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dc.contributor.author
Herniou--Julien, Clémence
dc.contributor.author
Gutiérrez Carmona, Tomy José
dc.date.available
2023-01-02T19:11:03Z
dc.date.issued
2021-05
dc.identifier.citation
Herniou--Julien, Clémence; Gutiérrez Carmona, Tomy José; Reactive extrusion‐processed shape‐memory food packaging films made from native and carboxymethylated plantain flour/polystyrene blends; Wiley VCH Verlag; Starch/starke; 73; 11-12; 5-2021; 1-15
dc.identifier.issn
0038-9056
dc.identifier.uri
http://hdl.handle.net/11336/182977
dc.description.abstract
Several alternatives have been proposed to improve the properties of starch-based films. However, single step processing and modification procedures such as reactive extrusion (REx) have been little studied in conjunction with carbohydrate polymers. Films were prepared from native and carboxymethylated plantain (Musa ssp., group AAB, sub-group clone Harton) flour/polystyrene (PS) blends, with glycerol as a plasticizer, by REx using a twin-screw extruder with chromium octanoate (Cr(Oct)3) as a catalyst (Cat), followed by thermo-molding. The structural, physicochemical, thermal, surface, mechanical (shape memory) and antimicrobial properties relevant to the potential use of the films in food packaging applications, were then exhaustively characterized. The developed films could be used as shape materials due to their mechanical properties, which featured elastic, creep, and plastic zones, as long as the following mechanical thresholds are not reached: 1.00% strain and 1.14 MPa stress (for the film with the best characteristics). The results of the TGA, mechanical properties tests and antimicrobial activity assay suggest that Maillard reactions can occur simultaneously with the cross-linking reactions generated by the Cat between the natural and synthetic polymers. The films made with the carboxymethylated flour were less hydrophilic than those prepared using the native flour due to the establishment of a higher dipole moment.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley VCH Verlag
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights
Atribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR)
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
ANTIMICROBIAL ACTIVITY
dc.subject
CATALYSTS
dc.subject
CROSS-LINKING
dc.subject
MAILLARD REACTION
dc.subject
MECHANICAL PROPERTIES
dc.subject.classification
Recubrimientos y Películas
dc.subject.classification
Ingeniería de los Materiales
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Reactive extrusion‐processed shape‐memory food packaging films made from native and carboxymethylated plantain flour/polystyrene blends
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2022-09-20T18:44:35Z
dc.journal.volume
73
dc.journal.number
11-12
dc.journal.pagination
1-15
dc.journal.pais
Alemania
dc.journal.ciudad
Weinheim
dc.description.fil
Fil: Herniou--Julien, Clémence. Université Bretagne Sud.; Francia
dc.description.fil
Fil: Gutiérrez Carmona, Tomy José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
dc.journal.title
Starch/starke
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1002/star.202100053
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1002/star.202100053
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