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Improvement of properties of glycerol plasticized starch films by blending with a low ratio of polycaprolactone and/or polyethylene glycol

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Improvement of properties of glycerol plasticized starch films by blending with a low ratio of polycaprolactone and/or polyethylene glycol

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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


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