Influence of beet flour on the relationship surface-properties of edible and intelligent films made from native and modified plantain flour

Autores
Gutiérrez Carmona, Tomy José; Suniaga, Jusneydy; Monsalve, Antonio; Garcia, Nancy Lis
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Different studies have been performed on edible films. However, the surface properties and the relationship with their properties has not been analyzed. Edible films were obtained from native and modified plantain flour, with and without the incorporation of beet flour. Moisture content, stability in acidic or alkaline solutions, thermogravimetric analysis (TGA), X-ray diffraction pattern (XRD), differential scanning calorimetry (DSC), attenuated total reflectance Fourier transform infrared spectroscopy (ATR/FTIR), scanning electron microscopy (SEM), atomic force microscopy (AFM) and color parameters were determined. The systems evaluated with the incorporation of beet flour showed a plasticizer effect, which led to the obtaining of more transparent, smoother and wet films. This also was related with higher transmittance and slightest thermodynamic stability. Similarly, the modified plantain flour by cross-linking with sodium trimetaphosphate, allowed to obtain films transparent, smoother, more plastic and degradable. Considering the results, it was concluded that the minor interaction between the starch-starch chains, allowed to obtain films with lower development of the crystalline phase, which favored the obtaining of films transparent, smoother, more plastic and degradable.
Fil: Gutiérrez Carmona, Tomy José. Universidad Central de Venezuela; Venezuela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Suniaga, Jusneydy. Universidad Central de Venezuela; Venezuela
Fil: Monsalve, Antonio. Instituto Venezolano de Investigaciones Científicas; Venezuela
Fil: Garcia, Nancy Lis. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Oficina de Coordinacion Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Subsede del Centro de Investigaciones en Hidratos de Carbono | Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono. Subsede del Centro de Investigaciones en Hidratos de Carbono; Argentina. 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
CHEMICAL MODIFICATION
EDIBLE FILMS
PLANTAIN FLOUR
STRUCTURE
SURFACE
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:11336/151827
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/151827
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Influence of beet flour on the relationship surface-properties of edible and intelligent films made from native and modified plantain flourGutiérrez Carmona, Tomy JoséSuniaga, JusneydyMonsalve, AntonioGarcia, Nancy LisCHEMICAL MODIFICATIONEDIBLE FILMSPLANTAIN FLOURSTRUCTURESURFACEhttps://purl.org/becyt/ford/2.5https://purl.org/becyt/ford/2Different studies have been performed on edible films. However, the surface properties and the relationship with their properties has not been analyzed. Edible films were obtained from native and modified plantain flour, with and without the incorporation of beet flour. Moisture content, stability in acidic or alkaline solutions, thermogravimetric analysis (TGA), X-ray diffraction pattern (XRD), differential scanning calorimetry (DSC), attenuated total reflectance Fourier transform infrared spectroscopy (ATR/FTIR), scanning electron microscopy (SEM), atomic force microscopy (AFM) and color parameters were determined. The systems evaluated with the incorporation of beet flour showed a plasticizer effect, which led to the obtaining of more transparent, smoother and wet films. This also was related with higher transmittance and slightest thermodynamic stability. Similarly, the modified plantain flour by cross-linking with sodium trimetaphosphate, allowed to obtain films transparent, smoother, more plastic and degradable. Considering the results, it was concluded that the minor interaction between the starch-starch chains, allowed to obtain films with lower development of the crystalline phase, which favored the obtaining of films transparent, smoother, more plastic and degradable.Fil: Gutiérrez Carmona, Tomy José. Universidad Central de Venezuela; Venezuela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; ArgentinaFil: Suniaga, Jusneydy. Universidad Central de Venezuela; VenezuelaFil: Monsalve, Antonio. Instituto Venezolano de Investigaciones Científicas; VenezuelaFil: Garcia, Nancy Lis. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Oficina de Coordinacion Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Subsede del Centro de Investigaciones en Hidratos de Carbono | Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono. Subsede del Centro de Investigaciones en Hidratos de Carbono; Argentina. 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; ArgentinaElsevier2015-10info: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/11336/151827Gutiérrez Carmona, Tomy José; Suniaga, Jusneydy; Monsalve, Antonio; Garcia, Nancy Lis; Influence of beet flour on the relationship surface-properties of edible and intelligent films made from native and modified plantain flour; Elsevier; Food Hydrocolloids; 54; 10-2015; 234-2440268-005XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2015.10.012info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0268005X15301181info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:29:04Zoai:ri.conicet.gov.ar:11336/151827instacron: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 10:29:05.101CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Influence of beet flour on the relationship surface-properties of edible and intelligent films made from native and modified plantain flour
title Influence of beet flour on the relationship surface-properties of edible and intelligent films made from native and modified plantain flour
