Please use this identifier to cite or link to this item:
Title: Tailoring the surface properties and flexibility of starch-based films using oil and waxes recovered from potato chips byproducts
Author: Gonçalves, Idalina
Lopes, Joana
Barra, Ana
Hernández, Diana
Nunes, Cláudia
Kapusniak, Kamila
Kapusniak, Janusz
Evtyugin, Dmitry V.
Lopes da Silva, José A.
Ferreira, Paula
Coimbra, Manuel A.
Keywords: Bioplastics
Issue Date: 15-Nov-2020
Publisher: Elsevier
Abstract: Agrofood byproducts may be exploited as a source of biomolecules suitable for developing bioplastic materials. In this work, the feasibility of using starch, oil, and waxes recovered from potato chips byproducts for films production was studied. The recovered potato starch-rich fraction (RPS) contained an amylopectin/amylose ratio of 2.3, gelatinization temperatures varying from 59 to 71 °C, and a gelatinization enthalpy of 12.5 J/g, similarly to a commercial potato starch (CPS). Despite of its spherical and oval granules identical to CPS, RPS had a more amorphous structure and gave rise to low viscous suspensions, contradicting the typical B-type polymorph crystal structure and sluggish dispersions of CPS, respectively. When used for films production, RPS originated transparent films with lower roughness and wettability than CPS-based films, but with higher stretchability. In turn, when combined with RPS and CPS, oil or waxes recovered from frying residues and potato peels, respectively, allowed to develop transparent yellowish RPS- and CPS-based films with increased surface hydrophobicity, mechanical traction resistance, elasticity, and/or plasticity. Therefore, potato chips industry byproducts revealed to have thermoplastic and hydrophobic biomolecules that can be used to efficiently develop biobased plastics with improved surface properties and flexibility, opening an opportunity for their valorization.
Peer review: yes
DOI: 10.1016/j.ijbiomac.2020.06.231
ISSN: 0141-8130
Appears in Collections:CICECO - Artigos
DQ - Artigos
DEMaC - Artigos
REQUIMTE - Artigos

Files in This Item:
File Description SizeFormat 
Tailoring the surface properties and flexibility of starch-based.pdf2.02 MBAdobe PDFView/Open

Formato BibTex MendeleyEndnote Degois 

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.