Maricela Villafaña-Jaramillo
Research Subjects
Research Interests
Maricela Villafaña-Jaramillo has a total of 4 co-authors. Here are the top co-authors by number of shared publications:
- Claudia Muro
Instituto Tecnológico de Toluca, Tecnológico Nacional de México, Avenida Tecnológico S/N Col Bellavista, Metepec C.P. 52140, Mexico
1 shared publication - María Claudia Delgado Hernández
Tecnológico Nacional de México/Instituto Tecnológico de Toluca, Avenida Tecnológico S/N Col Bellavista, Metepec 52140, Mexico
1 shared publication - Oscar Fernando Olea Mejía
Centro Conjunto de Investigación en Química Sustentable, Universidad Autónoma del Estado de México, Carretera Toluca-Atlacomulco Km 14.5, San Cayetano, Toluca 50200, Mexico
1 shared publication - René Salgado-Delgado
Tecnológico Nacional de México
1 shared publication
Latest Publications
- Open Access
Obtaining and Characterizing Bioplastic Films from Agro-Industrial Waste for Use in Manchego Cheese Packaging
This research focuses on developing bioplastic films using agrifood industrial waste, which included starch from avocado seed, cellulose from cornstalk, carrot and beet peel, and pulp from a food company in México. The films were produced with a matrix of gelatin and glycerol, and different formulations of starch and cellulose. The films were characterized and tested as wrappers of Manchego cheese. The films containing starch are transparent; films with cellulose showed opacity and paper-like structure. Films containing starch–cornstalk cellulose showed the highest hydrophobic properties. In turn, films with carrot cellulose had the highest plastic properties with high elongation capacity and the lowest Young modules; films with starch and other celluloses showed the opposite data. The highest thermal capacity was observed in films containing cellulose from cornstalks and beet waste. In turn, the highest temperatures of transition, crystallization, and melting were registered in films containing starch. Films with starch and cellulose served well as wrappers of Manchego cheese, conserving 92% of the weight of cheese after 21 days of storage at 4 °C. All films were biodegradable in compost after 10 days, and they were degradable by physicochemical factors after 40 days.
Open AccessObtaining and Characterizing Bioplastic Films from Agro-Industrial Waste for Use in Manchego Cheese Packaging
This research focuses on developing bioplastic films using agrifood industrial waste, which included starch from avocado seed, cellulose from cornstalk, carrot and beet peel, and pulp from a food company in México. The films were produced with a matrix of gelatin and glycerol, and different formulations of starch and cellulose. The films were characterized and tested as wrappers of Manchego cheese. The films containing starch are transparent; films with cellulose showed opacity and paper-like structure. Films containing starch–cornstalk cellulose showed the highest hydrophobic properties. In turn, films with carrot cellulose had the highest plastic properties with high elongation capacity and the lowest Young modules; films with starch and other celluloses showed the opposite data. The highest thermal capacity was observed in films containing cellulose from cornstalks and beet waste. In turn, the highest temperatures of transition, crystallization, and melting were registered in films containing starch. Films with starch and cellulose served well as wrappers of Manchego cheese, conserving 92% of the weight of cheese after 21 days of storage at 4 °C. All films were biodegradable in compost after 10 days, and they were degradable by physicochemical factors after 40 days.