Nanoscopic Characterization of Starch-Based Biofilms Extracted from Ecuadorian Potato (Solanum tuberosum) Varieties

Polymers, Journal Year: 2024, Volume and Issue: 16(13), P. 1873 - 1873

Published: June 30, 2024

Synthetic plastic polymers are causing considerable emerging ecological hazards. Starch-based biofilms a potential alternative. However, depending on the natural source and extraction method, properties of starch can vary, affecting physicochemical characteristics corresponding casted films generated from it. These differences might entail morphological changes at nanoscale, which be explored by inspecting their surfaces. Potato (Solanum tuberosum) is well-known tuber containing high amount starch, but extracted it dependent specific variety. In this research, four Ecuadorian potato varieties (Leona Blanca, Única, Chola, Santa Rosa) were analyzed blended with different glycerol concentrations. The amylose content each was estimated, obtained characterized both macroscopic nanoscopic levels. Macroscopic tests conducted to evaluate elastic properties, visible optical absorption, water vapor permeability, moisture content, solubility. It observed that as percentage increased, soluble matter while tensile strength decreased, especially in case Chola results correlated surface analysis using atomic force microscopy, providing possible explanation based topography phase contrast observations made nanoscale.

Language: Английский

The nutritional paradigm of cultivated meat: Bridging science and sustainability

Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: 156, P. 104838 - 104838

Published: Dec. 10, 2024

Language: Английский

Cutting-Edge Technologies of Meat Analogs A Review

Food Science of Animal Resources, Journal Year: 2024, Volume and Issue: 45(1), P. 223 - 242

Published: Dec. 20, 2024

This study was conducted to investigate the recent research trends of alternative protein foods being developed replace traditional livestock and thus determine current state technology potential for industrialization. The results this showed that related cultured meat has not yet reached However, serum-free media development, technologies improve culture efficiency, taste flavor are researched. In addition, on improving production efficiency is increasingly expanding from using muscle satellite cells obtained animal muscles cell lines or immortalized lines. Edible insect-derived proteins have a wide range food applications, researchers actively working utilizing their functional properties. Plant-derived materials also studied texture plant-based products make them more similar foods, as well remove allergens. conclusion, despite ongoing technological industrialization expected take some time. There growing body types, functionalities, extraction, texturizing plant-derived, mycoprotein, ingredients formulating products, it improved will continue enter market. Although product substitutes significantly continuous improvement contribute expansion

Language: Английский