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Abstract:

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.

Registro:

Documento: Artículo
Título:Optimization of physical properties of xanthan gum/tapioca starch edible matrices containing potassium sorbate and evaluation of its antimicrobial effectiveness
Autor:Arismendi, C.; Chillo, S.; Conte, A.; Del Nobile, M.A.; Flores, S.; Gerschenson, L.N.
Filiación:Industry Department, School of Exact and Natural Sciences (FCEN), University of Buenos Aires (UBA), Ciudad Universitaria, Intendente Güiraldes 2620, 1428 CABA, Argentina
Istituto per la Ricerca, Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualita, BIOAGROMED, Università degli Studi di Foggia, Via Napoli, 25, 71100 Foggia, Italy
Department of Food Science, University of Foggia, Via Napoli, 25, 71100 Foggia, Italy
Member of National Council of Scientific and Technological Research of Argentina (CONICET), Argentina
Palabras clave: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
Año:2013
Volumen:53
Número:1
Página de inicio:290
Página de fin:296
DOI: http://dx.doi.org/10.1016/j.lwt.2013.01.022
Título revista:LWT - Food Science and Technology
Título revista abreviado:LWT - Food Sci. Technol.
ISSN:00236438
CODEN:LBWTA
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v53_n1_p290_Arismendi

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Citas:

---------- APA ----------
Arismendi, C., Chillo, S., Conte, A., Del Nobile, M.A., Flores, S. & Gerschenson, L.N. (2013) . Optimization of physical properties of xanthan gum/tapioca starch edible matrices containing potassium sorbate and evaluation of its antimicrobial effectiveness. LWT - Food Science and Technology, 53(1), 290-296.
http://dx.doi.org/10.1016/j.lwt.2013.01.022
---------- CHICAGO ----------
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" . LWT - Food Science and Technology 53, no. 1 (2013) : 290-296.
http://dx.doi.org/10.1016/j.lwt.2013.01.022
---------- MLA ----------
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" . LWT - Food Science and Technology, vol. 53, no. 1, 2013, pp. 290-296.
http://dx.doi.org/10.1016/j.lwt.2013.01.022
---------- VANCOUVER ----------
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. LWT - Food Sci. Technol. 2013;53(1):290-296.
http://dx.doi.org/10.1016/j.lwt.2013.01.022