ArticlePolymers2024
Development of Edible Films Based on Nostoc and Modified Native Potato Starch and Their Physical, Mechanical, Thermal, and Microscopic Characterization.
Article in Polymers, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Innovations in Edible Packaging Films, Coatings, and Antimicrobial Agents for Applications in Food Industry.Comprehensive reviews in food science and food safety · 2025Review
- A Statistical Approach toward Biofilms Hydrophilicity Characterization: Integrating ANOVA, DOE, and PCA for Starch/Glycerol/CMC Films Case Study.ACS applied bio materials · 2025Article
Corrections and comments
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Authors and funding
8 authors.
Funding
Abstract
Considering the potential of biopolymers from underutilized Andean sources in Peru to improve the characteristics of edible films, this work aimed to evaluate the formation of a polymeric matrix composed of Nostoc and modified potato starch for the formulation of edible films for food coating. The effects of polymer matrix ratio and drying temperature on films obtained by thermoforming were studied, determining the water vapor permeability and mechanical properties using a multifactorial design. Additionally, thermal properties were characterized by TGA and DSC, and structural properties by FT-IR and scanning electron microscopy. The results showed that the films exhibited lower solubility, lighter hues, better water vapor resistance, higher tensile strength, and improved thermal stability with increasing modified starch content. The formulation with higher Nostoc content exhibited a more homogeneous surface according to microscopy images, and no new chemical bonds were formed by adding modified starch and Nostoc to the polymer matrix, according to FT-IR spectra. These findings are promising and suggest using Nostoc for elaborating edible films composed of native and modified starch from native Andean potatoes as bio-based materials with potential application in the food industry.
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