Biodegradable and Edible Starch Composites with Fiber-Rich Lentil Flour to Use as Food Packaging
Following the new eco-friendly technologies for food packaging, biodegradable composites with edible components as starch, glycerol, and lentil flour rich in fiber (0, 0.5 wt.% and 1.0 wt.%) are developed. The lentil flour, obtained from the residue of a commercial lentil protein extraction process,...
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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00389056_v70_n7-8_p_OchoaYepes |
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todo:paper_00389056_v70_n7-8_p_OchoaYepes2023-10-03T14:49:17Z Biodegradable and Edible Starch Composites with Fiber-Rich Lentil Flour to Use as Food Packaging Ochoa-Yepes, O. Medina-Jaramillo, C. Guz, L. Famá, L. biodegradability edible composites physicochemical properties rich-fiber lentil flour starch Biodegradability Composting Packaging machines Starch Biodegradable composites Eco-friendly technologies Homogeneous dispersions Physicochemical property Protein extraction process Rich-fiber lentil flour Starch composites Water vapor permeability Fibers Following the new eco-friendly technologies for food packaging, biodegradable composites with edible components as starch, glycerol, and lentil flour rich in fiber (0, 0.5 wt.% and 1.0 wt.%) are developed. The lentil flour, obtained from the residue of a commercial lentil protein extraction process, have micrometer size and, unlike typical lentil flour, have three times higher concentration of fiber. Its use leads to increments in the storage modulus, strength at break, and toughness of the composites, and to decreases in water vapor permeability, with respect to the matrix, showing that the additive can act as reinforcement for starch films. Composites with 0.5 wt.% of flour result in more flexibility due to their homogeneous dispersion in the matrix. All films are thermally stable up to 240 °C and biodegradable in vegetal compost after 4 weeks. These new composites are high promising for use as biodegradable and edible food coatings. They could enrich food nutritional value by the fiber-rich flour addition. © 2018 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00389056_v70_n7-8_p_OchoaYepes |
| institution |
Universidad de Buenos Aires |
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I-28 |
| repository_str |
R-134 |
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
biodegradability edible composites physicochemical properties rich-fiber lentil flour starch Biodegradability Composting Packaging machines Starch Biodegradable composites Eco-friendly technologies Homogeneous dispersions Physicochemical property Protein extraction process Rich-fiber lentil flour Starch composites Water vapor permeability Fibers |
| spellingShingle |
biodegradability edible composites physicochemical properties rich-fiber lentil flour starch Biodegradability Composting Packaging machines Starch Biodegradable composites Eco-friendly technologies Homogeneous dispersions Physicochemical property Protein extraction process Rich-fiber lentil flour Starch composites Water vapor permeability Fibers Ochoa-Yepes, O. Medina-Jaramillo, C. Guz, L. Famá, L. Biodegradable and Edible Starch Composites with Fiber-Rich Lentil Flour to Use as Food Packaging |
| topic_facet |
biodegradability edible composites physicochemical properties rich-fiber lentil flour starch Biodegradability Composting Packaging machines Starch Biodegradable composites Eco-friendly technologies Homogeneous dispersions Physicochemical property Protein extraction process Rich-fiber lentil flour Starch composites Water vapor permeability Fibers |
| description |
Following the new eco-friendly technologies for food packaging, biodegradable composites with edible components as starch, glycerol, and lentil flour rich in fiber (0, 0.5 wt.% and 1.0 wt.%) are developed. The lentil flour, obtained from the residue of a commercial lentil protein extraction process, have micrometer size and, unlike typical lentil flour, have three times higher concentration of fiber. Its use leads to increments in the storage modulus, strength at break, and toughness of the composites, and to decreases in water vapor permeability, with respect to the matrix, showing that the additive can act as reinforcement for starch films. Composites with 0.5 wt.% of flour result in more flexibility due to their homogeneous dispersion in the matrix. All films are thermally stable up to 240 °C and biodegradable in vegetal compost after 4 weeks. These new composites are high promising for use as biodegradable and edible food coatings. They could enrich food nutritional value by the fiber-rich flour addition. © 2018 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim |
| format |
JOUR |
| author |
Ochoa-Yepes, O. Medina-Jaramillo, C. Guz, L. Famá, L. |
| author_facet |
Ochoa-Yepes, O. Medina-Jaramillo, C. Guz, L. Famá, L. |
| author_sort |
Ochoa-Yepes, O. |
| title |
Biodegradable and Edible Starch Composites with Fiber-Rich Lentil Flour to Use as Food Packaging |
| title_short |
Biodegradable and Edible Starch Composites with Fiber-Rich Lentil Flour to Use as Food Packaging |
| title_full |
Biodegradable and Edible Starch Composites with Fiber-Rich Lentil Flour to Use as Food Packaging |
| title_fullStr |
Biodegradable and Edible Starch Composites with Fiber-Rich Lentil Flour to Use as Food Packaging |
| title_full_unstemmed |
Biodegradable and Edible Starch Composites with Fiber-Rich Lentil Flour to Use as Food Packaging |
| title_sort |
biodegradable and edible starch composites with fiber-rich lentil flour to use as food packaging |
| url |
http://hdl.handle.net/20.500.12110/paper_00389056_v70_n7-8_p_OchoaYepes |
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