id paper:paper_09284931_v30_n1_p196_Flores
record_format dspace
spelling paper:paper_09284931_v30_n1_p196_Flores2023-06-08T15:52:17Z Mixture design for evaluation of potassium sorbate and xanthan gum effect on properties of tapioca starch films obtained by extrusion Flores, Silvia Karina Gerschenson, Lía Noemí Antimicrobial performance Biopolymers Extrusion Films Mixture experimental design Physical properties Active packaging Anti-microbial agent Antimicrobial performance Edible films Experimental design Extruded films Extrusion process Extrusion technology Mixture design Moisture contents Potassium sorbates Potential applications Reinforcing effects Strain at break Tapioca starch Ultimate tensile strength Water vapor permeability Xanthan Gum Xanthan gum effect Biomolecules Biopolymers Design Extrusion Food preservation Food technology Glycerol High energy forming Mixtures Physical properties Potassium Starch Statistics Water content Water vapor Tensile strength A mixture experimental design was used to study the physical and microbiological properties of tapioca starch-glycerol based edible films added with xanthan gum (XG) and potassium sorbate (PS) and obtained by extrusion technology. The results showed that PS presence decreased the ultimate tensile strength and elastic modulus and increased strain at break. XG produced a reinforcing effect on the films and also enhanced solubility in water and decreased moisture content. The analysis revealed significant interactions between components in the mixture. The water vapor permeability values ranged from 3.72 × 10- 10 to 6.4 × 10- 10 g/m s Pa. The PS concentration was not affected by the extrusion process and the preservative was available to act as an antimicrobial agent. Extruded films made from biopolymers showed a potential application in food technology as an active packaging. © 2009 Elsevier B.V. All rights reserved. Fil:Flores, S.K. 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. 2010 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09284931_v30_n1_p196_Flores http://hdl.handle.net/20.500.12110/paper_09284931_v30_n1_p196_Flores
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Antimicrobial performance
Biopolymers
Extrusion
Films
Mixture experimental design
Physical properties
Active packaging
Anti-microbial agent
Antimicrobial performance
Edible films
Experimental design
Extruded films
Extrusion process
Extrusion technology
Mixture design
Moisture contents
Potassium sorbates
Potential applications
Reinforcing effects
Strain at break
Tapioca starch
Ultimate tensile strength
Water vapor permeability
Xanthan Gum
Xanthan gum effect
Biomolecules
Biopolymers
Design
Extrusion
Food preservation
Food technology
Glycerol
High energy forming
Mixtures
Physical properties
Potassium
Starch
Statistics
Water content
Water vapor
Tensile strength
spellingShingle Antimicrobial performance
Biopolymers
Extrusion
Films
Mixture experimental design
Physical properties
Active packaging
Anti-microbial agent
Antimicrobial performance
Edible films
Experimental design
Extruded films
Extrusion process
Extrusion technology
Mixture design
Moisture contents
Potassium sorbates
Potential applications
Reinforcing effects
Strain at break
Tapioca starch
Ultimate tensile strength
Water vapor permeability
Xanthan Gum
Xanthan gum effect
Biomolecules
Biopolymers
Design
Extrusion
Food preservation
Food technology
Glycerol
High energy forming
Mixtures
Physical properties
Potassium
Starch
Statistics
Water content
Water vapor
Tensile strength
Flores, Silvia Karina
Gerschenson, Lía Noemí
Mixture design for evaluation of potassium sorbate and xanthan gum effect on properties of tapioca starch films obtained by extrusion
topic_facet Antimicrobial performance
Biopolymers
Extrusion
Films
Mixture experimental design
Physical properties
Active packaging
Anti-microbial agent
Antimicrobial performance
Edible films
Experimental design
Extruded films
Extrusion process
Extrusion technology
Mixture design
Moisture contents
Potassium sorbates
Potential applications
Reinforcing effects
Strain at break
Tapioca starch
Ultimate tensile strength
Water vapor permeability
Xanthan Gum
Xanthan gum effect
Biomolecules
Biopolymers
Design
Extrusion
Food preservation
Food technology
Glycerol
High energy forming
Mixtures
Physical properties
Potassium
Starch
Statistics
Water content
Water vapor
Tensile strength
description A mixture experimental design was used to study the physical and microbiological properties of tapioca starch-glycerol based edible films added with xanthan gum (XG) and potassium sorbate (PS) and obtained by extrusion technology. The results showed that PS presence decreased the ultimate tensile strength and elastic modulus and increased strain at break. XG produced a reinforcing effect on the films and also enhanced solubility in water and decreased moisture content. The analysis revealed significant interactions between components in the mixture. The water vapor permeability values ranged from 3.72 × 10- 10 to 6.4 × 10- 10 g/m s Pa. The PS concentration was not affected by the extrusion process and the preservative was available to act as an antimicrobial agent. Extruded films made from biopolymers showed a potential application in food technology as an active packaging. © 2009 Elsevier B.V. All rights reserved.
author Flores, Silvia Karina
Gerschenson, Lía Noemí
author_facet Flores, Silvia Karina
Gerschenson, Lía Noemí
author_sort Flores, Silvia Karina
title Mixture design for evaluation of potassium sorbate and xanthan gum effect on properties of tapioca starch films obtained by extrusion
title_short Mixture design for evaluation of potassium sorbate and xanthan gum effect on properties of tapioca starch films obtained by extrusion
title_full Mixture design for evaluation of potassium sorbate and xanthan gum effect on properties of tapioca starch films obtained by extrusion
title_fullStr Mixture design for evaluation of potassium sorbate and xanthan gum effect on properties of tapioca starch films obtained by extrusion
title_full_unstemmed Mixture design for evaluation of potassium sorbate and xanthan gum effect on properties of tapioca starch films obtained by extrusion
title_sort mixture design for evaluation of potassium sorbate and xanthan gum effect on properties of tapioca starch films obtained by extrusion
publishDate 2010
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09284931_v30_n1_p196_Flores
http://hdl.handle.net/20.500.12110/paper_09284931_v30_n1_p196_Flores
work_keys_str_mv AT floressilviakarina mixturedesignforevaluationofpotassiumsorbateandxanthangumeffectonpropertiesoftapiocastarchfilmsobtainedbyextrusion
AT gerschensonlianoemi mixturedesignforevaluationofpotassiumsorbateandxanthangumeffectonpropertiesoftapiocastarchfilmsobtainedbyextrusion
_version_ 1768544458357342208