Structural properties and in vitro digestibility of edible and pH-sensitive films made from guinea arrowroot starch and wastes from wine manufacture

GUTIÉRREZ, TOMY J.; CLÉMENCE HERNIOU--JULIEN; KELVIA ALVAREZ; VERA A. ALVAREZ

Mar del Plata

Simposio; XVI Simposio Latinoamericano de Polímeros (SLAP 2018) y el XIV Congreso Iberoamericano de Polímeros (CIP 2018); 2018

Non-conventional starches have attracted great interest worldwide since their properties are influenced by their botanical source [1]. A nonconventional starch obtained from guinea arrowroot tubers (Calathea allouia) grown in the Amazon wasused as a polymeric matrix for the development of edible films. The aim of this study was to characterize the physicochemical, structural and mechanicalproperties, and in vitro digestibility of food packaging materials prepared from a non-conventional starch source with the addition of natural fillers obtainedfrom wine production waste, in order to assess their potential use in intelligent packaging systems.