INFLUENCE OF STORAGE TIME ON MECHANICAL PROPERTIES OF FILMS MADE WITH MONTMORILLONITE/FLOUR (UNRIPE BANANA AND RICE) BLENDS.
Keywords:
film, montmorillonite, mechanical properties, banana, rice
Abstract
Films were made by blending either unripe banana or rice flour with sodium montmorillonite (MMT) by means of the casting method. Structural characterization by X-ray diffraction was performed to explain the interactions of the components between MMT and flour components. The effects of storage time on structure and mechanical properties of the films by X-ray diffraction, tensile at break and elongation were evaluated. Storage of the films produced reorganization of starch components (amylose and amylopectin). Addition of MMT modified the reorganization process, which was observed by X-ray diffraction pattern and mechanical properties of the films. Reorganization process was affected by flour type due to that starch present in those flours has different structural characteristics (e.g., granule size).
References
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Zamudio-Flores., P.B., Bello-Pérez, L.A. (2013). Elaboración y caracterización de películas de glicoproteínas obtenidas mediante reacción de Maillard utilizando almidón acetilado y aislado proteico de suero lácteo. Revista Mexicana de Ingeniería Química 12, 401-413.
Chen, B., Evans, J., R., G. (2005). Thermoplastic starch-clay nanocomposites and their characteristics. Carbohydrate Polymers 61, 455-463.
Chiou, B.S., Yee, E., Glenn, G.M., Orts, W.J. (2005). Rheology of starch-clay nanocomposites. Carbohydrate Polymers 59, 467-475.
Cyras, V. P., Manfrendi, L., B., Ton-That, M., Vázquez, A. (2008). Physical and mechanical properties of thermoplastic starch/montmorillonita nanocomposites films. Carbohydrate Polymers 73, 55-63.
De la Rosa-Millan, J., Agama-Acevedo, E., Osorio-Diaz, P., Bello-Perez, L.A. (2014). Effect of cooking, annealing and storage on starch digestibility and physicochemical characteristics of unripe banana flour. Revista Mexicana de Ingeniería Química 13, 151-163.
Dobircau, L., Sreekumar, P.A., Saiah, R., Leblanc, N., Terrie, C., Gattin, R., Saiter, J.M. (2009). Wheat flour thermoplastic matrix reinforced by waste cotton fibre: agro-green-composites. Composites: Part A 40, 329-334.
Espinosa-Solís, V., Jane, J.L., Bello-Perez, L.A. (2009). Physicochemical characteristics of starches from unripe fruits of mango and banana. Starch/St¨arke 61, 291-299.
Fama, L., Goyanes, S., Gerschenson, L. (2007). ´ Influence of storage time at room temperature on the physicochemical properties of cassava starch films. Carbohydrate Polymers 70, 265- 273.
Galdeano, M.C., Grossmann, M.V.E., Mali, S., Bello-Pérez, L.A., García, M.A., Zamudio-Flores, P.B. (2009). Effect of production process and plasticizers on stability of films and sheets of oat starch. Material Science and Engineering C 29, 492-498.
Kampeerapappun, P., Aht-ong, D., Pentrakoon, D., Srikulkit, K. (2007). Preparation of cassava starch/montmorillonite composite film. Carbohydrate Polymers 67, 155-163.
Ma, X.Fa. Yu, J.G., Wan, J.J. (2006). Urea ethanolamine as a mixed plasticizer for thermoplastic starch. Carbohydrate Polymers 64, 267-273.
Mali, S., Grossmann, M. V. E., Garc´ıa, M. A., Martino, M. N. and Zaritzky, N. E. (2002). Microstructural characterization of yam starch films. Carbohydrates Polymers 50, 379-386.
Ovando-Martínez, M., Sàyago-Ayerdi, S.G., Agama- Acevedo, E., Goñi, I., Bello-Pérez, L.A. (2009). Unripe banana flour as an ingredient to increase the undigestible carbohydrate of pasta. Food Chemistry 113, 121-126.
Palma-Rodríguez, H.M., Agama-Acevedo, E., Mendez-Montealvo, G., Gónzalez-Soto, R.A., Vernon-Carter, E.J., Bello-Pérez, L.A. (2012). Effect of acid treatment on the physicochemical and structural characteristics of starches from different botanical sources. Starch/St ¨arke 64, 115-125.
Rodríguez-Marín, M. L, Bello-Pérez, L. A., Yee-Madeira, H., Gónzalez-Soto, R.A. (2013b).Propiedades mecánicas y de barrera de películas elaboradas con harina de arroz y plátano reforzadas con nanopartículas: Estudio con superficie de respuesta. Revista Mexicana de Ingeniería Química 12, 165-176.
Rodríguez-Marín, M. L., Bello-Pérez, L. A., Yee- Madeira, H., Zhong, Q., Gónzalez-Soto. R. A (2013a). Nanocomposites of rice and banana flours blend with montmorillonite: Partial characterization. Material Science and Engineering C 33, 3903-3908.
Soest, V., Benes, J.J.G, K., Wit, D. (1996). The influence of starch molecular mass on the properties of extruded thermoplastic starch. Polymer 37, 3543-3552.
Tapía-Blacido, D., Mauri, A.N., Menegalli, F.C., Sobral, P.J.A., Añón, M.C. (2007). Contribution of the Starch, protein, and lipid fraction to the physical, thermal, and structural properties of amaranth (Amaranthus caudatus) flour films. Journal of Food Science 72, 293-300.
Wu, Y., Chen, Z., Li, X., Wang, Z. (2010). Retrogradatioin properties of high amylase rice flour and rice starch by physical modification. Food Science and Technology 43, 492-497.
Zamudio-Flores., P.B., Bello-Pérez, L.A. (2013). Elaboración y caracterización de películas de glicoproteínas obtenidas mediante reacción de Maillard utilizando almidón acetilado y aislado proteico de suero lácteo. Revista Mexicana de Ingeniería Química 12, 401-413.
Published
2020-01-07
How to Cite
Rodríguez-Marín., M., Alvarez-Ramírez, J., & Bello-Pérez, L. (2020). INFLUENCE OF STORAGE TIME ON MECHANICAL PROPERTIES OF FILMS MADE WITH MONTMORILLONITE/FLOUR (UNRIPE BANANA AND RICE) BLENDS. Revista Mexicana De Ingeniería Química, 15(2), 433-439. Retrieved from http://www.rmiq.org/ojs311/index.php/rmiq/article/view/1139
Section
Food Engineering
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