Influence of Different Commercial Modified Cassava Starches on the Physicochemical Properties of Thermoplastic Edible Films Obtained by Flat‐die Extrusion
- Autores
- Guz, Lucas Martín; González Seligra, Paula Fabiana; Ochoa Yepes, Oswaldo Juan; Estevez Areco, Santiago; Fama, Lucia Mercedes; Goyanes, Silvia Nair
- Año de publicación
- 2020
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Starch constitutes a promising resource for biodegradable packaging, but it presents several processing drawbacks when using conventional industrial equipment, such as flat-die extrusion. This work demonstrates that the replacement of native cassava starch (NS) with commercial hydrolyzed (HS) or carboxymethyl (CMS) starches diminishes the amount of energy required to process starch granules into thermoplastic films by extrusion. Homogeneous films with starch-glycerol interaction improvements are obtained when using HS or CMS instead of NS. HS films exhibit the lowest crystallinity and the highest susceptibility to water among the studied systems. Likewise, CMS films maximize Vh crystalline structure fraction and present higher Young's modulus and stress at break, and lower water vapor permeability values. In order to combine the positive properties and to overcome the limitations of each modified starch, blend films from HS:CMS (50:50 wt%) are also developed and investigated. Phase separation is observed in this system, and there are no improvements in the overall properties. The results of this investigation show that employing commercial CMS, even in very low carboxymethylation degree represents a successful strategy to improve mechanical and barrier properties of flat-die extruded films, while HS can be used to obtain water-soluble films for specific applications.
Fil: Guz, Lucas Martín. Universidad Nacional de San Martín. Instituto de Investigación e Ingeniería Ambiental. - Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Investigación e Ingeniería Ambiental; 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
Fil: González Seligra, Paula Fabiana. 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
Fil: Ochoa Yepes, Oswaldo Juan. 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
Fil: Estevez Areco, Santiago. 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
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
Fil: Goyanes, Silvia Nair. 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
-
CRYSTALLINE STRUCTURE
FLAT-DIE EXTRUSION
MECHANICAL BEHAVIOR
MODIFIED COMMERCIAL STARCHES
STARCH-BASED FILMS - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/146079
Ver los metadatos del registro completo
id |
CONICETDig_e7f0d83454fd3d49483498c24cd97032 |
---|---|
oai_identifier_str |
oai:ri.conicet.gov.ar:11336/146079 |
network_acronym_str |
CONICETDig |
repository_id_str |
3498 |
network_name_str |
CONICET Digital (CONICET) |
spelling |
Influence of Different Commercial Modified Cassava Starches on the Physicochemical Properties of Thermoplastic Edible Films Obtained by Flat‐die ExtrusionGuz, Lucas MartínGonzález Seligra, Paula FabianaOchoa Yepes, Oswaldo JuanEstevez Areco, SantiagoFama, Lucia MercedesGoyanes, Silvia NairCRYSTALLINE STRUCTUREFLAT-DIE EXTRUSIONMECHANICAL BEHAVIORMODIFIED COMMERCIAL STARCHESSTARCH-BASED FILMShttps://purl.org/becyt/ford/1.3https://purl.org/becyt/ford/1https://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1https://purl.org/becyt/ford/2.5https://purl.org/becyt/ford/2Starch constitutes a promising resource for biodegradable packaging, but it presents several processing drawbacks when using conventional industrial equipment, such as flat-die extrusion. This work demonstrates that the replacement of native cassava starch (NS) with commercial hydrolyzed (HS) or carboxymethyl (CMS) starches diminishes the amount of energy required to process starch granules into thermoplastic films by extrusion. Homogeneous films with starch-glycerol interaction improvements are obtained when using HS or CMS instead of NS. HS films exhibit the lowest crystallinity and the highest susceptibility to water among the studied systems. Likewise, CMS films maximize Vh crystalline structure fraction and present higher Young's modulus and stress at break, and lower water vapor permeability values. In order to combine the positive properties and to overcome the limitations of each modified starch, blend films from HS:CMS (50:50 wt%) are also developed and investigated. Phase separation is observed in this system, and there are no improvements in the overall properties. The results of this investigation show that employing commercial CMS, even in very low carboxymethylation degree represents a successful strategy to improve mechanical and barrier properties of flat-die extruded films, while HS can be used to obtain water-soluble films for specific applications.Fil: Guz, Lucas Martín. Universidad Nacional de San Martín. Instituto de Investigación e Ingeniería Ambiental. - Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Investigación e Ingeniería Ambiental; 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; ArgentinaFil: González Seligra, Paula Fabiana. 