Influence of glycerol and chitosan on tapioca starch-based edible film properties
The individual and interactive effects of glycerol and chitosan on tapioca starch-based edible film properties were investigated using response surface methodology. Tests were run on the polymeric matrices to determine film forming solution apparent viscosity, mechanical and dynamic-mechanical prope...
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2008
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
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| LEADER | 12178caa a22010937a 4500 | ||
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| 001 | PAPER-5750 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203525.0 | ||
| 008 | 190411s2008 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-43049090073 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a JFOED | ||
| 100 | 1 | |a Chillo, S. | |
| 245 | 1 | 0 | |a Influence of glycerol and chitosan on tapioca starch-based edible film properties |
| 260 | |c 2008 | ||
| 270 | 1 | 0 | |m Del Nobile, M.A.; Ist. per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodo, University of Foggia, Via Napoli, 25, 71100 Foggia, Italy; email: delnobil@unina.it |
| 506 | |2 openaire |e Política editorial | ||
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| 520 | 3 | |a The individual and interactive effects of glycerol and chitosan on tapioca starch-based edible film properties were investigated using response surface methodology. Tests were run on the polymeric matrices to determine film forming solution apparent viscosity, mechanical and dynamic-mechanical properties, water vapour permeability (WVP) and color. All film forming solutions exhibited pseudoplastic behaviour. It was observed from the mechanical characteristics point of view, that the chitosan had a positive effect while the glycerol had a negative effect. The tan δ values were affected more by glycerol than the chitosan. With regards to WVP data, the chitosan addition had a negative effect, whereas the glycerol one had a positive influence. Moreover, both the chitosan and glycerol influenced the color indices. It can be concluded that the concentrations of chitosan and glycerol led to changes in tapioca starch edible film properties, potentially affecting film performances. © 2008 Elsevier Ltd. All rights reserved. |l eng | |
| 536 | |a Detalles de la financiación: Secretaría Nacional de Ciencia, Tecnología e Innovación | ||
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: Ministerio de Asuntos Exteriores y de Cooperación, MAEC | ||
| 536 | |a Detalles de la financiación: We acknowledge the financial support from Universidad de Buenos Aires, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, Agencia Nacional de Investigaciones Científicas y Tecnológicas de la República Argentina and Secretaría de Ciencia, Tecnología y Innovación Productiva and Ministerio de Asuntos Externos of Italy (SECyT-MAE). | ||
| 593 | |a Ist. per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodo, University of Foggia, Via Napoli, 25, 71100 Foggia, Italy | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Argentina | ||
| 593 | |a Consejo National de Investigaciones Cientificas y Tecnicas (CONICET) de la Republica Argentina, Argentina | ||
| 593 | |a Department of Production Science, Engineering, Mechanics, Economics in Agriculture and Livestock Sistems, University of Foggi, Via Napoli, 25, 71100 Foggia, Italy | ||
| 593 | |a Department of Food Science, University of Foggia, Via Napoli, 25, 71100 Foggia, Italy | ||
| 690 | 1 | 0 | |a CHITOSAN |
| 690 | 1 | 0 | |a EDIBLE FILMS |
| 690 | 1 | 0 | |a GLYCEROL |
| 690 | 1 | 0 | |a RESPONSE SURFACE METHODOLOGY |
| 690 | 1 | 0 | |a TAPIOCA STARCH |
| 690 | 1 | 0 | |a GLYCEROL |
| 690 | 1 | 0 | |a HYDRAULIC CONDUCTIVITY |
| 690 | 1 | 0 | |a STARCH |
| 690 | 1 | 0 | |a VISCOSITY |
| 690 | 1 | 0 | |a EDIBLE FILMS |
| 690 | 1 | 0 | |a RESPONSE SURFACE METHODOLOGY |
| 690 | 1 | 0 | |a TAPIOCA STARCH |
| 690 | 1 | 0 | |a WATER VAPOUR PERMEABILITY |
| 690 | 1 | 0 | |a CHITOSAN |
| 690 | 1 | 0 | |a MANIHOT ESCULENTA |
| 650 | 1 | 7 | |2 spines |a COLOR |
| 700 | 1 | |a Flores, S. | |
| 700 | 1 | |a Mastromatteo, M. | |
| 700 | 1 | |a Conte, A. | |
| 700 | 1 | |a Gerschenson, L. | |
| 700 | 1 | |a Del Nobile, M.A. | |
| 773 | 0 | |d 2008 |g v. 88 |h pp. 159-168 |k n. 2 |p J Food Eng |x 02608774 |w (AR-BaUEN)CENRE-5580 |t Journal of Food Engineering | |
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