Journal
CARBOHYDRATE POLYMERS
Volume 215, Issue -, Pages 143-150Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2019.03.074
Keywords
Ullucus tuberosus Caldas; Biopolymer; Edible films; Physical properties; Mechanical properties
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Funding
- Universidad del Tolima [210130517]
- l'Oficina de Cooperacio al Desenvolupament i Solidaritat (OCDS) de la Universitat de les Illes Balears (UIB)
- Direccio General de Coperacio del Govern de les Illes Balears [OCDS-CUD2018/05]
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The aim of this work was to characterize the starch obtained from ulluco (US) and evaluate its use in edible films prepared using different US concentrations (2.0, 2.5, and 3.0%) at low temperatures (simulating the storage conditions of different foods). US exhibited a high amylose content (35.3%), low stability against thermal degradation, and a B-type crystalline structure. In regards to the edible films prepared from US, good barrier properties related to the semicrystalline region were obtained. In addition, good mechanical properties, opacity and stability against thermal degradation were obtained. The extraction and use of US in the preparation of edible films could be an alternative method for adding value to this crop. Furthermore, the films appear as a potential material for food packaging.
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