Effect of carboxymethyl cellulose concentration on mechanical and water vapor barrier properties of corn starch films.

Autor: Tavares KM; Program in Biomaterials Engineering (PPGBiomat), Federal University of Lavras (UFLA), Lavras, Minas Gerais, Brazil. Electronic address: mansurtavares@yahoo.com.br., Campos A; National Laboratory of Agribusiness Nanotechnology (LNNA), Embrapa Instrumentação, São Carlos, São Paulo, Brazil., Luchesi BR; Postgraduate Program in Materials Science and Engineering (PPGCEM), Federal University of São Carlos (UFSCar), São Carlos, São Paulo, Brazil., Resende AA; Program in Biomaterials Engineering (PPGBiomat), Federal University of Lavras (UFLA), Lavras, Minas Gerais, Brazil., Oliveira JE; Department of Engineering, Federal University of Lavras (UFLA), Lavras, Minas Gerais, Brazil., Marconcini JM; National Laboratory of Agribusiness Nanotechnology (LNNA), Embrapa Instrumentação, São Carlos, São Paulo, Brazil. Electronic address: jose.marconcini@embrapa.br.
Jazyk: angličtina
Zdroj: Carbohydrate polymers [Carbohydr Polym] 2020 Oct 15; Vol. 246, pp. 116521. Date of Electronic Publication: 2020 Jun 05.
DOI: 10.1016/j.carbpol.2020.116521
Abstrakt: The main objective of this study was to evaluate the effect of the addition of different concentrations of CMC (0, 20, 40, 60, 80 and 100 %) on the mechanical and water vapor barrier properties in corn starch films produced by casting. The addition of CMC 40 % was sufficient to significantly increase its mechanical properties (tensile strength, elongation at break and elastic modulus), and water vapor barrier of the starch films, thus improving its functionality as a packaging material for food. CMC incorporation led to a small reduction in the thermal stability of the films. CMC in low content dispersed well in the starch matrix, ensuring interaction between its constituents that formed a network structure, thus improving mechanical properties and making diffusion of water difficult.
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Databáze: MEDLINE