జర్నల్ ఆఫ్ పొల్యూషన్

Development of biodegradable films based on blue corn flour with potential applications in food packaging and effects of plasticizers on mechanical, thermal, and microstructural properties of flour films

Abstract

Cecilia Rojas de Gante

Using cereal flours as raw materials for obtaining thermoplastics does not require extractive operations, thereby making the process more sustainable. In this study, blue corn flour films were developed. Commercially available blue corn (Zea mays L.) kernels were obtained from Guanajuato (Mexico). The cereal grain´s total composition (excluding the pericarp) is used. The blue corn flour was obtained according to the methodology described by Rojas de Gante et al. (2010). The plasticizing effects of two different polyols (glycerol and sorbitol) on the mechanical, thermal, and microstructural properties of flour films were researched.