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dc.contributor.author
Gutiérrez Carmona, Tomy José
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dc.date.available
2019-08-23T21:20:48Z
dc.date.issued
2018-10
dc.identifier.citation
Gutiérrez Carmona, Tomy José; Are modified pumpkin flour/plum flour nanocomposite films biodegradable and compostable?; Elsevier; Food Hydrocolloids; 83; 10-2018; 397-410
dc.identifier.issn
0268-005X
dc.identifier.uri
http://hdl.handle.net/11336/82070
dc.description.abstract
Nanocomposite films made from nonconventional food hydrocolloids: phosphated or methylated flours derived from pumpkin (Cucurbita maxima) with or without “huesito” plum (Spondias purpurea) flour, were obtained by the casting methodology. The films were characterized, and in addition two biomarkers of ecotoxicity, survival and weight changes, were determined for each one by means of a novel bioassay using the furniture weevil (Tricorynus sp, Coleoptera: Anobiidae). The films prepared from the methylated flours had a lower sensitivity to water, greater thermal resistance and higher crystallinity percentage than the phosphated flour films. However, these materials were very fragile, as well as being ecotoxic, thus limiting their compostability. Thus, although both the phosphated and methylated pumpkin flour-based films were biodegradable only the phosphated films can be considered as eco-friendly. The plum flour nanocomposite was included due to the anthocyanins it contains, with the aim of developing pH-sensitive films. Unfortunately, neither of the resulting nanocomposite films achieved this objective. Nevertheless, their mechanical and thermal properties were improved, and the ecotoxicity levels reduced, compared to the films prepared without the nanocomposite.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights
Atribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR)
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
Food Packaging
dc.subject
Structure
dc.subject
Surface
dc.subject
Thermal Behavior
dc.subject
Thermoplastic Flour
dc.subject.classification
Recubrimientos y Películas
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dc.subject.classification
Ingeniería de los Materiales
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.subject.classification
Físico-Química, Ciencia de los Polímeros, Electroquímica
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dc.subject.classification
Ciencias Químicas
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dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
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dc.title
Are modified pumpkin flour/plum flour nanocomposite films biodegradable and compostable?
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-08-01T20:09:32Z
dc.journal.volume
83
dc.journal.pagination
397-410
dc.journal.pais
Países Bajos
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dc.journal.ciudad
Amsterdam
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
Food Hydrocolloids
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodhyd.2018.05.035
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X18301310
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