Starch-Pectin Films Obtained By Extrusion And Compression Molding

Autores
Gamboni, Jimena Elizabeth; Slavutsky, Anibal Marcelo; Bertuzzi, María Florencia
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Starch and pectin are biopolymers that can achieve thermoplastic properties and can be processed through extrusion and thermos-compression to obtain edible films. The aim of this work was to evaluate the effect of starch-pectin blending on the extrusion processability and the performance of the resulting films. Starch-pectin films, plasticized with glycerol, were obtained by extrusion followed by compression molding. Different extrusion temperature profiles were assayed, whereas feeding speed and screw speed remained constant. Blending starch and pectin allowed a reduction of around 30% in torque and pressure values during extrusion, compared with extruding conditions of starch. Physical and functional characterizations of the film samples were performed. The obtained composed films were homogenous and had intermediate mechanical properties between the starch and pectin films. No relevant differences were found in water barrier properties of films based on pure polysaccharides and blends. Thus, starch-pectin blends can be extruded and molded into films under milder operational conditions than starch alone, without resigning their functional properties. This could lead to reduced operating costs in the manufacturing process.
Fil: Gamboni, Jimena Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Slavutsky, Anibal Marcelo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina. Universidad Nacional de Salta. Facultad de Ingeniería; Argentina
Fil: Bertuzzi, María Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina. Universidad Nacional de Salta. Facultad de Ingeniería; Argentina
Materia
BIODEGRADABLE
EDIBLE FILMS
THERMOPLASTIC MATERIAL
BIOPOLYMERS
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:11336/120470
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Starch-Pectin Films Obtained By Extrusion And Compression MoldingGamboni, Jimena ElizabethSlavutsky, Anibal MarceloBertuzzi, María FlorenciaBIODEGRADABLEEDIBLE FILMSTHERMOPLASTIC MATERIALBIOPOLYMERShttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2Starch and pectin are biopolymers that can achieve thermoplastic properties and can be processed through extrusion and thermos-compression to obtain edible films. The aim of this work was to evaluate the effect of starch-pectin blending on the extrusion processability and the performance of the resulting films. Starch-pectin films, plasticized with glycerol, were obtained by extrusion followed by compression molding. Different extrusion temperature profiles were assayed, whereas feeding speed and screw speed remained constant. Blending starch and pectin allowed a reduction of around 30% in torque and pressure values during extrusion, compared with extruding conditions of starch. Physical and functional characterizations of the film samples were performed. The obtained composed films were homogenous and had intermediate mechanical properties between the starch and pectin films. No relevant differences were found in water barrier properties of films based on pure polysaccharides and blends. Thus, starch-pectin blends can be extruded and molded into films under milder operational conditions than starch alone, without resigning their functional properties. This could lead to reduced operating costs in the manufacturing process.Fil: Gamboni, Jimena Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Slavutsky, Anibal Marcelo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina. Universidad Nacional de Salta. Facultad de Ingeniería; ArgentinaFil: Bertuzzi, María Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina. Universidad Nacional de Salta. Facultad de Ingeniería; ArgentinaEditorial Management System2019-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/120470Gamboni, Jimena Elizabeth; Slavutsky, Anibal Marcelo; Bertuzzi, María Florencia; Starch-Pectin Films Obtained By Extrusion And Compression Molding; Editorial Management System; Journal of Multidisciplinary Engineering Science and Technology; 6; 6; 6-2019; 10175-101832458-9403CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.jmest.org/wp-content/uploads/JMESTN42352967.pdfinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:18:35Zoai:ri.conicet.gov.ar:11336/120470instacron: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 10:18:35.213CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Starch-Pectin Films Obtained By Extrusion And Compression Molding
title Starch-Pectin Films Obtained By Extrusion And Compression Molding
spellingShingle Starch-Pectin Films Obtained By Extrusion And Compression Molding
Gamboni, Jimena Elizabeth
BIODEGRADABLE
EDIBLE FILMS
THERMOPLASTIC MATERIAL
BIOPOLYMERS
