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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/146079
Acceder
id CONICETDig_e7f0d83454fd3d49483498c24cd97032
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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 Técnicas2025-10-22T12:18:13Zoai: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:34982025-10-22 12:18:14.15CONICET 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
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score 12.982451

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