve as antimicrobial and
antioxidant compounds. In addition, essential oils have been used as natural additives for the shelf -life extension of
food products, due to the risk in using synthetic preservatives. Furthermore, essential oi ls can be incorporated into
packaging materials to prevent unavoidable microbial spoilage, and to extend shelf-life of the product. The
extraction method of essential oil is most important because inappropriate extraction may damage the chemical
properties. Essential oil can be extracted by several methods such as distillation, steam distillation, expression, and
solvent extraction. This review article covers up the essential oil including sources, chemical composition, extraction
process, antimicrobial activity of EOs, and their applications, particularly with the emphasis on preservation and the
shelf-life extension of food products.
The concentration of fruit juice involves significant removal of moisture. This process is beneficial for product preservation, utilization, storage, distribution and transportation. For more useful presentations, visit my blog at aakashgill1.wordpress.com
Study On dehydration of Papaya Slices Using Osmotic Dehydration Mediated Hot ...iosrjce
IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) multidisciplinary peer-reviewed Journal with reputable academics and experts as board member. IOSR-JESTFT is designed for the prompt publication of peer-reviewed articles in all areas of subject. The journal articles will be accessed freely online.
Waste Minimization and Energy Conservation in Gelatin Production by Raw Mater...ijsrd.com
Based on current manufacturing system of gelatin production, cleaner production opportunities are discussed considering aspect such as waste minimization, energy conservation, etc. Improving the utilization of inputs and minimizing the production of unwanted or low value outputs is fundamental to improving profitability. Adopting cleaner production also helps in awareness of consequences of environmental practices that are unfriendly and that are detrimental to the industry's bottom-line. Adopting cleaner production may require onetime investment or it can be done with zero cost. A few process changes and good housekeeping in production of gelatin may increase gelatin yield and reduces wastewater quantity. Process changes such as automatic handling of machines, direct packaging etc leads to environmental as well as financial benefits. Byproduct utilization and wastewater reuse are other benefits of cleaner production. This paper discuss about current process followed in gelatinization, suggestion of cleaner production opportunities throughout the process and cost benefit analysis for suggested cleaner production opportunities. Major advantages from cleaner production in gelatinization here is byproduct reuse and waste water reutilization.
Drying is an industrial preservation method in which water content and water activity of the fruits and vegetables are decreased by heated air to minimized biological, chemical and microbial deterioration.
Drying is a process of simultaneous heat and mass transfer. To obtain the dehydrated product of high quality, The drying process should be such that it allows effective retention of color appearance, flavor, taste and nutritive value, comparable to fresh vegetables.
The technique of drying is probably the oldest method of food preservation practiced by mankind for the extension of food shelf life. The use of artificial drying to preserve agricultural commodities is expanding, creating a need for more rapid drying techniques and methods that reduce the large amount of energy required in drying processes
Changes In Quality Properties And Packaging Film Characteristics For Short Ti...Editor IJMTER
The aim was to study the changes in quality properties of foam mat dried Chandramukhi variety potato
powder and packaging film characteristics during ambient condition storage in LDPE pouches. The storage
duration was 17 weeks. Quality parameters were characterized by moisture content, co-efficient of reconstitution,
water activity, and total plate count of the potato powder. Packaging film was characterized by water vapor
transmission rate (WVTR) and permeability of the film. During storage a gradual increment in quality properties
except coefficient of reconstitution was observed. The WVTR showed substantial increment for 13 weeks,
followed by decrement and permeability was remaining constant. The relative humidity, temperature during
storage and storage duration has significant effect for changes in moisture content at p<0.05level.><0.05 level.
Effect of Carom Seed Oil on the Antimicrobial, Physicochemical and Mechanical...IJEABJ
Packaging material is necessary in the preservation process. Edible films containing essential oils can be incorporated into the conventional food packaging systems with a dual purpose, edible and natural preservative, that can maintain quality, extend the shelf life and reduce the risk of pathogen growth specifically in unprocessed or minimally processed foods like fruits and vegetables. In present study, pumpkin-arrowroot starch based edible film incorporated with carom seed oil at 0.5%, 1% and 1.5% were prepared and studied for the antimicrobial properties. Film with 1.5% Carom seed oil showed exceedingly good antimicrobial activities against E. coli, Staphylococcus and Aspergillus. The films were further studied for physical, mechanical and water vapour transmission properties. The results indicated that the film with 1.5% carom seed oil did not alter the mechanical properties of the film significantly, compared to control film and is ideal for coating to extend the shelf life of food products.
