Optimization of physical, optical and barrier properties of films made from cassava starch and rosemary oil
In this study, films from cassava starch and rosemary oil were prepared by using the casting method. Glycerol was used as plasticizer and tween 80 as surfactant. The influence of Cassava starch (Cs), Rosemary oil (Ro), Surfactant (Sf) concentrations and Thickness of film (Tf) on the mechanical, opti...
- Autores:
-
Gordillo Suárez, Marisol
Navia Porras, Diana Paola
Hernández Umaña, Joaquín
Poveda Perdomo, Luis Gabriel
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2018
- Institución:
- Universidad Autónoma de Occidente
- Repositorio:
- RED: Repositorio Educativo Digital UAO
- Idioma:
- eng
- OAI Identifier:
- oai:red.uao.edu.co:10614/11389
- Palabra clave:
- Almidón
Starch
Cassava starch
Rosemary oil
Biobased films
Bioplastics
- Rights
- openAccess
- License
- Derechos Reservados - Universidad Autónoma de Occidente
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Optimization of physical, optical and barrier properties of films made from cassava starch and rosemary oil |
| title |
Optimization of physical, optical and barrier properties of films made from cassava starch and rosemary oil |
| spellingShingle |
Optimization of physical, optical and barrier properties of films made from cassava starch and rosemary oil Almidón Starch Cassava starch Rosemary oil Biobased films Bioplastics |
| title_short |
Optimization of physical, optical and barrier properties of films made from cassava starch and rosemary oil |
| title_full |
Optimization of physical, optical and barrier properties of films made from cassava starch and rosemary oil |
| title_fullStr |
Optimization of physical, optical and barrier properties of films made from cassava starch and rosemary oil |
| title_full_unstemmed |
Optimization of physical, optical and barrier properties of films made from cassava starch and rosemary oil |
| title_sort |
Optimization of physical, optical and barrier properties of films made from cassava starch and rosemary oil |
| dc.creator.fl_str_mv |
Gordillo Suárez, Marisol Navia Porras, Diana Paola Hernández Umaña, Joaquín Poveda Perdomo, Luis Gabriel |
| dc.contributor.author.none.fl_str_mv |
Gordillo Suárez, Marisol Navia Porras, Diana Paola Hernández Umaña, Joaquín Poveda Perdomo, Luis Gabriel |
| dc.subject.lemb.spa.fl_str_mv |
Almidón |
| topic |
Almidón Starch Cassava starch Rosemary oil Biobased films Bioplastics |
| dc.subject.lemb.eng.fl_str_mv |
Starch |
| dc.subject.proposal.eng.fl_str_mv |
Cassava starch Rosemary oil Biobased films Bioplastics |
| description |
In this study, films from cassava starch and rosemary oil were prepared by using the casting method. Glycerol was used as plasticizer and tween 80 as surfactant. The influence of Cassava starch (Cs), Rosemary oil (Ro), Surfactant (Sf) concentrations and Thickness of film (Tf) on the mechanical, optical, and barrier properties of cassava starch films was studied applying the Response Surface Methodology. The response variables were optimized by using second order polynomial models with satisfactory fit and coefficient of determination (R2) values (> 81%). The optimized conditions with the goal of maximizing mechanical properties and minimizing barrier and optical properties and desirability function (0.9796) were Cs = 3 g/100 g solution, Ro = 4 g/100 g Cs, Sf = 69 g/100 g Ro and Tf = 0.05 ± 0.001 mm. The films produced under these conditions displayed high mechanical strength (16.7 MPa), young´s modulus (2911.4 MPa), low elongation at break (0.2%), low water vapor transmission (0.8 × 10−14 g/Pa s m), low solubility (33.24%), and low opacity (16%). These results provided good mechanical, barrier, and optical properties, compared to films based on other starch resources |
| publishDate |
2018 |
| dc.date.issued.none.fl_str_mv |
2018-11-07 |
| dc.date.accessioned.none.fl_str_mv |
2019-11-01T20:57:39Z |
| dc.date.available.none.fl_str_mv |
2019-11-01T20:57:39Z |
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Artículo de revista |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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http://purl.org/coar/resource_type/c_6501 |
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Text |
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info:eu-repo/semantics/article |
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1566-2543 |
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http://hdl.handle.net/10614/11389 |
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https://doi.org/10.1007/s10924-018-1316-2 |
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1566-2543 |
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http://hdl.handle.net/10614/11389 https://doi.org/10.1007/s10924-018-1316-2 |
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eng |
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eng |
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140 |
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1 |
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127 |
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27 |
| dc.relation.cites.eng.fl_str_mv |
Porras, D. P. N., Suárez, M. G., Umaña, J. H., & Perdomo, L. G. P. (2019). Optimization of Physical, Optical and Barrier Properties of Films Made from Cassava Starch and Rosemary Oil. Journal of Polymers and the Environment, 27(1), 127-140 |
| dc.relation.ispartofjournal.eng.fl_str_mv |
Polymers And The Environment, volumen 27, issue 1, páginas 127-140, 2018 |
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Derechos Reservados - Universidad Autónoma de Occidente |
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http://purl.org/coar/access_right/c_abf2 |
