Structural properties and in vitro digestibility of edible and pH-sensitive films made from guinea arrowroot starch and wastes from wine manufacture

Autores
Gutiérrez Carmona, Tomy José; Herniou Julien, Clémence; Alvarez Gonzalez, Kelvia Kristina; Alvarez, Vera Alejandra
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
A non-conventional starch obtained from guinea arrowroot tubers (Calathea allouia) grown in the Amazon was used as a polymeric matrix for the development of edible films. The films were manufactured by blending/thermo molding and plasticized with glycerol. Agro-industrial wastes from wine manufacture (grape waste flour and grape waste extract) were used as natural fillers of the thermoplastic starch (TPS) matrices. The results showed that the natural fillers caused cross-linking in the TPS matrix. This led to the production of films with higher resistant starch (RS) content, especially RS type 4 (RS4), although the DSC results showed that the films developed also contained RS type 3 (RS3). As expected, the presence of RS reduced the in vitro digestibility rate. Films made with the natural fillers were also less hydrophilic, had a greater thermal resistance, and tended towards ductile mechanical behavior. Finally, the edible film containing grape waste flour as a natural filler proved to be pH-sensitive, although this material disintegrated under alkaline conditions.
Fil: Gutiérrez Carmona, Tomy José. 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: Herniou-Julien, Clémence. Institut Universitaire Et Technologique Of Saint-brieuc;
Fil: Alvarez Gonzalez, Kelvia Kristina. Universidad Central de Venezuela; Venezuela
Fil: Alvarez, Vera Alejandra. 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
Materia
Grape
Natural filler
Resistant starch
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:11336/92985
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Structural properties and in vitro digestibility of edible and pH-sensitive films made from guinea arrowroot starch and wastes from wine manufactureGutiérrez Carmona, Tomy JoséHerniou Julien, ClémenceAlvarez Gonzalez, Kelvia KristinaAlvarez, Vera AlejandraGrapeNatural fillerResistant starchhttps://purl.org/becyt/ford/2.5https://purl.org/becyt/ford/2https://purl.org/becyt/ford/2.5https://purl.org/becyt/ford/2A non-conventional starch obtained from guinea arrowroot tubers (Calathea allouia) grown in the Amazon was used as a polymeric matrix for the development of edible films. The films were manufactured by blending/thermo molding and plasticized with glycerol. Agro-industrial wastes from wine manufacture (grape waste flour and grape waste extract) were used as natural fillers of the thermoplastic starch (TPS) matrices. The results showed that the natural fillers caused cross-linking in the TPS matrix. This led to the production of films with higher resistant starch (RS) content, especially RS type 4 (RS4), although the DSC results showed that the films developed also contained RS type 3 (RS3). As expected, the presence of RS reduced the in vitro digestibility rate. Films made with the natural fillers were also less hydrophilic, had a greater thermal resistance, and tended towards ductile mechanical behavior. Finally, the edible film containing grape waste flour as a natural filler proved to be pH-sensitive, although this material disintegrated under alkaline conditions.Fil: Gutiérrez Carmona, Tomy José. 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: Herniou-Julien, Clémence. Institut Universitaire Et Technologique Of Saint-brieuc;Fil: Alvarez Gonzalez, Kelvia Kristina. Universidad Central de Venezuela; VenezuelaFil: Alvarez, Vera Alejandra. 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; ArgentinaElsevier2018-03-15info: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/11336/92985Gutiérrez Carmona, Tomy José; Herniou Julien, Clémence; Alvarez Gonzalez, Kelvia Kristina; Alvarez, Vera Alejandra; Structural properties and in vitro digestibility of edible and pH-sensitive films made from guinea arrowroot starch and wastes from wine manufacture; Elsevier; Carbohydrate Polymers; 184; 15-3-2018; 135-1430144-8617CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://linkinghub.elsevier.com/retrieve/pii/S0144861717314467info:eu-repo/semantics/altIdentifier/doi/10.1016/j.carbpol.2017.12.039info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:17:35Zoai:ri.conicet.gov.ar:11336/92985instacron: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:34982025-10-22 11:17:35.302CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Structural properties and in vitro digestibility of edible and pH-sensitive films made from guinea arrowroot starch and wastes from wine manufacture
title Structural properties and in vitro digestibility of edible and pH-sensitive films made from guinea arrowroot starch and wastes from wine manufacture
spellingShingle Structural properties and in vitro digestibility of edible and pH-sensitive films made from guinea arrowroot starch and wastes from wine manufacture
Gutiérrez Carmona, Tomy José
Grape
Natural filler
Resistant starch
