Effect of beet flour on films made from biological macromolecules: Native and modified plantain flour

Autores
Gutiérrez Carmona, Tomy José; Guzmán, Romel; Medina Jaramillo, Carolina; Fama, Lucia Mercedes
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Biological macromolecules such as starches of different amylaceous sources have been used in the formulation of edible films. However, there are few studies aimed at evaluating edible and intelligent films with response to pH changes from natural pigments, this despite the importance of these materials. In this context, films from native and modified plantain flour, plasticized with glycerol, with or without the addition of beet flour were developed. The chemical and structural composition of the flours, and its incidence on thickness, water solubility, contact angle, and mechanical and microstructural properties were evaluated, thus as its response to pH changes of the developed films. The observations showed that the incorporation of beet flour allowed to obtain intelligent films front to pH changes alkaline. Likewise, the betalains that were found in beet flour interacted more efficiently with the phosphated plantain flour, limiting well its immediate response to pH changes. In the same way, proteins and sugars of beet flour allowed to obtain more flexible films, due to the hydrogen bond interactions between these constituents and the plantain flours. This latter could justify the decrease of contact angle, and the increase on thickness and solubility of these films.
Fil: Gutiérrez Carmona, Tomy José. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Central de Venezuela; Venezuela
Fil: Guzmán, Romel. Universidad Central de Venezuela; Venezuela
Fil: Medina Jaramillo, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnología en Polímeros y Nanotecnología. Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnología en Polímeros y Nanotecnología; 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. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Física. Laboratorio de Polímeros y Materiales Compuestos; Argentina
Fil: Fama, Lucia Mercedes. 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. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Física. Laboratorio de Polímeros y Materiales Compuestos; Argentina
Materia
Intelligent Films
Modified Flour
Plantain And Beet Flours
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/38938
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/38938
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of beet flour on films made from biological macromolecules: Native and modified plantain flourGutiérrez Carmona, Tomy JoséGuzmán, RomelMedina Jaramillo, CarolinaFama, Lucia MercedesIntelligent FilmsModified FlourPlantain And Beet Flourshttps://purl.org/becyt/ford/2.5https://purl.org/becyt/ford/2Biological macromolecules such as starches of different amylaceous sources have been used in the formulation of edible films. However, there are few studies aimed at evaluating edible and intelligent films with response to pH changes from natural pigments, this despite the importance of these materials. In this context, films from native and modified plantain flour, plasticized with glycerol, with or without the addition of beet flour were developed. The chemical and structural composition of the flours, and its incidence on thickness, water solubility, contact angle, and mechanical and microstructural properties were evaluated, thus as its response to pH changes of the developed films. The observations showed that the incorporation of beet flour allowed to obtain intelligent films front to pH changes alkaline. Likewise, the betalains that were found in beet flour interacted more efficiently with the phosphated plantain flour, limiting well its immediate response to pH changes. In the same way, proteins and sugars of beet flour allowed to obtain more flexible films, due to the hydrogen bond interactions between these constituents and the plantain flours. This latter could justify the decrease of contact angle, and the increase on thickness and solubility of these films.Fil: Gutiérrez Carmona, Tomy José. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Central de Venezuela; VenezuelaFil: Guzmán, Romel. Universidad Central de Venezuela; VenezuelaFil: Medina Jaramillo, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnología en Polímeros y Nanotecnología. Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnología en Polímeros y Nanotecnología; 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. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Física. Laboratorio de Polímeros y Materiales Compuestos; ArgentinaFil: Fama, Lucia Mercedes. 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. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Física. Laboratorio de Polímeros y Materiales Compuestos; ArgentinaElsevier Science2016-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/38938Gutiérrez Carmona, Tomy José; Guzmán, Romel; Medina Jaramillo, Carolina; Fama, Lucia Mercedes; Effect of beet flour on films made from biological macromolecules: Native and modified plantain flour; Elsevier Science; International Journal of Biological Macromolecules; 82; 1-2016; 395-4030141-8130CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijbiomac.2015.10.020info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0141813015300210info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:41:59Zoai:ri.conicet.gov.ar:11336/38938instacron: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 09:42:00.034CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of beet flour on films made from biological macromolecules: Native and modified plantain flour
title Effect of beet flour on films made from biological macromolecules: Native and modified plantain flour
