Efecto de la proporción de almidón de semilla lúcuma/alcohol polivinílico y voltaje, en las características físicas, mecánicas y térmicas de una película obtenida por electrohilado
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Date
2024
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Universidad Nacional de Trujillo
Abstract
El objetivo de este trabajo de investigación fue evaluar el efecto de la proporción de almidón de semilla de lúcuma (0.5%) / alcohol polivinílico (8%) y voltaje en las propiedades físicas, mecánicas y térmicas de una película obtenidas por electrohilado. El almidón fue extraído de la semilla de lúcuma y se usó como polímero sintético el polivinil alcohol (PVA). Se emplearon tres proporciones de solución de almidón de lúcuma y solución de PVA (10%/90%, 20%/80% y 30%/70%) y 3 voltajes para cada proporción (16, 17 y 18 kV), haciendo un total de 9 tratamientos; se trabajó con una aguja de 22 mm, velocidad de flujo de 2 μL/min, distancia aguja/colector de 10 cm, temperatura ambiente de 30±0.6 y humedad relativa de 44±0.6%. La morfología de las nanofibras se evaluó mediante microscopia electrónica de barrido (SEM), la elasticidad se realizó en un analizador de textura y las características térmicas fueron medidas en DSC y TGA. Las nanofibras obtenidas a partir de la solución almidón/PVA presentaron espesores entre 0.055 a 0.107 μm y el módulo de elasticidad varió entre 0.045 MPa a 0.013 MPa. Las películas se degradaron en tres etapas, siendo la masa residual de 8% al 1% y pasaron de un estado duro/ vítreo a un estado blanco/ correoso a una temperatura de 21 °C. Estos hallazgos son importantes para desarrollar recubrimientos comestibles para la conservación de frutas y verduras y la innovación podría ayudar a cambiar los patrones de uso del plástico en el futuro.
ABSTRACT The aim of this research work was to evaluate the effect of the lucuma seed starch (0.5%)/polyvinyl alcohol (8%) ratio and voltage on the physical, mechanical and thermal properties of a film obtained by electrospinning. Starch was extracted from lucuma seed and polyvinyl alcohol (PVA) was used as a synthetic polymer. Three proportions of lucuma starch solution and PVA solution (10%/90%, 20%/80% and 30%/70%) and 3 voltages for each proportion (16, 17 and 18 kV) were used, making a total of 9 treatments; a 22 mm needle, a flow rate of 2 μL/min, a needle/collector distance of 10 cm, ambient temperature of 30±0.6 and relative humidity of 44±0.6% were used. The morphology of the nanofibers was evaluated by scanning electron microscopy (SEM), elasticity was performed on a texture analyzer, and thermal characteristics were measured by DSC and TGA. The nanofibers obtained from the starch/PVA solution had thicknesses between 0.055 and 0.107 μm. The elastic modulus varied between 0.045 MPa and 0.013 MPa. The films degraded in three stages, with the residual mass being 8% to 1%, and went from a hard/glassy state to a white/leathery state at a temperature of 21 °C. These findings are important for developing edible coatings for preserving fruits and vegetables and the innovation could help change plastic usage patterns in the future.
ABSTRACT The aim of this research work was to evaluate the effect of the lucuma seed starch (0.5%)/polyvinyl alcohol (8%) ratio and voltage on the physical, mechanical and thermal properties of a film obtained by electrospinning. Starch was extracted from lucuma seed and polyvinyl alcohol (PVA) was used as a synthetic polymer. Three proportions of lucuma starch solution and PVA solution (10%/90%, 20%/80% and 30%/70%) and 3 voltages for each proportion (16, 17 and 18 kV) were used, making a total of 9 treatments; a 22 mm needle, a flow rate of 2 μL/min, a needle/collector distance of 10 cm, ambient temperature of 30±0.6 and relative humidity of 44±0.6% were used. The morphology of the nanofibers was evaluated by scanning electron microscopy (SEM), elasticity was performed on a texture analyzer, and thermal characteristics were measured by DSC and TGA. The nanofibers obtained from the starch/PVA solution had thicknesses between 0.055 and 0.107 μm. The elastic modulus varied between 0.045 MPa and 0.013 MPa. The films degraded in three stages, with the residual mass being 8% to 1%, and went from a hard/glassy state to a white/leathery state at a temperature of 21 °C. These findings are important for developing edible coatings for preserving fruits and vegetables and the innovation could help change plastic usage patterns in the future.
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Keywords
Almidón de pepa de lúcuma, Electrohilado, Polivinilalcohol, Textura