The health benefits of fruit powder drinks are numerous. The simple fact is that most people don't consume enough fruit. That means they are missing out on an array of not just vitamins and minerals, but also antioxidants and important disease fighting compounds. Finding ways to integrate more fruits into your diet is essential. One of the single best approaches are fruit powder drinks. This is, in part, due to their high level of convenience
Gums & mucilage have similar constitutions and on hydrolysis yield a mixture of sugars & uronic acids.
Gums are considered to be pathological products, While mucilage is formed by normal metabolism.
Study on Physicochemical Properties and Microstructure of Taro Starch in TaizhouAgriculture Journal IJOEAR
— In order to compare the physical and chemical properties of taro in Taizhou area, taro starch was extracted through the method of spray drying , the blue values, solubility, swelling force, amino acid of amylose and amylopectin and taro starch granules were studied. The results showed that the blue values of amylose were1.16, 0.97, 1.1 in Taixing, jingjiang and xinghua taro respectively, the blue values of amylopectin were 0.19, 0.14, 0.13 in Taixing, jingjiang and xinghua taro respectively. In the comparison of solubility, taixing xianghe taro had a wide distribution, the following sequence was observed: jingjiang xiangsha taro >xinghua longxiang taro. Analyses of amino acids were 3.03mg/100g in taixing xianghe taro starch which was more than the other two taros. The nutritional assessment of amino acids suggested that the taixing xianghe and xinghua longxiang taro contained delicious amino acids which of EAA were 38% and 44% respectively. Taixing xianghe taro contained the highest content of phosphorus and potassium, which were 1419 mg/kg and 8084 mg/kg separately. Granule morphology showed that starch particles of taixing xianghe taro were smaller than those of taros and the surface was smooth, uniformly. Particle shape was spherical. Xinghua longxiang taro particles with irregular diamond, Jingjiang xiangsha taro starch particles was irregular sphere, and spherical surface was uneven. Taizhou taro was delicate, delicious, which of the taixing xianghe taro was with better quality on the domestic market.
Essential Oils and Biodegradable Packaging Materials: Application on Food Pr...Scientific Review SR
Essential oils are concentrated hydrophobic oily liquid substances extracted from different plant organs. The most
common source of essential oils are clove, lavender, cinnamon, lemon grass, coriander, rosewood, cumin, ginger,
oregano etc. Essential oils are a good source of several bioactive compounds and serve as antimicrobial and
antioxidant compounds. In addition, essential oils have been used as natural additives for the shelf -life extension of
food products, due to the risk in using synthetic preservatives. Furthermore, essential oi ls can be incorporated into
packaging materials to prevent unavoidable microbial spoilage, and to extend shelf-life of the product. The
extraction method of essential oil is most important because inappropriate extraction may damage the chemical
properties. Essential oil can be extracted by several methods such as distillation, steam distillation, expression, and
solvent extraction. This review article covers up the essential oil including sources, chemical composition, extraction
process, antimicrobial activity of EOs, and their applications, particularly with the emphasis on preservation and the
shelf-life extension of food products.
The concentration of fruit juice involves significant removal of moisture. This process is beneficial for product preservation, utilization, storage, distribution and transportation. For more useful presentations, visit my blog at aakashgill1.wordpress.com
Similar to The Effect of Chitosan, Sorbitol, and Heating Temperature Bioplastic Solution on Mechanical Properties of Bioplastic from Durian Seed Starch (Durio zibehinus)
This research deals with study of Degradation
behavior of starch blended with different percentage of
polypropylene (PP) .Twin screw extruder at 160- 190 °C and 50
rpm is used for manufacture of blend sheet. Degradation test
achieved according to ASTM standard (D 638 IV and D570-98).
