Cassava starch films containing rosemary nanoparticles produced by solvent displacement method
Cassava starch films containing rosemary nanoparticles were successfully produced using a simple approach. Different concentrations (5 and 20% w/w) of ethanolic extracts of rosemary were added to the film-forming aqueous blends containing cassava starch and glycerol, and in this way, rosemary nanopa...
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2017
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v71_n_p26_LopezCordoba http://hdl.handle.net/20.500.12110/paper_0268005X_v71_n_p26_LopezCordoba |
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paper:paper_0268005X_v71_n_p26_LopezCordoba2023-06-08T15:24:02Z Cassava starch films containing rosemary nanoparticles produced by solvent displacement method Goyanes, Silvia Nair Antioxidant activity Cassava starch Edible films Nanoparticles Packaging Rosemary Cassava starch films containing rosemary nanoparticles were successfully produced using a simple approach. Different concentrations (5 and 20% w/w) of ethanolic extracts of rosemary were added to the film-forming aqueous blends containing cassava starch and glycerol, and in this way, rosemary nanoparticles were produced by the solvent displacement. The formulations added of the lowest extract amount led to films containing well distributed rosemary nanoparticles within the matrix. In contrast, higher extract concentration provoked the formation of agglomerates of nanoparticles within the films. Fourier transform infrared spectroscopy and thermogravimetric analysis suggested that the availability of hydroxyl groups within the starch matrix was decreased due to the presence of the rosemary-related compounds. Tensile properties of the cassava starch films were also influenced by the addition of rosemary extract. It was found that the rosemary nanoparticles were able to act as a reinforcement of the starch matrix increasing the elastic modulus and the tensile strength of the films up to 4.0-fold and 2.5-fold, respectively; while the strain at break was slightly decreased, compared with the control films. Finally, the release kinetics of rosemary polyphenols from cassava starch active films to aqueous and fatty food simulants was analyzed. In the aqueous medium, all active films released a polyphenols amount above 60% within the first hour of assay. In contrast, the release rate of rosemary polyphenols into ethanol (i.e. a fatty food simulant) was slower compared with the aqueous one. © 2017 Elsevier Ltd Fil:Goyanes, S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2017 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v71_n_p26_LopezCordoba http://hdl.handle.net/20.500.12110/paper_0268005X_v71_n_p26_LopezCordoba |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Antioxidant activity Cassava starch Edible films Nanoparticles Packaging Rosemary |
| spellingShingle |
Antioxidant activity Cassava starch Edible films Nanoparticles Packaging Rosemary Goyanes, Silvia Nair Cassava starch films containing rosemary nanoparticles produced by solvent displacement method |
| topic_facet |
Antioxidant activity Cassava starch Edible films Nanoparticles Packaging Rosemary |
| description |
Cassava starch films containing rosemary nanoparticles were successfully produced using a simple approach. Different concentrations (5 and 20% w/w) of ethanolic extracts of rosemary were added to the film-forming aqueous blends containing cassava starch and glycerol, and in this way, rosemary nanoparticles were produced by the solvent displacement. The formulations added of the lowest extract amount led to films containing well distributed rosemary nanoparticles within the matrix. In contrast, higher extract concentration provoked the formation of agglomerates of nanoparticles within the films. Fourier transform infrared spectroscopy and thermogravimetric analysis suggested that the availability of hydroxyl groups within the starch matrix was decreased due to the presence of the rosemary-related compounds. Tensile properties of the cassava starch films were also influenced by the addition of rosemary extract. It was found that the rosemary nanoparticles were able to act as a reinforcement of the starch matrix increasing the elastic modulus and the tensile strength of the films up to 4.0-fold and 2.5-fold, respectively; while the strain at break was slightly decreased, compared with the control films. Finally, the release kinetics of rosemary polyphenols from cassava starch active films to aqueous and fatty food simulants was analyzed. In the aqueous medium, all active films released a polyphenols amount above 60% within the first hour of assay. In contrast, the release rate of rosemary polyphenols into ethanol (i.e. a fatty food simulant) was slower compared with the aqueous one. © 2017 Elsevier Ltd |
| author |
Goyanes, Silvia Nair |
| author_facet |
Goyanes, Silvia Nair |
| author_sort |
Goyanes, Silvia Nair |
| title |
Cassava starch films containing rosemary nanoparticles produced by solvent displacement method |
| title_short |
Cassava starch films containing rosemary nanoparticles produced by solvent displacement method |
| title_full |
Cassava starch films containing rosemary nanoparticles produced by solvent displacement method |
| title_fullStr |
Cassava starch films containing rosemary nanoparticles produced by solvent displacement method |
| title_full_unstemmed |
Cassava starch films containing rosemary nanoparticles produced by solvent displacement method |
| title_sort |
cassava starch films containing rosemary nanoparticles produced by solvent displacement method |
| publishDate |
2017 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v71_n_p26_LopezCordoba http://hdl.handle.net/20.500.12110/paper_0268005X_v71_n_p26_LopezCordoba |
| work_keys_str_mv |
AT goyanessilvianair cassavastarchfilmscontainingrosemarynanoparticlesproducedbysolventdisplacementmethod |
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1768545281319632896 |