ArticlePolymers2024
Sustainable Starch-Based Films from Cereals and Tubers: A Comparative Study on Cherry Tomato Preservation.
Article in Polymers, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
2 citing papers in PubMed.
- Effect of wheat bran insoluble dietary fiber on the physicochemical, structural, and digestion characteristics of maize starches with different amylose contents.Food chemistry: X · 2026Article
- Advanced starch-based films for food packaging: Innovations in sustainability and functional properties.Food chemistry: X · 2025Review
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Authors and funding
3 authors.
Funding
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Abstract
Biodegradable films are sustainable alternatives to conventional plastics, particularly in food preservation, where the barrier and mechanical properties are crucial for maintaining the physicochemical, microbiological, and sensory qualities of the product. This study evaluated films made from starches of corn, potato, cassava, yam, and wheat to determine their effectiveness in preserving cherry tomatoes. Amylose content, a key factor influencing the crystallinity and properties of the films, varied among the sources, with wheat starch having the highest (28.2%) and cassava the lowest (18.3%). The wheat starch film emerged as the best formulation, exhibiting the highest tensile strength and the lowest water vapor permeability (4.1 ± 0.3 g∙mm∙m
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