Studies on their degradation properties were carried out by Soil
burial test, Water absorption test and Hydrolysis test. The
morphology test of the polypropylene / starch blend samples
was obviously seen in the (Dino- Light- Digital Microscope),
Results of soil burial test show that tensile strength and
percentage of elongation of polypropylene / starch blend
decrease with increasing the starch content and burial time. The
hydrolysis test show the weight losses increasing with the
increasing amount of starch. High percent of polypropylene
found to decrease the amount of water absorption of the blend.
The physical appearance and morphology studies of
polypropylene / starch blend after burial test in soil and
hydrolysis in water environment showed that all blend samples
was obviously changed after 90-day study period, whereas the
pure polypropylene samples remained unchanged
Introduction
Types of Biodegradable plastic
Renewable resources
Non-renewable
Other biodegradable plastics
Properties of biodegradable plastics
Mechanism of Biodegradation of plastics
Factors affecting biodegradation
Applications of Biodegradable plastics
Advantage of biodegradable plastic
Disadvantage of biodegradable plastic
Conclusion
References
This presentation covers the topic of General Characteristics & its Application of Marine Polysaccharides i.e. Agar, Agarose & Chitosan in an elaborative and easy to understand way for studying and notes purpose.
Starch, Different components of starch, structure of Different starches, Amylose and Amylopectin, applications of starch, Environmental benefits of starch.
The IOSR Journal of Pharmacy (IOSRPHR) is an open access online & offline peer reviewed international journal, which publishes innovative research papers, reviews, mini-reviews, short communications and notes dealing with Pharmaceutical Sciences( Pharmaceutical Technology, Pharmaceutics, Biopharmaceutics, Pharmacokinetics, Pharmaceutical/Medicinal Chemistry, Computational Chemistry and Molecular Drug Design, Pharmacognosy & Phytochemistry, Pharmacology, Pharmaceutical Analysis, Pharmacy Practice, Clinical and Hospital Pharmacy, Cell Biology, Genomics and Proteomics, Pharmacogenomics, Bioinformatics and Biotechnology of Pharmaceutical Interest........more details on Aim & Scope).
All manuscripts are subject to rapid peer review. Those of high quality (not previously published and not under consideration for publication in another journal) will be published without delay.
Use of Chitosan as Edible Coating on Fruits and in Micro biological Activity ...inventionjournals
Chitin is a biodegradable,long, linear chain polymer found naturally abundantly in the marine and terrestrial environments. In this study, the capability of Chitin to delay the ripening of fruits is proved by coating chitin composites in three concentrations (low0.25%, Medium0.5%, High0.75%) on Apple and Tomato samples. A comparison study was carried out between three groups of samples which were coated with Glucose/Chitosan Medium, Glucose/Chitosan medium added chitinase enzyme and Chitosan Silver Nano composites respectively. Edible Chitosan coating effected positively on the samples and the coated samples showed significant difference in all physiochemical parameters than the control (uncoated). The results showed that all the groups showed similar effects in the quality parameters such as pH, phenolic content and antimicrobial activity of the samples. The third group comprising of the Apples and Tomatoes coated with Chitosan silver Nano composites showed significant time delay of ripening of the fruits in comparison with the other two groups.Chitosan coatings can be used for storage of highly perishable fruits as it had showed increase in the shelf life of the samples used in the study. They significantly control the moisture content between the fruits and the external environment thus proving effective in preventing fungal contamination of the fruits.
ENZYMATIC HYDROLYSIS AND BIOETHANOL PRODUCTION FROM NEEM TREE LEAVES (AZADIRACHTA INDICA)
Yusuf Muhammad2, Hadi Bashar Abdullahi1*
Presented at #NAEE2015
Similar to The Effect of Chitosan, Sorbitol, and Heating Temperature Bioplastic Solution on Mechanical Properties of Bioplastic from Durian Seed Starch (Durio zibehinus) (20)
Final project report on grocery store management system..pdfKamal Acharya
In today’s fast-changing business environment, it’s extremely important to be able to respond to client needs in the most effective and timely manner. If your customers wish to see your business online and have instant access to your products or services.
