Development of a biomaterial based on chayotextle starch (Sechium Edule)-gelatin blend. Molecular, mechanical, physical, barrier and structural properties

Development of a biomaterial based on chayotextle starch (Sechium Edule)-gelatin blend. Molecular, mechanical, physical, barrier and structural properties

Films made from a mixture of Chayotextle starch-Gelatin (SG) were prepared in concentrations of SG13, SG22 and SG31 respectively. Two controls were considered; gelatin (G) and starch films (S). Glycerol was added as a plasticizer to all treatments at 2%. G treatment presented higher elasticity, perm...

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Autores principales: Pérez-Marroquin, Xochitl Alejandra, Vargas-Torres, Apolonio, Campos-Montiel, Rafael Germán, Callejas-Quijada, Graciela, Campos-Lozada, Gieraldin, León-López, Arely, Aguirre-Alvarez, Gabriel
Formato: Online
Lenguaje:eng
Publicado: Universidad de Sonora 2022
Acceso en línea:https://biotecnia.unison.mx/index.php/biotecnia/article/view/1682
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spelling biotecnia-article-16822022-10-28T15:06:34Z Development of a biomaterial based on chayotextle starch (Sechium Edule)-gelatin blend. Molecular, mechanical, physical, barrier and structural properties Desarrollo de un biomaterial a base de mezcla almidón-gelatina: Propiedades físicas, mecánicas y de barrera Pérez-Marroquin, Xochitl Alejandra Vargas-Torres, Apolonio Campos-Montiel, Rafael Germán Callejas-Quijada, Graciela Campos-Lozada, Gieraldin León-López, Arely Aguirre-Alvarez, Gabriel Chayotextle Films Gelatin mechanical properties starch Chayotextle películas Gelatina propiedades mecánicas almidón Films made from a mixture of Chayotextle starch-Gelatin (SG) were prepared in concentrations of SG13, SG22 and SG31 respectively. Two controls were considered; gelatin (G) and starch films (S). Glycerol was added as a plasticizer to all treatments at 2%. G treatment presented higher elasticity, permeability and solubility in comparison to those treatments using starch. FT-IR showed that both ingredients gelatin and starch respected their molecular spaces. However, their contribution was relevant for the formation of the matrix of films. The lowest percentage of crystallinity appeared in S films with 30.8%. This value increased up to 48.5 % in the G treatment. The variation of ratios in the mixture gelatin-starch resulted in different degrees of structural composition and these changes could be configured, adapted and applied to the requirements of the food engineering, pharmaceutical, and biomedical industry. Se prepararon películas a base de una mezcla dealmidón de chayotextle y gelatina (SG) de acuerdo a las siguientes concentraciones SG 3:1, SG 2:2, y SG 1:3. Dos controles fueron considerados en las películas; gelatina (G) y almidón (S). Se adicionó glicerol como plastificante para todos los tratamientos en un 2 %. El objetivo de esta investigación fue el estudio del efecto de las diferentes concentraciones de almidón de chayotextle y gelatina en las propiedades físicas, mecánicas y de barrera de las películas. El tratamiento G presentó la más alta solubilidad comparado con aquellos tratamientos en los que se incluyó al almidón. Los resultados FT-IR exhibieron la huella molecular característica de la gelatina y del almidón. No se detectaron nuevas bandas en los espectrómetros de las mezclas de gelatina. El más bajo porcentaje de cristalinidad apareció en las películas SG 2:2 con 37.8 %. Este valor incrementó hasta un 64.9 % en el tratamiento G. La variación de porcentajes en las mezclas almidón-gelatina produjo diferencias en las estructura y propiedades de las películas. Estas propiedades podrían ser configuradas, adaptadas y aplicadas de acuerdo a losrequerimientos de la industria de ingeniería de alimentos, farmacéutica y biomédica. Universidad de Sonora 2022-10-17 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Original peer-reviewed articles Artículos originales evaluados por pares application/pdf https://biotecnia.unison.mx/index.php/biotecnia/article/view/1682 10.18633/biotecnia.v24i3.1682 Biotecnia; Vol. 24 No. 3 (2022): Septiembre-Diciembre; 107 - 114 Biotecnia; Vol. 24 Núm. 3 (2022): Septiembre-Diciembre; 107 - 114 1665-1456 1665-1456 eng https://biotecnia.unison.mx/index.php/biotecnia/article/view/1682/718 Derechos de autor 2022 https://creativecommons.org/licenses/by-nc-sa/4.0
institution Biotecnia
collection OJS
language eng
format Online
author Pérez-Marroquin, Xochitl Alejandra
Vargas-Torres, Apolonio
Campos-Montiel, Rafael Germán
Callejas-Quijada, Graciela
Campos-Lozada, Gieraldin
León-López, Arely
Aguirre-Alvarez, Gabriel
spellingShingle Pérez-Marroquin, Xochitl Alejandra
Vargas-Torres, Apolonio
Campos-Montiel, Rafael Germán
Callejas-Quijada, Graciela
Campos-Lozada, Gieraldin
León-López, Arely
Aguirre-Alvarez, Gabriel
Development of a biomaterial based on chayotextle starch (Sechium Edule)-gelatin blend. Molecular, mechanical, physical, barrier and structural properties
author_facet Pérez-Marroquin, Xochitl Alejandra
Vargas-Torres, Apolonio
Campos-Montiel, Rafael Germán
Callejas-Quijada, Graciela
Campos-Lozada, Gieraldin
León-López, Arely
Aguirre-Alvarez, Gabriel
author_sort Pérez-Marroquin, Xochitl Alejandra
title Development of a biomaterial based on chayotextle starch (Sechium Edule)-gelatin blend. Molecular, mechanical, physical, barrier and structural properties
title_short Development of a biomaterial based on chayotextle starch (Sechium Edule)-gelatin blend. Molecular, mechanical, physical, barrier and structural properties
title_full Development of a biomaterial based on chayotextle starch (Sechium Edule)-gelatin blend. Molecular, mechanical, physical, barrier and structural properties
title_fullStr Development of a biomaterial based on chayotextle starch (Sechium Edule)-gelatin blend. Molecular, mechanical, physical, barrier and structural properties
title_full_unstemmed Development of a biomaterial based on chayotextle starch (Sechium Edule)-gelatin blend. Molecular, mechanical, physical, barrier and structural properties
title_sort development of a biomaterial based on chayotextle starch (sechium edule)-gelatin blend. molecular, mechanical, physical, barrier and structural properties
description Films made from a mixture of Chayotextle starch-Gelatin (SG) were prepared in concentrations of SG13, SG22 and SG31 respectively. Two controls were considered; gelatin (G) and starch films (S). Glycerol was added as a plasticizer to all treatments at 2%. G treatment presented higher elasticity, permeability and solubility in comparison to those treatments using starch. FT-IR showed that both ingredients gelatin and starch respected their molecular spaces. However, their contribution was relevant for the formation of the matrix of films. The lowest percentage of crystallinity appeared in S films with 30.8%. This value increased up to 48.5 % in the G treatment. The variation of ratios in the mixture gelatin-starch resulted in different degrees of structural composition and these changes could be configured, adapted and applied to the requirements of the food engineering, pharmaceutical, and biomedical industry.
publisher Universidad de Sonora
publishDate 2022
url https://biotecnia.unison.mx/index.php/biotecnia/article/view/1682
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