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dc.contributor.author | Jiménez Marco, Alberto | es_ES |
dc.contributor.author | Fabra Rovira, María José | es_ES |
dc.contributor.author | Talens Oliag, Pau | es_ES |
dc.contributor.author | Chiralt Boix, Mª Amparo | es_ES |
dc.date.accessioned | 2017-01-24T08:46:04Z | |
dc.date.available | 2017-01-24T08:46:04Z | |
dc.date.issued | 2012-08 | |
dc.identifier.issn | 1935-5130 | |
dc.identifier.uri | http://hdl.handle.net/10251/77247 | |
dc.description.abstract | [EN] Mainly due to environmental aims, petroleum-based plastics are being replaced by natural polymers. In the last decades, starch has been evaluated in its film-forming ability for applications in the food packaging area. Characteristics of the starch film matrices, the film formation methods, and physicochemical properties of the starch films are reviewed in this paper. The influences of different components added in casting methods and thermoplastic processes have been also analyzed. Comparison of mechanical properties of newly prepared starch films and stored films reveals that the recrystallization phenomenon made the films more rigid and less stretchable. These effects can be inhibited by adding other polymers to the starch matrix. Other approaches to improve the starch films' properties are the reinforcement by adding organic or inorganic fillers to the starch matrix as well as the addition of functional compounds. In this way starch films have improved mechanical and barrier properties and can act as a bioactive packaging. Physicochemical properties of the starch films showed a great variability depending on the compounds added to the matrix and the processing method. Nevertheless, dry methods are more recommendable for film manufacturing because of the greater feasibility of the industrial process. In this sense, a better understanding of the nano and microstructural changes occurring in the matrices and their impact on the film properties is required. © 2012 Springer Science+Business Media, LLC. | es_ES |
dc.description.sponsorship | The authors acknowledge the financial support from the Spanish Ministerio de Educacion y Ciencia throughout the project AGL2010-20694, con-financed with FEDER founds. A. Jimenez also thanks Conselleria de Educacio de la Comunitat Valenciana for the FPI grant. Author M.J. Fabra thanks the Campus de Excelencia Internacional VLC/CAMPUS for their support. | |
dc.language | Inglés | es_ES |
dc.publisher | Springer Verlag (Germany) | es_ES |
dc.relation.ispartof | Food and Bioprocess Technology | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | Biopolymer | es_ES |
dc.subject | Casting | es_ES |
dc.subject | Crystallinity | es_ES |
dc.subject | Film formation | es_ES |
dc.subject | Barrier properties | es_ES |
dc.subject | Biodegradable starch | es_ES |
dc.subject | Casting method | es_ES |
dc.subject | Crystallinities | es_ES |
dc.subject | Film formations | es_ES |
dc.subject | Film properties | es_ES |
dc.subject | Film-forming | es_ES |
dc.subject | Food packaging | es_ES |
dc.subject | Functional compounds | es_ES |
dc.subject | Industrial processs | es_ES |
dc.subject | Inorganic fillers | es_ES |
dc.subject | Microstructural changes | es_ES |
dc.subject | Physicochemical property | es_ES |
dc.subject | Processing method | es_ES |
dc.subject | Starch films | es_ES |
dc.subject | Biopolymers | es_ES |
dc.subject | Mechanical properties | es_ES |
dc.subject | Starch | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Edible and Biodegradable Starch Films: A Review | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1007/s11947-012-0835-4 | |
dc.relation.projectID | info:eu-repo/grantAgreement/MICINN//AGL2010-20694/ES/FILMS Y RECUBRIMIENTOS COMESTIBLES%2FBIODEGRADABLES, CON ACTIVIDAD ANTIMICROBIANA Y ANTIOXIDANTE, PARA USO ALIMENTARIO. UTILIZACION DE PROCESADO EN HUMEDO Y EN SECO./ | es_ES |
dc.rights.accessRights | Cerrado | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments | es_ES |
dc.description.bibliographicCitation | Jiménez Marco, A.; Fabra Rovira, MJ.; Talens Oliag, P.; Chiralt Boix, MA. (2012). Edible and Biodegradable Starch Films: A Review. Food and Bioprocess Technology. 5(6):2058-2076. https://doi.org/10.1007/s11947-012-0835-4 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://dx.doi.org/10.1007/s11947-012-0835-4 | es_ES |
dc.description.upvformatpinicio | 2058 | es_ES |
dc.description.upvformatpfin | 2076 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 5 | es_ES |
dc.description.issue | 6 | es_ES |
dc.relation.senia | 224027 | es_ES |
dc.contributor.funder | Ministerio de Ciencia e Innovación | |
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