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Analysis of institutional authors

Arrieta, Marina PAuthor

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January 12, 2025
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Effect of processing temperature profile during melt extrusion on thermoplastic starch production

Publicated to: Food Packaging And Shelf Life. 47 101411- - 2025-01-01 47(), DOI: 10.1016/j.fpsl.2024.101411

Authors:

Aldas, Miguel; Pavon, Cristina; de la Rosa-ramirez, Harrison; Lopez-Martinez, Juan; Arrieta, Marina P
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Affiliations

Escuela Politecn Nacl EPN, Fac Ingn Quim & Agroind, Dept Ciencia Alimentos & Biotecnol, Quito 170517, Ecuador - Author
Grp Invest Polimeros Caracterizac & Aplicac POLCA, Madrid 28006, Spain - Author
Univ Politecn Madrid, Dept Ingn Quim Ind & Medio Ambiente, ETSI Ind, Madrid 28006, Spain - Author
Univ Politecn Valencia UPV, Inst Univ Invest Tecnol Mat, Alcoy Alicante 03801, Spain - Author
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Abstract

This work aims to evaluate the influence of the processing temperature on thermoplastic starch (TPS) for scalable production at the industrial level. Thus, it analyses the impact of six different extruding temperature profiles to plasticize native starch with water as well as with glycerol to obtain thermoplastic starch (TPS) produced by melt-extrusion. The temperature profiles ranged from 70 to 150 degrees C. At temperature profiles below 100 degrees C, the extrusion conditions were insufficient to disrupt the starch granules completely. Therefore, the material did not plasticize correctly, and the starchy matrix plasticizes partially using a temperature profile of 100 degrees C. The water evaporation process affects the final material's microstructure. At temperature profiles above 100 degrees C (i.e., 110 and 130 degrees C), the extrusion conditions allowed the disruption of the starch granule as well as a good material plasticization to obtain TPS. Although TPS obtained with a temperature profile of 150 degrees C displayed the highest mechanical properties, the material shows signs of thermal degradation under these conditions. Therefore, TPS processed at a profile with a maximum temperature of 130 degrees C showed a higher plasticization effect, good thermal and mechanical properties, and good water uptake capability. With its potential for successful industrial production, TPS can be obtained by processing native starch with water and glycerol at low share rates of 20 rpm and using 130 degrees C as a maximum processing temperature, offering a range of benefits.
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Keywords

BlendsCelluloseCompositesCorn starchExtrusionFilmsFood packaginFood packagingMechanical-propertiesNanocompositePlasticizationPlasticized starchPolymerRetrogradationTemperature profileThermoplastic starchWater uptake capabilityWaxy maize starch

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal Food Packaging And Shelf Life due to its progression and the good impact it has achieved in recent years, according to the agency WoS (JCR), it has become a reference in its field. In the year of publication of the work, 2025, it was in position 6/181, thus managing to position itself as a Q1 (Primer Cuartil), in the category Food Science & Technology. Notably, the journal is positioned above the 90th percentile.

Independientemente del impacto esperado determinado por el canal de difusión, es importante destacar el impacto real observado de la propia aportación.

Según las diferentes agencias de indexación, el número de citas acumuladas por esta publicación hasta la fecha 2025-12-25:

  • Scopus: 5
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Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2025-12-25:

  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 24 (PlumX).

It is essential to present evidence supporting full alignment with institutional principles and guidelines on Open Science and the Conservation and Dissemination of Intellectual Heritage. A clear example of this is:

  • Assignment of a Handle/URN as an identifier within the deposit in the Institutional Repository: https://oa.upm.es/92100/

As a result of the publication of the work in the institutional repository, statistical usage data has been obtained that reflects its impact. In terms of dissemination, we can state that, as of

  • Views: 20
  • Downloads: 16
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Leadership analysis of institutional authors

This work has been carried out with international collaboration, specifically with researchers from: Ecuador.

There is a significant leadership presence as some of the institution’s authors appear as the first or last signer, detailed as follows: Last Author (ARRIETA DILLON, MARINA PATRICIA).

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Awards linked to the item

This research was funded by the Spanish Ministry of Science and Innovation (MCIN) through grants: PID2023-152869OB-C22 funded by MCIN/AEI/10.13039/501100011033 and the European Union Next-GenerationEU/PRTR as well as PID2021-123753NA-C32 funded by MCIN/AEI/10.13039/501100011033 and by ERDF A way of making Europe.
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