spellingShingle Influence of beet flour on the relationship surface-properties of edible and intelligent films made from native and modified plantain flour
Gutiérrez Carmona, Tomy José
CHEMICAL MODIFICATION
EDIBLE FILMS
PLANTAIN FLOUR
STRUCTURE
SURFACE
title_short Influence of beet flour on the relationship surface-properties of edible and intelligent films made from native and modified plantain flour
title_full Influence of beet flour on the relationship surface-properties of edible and intelligent films made from native and modified plantain flour
title_fullStr Influence of beet flour on the relationship surface-properties of edible and intelligent films made from native and modified plantain flour
title_full_unstemmed Influence of beet flour on the relationship surface-properties of edible and intelligent films made from native and modified plantain flour
title_sort Influence of beet flour on the relationship surface-properties of edible and intelligent films made from native and modified plantain flour
dc.creator.none.fl_str_mv Gutiérrez Carmona, Tomy José
Suniaga, Jusneydy
Monsalve, Antonio
Garcia, Nancy Lis
author Gutiérrez Carmona, Tomy José
author_facet Gutiérrez Carmona, Tomy José
Suniaga, Jusneydy
Monsalve, Antonio
Garcia, Nancy Lis
author_role author
author2 Suniaga, Jusneydy
Monsalve, Antonio
Garcia, Nancy Lis
author2_role author
author
author
dc.subject.none.fl_str_mv CHEMICAL MODIFICATION
EDIBLE FILMS
PLANTAIN FLOUR
STRUCTURE
SURFACE
topic CHEMICAL MODIFICATION
EDIBLE FILMS
PLANTAIN FLOUR
STRUCTURE
SURFACE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.5
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Different studies have been performed on edible films. However, the surface properties and the relationship with their properties has not been analyzed. Edible films were obtained from native and modified plantain flour, with and without the incorporation of beet flour. Moisture content, stability in acidic or alkaline solutions, thermogravimetric analysis (TGA), X-ray diffraction pattern (XRD), differential scanning calorimetry (DSC), attenuated total reflectance Fourier transform infrared spectroscopy (ATR/FTIR), scanning electron microscopy (SEM), atomic force microscopy (AFM) and color parameters were determined. The systems evaluated with the incorporation of beet flour showed a plasticizer effect, which led to the obtaining of more transparent, smoother and wet films. This also was related with higher transmittance and slightest thermodynamic stability. Similarly, the modified plantain flour by cross-linking with sodium trimetaphosphate, allowed to obtain films transparent, smoother, more plastic and degradable. Considering the results, it was concluded that the minor interaction between the starch-starch chains, allowed to obtain films with lower development of the crystalline phase, which favored the obtaining of films transparent, smoother, more plastic and degradable.
Fil: Gutiérrez Carmona, Tomy José. Universidad Central de Venezuela; Venezuela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Suniaga, Jusneydy. Universidad Central de Venezuela; Venezuela
Fil: Monsalve, Antonio. Instituto Venezolano de Investigaciones Científicas; Venezuela
Fil: Garcia, Nancy Lis. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Oficina de Coordinacion Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Subsede del Centro de Investigaciones en Hidratos de Carbono | Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono. Subsede del Centro de Investigaciones en Hidratos de Carbono; Argentina. 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 Different studies have been performed on edible films. However, the surface properties and the relationship with their properties has not been analyzed. Edible films were obtained from native and modified plantain flour, with and without the incorporation of beet flour. Moisture content, stability in acidic or alkaline solutions, thermogravimetric analysis (TGA), X-ray diffraction pattern (XRD), differential scanning calorimetry (DSC), attenuated total reflectance Fourier transform infrared spectroscopy (ATR/FTIR), scanning electron microscopy (SEM), atomic force microscopy (AFM) and color parameters were determined. The systems evaluated with the incorporation of beet flour showed a plasticizer effect, which led to the obtaining of more transparent, smoother and wet films. This also was related with higher transmittance and slightest thermodynamic stability. Similarly, the modified plantain flour by cross-linking with sodium trimetaphosphate, allowed to obtain films transparent, smoother, more plastic and degradable. Considering the results, it was concluded that the minor interaction between the starch-starch chains, allowed to obtain films with lower development of the crystalline phase, which favored the obtaining of films transparent, smoother, more plastic and degradable.
publishDate 2015
dc.date.none.fl_str_mv 2015-10
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/11336/151827
Gutiérrez Carmona, Tomy José; Suniaga, Jusneydy; Monsalve, Antonio; Garcia, Nancy Lis; Influence of beet flour on the relationship surface-properties of edible and intelligent films made from native and modified plantain flour; Elsevier; Food Hydrocolloids; 54; 10-2015; 234-244
0268-005X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/151827
identifier_str_mv Gutiérrez Carmona, Tomy José; Suniaga, Jusneydy; Monsalve, Antonio; Garcia, Nancy Lis; Influence of beet flour on the relationship surface-properties of edible and intelligent films made from native and modified plantain flour; Elsevier; Food Hydrocolloids; 54; 10-2015; 234-244
0268-005X
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.foodhyd.2015.10.012
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0268005X15301181
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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