Biodegradable foams based on cassava starch, sunflower proteins and cellulose fibers obtained by a baking process

Autores
Salgado, Pablo Rodrigo; Schmidt, Vivian C.; Molina Ortiz, Sara Eugenia; Mauri, Adriana Noemi; Laurindo, João B.
Año de publicación
2008
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Biodegradable food packaging trays made from cassava starch, sunflower proteins and cellulose fibers were obtained by a foam baking process. The effect of varying the proportions of these three components on physico-chemical and mechanical properties of the trays was studied, as was the relationship between these properties and the trays' microstructure. All trays presented thicknesses between 1.55 and 1.76 mm, and densities between 0.46-0.59 g/cm3. The increment of fiber concentration from 10 to 20 % w/w improved the mechanical properties and slightly reduced the post-pressing moisture content, but increased the water absorption capacity of the material in at least 15 %. The addition of sunflower proteins till 20% w/w reduced significantly the post-pressing moisture content (ca. 5.7%), the water absorption capacity (till 43 %) and the relative deformation of the trays (till 21%). The formulation presenting the best properties contained 20% fiber and 10% protein isolate, and had a maximal resistance of 6.57 MPa and a 38% reduction in water absorption capacity, corresponding to a more compact, homogeneous and dense microstructure.
Fil: Salgado, Pablo Rodrigo. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Schmidt, Vivian C.. Universidade Federal de Santa Catarina; Brasil
Fil: Molina Ortiz, Sara Eugenia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Mauri, Adriana Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Laurindo, João B.. Universidade Federal de Santa Catarina; Brasil
Materia
BIODEGRADABLE
BAKED FOAMS
FOOD PACKAGING
SUNFLOWER PROTEINS
CASSAVA STARCH
CELLULOSE FIBERS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/157393
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/157393
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Biodegradable foams based on cassava starch, sunflower proteins and cellulose fibers obtained by a baking processSalgado, Pablo RodrigoSchmidt, Vivian C.Molina Ortiz, Sara EugeniaMauri, Adriana NoemiLaurindo, João B.BIODEGRADABLEBAKED FOAMSFOOD PACKAGINGSUNFLOWER PROTEINSCASSAVA STARCHCELLULOSE FIBERShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Biodegradable food packaging trays made from cassava starch, sunflower proteins and cellulose fibers were obtained by a foam baking process. The effect of varying the proportions of these three components on physico-chemical and mechanical properties of the trays was studied, as was the relationship between these properties and the trays' microstructure. All trays presented thicknesses between 1.55 and 1.76 mm, and densities between 0.46-0.59 g/cm3. The increment of fiber concentration from 10 to 20 % w/w improved the mechanical properties and slightly reduced the post-pressing moisture content, but increased the water absorption capacity of the material in at least 15 %. The addition of sunflower proteins till 20% w/w reduced significantly the post-pressing moisture content (ca. 5.7%), the water absorption capacity (till 43 %) and the relative deformation of the trays (till 21%). The formulation presenting the best properties contained 20% fiber and 10% protein isolate, and had a maximal resistance of 6.57 MPa and a 38% reduction in water absorption capacity, corresponding to a more compact, homogeneous and dense microstructure.Fil: Salgado, Pablo Rodrigo. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Schmidt, Vivian C.. Universidade Federal de Santa Catarina; BrasilFil: Molina Ortiz, Sara Eugenia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Mauri, Adriana Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Laurindo, João B.. Universidade Federal de Santa Catarina; BrasilElsevier2008-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/157393Salgado, Pablo Rodrigo; Schmidt, Vivian C.; Molina Ortiz, Sara Eugenia; Mauri, Adriana Noemi; Laurindo, João B.; Biodegradable foams based on cassava starch, sunflower proteins and cellulose fibers obtained by a baking process; Elsevier; Journal of Food Engineering; 85; 4-2008; 435-4430260-87741873-5770CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2007.08.005info:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/y83yyg7qinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:27:45Zoai:ri.conicet.gov.ar:11336/157393instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:27:45.936CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Biodegradable foams based on cassava starch, sunflower proteins and cellulose fibers obtained by a baking process
title Biodegradable foams based on cassava starch, sunflower proteins and cellulose fibers obtained by a baking process
spellingShingle Biodegradable foams based on cassava starch, sunflower proteins and cellulose fibers obtained by a baking process
Salgado, Pablo Rodrigo
BIODEGRADABLE
BAKED FOAMS
FOOD PACKAGING
SUNFLOWER PROTEINS
CASSAVA STARCH
CELLULOSE FIBERS
title_short Biodegradable foams based on cassava starch, sunflower proteins and cellulose fibers obtained by a baking process
title_full Biodegradable foams based on cassava starch, sunflower proteins and cellulose fibers obtained by a baking process
title_fullStr Biodegradable foams based on cassava starch, sunflower proteins and cellulose fibers obtained by a baking process
title_full_unstemmed Biodegradable foams based on cassava starch, sunflower proteins and cellulose fibers obtained by a baking process
title_sort Biodegradable foams based on cassava starch, sunflower proteins and cellulose fibers obtained by a baking process
dc.creator.none.fl_str_mv Salgado, Pablo Rodrigo
Schmidt, Vivian C.