spellingShingle Effect of beet flour on films made from biological macromolecules: Native and modified plantain flour
Gutiérrez Carmona, Tomy José
Intelligent Films
Modified Flour
Plantain And Beet Flours
title_short Effect of beet flour on films made from biological macromolecules: Native and modified plantain flour
title_full Effect of beet flour on films made from biological macromolecules: Native and modified plantain flour
title_fullStr Effect of beet flour on films made from biological macromolecules: Native and modified plantain flour
title_full_unstemmed Effect of beet flour on films made from biological macromolecules: Native and modified plantain flour
title_sort Effect of beet flour on films made from biological macromolecules: Native and modified plantain flour
dc.creator.none.fl_str_mv Gutiérrez Carmona, Tomy José
Guzmán, Romel
Medina Jaramillo, Carolina
Fama, Lucia Mercedes
author Gutiérrez Carmona, Tomy José
author_facet Gutiérrez Carmona, Tomy José
Guzmán, Romel
Medina Jaramillo, Carolina
Fama, Lucia Mercedes
author_role author
author2 Guzmán, Romel
Medina Jaramillo, Carolina
Fama, Lucia Mercedes
author2_role author
author
author
dc.subject.none.fl_str_mv Intelligent Films
Modified Flour
Plantain And Beet Flours
topic Intelligent Films
Modified Flour
Plantain And Beet Flours
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.5
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Biological macromolecules such as starches of different amylaceous sources have been used in the formulation of edible films. However, there are few studies aimed at evaluating edible and intelligent films with response to pH changes from natural pigments, this despite the importance of these materials. In this context, films from native and modified plantain flour, plasticized with glycerol, with or without the addition of beet flour were developed. The chemical and structural composition of the flours, and its incidence on thickness, water solubility, contact angle, and mechanical and microstructural properties were evaluated, thus as its response to pH changes of the developed films. The observations showed that the incorporation of beet flour allowed to obtain intelligent films front to pH changes alkaline. Likewise, the betalains that were found in beet flour interacted more efficiently with the phosphated plantain flour, limiting well its immediate response to pH changes. In the same way, proteins and sugars of beet flour allowed to obtain more flexible films, due to the hydrogen bond interactions between these constituents and the plantain flours. This latter could justify the decrease of contact angle, and the increase on thickness and solubility of these films.
Fil: Gutiérrez Carmona, Tomy José. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Central de Venezuela; Venezuela
Fil: Guzmán, Romel. Universidad Central de Venezuela; Venezuela
Fil: Medina Jaramillo, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnología en Polímeros y Nanotecnología. Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnología en Polímeros y Nanotecnología; 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. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Física. Laboratorio de Polímeros y Materiales Compuestos; Argentina
Fil: Fama, Lucia Mercedes. 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. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Física. Laboratorio de Polímeros y Materiales Compuestos; Argentina
description Biological macromolecules such as starches of different amylaceous sources have been used in the formulation of edible films. However, there are few studies aimed at evaluating edible and intelligent films with response to pH changes from natural pigments, this despite the importance of these materials. In this context, films from native and modified plantain flour, plasticized with glycerol, with or without the addition of beet flour were developed. The chemical and structural composition of the flours, and its incidence on thickness, water solubility, contact angle, and mechanical and microstructural properties were evaluated, thus as its response to pH changes of the developed films. The observations showed that the incorporation of beet flour allowed to obtain intelligent films front to pH changes alkaline. Likewise, the betalains that were found in beet flour interacted more efficiently with the phosphated plantain flour, limiting well its immediate response to pH changes. In the same way, proteins and sugars of beet flour allowed to obtain more flexible films, due to the hydrogen bond interactions between these constituents and the plantain flours. This latter could justify the decrease of contact angle, and the increase on thickness and solubility of these films.
publishDate 2016
dc.date.none.fl_str_mv 2016-01
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/11336/38938
Gutiérrez Carmona, Tomy José; Guzmán, Romel; Medina Jaramillo, Carolina; Fama, Lucia Mercedes; Effect of beet flour on films made from biological macromolecules: Native and modified plantain flour; Elsevier Science; International Journal of Biological Macromolecules; 82; 1-2016; 395-403
0141-8130
CONICET Digital
CONICET
url http://hdl.handle.net/11336/38938
identifier_str_mv Gutiérrez Carmona, Tomy José; Guzmán, Romel; Medina Jaramillo, Carolina; Fama, Lucia Mercedes; Effect of beet flour on films made from biological macromolecules: Native and modified plantain flour; Elsevier Science; International Journal of Biological Macromolecules; 82; 1-2016; 395-403
0141-8130
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.ijbiomac.2015.10.020
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0141813015300210
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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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