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https://creativecommons.org/licenses/by-nc-nd/4.0/ |
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info:eu-repo/semantics/openAccess |
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Atribución-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0) |
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Derechos Reservados - Universidad Autónoma de Occidente https://creativecommons.org/licenses/by-nc-nd/4.0/ Atribución-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0) http://purl.org/coar/access_right/c_abf2 |
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14 páginas |
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Universidad Autónoma de Occidente. Calle 25 115-85. Km 2 vía Cali-Jamundí |
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Springer Nature |
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Gordillo Suárez, Marisolvirtual::2013-1Navia Porras, Diana Paola9e5bbf93712859c44d8a898d7fdb6673Hernández Umaña, Joaquín2b6e138d13d86a3ff81afedfc173ff45Poveda Perdomo, Luis Gabriel08489ff52918a506e406b45903cf3ee7Universidad Autónoma de Occidente. Calle 25 115-85. Km 2 vía Cali-Jamundí2019-11-01T20:57:39Z2019-11-01T20:57:39Z2018-11-071566-2543http://hdl.handle.net/10614/11389https://doi.org/10.1007/s10924-018-1316-2In this study, films from cassava starch and rosemary oil were prepared by using the casting method. Glycerol was used as plasticizer and tween 80 as surfactant. The influence of Cassava starch (Cs), Rosemary oil (Ro), Surfactant (Sf) concentrations and Thickness of film (Tf) on the mechanical, optical, and barrier properties of cassava starch films was studied applying the Response Surface Methodology. The response variables were optimized by using second order polynomial models with satisfactory fit and coefficient of determination (R2) values (> 81%). The optimized conditions with the goal of maximizing mechanical properties and minimizing barrier and optical properties and desirability function (0.9796) were Cs = 3 g/100 g solution, Ro = 4 g/100 g Cs, Sf = 69 g/100 g Ro and Tf = 0.05 ± 0.001 mm. The films produced under these conditions displayed high mechanical strength (16.7 MPa), young´s modulus (2911.4 MPa), low elongation at break (0.2%), low water vapor transmission (0.8 × 10−14 g/Pa s m), low solubility (33.24%), and low opacity (16%). These results provided good mechanical, barrier, and optical properties, compared to films based on other starch resourcesapplication/pdf14 páginasengSpringer NatureDerechos Reservados - Universidad Autónoma de Occidentehttps://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessAtribución-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0)1. 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Carbohydr Polym 129:127–134http://purl.org/coar/access_right/c_abf2reponame:Repositorio Institucional UAOOptimization of physical, optical and barrier properties of films made from cassava starch and rosemary oilArtículo de revistahttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1Textinfo:eu-repo/semantics/articlehttp://purl.org/redcol/resource_type/ARTREFinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/version/c_970fb48d4fbd8a85AlmidónStarchCassava starchRosemary oilBiobased filmsBioplastics140112727Porras, D. P. N., Suárez, M. G., Umaña, J. H., & Perdomo, L. G. P. (2019). Optimization of Physical, Optical and Barrier Properties of Films Made from Cassava Starch and Rosemary Oil. Journal of Polymers and the Environment, 27(1), 127-140Polymers And The Environment, volumen 27, issue 1, páginas 127-140, 2018Publicationef737148-ed0f-4f64-af7e-d275f09fb3ebvirtual::2013-1ef737148-ed0f-4f64-af7e-d275f09fb3ebvirtual::2013-1https://scholar.google.com/citations?user=lj0tkLsAAAAJ&hl=es&oi=sravirtual::2013-10000-0003-1602-5547virtual::2013-1https://scienti.minciencias.gov.co/cvlac/visualizador/generarCurriculoCv.do?cod_rh=0000472255virtual::2013-1CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8805https://red.uao.edu.co/bitstreams/2c6cf724-592f-4b66-a8bc-35f6d3dd092e/download4460e5956bc1d1639be9ae6146a50347MD52LICENSElicense.txtlicense.txttext/plain; charset=utf-81665https://red.uao.edu.co/bitstreams/2789ee4b-e0a0-4c18-8560-f90fd65aed4e/download20b5ba22b1117f71589c7318baa2c560MD53ORIGINALOptimization of physical, optical and barrier properties of films made from Cassava starch and Rosemary oil.pdfOptimization of physical, optical and barrier properties of films made from Cassava starch and Rosemary oil.pdfTexto archivo completo del artículo de revista, PDFapplication/pdf1729386https://red.uao.edu.co/bitstreams/af169917-c9af-4109-be05-124d15bb14b5/download8cd8f27ff7c37bbf2aa772fee7af066aMD54TEXTOptimization of physical, optical and barrier properties of films made from Cassava starch and Rosemary oil.pdf.txtOptimization of physical, optical and barrier properties of films made from Cassava starch and Rosemary oil.pdf.txtExtracted texttext/plain50804https://red.uao.edu.co/bitstreams/c92b5cdf-0190-44df-8859-3166fe4b85b8/download53b887888e790942a8212496f5847491MD55THUMBNAILOptimization of physical, optical and barrier properties of films made from Cassava starch and Rosemary oil.pdf.jpgOptimization of physical, optical and barrier properties of films made from Cassava starch and Rosemary oil.pdf.jpgGenerated Thumbnailimage/jpeg15697https://red.uao.edu.co/bitstreams/1f462dfa-eb34-4732-b04a-f92419d1518e/download181787d70947337096b1318cf47ccac9MD5610614/11389oai:red.uao.edu.co:10614/113892024-03-05 16:17:14.808https://creativecommons.org/licenses/by-nc-nd/4.0/Derechos Reservados - Universidad Autónoma de Occidenteopen.accesshttps://red.uao.edu.coRepositorio Digital Universidad Autonoma de Occidenterepositorio@uao.edu.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 |