Flexible Edible Materials from Extrusion-Plasticized Modified Cassava Starches with Maltol and Ethyl Maltol: Molecular Interactions, Mechanical Properties, and Antioxidant and Antimicrobial Activities.
5 affiliations
- 1Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand.
- 2Faculty of Agro-Industry, Chiang Mai University, Samut Sakhon 74000, Thailand.
- 3Department of Biological System Engineering, Washington State University, Pullman, WA 99164, USA.
- 4BioNanocomposite Research Center, Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea.
- 5Center for Advanced Studies for Agriculture and Food (CASAF), Kasetsart University Institute for Advanced Studies (KUIAS), Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand.
Abstract
This study systematically investigated how cassava starch modification chemistry and hydroxypropyl substitution level influence the structure and functional performance of extrusion-plasticized edible materials containing maltol or ethyl maltol. Native starch, acetylated starch, octenyl succinate-modified starch, and hydroxypropylated starches with low, medium, and high substitution levels were incorporated with 3% maltol or ethyl maltol and processed by twin-screw extrusion. The resulting materials were characterized for microstructure, molecular environment, crystalline organization, thermal behavior, mechanical properties, antioxidant activity, and antimicrobial performance. FTIR and NMR analyses showed changes in the molecular environment after incorporation of the maltol derivatives, while XRD revealed formulation-dependent differences in structural ordering. Mechanical responses were strongly matrix-dependent, with tensile strength, elongation at break, and Young's modulus reaching up to 3.56 MPa, 552%, and 108 MPa, respectively. DPPH radical-scavenging activity increased with extraction time and reached approximately 80-82% after 5 h in the most active formulations. Antibacterial activity was selective, with the largest inhibition zone against Bacillus subtilis reaching 3.53 mm, whereas no inhibition zones were detected against Staphylococcus aureus or Escherichia coli. Antifungal activity was more pronounced, with maximum inhibition zones of 7.39 mm against Aspergillus niger and 0.55 mm against Penicillium sp.; no distinct inhibition zone was observed against Rhizopus sp., although delayed sporulation was observed in some maltol-containing samples. These findings demonstrate that starch modification chemistry and substitution level govern the balance among structural organization, mechanical behavior, antioxidant activity, and selective antimicrobial performance of extrusion-plasticized cassava starch matrices containing maltol derivatives.
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BibTeX
@article{promhuad2026flexible,
title = {{Flexible Edible Materials from Extrusion-Plasticized Modified Cassava Starches with Maltol and Ethyl Maltol: Molecular Interactions, Mechanical Properties, and Antioxidant and Antimicrobial Activities.}},
author = {Khwanchat Promhuad and Phatthranit Klinmalai and Shyam S Sablani and Jong-Whan Rhim and Nathdanai Harnkarnsujarit},
journal = {Foods (Basel, Switzerland)},
year = {2026},
month = sep,
doi = {10.3390/foods15193393},
url = {https://europepmc.org/article/MED/42883500},
note = {CC BY},
}
RIS
TY - JOUR
TI - Flexible Edible Materials from Extrusion-Plasticized Modified Cassava Starches with Maltol and Ethyl Maltol: Molecular Interactions, Mechanical Properties, and Antioxidant and Antimicrobial Activities.
AU - Khwanchat Promhuad
AU - Phatthranit Klinmalai
AU - Shyam S Sablani
AU - Jong-Whan Rhim
AU - Nathdanai Harnkarnsujarit
PY - 2026
DA - 2026/09/23
JO - Foods (Basel, Switzerland)
DO - 10.3390/foods15193393
UR - https://europepmc.org/article/MED/42883500
AB - This study systematically investigated how cassava starch modification chemistry and hydroxypropyl substitution level influence the structure and functional performance of extrusion-plasticized edible materials containing maltol or ethyl maltol. Native starch, acetylated starch, octenyl succinate-modified starch, and hydroxypropylated starches with low, medium, and high substitution levels were incorporated with 3% maltol or ethyl maltol and processed by twin-screw extrusion. The resulting materials were characterized for microstructure, molecular environment, crystalline organization, thermal behavior, mechanical properties, antioxidant activity, and antimicrobial performance. FTIR and NMR analyses showed changes in the molecular environment after incorporation of the maltol derivatives, while XRD revealed formulation-dependent differences in structural ordering. Mechanical responses were strongly matrix-dependent, with tensile strength, elongation at break, and Young's modulus reaching up to 3.56 MPa, 552%, and 108 MPa, respectively. DPPH radical-scavenging activity increased with extraction time and reached approximately 80-82% after 5 h in the most active formulations. Antibacterial activity was selective, with the largest inhibition zone against Bacillus subtilis reaching 3.53 mm, whereas no inhibition zones were detected against Staphylococcus aureus or Escherichia coli. Antifungal activity was more pronounced, with maximum inhibition zones of 7.39 mm against Aspergillus niger and 0.55 mm against Penicillium sp.; no distinct inhibition zone was observed against Rhizopus sp., although delayed sporulation was observed in some maltol-containing samples. These findings demonstrate that starch modification chemistry and substitution level govern the balance among structural organization, mechanical behavior, antioxidant activity, and selective antimicrobial performance of extrusion-plasticized cassava starch matrices containing maltol derivatives.
SN - 2304-8158
ER -