Artículo
Effects of exposure to pulsed light on surface and structural properties of edible films made from cassava and taro starch
Fecha de publicación:
07/11/2016
Editorial:
Springer
Revista:
Food and Bioprocess Technology
ISSN:
1935-5130
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Edible films derived from starch have been proposed as packaging materials. However, they may suffer physicochemical changes due to a variety of factors, such as pulsed light (PL) treatments. In this study, the effect of PL treatment as a crosslinking method on films made from cassava (Manihot esculenta C.) and taro (Colocasia esculenta L. Schott) starch, plasticized with glycerol was evaluated. The average molecular weight, contact angle, moisture content, X-ray diffraction pattern, color, and mechanical and microstructural properties were evaluated. Films subjected to PL showed deterioration compared with control films as demonstrated by an increase in the contact angle, surface roughness, and crystallinity, and a decrease in the tensile strength, transparency, and water content, independent of the amylose content of the starches evaluated. Finally, the surface properties of these materials are defined by intermolecular interactions such as van der Waals-type force interactions (hydrogen bond), new bonds (crosslinking) formed between the biopolymeric chains (starch), and by breakage of covalent bonds.
Palabras clave:
Atomic Force Microscopy
,
Contact Angle
,
Pulsed Light
,
Starch
,
Surface
Archivos asociados
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Identificadores
Colecciones
Articulos(INTEMA)
Articulos de INST.DE INV.EN CIENCIA Y TECNOL.MATERIALES (I)
Articulos de INST.DE INV.EN CIENCIA Y TECNOL.MATERIALES (I)
Citación
Gutiérrez Carmona, Tomy José; Gonzalez, Gema; Effects of exposure to pulsed light on surface and structural properties of edible films made from cassava and taro starch; Springer; Food and Bioprocess Technology; 9; 11; 7-11-2016; 1812-1824
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