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Gómez-Bachar L, Vilcovsky M, González-Seligra P, Famá L. Effects of PVA and yerba mate extract on extruded films of carboxymethyl cassava starch/PVA blends for antioxidant and mechanically resistant food packaging. Int J Biol Macromol 2024; 268:131464. [PMID: 38702248 DOI: 10.1016/j.ijbiomac.2024.131464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2024] [Revised: 03/25/2024] [Accepted: 04/06/2024] [Indexed: 05/06/2024]
Abstract
Global concerns over environmental damage caused by non-biodegradable single-use packaging have sparked interest in developing biomaterials. The food packaging industry is a major contributor to non-degradable plastic waste. This study investigates the impact of incorporating different concentrations of polyvinyl alcohol (PVA) and yerba mate extract as a natural antioxidant into carboxymethyl cassava starch films to possibly use as active degradable packaging to enhance food shelf life. Films with starch and PVA blends (SP) at different ratios (SP radios of 100:0, 90:10, 80:20 and 70:30) with and without yerba mate extract (Y) were successfully produced through extrusion and thermoforming. The incorporation of up to 20 wt% PVA improved starch extrusion processing and enhanced film transparency. PVA played a crucial role in improving the hydrophobicity, tensile strength and flexibility of the starch films but led to a slight deceleration in their degradation in compost. In contrast, yerba mate extract contributed to better compost degradation of the blend films. Additionally, it provided antioxidant activity, particularly in hydrophilic and lipophilic food simulants, suggesting its potential to extend the shelf life of food products. Starch-PVA blend films with yerba mate extract emerged as a promising alternative for mechanically resistant and active food packaging.
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Affiliation(s)
- Luca Gómez-Bachar
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Física, Laboratorio de Polímeros y Materiales Compuestos, Buenos Aires, Argentina
| | - Maia Vilcovsky
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Física, Laboratorio de Polímeros y Materiales Compuestos, Buenos Aires, Argentina
| | - Paula González-Seligra
- Instituto de Ingenierías y Nuevas Tecnologías, Universidad Nacional del Oeste, San Antonio de Padua, Buenos Aires, Argentina; CONICET, Buenos Aires, Argentina
| | - Lucía Famá
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Física, Laboratorio de Polímeros y Materiales Compuestos, Buenos Aires, Argentina; CONICET - Universidad de Buenos Aires, Instituto de Física de Buenos Aires (IFIBA), Buenos Aires, Argentina.
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Quintero Pimiento CR, Fernández PV, Ciancia M, López-Córdoba A, Goyanes S, Bertuzzi MA, Foresti ML. Antioxidant Edible Films Based on Pear Juice and Pregelatinized Cassava Starch: Effect of the Carbohydrate Profile at Different Degrees of Pear Ripeness. Polymers (Basel) 2023; 15:4263. [PMID: 37959942 PMCID: PMC10649233 DOI: 10.3390/polym15214263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 10/18/2023] [Accepted: 10/19/2023] [Indexed: 11/15/2023] Open
Abstract
Edible films based on fruit and vegetable purees combined with different food-grade biopolymeric binding agents (e.g., pectin, gelatin, starch, sodium alginate) are recognized as interesting packaging materials that benefit from the physical, mechanical, and barrier properties of biopolymers as well as the sensory and nutritional properties of purees. In the current contribution, edible antioxidant films based on pear juice and pregelatinized cassava starch were developed. In particular, the suitability of using pregelatinized cassava starch for the non-thermal production of these novel edible films was evaluated. In addition, the effects on the films' properties derived from the use of pear juice instead of the complete puree, from the content of juice used, and from the carbohydrate composition associated with the ripening of pears were all studied. The produced films were characterized in terms of their total polyphenol content, water sensitivity, and water barrier, optical, mechanical and antioxidant properties. Results showed that the use of pear juice leads to films with enhanced transparency compared with puree-based films, and that juice concentration and carbohydrate composition associated with the degree of fruit ripeness strongly govern the films' properties. Furthermore, the addition of pregelatinized cassava starch at room temperature discloses a significant and favorable impact on the cohesiveness, lightness, water resistance, and adhesiveness of the pear-juice-based films, which is mainly attributed to the effective interactions established between the starch macromolecules and the juice components.
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Affiliation(s)
- Carmen Rosa Quintero Pimiento
- Universidad de Buenos Aires, Facultad de Ingeniería, Buenos Aires 1127, Argentina;
- CONICET–Universidad de Buenos Aires, Instituto de Tecnología en Polímeros y Nanotecnología (ITPN), Buenos Aires 1127, Argentina
| | - Paula Virginia Fernández
- Universidad de Buenos Aires, Facultad de Agronomía, Departamento de Biología Aplicada y Alimentos, Cátedra de Química de Biomoléculas, Buenos Aires 1127, Argentina; (P.V.F.); (M.C.)
- CONICET, Centro de Investigación de Hidrato de Carbono (CIHIDECAR)-CONICET, UBA, Buenos Aires 1428, Argentina
| | - Marina Ciancia
- Universidad de Buenos Aires, Facultad de Agronomía, Departamento de Biología Aplicada y Alimentos, Cátedra de Química de Biomoléculas, Buenos Aires 1127, Argentina; (P.V.F.); (M.C.)
