Mixture design for evaluation of potassium sorbate and xanthan gum effect on properties of tapioca starch films obtained by extrusion
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 st...
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todo:paper_09284931_v30_n1_p196_Flores2023-10-03T15:47:26Z Mixture design for evaluation of potassium sorbate and xanthan gum effect on properties of tapioca starch films obtained by extrusion Flores, S.K. Costa, D. Yamashita, F. Gerschenson, L.N. Grossmann, M.V. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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, S.K. Costa, D. Yamashita, F. Gerschenson, L.N. Grossmann, M.V. 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. |
| format |
JOUR |
| author |
Flores, S.K. Costa, D. Yamashita, F. Gerschenson, L.N. Grossmann, M.V. |
| author_facet |
Flores, S.K. Costa, D. Yamashita, F. Gerschenson, L.N. Grossmann, M.V. |
| author_sort |
Flores, S.K. |
| 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 |
| url |
http://hdl.handle.net/20.500.12110/paper_09284931_v30_n1_p196_Flores |
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