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Abstract:

The influence of wheat bran content in biodegradable composites based on cassava starch and containing glycerol and potassium sorbate were studied. Films were produced by casting and three different fractions of wheat bran fibre were used: 1.5 mg, 13.5 mg and 27.1 mg/g of matrix. It was observed that the addition of wheat bran, which contains 40 g of water insoluble fibre per 100 g of bran, shifted the glycerol-rich phase glass transition temperature toward higher temperatures, broadening and diminishing in intensity the peak associated with this relaxation. This effect suggests that the presence of fibre led to an enhancement in the glycerol dispersion. At room temperature, an increase in fibre content did not affect density of the matrix but caused the increase of the storage modulus and the decrease of loss tangent, moisture content and water vapor permeability. Besides, the addition of fibres led to the increase of the yellow index. The improvement in water vapor barrier properties jointly with the enhancement of mechanical properties when fibre was present, lead to the idea that the composite developed can be used to protect food and extend its shelf life. © 2008 Elsevier Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:Starch-vegetable fibre composites to protect food products
Autor:Famá, L.; Gerschenson, L.; Goyanes, S.
Filiación:Departamento de Física, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Buenos Aires 1428, Argentina
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Buenos Aires 1428, Argentina
Palabras clave:Composites; Physicochemical characterization; Starch-wheat bran; Building materials; Carbon fiber reinforced plastics; Food products; Glass transition; Glycerol; Grain (agricultural product); Magnesium printing plates; Mechanical properties; Phase transitions; Potassium; Starch; Vapors; Water content; Water vapor; Biodegradable composites; Cassava starches; Composites; Fibre contents; Glass transition temperatures; Higher temperatures; Loss tangents; Moisture contents; Physicochemical characterization; Potassium sorbate; Rich phases; Room temperatures; Shelf-life; Storage modulus; Water vapor barriers; Water vapor permeabilities; Wheat brans; Fibers; Manihot esculenta; Triticum aestivum
Año:2009
Volumen:75
Número:2
Página de inicio:230
Página de fin:235
DOI: http://dx.doi.org/10.1016/j.carbpol.2008.06.018
Título revista:Carbohydrate Polymers
Título revista abreviado:Carbohydr Polym
ISSN:01448617
CODEN:CAPOD
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01448617_v75_n2_p230_Fama

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Citas:

---------- APA ----------
Famá, L., Gerschenson, L. & Goyanes, S. (2009) . Starch-vegetable fibre composites to protect food products. Carbohydrate Polymers, 75(2), 230-235.
http://dx.doi.org/10.1016/j.carbpol.2008.06.018
---------- CHICAGO ----------
Famá, L., Gerschenson, L., Goyanes, S. "Starch-vegetable fibre composites to protect food products" . Carbohydrate Polymers 75, no. 2 (2009) : 230-235.
http://dx.doi.org/10.1016/j.carbpol.2008.06.018
---------- MLA ----------
Famá, L., Gerschenson, L., Goyanes, S. "Starch-vegetable fibre composites to protect food products" . Carbohydrate Polymers, vol. 75, no. 2, 2009, pp. 230-235.
http://dx.doi.org/10.1016/j.carbpol.2008.06.018
---------- VANCOUVER ----------
Famá, L., Gerschenson, L., Goyanes, S. Starch-vegetable fibre composites to protect food products. Carbohydr Polym. 2009;75(2):230-235.
http://dx.doi.org/10.1016/j.carbpol.2008.06.018