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

  • D. Martínez-Prigadá
  • L. Acosta-Domínguez Universidad Veracruzana
  • M. Martínez-Minaya
  • S. García-Díaz
  • L. Alamilla-Beltrán
Keywords: edible film, SiO2 nanoparticles, permeability, mechanical properties, crystallinity


In our present work it was evaluated the influence of addition of SiO2 nanoparticles to sweet potato starch films in the mechanical, structural and physicochemical properties. Two edible films was made, sweet potato starch edible films without SiO2 nanoparticles (EF) and sweet potato starch films with SiO2 nanoparticles (DEF). Mechanical properties did not present major difference (p<0.05), but water vapor permeability, solubility and absorption of water decreased. In the FTIR spectra, characteristic peaks shifts were observed in which changes in crystallinity and intermolecular interactions between SiO2 nanoparticles and starch could be concluded.  The addition of SiO2 to the sweet potato edibles films increased the crystallinity, reduced water vapor permeability without affect its mechanical properties.


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How to Cite
Martínez-Prigadá, D., Acosta-Domínguez, L., Martínez-Minaya, M., García-Díaz, S., & Alamilla-Beltrán, L. (2022). Effect of SiO2 nanoparticles in the physicochemical, mechanical and structural properties of sweet potato starch edible films. Revista Mexicana De Ingeniería Química, 21(3), Bio2919. https://doi.org/10.24275/rmiq/Bio2919

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