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Functional characterization of edible films based on reactive extrusion acetylated corn starch

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Abstract

There is great interest in developing edible films (EFs) with functional properties made from renewable resources to solve environmental problems associated with plastic waste and improve food preservation and safety. Corn starch is the main raw material employed for producing EFs due to its biodegradability, and availability. Nonetheless, the hydrogen bonding interactions of the native starch structure are strong, limiting its use in the development of bioplastics. In addition, starch-based materials are hydrophilic and lack mechanical integrity. A measure to overcome these disadvantages is the starch native structure modification by a reactive extrusion, where acetylation is one of the most applied chemical modifications. The functionality of acetylated modified corn starch is determined by the degree of substitution (DS). Glycerol is a widely used plasticizer in the food area and is essential in forming starch-based EFs, improving their flexibility and elongation. Hence, this research aimed to develop acetylated modified corn starch edible films (AcEFs) with a DS (0–0.2) and Glycerol Content (GC) (15–30%) to improve its functional properties. The acetylated modified corn starch was obtained by reactive extrusion. The casting technique was used to obtain AcEFs; these were characterized and optimized, evaluating the deformation, puncture resistance, carbon dioxide permeability, water vapor permeability, and water solubility. The data was analyzed using the surface response methodology, and the optimization was carried out using the numerical method. According to the optimization study, the AcEFs with the best mechanical and barrier properties were obtained with 0.16 DS and 18.30% GC.

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Acknowledgements

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Funding

This study did not receive specific funding from public agencies or commercial or not-for-profit sectors.

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Authors and Affiliations

  1. Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa. Ciudad Universitaria. Culiacán, 80013, Culiacán, Sinaloa, Mexico

    Ernesto Aguilar-Palazuelos, Luis Fernando Pérez-Vega, Irma Leticia Camacho-Hernández, José de Jesús Zazueta-Morales & Abraham Calderón-Castro

  2. Facultad de Ciencias del Mar, Universidad Autónoma de Sinaloa, Paseo Claussen S/N, Col. Los Pinos, 82000, Mazatlán, Sinaloa, Mexico

    Perla Rosa Fitch-Vargas

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  1. Ernesto Aguilar-Palazuelos
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  5. José de Jesús Zazueta-Morales
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  6. Abraham Calderón-Castro
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Contributions

EA-P: Designed the experiment, interpreted the results, and prepared the manuscript. AC-C: Led all the experiments and analyzed the data. PRF-V, LFP-V, ILC-H, and JJZ-M: Contributed technical assistance and helped to revise the manuscript. AC-C: Oversaw the whole research in general and organized the manuscript.

Corresponding author

Correspondence to Abraham Calderón-Castro.

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Conflict of interest

The manuscript is an original work and is not being considered for publication in other media with substantial circulation. All previously published works cited in the manuscript have been fully acknowledged. All authors have contributed substantially to the manuscript and approved the final submission. No conflicts of interest exist between the authors and the reviewers who proposed to evaluate this manuscript. This manuscript was prepared strictly according to the journal format as provided in the instruction to the authors.

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Aguilar-Palazuelos, E., Fitch-Vargas, P.R., Pérez-Vega, L.F. et al. Functional characterization of edible films based on reactive extrusion acetylated corn starch. Food Measure 17, 2363–2373 (2023). https://doi.org/10.1007/s11694-022-01797-1

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