dc.creator | Otalora González, Carlos Mauricio | es |
dc.creator | Félix Ángel, Manuel | es |
dc.creator | Bengoechea Ruiz, Carlos | es |
dc.creator | Flores, Silvia | es |
dc.creator | Gerschenson, Lia Noemi | es |
dc.date.accessioned | 2024-05-10T08:07:58Z | |
dc.date.available | 2024-05-10T08:07:58Z | |
dc.date.issued | 2024-02 | |
dc.identifier.issn | 2304-8158 | es |
dc.identifier.uri | https://hdl.handle.net/11441/158052 | |
dc.description.abstract | Corona treatment (CT), a surface treatment widely used in the plastic industry, can be used to alter the properties of cassava starch. In the present work, CT was performed on dry granular starch (DS), water-suspended humid granular starch (HS), and gelatinized starch (GS). Different properties and structural characteristics of treated starches were studied. A lowering in pH was generally observed after CT and the rheological properties depended on the starch presentation. A reinforcement of DS and HS samples after CT was deduced from higher viscosity values in flow assays and viscoelastic moduli, but weak gels were obtained when CT was applied to GS. Changes in the A-type polymorphic structure, as well as a drop in relative crystallinity, were produced by CT for DS and HS. Additionally, changes in O-H and C-O-C FTIR bands were observed. Therefore, CT can be applied for starch modification, producing predominantly cross-linking in the DS and de-polymerization in the HS. Casting films made from the modified DS showed higher tensile strength and lower hydrophilicity, solubility, water absorption capacity, and water vapor permeability. Thus, the DS cross-linking induced by CT improved mechanical characteristics and hydrophobicity in edible films, which can be better used as packaging materials. | es |
dc.format | application/pdf | es |
dc.format.extent | 18 p. | es |
dc.language.iso | eng | es |
dc.publisher | MDPI | es |
dc.rights | Atribución 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | * |
dc.subject | Starch | es |
dc.subject | Corona treatment | es |
dc.subject | Modification | es |
dc.subject | Edible films | es |
dc.title | Development and Characterization of Edible Films Based on Cassava Starch Modified by Corona Treatment | es |
dc.type | info:eu-repo/semantics/article | es |
dc.type.version | info:eu-repo/semantics/publishedVersion | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.contributor.affiliation | Universidad de Sevilla. Departamento de Ingeniería Química | es |
dc.relation.projectID | PID2021-124294OB-C21 | es |
dc.relation.projectID | 20020130100550BA | es |
dc.relation.projectID | 20020170100229BA | es |
dc.relation.projectID | 11220120100507 | es |
dc.relation.projectID | 11220210100712 | es |
dc.relation.projectID | PICT 2015-2109 | es |
dc.relation.projectID | PICT 2017-1146 | es |
dc.relation.projectID | PICT 2019-1842 | es |
dc.relation.publisherversion | https://www.mdpi.com/2304-8158/13/3/468 | es |
dc.identifier.doi | 10.3390/foods13030468 | es |
dc.contributor.group | Universidad de Sevilla. TEP229: Tecnología y Diseño de Productos Multicomponentes | es |
dc.journaltitle | Foods | es |
dc.publication.volumen | 13 | es |
dc.publication.issue | 3 | es |
dc.publication.initialPage | 468 | es |
dc.contributor.funder | Ministerio de Ciencia e Innovación (MICIN). España | es |
dc.contributor.funder | European Commission (EC). Fondo Europeo de Desarrollo Regional (FEDER) | es |
dc.contributor.funder | Universidad de Buenos Aires | es |
dc.contributor.funder | Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Argentina | es |
dc.contributor.funder | Agencia Nacional de Promoción Científica y Tecnológica. Argentina | es |