Development of ternary polymeric film based on modified mango seed kernel starch, carboxymethyl cellulose, and gum acacia to extend the shelf-life of bun-bread

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dc.authoridAnsari, Mushtaq Ahmad/0000-0002-3556-5939
dc.authoridALI, NEMAT/0000-0001-6525-4202
dc.authoridDhull, Sanju Bala/0000-0002-5749-6241
dc.contributor.authorDas Adhikary, Nibedita
dc.contributor.authorBains, Aarti
dc.contributor.authorTosif, Mansuri M.
dc.contributor.authorChawla, Prince
dc.contributor.authorAli, Nemat
dc.contributor.authorAnsari, Mushtaq Ahmad
dc.contributor.authorDhull, Sanju Bala
dc.date.accessioned2025-03-17T12:27:09Z
dc.date.available2025-03-17T12:27:09Z
dc.date.issued2024
dc.departmentTarsus Üniversitesi
dc.description.abstractNon -conventional starch sources have attracted substantial attention due to their preferred physicochemical and mechanical properties similar to conventional sources. This study aimed to enhance the mechanical properties of mango seed kernel starch (MSKS) based films reinforced with carboxymethyl cellulose (CMC) and gum acacia (GA). Physical modification of MSKS was carried out using microwave -assisted at 180 W for 1 min. SEM results confirmed the oval and irregular shape of starch. The particle size of native starch (NS) (754.9 +/- 20.4 nm) was higher compared to modified starch (MS) 336.6 +/- 88.9 nm with a surface charge of -24.80 +/- 3.92 to -34.87 +/- 3.92 mV, respectively. Several functional groups including hydroxyl (O - H) and carboxyl (C - H) were confirmed in NS and MS. Different ratios of the MS, NS, CMC, and GA were used for the fabrication of films. Results revealed the higher tensile strength of M/C/G-1 (57.45 +/- 0.05 nm) and M/C/G-2 (50.77 +/- 0.58), compared to control C-4 (100 % native starch) (4.82 +/- 0.04) respectively. The ternary complex provided excellent permeability against moisture and the film with a higher starch concentration confirmed the uniform thickness (0.09 - 0.10 mm). Furthermore, selected films (M/C/G-1 and M/C/G-2) reduced the microbial growth and weight loss of the bun compared to the control (C-4) film. Thus, the ternary complex maintained the freshness of the bun -bread for 14 days. It can be potentially used as a cost-effective and eco-friendly packaging material for food applications.
dc.description.sponsorshipKing Saud University, Riyadh, Saudi Arabia [RSPD2024R996]
dc.description.sponsorshipThis research was funded through the Researchers Supporting Project Number (RSPD2024R996) King Saud University, Riyadh, Saudi Arabia.
dc.identifier.doi10.1016/j.ijbiomac.2024.132915
dc.identifier.issn0141-8130
dc.identifier.issn1879-0003
dc.identifier.pmid38844289
dc.identifier.scopus2-s2.0-85196019494
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.ijbiomac.2024.132915
dc.identifier.urihttps://hdl.handle.net/20.500.13099/2104
dc.identifier.volume273
dc.identifier.wosWOS:001258465700001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofInternational Journal of Biological Macromolecules
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250316
dc.subjectMango kernel seed
dc.subjectStarch
dc.subjectPackaging film
dc.subjectPolysaccharide
dc.subjectBiodegradable films
dc.titleDevelopment of ternary polymeric film based on modified mango seed kernel starch, carboxymethyl cellulose, and gum acacia to extend the shelf-life of bun-bread
dc.typeArticle

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