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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
05/08/2025 |
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Data da última atualização: |
11/08/2025 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
CARVALHO, H. J. M.; SOUZA, S. M. de; CARVALHO, C. W. P. de; NABESHIMA, E. H.; SCHMIELE, M. |
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Afiliação: |
HUGO JOSÉ MARTINS CARVALHO, UNIVERSIDADE FEDERAL DOS VALES DO JEQUITINHONHA E MUCURI; SÉRGIO MICHIELON DE SOUZA, UNIVERSIDADE FEDERAL DO AMAZONAS; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; ELIZABETH HARUMI NABESHIMA, INSTITUTO DE TECNOLOGIA DE ALIMENTOS; MARCIO SCHMIELE, UNIVERSIDADE FEDERAL DOS VALES DO JEQUITINHONHA E MUCURI. |
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Título: |
Cocoyam is an unconventional, innovative, and sustainable source of starch with potential use in sleek and functional biodegradable films. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Starch Stärke, v. 77, n. 3, p. 2400125, 2024. |
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DOI: |
https://doi.org/10.1002/star.202400125 |
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Idioma: |
Inglês |
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Conteúdo: |
The growing interest in sustainable biopolymers has highlighted cocoyam starch as a promising material for functional biodegradable packaging film development. This study evaluates its physicochemical, structural, thermal, rheological, and mechanical properties to determine its suitability for packaging. Cocoyam starch contains moisture (9.15%), protein (0.68%), lipid (0.57%), ash (2.82%), and resistant starch (5.61%), offering moderate digestibility. Total soluble phenolic compounds are quantified at 50.56 mg GAE·100 g-¹ of starch, which influences the physicochemical properties. Cocoyam starch presented a semi‐crystalline structure comprising both Type A and B starches, along with monohydrated calcium oxalate crystals. The gelatinization temperature is determined to be 65.81 °C, with an associated gelatinization enthalpy of 15.38 J g -¹. Gel retrogradation exhibits a rate of 38.52%. Rheological properties reveal a high peak viscosity and breakdown, suggestive of a high amylopectin content in the starch. Cocoyam starch films demonstrate variations in thickness and neutral instrumental color parameters. Mechanical analysis reveals that these films have lower tensile strength but higher elongation to rupture compared to cassava starch films, likely due to the intermolecular connections formed by cocoyam starch. Crystallography patterns of films indicate structural transformations, including calcium oxalate phases and semi‐crystalline structures, underscoring their potential applications in biodegradable packaging materials. MenosThe growing interest in sustainable biopolymers has highlighted cocoyam starch as a promising material for functional biodegradable packaging film development. This study evaluates its physicochemical, structural, thermal, rheological, and mechanical properties to determine its suitability for packaging. Cocoyam starch contains moisture (9.15%), protein (0.68%), lipid (0.57%), ash (2.82%), and resistant starch (5.61%), offering moderate digestibility. Total soluble phenolic compounds are quantified at 50.56 mg GAE·100 g-¹ of starch, which influences the physicochemical properties. Cocoyam starch presented a semi‐crystalline structure comprising both Type A and B starches, along with monohydrated calcium oxalate crystals. The gelatinization temperature is determined to be 65.81 °C, with an associated gelatinization enthalpy of 15.38 J g -¹. Gel retrogradation exhibits a rate of 38.52%. Rheological properties reveal a high peak viscosity and breakdown, suggestive of a high amylopectin content in the starch. Cocoyam starch films demonstrate variations in thickness and neutral instrumental color parameters. Mechanical analysis reveals that these films have lower tensile strength but higher elongation to rupture compared to cassava starch films, likely due to the intermolecular connections formed by cocoyam starch. Crystallography patterns of films indicate structural transformations, including calcium oxalate phases and semi‐crystalline structures, underscoring their potential a... Mostrar Tudo |
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Palavras-Chave: |
Propriedade estrutural; Propriedade térmica. |
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Thesagro: |
Amido; Biofilme; Coco; Composto Fenólico; Embalagem; Inhame; Propriedade Físico-Química; Propriedade Mecânica; Propriedade Reológica. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02534naa a2200313 a 4500
001 2177735
005 2025-08-11
008 2024 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1002/star.202400125$2DOI
100 1 $aCARVALHO, H. J. M.
245 $aCocoyam is an unconventional, innovative, and sustainable source of starch with potential use in sleek and functional biodegradable films.$h[electronic resource]
260 $c2024
520 $aThe growing interest in sustainable biopolymers has highlighted cocoyam starch as a promising material for functional biodegradable packaging film development. This study evaluates its physicochemical, structural, thermal, rheological, and mechanical properties to determine its suitability for packaging. Cocoyam starch contains moisture (9.15%), protein (0.68%), lipid (0.57%), ash (2.82%), and resistant starch (5.61%), offering moderate digestibility. Total soluble phenolic compounds are quantified at 50.56 mg GAE·100 g-¹ of starch, which influences the physicochemical properties. Cocoyam starch presented a semi‐crystalline structure comprising both Type A and B starches, along with monohydrated calcium oxalate crystals. The gelatinization temperature is determined to be 65.81 °C, with an associated gelatinization enthalpy of 15.38 J g -¹. Gel retrogradation exhibits a rate of 38.52%. Rheological properties reveal a high peak viscosity and breakdown, suggestive of a high amylopectin content in the starch. Cocoyam starch films demonstrate variations in thickness and neutral instrumental color parameters. Mechanical analysis reveals that these films have lower tensile strength but higher elongation to rupture compared to cassava starch films, likely due to the intermolecular connections formed by cocoyam starch. Crystallography patterns of films indicate structural transformations, including calcium oxalate phases and semi‐crystalline structures, underscoring their potential applications in biodegradable packaging materials.
