Effect of SiO2 nanoparticles in the physicochemical, mechanical, and structural propertiesC T N of sweet potato starch edible films

This study aimed to evaluate the effect of SiO2 nanoparticles on the mechanical, structural, and physicochemical properties of sweet potato (Ipomoea batatas)starch edible films. Two edible films were made, films without SiO2 nanoparticles (EF), and (Biodegradation modeling o sludge bioreactors of total petr leum hydrocarbons weathering in sol films with SiO2 nanoparticles (DEF). The tensile strength for EF and DEF was 23.79 MPa and 24.65 MPa, respectively, and the and edimens) elasticity for EF and DEF was 1.53% and 1.13%, respectively. The water vapr permeability, solubility, and water absorption for EF were 2.2x10-9 g/m center dot s center dot Pa, 19.52% and 4.51%, while for DEF they were 1.7x10-9 g/m center dot s center dot Pa, 18.19%, and 3.03%, respectively. According to FTIR results, the SiO2 nanoparticles increased the short-range crystallinity of starch and reduced water vapor 259 C e i i o s b vi ia d io d Bfd b er i f di i a id permeability without affect its mechanical properties. (Growth, survival and adaptation of Bifidobacterium