Structural and mechanical properties of edible films made from native and modified cush-cush yam and cassava starch

Several different hydrocolloids, such as starch, have been proposed as suitable base materials (matrices) for edible films in food packaging. Edible films from native and modified starch plasticized with glycerol were developed. Starches were obtained from dark cush-cush yam (Dioscorea trifida) and...

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Detalles Bibliográficos
Autor principal: Famá, Lucía Mercedes
Publicado: 2015
Materias:
Cross-linking
Edible film
Starch
Structure
Uniaxial tensile strength
Dioscorea trifida
Manihot esculenta
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v45_n_p211_Gutierrez
http://hdl.handle.net/20.500.12110/paper_0268005X_v45_n_p211_Gutierrez
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling paper:paper_0268005X_v45_n_p211_Gutierrez2023-06-08T15:23:56Z Structural and mechanical properties of edible films made from native and modified cush-cush yam and cassava starch Famá, Lucía Mercedes Cross-linking Edible film Starch Structure Uniaxial tensile strength Dioscorea trifida Manihot esculenta Several different hydrocolloids, such as starch, have been proposed as suitable base materials (matrices) for edible films in food packaging. Edible films from native and modified starch plasticized with glycerol were developed. Starches were obtained from dark cush-cush yam (Dioscorea trifida) and cassava (Manihot esculenta C.) from Venezuela, and chemically modified by cross-linking with sodium trimetaphosphate. The uniaxial tensile, microstructural and barrier properties of the films were then evaluated to determine their potential as a replacement for existing synthetic materials used in the food industry. The structure of the materials showed that the gelatinization process of cush-cush yam films was poorer than that of cassava. The glycerol-starch interaction (glycerol-amylose) was stronger in the films composed of modified starches and was more marked in cassava based films. All the films studied exhibited promising mechanical properties, with those derived from cush-cush yams showing the highest Young's modulus and resistivity values. Cassava based edible films and films derived from modified starch from both sources showed maximum flexibility, reinforcing the idea that the glycerol-starch interactions are stronger in these materials. Crosslinked films tended to be more permeable to water vapor due to their hydrophilic characteristics. The properties observed in these biodegradable materials highlight their potential as food packaging materials, thus enabling the replacement of synthetic materials that contaminate the environment. © 2014 Elsevier Ltd. Fil:Famá, L. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2015 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v45_n_p211_Gutierrez http://hdl.handle.net/20.500.12110/paper_0268005X_v45_n_p211_Gutierrez
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Cross-linking
Edible film
Starch
Structure
Uniaxial tensile strength
Dioscorea trifida
Manihot esculenta
spellingShingle Cross-linking
Edible film
Starch
Structure
Uniaxial tensile strength
Dioscorea trifida
Manihot esculenta
Famá, Lucía Mercedes
Structural and mechanical properties of edible films made from native and modified cush-cush yam and cassava starch
topic_facet Cross-linking
Edible film
Starch
Structure
Uniaxial tensile strength
Dioscorea trifida
Manihot esculenta
description Several different hydrocolloids, such as starch, have been proposed as suitable base materials (matrices) for edible films in food packaging. Edible films from native and modified starch plasticized with glycerol were developed. Starches were obtained from dark cush-cush yam (Dioscorea trifida) and cassava (Manihot esculenta C.) from Venezuela, and chemically modified by cross-linking with sodium trimetaphosphate. The uniaxial tensile, microstructural and barrier properties of the films were then evaluated to determine their potential as a replacement for existing synthetic materials used in the food industry. The structure of the materials showed that the gelatinization process of cush-cush yam films was poorer than that of cassava. The glycerol-starch interaction (glycerol-amylose) was stronger in the films composed of modified starches and was more marked in cassava based films. All the films studied exhibited promising mechanical properties, with those derived from cush-cush yams showing the highest Young's modulus and resistivity values. Cassava based edible films and films derived from modified starch from both sources showed maximum flexibility, reinforcing the idea that the glycerol-starch interactions are stronger in these materials. Crosslinked films tended to be more permeable to water vapor due to their hydrophilic characteristics. The properties observed in these biodegradable materials highlight their potential as food packaging materials, thus enabling the replacement of synthetic materials that contaminate the environment. © 2014 Elsevier Ltd.
author Famá, Lucía Mercedes
author_facet Famá, Lucía Mercedes
author_sort Famá, Lucía Mercedes
title Structural and mechanical properties of edible films made from native and modified cush-cush yam and cassava starch
title_short Structural and mechanical properties of edible films made from native and modified cush-cush yam and cassava starch
title_full Structural and mechanical properties of edible films made from native and modified cush-cush yam and cassava starch
title_fullStr Structural and mechanical properties of edible films made from native and modified cush-cush yam and cassava starch
title_full_unstemmed Structural and mechanical properties of edible films made from native and modified cush-cush yam and cassava starch
title_sort structural and mechanical properties of edible films made from native and modified cush-cush yam and cassava starch
publishDate 2015
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v45_n_p211_Gutierrez
http://hdl.handle.net/20.500.12110/paper_0268005X_v45_n_p211_Gutierrez
work_keys_str_mv AT famaluciamercedes structuralandmechanicalpropertiesofediblefilmsmadefromnativeandmodifiedcushcushyamandcassavastarch
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