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...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Arismendi, C., Chillo, S., Conte, A., Del Nobile, M.A., Flores, S., Gerschenson, L.N.
Formato: JOUR
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: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 todo:paper_00236438_v53_n1_p290_Arismendi
record_format dspace
spelling todo:paper_00236438_v53_n1_p290_Arismendi2023-10-03T14:34:13Z Optimization of physical properties of xanthan gum/tapioca starch edible matrices containing potassium sorbate and evaluation of its antimicrobial effectiveness Arismendi, C. Chillo, S. Conte, A. Del Nobile, M.A. Flores, S. Gerschenson, L.N. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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
Arismendi, C.
Chillo, S.
Conte, A.
Del Nobile, M.A.
Flores, S.
Gerschenson, L.N.
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.
format JOUR
author Arismendi, C.
Chillo, S.
Conte, A.
Del Nobile, M.A.
Flores, S.
Gerschenson, L.N.
author_facet Arismendi, C.
Chillo, S.
Conte, A.
Del Nobile, M.A.
Flores, S.
Gerschenson, L.N.
author_sort Arismendi, C.
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
url http://hdl.handle.net/20.500.12110/paper_00236438_v53_n1_p290_Arismendi
work_keys_str_mv AT arismendic optimizationofphysicalpropertiesofxanthangumtapiocastarchediblematricescontainingpotassiumsorbateandevaluationofitsantimicrobialeffectiveness
AT chillos optimizationofphysicalpropertiesofxanthangumtapiocastarchediblematricescontainingpotassiumsorbateandevaluationofitsantimicrobialeffectiveness
AT contea optimizationofphysicalpropertiesofxanthangumtapiocastarchediblematricescontainingpotassiumsorbateandevaluationofitsantimicrobialeffectiveness
AT delnobilema optimizationofphysicalpropertiesofxanthangumtapiocastarchediblematricescontainingpotassiumsorbateandevaluationofitsantimicrobialeffectiveness
AT floress optimizationofphysicalpropertiesofxanthangumtapiocastarchediblematricescontainingpotassiumsorbateandevaluationofitsantimicrobialeffectiveness
AT gerschensonln optimizationofphysicalpropertiesofxanthangumtapiocastarchediblematricescontainingpotassiumsorbateandevaluationofitsantimicrobialeffectiveness
_version_ 1782026980860887040

Ejemplares similares