Corn starch 80:20 "waxy":regular, "native" and phosphated, as bio-matrixes for edible films

Autores
Gutiérrez Carmona, Tomy José; Morales Mendoza, Noe Javier; Tapia, Maria Soledad; Pérez, Elevina
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Films made from starches are colorless, tasteless, non-toxic, biodegradable, and economical, besides having a low permeability to oxygen. Moreover, the cross-linking modification (phosphatation) could improve its physicochemical properties by reinforcing the hydrogen links inside the granules. The goals of this study were to elaborate and characterize starch corn films 80:20 ?waxy?:regular, from native and modified (cross-linked), to define their potential application. Results showed, that films with modified starch had highest hydrophilic properties which increased its thickness, permeability and solubility, and with mayor stability in acidic and alkaline medium. Finally, physicochemical properties and water vapor barrier data of the films denote the strong interaction phosphated starch-plasticizer.
Fil: Gutiérrez Carmona, Tomy José. 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
Fil: Morales Mendoza, Noe Javier. 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
Fil: Tapia, Maria Soledad. Instituto de Ciencia y Tecnología de Alimentos, Faculta;
Fil: Pérez, Elevina. Instituto de Ciencia y Tecnología de Alimentos, Faculta;
Materia
Starch
Chemical Modification
Corn
Edible Films
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:11336/77212
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Corn starch 80:20 "waxy":regular, "native" and phosphated, as bio-matrixes for edible filmsGutiérrez Carmona, Tomy JoséMorales Mendoza, Noe JavierTapia, Maria SoledadPérez, ElevinaStarchChemical ModificationCornEdible Filmshttps://purl.org/becyt/ford/2.10https://purl.org/becyt/ford/2Films made from starches are colorless, tasteless, non-toxic, biodegradable, and economical, besides having a low permeability to oxygen. Moreover, the cross-linking modification (phosphatation) could improve its physicochemical properties by reinforcing the hydrogen links inside the granules. The goals of this study were to elaborate and characterize starch corn films 80:20 ?waxy?:regular, from native and modified (cross-linked), to define their potential application. Results showed, that films with modified starch had highest hydrophilic properties which increased its thickness, permeability and solubility, and with mayor stability in acidic and alkaline medium. Finally, physicochemical properties and water vapor barrier data of the films denote the strong interaction phosphated starch-plasticizer.Fil: Gutiérrez Carmona, Tomy José. 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; ArgentinaFil: Morales Mendoza, Noe Javier. 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; ArgentinaFil: Tapia, Maria Soledad. Instituto de Ciencia y Tecnología de Alimentos, Faculta;Fil: Pérez, Elevina. Instituto de Ciencia y Tecnología de Alimentos, Faculta;Elsevier2015-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/77212Gutiérrez Carmona, Tomy José; Morales Mendoza, Noe Javier; Tapia, Maria Soledad; Pérez, Elevina; Corn starch 80:20 "waxy":regular, "native" and phosphated, as bio-matrixes for edible films; Elsevier; Procedia Materials Science; 8; 7-2015; 304-3102211-8128CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.mspro.2015.04.077info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:47:43Zoai:ri.conicet.gov.ar:11336/77212instacron: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:34982025-09-03 09:47:43.775CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Corn starch 80:20 "waxy":regular, "native" and phosphated, as bio-matrixes for edible films
title Corn starch 80:20 "waxy":regular, "native" and phosphated, as bio-matrixes for edible films
spellingShingle Corn starch 80:20 "waxy":regular, "native" and phosphated, as bio-matrixes for edible films
Gutiérrez Carmona, Tomy José
Starch
Chemical Modification
Corn
Edible Films
title_short Corn starch 80:20 "waxy":regular, "native" and phosphated, as bio-matrixes for edible films
title_full Corn starch 80:20 "waxy":regular, "native" and phosphated, as bio-matrixes for edible films
title_fullStr Corn starch 80:20 "waxy":regular, "native" and phosphated, as bio-matrixes for edible films
title_full_unstemmed Corn starch 80:20 "waxy":regular, "native" and phosphated, as bio-matrixes for edible films
title_sort Corn starch 80:20 "waxy":regular, "native" and phosphated, as bio-matrixes for edible films
dc.creator.none.fl_str_mv Gutiérrez Carmona, Tomy José
Morales Mendoza, Noe Javier
Tapia, Maria Soledad
Pérez, Elevina
author Gutiérrez Carmona, Tomy José
author_facet Gutiérrez Carmona, Tomy José
Morales Mendoza, Noe Javier
Tapia, Maria Soledad
Pérez, Elevina
author_role author
author2 Morales Mendoza, Noe Javier
Tapia, Maria Soledad
Pérez, Elevina
author2_role author
author
author
dc.subject.none.fl_str_mv Starch
Chemical Modification
Corn
Edible Films
topic Starch
Chemical Modification
Corn
Edible Films
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.10
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Films made from starches are colorless, tasteless, non-toxic, biodegradable, and economical, besides having a low permeability to oxygen. Moreover, the cross-linking modification (phosphatation) could improve its physicochemical properties by reinforcing the hydrogen links inside the granules. The goals of this study were to elaborate and characterize starch corn films 80:20 ?waxy?:regular, from native and modified (cross-linked), to define their potential application. Results showed, that films with modified starch had highest hydrophilic properties which increased its thickness, permeability and solubility, and with mayor stability in acidic and alkaline medium. Finally, physicochemical properties and water vapor barrier data of the films denote the strong interaction phosphated starch-plasticizer.
Fil: Gutiérrez Carmona, Tomy José. 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
Fil: Morales Mendoza, Noe Javier. 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
Fil: Tapia, Maria Soledad. Instituto de Ciencia y Tecnología de Alimentos, Faculta;
Fil: Pérez, Elevina. Instituto de Ciencia y Tecnología de Alimentos, Faculta;
description Films made from starches are colorless, tasteless, non-toxic, biodegradable, and economical, besides having a low permeability to oxygen. Moreover, the cross-linking modification (phosphatation) could improve its physicochemical properties by reinforcing the hydrogen links inside the granules. The goals of this study were to elaborate and characterize starch corn films 80:20 ?waxy?:regular, from native and modified (cross-linked), to define their potential application. Results showed, that films with modified starch had highest hydrophilic properties which increased its thickness, permeability and solubility, and with mayor stability in acidic and alkaline medium. Finally, physicochemical properties and water vapor barrier data of the films denote the strong interaction phosphated starch-plasticizer.
publishDate 2015
dc.date.none.fl_str_mv 2015-07
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/11336/77212
Gutiérrez Carmona, Tomy José; Morales Mendoza, Noe Javier; Tapia, Maria Soledad; Pérez, Elevina; Corn starch 80:20 "waxy":regular, "native" and phosphated, as bio-matrixes for edible films; Elsevier; Procedia Materials Science; 8; 7-2015; 304-310
2211-8128
CONICET Digital
CONICET
url http://hdl.handle.net/11336/77212
identifier_str_mv Gutiérrez Carmona, Tomy José; Morales Mendoza, Noe Javier; Tapia, Maria Soledad; Pérez, Elevina; Corn starch 80:20 "waxy":regular, "native" and phosphated, as bio-matrixes for edible films; Elsevier; Procedia Materials Science; 8; 7-2015; 304-310
2211-8128
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.mspro.2015.04.077
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
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 13.13397

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