650 $aAmido
650 $aBiofilme
650 $aCoco
650 $aComposto Fenólico
650 $aEmbalagem
650 $aInhame
650 $aPropriedade Físico-Química
650 $aPropriedade Mecânica
650 $aPropriedade Reológica
653 $aPropriedade estrutural
653 $aPropriedade térmica
700 1 $aSOUZA, S. M. de
700 1 $aCARVALHO, C. W. P. de
700 1 $aNABESHIMA, E. H.
700 1 $aSCHMIELE, M.
773 $tStarch Stärke$gv. 77, n. 3, p. 2400125, 2024.
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Embrapa Agroindústria de Alimentos (CTAA) |
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| 2. |  | D'ANGELCOLA, M. E.; CONSTANTINO, A.; TORRES, G.; MITIDIERI, M.; RODRIGUES, G. S.; DELPRINO, M. Adaptación del sistema de evaluación de impacto ambiental APOIA NOVO RURAL a las explotaciones intensivas de Argentina. In: CONGRESO INTERNACIONAL DE SERVICIOS ECOSISTÉMICOS EN LOS NEOTRÓPICOS: DE LA INVES-TIGACIÓN A LA ACCIÓN, 4., 2015, Mar Del Plata. Libro de Resumenes... Mar Del Plata: INTA, 2015.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Meio Ambiente. |
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| 4. | | PALACIO-BIELSA, A.; BERRUTE, I. M.; LÓPEZ, M. M.; PEIÍALVER, J.; MORENTE, C.; CUBERO, J.; GARILA-CAMBRONERO, J.; SABUQUILLO, P.; REDONDO, C.; MITIDIERI, M.; GOMES, C. B.; UENO, B.; CASTRO, L. A. S. de; LEONI, C.; SILVEIRA, E. La mancha bacteriana de los frutales de huese y deI almendro (Xanthomonas arboricola pv.pruni) en Espana y Sudamérica. Phytoma España: La Revista Profesional de Sanidad Vegetal, v. 271, p. 21-28, 2015.| Biblioteca(s): Embrapa Clima Temperado. |
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| 5. | | PALACIO-BIELSA, A.; BERRUETE, I. M.; LOPEZ, M. M.; PENÃLVER, J.; MORANTE, C.; CUBERO, J.; CAMBRONERO, J. G.; SABUQUILLO, P.; REDONDO, C.; MITIDIERI, M; GOMES, C. B.; UENO, B.; CASTRO, L. A. S. de; LEONI, C.; SILVERA, E. La mancha bacteriana de los frutales de hueso y del almendro (Xanthomonas arboricola pv. pruni) en España y Sudamérica. Phytoma España: La Revista Profesional de Sanidade Vegetal, v. 271, p. 21-28, agosto/sept. 2015.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 5 |
| Biblioteca(s): Embrapa Clima Temperado. |
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| 6. | | ESCUDERO-COLOMAR, L. A; SERRA, D. B.; FERRER, M. T. M; CAMPOS, J. M; DI MASI, S.; FIORE, N.; DUARTE, A. M.; KOVALESKI, A.; BENAZZ, L.; CICHÓN, L.; COCCO, M.; GARRIDO, S.; GASTAMINZA. G.; KULCZYCKI, C.; LAGOS, J.; MITIDIERI, M.; MOUSQUES, J. A.; SEGADE, G.; SOSA, A.; LEA, G. T.; VÁZQUEZ, D.; BOTTON, M.; NAVA, D. E.; PAIVA, P. E. B.; UENO, B.; SANHUEZA, R. V.; ARRAZTIO, D.; CURKOVIC, T.; DEVOTTO, L.; MOLINA, J.; SOLÍS, G.; AVILLA, J.; ALEMANY, A. B.; CABREFIGA, J.; FIBLA, J. M.; LLORENS, V.; PLAZA, P.; VILARDELL, P.; LUCAS, C.; SOUZA, E.; BUENAHORA, J.; FAGGIANI, E. P.; LEONI, C.; TOZZI, D. M.; RUBIO, L. Estado actual de la Gestión Integrada de las Plagas y Enfermedades en melocotoneros, perales y cítricos en Argentina, Brasil, Chile, España, Portugal y Uruguay. Argentina: Programa Iberoamericano de Ciencia y Tecnología para el Desarrollo (CYTED), 2021. 192 p.| Tipo: Capítulo em Livro Técnico-Científico |
| Biblioteca(s): Embrapa Uva e Vinho. |
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| Registros recuperados : 6 | |
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