Preparation and Chemical and Physical Characteristics of an Edible Film Based on Native Potato Starch and Nopal Mucilage

Edible films prepared from biological materials are being massively used. This study aimed to prepare edible films from native potato starch of the Allcca sipas variety (<i>Solanum tuberosum</i> subsp. Andigena), nopal mucilage (<i>Opuntia ficus</i> indica), and glycerol. Twe...

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Autores principales:	David Choque-Quispe, Sandro Froehner, Carlos A. Ligarda-Samanez, Betsy S. Ramos-Pacheco, Henry Palomino-Rincón, Yudith Choque-Quispe, Aydeé M. Solano-Reynoso, Fredy Taipe-Pardo, Lourdes Magaly Zamalloa-Puma, Miriam Calla-Florez, Miriam E. Obregón-Yupanqui, Miluska M. Zamalloa-Puma, Antonieta Mojo-Quisani
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	solubility water activity nopal mucilage native potato starch Allcca sipas Organic chemistry QD241-441
Acceso en línea:	https://doaj.org/article/22d3cbd6dda14ff38472df06ae47bb1f
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spelling	oai:doaj.org-article:22d3cbd6dda14ff38472df06ae47bb1f2021-11-11T18:45:03ZPreparation and Chemical and Physical Characteristics of an Edible Film Based on Native Potato Starch and Nopal Mucilage10.3390/polym132137192073-4360https://doaj.org/article/22d3cbd6dda14ff38472df06ae47bb1f2021-10-01T00:00:00Zhttps://www.mdpi.com/2073-4360/13/21/3719https://doaj.org/toc/2073-4360Edible films prepared from biological materials are being massively used. This study aimed to prepare edible films from native potato starch of the Allcca sipas variety (<i>Solanum tuberosum</i> subsp. Andigena), nopal mucilage (<i>Opuntia ficus</i> indica), and glycerol. Twelve edible films were prepared with starch, mucilage, and glycerin in different proportions by thermosynthesis. It was observed that mucilage and glycerol have a significant direct effect on film solubility and an inverse effect on a<sub>w</sub>, while the effect of starch is the opposite. The a<sub>w</sub> ranged from 0.562 to 0.639. The FTIR analysis showed the interaction of the components in the films being considerably influenced by the addition of mucilage. The TGA/DTA analysis reported low thermal stability in the films, retaining water around 100 °C, and showing a tendency to lose weight when the content of starch is high, while the opposite occurred with the addition of mucilage; it was also observed that around 310 °C, the maximum weight loss was observed between 53.6 and 86.1%. SEM images showed uniform films without cracks. The results are promising and show the possibility of preparing edible films from native potato starch and mucilage.David Choque-QuispeSandro FroehnerCarlos A. Ligarda-SamanezBetsy S. Ramos-PachecoHenry Palomino-RincónYudith Choque-QuispeAydeé M. Solano-ReynosoFredy Taipe-PardoLourdes Magaly Zamalloa-PumaMiriam Calla-FlorezMiriam E. Obregón-YupanquiMiluska M. Zamalloa-PumaAntonieta Mojo-QuisaniMDPI AGarticlesolubilitywater activitynopal mucilagenative potato starchAllcca sipasOrganic chemistryQD241-441ENPolymers, Vol 13, Iss 3719, p 3719 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	solubility water activity nopal mucilage native potato starch Allcca sipas Organic chemistry QD241-441
spellingShingle	solubility water activity nopal mucilage native potato starch Allcca sipas Organic chemistry QD241-441 David Choque-Quispe Sandro Froehner Carlos A. Ligarda-Samanez Betsy S. Ramos-Pacheco Henry Palomino-Rincón Yudith Choque-Quispe Aydeé M. Solano-Reynoso Fredy Taipe-Pardo Lourdes Magaly Zamalloa-Puma Miriam Calla-Florez Miriam E. Obregón-Yupanqui Miluska M. Zamalloa-Puma Antonieta Mojo-Quisani Preparation and Chemical and Physical Characteristics of an Edible Film Based on Native Potato Starch and Nopal Mucilage
description	Edible films prepared from biological materials are being massively used. This study aimed to prepare edible films from native potato starch of the Allcca sipas variety (<i>Solanum tuberosum</i> subsp. Andigena), nopal mucilage (<i>Opuntia ficus</i> indica), and glycerol. Twelve edible films were prepared with starch, mucilage, and glycerin in different proportions by thermosynthesis. It was observed that mucilage and glycerol have a significant direct effect on film solubility and an inverse effect on a<sub>w</sub>, while the effect of starch is the opposite. The a<sub>w</sub> ranged from 0.562 to 0.639. The FTIR analysis showed the interaction of the components in the films being considerably influenced by the addition of mucilage. The TGA/DTA analysis reported low thermal stability in the films, retaining water around 100 °C, and showing a tendency to lose weight when the content of starch is high, while the opposite occurred with the addition of mucilage; it was also observed that around 310 °C, the maximum weight loss was observed between 53.6 and 86.1%. SEM images showed uniform films without cracks. The results are promising and show the possibility of preparing edible films from native potato starch and mucilage.
format	article
author	David Choque-Quispe Sandro Froehner Carlos A. Ligarda-Samanez Betsy S. Ramos-Pacheco Henry Palomino-Rincón Yudith Choque-Quispe Aydeé M. Solano-Reynoso Fredy Taipe-Pardo Lourdes Magaly Zamalloa-Puma Miriam Calla-Florez Miriam E. Obregón-Yupanqui Miluska M. Zamalloa-Puma Antonieta Mojo-Quisani
author_facet	David Choque-Quispe Sandro Froehner Carlos A. Ligarda-Samanez Betsy S. Ramos-Pacheco Henry Palomino-Rincón Yudith Choque-Quispe Aydeé M. Solano-Reynoso Fredy Taipe-Pardo Lourdes Magaly Zamalloa-Puma Miriam Calla-Florez Miriam E. Obregón-Yupanqui Miluska M. Zamalloa-Puma Antonieta Mojo-Quisani
author_sort	David Choque-Quispe
title	Preparation and Chemical and Physical Characteristics of an Edible Film Based on Native Potato Starch and Nopal Mucilage
title_short	Preparation and Chemical and Physical Characteristics of an Edible Film Based on Native Potato Starch and Nopal Mucilage
title_full	Preparation and Chemical and Physical Characteristics of an Edible Film Based on Native Potato Starch and Nopal Mucilage
title_fullStr	Preparation and Chemical and Physical Characteristics of an Edible Film Based on Native Potato Starch and Nopal Mucilage
title_full_unstemmed	Preparation and Chemical and Physical Characteristics of an Edible Film Based on Native Potato Starch and Nopal Mucilage
title_sort	preparation and chemical and physical characteristics of an edible film based on native potato starch and nopal mucilage
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/22d3cbd6dda14ff38472df06ae47bb1f
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Preparation and Chemical and Physical Characteristics of an Edible Film Based on Native Potato Starch and Nopal Mucilage

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