Prediction of Cassava Starch Edible Film Properties by Chemometric Analysis of Infrared Spectra

Vicentini, Nívea Maria; Dupuy, Nathalie; Leitzelman, M.; Cereda, Marney Pascoli; Sobral, Paulo José do Amaral

doi:10.1080/00387010500316080

Cited by 146 publications

(108 citation statements)

References 40 publications

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“…As análises de espectroscopia de infravermelho com transformada de Fourier (FTIR) foram realizadas utilizando-se um espectrômetro Spectrum-One (Perkin-Elmer) provido com o acessório UATR, de acordo com Vicentini et al (2005). Os espectros foram obtidos na faixa espectral de 400 a 4000 cm …”

Section: Espectroscopia De Infravermelho Com Transformada De Fourierunclassified

Influência do grau de hidrólise do poli(vinil álcool) nas propriedades físicas de filmes à base de blendas de gelatina e poli(vinil álcool) plastificados com glicerol

Moraes¹,

Silva²,

Carvalho³

et al. 2008

Ciênc. Tecnol. Aliment.

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IntroduçãoFilmes comestíveis são materiais finos e flexíveis elaborados com macromoléculas biológicas capazes de formar uma matriz contínua, e contendo apenas aditivos de grau alimentício. Vários tipos de filmes comestíveis têm sido desenvolvidos em escala de laboratório, utilizando-se polissacarídeos (NISPEROS-CARRIEDO, 1994) e proteínas (TORRES, 1994), como biopolímeros. Dentre as proteínas, a gelatina ainda desperta interesse por ser uma matéria-prima abundante, produzida praticamente em todo o mundo, de custo relativamente baixo e por ter excelentes propriedades funcionais e filmogênicas. Por causa disso, ela tem sido amplamente usada em trabalhos sobre filmes comestíveis preparados por via úmida, isto é, por "casting" (SOBRAL, 1999;SOBRAL et al., 2001;GROSSO, 2004;BERTAN et al., 2005;THOMAZINE;SOBRAL, 2005;VANIN et al., 2005).De um modo geral, os filmes à base de gelatina apresentam boa resistência mecânica, porém reduzida barreira ao vapor de água. Por outro lado, devido às características hidrofílicas da gelatina, esses filmes apresentam elevada susceptibilidade às condições ambientais o que dificulta sua aplicação como embalagem. Na tentativa de melhorar estas características, diversas alternativas têm sido estudadas, tais como: modificação química e enzimática da gelatina (CARVALHO; GROSSO, 2004); utilização de blendas de plastificantes (THOMAZINE et al., 2005); avaliação do efeito de diferentes plastificantes AbstractThe aim of this work was to study the effect of the Degree of Hydrolysis (DH) of poly(vinyl alcohol) (PVA) on the properties of films based on blends of pigskin gelatin and PVA with two DH. The films were made with solutions with 2 g macromolecules/100 g solution, containing 23.1 g PVA.100 g -1 macromolecules and 25 g glycerol/100 g macromolecules. The mechanical and thermal properties, color, opacity, moisture and solubility of the films were studied, as well as Fourier Transform Infrared (FTIR) spectra. The solutions were analyzed by dynamic rheometry. The films containing PVA with lower DH were more hygroscopic and more soluble. However, the type of PVA did not affect color, but affected the opacity and the gloss of the films. The PVA of higher DH produced films which were more resistant to puncture and stress, and the PVA of lower DH produced films which were more deformable upon stress, although less deformable upon puncture. The DH of PVA did not affect the first scan glass transition temperature of the films, but did affect this property in the second scan. The results from the FTIR analysis were in conformity with the results of the thermal analysis. The viscoelastic properties of the solutions determined by rheometry were not affected by the DH of PVA, possibly because the solutions studied were diluted.

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Section: Espectroscopia De Infravermelho Com Transformada De Fourierunclassified

Influência do grau de hidrólise do poli(vinil álcool) nas propriedades físicas de filmes à base de blendas de gelatina e poli(vinil álcool) plastificados com glicerol

Moraes¹,

Silva²,

Carvalho³

et al. 2008

Ciênc. Tecnol. Aliment.

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“…Cassava starch is able to form transparent coatings 3 and flexible films 4 without any previous chemical treatment, neither plasticizer addition.…”

Section: Introductionmentioning

confidence: 99%

Physical properties of edible films based on cassava starch as affected by the plasticizer concentration

et al. 2007

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The aim of this work was to investigate the effect of glycerol contents on physical properties of cassava starch films. The films were prepared from film-forming solutions (FFS) with 2 g cassava starch/100 g water and 0, 15, 30 and 45 g glycerol/100 g starch, and were analysed to determine its mechanical properties by tensile tests, the glass-transition temperature (T g ) by differential scanning calorimetry (DSC) and the crystallinity by X-ray diffraction (XRD). The infrared spectra of the films were also recorded. The resistance values of the films decreased, while those of the elasticity increased with an increase in glycerol concentration due to the plasticizer effect of glycerol, which was also observed in DSC curves. The T g of the films prepared decreased with the glycerol content. However, for samples with 30 and 45 g glycerol/100 g starch, two T g curves were observed, probably due to a phase separation phenomenon. According to the XRD diffractograms, the films with 0 and 15 g glycerol/100 g starch presented an amorphous character, but some tendency to show crystalline peaks were observed for films with 30 and 45 g glycerol/100 g starch. The results obtained with Fourier transform infrared (FTIR) corroborated these observations.

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“…Films produced from pure starch are generally brittle and difficult to handle, although there are some exceptional reports that starches such as cassava can make transparent and colorless flexible films without any previous chemical treatment [15].…”

Section: Radiation and Polysaccharidesmentioning

confidence: 99%

Radiation Influence on Edible Materials

Mastro¹

2016

Radiation Effects in Materials

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Innovations in the food industry are shaped both by new technologies available and by society's requirements. A good knowledge on the chemistry and biological role of the macro-nutrients (proteins, carbohydrates, lipids and also energy and water) and micronutrients (minerals and vitamins) is required. Food production foundations include not only the design of the food products but also the materials, mechanics, ingredients, conversion and transformation all must be taken into consideration. Edible polymers are polymeric materials that can be easily consumed by human beings or lower animals in whole or part via the oral cavity and given harmless effect to the health. An edible polymer is originated from natural products such as polysaccharides, proteins and lipids, with the addition of plasticizers and surfactants. Radiation-processing technologies are used currently for numerous applications of commercial and economic importance, but it is an emerging application with the use of ionizing radiation to enhance properties of edible polymers such as carbohydrates or proteins. This chapter aims at supplying the state of the art about the effects of ionizing radiation on edible polymers: starch and vegetal proteins and also on gelatin that comes from animal origin.

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Prediction of Cassava Starch Edible Film Properties by Chemometric Analysis of Infrared Spectra

Cited by 146 publications

References 40 publications

Influência do grau de hidrólise do poli(vinil álcool) nas propriedades físicas de filmes à base de blendas de gelatina e poli(vinil álcool) plastificados com glicerol

Influência do grau de hidrólise do poli(vinil álcool) nas propriedades físicas de filmes à base de blendas de gelatina e poli(vinil álcool) plastificados com glicerol

Physical properties of edible films based on cassava starch as affected by the plasticizer concentration

Radiation Influence on Edible Materials

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