title_short Starch-Pectin Films Obtained By Extrusion And Compression Molding
title_full Starch-Pectin Films Obtained By Extrusion And Compression Molding
title_fullStr Starch-Pectin Films Obtained By Extrusion And Compression Molding
title_full_unstemmed Starch-Pectin Films Obtained By Extrusion And Compression Molding
title_sort Starch-Pectin Films Obtained By Extrusion And Compression Molding
dc.creator.none.fl_str_mv Gamboni, Jimena Elizabeth
Slavutsky, Anibal Marcelo
Bertuzzi, María Florencia
author Gamboni, Jimena Elizabeth
author_facet Gamboni, Jimena Elizabeth
Slavutsky, Anibal Marcelo
Bertuzzi, María Florencia
author_role author
author2 Slavutsky, Anibal Marcelo
Bertuzzi, María Florencia
author2_role author
author
dc.subject.none.fl_str_mv BIODEGRADABLE
EDIBLE FILMS
THERMOPLASTIC MATERIAL
BIOPOLYMERS
topic BIODEGRADABLE
EDIBLE FILMS
THERMOPLASTIC MATERIAL
BIOPOLYMERS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Starch and pectin are biopolymers that can achieve thermoplastic properties and can be processed through extrusion and thermos-compression to obtain edible films. The aim of this work was to evaluate the effect of starch-pectin blending on the extrusion processability and the performance of the resulting films. Starch-pectin films, plasticized with glycerol, were obtained by extrusion followed by compression molding. Different extrusion temperature profiles were assayed, whereas feeding speed and screw speed remained constant. Blending starch and pectin allowed a reduction of around 30% in torque and pressure values during extrusion, compared with extruding conditions of starch. Physical and functional characterizations of the film samples were performed. The obtained composed films were homogenous and had intermediate mechanical properties between the starch and pectin films. No relevant differences were found in water barrier properties of films based on pure polysaccharides and blends. Thus, starch-pectin blends can be extruded and molded into films under milder operational conditions than starch alone, without resigning their functional properties. This could lead to reduced operating costs in the manufacturing process.
Fil: Gamboni, Jimena Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Slavutsky, Anibal Marcelo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina. Universidad Nacional de Salta. Facultad de Ingeniería; Argentina
Fil: Bertuzzi, María Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina. Universidad Nacional de Salta. Facultad de Ingeniería; Argentina
description Starch and pectin are biopolymers that can achieve thermoplastic properties and can be processed through extrusion and thermos-compression to obtain edible films. The aim of this work was to evaluate the effect of starch-pectin blending on the extrusion processability and the performance of the resulting films. Starch-pectin films, plasticized with glycerol, were obtained by extrusion followed by compression molding. Different extrusion temperature profiles were assayed, whereas feeding speed and screw speed remained constant. Blending starch and pectin allowed a reduction of around 30% in torque and pressure values during extrusion, compared with extruding conditions of starch. Physical and functional characterizations of the film samples were performed. The obtained composed films were homogenous and had intermediate mechanical properties between the starch and pectin films. No relevant differences were found in water barrier properties of films based on pure polysaccharides and blends. Thus, starch-pectin blends can be extruded and molded into films under milder operational conditions than starch alone, without resigning their functional properties. This could lead to reduced operating costs in the manufacturing process.
publishDate 2019
dc.date.none.fl_str_mv 2019-06
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/11336/120470
Gamboni, Jimena Elizabeth; Slavutsky, Anibal Marcelo; Bertuzzi, María Florencia; Starch-Pectin Films Obtained By Extrusion And Compression Molding; Editorial Management System; Journal of Multidisciplinary Engineering Science and Technology; 6; 6; 6-2019; 10175-10183
2458-9403
CONICET Digital
CONICET
url http://hdl.handle.net/11336/120470
identifier_str_mv Gamboni, Jimena Elizabeth; Slavutsky, Anibal Marcelo; Bertuzzi, María Florencia; Starch-Pectin Films Obtained By Extrusion And Compression Molding; Editorial Management System; Journal of Multidisciplinary Engineering Science and Technology; 6; 6; 6-2019; 10175-10183
2458-9403
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.jmest.org/wp-content/uploads/JMESTN42352967.pdf
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 Editorial Management System
publisher.none.fl_str_mv Editorial Management System
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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