Effect of SiO2 nanoparticles in the physicochemical, mechanical, and structural properties of sweet potato starch edible films

D. Martínez-Prigadá; L. Acosta-Domínguez; M. Martínez-Minaya; S. García-Díaz; L. Alamilla-Beltrán

doi:10.24275/rmiq/Bio2919

Effect of SiO₂ nanoparticles in the physicochemical, mechanical, and structural properties of sweet potato starch edible films

Título traducido de la contribución: Efecto de las nanopartículas de SiO₂ en las propiedades fisicoquímicas, mecánicas y estructurales de las películas comestibles de almidón de camote

D. Martínez-Prigadá, L. Acosta-Domínguez, M. Martínez-Minaya, S. García-Díaz, L. Alamilla-Beltrán

Escuela Nacional de Ciencias Biológicas (ENCB)

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1 Cita (Scopus)

Resumen

This study aimed to evaluate the effect of SiO₂ nanoparticles on the mechanical, structural, and physicochemical properties of sweet potato (Ipomoea batatas) starch edible films. Two edible films were made, films without SiO₂ nanoparticles (EF), and films with SiO₂ nanoparticles (DEF). The tensile strength for EF and DEF was 23.79 MPa and 24.65 MPa, respectively, and the elasticity for EF and DEF was 1.53% and 1.13%, respectively. The water vapor permeability, solubility, and water absorption for EF were 2.2×10^-9 g/m·s·Pa, 19.52% and 4.51%, while for DEF they were 1.7×10^-9 g/m·s·Pa, 18.19%, and 3.03%, respectively. According to FTIR results, the SiO₂ nanoparticles increased the short-range crystallinity of starch and reduced water vapor permeability without affect its mechanical properties.

Título traducido de la contribución	Efecto de las nanopartículas de SiO₂ en las propiedades fisicoquímicas, mecánicas y estructurales de las películas comestibles de almidón de camote
Idioma original	Inglés
Número de artículo	Bio2919
Publicación	Revista Mexicana de Ingeniera Quimica
Volumen	21
N.º	3
DOI	https://doi.org/10.24275/rmiq/Bio2919
Estado	Publicada - 1 sep. 2022

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abstract = "This study aimed to evaluate the effect of SiO2 nanoparticles on the mechanical, structural, and physicochemical properties of sweet potato (Ipomoea batatas) starch edible films. Two edible films were made, films without SiO2 nanoparticles (EF), and films with SiO2 nanoparticles (DEF). The tensile strength for EF and DEF was 23.79 MPa and 24.65 MPa, respectively, and the elasticity for EF and DEF was 1.53% and 1.13%, respectively. The water vapor permeability, solubility, and water absorption for EF were 2.2×10-9 g/m·s·Pa, 19.52% and 4.51%, while for DEF they were 1.7×10-9 g/m·s·Pa, 18.19%, and 3.03%, respectively. According to FTIR results, the SiO2 nanoparticles increased the short-range crystallinity of starch and reduced water vapor permeability without affect its mechanical properties.",

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Effect of SiO₂ nanoparticles in the physicochemical, mechanical, and structural properties of sweet potato starch edible films. / Martínez-Prigadá, D.; Acosta-Domínguez, L.; Martínez-Minaya, M. et al.
En: Revista Mexicana de Ingeniera Quimica, Vol. 21, N.º 3, Bio2919, 01.09.2022.

Producción científica: Contribución a una revista › Artículo › revisión exhaustiva

TY - JOUR

T1 - Effect of SiO2 nanoparticles in the physicochemical, mechanical, and structural properties of sweet potato starch edible films

AU - Martínez-Prigadá, D.

AU - Acosta-Domínguez, L.

AU - Martínez-Minaya, M.

AU - García-Díaz, S.

AU - Alamilla-Beltrán, L.

PY - 2022/9/1

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N2 - This study aimed to evaluate the effect of SiO2 nanoparticles on the mechanical, structural, and physicochemical properties of sweet potato (Ipomoea batatas) starch edible films. Two edible films were made, films without SiO2 nanoparticles (EF), and films with SiO2 nanoparticles (DEF). The tensile strength for EF and DEF was 23.79 MPa and 24.65 MPa, respectively, and the elasticity for EF and DEF was 1.53% and 1.13%, respectively. The water vapor permeability, solubility, and water absorption for EF were 2.2×10-9 g/m·s·Pa, 19.52% and 4.51%, while for DEF they were 1.7×10-9 g/m·s·Pa, 18.19%, and 3.03%, respectively. According to FTIR results, the SiO2 nanoparticles increased the short-range crystallinity of starch and reduced water vapor permeability without affect its mechanical properties.

AB - This study aimed to evaluate the effect of SiO2 nanoparticles on the mechanical, structural, and physicochemical properties of sweet potato (Ipomoea batatas) starch edible films. Two edible films were made, films without SiO2 nanoparticles (EF), and films with SiO2 nanoparticles (DEF). The tensile strength for EF and DEF was 23.79 MPa and 24.65 MPa, respectively, and the elasticity for EF and DEF was 1.53% and 1.13%, respectively. The water vapor permeability, solubility, and water absorption for EF were 2.2×10-9 g/m·s·Pa, 19.52% and 4.51%, while for DEF they were 1.7×10-9 g/m·s·Pa, 18.19%, and 3.03%, respectively. According to FTIR results, the SiO2 nanoparticles increased the short-range crystallinity of starch and reduced water vapor permeability without affect its mechanical properties.

KW - Crystallinity

KW - Elasticity

KW - Permeability

KW - Solubility

KW - Tensile strength

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