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Cited by 12 publications
(17 citation statements)
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“…Many factors affect the tensile properties; the most influential ones are the type and quantity of raw material and plasticizer used . The tensile property values in the literature for most other glycerol‐plasticized biodegradable films have been of the same order of magnitude with the lentil flour films used in this study . Compared to films manufactured from lentil protein concentrate with a tensile strength and elongation of 4.24 MPa and 58.22%, respectively, the lentil flour films were more resistant to breakage but less flexible .…”
Section: Resultsmentioning
confidence: 69%
“…Many factors affect the tensile properties; the most influential ones are the type and quantity of raw material and plasticizer used . The tensile property values in the literature for most other glycerol‐plasticized biodegradable films have been of the same order of magnitude with the lentil flour films used in this study . Compared to films manufactured from lentil protein concentrate with a tensile strength and elongation of 4.24 MPa and 58.22%, respectively, the lentil flour films were more resistant to breakage but less flexible .…”
Section: Resultsmentioning
confidence: 69%
“…produced films of pinhão ( Araucaria angustifolia seeds, similar to large pine nuts) starch, xanthan gum, and glycerol and found WS values ranging from 18 to 20%, similar to those found in this study. Salas‐Valero et al . produced films based on corn starch, glycerol, and cañihua flour by casting and found values of moisture and WS that varied between 13 and 14% and between 34 and 36%, respectively.…”
Section: Resultsmentioning
confidence: 99%
“…Even though the opacity was greater in pinhão flour films, it was still a low value and all the films developed demonstrated transparency. Other authors reported values of opacity over 50% in flour films made with different sources (Pelissari, et al, 2013;Salas-Valero, et al, 2015).…”
Section: Physical Properties Of Pinhão Starch and Pinhão Flour Based mentioning
confidence: 93%
“…Then, the films will have the natural mixtures of carbohydrates, proteins, lipids and fibers in a totally compatible way (Maniglia, Domingos, de Paula, & Tapia-Blácido, 2014). In recent years, some studies have reported the use of flour as a raw material suitable for preparing films (Andrade-Mahecha, Tapia-Blácido, & Menegalli, 2012;Colla, do Amaral Sobral, & Menegalli, 2006;Dias, Müller, Larotonda, & Laurindo, 2010;Mariniello, et al, 2003;Rayas, Hernandez, & Ng, 1997;Salas-Valero, Tapia-Blácido, & Menegalli, 2015;Tapia-Blácido, Sobral, & Menegalli, 2005). The use of natural blends of proteins, polysaccharides, and lipids directly obtained from agricultural sources takes advantage of each component in the original system and appears to be a new opportunity for composite materials in the area of edible films (Tapia-Blácido, et al, 2005).…”
Section: Introductionmentioning
confidence: 99%