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dc.contributor.authorChoque Quispe, Davides_PE
dc.contributor.authorChoque Quispe, Yudithes_PE
dc.contributor.authorLigarda Samanez, Carlos A.es_PE
dc.contributor.authorPeralta Guevara, Diego E.es_PE
dc.contributor.authorSolano Reynoso, Aydeé M.es_PE
dc.contributor.authorRamos Pacheco, Betsy S.es_PE
dc.contributor.authorTaipe Pardo, Fredyes_PE
dc.contributor.authorMartínez Huamá, Edgar Luises_PE
dc.contributor.authorAguirre Landa, John Peteres_PE
dc.contributor.authorAgreda Cerna, Henrry W.es_PE
dc.contributor.authorLoayza Cespedes, Julio Césares_PE
dc.contributor.authorZamalloa Puma, Miluzca M.es_PE
dc.contributor.authorÁlvarez López, Genaro J.es_PE
dc.contributor.authorZamalloa Puma, Alanes_PE
dc.contributor.authorMoscoso Moscoso, Elibetes_PE
dc.contributor.authorQuispe Quispe, Yadiraes_PE
dc.date.accessioned2023-04-17T16:56:21Z
dc.date.available2023-04-17T16:56:21Z
dc.date.issued2022
dc.identifier.urihttps://hdl.handle.net/20.500.14168/767
dc.description.abstractThe cellulose from agroindustrial waste can be treated and converted into nanocrystals or nanofibers. It could be used to produce biodegradable and edible films, contributing to the circular economy and being environmentally friendly. This research aimed to develop an edible film elaborated with activated cellulose nanocrystals, native potato starch, and glycerin. The ac tivated cellulose nanocrystals were obtained by basic/acid digestion and esterification with citric acid from corn husks. The starch was extracted from the native potato cultivated at 3500 m of alti tude. Four film formulations were elaborated with potato starch (2.6 to 4.4%), cellulose nanocrystals (0.0 to 0.12%), and glycerin (3.0 to 4.2%), by thermoforming at 60 ◦C. It was observed that the cellulose nanocrystals reported an average size of 676.0 nm. The films mainly present hydroxyl, carbonyl, and carboxyl groups that stabilize the polymeric matrix. It was observed that the addition of cellulose nanocrystals in the films significantly increased (p-value < 0.05) water activity (0.409 to 0.447), white ness index (96.92 to 97.27), and organic carbon content. In opposition to gelatinization temperature (156.7 to 150.1 ◦C), transparency (6.69 to 6.17), resistance to traction (22.29 to 14.33 N/mm), and solu bility in acidic, basic, ethanol, and water media decreased. However, no significant differences were observed in the thermal decomposition of the films evaluated through TGA analysis. The addition of cellulose nanocrystals in the films gives it good mechanical and thermal resistance qualities, with low solubility, making it a potential food-coating material.es_PE
dc.formatapplication/pdfes_PE
dc.language.isoenges_PE
dc.publisherMDPI Journal Listes_PE
dc.rightsinfo:eu-repo/semantics/openAccesses_PE
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.uriinfo:eu-repo/semantics/openAccesses_PE
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectedible film; cellulose nanocrystals; potato starch; tensile strength; water activity; whiteness indexes_PE
dc.titleEffect of the Addition of Corn Husk Cellulose Nanocrystals in the Development of a Novel Edible Filmes_PE
dc.typeinfo:eu-repo/semantics/articlees_PE
dc.type.versioninfo:eu-repo/semantics/publishedVersiones_PE
dc.publisher.countryCHes_PE
dc.subject.ocdehttp://purl.org/pe-repo/ocde/ford#2.11.01es_PE
dc.identifier.doihttps://doi.org/10.3390/nano12193421es_PE


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