EFFECT OF GLYCEROL ON PHYSICAL PROPERTIES OF CASSAVA STARCH FILMS


Autoria(s): BERGO, P.; SOBRAL, P. J. A.; PRISON, J. M.
Contribuinte(s)

UNIVERSIDADE DE SÃO PAULO

Data(s)

19/10/2012

19/10/2012

2010

Resumo

In this work, the effect of glycerol on the physical properties of edible films were identified by X-ray diffraction (XRD), differential scanning calorimetry (DSC), infrared (FTIR) and microwave spectroscopy. According to XRD diffractograms, films with 0 and 15% glycerol displayed an amorphous character, and a tendency to semicrystallization, for films with 30% and 45% glycerol. From DSC thermograms, the glass transition (Tg) of the films decreased with glycerol content. However, two Tgs were observed for samples with 30% and 45% glycerol, due to a phase separation. The intensity and positions of the peaks in FTIR fingerprint region presented slight variations due to new interactions arising between glycerol and biopolymer. Microwave measurements were sensitive to moisture content in the films, due to hydrophilic nature of the glycerol. The effect of plasticizer plays, then, an important rule on the physical and functional properties of these films, for applications in food technology.

PVAB

Identificador

JOURNAL OF FOOD PROCESSING AND PRESERVATION, v.34, suppl.2, p.401-410, 2010

0145-8892

http://producao.usp.br/handle/BDPI/26819

10.1111/j.1745-4549.2008.00282.x

http://dx.doi.org/10.1111/j.1745-4549.2008.00282.x

Idioma(s)

eng

Publicador

WILEY-BLACKWELL PUBLISHING, INC

Relação

Journal of Food Processing and Preservation

Direitos

restrictedAccess

Copyright WILEY-BLACKWELL PUBLISHING, INC

Palavras-Chave #EDIBLE FILMS #MECHANICAL-PROPERTIES #Food Science & Technology
Tipo

article

original article

publishedVersion