Online Grocery Store is an e-commerce website, which retails various grocery products. This project allows viewing various products available enables registered users to purchase desired products instantly using Paytm, UPI payment processor (Instant Pay) and also can place order by using Cash on Delivery (Pay Later) option. This project provides an easy access to Administrators and Managers to view orders placed using Pay Later and Instant Pay options.
In order to develop an e-commerce website, a number of Technologies must be studied and understood. These include multi-tiered architecture, server and client-side scripting techniques, implementation technologies, programming language (such as PHP, HTML, CSS, JavaScript) and MySQL relational databases. This is a project with the objective to develop a basic website where a consumer is provided with a shopping cart website and also to know about the technologies used to develop such a website.
This document will discuss each of the underlying technologies to create and implement an e- commerce website.
6th International Conference on Machine Learning & Applications (CMLA 2024)ClaraZara1
6th International Conference on Machine Learning & Applications (CMLA 2024) will provide an excellent international forum for sharing knowledge and results in theory, methodology and applications of on Machine Learning & Applications.
NUMERICAL SIMULATIONS OF HEAT AND MASS TRANSFER IN CONDENSING HEAT EXCHANGERS...ssuser7dcef0
Power plants release a large amount of water vapor into the
atmosphere through the stack. The flue gas can be a potential
source for obtaining much needed cooling water for a power
plant. If a power plant could recover and reuse a portion of this
moisture, it could reduce its total cooling water intake
requirement. One of the most practical way to recover water
from flue gas is to use a condensing heat exchanger. The power
plant could also recover latent heat due to condensation as well
as sensible heat due to lowering the flue gas exit temperature.
Additionally, harmful acids released from the stack can be
reduced in a condensing heat exchanger by acid condensation. reduced in a condensing heat exchanger by acid condensation.
Condensation of vapors in flue gas is a complicated
phenomenon since heat and mass transfer of water vapor and
various acids simultaneously occur in the presence of noncondensable
gases such as nitrogen and oxygen. Design of a
condenser depends on the knowledge and understanding of the
heat and mass transfer processes. A computer program for
numerical simulations of water (H2O) and sulfuric acid (H2SO4)
condensation in a flue gas condensing heat exchanger was
developed using MATLAB. Governing equations based on
mass and energy balances for the system were derived to
predict variables such as flue gas exit temperature, cooling
water outlet temperature, mole fraction and condensation rates
of water and sulfuric acid vapors. The equations were solved
using an iterative solution technique with calculations of heat
and mass transfer coefficients and physical properties.
Sachpazis:Terzaghi Bearing Capacity Estimation in simple terms with Calculati...Dr.Costas Sachpazis
Terzaghi's soil bearing capacity theory, developed by Karl Terzaghi, is a fundamental principle in geotechnical engineering used to determine the bearing capacity of shallow foundations. This theory provides a method to calculate the ultimate bearing capacity of soil, which is the maximum load per unit area that the soil can support without undergoing shear failure. The Calculation HTML Code included.
Using recycled concrete aggregates (RCA) for pavements is crucial to achieving sustainability. Implementing RCA for new pavement can minimize carbon footprint, conserve natural resources, reduce harmful emissions, and lower life cycle costs. Compared to natural aggregate (NA), RCA pavement has fewer comprehensive studies and sustainability assessments.
