Residual Starch Packaging Derived from Potato Washing Slurries to Preserve Fruits

Romeira, Karoline Mansano; Abdalla, Gabriela; Gonçalves, Rogério Penna; Pegorin, Giovana Sant’Ana; Azeredo, Henriette Monteiro Cordeiro de; Mussagy, Cassamo U.; Herculano, Rondinelli Donizetti

doi:10.1007/s11947-021-02694-z

Cited by 8 publications

(1 citation statement)

References 79 publications

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“…Comparatively, the CMC-based film (sample A) exhibited elongation at break (EAB) at 38.4%, and all PPS-based films presented lower values (15-22%). Although the TS and EAB of the PPS-based film were lower than the CMC-based films (sample A), the TS results were higher than the potato washing slurries starch film (4.28 MPa) and showed the same value with the potato starch/gelatin film (2-22 MPa); in contrast, the EAB of PPS-based films depicted lower values than the potato starch/gelatin film (60-201%) but higher than the potato washing slurries starch film (6.61%) [13,49].…”

Section: Mechanical Propertiesmentioning

confidence: 79%

A Comprehensive Characterization of Biodegradable Edible Films Based on Potato Peel Starch Plasticized with Glycerol

2022

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Potatoes are a source of starch, which is an eco-friendly alternative to petrochemicals in plastic production. Increasing potato production also creates agricultural waste that could be converted to potato peel starch (PPS) and developed as films. A response surface method approach was employed to optimize the bioconversion of PPS (2, 4, and 6% w/v) and compared with carboxymethyl cellulose (CMC)-based films. The microstructure analysis of PPSF showed increased thickness, decreased swelling power, water solubility, and vapor permeability, which were linked to increased molecular interactions as a function of PPS increments. However, low-starch PPSF exhibited high transparency, good mechanical properties, and thermal stability (high melting temperature), pliability, and accelerated seawater and soil biodegradation (~90%: 20 and 50 days, respectively). All films exhibited thermal stability at >100 °C and retained similar amorphous characteristics, evidenced by their flexibility, which confirmed the potential use for PPS in packaging perishable and cooled foods.

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Section: Mechanical Propertiesmentioning

confidence: 79%