Keywords
portugues Quitosana
amido de batata
hidroxipropilmetilcelulose (HPMC)
tensão de tração
deformação à ruptura
módulo de elasticidade Chitosan
potato starch
hydroxypropylmethylcellulose (HPMC)
tensile stress
strain at break
modulus of elasticity
amido de batata
hidroxipropilmetilcelulose (HPMC)
tensão de tração
deformação à ruptura
módulo de elasticidade Chitosan
potato starch
hydroxypropylmethylcellulose (HPMC)
tensile stress
strain at break
modulus of elasticity
How to Cite
Bacca González, C. A., Molina Soler, D. E., & Guevara Guerrero, B. (2023). Mechanical properties of polysaccharide-based films for food packaging: a review. Revista Colombiana De Investigaciones Agroindustriales, 10(1), 68–84. https://doi.org/10.23850/24220582.5589
Abstract
Seeking to find alternatives to reduce the misuse of polymers derived from hydrocarbons and their side effects on the environment. The aim of the following systematic literature review was to compare the tensile mechanical behavior of films made with chitosan, potato starch and hydroxypropylmethylcellulose (HPMC), used for packaging food products, comparing their average values of tensile stress, modulus of elasticity and deformation in breaking. The search was carried out in SCOPUS, Science Direct, Scielo, during 2013 - 2022, implementing different search equations. From the bibliographical study, it was analyzed that HPMC presents the best tensile mechanical properties (tensile strength: 32,44 MPa; strain at break: 17,37 %; modulus of elasticity: 305 MPa), closely followed by chitosan (tensile strength: 32,01 MPa; strain at break: 15,5 %; modulus of elasticity: 303,5 MPa) and, finally, potato starch (tensile strength: 10,56 MPa; strain at break: 11,89 %; modulus of elasticity: 395 MPa). It is hoped that this literature review will promote the development and application of polysaccharide-based films for food packaging by the industry as a strategy to solve environmental problems and for their optimal mechanical properties.
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