Structural and mechanical properties of edible films made from native and modified cush-cush yam and cassava starch
By Tomy J. Gutiérrez, M. Tapia, E. Pérez, L. Famá. 2015
213 citations recorded by the source corpus.
Abstract 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.
Subfields: Biomaterials, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/aee84f8add38f6e5b88ea1f78b1d8d666926443a
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In Biomaterials
In Nutrition and Dietetics
Citations in the corpus
- Effect of Plasticizer Type and Concentration on Tensile, Thermal and Barrier Properties of Biodegradable Films Based on Sugar Palm (Arenga pinnata) Starch (2015, methodology): “corn starch with glycerol and stearic acid [69], corn starch with glycerol and xylitol [62], corn starch with glycerol alone [70], glycerol plasticized rice starch [71], amaranth flour plasticized with sorbitol or glycerol [68], cassava starch with glycerol [72], cush–cush yam starch [73], and pea s”
- State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications (2017, background): “crosslinking [83], has been also proposed for such purposes [84,85].”