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Artículo

Influence of beet flour on the relationship surface-properties of edible and intelligent films made from native and modified plantain flour

Gutiérrez Carmona, Tomy JoséIcon ; Suniaga, Jusneydy; Monsalve, Antonio; Garcia, Nancy LisIcon
Fecha de publicación: 10/2015
Editorial: Elsevier
Revista: Food Hydrocolloids
ISSN: 0268-005X
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Recubrimientos y Películas

Resumen

Different studies have been performed on edible films. However, the surface properties and the relationship with their properties has not been analyzed. Edible films were obtained from native and modified plantain flour, with and without the incorporation of beet flour. Moisture content, stability in acidic or alkaline solutions, thermogravimetric analysis (TGA), X-ray diffraction pattern (XRD), differential scanning calorimetry (DSC), attenuated total reflectance Fourier transform infrared spectroscopy (ATR/FTIR), scanning electron microscopy (SEM), atomic force microscopy (AFM) and color parameters were determined. The systems evaluated with the incorporation of beet flour showed a plasticizer effect, which led to the obtaining of more transparent, smoother and wet films. This also was related with higher transmittance and slightest thermodynamic stability. Similarly, the modified plantain flour by cross-linking with sodium trimetaphosphate, allowed to obtain films transparent, smoother, more plastic and degradable. Considering the results, it was concluded that the minor interaction between the starch-starch chains, allowed to obtain films with lower development of the crystalline phase, which favored the obtaining of films transparent, smoother, more plastic and degradable.
Palabras clave: CHEMICAL MODIFICATION , EDIBLE FILMS , PLANTAIN FLOUR , STRUCTURE , SURFACE
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/151827
DOI: http://dx.doi.org/10.1016/j.foodhyd.2015.10.012
URL: https://www.sciencedirect.com/science/article/abs/pii/S0268005X15301181
Colecciones
Articulos(CIHIDECAR)
Articulos de CENTRO DE INVESTIGACIONES EN HIDRATOS DE CARBONO
Articulos(INTEMA)
Articulos de INST.DE INV.EN CIENCIA Y TECNOL.MATERIALES (I)
Citación
Gutiérrez Carmona, Tomy José; Suniaga, Jusneydy; Monsalve, Antonio; Garcia, Nancy Lis; Influence of beet flour on the relationship surface-properties of edible and intelligent films made from native and modified plantain flour; Elsevier; Food Hydrocolloids; 54; 10-2015; 234-244
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