Characterization of Biodegradable Films Based on Salvia hispanica L. Protein and Mucilage
| Autor: | José Luis Santiago-García, Mabel Cristina Tomás, Maira Rubí Segura-Campos, Jorge Carlos Ruiz-Ruiz, David Betancur-Ancona, Marianela Ivana Capitani, Angel Jesus Matus-Basto, Susana Maria Nolasco |
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| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
0106 biological sciences
Otras Ingenierías y Tecnologías Salvia hispanica BIODEGRADABLE FILMS media_common.quotation_subject ANTIBACTERIAL ACTIVITY INGENIERÍAS Y TECNOLOGÍAS 01 natural sciences Industrial and Manufacturing Engineering Alimentos y Bebidas 0404 agricultural biotechnology food 010608 biotechnology Organic chemistry Safety Risk Reliability and Quality media_common Process Chemistry and Technology 04 agricultural and veterinary sciences Art 040401 food science food.food Mucilage PHYSICAL CHARACTERIZATION Humanities MECHANICAL PROPERTIES Food Science |
| DOI: | 10.1007/s11947-016-1717-y |
| Popis: | Biodegradable films of chia by-products (mucilage and protein-rich fraction (PF)) incorporated with clove essential oil (CEO) were obtained and characterized. The effects of polymer concentration (PC; 1.0–3.0 %, w/v) and CEO concentration (0.1–1.0 %, v/v) were evaluated as well as the pH (7–10), using a 23 factorial design with four central points. The films exhibited moisture values between 11.6 and 52.1 % (d.b.), which decreased (p < 0.05) with increasing PC and CEO. The thickness of the films increased (p < 0.05) with increasing PC. PC and pH influenced (p < 0.05) the lightness (L) and variation in color between red and green (a). The orientation of the color to yellow-blue hues (b) decreased significantly (p < 0.05) with increasing PC. Transparency was significantly lower and higher (p < 0.05) than PC and CEO, respectively. The film surface morphology was evaluated using atomic force miscrocope images, and thermogravimetric analysis (TGA) was performed to study the thermal stability of the films. The displacement and tensile strength were significantly lower (p < 0.05) at higher concentrations of CEO, this variable being the only one with a significant effect. The chemical composition of the films was confirmed utilizing Fourier transform infrared (FTIR) spectroscopy. The proportion of CEO added to the films had a significant influence on antimicrobial activity, inhibiting the growth of both Escherichia coli and Staphylococcus aureus. Fil: Capitani, Marianela Ivana. Universidad Nacional del Centro de la Provincia de Buenos Aires; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Matus Basto, A.. Universidad Autonoma de Yucatan; México Fil: Ruiz Ruiz, J. C.. Instituto Tecnologico de Merida; México Fil: Santiago García, J. L.. Centro de Investigación Científica de Yucatán; México Fil: Betancur Ancona, D. A.. Universidad Autonoma de Yucatan; México Fil: Nolasco, Susana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires; Argentina Fil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Segura Campos, M. R.. Universidad Autonoma de Yucatan; México |
| Databáze: | OpenAIRE |
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