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Cassava Starch Films Containing Quinoa Starch Nanocrystals: Physical and Surface Properties

Quinoa starch nanocrystals (QSNCs), obtained by acid hydrolysis, were used as a reinforcing filler in cassava starch films. The influence of QSNC concentrations (0, 2.5, 5.0, 7.5 and 10%, w/w) on the film’s physical and surface properties was investigated. QSNCs exhibited conical and parallelepiped...

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Autores principales: Velásquez-Castillo, Lía Ethel, Leite, Mariani Agostinetto, Tisnado, Victor Jesús Aredo, Ditchfield, Cynthia, Sobral, Paulo José do Amaral, Moraes, Izabel Cristina Freitas
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914035/
https://www.ncbi.nlm.nih.gov/pubmed/36766104
http://dx.doi.org/10.3390/foods12030576
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author Velásquez-Castillo, Lía Ethel
Leite, Mariani Agostinetto
Tisnado, Victor Jesús Aredo
Ditchfield, Cynthia
Sobral, Paulo José do Amaral
Moraes, Izabel Cristina Freitas
author_facet Velásquez-Castillo, Lía Ethel
Leite, Mariani Agostinetto
Tisnado, Victor Jesús Aredo
Ditchfield, Cynthia
Sobral, Paulo José do Amaral
Moraes, Izabel Cristina Freitas
author_sort Velásquez-Castillo, Lía Ethel
collection PubMed
description Quinoa starch nanocrystals (QSNCs), obtained by acid hydrolysis, were used as a reinforcing filler in cassava starch films. The influence of QSNC concentrations (0, 2.5, 5.0, 7.5 and 10%, w/w) on the film’s physical and surface properties was investigated. QSNCs exhibited conical and parallelepiped shapes. An increase of the QSNC concentration, from 0 to 5%, improved the film’s tensile strength from 6.5 to 16.5 MPa, but at 7.5%, it decreased to 11.85 MPa. Adequate exfoliation of QSNCs in the starch matrix also decreased the water vapor permeability (~17%) up to a 5% concentration. At 5.0% and 7.5% concentrations, the films increased in roughness, water contact angle, and opacity, whereas the brightness decreased. Furthermore, at these concentrations, the film’s hydrophilic nature changed (water contact angle values of >65°). The SNC addition increased the film opacity without causing major changes in color. Other film properties, such as thickness, moisture content and solubility, were not affected by the QSNC concentration. The DSC (differential scanning calorimetry) results indicated that greater QSNC concentrations increased the second glass transition temperature (related to the biopolymer-rich phase) and the melting enthalpy. However, the film’s thermal stability was not altered by the QSNC addition. These findings contribute to overcoming the starch-based films’ limitations through the development of nanocomposite materials for future food packaging applications.
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spelling pubmed-99140352023-02-11 Cassava Starch Films Containing Quinoa Starch Nanocrystals: Physical and Surface Properties Velásquez-Castillo, Lía Ethel Leite, Mariani Agostinetto Tisnado, Victor Jesús Aredo Ditchfield, Cynthia Sobral, Paulo José do Amaral Moraes, Izabel Cristina Freitas Foods Article Quinoa starch nanocrystals (QSNCs), obtained by acid hydrolysis, were used as a reinforcing filler in cassava starch films. The influence of QSNC concentrations (0, 2.5, 5.0, 7.5 and 10%, w/w) on the film’s physical and surface properties was investigated. QSNCs exhibited conical and parallelepiped shapes. An increase of the QSNC concentration, from 0 to 5%, improved the film’s tensile strength from 6.5 to 16.5 MPa, but at 7.5%, it decreased to 11.85 MPa. Adequate exfoliation of QSNCs in the starch matrix also decreased the water vapor permeability (~17%) up to a 5% concentration. At 5.0% and 7.5% concentrations, the films increased in roughness, water contact angle, and opacity, whereas the brightness decreased. Furthermore, at these concentrations, the film’s hydrophilic nature changed (water contact angle values of >65°). The SNC addition increased the film opacity without causing major changes in color. Other film properties, such as thickness, moisture content and solubility, were not affected by the QSNC concentration. The DSC (differential scanning calorimetry) results indicated that greater QSNC concentrations increased the second glass transition temperature (related to the biopolymer-rich phase) and the melting enthalpy. However, the film’s thermal stability was not altered by the QSNC addition. These findings contribute to overcoming the starch-based films’ limitations through the development of nanocomposite materials for future food packaging applications. MDPI 2023-01-28 /pmc/articles/PMC9914035/ /pubmed/36766104 http://dx.doi.org/10.3390/foods12030576 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Velásquez-Castillo, Lía Ethel
Leite, Mariani Agostinetto
Tisnado, Victor Jesús Aredo
Ditchfield, Cynthia
Sobral, Paulo José do Amaral
Moraes, Izabel Cristina Freitas
Cassava Starch Films Containing Quinoa Starch Nanocrystals: Physical and Surface Properties
title Cassava Starch Films Containing Quinoa Starch Nanocrystals: Physical and Surface Properties
title_full Cassava Starch Films Containing Quinoa Starch Nanocrystals: Physical and Surface Properties
title_fullStr Cassava Starch Films Containing Quinoa Starch Nanocrystals: Physical and Surface Properties
title_full_unstemmed Cassava Starch Films Containing Quinoa Starch Nanocrystals: Physical and Surface Properties
title_short Cassava Starch Films Containing Quinoa Starch Nanocrystals: Physical and Surface Properties
title_sort cassava starch films containing quinoa starch nanocrystals: physical and surface properties
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914035/
https://www.ncbi.nlm.nih.gov/pubmed/36766104
http://dx.doi.org/10.3390/foods12030576
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