Navegar

Colección

Datos Estadísticas

Artículo

El editor solo permite decargar el artículo en su versión post-print desde el repositorio. Por favor, si usted posee dicha versión, enviela a
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

Several different hydrocolloids, such as starch, have been proposed as suitable base materials (matrices) for edible films in food packaging. Edible films from native and modified starch plasticized with glycerol were developed. Starches were obtained from dark cush-cush yam (Dioscorea trifida) and cassava (Manihot esculenta C.) from Venezuela, and chemically modified by cross-linking with sodium trimetaphosphate. The uniaxial tensile, microstructural and barrier properties of the films were then evaluated to determine their potential as a replacement for existing synthetic materials used in the food industry. The structure of the materials showed that the gelatinization process of cush-cush yam films was poorer than that of cassava. The glycerol-starch interaction (glycerol-amylose) was stronger in the films composed of modified starches and was more marked in cassava based films. All the films studied exhibited promising mechanical properties, with those derived from cush-cush yams showing the highest Young's modulus and resistivity values. Cassava based edible films and films derived from modified starch from both sources showed maximum flexibility, reinforcing the idea that the glycerol-starch interactions are stronger in these materials. Crosslinked films tended to be more permeable to water vapor due to their hydrophilic characteristics. The properties observed in these biodegradable materials highlight their potential as food packaging materials, thus enabling the replacement of synthetic materials that contaminate the environment. © 2014 Elsevier Ltd.

Registro:

Documento: Artículo
Título:Structural and mechanical properties of edible films made from native and modified cush-cush yam and cassava starch
Autor:Gutiérrez, T.J.; Tapia, M.S.; Pérez, E.; Famá, L.
Filiación:Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela, Apartado, Caracas, 47097 1041-A, Venezuela
LP and MC, IFIBA-CONICET, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Pab. 1, Buenos Aires, C1428EHA, Argentina
Palabras clave:Cross-linking; Edible film; Starch; Structure; Uniaxial tensile strength; Dioscorea trifida; Manihot esculenta
Año:2015
Volumen:45
Página de inicio:211
Página de fin:217
DOI: http://dx.doi.org/10.1016/j.foodhyd.2014.11.017
Título revista:Food Hydrocolloids
Título revista abreviado:Food Hydrocolloids
ISSN:0268005X
CODEN:FOHYE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v45_n_p211_Gutierrez

Referencias:

