Crosslinked Starch Polymer for Coating on Fruit/Vegetable for Preservation Derived from Waste De-Oiled Soybean Cake

Year : 2021 | Volume : | Issue : 2 | Page : 17-29

    Pratiksha Singh

  1. Research Scholar, School of Chemical Sciences, Swami Ramanand Teerth Marathawada University, Maharashtra, India


Cross-linked starch films have been prepared by reacting starch extracted from de-oiled soybean cake (waste material from oil industry) with bio-based acids citric acid and tartaric acid. The obtained films were characterized by spectroscopic, thermal and surface morphological techniques. Thermal analysis showed that thin film has good thermal stability. The micrographs obtained from scanning electron microscopy showed the film surface has smooth and uniform morphology. Biological properties like cytocompatibility, antimicrobial activity showed positive results. Biocompatibility using seed germination and biodegradation in soil was satisfactory. Edibility of the cross-linked starch was verified using mice feed technique. Use of edible coating on capsicum, cherry and its stability was examined.

Keywords: Citric Acid, Tartaric acid, De-oiled Soyabean Starch, Edible Coating, Biological properties

[This article belongs to Journal of Catalyst & Catalysis(jocc)]

How to cite this article: Pratiksha Singh Crosslinked Starch Polymer for Coating on Fruit/Vegetable for Preservation Derived from Waste De-Oiled Soybean Cake jocc 2021; 8:17-29
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Regular Issue Open Access Article
Volume 8
Issue 2
Received October 14, 2021
Accepted October 27, 2021
Published November 10, 2021