The Effect of Chitosan, Sorbitol, and Heating Temperature Bioplastic Solution on Mechanical Properties of Bioplastic from Durian Seed Starch (Durio zibehinus)
1. M. Hendra S. Ginting et al. Int. Journal of Engineering Research and Applications www.ijera.com
ISSN: 2248-9622, Vol. 6, Issue 1, (Part - 5) January 2016, pp.33-38
www.ijera.com 33|P a g e
The Effect of Chitosan, Sorbitol, and Heating Temperature
Bioplastic Solution on Mechanical Properties of Bioplastic from
Durian Seed Starch (Durio zibehinus)
M. Hendra S. Ginting, Maria Kristiani, Yunella Amelia, Rosdanelli Hasibuan
Department of Chemical Engineering, University of Sumatera Utara, Indonesia
ABSTRACT
Nowadays, bioplastics is often researched to substitute the conventional plastics because bioplastics come from
raw materials that is very enviromentally friendly and bioplastics is degradable. The purposes of this research are
to know the characteristics of starch from durian seed and to know the effect of additional chitosan as filler,
sorbitol as plasticizer, and variation of heating temperature bioplastic solution on mechanical properties of
bioplastics. In process, the ratio between durian-seed starch and chitosan are 7:3, 8:2 and 9:1 gram, while the
concentration of sorbitol are 20%, 30%, and 40%. The heating temperature of bioplastic solution is varied at 70
o
C, 80 o
C and 90 o
C. Result of bioplastic FTIR shows there is increation of wave number N-H from 1570.06 cm-
1
to 1589.34 cm-1
and O-H from 3352.28 cm-1
to 3653.18 cm-1
. The characteristic of durian seed starch has water
content 12.73%, ash content 0,51%, starch content 76,65%, amylose content 22.34%, amylopectin content
54.32%, protein content 11.61%, and fat content 0.61%. Optimum mechanical properties of bioplastic from
durian seed starch occurs in heating temperature 70 o
C with composition between durian-seed starch and
chitosan is 7:3 grams and sorbitol 20.0 grams.
Keywords - starch, durian, chitosan, sorbitol, bioplastic
I. Introduction
The necessaries of plastic in industries especially
as packaging are more increasing at this time. It
happens because plastics are better than others like
glasses and metals. Plastic is light, its making process
is easy, and it is not fragile [1]. However, the raw
material of conventional plastic that comes from
petroleum is more decreasing and its characteristic is
non-degradable. Another weakness of conventional
plastic is migration of vinyl chloride monomer as
constituent unit from Polyvynil Chloride (PVC). That
monomer is carcinogenic which is dangerous or
harmful to human health [2]. Nowadays, bioplastic is
often researched to substitute the conventional plastic
because bioplastic comes from raw material that is
very enviromentally friendly and bioplastic is
degradable.
Bioplastic is plastic that is degradable because its
constituent compunds derived from plants like starch,
cellulose, lignin, and also derived from animals like
caseins, proteins, and lipids [3]. Starch can be a
promising material for plastic raw material because
its characteristics are universal, biodegradable, and
has affordable price [4]. The using of strach as plastic
raw materil has a great potential because in Indonesia
there are various plants producing strach [5].
One plant which can be taken its starch is durian
fruit seed (Durio zibethinus). Durian seed is a part of
durian fruit was not consumed by the public because
its taste is slimy and itchy at our tongue. Even though
if we look at the nutritional content, durian seed has
potential as a source of nutrition. It has protein,
carbohydrate, fat, calsium and phosphorus [6].
Stach-based bioplastics have deficiencies. Those
are low mechanical strength and less resistent to
water (hydrophilic) [7]. Therefore, additional
material should be added to starch-based bioplastics
in order that such deficiencies can be overcome. To
improve the mechanical strength of starch, filler
(reinforcing) in the form of metal and natural
materials are usually added to the polymer matrix.
Chitosan is a natural substance that is used as an
amplifier. Chitosan also can reduce the moisture of
plastics bacause it is not soluble in water [8].
Chitosan is a macromolecule which can be found in
the shells of crabs, shrimps, and insects [9]. Selection
of chitosan as an alternative to make environment-
friendly plastic because chitosan has good
biodegradation properties [10]. Chitosan is also
added to increase the transparency property of
bioplastics to be produced [11].
In the manufacture of bioplastic, starch requires
additives to get the mechanical properties that are
soft, resilient, and strong. For that, it needs to added a
liquid or solid in order to improve the properties of
plasticity. Substance that is added is called plasticizer
[8]. In simple concept, plasticizer that is organic
solvent with high boiling temperature is added to the
resin which is hard or rigid, so that the accumulation
of intermolecular forces in a long chain will decrease,
RESEARCH ARTICLE OPEN ACCESS
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consequently the flexibility, softening, and elongation
of the resin will increase [12]. Polyol such as sorbitol
is a plasticizer that is good enough to reduce internal
hydrogen bonds thereby will increase the
intermolecular distance [13].