  • Alves, V.D., Mali, S., Beleia, A., Grossmann, M.V.E., Effect of glycerol and amylose enrichment on cassava starch film properties (2007) Journal of Food Engineering, 78, pp. 941-946
  • (1999) Standard methods for water vapor transmission of materials (E96-00) Annual Book of ASTM Standards, , American Society for Testing and Materials, Philadelphia, PA
  • (1995) Standard test method for yellowness Index of plastics, , American Society for Testing and Materials, Philadelphia
  • García, N.L., Famá, L., Dufresne, A., Aranguren, M., Goyanes, S., Acomparison between the physico-chemical properties of tuber and cereal starches (2009) Food Research International, 42, pp. 976-982
  • García, M.A., Martino, M.N., Zaritzky, N.E., Plasticizer effect on starch-based coatings applied to strawberries (Fragaria ananassa) (1998) Journal Agriculture Food Chemistry, 46, pp. 3758-3767
  • García, A., Martino, M.N., Zaritzky, N.E., Microstructural characterization of plasticized starch-based films (2000) Starch/Stärke, 52 (4), pp. S118-S124
  • Gennadios, A., Weller, C.L., Gooding, C.H., Measurement errors in water vapor permeability of highly permeable, hydrophilic edible films (1994) Journal of Food Engineering, 21, pp. 395-409
  • González, Z., Pérez, E., Evaluación fisicoquímica y funcional de almidones de yuca (Manihot esculenta Crantz) pregelatinizados y calentados con microondas (2003) Acta Científica Venezolana, 54, pp. 127-137
  • Gutiérrez, T.J., (2013) Propiedades físicas, químicas y microestructurales de películas comestibles a base de almidón de mapuey y yuca, , Trabajo de Grado, Universidad Central de Venezuela
  • Gutiérrez, T.J., Morales, N.J., Tapia, M.S., Pérez, E., Famá, L., Corn starch 80:20 "waxy:regular", "native" and phosphated, as bio-matrixes for edible films (2014) Procedia Materials Science, , (in press)
  • Gutiérrez, T.J., Pérez, E., Guzmán, R., Tapia, M.S., Famá, L., Functional properties of native and modified by crosslinking, dark-cush-cush yam and cassava starches (2014) Journal of Polymer and Biopolymer Physics Chemistry, 2 (1), pp. 1-5
  • Hernández, O., (2006) Películas y coberturas comestibles a base de diferentes almidones: Digestibilidad invitro de películas y caracterización física de coberturas sobre fresas (Fragaria ananassa), , Tesis de Grado, Universidad Central de Venezuela
  • Hernández, O., Emaldi, U., Tovar, J., Invitro digestibility of edible films from various starch sources (2008) Carbohydrate Polymers, 71, pp. 648-655
  • Hu, G., Chen, J., Gao, J., Preparation and characteristics of oxidized potato starch films (2009) Carbohydrate Polymers, 76, pp. 291-298
  • Jiménez, A., Fabra, M.A., Talens, P., Chiralt, A., Edible and biodegradable starch films: a review (2012) Food and Bioprocess Technology, 5 (6), pp. 2058-2076
  • Kaláb, M., (2011) Cheese: Development of structure, , http://www.magma.ca/%7Escimat/Cheese.htm, SCIMAT 2000-2011
  • Kerr, R.W., Cleveland, F.C., Orthophosphate esters of starch U.S. patent 2,884,413 (1959) Food Packaging and Shelf Life, 3 (2015), pp. 1-8
  • Kester, J.J., Fennema, O., Edible films and coatings: a review (1986) Food Technology, 36, pp. 323-329
  • Kim, M., Lee, S.J., Characteristics of crosslinked potato starch and starch-filled linear low-density polyethylene films (2002) Carbohydrate Polymers, 50, pp. 331-337
  • Lim, S., Seib, A.P., Preparation and properties of wheat and corn starch phosphates (1993) Cereal Chemistry, 70 (2), pp. 137-144
  • Lourdin, D., Valle, G.D., Colonna, P., Influence of amylose content on starch films and foams (1995) Carbohydrate Polymers, 27, pp. 261-270
  • MacFarlane, D.S., MacFarlane, D.K., Billmeyer, F.W., Method and instrument for selecting personal compatible colors (1936), http://www.freepatentsonline.com/5313267.html, United States Patent Available from: ; Mali, S., Grossmann, M.V., García, M.A., Martino, M.N., Zaritzk, N.E., Barrier, mechanical and optical properties of plasticized yam starch films (2004) Carbohydrate Polymers, 56, pp. 129-135
  • Matos, M.E., Pérez, E., Characterization of native and modified cassava starches by scanning electron microscopy and X-ray diffraction techniques (2003) Cereal Food World, 48 (2), pp. 78-81
  • Mc Hugh, T.H., Avena-Bustillos, Krochta, J.M., Hydrophilic edible films: modified procedure for water vapor permeability and explanation of thickness effects (1993) Journal of Food Science, 58 (4), pp. 899-903
  • Mc Hugh, T.H., Krochta, J.M., Milk-protein-based edible films and coatings (1994) Food Technology, 48, pp. 97-103
  • Melián, D., (2006) Desarrollo de una película comestible funcional a base de gelano incorporando componentes fisiológicamente activos, , Universidad Central de Venezuela, Caracas, Venezuela, Trabajo Especial de Grado
  • Miles, M.J., Morris, V.J., Ring, S.G., Gelation of amylose (1985) Carbohydrate Research, 135 (2), pp. 257-269
  • Miles, M.J., Morris, V.J., Orford, P.D., Ring, S.G., The roles of amylose and amylopectin in the gelation and retrogradation of starch (1985) Carbohydrate Research, 135 (2), pp. 271-281
  • Mina, J.H., Valadez, A., Herrera-Franco, P.J., Toledano, T., Influencia del tiempo de almacenamiento en las propiedades estructurales de un almidón termoplástico de yuca (TPS) (2009) Ingeniería y Competitividad, 11 (2), pp. 95-106
  • Moorthy, S.N., Tuber crop starch (1994) Tech bulletin series: 18, p. 40. , Central Tuber Crops Research Institute, Kerala, India
  • Noel, T.R., Ring, S.G., Whittman, M.A., The structure and gelatinization of starch: a review (1992) Food Science Technology Today, 6, p. 159
  • Pérez, E., Bahnassay, Y., Breene, W., Asimple laboratory scale method for isolation of amaranthus starch (1993) Starch/Stärke, 45 (6), pp. 211-214
  • Pérez, E., Breene, W., Bahanasey, Y., Variation in the gelatinization profiles of cassava, sagu and arrowroot native starches as measured by different thermal and mechanical methods (1998) Starch/Stärke, 50, pp. 70-72
  • Pérez, E.E., Borneo, R., Melito, C.G., Tovar, J., Chemical, physical and morphometric properties of peruvian carrot (Arracacia xanthorrhiza B.) starch (1999) Acta Científica Venezolana, 50, pp. 240-244
  • Pérez, E., Gibert, O., Sabate, A., Jiménez, Y., Sánchez, T., Giraldo, A., Physicochemical, functional and macromolecular properties of waxy yam starches discovered from "Mapuey" (Dioscorea trifida) genotypes in the Venezuelan Amazon (2011) Journal of Agricultural and Food Chemistry, 59, pp. 263-273. , http://pubs.acs.org/doi/pdf/10.1021/jf100418r
  • Pérez, E., Gibert, O., Rolland-Sabaté, A., Segovia, X., Sánchez, T., Reynes, M., Evaluation of the functional properties of promising Dioscorea trifida L waxy starches for food innovation (2011) International Journal of Carbohydrate Chemistry, p. 7. , http://www.hindawi.com/journals/ijcc/2011/165638/
  • Pérez, E., Schultz, F., Pacheco, E., Characterization of some properties of starches isolated from Xanthosoma sagittifolium (tannia) and Colocasia esculenta (taro) (2005) Carbohydrate Polymers, 60 (2), pp. 139-145
  • Pérez, E., Segovia, X., Tapia, M.A., Schroeder, M., Native and cross-linked modified Dioscorea trifida (cush-cush yam) starches as bio-matrices for edible films (2012) Journal of Cellular Plastics, 48 (6), pp. 545-556
  • Rojas-Graü, M.A., Raybaudi-Massilia, R.M., Soliva-Fortuny, R.C., Avena-Bustillos, R.J., McHugh, T.H., Martín-Belloso, O., Apple puree-alginate edible coating as carrier of antimicrobial agents to prolong shelf-life of fresh-cut apples (2007) Postharvest Biology and Technology, 45 (2), pp. 254-264
  • Rojas-Graü, M.A., Tapia, M.S., Martín-Belloso, O., Empleo de recubrimientos comestibles en frutas frescas cortadas: nuevo enfoque de conservación y desarrollo de productos (2007) Alimentaria, 38, pp. 105-118
  • Rojas-Graü, M.A., Tapia, M.S., Rodríguez, F.J., Carmona, A., Martín-Belloso, O., Alginate and gellan-based edible coating as carriers of antibrowning agents applied on fresh-cut Fuji apples (2007) Food Hydrocolloids, 21, pp. 118-127
  • Romero-Bastidas, C.A., Bello-Péreza, L.A., García, M.A., Martino, M.N., Solorza-Feriaa, J., Zaritzkyb, N.E., Physicochemical and microstructural characterization of films prepared by thermal and cold gelatinization from non-conventional sources of starches (2005) Carbohydrate Polymers, 60, pp. 235-244
  • Saavedra, N., Algecira, N., Evaluación de películas comestibles de almidón de yuca y proteína aislada de soya en la conservación de fresas (2010) NOVA-Publicación científica en ciencias biomédicas, 8 (14), pp. 171-182. , 1794-2470
  • Sívoli, L., Pérez, E., Rodríguez, P., De Abrisqueta, A., Raymúndez, M.B., Cambios en la estructura granular durante el proceso de modificación química (fosfatado-acetilado) del almidón de yuca analizados por microscopía óptica y electrónica (2005) Acta Microscópica, 14 (1-2), pp. 5-9
  • Tapia, M.S., Pérez, E., Rodríguez, P., Guzmán, R., Ducamp-Collin, M.N., Tran, T., Some properties of starch and starch edible films from sub-utilized roots and tubers from the Venezuelan Amazons (2012) Journal of Cellular Plastics, 48 (6), pp. 526-544
  • Tapia, M.S., Rojas-Graü, M.A., Carmona, A., Rodríguez, F.J., Soliva-Fortuny, R., Martin-Belloso, O., Use of alginate-and gellan-based coatings for improving barrier, texture and nutritional properties of fresh-cut papaya (2008) Food Hydrocolloids, 22 (8), pp. 1493-1503
  • Valencia Rodríguez, M.T., Efecto del tratamiento de preservación por depresión e la actividad acuosa en la calidad del alga (2001) Tesis de Magíster en Bromatología y Tecnología de la Industrialización de Alimentos, , FCEN-UBA, Argentina
  • Whistler, R., Paschall, E., (1967) Starch chemistry and technology, 2. , Academic Press, New York and London
  • Wurburg, O.B., Forty years of industrial starch research (1986) Cereal Food Worl, 31 (12), pp. 897-903

