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    188宝金博页面版: Physico-chemical properties of edible films derived from native and phosphated cush-cush yam and cassava starches

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    内容提示： Physico-chemical properties of edible films derivedfrom native and phosphated cush-cush yam andcassava starchesTomy J. Gutie?rreza,*, Noe? J. Moralesb , Elevina Pe?reza ,Mar? ?a Soledad Tapiaa , Luc? ?a Fama?ca Instituto de Ciencia y Tecnolog? ?a de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela,Apartado 47097, Caracas 1041-A, Venezuelab INQUIMAE, CONICET-UBA, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires,Ciud...

    文档格式：PDF | 页数：8 | 浏览次数：66 | 上传日期：2015-12-10 12:40:48 | 文档星级：
    Physico-chemical properties of edible films derivedfrom native and phosphated cush-cush yam andcassava starchesTomy J. Gutie´rreza,*, Noe´ J. Moralesb , Elevina Pe´reza ,Mar? ´a Soledad Tapiaa , Luc? ´a Fama´ca Instituto de Ciencia y Tecnolog? ´a de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela,Apartado 47097, Caracas 1041-A, Venezuelab INQUIMAE, CONICET-UBA, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires,Ciudad Universitaria, Pab. 2, Buenos Aires C1428EHA, Argentinac LP&MC, Dep. de F? ´sica, Facultad de Ciencias Exactas y Naturales and IFIBA-CONICET, Universidad de Buenos Aires,Ciudad Universitaria, Pab. 1, Buenos Aires C1428EHA, Argentina1. IntroductionThe growing consumer demand for healthier products that donot cause environmental pollution has led to a change in theapproaches used for the manufacture of materials by the foodpackaging industry. Most of the synthetic products currentlyused are not degradable and their cost is rising steadily as theyare produced from non-renewable resources such as oil (Yang& Paulson, 2000).In the last 30 years several studies on edible films derivedfrom natural biodegradable polymers such as cellulose,chitosan and starch have been undertaken (Chillo et al.,2008; Fama´, Goyanes, & Gerschenson, 2007; Fama´, Rojas,Goyanes, & Gerschenson, 2005; Flores, Fama´, Rojas, Goyanes,& Gerschenson, 2007; Ghanbarzadeh, Almasi, Ali, & Entezami,2010). In particular, starch has been the focus of a number ofinvestigations due its biodegradable, renewable, inexpensiveand edible nature as well as its wide availability (Lu, Tighzert,Berzin, & Rondot, 2005; Tharanathan, 2003).f o o d p a c k a g i n g a n d s h e l f l i f e 3 ( 2 0 1 5 ) 1 – 8a r t i c l e i n f oArticle history:Received 13 April 2014Received in revised form27 August 2014Accepted 16 September 2014Available online 29 October 2014Keywords:Biodegradable edible filmsCush-cush yamCassavaCross-linkinga b s t r a c tEdible, biodegradable films based on native and phosphated cush-cush yam and cassavastarches plasticized with glycerol were developed by casting. The starches were chemicallymodified by cross-linking with sodium trimetaphosphate (STMP). The physicochemicalproperties of each of the different starch films were then evaluated and compared in orderto determine their potential applications in the food industry. The amylose molecules in thecassava starch strongly interacted with glycerol resulting in an increase in the number ofhydrogen bonds. This led to a slight shift upwards in the temperature required for the onsetof the degradation of the cassava starch-based films, and even higher temperatures fordegrading the films based on the modified starches. Films made from phosphated starcheswere more hydrophilic, producing an increase in solubility and crystallinity. Finally, thecharacteristics of the cassava films developed suggest that they would make good packagingmaterials, while films derived from cush-cush yam are more suitable as food coatings.# 2014 Elsevier Ltd. All rights reserved.* Corresponding author. Tel.: +58 212 7534403 9984; fax: +58 212 7533971.E-mail address: tomy.gutierrez@ciens.ucv.ve (T.J. Gutie´rrez).Available online at www.sciencedirect.comScienceDirectjournal homepage: http://www.elsevier.com/locate/fpslhttp://dx.doi.org/10.1016/j.fpsl.2014.09.0022214-2894/# 2014 Elsevier Ltd. All rights reserved.

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