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; ArgentinaFil: Ochoa Yepes, Oswaldo Juan. 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; ArgentinaFil: Estevez Areco, Santiago. 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; 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; ArgentinaFil: Goyanes, Silvia Nair. 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; ArgentinaWiley VCH Verlag2020-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/146079Guz, Lucas Martín; González Seligra, Paula Fabiana; Ochoa Yepes, Oswaldo Juan; Estevez Areco, Santiago; Fama, Lucia Mercedes; et al.; Influence of Different Commercial Modified Cassava Starches on the Physicochemical Properties of Thermoplastic Edible Films Obtained by Flat‐die Extrusion; Wiley VCH Verlag; Starch/starke; 73; 3-4; 11-2020; 1-330038-9056CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1002/star.202000167info:eu-repo/semantics/altIdentifier/doi/10.1002/star.202000167info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:44:57Zoai:ri.conicet.gov.ar:11336/146079instacron: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 10:44:57.524CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Influence of Different Commercial Modified Cassava Starches on the Physicochemical Properties of Thermoplastic Edible Films Obtained by Flat‐die Extrusion |
title |
Influence of Different Commercial Modified Cassava Starches on the Physicochemical Properties of Thermoplastic Edible Films Obtained by Flat‐die Extrusion |
spellingShingle |
Influence of Different Commercial Modified Cassava Starches on the Physicochemical Properties of Thermoplastic Edible Films Obtained by Flat‐die Extrusion Guz, Lucas Martín CRYSTALLINE STRUCTURE FLAT-DIE EXTRUSION MECHANICAL BEHAVIOR MODIFIED COMMERCIAL STARCHES STARCH-BASED FILMS |
title_short |
Influence of Different Commercial Modified Cassava Starches on the Physicochemical Properties of Thermoplastic Edible Films Obtained by Flat‐die Extrusion |
title_full |
Influence of Different Commercial Modified Cassava Starches on the Physicochemical Properties of Thermoplastic Edible Films Obtained by Flat‐die Extrusion |
title_fullStr |
Influence of Different Commercial Modified Cassava Starches on the Physicochemical Properties of Thermoplastic Edible Films Obtained by Flat‐die Extrusion |
title_full_unstemmed |
Influence of Different Commercial Modified Cassava Starches on the Physicochemical Properties of Thermoplastic Edible Films Obtained by Flat‐die Extrusion |
title_sort |
Influence of Different Commercial Modified Cassava Starches on the Physicochemical Properties of Thermoplastic Edible Films Obtained by Flat‐die Extrusion |
dc.creator.none.fl_str_mv |
Guz, Lucas Martín González Seligra, Paula Fabiana Ochoa Yepes, Oswaldo Juan Estevez Areco, Santiago Fama, Lucia Mercedes Goyanes, Silvia Nair |
author |
Guz, Lucas Martín |
author_facet |
Guz, Lucas Martín González Seligra, Paula Fabiana Ochoa Yepes, Oswaldo Juan Estevez Areco, Santiago Fama, Lucia Mercedes Goyanes, Silvia Nair |
author_role |
author |
author2 |
González Seligra, Paula Fabiana Ochoa Yepes, Oswaldo Juan Estevez Areco, Santiago Fama, Lucia Mercedes Goyanes, Silvia Nair |
author2_role |
author author author author author |
dc.subject.none.fl_str_mv |
CRYSTALLINE STRUCTURE FLAT-DIE EXTRUSION MECHANICAL BEHAVIOR MODIFIED COMMERCIAL STARCHES STARCH-BASED FILMS |
topic |
CRYSTALLINE STRUCTURE FLAT-DIE EXTRUSION MECHANICAL BEHAVIOR MODIFIED COMMERCIAL STARCHES STARCH-BASED FILMS |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/1.3 https://purl.org/becyt/ford/1 https://purl.org/becyt/ford/1.4 https://purl.org/becyt/ford/1 https://purl.org/becyt/ford/2.5 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