Citas:

---------- APA ----------
Gutiérrez, T.J., Tapia, M.S., Pérez, E. & Famá, L. (2015) . Structural and mechanical properties of edible films made from native and modified cush-cush yam and cassava starch. Food Hydrocolloids, 45, 211-217.
http://dx.doi.org/10.1016/j.foodhyd.2014.11.017
---------- CHICAGO ----------
Gutiérrez, T.J., Tapia, M.S., Pérez, E., Famá, L. "Structural and mechanical properties of edible films made from native and modified cush-cush yam and cassava starch" . Food Hydrocolloids 45 (2015) : 211-217.
http://dx.doi.org/10.1016/j.foodhyd.2014.11.017
---------- MLA ----------
Gutiérrez, T.J., Tapia, M.S., Pérez, E., Famá, L. "Structural and mechanical properties of edible films made from native and modified cush-cush yam and cassava starch" . Food Hydrocolloids, vol. 45, 2015, pp. 211-217.
http://dx.doi.org/10.1016/j.foodhyd.2014.11.017
---------- VANCOUVER ----------
Gutiérrez, T.J., Tapia, M.S., Pérez, E., Famá, L. Structural and mechanical properties of edible films made from native and modified cush-cush yam and cassava starch. Food Hydrocolloids. 2015;45:211-217.
http://dx.doi.org/10.1016/j.foodhyd.2014.11.017