دورية أكاديمية
Evaluating how avocado residue addition affects the properties of cassava starch-based foam trays.
| العنوان: | Evaluating how avocado residue addition affects the properties of cassava starch-based foam trays. |
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| المؤلفون: | Aguilar GJ; Departamento de Química, Faculdade de Filosofia, Ciências e Letras de Ribeirão Preto, Universidade de São Paulo, Avenida do Café, S/N, CEP 14040-903 Ribeirão Preto, SP, Brazil., Tapia-Blácido DR; Departamento de Química, Faculdade de Filosofia, Ciências e Letras de Ribeirão Preto, Universidade de São Paulo, Avenida do Café, S/N, CEP 14040-903 Ribeirão Preto, SP, Brazil. Electronic address: delia@ffclrp.usp.br. |
| المصدر: | International journal of biological macromolecules [Int J Biol Macromol] 2023 Jun 15; Vol. 240, pp. 124348. Date of Electronic Publication: 2023 Apr 06. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Elsevier Country of Publication: Netherlands NLM ID: 7909578 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-0003 (Electronic) Linking ISSN: 01418130 NLM ISO Abbreviation: Int J Biol Macromol Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: Amsterdam : Elsevier Original Publication: Guildford, Eng., IPC Science and Technology Press. |
| مواضيع طبية MeSH: | Persea* , Manihot*/chemistry, Starch/chemistry ; Amylose ; Temperature |
| مستخلص: | Avocado seed (AS) is an interesting residue for biopackaging because it has high starch content (41 %). We have prepared composite foam trays based on cassava starch containing different AS concentrations (0, 5, 10 and 15 % w/w) by thermopressing. Composite foam trays with AS were colorful because this residue contains phenolic compounds. The composite foam trays 10AS and 15AS were thicker (2.1-2.3 mm) and denser (0.8-0.9 g/cm 3 ), but less porous (25.6-35.2 %) than cassava starch foam (Control). High AS concentrations yielded composite foam tray less puncture resistant (∼40.4 N) and less flexible (0.7-0.9 %), but with tensile strength values (2.1 MPa) almost similar to the Control. The composite foam trays were less hydrophilic and more water resistant than control due to the presence of protein, lipid, and fibers and starch with more amylose content in AS. High AS concentration in composite foam tray decreases the temperature of thermal decomposition peak corresponding to starch. At temperatures >320 °C the foam trays with AS were more resistant to the thermal degradation due to the presence of fibers in AS. High AS concentrations delayed the degradation time of the composite foam trays by 15 days. Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (Copyright © 2023 Elsevier B.V. All rights reserved.) |
| فهرسة مساهمة: | Keywords: Avocado seed; Foam tray; Starch |
| المشرفين على المادة: | 9005-25-8 (Starch) 9005-82-7 (Amylose) |
| تواريخ الأحداث: | Date Created: 20230407 Date Completed: 20230526 Latest Revision: 20230526 |
| رمز التحديث: | 20230526 |
| DOI: | 10.1016/j.ijbiomac.2023.124348 |
| PMID: | 37028632 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1879-0003 |
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| DOI: | 10.1016/j.ijbiomac.2023.124348 |