Molina Ortiz, Sara Eugenia
Mauri, Adriana Noemi
Laurindo, João B.
author Salgado, Pablo Rodrigo
author_facet Salgado, Pablo Rodrigo
Schmidt, Vivian C.
Molina Ortiz, Sara Eugenia
Mauri, Adriana Noemi
Laurindo, João B.
author_role author
author2 Schmidt, Vivian C.
Molina Ortiz, Sara Eugenia
Mauri, Adriana Noemi
Laurindo, João B.
author2_role author
author
author
author
dc.subject.none.fl_str_mv BIODEGRADABLE
BAKED FOAMS
FOOD PACKAGING
SUNFLOWER PROTEINS
CASSAVA STARCH
CELLULOSE FIBERS
topic BIODEGRADABLE
BAKED FOAMS
FOOD PACKAGING
SUNFLOWER PROTEINS
CASSAVA STARCH
CELLULOSE FIBERS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Biodegradable food packaging trays made from cassava starch, sunflower proteins and cellulose fibers were obtained by a foam baking process. The effect of varying the proportions of these three components on physico-chemical and mechanical properties of the trays was studied, as was the relationship between these properties and the trays' microstructure. All trays presented thicknesses between 1.55 and 1.76 mm, and densities between 0.46-0.59 g/cm3. The increment of fiber concentration from 10 to 20 % w/w improved the mechanical properties and slightly reduced the post-pressing moisture content, but increased the water absorption capacity of the material in at least 15 %. The addition of sunflower proteins till 20% w/w reduced significantly the post-pressing moisture content (ca. 5.7%), the water absorption capacity (till 43 %) and the relative deformation of the trays (till 21%). The formulation presenting the best properties contained 20% fiber and 10% protein isolate, and had a maximal resistance of 6.57 MPa and a 38% reduction in water absorption capacity, corresponding to a more compact, homogeneous and dense microstructure.
Fil: Salgado, Pablo Rodrigo. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Schmidt, Vivian C.. Universidade Federal de Santa Catarina; Brasil
Fil: Molina Ortiz, Sara Eugenia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Mauri, Adriana Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Laurindo, João B.. Universidade Federal de Santa Catarina; Brasil
description Biodegradable food packaging trays made from cassava starch, sunflower proteins and cellulose fibers were obtained by a foam baking process. The effect of varying the proportions of these three components on physico-chemical and mechanical properties of the trays was studied, as was the relationship between these properties and the trays' microstructure. All trays presented thicknesses between 1.55 and 1.76 mm, and densities between 0.46-0.59 g/cm3. The increment of fiber concentration from 10 to 20 % w/w improved the mechanical properties and slightly reduced the post-pressing moisture content, but increased the water absorption capacity of the material in at least 15 %. The addition of sunflower proteins till 20% w/w reduced significantly the post-pressing moisture content (ca. 5.7%), the water absorption capacity (till 43 %) and the relative deformation of the trays (till 21%). The formulation presenting the best properties contained 20% fiber and 10% protein isolate, and had a maximal resistance of 6.57 MPa and a 38% reduction in water absorption capacity, corresponding to a more compact, homogeneous and dense microstructure.
publishDate 2008
dc.date.none.fl_str_mv 2008-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/157393
Salgado, Pablo Rodrigo; Schmidt, Vivian C.; Molina Ortiz, Sara Eugenia; Mauri, Adriana Noemi; Laurindo, João B.; Biodegradable foams based on cassava starch, sunflower proteins and cellulose fibers obtained by a baking process; Elsevier; Journal of Food Engineering; 85; 4-2008; 435-443
0260-8774
1873-5770
CONICET Digital
CONICET
url http://hdl.handle.net/11336/157393
identifier_str_mv Salgado, Pablo Rodrigo; Schmidt, Vivian C.; Molina Ortiz, Sara Eugenia; Mauri, Adriana Noemi; Laurindo, João B.; Biodegradable foams based on cassava starch, sunflower proteins and cellulose fibers obtained by a baking process; Elsevier; Journal of Food Engineering; 85; 4-2008; 435-443
0260-8774
1873-5770
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2007.08.005
info:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/y83yyg7q
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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