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dc.contributor.author
Gutiérrez Carmona, Tomy José
dc.contributor.author
Gonzalez, Gema
dc.date.available
2017-08-29T16:54:38Z
dc.date.issued
2016-11-07
dc.identifier.citation
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
dc.identifier.issn
1935-5130
dc.identifier.uri
http://hdl.handle.net/11336/23239
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Atomic Force Microscopy
dc.subject
Contact Angle
dc.subject
Pulsed Light
dc.subject
Starch
dc.subject
Surface
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Effects of exposure to pulsed light on surface and structural properties of edible films made from cassava and taro starch
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-07-13T19:15:49Z
dc.journal.volume
9
dc.journal.number
11
dc.journal.pagination
1812-1824
dc.journal.pais
Alemania
dc.journal.ciudad
Berlin
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.description.fil
Fil: Gonzalez, Gema. Instituto Venezolano de Investigaciones Científicas; Venezuela
dc.journal.title
Food and Bioprocess Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11947-016-1765-3
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s11947-016-1765-3
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