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Artículo

Bionanocomposite films developed from corn starch and natural and modified nano-clays with or without added blueberry extract

Gutiérrez Carmona, Tomy JoséIcon ; Alvarez, Vera AlejandraIcon
Fecha de publicación: 04/2018
Editorial: Elsevier
Revista: Food Hydrocolloids
ISSN: 0268-005X
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas; Recubrimientos y Películas

Resumen

Edible and bionanocomposite films were developed by extrusion followed by thermo molding. Corn starch (Zea mays), glycerol, and several nano-clays were used as the carbohydrate polymer, plasticizer and nano-fillers, respectively. Pure blueberry (Vaccinium corymbosum) extract (BE, 100% anthocyanin), as well as natural and modified montmorillonites (Mnt) with or without BE nano-packaged within their layers were incorporated into the thermoplastic starch (TPS) matrix. Previous studies by our research group have shown that BE, and BE nano-packaged within natural and modified Mnt, are pH-sensitive. With this in mind, we set out to develop edible and intelligent (pH-sensitive) bionanocomposite films with improved properties. Unfortunately however, none of the films formulated were pH-sensitive. All the films showed X-ray diffractograms typical of semicrystalline, albeit largely amorphous, materials coinciding with the morphological observations made under scanning electron microscopy. The results confirmed that total starch gelatinization occurred under the selected extrusion conditions. Films prepared from corn starch containing BE showed a plasticizing effect, giving materials with lower thermal resistance and surface moisture values, which were also more opaque, denser, and rougher. All the nano-fillers tested were completely exfoliated within the TPS matrix, except for the natural Mnt that was partly exfoliated and partly intercalated in the matrix. In general, materials containing nano-fillers with a greater degree of interlayer spacing (more exfoliated) showed higher thermal resistance and Young's modulus, but lower strain at break values.
Palabras clave: FOOD PACKAGING , NANOPACKAGING , PH-SENSITIVE BIONANOCOMPOSITE , THERMOPLASTIC STARCH
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Atribución-NoComercial-SinDerivadas 2.5 Argentina (CC BY-NC-ND 2.5 AR)
Identificadores
URI: http://hdl.handle.net/11336/91521
URL: https://www.sciencedirect.com/science/article/pii/S0268005X17314753
DOI: http://dx.doi.org/10.1016/j.foodhyd.2017.10.017
Colecciones
Articulos(INTEMA)
Articulos de INST.DE INV.EN CIENCIA Y TECNOL.MATERIALES (I)
Citación
Gutiérrez Carmona, Tomy José; Alvarez, Vera Alejandra; Bionanocomposite films developed from corn starch and natural and modified nano-clays with or without added blueberry extract; Elsevier; Food Hydrocolloids; 77; 4-2018; 407-420
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