Structural and mechanical properties of edible films made from native and modified cush-cush yam and cassava starch

Autores
Gutiérrez Carmona, Tomy José; Tapia, María Soledad; Pérez, Elevina; Fama, Lucia Mercedes
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Several different hydrocolloids, such as starch, have been proposed as suitable base materials (matrices) for edible films in food packaging. Edible films from native and modified starch plasticized with glycerol were developed. Starches were obtained from dark cush-cush yam (Dioscorea trifida) and cassava (Manihot esculenta C.) from Venezuela, and chemically modified by cross-linking with sodium trimetaphosphate. The uniaxial tensile, microstructural and barrier properties of the films were then evaluated to determine their potential as a replacement for existing synthetic materials used in the food industry. The structure of the materials showed that the gelatinization process of cush-cush yam films was poorer than that of cassava. The glycerol-starch interaction (glycerol-amylose) was stronger in the films composed of modified starches and was more marked in cassava based films. All the films studied exhibited promising mechanical properties, with those derived from cush-cush yams showing the highest Young's modulus and resistivity values. Cassava based edible films and films derived from modified starch from both sources showed maximum flexibility, reinforcing the idea that the glycerol-starch interactions are stronger in these materials. Crosslinked films tended to be more permeable to water vapor due to their hydrophilic characteristics. The properties observed in these biodegradable materials highlight their potential as food packaging materials, thus enabling the replacement of synthetic materials that contaminate the environment.
Fil: Gutiérrez Carmona, Tomy José. Universidad Central de Venezuela; Venezuela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Tapia, María Soledad. Universidad Central de Venezuela; Venezuela
Fil: Pérez, Elevina. Universidad Central de Venezuela; Venezuela
Fil: Fama, Lucia Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Física. Laboratorio de Polímeros y Materiales Compuestos; Argentina
Materia
Starch
Cross-Linking
Edible Film
Structure
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:11336/46583
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/46583
network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling Structural and mechanical properties of edible films made from native and modified cush-cush yam and cassava starchGutiérrez Carmona, Tomy JoséTapia, María SoledadPérez, ElevinaFama, Lucia MercedesStarchCross-LinkingEdible FilmStructurehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Several different hydrocolloids, such as starch, have been proposed as suitable base materials (matrices) for edible films in food packaging. Edible films from native and modified starch plasticized with glycerol were developed. Starches were obtained from dark cush-cush yam (Dioscorea trifida) and cassava (Manihot esculenta C.) from Venezuela, and chemically modified by cross-linking with sodium trimetaphosphate. The uniaxial tensile, microstructural and barrier properties of the films were then evaluated to determine their potential as a replacement for existing synthetic materials used in the food industry. The structure of the materials showed that the gelatinization process of cush-cush yam films was poorer than that of cassava. The glycerol-starch interaction (glycerol-amylose) was stronger in the films composed of modified starches and was more marked in cassava based films. All the films studied exhibited promising mechanical properties, with those derived from cush-cush yams showing the highest Young's modulus and resistivity values. Cassava based edible films and films derived from modified starch from both sources showed maximum flexibility, reinforcing the idea that the glycerol-starch interactions are stronger in these materials. Crosslinked films tended to be more permeable to water vapor due to their hydrophilic characteristics. The properties observed in these biodegradable materials highlight their potential as food packaging materials, thus enabling the replacement of synthetic materials that contaminate the environment.Fil: Gutiérrez Carmona, Tomy José. Universidad Central de Venezuela; Venezuela. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Tapia, María Soledad. Universidad Central de Venezuela; VenezuelaFil: Pérez, Elevina. Universidad Central de Venezuela; VenezuelaFil: Fama, Lucia Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Física. Laboratorio de Polímeros y Materiales Compuestos; ArgentinaElsevier2015-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/46583Gutiérrez Carmona, Tomy José; Tapia, María Soledad; Pérez, Elevina; Fama, Lucia Mercedes; Structural and mechanical properties of edible films made from native and modified cush-cush yam and cassava starch; Elsevier; Food Hydrocolloids; 45; 3-2015; 211-2170268-005XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0268005X14004275info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2014.11.017info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:43:07Zoai:ri.conicet.gov.ar:11336/46583instacron: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 10:43:07.917CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Structural and mechanical properties of edible films made from native and modified cush-cush yam and cassava starch
title Structural and mechanical properties of edible films made from native and modified cush-cush yam and cassava starch
spellingShingle Structural and mechanical properties of edible films made from native and modified cush-cush yam and cassava starch
