2026-04-14T02:48:39Zhttps://recercat.cat/oai/request

oai:recercat.cat:2117/4494362026-01-15T07:58:52Zcom_2072_1033col_2072_452950

Development and characterization of bioplastics based on different varieties of corn starch (Zea mays L.): Morphological, thermal and mechanical properties Ferraz, Michaela Ferreira Nogueira, Gislaine Cardoso Buontempo, Rodolfo Martelli, Silvia Maria Piler de Carvalho, Carlos Wanderlei Velasco Perero, José Ignacio Matta Fakhouri, Farayde Universitat Politècnica de Catalunya. Departament de Ciència i Enginyeria de Materials Universitat Politècnica de Catalunya. POLY2 - Polyfunctional polymeric materials Àrees temàtiques de la UPC::Enginyeria dels materials Corn starch Amylose Starch-based film In response to the growing demand for sustainable packaging alternatives, this study aimed to develop and characterize edible, biodegradable biofilms produced from starches extracted from five corn varieties (Zea mays L.): yellow, white, colorado, purple-husk, and purple. The starches from the varieties were evaluated for extraction yield, amylose content, and presence of bioactive compounds, while the resulting biofilms were characterized in terms of morphological, barrier, thermal, and mechanical properties. Starch extraction yield ranged from 18.31 % (yellow corn) to 30.40 % (white corn), with the latter showing highest efficiency. The average amylose content was 26.87 %, with purple corn presenting the highest value (27.80 ± 0.22 %) and purple-straw corn the lowest (25.90 ± 0.05 %). Bioactive compounds such as lutein, zeaxanthin, gallic acid, and cinnamic acid were identified in all varieties, with purple corn exhibiting the highest concentrations of lutein (2.53 µg/g) and zeaxanthin (10.14 µg/g). The films showed thickness between 0.056 and 0.060 mm and water solubility ranging from 27.08 ± 4.31 % (white corn, least soluble) to 37.22 ± 0.40 % (purple corn, most soluble), as well as significant color differences (¿E from 1.80 to 27.57). Thermal analysis revealed maximum gelatinization temperatures between 95 °C and 110 °C, while storage modulus (E') varied from 800 to 1400 MPa. These results highlight the potential of starches from different corn varieties, particularly purple corn, for developing functional bioplastics. The films exhibited suitable physical, thermal, and bioactive properties for use as edible coatings and biodegradable packaging, representing sustainable, value-added alternatives for the food industry Ministerio de Ciencia e Innovación, Spain Government (PROFOOD, CNS2023-144555). The author Farayde Matta Fakhouri are Serra Húnter Fellows of the Generalitat de Catalunya Postprint (published version) 2026-01 Article Ferraz, M. [et al.]. Development and characterization of bioplastics based on different varieties of corn starch (Zea mays L.): Morphological, thermal and mechanical properties. «International journal of biological macromolecules», 2026, vol. 337, part 2, núm. article 149550. 0141-8130 https://hdl.handle.net/2117/449436 10.1016/j.ijbiomac.2025.149550 eng https://www.sciencedirect.com/science/article/pii/S0141813025101074 http://creativecommons.org/licenses/by-nc-nd/4.0/ Open Access Attribution-NonCommercial-NoDerivatives 4.0 International application/pdf