Properties and characterization of biodegradable films obtained from different starch sources

Detalhes bibliográficos
Autor(a) principal: RODRIGUES,Antonio Augusto Marques
Data de Publicação: 2021
Outros Autores: COSTA,Rayssa Ribeiro da, SANTOS,Luana Ferreira dos, SILVA,Silvanda de Melo, BRITTO,Douglas de, LIMA,Maria Auxiliadora Coêlho de
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600476
Resumo: Abstract The increasing use of natural biodegradable polymers to preserve foods is a consequence of the concern of society with sustainability. Starch stands out amongst the natural polymers due to its great availability on a worldwide scale, high extraction yield and nutritional value, low cost, biodegradability and biocompatibility. Apart from the traditional sources, various others exist with extraction potential. The objective of this study was to identify films from different non-traditional starch sources with properties revealing their potential to be applied as coating for fruits and vegetables. The biodegradable films were prepared with three starch concentrations (2, 3 and 3.5%) for each of the following sources: cassava, yam, jackfruit seed and mango kernel. The starches from the sources studied are promising ingredients for the formulation of films, presenting good physical, optical (such as transparency) and mechanical characteristics, principally tensile strength whose maximum value was 36.63 MPa. Increases in starch concentration directly influenced the thickness, water vapor permeability, tensile strength and puncture force. The films with the greatest potentials for use according to their characteristics were 3% cassava, 3% yam, 3.5% jackfruit seed and 2% mango.
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spelling Properties and characterization of biodegradable films obtained from different starch sourceswater vapor permeabilitymechanical propertiesoptical propertiesAbstract The increasing use of natural biodegradable polymers to preserve foods is a consequence of the concern of society with sustainability. Starch stands out amongst the natural polymers due to its great availability on a worldwide scale, high extraction yield and nutritional value, low cost, biodegradability and biocompatibility. Apart from the traditional sources, various others exist with extraction potential. The objective of this study was to identify films from different non-traditional starch sources with properties revealing their potential to be applied as coating for fruits and vegetables. The biodegradable films were prepared with three starch concentrations (2, 3 and 3.5%) for each of the following sources: cassava, yam, jackfruit seed and mango kernel. The starches from the sources studied are promising ingredients for the formulation of films, presenting good physical, optical (such as transparency) and mechanical characteristics, principally tensile strength whose maximum value was 36.63 MPa. Increases in starch concentration directly influenced the thickness, water vapor permeability, tensile strength and puncture force. The films with the greatest potentials for use according to their characteristics were 3% cassava, 3% yam, 3.5% jackfruit seed and 2% mango.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600476Food Science and Technology v.41 suppl.2 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.28520info:eu-repo/semantics/openAccessRODRIGUES,Antonio Augusto MarquesCOSTA,Rayssa Ribeiro daSANTOS,Luana Ferreira dosSILVA,Silvanda de MeloBRITTO,Douglas deLIMA,Maria Auxiliadora Coêlho deeng2021-12-06T00:00:00Zoai:scielo:S0101-20612021000600476Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-12-06T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Properties and characterization of biodegradable films obtained from different starch sources
title Properties and characterization of biodegradable films obtained from different starch sources
spellingShingle Properties and characterization of biodegradable films obtained from different starch sources
RODRIGUES,Antonio Augusto Marques
water vapor permeability
mechanical properties
optical properties
title_short Properties and characterization of biodegradable films obtained from different starch sources
title_full Properties and characterization of biodegradable films obtained from different starch sources
title_fullStr Properties and characterization of biodegradable films obtained from different starch sources
title_full_unstemmed Properties and characterization of biodegradable films obtained from different starch sources
title_sort Properties and characterization of biodegradable films obtained from different starch sources
author RODRIGUES,Antonio Augusto Marques
author_facet RODRIGUES,Antonio Augusto Marques
COSTA,Rayssa Ribeiro da
SANTOS,Luana Ferreira dos
SILVA,Silvanda de Melo
BRITTO,Douglas de
LIMA,Maria Auxiliadora Coêlho de
author_role author
author2 COSTA,Rayssa Ribeiro da
SANTOS,Luana Ferreira dos
SILVA,Silvanda de Melo
BRITTO,Douglas de
LIMA,Maria Auxiliadora Coêlho de
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv RODRIGUES,Antonio Augusto Marques
COSTA,Rayssa Ribeiro da
SANTOS,Luana Ferreira dos
SILVA,Silvanda de Melo
BRITTO,Douglas de
LIMA,Maria Auxiliadora Coêlho de
dc.subject.por.fl_str_mv water vapor permeability
mechanical properties
optical properties
topic water vapor permeability
mechanical properties
optical properties
description Abstract The increasing use of natural biodegradable polymers to preserve foods is a consequence of the concern of society with sustainability. Starch stands out amongst the natural polymers due to its great availability on a worldwide scale, high extraction yield and nutritional value, low cost, biodegradability and biocompatibility. Apart from the traditional sources, various others exist with extraction potential. The objective of this study was to identify films from different non-traditional starch sources with properties revealing their potential to be applied as coating for fruits and vegetables. The biodegradable films were prepared with three starch concentrations (2, 3 and 3.5%) for each of the following sources: cassava, yam, jackfruit seed and mango kernel. The starches from the sources studied are promising ingredients for the formulation of films, presenting good physical, optical (such as transparency) and mechanical characteristics, principally tensile strength whose maximum value was 36.63 MPa. Increases in starch concentration directly influenced the thickness, water vapor permeability, tensile strength and puncture force. The films with the greatest potentials for use according to their characteristics were 3% cassava, 3% yam, 3.5% jackfruit seed and 2% mango.
publishDate 2021
dc.date.none.fl_str_mv 2021-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600476
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600476
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.28520
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.41 suppl.2 2021
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
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