| Autor: |
Daza LD; Departamento de Química, Universidad de las Islas Baleares, 07122 Palma de Mallorca, Spain.; Departamento de Producción y Sanidad Vegetal, Facultad Ingeniería Agronómica, Universidad del Tolima, Ibagué 730006, Colombia., Eim VS; Departamento de Química, Universidad de las Islas Baleares, 07122 Palma de Mallorca, Spain., Váquiro HA; Departamento de Producción y Sanidad Vegetal, Facultad Ingeniería Agronómica, Universidad del Tolima, Ibagué 730006, Colombia. |
| Jazyk: |
angličtina |
| Zdroj: |
Polymers [Polymers (Basel)] 2021 Dec 02; Vol. 13 (23). Date of Electronic Publication: 2021 Dec 02. |
| DOI: |
10.3390/polym13234232 |
| Abstrakt: |
This work aimed to prepare ulluco starch (US)/chitosan (Ch) edible films and evaluate the effect of the concentration of US on their physicochemical properties. The use of edible films is a means of adding value to the ulluco crop and evaluating the viability of using new sources to produce packaging materials. Different samples were prepared at different US concentrations (2%, 3%, 4%, and 5% w / v ) and a fixed chitosan concentration (1.5% w / v ); then, samples were analyzed, considering their physical, mechanical, and thermal properties. The US/Ch edible films showed an increase in solubility from 17.5% to 21.7%, swelling power (SP) from 38.9% to 267%, tensile strength (TS) from 3.69 MPa to 10.7 MPa, Young modulus (YM) from 18.0 Pa to 652 Pa, and thermal stability as the US concentration increased. However, samples with low US concentrations showed higher elongation at break (EB) (36.6%) and better barrier properties (WVP) (5.61 × 10 -11 g/m s Pa). The films evaluated in this work presented good physical, mechanical, and barrier properties, revealing their potential as packaging material ensuring food security, and demonstrating the technological potential of US. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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