Physico-chemical properties of edible films derived from native and phosphated cush-cush yam and cassava starches

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 starc...

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Detalles Bibliográficos
Autor principal:	Famá, Lucía Mercedes
Publicado:	2015
Materias:	Biodegradable edible films Cassava Cross-linking Cush-cush yam Dioscorea trifida Manihot esculenta
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_22142894_v3_n_p1_Gutierrez http://hdl.handle.net/20.500.12110/paper_22142894_v3_n_p1_Gutierrez
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_22142894_v3_n_p1_Gutierrez
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spelling	paper:paper_22142894_v3_n_p1_Gutierrez2023-06-08T16:35:19Z Physico-chemical properties of edible films derived from native and phosphated cush-cush yam and cassava starches Famá, Lucía Mercedes Biodegradable edible films Cassava Cross-linking Cush-cush yam Dioscorea trifida Manihot esculenta 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. Fil:Famá, L. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2015 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_22142894_v3_n_p1_Gutierrez http://hdl.handle.net/20.500.12110/paper_22142894_v3_n_p1_Gutierrez
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Biodegradable edible films Cassava Cross-linking Cush-cush yam Dioscorea trifida Manihot esculenta
spellingShingle	Biodegradable edible films Cassava Cross-linking Cush-cush yam Dioscorea trifida Manihot esculenta Famá, Lucía Mercedes Physico-chemical properties of edible films derived from native and phosphated cush-cush yam and cassava starches
topic_facet	Biodegradable edible films Cassava Cross-linking Cush-cush yam Dioscorea trifida Manihot esculenta
description	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.
author	Famá, Lucía Mercedes
author_facet	Famá, Lucía Mercedes
author_sort	Famá, Lucía Mercedes
title	Physico-chemical properties of edible films derived from native and phosphated cush-cush yam and cassava starches
title_short	Physico-chemical properties of edible films derived from native and phosphated cush-cush yam and cassava starches
title_full	Physico-chemical properties of edible films derived from native and phosphated cush-cush yam and cassava starches
title_fullStr	Physico-chemical properties of edible films derived from native and phosphated cush-cush yam and cassava starches
title_full_unstemmed	Physico-chemical properties of edible films derived from native and phosphated cush-cush yam and cassava starches
title_sort	physico-chemical properties of edible films derived from native and phosphated cush-cush yam and cassava starches
publishDate	2015
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_22142894_v3_n_p1_Gutierrez http://hdl.handle.net/20.500.12110/paper_22142894_v3_n_p1_Gutierrez
work_keys_str_mv	AT famaluciamercedes physicochemicalpropertiesofediblefilmsderivedfromnativeandphosphatedcushcushyamandcassavastarches
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Physico-chemical properties of edible films derived from native and phosphated cush-cush yam and cassava starches

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