Gutiérrez Carmona, Tomy José
Starch
Cross-Linking
Edible Film
Structure
title_short Structural and mechanical properties of edible films made from native and modified cush-cush yam and cassava starch
title_full Structural and mechanical properties of edible films made from native and modified cush-cush yam and cassava starch
title_fullStr Structural and mechanical properties of edible films made from native and modified cush-cush yam and cassava starch
title_full_unstemmed Structural and mechanical properties of edible films made from native and modified cush-cush yam and cassava starch
title_sort Structural and mechanical properties of edible films made from native and modified cush-cush yam and cassava starch
dc.creator.none.fl_str_mv Gutiérrez Carmona, Tomy José
Tapia, María Soledad
Pérez, Elevina
Fama, Lucia Mercedes
author Gutiérrez Carmona, Tomy José
author_facet Gutiérrez Carmona, Tomy José
Tapia, María Soledad
Pérez, Elevina
Fama, Lucia Mercedes
author_role author
author2 Tapia, María Soledad
Pérez, Elevina
Fama, Lucia Mercedes
author2_role author
author
author
dc.subject.none.fl_str_mv Starch
Cross-Linking
Edible Film
Structure
topic Starch
Cross-Linking
Edible Film
Structure
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Several different hydrocolloids, such as starch, have been proposed as suitable base materials (matrices) for edible films in food packaging. Edible films from native and modified starch plasticized with glycerol were developed. Starches were obtained from dark cush-cush yam (Dioscorea trifida) and cassava (Manihot esculenta C.) from Venezuela, and chemically modified by cross-linking with sodium trimetaphosphate. The uniaxial tensile, microstructural and barrier properties of the films were then evaluated to determine their potential as a replacement for existing synthetic materials used in the food industry. The structure of the materials showed that the gelatinization process of cush-cush yam films was poorer than that of cassava. The glycerol-starch interaction (glycerol-amylose) was stronger in the films composed of modified starches and was more marked in cassava based films. All the films studied exhibited promising mechanical properties, with those derived from cush-cush yams showing the highest Young's modulus and resistivity values. Cassava based edible films and films derived from modified starch from both sources showed maximum flexibility, reinforcing the idea that the glycerol-starch interactions are stronger in these materials. Crosslinked films tended to be more permeable to water vapor due to their hydrophilic characteristics. The properties observed in these biodegradable materials highlight their potential as food packaging materials, thus enabling the replacement of synthetic materials that contaminate the environment.
Fil: Gutiérrez Carmona, Tomy José. Universidad Central de Venezuela; Venezuela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Tapia, María Soledad. Universidad Central de Venezuela; Venezuela
Fil: Pérez, Elevina. Universidad Central de Venezuela; Venezuela
Fil: Fama, Lucia Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Física. Laboratorio de Polímeros y Materiales Compuestos; Argentina
description Several different hydrocolloids, such as starch, have been proposed as suitable base materials (matrices) for edible films in food packaging. Edible films from native and modified starch plasticized with glycerol were developed. Starches were obtained from dark cush-cush yam (Dioscorea trifida) and cassava (Manihot esculenta C.) from Venezuela, and chemically modified by cross-linking with sodium trimetaphosphate. The uniaxial tensile, microstructural and barrier properties of the films were then evaluated to determine their potential as a replacement for existing synthetic materials used in the food industry. The structure of the materials showed that the gelatinization process of cush-cush yam films was poorer than that of cassava. The glycerol-starch interaction (glycerol-amylose) was stronger in the films composed of modified starches and was more marked in cassava based films. All the films studied exhibited promising mechanical properties, with those derived from cush-cush yams showing the highest Young's modulus and resistivity values. Cassava based edible films and films derived from modified starch from both sources showed maximum flexibility, reinforcing the idea that the glycerol-starch interactions are stronger in these materials. Crosslinked films tended to be more permeable to water vapor due to their hydrophilic characteristics. The properties observed in these biodegradable materials highlight their potential as food packaging materials, thus enabling the replacement of synthetic materials that contaminate the environment.
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/11336/46583
Gutiérrez Carmona, Tomy José; Tapia, María Soledad; Pérez, Elevina; Fama, Lucia Mercedes; Structural and mechanical properties of edible films made from native and modified cush-cush yam and cassava starch; Elsevier; Food Hydrocolloids; 45; 3-2015; 211-217
0268-005X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/46583
identifier_str_mv Gutiérrez Carmona, Tomy José; Tapia, María Soledad; Pérez, Elevina; Fama, Lucia Mercedes; Structural and mechanical properties of edible films made from native and modified cush-cush yam and cassava starch; Elsevier; Food Hydrocolloids; 45; 3-2015; 211-217
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/url/http://www.sciencedirect.com/science/article/pii/S0268005X14004275
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2014.11.017
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
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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