Development of Edible Films Based on Nostoc and Modified Native Potato Starch and Their Physical, Mechanical, Thermal, and Microscopic Characterization

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorNational University of San Antonio Abad del Cusco-
Autor(es): dc.contributorJosé María Arguedas National University-
Autor(es): dc.contributorEscuela Profesional de Ingeniería Agroindustrial-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatorMojo-Quisani, Antonieta-
Autor(es): dc.creatorCcallo-Silva, Daniel A.-
Autor(es): dc.creatorChoque-Quispe, David-
Autor(es): dc.creatorCalla-Florez, Miriam-
Autor(es): dc.creatorLigarda-Samanez, Carlos A.-
Autor(es): dc.creatorComettant-Rabanal, Raúl-
Autor(es): dc.creatorMamani-Condori, Raul-
Autor(es): dc.creatorHuamaní-Meléndez, Víctor J.-
Data de aceite: dc.date.accessioned2025-08-21T17:33:57Z-
Data de disponibilização: dc.date.available2025-08-21T17:33:57Z-
Data de envio: dc.date.issued2025-04-29-
Data de envio: dc.date.issued2024-09-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.3390/polym16172396-
Fonte completa do material: dc.identifierhttps://hdl.handle.net/11449/299616-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/299616-
Descrição: dc.descriptionConsidering the potential of biopolymers from underutilized Andean sources in Peru to improve the characteristics of edible films, this work aimed to evaluate the formation of a polymeric matrix composed of Nostoc and modified potato starch for the formulation of edible films for food coating. The effects of polymer matrix ratio and drying temperature on films obtained by thermoforming were studied, determining the water vapor permeability and mechanical properties using a multifactorial design. Additionally, thermal properties were characterized by TGA and DSC, and structural properties by FT-IR and scanning electron microscopy. The results showed that the films exhibited lower solubility, lighter hues, better water vapor resistance, higher tensile strength, and improved thermal stability with increasing modified starch content. The formulation with higher Nostoc content exhibited a more homogeneous surface according to microscopy images, and no new chemical bonds were formed by adding modified starch and Nostoc to the polymer matrix, according to FT-IR spectra. These findings are promising and suggest using Nostoc for elaborating edible films composed of native and modified starch from native Andean potatoes as bio-based materials with potential application in the food industry.-
Descrição: dc.descriptionAgroindustrial Engineering National University of San Antonio Abad del Cusco-
Descrição: dc.descriptionAgroindustrial Engineering José María Arguedas National University-
Descrição: dc.descriptionUniversidad Privada San Juan Bautista Facultad de Ingenierías Escuela Profesional de Ingeniería Agroindustrial, Carretera Panamericana Sur Ex km 300, La Angostura–Subtanjalla-
Descrição: dc.descriptionDepartment of Food Engineering and Technology São Paulo State University (UNESP), Campus of São José do Rio Preto-
Descrição: dc.descriptionDepartment of Food Engineering and Technology São Paulo State University (UNESP), Campus of São José do Rio Preto-
Idioma: dc.languageen-
Relação: dc.relationPolymers-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectAndean potato starch-
Palavras-chave: dc.subjectbiodegradable coatings-
Palavras-chave: dc.subjectbiomass-
Palavras-chave: dc.subjectcyanobattery-based films-
Palavras-chave: dc.subjectNostoc sphaericum-
Título: dc.titleDevelopment of Edible Films Based on Nostoc and Modified Native Potato Starch and Their Physical, Mechanical, Thermal, and Microscopic Characterization-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

Não existem arquivos associados a este item.