title_short Structural properties and in vitro digestibility of edible and pH-sensitive films made from guinea arrowroot starch and wastes from wine manufacture
title_full Structural properties and in vitro digestibility of edible and pH-sensitive films made from guinea arrowroot starch and wastes from wine manufacture
title_fullStr Structural properties and in vitro digestibility of edible and pH-sensitive films made from guinea arrowroot starch and wastes from wine manufacture
title_full_unstemmed Structural properties and in vitro digestibility of edible and pH-sensitive films made from guinea arrowroot starch and wastes from wine manufacture
title_sort Structural properties and in vitro digestibility of edible and pH-sensitive films made from guinea arrowroot starch and wastes from wine manufacture
dc.creator.none.fl_str_mv Gutiérrez Carmona, Tomy José
Herniou Julien, Clémence
Alvarez Gonzalez, Kelvia Kristina
Alvarez, Vera Alejandra
author Gutiérrez Carmona, Tomy José
author_facet Gutiérrez Carmona, Tomy José
Herniou Julien, Clémence
Alvarez Gonzalez, Kelvia Kristina
Alvarez, Vera Alejandra
author_role author
author2 Herniou Julien, Clémence
Alvarez Gonzalez, Kelvia Kristina
Alvarez, Vera Alejandra
author2_role author
author
author
dc.subject.none.fl_str_mv Grape
Natural filler
Resistant starch
topic Grape
Natural filler
Resistant starch
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.5
https://purl.org/becyt/ford/2
https://purl.org/becyt/ford/2.5
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv A non-conventional starch obtained from guinea arrowroot tubers (Calathea allouia) grown in the Amazon was used as a polymeric matrix for the development of edible films. The films were manufactured by blending/thermo molding and plasticized with glycerol. Agro-industrial wastes from wine manufacture (grape waste flour and grape waste extract) were used as natural fillers of the thermoplastic starch (TPS) matrices. The results showed that the natural fillers caused cross-linking in the TPS matrix. This led to the production of films with higher resistant starch (RS) content, especially RS type 4 (RS4), although the DSC results showed that the films developed also contained RS type 3 (RS3). As expected, the presence of RS reduced the in vitro digestibility rate. Films made with the natural fillers were also less hydrophilic, had a greater thermal resistance, and tended towards ductile mechanical behavior. Finally, the edible film containing grape waste flour as a natural filler proved to be pH-sensitive, although this material disintegrated under alkaline conditions.
Fil: Gutiérrez Carmona, Tomy José. 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: Herniou-Julien, Clémence. Institut Universitaire Et Technologique Of Saint-brieuc;
Fil: Alvarez Gonzalez, Kelvia Kristina. Universidad Central de Venezuela; Venezuela
Fil: Alvarez, Vera Alejandra. 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
description A non-conventional starch obtained from guinea arrowroot tubers (Calathea allouia) grown in the Amazon was used as a polymeric matrix for the development of edible films. The films were manufactured by blending/thermo molding and plasticized with glycerol. Agro-industrial wastes from wine manufacture (grape waste flour and grape waste extract) were used as natural fillers of the thermoplastic starch (TPS) matrices. The results showed that the natural fillers caused cross-linking in the TPS matrix. This led to the production of films with higher resistant starch (RS) content, especially RS type 4 (RS4), although the DSC results showed that the films developed also contained RS type 3 (RS3). As expected, the presence of RS reduced the in vitro digestibility rate. Films made with the natural fillers were also less hydrophilic, had a greater thermal resistance, and tended towards ductile mechanical behavior. Finally, the edible film containing grape waste flour as a natural filler proved to be pH-sensitive, although this material disintegrated under alkaline conditions.
publishDate 2018
dc.date.none.fl_str_mv 2018-03-15
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/11336/92985
Gutiérrez Carmona, Tomy José; Herniou Julien, Clémence; Alvarez Gonzalez, Kelvia Kristina; Alvarez, Vera Alejandra; Structural properties and in vitro digestibility of edible and pH-sensitive films made from guinea arrowroot starch and wastes from wine manufacture; Elsevier; Carbohydrate Polymers; 184; 15-3-2018; 135-143
0144-8617
CONICET Digital
CONICET
url http://hdl.handle.net/11336/92985
identifier_str_mv Gutiérrez Carmona, Tomy José; Herniou Julien, Clémence; Alvarez Gonzalez, Kelvia Kristina; Alvarez, Vera Alejandra; Structural properties and in vitro digestibility of edible and pH-sensitive films made from guinea arrowroot starch and wastes from wine manufacture; Elsevier; Carbohydrate Polymers; 184; 15-3-2018; 135-143
0144-8617
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://linkinghub.elsevier.com/retrieve/pii/S0144861717314467
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.carbpol.2017.12.039
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
_version_ 1846781635149692928
score 12.982451

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