Optimization of physical properties of xanthan gum/tapioca starch edible matrices containing potassium sorbate and evaluation of its antimicrobial effectiveness

Response surface methodology was applied to study the effect of different levels of tapioca starch (TS) and xanthan gum (XG) on physical properties of edible films supporting potassium sorbate (KS) with the goal of contributing to the development of edible matrices with controlled release of the ant...

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Autores principales:	Flores, Silvia Karina, Gerschenson, Lía Noemí
Publicado:	2013
Materias:	Edible antimicrobial matrices Physical properties Response surface methodology Tapioca starch Xanthan gum Color attributes Controlled release External contamination Solubility in waters Strain at break Water vapor permeability Food preservation Mechanical properties Microorganisms Optimization Potassium sorbate Starch Surface properties Manihot esculenta Zygosaccharomyces Zygosaccharomyces bailii
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v53_n1_p290_Arismendi http://hdl.handle.net/20.500.12110/paper_00236438_v53_n1_p290_Arismendi
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_00236438_v53_n1_p290_Arismendi
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spelling	paper:paper_00236438_v53_n1_p290_Arismendi2025-07-30T17:33:29Z Optimization of physical properties of xanthan gum/tapioca starch edible matrices containing potassium sorbate and evaluation of its antimicrobial effectiveness Flores, Silvia Karina Gerschenson, Lía Noemí Edible antimicrobial matrices Physical properties Response surface methodology Tapioca starch Xanthan gum Color attributes Controlled release External contamination Response surface methodology Solubility in waters Strain at break Tapioca starch Water vapor permeability Food preservation Mechanical properties Microorganisms Optimization Physical properties Potassium sorbate Starch Surface properties Xanthan gum Manihot esculenta Zygosaccharomyces Zygosaccharomyces bailii Response surface methodology was applied to study the effect of different levels of tapioca starch (TS) and xanthan gum (XG) on physical properties of edible films supporting potassium sorbate (KS) with the goal of contributing to the development of edible matrices with controlled release of the antimicrobial. Mechanical properties, water vapor permeability (WVP), solubility in water (SW) and color attributes were evaluated on TS-XG based films. XG addition produced an increase of Young modulus (YM), stress at break (σ b ) and SW. It also raised the yellow index (YI) values and decreased the strain at break (ε b ). Edible film formulation was optimized with the goal of maximizing YM and ε b and minimizing SW and YI. The film with the selected formulation resulted an effective antimicrobial barrier against Zygosaccharomyces bailii external contamination and its sorptional behavior was highly influenced by XG presence. It can be concluded that developed matrices could act as an effective active film with potential applications for food preservation. © 2013 Elsevier Ltd. Fil:Flores, S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Gerschenson, L.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2013 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v53_n1_p290_Arismendi http://hdl.handle.net/20.500.12110/paper_00236438_v53_n1_p290_Arismendi
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Edible antimicrobial matrices Physical properties Response surface methodology Tapioca starch Xanthan gum Color attributes Controlled release External contamination Response surface methodology Solubility in waters Strain at break Tapioca starch Water vapor permeability Food preservation Mechanical properties Microorganisms Optimization Physical properties Potassium sorbate Starch Surface properties Xanthan gum Manihot esculenta Zygosaccharomyces Zygosaccharomyces bailii
spellingShingle	Edible antimicrobial matrices Physical properties Response surface methodology Tapioca starch Xanthan gum Color attributes Controlled release External contamination Response surface methodology Solubility in waters Strain at break Tapioca starch Water vapor permeability Food preservation Mechanical properties Microorganisms Optimization Physical properties Potassium sorbate Starch Surface properties Xanthan gum Manihot esculenta Zygosaccharomyces Zygosaccharomyces bailii Flores, Silvia Karina Gerschenson, Lía Noemí Optimization of physical properties of xanthan gum/tapioca starch edible matrices containing potassium sorbate and evaluation of its antimicrobial effectiveness
topic_facet	Edible antimicrobial matrices Physical properties Response surface methodology Tapioca starch Xanthan gum Color attributes Controlled release External contamination Response surface methodology Solubility in waters Strain at break Tapioca starch Water vapor permeability Food preservation Mechanical properties Microorganisms Optimization Physical properties Potassium sorbate Starch Surface properties Xanthan gum Manihot esculenta Zygosaccharomyces Zygosaccharomyces bailii
description	Response surface methodology was applied to study the effect of different levels of tapioca starch (TS) and xanthan gum (XG) on physical properties of edible films supporting potassium sorbate (KS) with the goal of contributing to the development of edible matrices with controlled release of the antimicrobial. Mechanical properties, water vapor permeability (WVP), solubility in water (SW) and color attributes were evaluated on TS-XG based films. XG addition produced an increase of Young modulus (YM), stress at break (σ b ) and SW. It also raised the yellow index (YI) values and decreased the strain at break (ε b ). Edible film formulation was optimized with the goal of maximizing YM and ε b and minimizing SW and YI. The film with the selected formulation resulted an effective antimicrobial barrier against Zygosaccharomyces bailii external contamination and its sorptional behavior was highly influenced by XG presence. It can be concluded that developed matrices could act as an effective active film with potential applications for food preservation. © 2013 Elsevier Ltd.
author	Flores, Silvia Karina Gerschenson, Lía Noemí
author_facet	Flores, Silvia Karina Gerschenson, Lía Noemí
author_sort	Flores, Silvia Karina
title	Optimization of physical properties of xanthan gum/tapioca starch edible matrices containing potassium sorbate and evaluation of its antimicrobial effectiveness
title_short	Optimization of physical properties of xanthan gum/tapioca starch edible matrices containing potassium sorbate and evaluation of its antimicrobial effectiveness
title_full	Optimization of physical properties of xanthan gum/tapioca starch edible matrices containing potassium sorbate and evaluation of its antimicrobial effectiveness
title_fullStr	Optimization of physical properties of xanthan gum/tapioca starch edible matrices containing potassium sorbate and evaluation of its antimicrobial effectiveness
title_full_unstemmed	Optimization of physical properties of xanthan gum/tapioca starch edible matrices containing potassium sorbate and evaluation of its antimicrobial effectiveness
title_sort	optimization of physical properties of xanthan gum/tapioca starch edible matrices containing potassium sorbate and evaluation of its antimicrobial effectiveness
publishDate	2013
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v53_n1_p290_Arismendi http://hdl.handle.net/20.500.12110/paper_00236438_v53_n1_p290_Arismendi
work_keys_str_mv	AT floressilviakarina optimizationofphysicalpropertiesofxanthangumtapiocastarchediblematricescontainingpotassiumsorbateandevaluationofitsantimicrobialeffectiveness AT gerschensonlianoemi optimizationofphysicalpropertiesofxanthangumtapiocastarchediblematricescontainingpotassiumsorbateandevaluationofitsantimicrobialeffectiveness
_version_	1840327197523443712

Optimization of physical properties of xanthan gum/tapioca starch edible matrices containing potassium sorbate and evaluation of its antimicrobial effectiveness

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