From 13 106 to 4.three 106 Dalton , as well as the presence of minerals inside the form of salts .Polymers 2021, 13, x FOR PEER REVIEWPolymers 2021, 13,9 of9 ofFigure three. TGA-DTA curve for potato starch,nopal mucilage, andand edibleIEM-1460 References formulations (a). In which: TG, thermogravimetric Figure three. TGA-DTA curve for potato starch, nopal mucilage, edible film movie formulations (a). Wherever: TG, thermogravimetric examination curve; DTA, differential thermal analysis(b ). analysis curve; DTA, differential thermal evaluation curve curve(c ).Starch Mucilage F1.50 F1.60 F1.70 F2.50 F2.60 F2.70 F3.50 F3.60 F3.70 F4.50 F4.60 F4.Though the water reduction stability of edible films is extremely reduced, this is certainly due to the higher starch information within the formulations, as reported by Vel quez et al.  and L ez-Garc et al. First Stage 2nd Stage Third Stage Max. Residue . Nonetheless,Bodyweight F4 presents a somewhat larger stability resulting from the higher content material of mucilage Excess weight Weight Excess weight T ( C) T ( C) T ( C) Loss Reduction and glycerol. Reduction Reduction The weight42.9 on the mucilage has41.8 stages, the first comprising from twenty to 240.four reduction 3 twelve.0 103.six 299.two 526.8 3.two 96.8 11.two 240.4 307.7 twelve.8 427.three 49.3 attributed to25.3 molecular fat elements, which include 50.seven very low water, as a result of an endothermic procedure 41.three about 80 (gelatinization) observed in the curve DTA. A 85.two second stage sixteen.one 91.4 226.9 27.9 313.five 14.8 eight.six 92.4 206.1 34.four 312.1 27.2 72.8 occurs involving 29.eight to 307.seven , together with the exothermic JNJ-42253432 Autophagy process close to 300 (Figure 3a), 240.four eleven.1 215.four 77.three and 80.eight a third that40.0 commences at 427.3 , with 26.two a tendency 313.9 to carry on 22.seven decreasing above 600 18.two 90.eight 31.4 218.two 316.two 13.9 86.1 (Table 6). This truth is possibly on account of the 36.five decomposition of the mucilage polymeric matrix 15.2 102.8 41.6 229.6 24.six 321.1 18.seven 81.3 staying resistant, due to its substantial molecular weight that oscillates concerning ranging from 13 14.7 103.6 43.0 212.8 26.4 314.1 15.9 84.one 106 to four.3 106 Dalton , and also the presence of minerals within the type of salts .13.eight eight.2 5.6 14.1 eleven.eight 9.three 92.9 36.5 236.8 28.8 319.5 20.9 79.one 85.two 22.2 213.2 37.five 310.9 31.two 68.8 Table 6. Weight reduction and decomposition temperature, determined by TGA–DTA. 53.six 81.9 18.one 219.five 29.9 317.6 46.four 116.9 108.3 104.Table 6. Fat loss and decomposition temperature, determined by TGA–DTA.31.2 314.3 twenty.six 79.4 Max. 1st Stage 216.9 Second34.one Stage Third Stage Residue 36.5 216.one 22.4 316.four 29.3 70.7 Weight Weight Fat 25.1 Weight 41.9 T 227.four 318.0 23.8 76.two T T Reduction Reduction Reduction Loss Where: F, formulation; T, temperature. Starch twelve.0 103.six 42.9 299.two 41.8 526.eight 3.two 96.8 C that is certainly attributed to your loss with the potato starch presented25.3 a zone of 307.7 103.6 12.8 20 to Mucilage eleven.2 240.four 427.3 50.seven 49.3 water 70 F1.50 representing 12.0 of excess weight, via an endothermic course of action around14.8 C (gela16.one 91.four 41.3 226.9 27.9 313.5 85.two tinization), which can be characteristic for these206.1 resources [19,21]. A different range from 103.6 F1.60 8.six 92.4 29.eight 34.4 312.1 27.2 72.8 to 299.2 C 11.one zone, the decomposition of carbohydrates and 313.9 within this peptides reduced molecular F1.70 80.8 forty.0 215.four 26.two 22.7 77.three fat is thought of, which represents 42.9 of weight. The third stage from 299.2 to F2.50 18.2 90.eight 31.four 218.2 36.5 316.2 13.9 86.one 526.8 C (41.8 ) that corresponds to your material degradation zone, that is, the decomposiF2.60 15.two 102.8 41.six 229.six 24.six 321.one 18.7 81.3 tion in the polymeric matrix of starch and high m.