Starch constitutes a promising resource for biodegradable packaging, but it presents several processing drawbacks when using conventional industrial equipment, such as flat-die extrusion. This work demonstrates that the replacement of native cassava starch (NS) with commercial hydrolyzed (HS) or carboxymethyl (CMS) starches diminishes the amount of energy required to process starch granules into thermoplastic films by extrusion. Homogeneous films with starch-glycerol interaction improvements are obtained when using HS or CMS instead of NS. HS films exhibit the lowest crystallinity and the highest susceptibility to water among the studied systems. Likewise, CMS films maximize Vh crystalline structure fraction and present higher Young's modulus and stress at break, and lower water vapor permeability values. In order to combine the positive properties and to overcome the limitations of each modified starch, blend films from HS:CMS (50:50 wt%) are also developed and investigated. Phase separation is observed in this system, and there are no improvements in the overall properties. The results of this investigation show that employing commercial CMS, even in very low carboxymethylation degree represents a successful strategy to improve mechanical and barrier properties of flat-die extruded films, while HS can be used to obtain water-soluble films for specific applications. Fil: Guz, Lucas Martín. Universidad Nacional de San Martín. Instituto de Investigación e Ingeniería Ambiental. - Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Investigación e Ingeniería Ambiental; 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 Fil: González Seligra, Paula Fabiana. 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 Fil: Ochoa Yepes, Oswaldo Juan. 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 Fil: Estevez Areco, Santiago. 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 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 Fil: Goyanes, Silvia Nair. 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 |
Starch constitutes a promising resource for biodegradable packaging, but it presents several processing drawbacks when using conventional industrial equipment, such as flat-die extrusion. This work demonstrates that the replacement of native cassava starch (NS) with commercial hydrolyzed (HS) or carboxymethyl (CMS) starches diminishes the amount of energy required to process starch granules into thermoplastic films by extrusion. Homogeneous films with starch-glycerol interaction improvements are obtained when using HS or CMS instead of NS. HS films exhibit the lowest crystallinity and the highest susceptibility to water among the studied systems. Likewise, CMS films maximize Vh crystalline structure fraction and present higher Young's modulus and stress at break, and lower water vapor permeability values. In order to combine the positive properties and to overcome the limitations of each modified starch, blend films from HS:CMS (50:50 wt%) are also developed and investigated. Phase separation is observed in this system, and there are no improvements in the overall properties. The results of this investigation show that employing commercial CMS, even in very low carboxymethylation degree represents a successful strategy to improve mechanical and barrier properties of flat-die extruded films, while HS can be used to obtain water-soluble films for specific applications. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-11 |
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/11336/146079 Guz, Lucas Martín; González Seligra, Paula Fabiana; Ochoa Yepes, Oswaldo Juan; Estevez Areco, Santiago; Fama, Lucia Mercedes; et al.; Influence of Different Commercial Modified Cassava Starches on the Physicochemical Properties of Thermoplastic Edible Films Obtained by Flat‐die Extrusion; Wiley VCH Verlag; Starch/starke; 73; 3-4; 11-2020; 1-33 0038-9056 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/146079 |
identifier_str_mv |
Guz, Lucas Martín; González Seligra, Paula Fabiana; Ochoa Yepes, Oswaldo Juan; Estevez Areco, Santiago; Fama, Lucia Mercedes; et al.; Influence of Different Commercial Modified Cassava Starches on the Physicochemical Properties of Thermoplastic Edible Films Obtained by Flat‐die Extrusion; Wiley VCH Verlag; Starch/starke; 73; 3-4; 11-2020; 1-33 0038-9056 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1002/star.202000167 info:eu-repo/semantics/altIdentifier/doi/10.1002/star.202000167 |
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 |
Wiley VCH Verlag |
publisher.none.fl_str_mv |
Wiley VCH Verlag |
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_ |
1844614488017338368 |
score |
13.070432 |