II. Methodology
2.1 Starch Extraction of Durian Seed
Starch that was used in this research of bioplatic
was starch that was extracted from durian seeds.
Durian seeds was obtained from merchants durian
“Ucok Durian” located at Jalan KH Wahid Hasyim,
Medan, Indonesia. Durian seeds that had been
collected were then cleaned and peeled.
Futhermore, durian seeds were cut, cleaned, and
dried under the sun. Seeds that had been dried were
blended with water at ratio 1 : 5 (w/v), then those
were filtered. The filtrate was precipitated for ± 12
hours and the sediment was wet starch. Wet starch
was dried in an oven with temperature 45 - 50 o
C for
± 24 hours to obtain the dry starch. Dry starch was
refined and sieved with 100 mesh sieve.
Starch durian seed was analyzed the water
content, starch content, amylose content, amylopectin
content, ash content, fat content, and protein content
based on standard SNI-01-2891-1992, SNI-01-3194-
1992, Fourier Transform Infra-Red (FTIR), and
Scanning Electron Microscope (SEM).
2.2. Manufacture Bioplastic and Testing Density,
Water Absorption, Tensile Strength and
Elongation at Break Bioplastic.
Durian seed starch and chitosan were weighed
with a variation ratio 7 : 3, 8 : 2 and 9 : 1 of the total
mass of starch and chitosan which were 10 grams.
Starch solution was made by dissolving starch with
distilled water (H2O). Chitosan solution was also
prepared by dissolving chitosan which had been
weighed before with a solution of acetic acid 1%v
wherein the ratio between chitosan and 1% acetic
acid is 3 : 130 (w/v). Manufacture of bioplastic also
added sorbitol as plasticizer with variation 20%, 30%
and 40% of the total mass of the starch-chitosan.
Glass beaker containing starch solution was placed
on a magnetic stirrer hot plate while heated. Chitosan
solution was then poured into a glass beaker
containing starch solution. After 20 minutes, sorbitol
was added to the solution and the solution was left up
until the specific heating temperature bioplastic was
achieved (temperature varied, T = 70 o
C, 80 o
C, dan
90 o
C). Once the temperature was reached, the
magnetic stirrer was turned off. Glass beaker
containing a solution of bioplastic was cooled briefly
before printing. The solution was poured into a mold
bioplastic acrylic. The mold then slowly put into an
oven at temperature 45 o
C for 24 hours. After the
bioplatic was dry, bioplastic was removed from the
mold and then stored in a desiccator. Bioplastic was
ready to be analyzed.
Bioplastic that was successfully created was
analyzed its tensile strength based on standard
procedure ASTM D638-02a 2002, elongation at
break based on ASTM D792-91 1991, Fourier
Transform Infra-Red (FTIR), and Scanning Electron
Microscope (SEM).
III. Results And Discussion
3.1 Characterization of Durian Seeds Starch
The yield of starch extracted from the durian
seeds is 20.58%, in which the starch in the form of
powder and white with the particle size of 100 mesh.
The chemical composition of durian seeds starch are
presented in Table 1. Durian seeds starch is quite
potentially be used as bioplastics due to starch
contained in the starch extracted from durian seeds is
quite high, that was 76.65%, with the ratio of
amylase : amylopectin 22.34 : 54.32. There is a fairly
large protein content in the durian seeds starch, it can
induce browning reaction on bioplastics [14]. The
presence of fat in the starch may form complexes
with amylose thus granule surface enveloped by
hydrophobic fat, it can inhibit the release of amylose
from the granules during gelatinization [15]. But the
fat content in the durian seeds starch is not high
enough so it does not affect the gelatinization
process.
Table 1. Chemical Composition of Durian Seeds
Starch
Component Amount (%)
Starch 76.65
- Amylose 22.34
- Amylopectin 54.32
Moisture 12.73
Ash 0.51
Fat 0.61
Protein 11.61
3.2 Fourier Transform Infrared (FTIR)
The purpose of FTIR analysis is to identify the
presence of hydrogen bonds that were formed in
bioplastics. Fig. 1 below is the FTIR analysis result
of durian seeds starch, chitosan, bioplastic from
durian seed starch without chitosan and sorbitol, and
bioplastic from durian seed starch with chitosan and
sorbitol.
