Physico-chemical properties of edible films derived from native and phosphated cush-cush yam and cassava starches

Autores
Gutiérrez, Tomy J.; Morales Mendoza, Noe Javier; Pérez, Elevina; Tapia, María Soledad; Fama, Lucia Mercedes
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Edible, biodegradable films based on native and phosphated cush-cush yam and cassava starches plasticized with glycerol were developed by casting. The starches were chemically modified by cross-linking with sodium trimetaphosphate (STMP). The physicochemical properties of each of the different starch films were then evaluated and compared in order to determine their potential applications in the food industry. The amylose molecules in the cassava starch strongly interacted with glycerol resulting in an increase in the number of hydrogen bonds. This led to a slight shift upwards in the temperature required for the onset of the degradation of the cassava starch-based films, and even higher temperatures for degrading the films based on the modified starches. Films made from phosphated starches were more hydrophilic, producing an increase in solubility and crystallinity. Finally, the characteristics of the cassava films developed suggest that they would make good packaging materials, while films derived from cush-cush yam are more suitable as food coatings.
Fil: Gutiérrez, Tomy J.. Universidad Central de Venezuela; Venezuela
Fil: Morales Mendoza, Noe Javier. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química, Física de los Materiales, Medioambiente y Energía; Argentina
Fil: Pérez, Elevina. Universidad Central de Venezuela; Venezuela
Fil: Tapia, María Soledad. Universidad Central de Venezuela; Venezuela
Fil: Fama, Lucia Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Física de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Física de Buenos Aires; Argentina
Materia
Starch
Croslinking
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/18063
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Physico-chemical properties of edible films derived from native and phosphated cush-cush yam and cassava starchesGutiérrez, Tomy J.Morales Mendoza, Noe JavierPérez, ElevinaTapia, María SoledadFama, Lucia MercedesStarchCroslinkinghttps://purl.org/becyt/ford/2.5https://purl.org/becyt/ford/2Edible, biodegradable films based on native and phosphated cush-cush yam and cassava starches plasticized with glycerol were developed by casting. The starches were chemically modified by cross-linking with sodium trimetaphosphate (STMP). The physicochemical properties of each of the different starch films were then evaluated and compared in order to determine their potential applications in the food industry. The amylose molecules in the cassava starch strongly interacted with glycerol resulting in an increase in the number of hydrogen bonds. This led to a slight shift upwards in the temperature required for the onset of the degradation of the cassava starch-based films, and even higher temperatures for degrading the films based on the modified starches. Films made from phosphated starches were more hydrophilic, producing an increase in solubility and crystallinity. Finally, the characteristics of the cassava films developed suggest that they would make good packaging materials, while films derived from cush-cush yam are more suitable as food coatings.Fil: Gutiérrez, Tomy J.. Universidad Central de Venezuela; VenezuelaFil: Morales Mendoza, Noe Javier. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química, Física de los Materiales, Medioambiente y Energía; ArgentinaFil: Pérez, Elevina. Universidad Central de Venezuela; VenezuelaFil: Tapia, María Soledad. Universidad Central de Venezuela; VenezuelaFil: Fama, Lucia Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Física de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Física de Buenos Aires; ArgentinaElsevier2015-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/18063Gutiérrez, Tomy J.; Morales Mendoza, Noe Javier; Pérez, Elevina; Tapia, María Soledad; Fama, Lucia Mercedes; Physico-chemical properties of edible films derived from native and phosphated cush-cush yam and cassava starches; Elsevier; Food Packaging and Shelf Life; 3; 3-2015; 1-82214-2894enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.fpsl.2014.09.002info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S2214289414000684info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:28:06Zoai:ri.conicet.gov.ar:11336/18063instacron: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 10:28:07.11CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Physico-chemical properties of edible films derived from native and phosphated cush-cush yam and cassava starches
title Physico-chemical properties of edible films derived from native and phosphated cush-cush yam and cassava starches
spellingShingle Physico-chemical properties of edible films derived from native and phosphated cush-cush yam and cassava starches
Gutiérrez, Tomy J.
