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dc.contributor.author Versino, Florencia
dc.contributor.author Garcia, Maria Alejandra
dc.date.available 2018-01-12T19:03:25Z
dc.date.issued 2014-07
dc.identifier.citation Versino, Florencia; Garcia, Maria Alejandra; Cassava (Manihot esculenta) starch films reinforced with natural fibrous filler; Elsevier Science; Industrial Crops and Products; 58; 7-2014; 305-314
dc.identifier.issn 0926-6690
dc.identifier.uri http://hdl.handle.net/11336/33105
dc.description.abstract The remaining fibrous residue of cassava starch extraction was characterized and used as film filler in order to obtain an enhanced fully biodegradable starch-based composite. Film-forming gelatinized cassava starch suspensions increased significantly their apparent viscosity and storage modulus with filler addition, although no segregation of filler particles was observed. Homogenous films were obtained from 3% w/w cassava starch film-forming suspensions including glycerol as plasticizer and the remaining fibrous residue. Plasticizer concentration was optimized in reinforced starch films. SEM micrographs evidenced that the filler was structurally incorporated in the matrix, although concentrations of 3% led to more heterogeneous surfaces because of the presence of large size filler particles. Reinforced films exhibited UV-barrier capacity and adequate water vapor barrier properties (14.6 ± 0.7 10−11 g/m s Pa) and tensile strength (18.01 ± 0.19 MPa) when 25% w/w glycerol was added as plasticizer. Filler addition reinforced the starch matrix increasing its mechanical resistance: 1.5% residue content increased over 900% the films elastic modulus. Furthermore, the obtained eco-compatible materials could be heat sealed, which indicates their suitability for packaging development. In conclusion, an integral approach to cassava roots use has been proposed, expanding its scope and providing added value to the remaining residue of starch extraction.
dc.format application/pdf
dc.language.iso eng
dc.publisher Elsevier Science
dc.rights info:eu-repo/semantics/restrictedAccess
dc.rights.uri https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject ECO-COMPATIBLE MATERIALS
dc.subject CASSAVA STARCH FILMS
dc.subject NATURAL FILLERS
dc.subject OPTICAL PROPERTIES
dc.subject WATER VAPOR PERMEABILITY
dc.subject MECHANICAL PROPERTIES
dc.subject.classification Recubrimientos y Películas
dc.subject.classification Ingeniería de los Materiales
dc.subject.classification INGENIERÍAS Y TECNOLOGÍAS
dc.subject.classification Alimentos y Bebidas
dc.subject.classification Otras Ingenierías y Tecnologías
dc.subject.classification INGENIERÍAS Y TECNOLOGÍAS
dc.title Cassava (Manihot esculenta) starch films reinforced with natural fibrous filler
dc.type info:eu-repo/semantics/article
dc.type info:ar-repo/semantics/artículo
dc.type info:eu-repo/semantics/publishedVersion
dc.date.updated 2018-01-12T16:21:12Z
dc.journal.volume 58
dc.journal.pagination 305-314
dc.journal.pais Países Bajos
dc.journal.ciudad Amsterdam
dc.description.fil Fil: Versino, Florencia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
dc.description.fil Fil: Garcia, Maria Alejandra. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
dc.journal.title Industrial Crops and Products
dc.relation.alternativeid info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.indcrop.2014.04.040
dc.relation.alternativeid info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0926669014002556
dc.conicet.fuente individual


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    Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)

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info:eu-repo/semantics/restrictedAccess 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)