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Abstract:

Following the new eco-friendly technologies for food packaging, biodegradable composites with edible components as starch, glycerol, and lentil flour rich in fiber (0, 0.5 wt.% and 1.0 wt.%) are developed. The lentil flour, obtained from the residue of a commercial lentil protein extraction process, have micrometer size and, unlike typical lentil flour, have three times higher concentration of fiber. Its use leads to increments in the storage modulus, strength at break, and toughness of the composites, and to decreases in water vapor permeability, with respect to the matrix, showing that the additive can act as reinforcement for starch films. Composites with 0.5 wt.% of flour result in more flexibility due to their homogeneous dispersion in the matrix. All films are thermally stable up to 240 °C and biodegradable in vegetal compost after 4 weeks. These new composites are high promising for use as biodegradable and edible food coatings. They could enrich food nutritional value by the fiber-rich flour addition. © 2018 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim

Registro:

Documento: Artículo
Título:Biodegradable and Edible Starch Composites with Fiber-Rich Lentil Flour to Use as Food Packaging
Autor:Ochoa-Yepes, O.; Medina-Jaramillo, C.; Guz, L.; Famá, L.
Filiación:Universidad de Buenos Aires Facultad de Ciencias Exactas y Naturales Departamento de Física, Laboratorio de Polímeros y Materiales Compuestos (LP&MC) Instituto de Física de Buenos Aires (IFIBA-CONICET), Pab. 1, Intendente Güiraldes 2160, Buenos Aires, CP 1428, Argentina
Jaramillo Instituto de Tecnología en Polímeros y Nanotecnología ITPN, UBA-CONICET, Facultad de Ingeniería, Universidad de Buenos Aires, Av. Las Heras 2214 (1127), Buenos Aires, Argentina
Palabras clave:biodegradability; edible composites; physicochemical properties; rich-fiber lentil flour; starch; Biodegradability; Composting; Packaging machines; Starch; Biodegradable composites; Eco-friendly technologies; Homogeneous dispersions; Physicochemical property; Protein extraction process; Rich-fiber lentil flour; Starch composites; Water vapor permeability; Fibers
Año:2018
Volumen:70
Número:7-8
DOI: http://dx.doi.org/10.1002/star.201700222
Título revista:Starch/Staerke
Título revista abreviado:starch
ISSN:00389056
CODEN:STARD
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00389056_v70_n7-8_p_OchoaYepes

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Citas:

---------- APA ----------
Ochoa-Yepes, O., Medina-Jaramillo, C., Guz, L. & Famá, L. (2018) . Biodegradable and Edible Starch Composites with Fiber-Rich Lentil Flour to Use as Food Packaging. Starch/Staerke, 70(7-8).
http://dx.doi.org/10.1002/star.201700222
---------- CHICAGO ----------
Ochoa-Yepes, O., Medina-Jaramillo, C., Guz, L., Famá, L. "Biodegradable and Edible Starch Composites with Fiber-Rich Lentil Flour to Use as Food Packaging" . Starch/Staerke 70, no. 7-8 (2018).
http://dx.doi.org/10.1002/star.201700222
---------- MLA ----------
Ochoa-Yepes, O., Medina-Jaramillo, C., Guz, L., Famá, L. "Biodegradable and Edible Starch Composites with Fiber-Rich Lentil Flour to Use as Food Packaging" . Starch/Staerke, vol. 70, no. 7-8, 2018.
http://dx.doi.org/10.1002/star.201700222
---------- VANCOUVER ----------
Ochoa-Yepes, O., Medina-Jaramillo, C., Guz, L., Famá, L. Biodegradable and Edible Starch Composites with Fiber-Rich Lentil Flour to Use as Food Packaging. starch. 2018;70(7-8).
http://dx.doi.org/10.1002/star.201700222