Oxidized banana starch–polyvinyl alcohol film: Partial characterization

Authors

  • Heidi M. Palma-Rodríguez,

    1. Centro de Desarrollo de Productos Bióticos del IPN, Yautepec, Morelos, Mexico
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  • Gabriel Aguirre-Álvarez,

    1. Instituto de Ciencias Agropecuarias de la Universidad Autónoma del Estado de Hidalgo, Tulancingo de Bravo, Hidalgo, Mexico
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  • Norberto Chavarría-Hernández,

    1. Instituto de Ciencias Agropecuarias de la Universidad Autónoma del Estado de Hidalgo, Tulancingo de Bravo, Hidalgo, Mexico
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  • Adriana I. Rodríguez-Hernández,

    1. Instituto de Ciencias Agropecuarias de la Universidad Autónoma del Estado de Hidalgo, Tulancingo de Bravo, Hidalgo, Mexico
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  • Luis A. Bello-Pérez,

    1. Centro de Desarrollo de Productos Bióticos del IPN, Yautepec, Morelos, Mexico
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  • Apolonio Vargas-Torres

    Corresponding author
    1. Instituto de Ciencias Agropecuarias de la Universidad Autónoma del Estado de Hidalgo, Tulancingo de Bravo, Hidalgo, Mexico
    • Instituto de Ciencias Agropecuarias de la Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1, Rancho Universitario, C.P. 43600, Tulancingo de Bravo, Hidalgo, Mexico Fax: +52-771-7172125
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Abstract

Composites of polyvinyl alcohol, native banana starch, oxidized banana starch using glycerol like plasticizer, were studied by mechanical tests (MT), scanning electronic microscopy (SEM), differential scanning calorimetry (DSC) and solubility in water. The oxidized banana starch showed higher level of carboxyl groups than of carbonyl groups. Composites of native banana starch/polyvinyl alcohol and oxidized banana starch/polyvinyl alcohol showed irregularities, indicating incomplete dispersion of the polymers. However, the film elaborated with the blend oxidized banana starch/polyvinyl alcohol showed the highest mechanical properties and the melting temperature of the first transition, as well as the lowest water vapor permeability, indicating higher interaction between both polymers. The composite oxidized banana starch/polyvinyl alcohol showed higher water solubility than the one of its counterpart with native banana starch at 25°C, and similar values were obtained for both films at 60°C. The oxidation of banana starch in order to elaborate a film blended with polyvinyl alcohol improved some mechanical and barrier properties, and this composite could be used for specific applications in the packing of food.

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