- CONICET, Centro de Investigación de Hidrato de Carbono (CIHIDECAR)-CONICET, UBA, Buenos Aires 1428, Argentina
| | - Alex López-Córdoba
- Grupo de Investigación en Bioeconomía y Sostenibilidad Agroalimentaria, Escuela de Administración de Empresas Agropecuarias, Facultad Seccional Duitama, Universidad Pedagógica y Tecnológica de Colombia, Duitama 150461, Colombia;
| | - Silvia Goyanes
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Física, Buenos Aires 1127, Argentina;
- CONICET–Universidad de Buenos Aires, Instituto de Física de Buenos Aires (IFIBA), Buenos Aires 1127, Argentina
| | - María Alejandra Bertuzzi
- Universidad Nacional de Salta, Facultad de Ingeniería, Instituto de Investigaciones para la Industria Química (INIQUI) CONICET, Salta 4400, Argentina;
| | - María Laura Foresti
- Universidad de Buenos Aires, Facultad de Ingeniería, Buenos Aires 1127, Argentina;
- CONICET–Universidad de Buenos Aires, Instituto de Tecnología en Polímeros y Nanotecnología (ITPN), Buenos Aires 1127, Argentina
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Iacovone C, Yulita F, Cerini D, Peña D, Candal R, Goyanes S, Pietrasanta LI, Guz L, Famá L. Effect of TiO 2 Nanoparticles and Extrusion Process on the Physicochemical Properties of Biodegradable and Active Cassava Starch Nanocomposites. Polymers (Basel) 2023; 15:polym15030535. [PMID: 36771837 PMCID: PMC9918894 DOI: 10.3390/polym15030535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 01/08/2023] [Accepted: 01/18/2023] [Indexed: 01/22/2023] Open
Abstract
Biodegradable polymers have been strongly recognized as an alternative to replace traditional petrochemical plastics, which have become a global problem due to their long persistence in the environment. In this work, the effect of the addition of titanium dioxide nanoparticles (TiO2NP) on the morphology, physicochemical properties and biodegradation under industrial composting conditions of cassava starch-based nanocomposites obtained by extrusion at different screw speeds (80 and 120 rpm) were investigated. Films performed at 120 rpm (S120 and S120-TiO2NP) showed completely processed starch and homogeneously distributed nanoparticles, leading to much more flexible nanocomposites than those obtained at 80 rpm. The incorporation of TiO2NP led to an increase in storage modulus of all films and, in the case of S120-TiO2NP, to higher strain at break values. From the Kohlrausch-Williams-Watts theoretical model (KWW), an increase in the relaxation time of the nanocomposites was observed due to a decrease in the number of polymer chains involved in the relaxation process. Additionally, S120-TiO2NP showed effective protection against UV light, greater hydrophobicity and faster biodegradation in compost, resulting in a promising material for food packaging applications.
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Affiliation(s)
- Carolina Iacovone
- Laboratorio de Polímeros y Materiales Compuestos (LPMC), Departamento de Física, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires C1428EGA, Argentina
| | - Federico Yulita
- Laboratorio de Polímeros y Materiales Compuestos (LPMC), Departamento de Física, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires C1428EGA, Argentina
| | - Daniel Cerini
- Laboratorio de Polímeros y Materiales Compuestos (LPMC), Departamento de Física, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires C1428EGA, Argentina
| | - Daniel Peña
- Laboratorio de Polímeros y Materiales Compuestos (LPMC), Departamento de Física, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires C1428EGA, Argentina
| | - Roberto Candal
- Instituto de Investigación e Ingeniería Ambiental, Escuela de Hábitat y Sostenibilidad, Campus Miguelete, Universidad Nacional de San Martín, San Martín 1650, Provincia de Buenos Aires, Argentina
| | - Silvia Goyanes
- Laboratorio de Polímeros y Materiales Compuestos (LPMC), Departamento de Física, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires C1428EGA, Argentina
- Instituto de Física de Buenos Aires (IFIBA-CONICET), Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires C1428EGA, Argentina
| | - Lía I. Pietrasanta
- Instituto de Física de Buenos Aires (IFIBA-CONICET), Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires C1428EGA, Argentina
- Centro de Microscopías Avanzadas y Departamento de Física, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires C1428EGA, Argentina
| | - Lucas Guz
- Instituto de Investigación e Ingeniería Ambiental, Escuela de Hábitat y Sostenibilidad, Campus Miguelete, Universidad Nacional de San Martín, San Martín 1650, Provincia de Buenos Aires, Argentina
| | - Lucía Famá
- Laboratorio de Polímeros y Materiales Compuestos (LPMC), Departamento de Física, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires C1428EGA, Argentina
- Instituto de Física de Buenos Aires (IFIBA-CONICET), Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires C1428EGA, Argentina
- Correspondence: ; Tel.: +54-11-5285-7511 (ext. 57511)
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González‐Seligra P, Goyanes S, Famá L. Effect of the Incorporation of Rich‐Amylopectin Starch Nano/Micro Particles on the Physicochemical Properties of Starch‐Based Nanocomposites Developed by Flat‐Die Extrusion. STARCH-STARKE 2021. [DOI: 10.1002/star.202100080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Paula González‐Seligra
- CONICET Universidad Nacional del Oeste Belgrano 369, B1718 San Antonio de Padua Buenos Aires Argentina
| | - Silvia Goyanes
- Departamento de Física FCEyN Universidad de Buenos Aires e IFIBA‐CONICET Intendente Güiraldes 2160 (C1428EGA), Pabellon 1, Ciudad Universitaria Buenos Aires Argentina
| | - Lucía Famá
- Departamento de Física FCEyN Universidad de Buenos Aires e IFIBA‐CONICET Intendente Güiraldes 2160 (C1428EGA), Pabellon 1, Ciudad Universitaria Buenos Aires Argentina
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