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Morphological, mechanical, barrier and properties of films based on acetylated starch and cellulose from barley

Author:
El Halal, Shanise Lisie Mello, Colussi, Rosana, Biduski, Bárbara, Evangelho, Jarine Amaral do, Bruni, Graziella Pinheiro, Antunes, Mariana Dias, Dias, Alvaro Renato Guerra, Zavareze, Elessandra da Rosa
Source:
Journal of the science of food and agriculture 2017 v.97 no.2 pp. 411-419
ISSN:
0022-5142
Subject:
barley, biodegradability, cellulose, cellulosic fibers, foods, packaging, permeability, starch, temperature, tensile strength, thermal stability, water solubility, water vapor
Abstract:
BACKGROUND: Biodegradable films of native or acetylated starches with different concentrations of cellulose fibers (0%, 10% and 20%) were prepared. The films were characterized by morphological, mechanical, barrier, and thermal properties. RESULT: The tensile strength of the acetylated starch film was lower than those of the native starch film, without fibers. The addition of fibers increased the tensile strength and decreased the elongation and the moisture of native and acetylated starches films. The acetylated starch film showed higher water solubility when compared to native starch film. The addition of cellulose fibers reduced the water solubility of the acetylated starch film. The films reinforced with cellulose fiber exhibited a higher initial decomposition temperature and thermal stability. CONCLUSION: The mechanical, barrier, solubility, and thermal properties are factors which direct the type of the film application in packaging for food products. The films elaborated with acetylated starches of low degree of substitution were not effective in a reduction of the water vapor permeability. The addition of the cellulose fiber in acetylated and native starches films can contribute to the development of more resistant films to be applied in food systems that need to maintain their integrity. © 2016 Society of Chemical Industry
Agid:
5713848