Open AccessDevelopment of Films, Based on Oxidized Ipomea Batatas Starch, with Protein Encapsulation
Author(s) -
José F. Álvarez-Barreto,
D. Viteri-Narvaez,
Juan Sebastián Proaño,
Andrés Caicedo,
Michelle Grunauer,
Luis Eguiguren,
Michel Vargas
Publication year - 2021
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.17488/rmib.42.2.10
Subject(s) - starch , swelling , potato starch , vinyl alcohol , response surface methodology , hydrogen peroxide , bovine serum albumin , central composite design , biocompatibility , chemical engineering , composite number , materials science , polymer , swelling capacity , chemistry , polymer chemistry , food science , chromatography , composite material , biochemistry , organic chemistry , engineering
Dialdehyde starches (DAS) have been used as biomaterials due to their biocompatibility and biodegradability; nonetheless, sweet potato (Ipomea batatas L.) starch has not been researched. Films based on sweet potato DAS, mixed with native starch (NS), poly-vinyl alcohol (PVA) and glycerin have been developed with protein encapsulation, using central composite design (CCD) and response surface methodology (RSM). Input variables were oxidation degree, NS concentration and polymeric mixture volume, while output variables were film's thickness, equilibrium swelling and BSA (Bovine serum albumin) release. DAS was obtained through hydrogen peroxide (H2O2) oxidation, and the oxidation degree is referred to as H2O2 concentration. Films presented rough surfaces, and formulations containing 10% H2O2 DAS presented micropores. Water uptake was greater with higher DAS content. Film thickness depended on the volume of the polymeric suspension and influenced swelling capacity. According to RSM, the optimal formulation was DAS with 5% H2O2 and 35% NS. These results demonstrate that oxidized sweet potato starch has potential for protein encapsulation and delivery.