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Figure 1 The FTIR analysis results of durian seeds
starch, chitosan, bioplastic from durian seeds starch
without chitosan and sorbitol, and bioplastic from
durian seeds starch with chitosan and sorbitol
From the result of FTIR bioplastics from durian
seeds starch without/with chitosan and sorbitol, it can
be seen that the functional groups contained in both
biolastik are groups derived from their constituent
components and there are no new cluster formed.
Those groups are C-H aromatic, C-O alcohol, C=C
alkenes, C-H alkanes and OH hydrogen bonds which
are derived from the groups of starch and chitosan.
Both between bioplastics without chitosan and
sorbitol and bioplastics with chitosan and sorbitol,
there are no existing C-N groups in starch and
chitosan, this is because the C-N group are indicated
derived from protein molecules undergo termination
of the bond due to denaturation of proteins that occur
at temperature of 55-75o
C [16]. But unlike the
bioplastics without chitosan and sorbitol, there is N-
H group in bioplastics with chitosan and sorbitol, this
is because the N-H group derived from chitosan.
There are an increase in wave numbers O-H group
which are from 3352.28 cm-1
in starch to be 3653.18
cm-1
in bioplastics, and an increase in wave number
of N-H group which are from 1570.06 cm-1
in
chitosan to be 1589.34 cm-1
in bioplastics. Increasing
the value of wavenumber O-H and N-H groups is due
to the interaction of hydrogen when the component of
starch and chitosan mixed on bioplastics
manufacturing process, in which the hydrogen bonds
consist of bonds between chains of amylose-amylose,
amylose-amylopectin, chitosan-chitosan and
amylose-chitosan-amylopectin.
3.3 Mechanical Properties of Bioplastic
The additionl of chitosan and sorbitol greatly
affect the mechanical properties of bioplastics.
Testing of mechanical properties were carried out in
this research were the tensile strength and elongation
at break. The tensile strength is closely related with
the additional of chitosan, while the elongation at
break is closely related with additional of sorbitol. In
additional, we also can see how the effect of heating
temperature variation on the mechanical properties of
bioplastic.
3.3.1 Tensile Strength
The effect of increasing chitosan and sorbitol
content and heating temperature solution of bioplastic
on the tensile strength of bioplastics are shown in
Fig. 2 and Fig. 3.
Figure 2. The effect of increasing chitosan and
sorbitol content on the tensile strength of bioplastics
Figure 3. The effect of increasing heating
temperature of bioplastic solution on the tensile
strength of bioplastics
With the increasing consentration of chitosan
cause the value of tensile strength of bioplastics is
also increasing. Chitosan that was added in the starch
solution is to fill and increase the density of
bioplastics formed, so that it will increase the
resilience of bioplastics on the testing of tensile
strength. Addition chitosan can also undergo
chemical bonding interactions with starch during the
mixing process. Chemical bonds in the material can
affect the mechanical strength, it is depending on the
amount and type of chemical bonds (covalent bonds,
hydrogen and van der walls) [17]. On the addition of
chitosan, there are interaction between chitosan and
starch suspension which are supported by the results
of FT-IR showed an increase in wave numbers O-H
groups and N-H groups on bioplastics. That increase
are from interaction of the amylose-amylopectin-
chitosan. These hydrogen bonds increase the the
value of tensile strength bioplastics.
With the increasing consentration of sorbitol, it
can lower the tensile strength of bioplastics produced.
The addition of sorbitol can also increase the
absorption intensity of the O-H group on bioplastics.
This is because the sorbitol has functional groups O-
H [18]. But as a plasticizer, sorbitol molecules will
slip between amylose-amilopectin-chitosan chains
and can weaken the interaction between that polymer
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thus prevent the formation of rigid structures and also
soften the polymer matrix [19].
