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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #316726

Research Project: Optimization of the Nutritional, Functional, and Sensory Properties of Raw and Processed Legumes, Grains, and Specialty Crops

Location: Healthy Processed Foods Research

Title: Effect of the storage conditions on mechanical properties and microstructure of biodegradabel baked starch foams

Author
item Palma-rodriguez, Heidi - Universidad Autonoma Del Estado De Hidalgo
item Berrios, Jose
item Glenn, Gregory - Greg
item Salgado-delgado, R - Instituto Tecnológico De Zacatepec
item Aparicio-saguilian, A - Universidad Del Papaloapan
item Rodriguez-hernandez, Adrian - Universidad Autonoma Del Estado De Hidalgo
item Vargas-torres, Apolonio - Universidad Autonoma Del Estado De Hidalgo

Submitted to: CyTA - Journal of Food
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/3/2015
Publication Date: 11/27/2015
Citation: Palma-Rodriguez, H.M., Berrios, J.D., Glenn, G.M., Salgado-Delgado, R., Aparicio-Saguilian, A., Rodriguez-Hernandez, A., Vargas-Torres, A. 2015. Effect of the storage conditions on mechanical properties and microstructure of biodegradabel baked starch foams. CyTA - Journal of Food. 14(3):415-422. doi: 10.1080/19476337.2015.1117142.

Interpretive Summary: Baked foam films made from four sources of starch: corn, potato, tapioca and chayotextle, stored at moisture conditions of 0 to 75% and at temperatures of 4 and 65 °C, and their structural and mechanical properties were evaluated. The results showed that the source of starch did not play an important role in the biodegradability and mechanical properties of the foam films. However, the moisture conditions and temperatures used had an effect on the foam films’ mechanical properties (elastic modulus, tensile strength and elongation). The foam films made with chayotextle starch, view under high magnification microscopy, showed to have a homogeneous internal cell size. Foam films stored at 75% moisture showed larger cell size, than those stored under dry condition. Also, films stored at 65 °C had higher surface cracks than those stored at 4 °C. The biodegradability of the different starch films were similar.

Technical Abstract: Baked foam films were prepared from four sources of starch: corn, potato, tapioca and chayotextle, and stored at relative moisture conditions of 0 to 75% and at temperatures of 4 and 65 °C. Then, the structural and mechanical properties of the films were evaluated. The results showed that the source of starch did not play an important role in the biodegradability and mechanical properties of the foam films. However, the conditions of relative moisture (RH) and temperature (°C) had an effect on the foam films’ mechanical properties (elastic modulus, tensile strength and percent elongation). Scanning electron microscopy showed that the foam films made with chayotextle starch had homogeneous internal cell size. Foam films stored at 75% RH showed an increase in cell size than those stored at 0% RH. Also, films stored at 65 °C had higher surface cracks than those stored at 4 °C. The degradation rate of the different starch films showed a similar pattern.