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Abstract:

Edible, biodegradable films based on native and phosphated cush-cush yam and cassava starches plasticized with glycerol were developed by casting. The starches were chemically modified by cross-linking with sodium trimetaphosphate (STMP). The physicochemical properties of each of the different starch films were then evaluated and compared in order to determine their potential applications in the food industry. The amylose molecules in the cassava starch strongly interacted with glycerol resulting in an increase in the number of hydrogen bonds. This led to a slight shift upwards in the temperature required for the onset of the degradation of the cassava starch-based films, and even higher temperatures for degrading the films based on the modified starches. Films made from phosphated starches were more hydrophilic, producing an increase in solubility and crystallinity. Finally, the characteristics of the cassava films developed suggest that they would make good packaging materials, while films derived from cush-cush yam are more suitable as food coatings. © 2014 Elsevier Ltd.

Registro:

Documento: Artículo
Título:Physico-chemical properties of edible films derived from native and phosphated cush-cush yam and cassava starches
Autor:Gutiérrez, T.J.; Morales, N.J.; Pérez, E.; Tapia, M.S.; Famá, L.
Filiación:Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela, Apartado 47097, Caracas, 1041-A, Venezuela
INQUIMAE, CONICET-UBA, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Pab. 2, Buenos Aires, C1428EHA, Argentina
LP and MC, Dep. de Física, Facultad de Ciencias Exactas y Naturales and IFIBA-CONICET, Universidad de Buenos Aires, Ciudad Universitaria, Pab. 1, Buenos Aires, C1428EHA, Argentina
Palabras clave:Biodegradable edible films; Cassava; Cross-linking; Cush-cush yam; Dioscorea trifida; Manihot esculenta
Año:2015
Volumen:3
Página de inicio:1
Página de fin:8
DOI: http://dx.doi.org/10.1016/j.fpsl.2014.09.002
Título revista:Food Packaging and Shelf Life
Título revista abreviado:Food Packaging Shelf Life
ISSN:22142894
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_22142894_v3_n_p1_Gutierrez

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Citas:

---------- APA ----------
Gutiérrez, T.J., Morales, N.J., Pérez, E., Tapia, M.S. & Famá, L. (2015) . Physico-chemical properties of edible films derived from native and phosphated cush-cush yam and cassava starches. Food Packaging and Shelf Life, 3, 1-8.
http://dx.doi.org/10.1016/j.fpsl.2014.09.002
---------- CHICAGO ----------
Gutiérrez, T.J., Morales, N.J., Pérez, E., Tapia, M.S., Famá, L. "Physico-chemical properties of edible films derived from native and phosphated cush-cush yam and cassava starches" . Food Packaging and Shelf Life 3 (2015) : 1-8.
http://dx.doi.org/10.1016/j.fpsl.2014.09.002
---------- MLA ----------
Gutiérrez, T.J., Morales, N.J., Pérez, E., Tapia, M.S., Famá, L. "Physico-chemical properties of edible films derived from native and phosphated cush-cush yam and cassava starches" . Food Packaging and Shelf Life, vol. 3, 2015, pp. 1-8.
http://dx.doi.org/10.1016/j.fpsl.2014.09.002
---------- VANCOUVER ----------
Gutiérrez, T.J., Morales, N.J., Pérez, E., Tapia, M.S., Famá, L. Physico-chemical properties of edible films derived from native and phosphated cush-cush yam and cassava starches. Food Packaging Shelf Life. 2015;3:1-8.
http://dx.doi.org/10.1016/j.fpsl.2014.09.002