Properties of Cast Films Made of Chayote (Sechium edule Sw.) Tuber Starch Reinforced with Cellulose Nanocrystals

Terrazas-Hernandez, Jorge A.; Berríos, José De J.; Glenn, Gregory M.; Imam, Syed H.; Wood, Delilah F.; Bello‐Pérez, Luis A.; Vargas‐Torres, Apolonio

doi:10.1007/s10924-014-0652-0

Cited by 13 publications

(8 citation statements)

References 42 publications

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“…Chayotextle starch can be a good substitute for potato starch in cast films. Similar studies on cast films with chayotextle starch are reported by Cotonieto-Morales et al (2015) and Terrazas-Hernández et al (2015). However, little information is available regarding the use of a new source of starch and storage conditions on the physical and mechanical properties of SBF products.…”

Section: Introductionsupporting

confidence: 67%

Effect of the storage conditions on mechanical properties and microstructure of biodegradable baked starch foams

Palma‐Rodríguez

Berríos

Glenn

et al. 2015

CyTA - Journal of Food

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Starch-based foams (SBFs) were prepared with corn, potato, tapioca, and chayotextle starches. A compression baking process was used to develop the SBFs. Biodegradation studies showed that different sources of starch have a particular behavior. The starches showed values of degradation of 85%, while the degradation of SBFs was~70%. The SBFs were conditioned at relative humidities (RHs) of 0 and 75% and temperatures of 4 and 65°C. The starch source used to prepare the SBFs did not have an effect on the mechanical properties, but the storage conditions showed a significant effect on those properties; an increase of RH causes an increase in the mechanical properties. A similar behavior was observed in the conditioned SBFs at different temperatures. The increase of the storage temperature showed a slight reduction in the values of elongation at break. Microscopy revealed that the conditions of RH and storage temperature affect the internal structure of the SBFs. Efecto de las condiciones de almacenamiento en las propiedades mecánicas y microestructura en espumas biodegradables de almidón cocido RESUMEN El material tipo espuma (MTE) fue preparado con almidón de maíz, patata, tapioca y chayotextle. Se utilizó un proceso de termo-compresión para elaborar el MTF. Los estudios de biodegradación mostraron que las diferentes fuentes de almidón tienen un particular comportamiento. Los almidones mostraron valores de degradación de~85%, mientras que en el MTF fue de~70%. Los MTF fueron acondicionados a humedades relativas (HR) de 0 y 75% y a temperaturas de 4 y 65°C. Las fuentes de almidones utilizados para preparar el MTF no afectaron a las propiedades mecánicas, pero las condiciones mostraron un significante efecto sobre estas propiedades; un incremento de la HR causa un incremento en las propiedades mecánicas. Similar comportamiento fue observado en el MTF acondicionado a diferentes temperaturas. El incremento en la temperatura de acondicionamiento mostro una ligera reducción en los valores de elongación a la ruptura. La microscopía reveló que las condiciones de HR y temperatura de almacenamiento afectan a la estructura interna de los MTF.

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Section: Introductionsupporting

confidence: 67%

Effect of the storage conditions on mechanical properties and microstructure of biodegradable baked starch foams

Palma‐Rodríguez

Berríos

Glenn

et al. 2015

CyTA - Journal of Food

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“…However, improved tensile modulus and strength associated with a decrease in the elongation at break of TPS when adding CNC were reported in other studies . In some cases, high CNC contents can induce a decrease in mechanical properties due to filler self‐aggregation .…”

Section: Mechanical Propertiesmentioning

confidence: 77%

“…Typical C‐type crystallinity pattern with peaks at 2 θ = 5.6° (characteristic of B‐type polymorph), 17.1° (characteristic of both A and B type polymorphs), 20.1° and 22.5° (characteristic of B‐type polymorph) can be observed . V H ‐type structure consisting of amylopectin recrystallization induced by lysophospholipids and complex‐forming agents such as isopropanol and glycerol is occasionally observed with peaks around 19.6° and 22.5° . This is because water plasticizes starch and increases the mobility of starch polymer chains (retrogradation).…”

Section: Morphological and Structural Investigationmentioning

confidence: 96%

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Polysaccharide nanomaterial reinforced starch nanocomposites: A review

Dufresne

Castaño

2016

Starch Stärke

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Non-biodegradable materials have caused serious environmental problems due to their inappropriate discard. Biodegradable and renewable polymers (e.g., polysaccharides), when reinforced with nanostructures, have been used to produce novel, efficient and eco-friendly materials with adequate thermo-mechanical properties as alternatives to replace conventional materials. The main advantages of fillers extracted from renewable sources in comparison with inorganic fillers are their reinforcing capability, low energy consumption, high specific mechanical performance, abundance, low density, and biodegradability. Reinforcing starch with polysaccharide nanoparticles is an appealing approach since both components are polar by nature and no compatibilization is required. These characteristics make them ideal candidates for the processing of polymer nanocomposites and their use in different applications such as food packaging, medical and pharmaceutical. Acid hydrolysis is the main strategy for preparing polysaccharide nanoparticles. This review summarizes the current knowledge on the preparation, characterization and properties of starch reinforced with polysaccharide nanomaterials. Future research needs in the area of polysaccharide nanomaterials are outlined.

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“…The films were prepared according to the method proposed by Aila-Suárez et al [20] and Terrazas-Hernandez et al [21] with some modifications, with 4% cassava starch (w w -1 , dry basis), 2% glycerol (w w -1 ), 0.65 or 1.3% (w w -1 ) of LCNF/Nclay suspension.…”

Section: Solvent Casting Of Starch Filmsmentioning

confidence: 99%

Cassava starch films reinforced with lignocellulose nanofibers from cassava bagasse

Travalini

Lamsal

Magalhães

et al. 2019

International Journal of Biological Macromolecules

100

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Cassava bagasse, a high-fiber coproduct of cassava starch processing, was used to produce lignocellulose nanofibers (LCNF) to apply as reinforcement in cassava starch films. LCNF-reinforced cast starch films were evaluated for changes in structural, thermal and mechanical properties and compared with control films reinforced with commercial grade nanoclay (Nclay). Five different types of cassava starch cast-films were produced: no-reinforcement control, two LCNF-reinforced, and two Nclay-reinforced, each at 0.65 and 1.3% w w−1. The LCNF morphology showed the characteristic microscopic structure of lignocellulose nanofibers, with an aspect ratio > 85 and average diameter of 4.5 nm. All reinforced films were transparent and had a good distribution of the nanoparticles within. The opacity values reduced for the films with all nanoreinforcements, compared to control. The permeability to water vapor reduced with reinforcements, with lower values for the films tested with LCNF 0.65 and Nclay 1.3. Thermal stability improved with 1.3% of LCNF and both concentrations of Nclay. Tensile stress for films increased and elongation at break value decreased with both types of nanoreinforcements.

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Properties of Cast Films Made of Chayote (Sechium edule Sw.) Tuber Starch Reinforced with Cellulose Nanocrystals

Cited by 13 publications

References 42 publications

Effect of the storage conditions on mechanical properties and microstructure of biodegradable baked starch foams

Effect of the storage conditions on mechanical properties and microstructure of biodegradable baked starch foams

Polysaccharide nanomaterial reinforced starch nanocomposites: A review

Cassava starch films reinforced with lignocellulose nanofibers from cassava bagasse

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