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Abstract:

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.

Registro:

Documento: Artículo
Título:Mixture design for evaluation of potassium sorbate and xanthan gum effect on properties of tapioca starch films obtained by extrusion
Autor:Flores, S.K.; Costa, D.; Yamashita, F.; Gerschenson, L.N.; Grossmann, M.V.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Pabellon Industrias, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Departamento de Tecnologia de Alimentos e Medicamentos, Universidade Estadual de Londrina, CP 6001, 86051-970 Londrina, PR, Brazil
Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) de la, Argentina
Palabras clave: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
Año:2010
Volumen:30
Número:1
Página de inicio:196
Página de fin:202
DOI: http://dx.doi.org/10.1016/j.msec.2009.10.001
Título revista:Materials Science and Engineering C
Título revista abreviado:Mater. Sci. Eng. C
ISSN:09284931
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09284931_v30_n1_p196_Flores

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Citas:

---------- APA ----------
Flores, S.K., Costa, D., Yamashita, F., Gerschenson, L.N. & Grossmann, M.V. (2010) . Mixture design for evaluation of potassium sorbate and xanthan gum effect on properties of tapioca starch films obtained by extrusion. Materials Science and Engineering C, 30(1), 196-202.
http://dx.doi.org/10.1016/j.msec.2009.10.001
---------- CHICAGO ----------
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" . Materials Science and Engineering C 30, no. 1 (2010) : 196-202.
http://dx.doi.org/10.1016/j.msec.2009.10.001
---------- MLA ----------
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" . Materials Science and Engineering C, vol. 30, no. 1, 2010, pp. 196-202.
http://dx.doi.org/10.1016/j.msec.2009.10.001
---------- VANCOUVER ----------
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. Mater. Sci. Eng. C. 2010;30(1):196-202.
http://dx.doi.org/10.1016/j.msec.2009.10.001