There was an effect of raising the heating
temperature of bioplastics solution on tensile strength
value of bioplastics. The rising heating temperatures
could cause the decreasing value of tensile strength
of bioplastics. This can be caused by the influence of
higher temperatures that can cause intermolecular
bonds in starch chains becoming more weak. The
hydrogen bonds between amylose chains undergo
termination of the bond. Then further heating will
break glycosidic bonds (bonds between monomers)
in amylose. Based on research Haryanti, et al., 2014,
increasing the heating temperature can cause
depolymerization in amylose chain, the straight chain
amylose falter and become shorter, thus decreasing
amylose content [20]. Reduced levels of amylose is
influential in the process of making bioplastics,
which amylose was important instrumental in the
formation gel and can produce the compact thin layer
(film) [21]. So that by the reducing of amylose
content has impact on the decrease of the
cohesiveness of bioplastics formed and the decrease
value of tensile strength.
3.3.2 Elongation at Break
The effect of increasing chitosan, sorbitol
content, and heating temperature solution of
bioplastic on the elongation at break of bioplastics
are shown in Fig. 4 and Fig. 5.
Figure 4. The effect of increasing chitosan and
sorbitol content on the elongation at break of
bioplastics
Figure 5. The effect of increasing heating
temperature of bioplastic solution on the elongation
at break of bioplastics
The addition of chitosan resulted in a decreased
value of elongation at break. The amount of filler
chitosan causes decrease the intermolecular bonding
distance so that plasticizer molecules are in a separate
area outside the polymer phase [22]. Decreasing bond
distance is due to the increasing number of hydrogen
bonds formed between molecules of chitosan with
amylose and amylopectin. It makes bioplastics
become increasingly rigid and less elastic.
Increasing the concentration of sorbitol can
cause the elongation at break value of bioplastics to
be increased. This is because sorbitol as the
plasticizer has a quite low molecular weight when
compared to polymeric compounds such as starch
and chitosan, so with the addition of the sorbitol
would increase the free volume of the polymer and
the available sufficient space for the movement of
polymer molecules [23].
The increasing heating temperature of bioplastic
solution cause the value of elongation at break
increases. That is because the heat that is given
causes an increase in the kinetic energy of the
molecules in which the molecules vibrate and create
a free volume to allow larger molecular chains
rotation [19]. Addition of sorbitol has been increasing
the free volume of the polymer, then the increase in
temperature will more increase the free volume, so
that the elongation at break value of bioplastics is
increasing.
3.4 Scanning Electron Microscope (SEM)
The purpose of the SEM analysis was to observe
the morphology of fracture surface of the bioplastics,
whether all components of bioplastics has been
mixed homogeneously.
Figure 6 SEM micrographs of fractures : (a)
Bioplastics without fillers chitosan and plasticizer
sorbitol; (b) Bioplastics with chitosan filler and
plasticizer sorbitol
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Scanning electron microscopy of fracture of
bioplastic samples using a magnification of 5000x are
prensented in Fig. 6. When we compared differences
in the structure of fracture of bioplastic in Fig. 6 (a)
and Figure 6 (b), it can be seen that bioplastics in Fig.
6 (a), bioplastics with the filler chitosan and
plasticizer sorbitol has more dense and compact
structure because the chitosan as a filler has been
distributed homogeneously in the bioplastics that fills
empty spaces in bioplastics, thus it is increasing the
density of bioplastics. Homogeneity structure of
bioplastics is one indicator that can indicate
improvements in the value of the mechanical strength
of the bioplastics [24]. This supports the results of
this research that an increase in tensile strength of
bioplastics is caused by the increasing concentrations
of chitosan which has been distributed
homogeneously.
IV. Conclusions
The addition of chitosan was able to increase the
tensile strength of the bioplastics value because of
increasing in hydrogen bonding between chitosan-
amylose-amylopectin chains. But it made bioplastics
to be compact and rigid, so that the the elongation at
break value of bioplastics decreased. The opposite
effect was provided by sorbitol. Sorbitol could
increase the free volume between the polymer
molecules, so it increased the elongation at break
value of bioplastics. Sorbitol would weaken and
soften the structure of bioplastics so that it lower the
tensile strength value of bioplastics. Increasing the
heating temperature of bioplastic solution caused the
tensile strength value of bioplastic decreased and the
value of elongation at break increased.
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