Edible films based on nanostructured starch as barrier material moisture

The packaging materials provide physical protection and create the appropriate physicochemical conditions to give an adequate shelf life. Recently, the food industry has proposed to incorporate nanocomposites into edible films that degrade in a short period of time without causing environmental prob...

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Main Authors:	Vázquez-Luna, Alma, Santiago, Maricela, Rivadeneyra-Domínguez, Eduardo, Díaz-Sobac, Rafael
Format:	Online
Language:	spa
Published:	Universidad Autónoma de Tamaulipas 2019
Online Access:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1105
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spelling	oai:ojs.pkp.sfu.ca:article-11052020-01-29T09:36:19Z Edible films based on nanostructured starch as barrier material moisture Películas comestibles a base de almidón nanoestructurado como material de barrera a la humedad Vázquez-Luna, Alma Santiago, Maricela Rivadeneyra-Domínguez, Eduardo Díaz-Sobac, Rafael edible films properties nanostructuring cornstarch propiedades de películas comestibles nanoestructruación almidón de maíz The packaging materials provide physical protection and create the appropriate physicochemical conditions to give an adequate shelf life. Recently, the food industry has proposed to incorporate nanocomposites into edible films that degrade in a short period of time without causing environmental problems. The objective of this research was to develop an edible film using nanostructured starch, which can serve as a packaging, resistant to moisture, stable that can extend the shelf life of food and additionally environmental benefits. The effects of nanostructured starch on the physical and structural properties of an edible film were studied in terms of thickness, water solubility, diffusion, water vapor permeability (WVP) and water vapor transmission rate (WVTR). The results showed that the edible films formulated with nanostructured starch had the lowest thickness. Furthermore, the solubility in water, the diffusion coefficient, WVP and WVTR were lower for these films. The nanostructuring of corn starch made it possible to obtain edible films with excellent water barrier properties without modifying the structural properties of the polymer matrix, which could constitute an alternative for food packaging. Los materiales de empaque proporcionan protección física y crean las condiciones fisicoquímicas apropiadas para proporcionar una vida útil adecuada. Recientemente, la industria alimentaria ha propuesto incorporar nanocompuestos a películas comestibles que se degraden en un periodo corto, sin causar problemas medioambientales. El objetivo de esta investigación fue desarrollar una película comestible resistente a la humedad, utilizando almidón nanoestructurado, que pueda servir de empaque para aumentar la vida útil de los alimentos, sin afectar el medioambiente. Los efectos del almidón nanoestructurado sobre las propiedades físicas y estructurales de una película comestible fueron estudiados en términos de espesor, solubilidad en agua, difusión, permeabilidad al vapor de agua (PVA), velocidad de transmisión de vapor de agua (VTVA) y comparados a las películas de almidón nativo. Los resultados mostraron que las películas comestibles formuladas con almidón nanoestructurado presentaron menor espesor, comparadas a las elaboradas con almidón nativo, además, los valores de la solubilidad en agua, el coeficiente de difusión, PVA y VTVA fueron menores para las películas nanoestructuradas, con respecto a las de almidón nativo. La nanoestructuración del almidón de maíz permitió obtener películas comestibles con excelentes propiedades de barrera a la humedad, sin modificar las propiedades estructuralesde la matriz del polímero, lo que podría constituir una alternativa para el empaque de alimentos. Universidad Autónoma de Tamaulipas 2019-01-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf text/html application/xml https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1105 10.29059/cienciauat.v13i2.1105 CienciaUAT; Vol 13 No. 2. January-June 2019; 152-164 CienciaUAT; Vol. 13 No. 2: Enero-Junio 2019; 152-164 2007-7858 2007-7521 spa https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1105/553 https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1105/562 https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1105/693 Derechos de autor 2019 CienciaUAT
institution	CIENCIA UAT
collection	OJS
language	spa
format	Online
author	Vázquez-Luna, Alma Santiago, Maricela Rivadeneyra-Domínguez, Eduardo Díaz-Sobac, Rafael
spellingShingle	Vázquez-Luna, Alma Santiago, Maricela Rivadeneyra-Domínguez, Eduardo Díaz-Sobac, Rafael Edible films based on nanostructured starch as barrier material moisture
author_facet	Vázquez-Luna, Alma Santiago, Maricela Rivadeneyra-Domínguez, Eduardo Díaz-Sobac, Rafael
author_sort	Vázquez-Luna, Alma
title	Edible films based on nanostructured starch as barrier material moisture
title_short	Edible films based on nanostructured starch as barrier material moisture
title_full	Edible films based on nanostructured starch as barrier material moisture
title_fullStr	Edible films based on nanostructured starch as barrier material moisture
title_full_unstemmed	Edible films based on nanostructured starch as barrier material moisture
title_sort	edible films based on nanostructured starch as barrier material moisture
description	The packaging materials provide physical protection and create the appropriate physicochemical conditions to give an adequate shelf life. Recently, the food industry has proposed to incorporate nanocomposites into edible films that degrade in a short period of time without causing environmental problems. The objective of this research was to develop an edible film using nanostructured starch, which can serve as a packaging, resistant to moisture, stable that can extend the shelf life of food and additionally environmental benefits. The effects of nanostructured starch on the physical and structural properties of an edible film were studied in terms of thickness, water solubility, diffusion, water vapor permeability (WVP) and water vapor transmission rate (WVTR). The results showed that the edible films formulated with nanostructured starch had the lowest thickness. Furthermore, the solubility in water, the diffusion coefficient, WVP and WVTR were lower for these films. The nanostructuring of corn starch made it possible to obtain edible films with excellent water barrier properties without modifying the structural properties of the polymer matrix, which could constitute an alternative for food packaging.
publisher	Universidad Autónoma de Tamaulipas
publishDate	2019
url	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1105
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_version_	1712116132382507008

Edible films based on nanostructured starch as barrier material moisture

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