Starch
Croslinking
title_short Physico-chemical properties of edible films derived from native and phosphated cush-cush yam and cassava starches
title_full Physico-chemical properties of edible films derived from native and phosphated cush-cush yam and cassava starches
title_fullStr Physico-chemical properties of edible films derived from native and phosphated cush-cush yam and cassava starches
title_full_unstemmed Physico-chemical properties of edible films derived from native and phosphated cush-cush yam and cassava starches
title_sort Physico-chemical properties of edible films derived from native and phosphated cush-cush yam and cassava starches
dc.creator.none.fl_str_mv Gutiérrez, Tomy J.
Morales Mendoza, Noe Javier
Pérez, Elevina
Tapia, María Soledad
Fama, Lucia Mercedes
author Gutiérrez, Tomy J.
author_facet Gutiérrez, Tomy J.
Morales Mendoza, Noe Javier
Pérez, Elevina
Tapia, María Soledad
Fama, Lucia Mercedes
author_role author
author2 Morales Mendoza, Noe Javier
Pérez, Elevina
Tapia, María Soledad
Fama, Lucia Mercedes
author2_role author
author
author
author
dc.subject.none.fl_str_mv Starch
Croslinking
topic Starch
Croslinking
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.5
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Edible, biodegradable films based on native and phosphated cush-cush yam and cassava starches plasticized with glycerol were developed by casting. The starches were chemically modified by cross-linking with sodium trimetaphosphate (STMP). The physicochemical properties of each of the different starch films were then evaluated and compared in order to determine their potential applications in the food industry. The amylose molecules in the cassava starch strongly interacted with glycerol resulting in an increase in the number of hydrogen bonds. This led to a slight shift upwards in the temperature required for the onset of the degradation of the cassava starch-based films, and even higher temperatures for degrading the films based on the modified starches. Films made from phosphated starches were more hydrophilic, producing an increase in solubility and crystallinity. Finally, the characteristics of the cassava films developed suggest that they would make good packaging materials, while films derived from cush-cush yam are more suitable as food coatings.
Fil: Gutiérrez, Tomy J.. Universidad Central de Venezuela; Venezuela
Fil: Morales Mendoza, Noe Javier. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química, Física de los Materiales, Medioambiente y Energía; Argentina
Fil: Pérez, Elevina. Universidad Central de Venezuela; Venezuela
Fil: Tapia, María Soledad. Universidad Central de Venezuela; Venezuela
Fil: Fama, Lucia Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Física de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Física de Buenos Aires; Argentina
description Edible, biodegradable films based on native and phosphated cush-cush yam and cassava starches plasticized with glycerol were developed by casting. The starches were chemically modified by cross-linking with sodium trimetaphosphate (STMP). The physicochemical properties of each of the different starch films were then evaluated and compared in order to determine their potential applications in the food industry. The amylose molecules in the cassava starch strongly interacted with glycerol resulting in an increase in the number of hydrogen bonds. This led to a slight shift upwards in the temperature required for the onset of the degradation of the cassava starch-based films, and even higher temperatures for degrading the films based on the modified starches. Films made from phosphated starches were more hydrophilic, producing an increase in solubility and crystallinity. Finally, the characteristics of the cassava films developed suggest that they would make good packaging materials, while films derived from cush-cush yam are more suitable as food coatings.
publishDate 2015
dc.date.none.fl_str_mv 2015-03
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/11336/18063
Gutiérrez, Tomy J.; Morales Mendoza, Noe Javier; Pérez, Elevina; Tapia, María Soledad; Fama, Lucia Mercedes; Physico-chemical properties of edible films derived from native and phosphated cush-cush yam and cassava starches; Elsevier; Food Packaging and Shelf Life; 3; 3-2015; 1-8
2214-2894
url http://hdl.handle.net/11336/18063
identifier_str_mv Gutiérrez, Tomy J.; Morales Mendoza, Noe Javier; Pérez, Elevina; Tapia, María Soledad; Fama, Lucia Mercedes; Physico-chemical properties of edible films derived from native and phosphated cush-cush yam and cassava starches; Elsevier; Food Packaging and Shelf Life; 3; 3-2015; 1-8
2214-2894
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fpsl.2014.09.002
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S2214289414000684
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv 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
_version_ 1844614284550602752
score 13.070432

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