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dc.contributor.author | ORTEGA-TORO, RODRIGO | es_ES |
dc.contributor.author | Muñoz, Amparo | es_ES |
dc.contributor.author | Talens Oliag, Pau | es_ES |
dc.contributor.author | Chiralt, A. | es_ES |
dc.date.accessioned | 2018-01-02T09:34:24Z | |
dc.date.available | 2018-01-02T09:34:24Z | |
dc.date.issued | 2016 | es_ES |
dc.identifier.issn | 0268-005X | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/93705 | |
dc.description.abstract | [EN] The effect of the melt blending of polycaprolactone (PCL) (5 and 10 wt. %) and polyethylene glycol (PEG 4000 D) (2 wt. %) with corn thermoplastic starch (with 30 % glycerol) on film properties was studied through the characterization of the structural, thermal and physical properties of the films obtained by compression moulding, after 1 and 5 storage weeks. PCL and PEG decreased the glass transition temperature of starch, whereas no changes in PCL melting properties were observed. Starch films could incorporate 5% PCL without a notable phase separation, leading to more stretchable and stable films. Blend films with 10% PCL showed clear phase separation, without any improved tensile properties, but with lower water vapour permeability. In ternary systems, PEG reduced the PCL-starch affinity, enhancing phase separation, whereas it did not improve the film properties with respect to starch films | es_ES |
dc.description.sponsorship | The authors acknowledge the financial support from the Spanish Ministerio de Economia y Competitividad throughout the project AGL2013-42989-R. Rodrigo Ortega-Toro thanks the Conselleria de Educació de la Comunitat Valenciana for the Santiago Grisolía grant. Authors also thank to Electron Microscopy Service of the UPV for their technical assistance. | |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | Food Hydrocolloids | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | Corn starch | es_ES |
dc.subject | Polycaprolactone | es_ES |
dc.subject | Polyethylene glycol | es_ES |
dc.subject | Compression moulding | es_ES |
dc.subject | Electron Microscopy Service of the UPV | |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Improvement of properties of glycerol plasticized starch films by blending with a low ratio of polycaprolactone and/or polyethylene glycol | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.foodhyd.2015.11.029 | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/MINECO//AGL2013-42989-R/ES/NUEVOS MATERIALES BIODEGRADABLES MULTICAPA PARA ENVASADO ACTIVO DE ALIMENTOS SENSIBLES AL DETERIORO MICROBIANO Y%2FO OXIDATIVO/ | es_ES |
dc.rights.accessRights | Abierto | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments | es_ES |
dc.description.bibliographicCitation | Ortega-Toro, R.; Muñoz, A.; Talens Oliag, P.; Chiralt, A. (2016). Improvement of properties of glycerol plasticized starch films by blending with a low ratio of polycaprolactone and/or polyethylene glycol. Food Hydrocolloids. 56:9-19. doi:10.1016/j.foodhyd.2015.11.029 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://doi.org/10.1016/j.foodhyd.2015.11.029 | es_ES |
dc.description.upvformatpinicio | 9 | es_ES |
dc.description.upvformatpfin | 19 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 56 | es_ES |
dc.relation.pasarela | S\298132 | es_ES |
dc.contributor.funder | Ministerio de Economía, Industria y Competitividad | es_ES |