Navegar

Colección

Datos Estadísticas

Artículo

Estamos trabajando para incorporar este artículo al repositorio
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

Biocomposites with two different fillers, garlic and wheat bran, were studied. They were based on cassava starch and contained glycerol as a plasticizer and potassium sorbate as an antimicrobial agent and were characterized by scanning electron microscopy (SEM), differential scanning calorimetry (DSC) and infrared spectroscopy (IR). The mechanical performance at room and lower temperatures was also studied. SEM micrographies of fractured surfaces of the wheat bran composite films showed some ruptured particles of fiber while fibrils of garlic on the order of nanometers were observed when garlic composite films were studied. Mechanical tests, at room temperature, showed that the addition of wheat bran led to an increment in the storage modulus (E′) and hardening and a decrease in Tan δ, while the garlic composite showed a diminishing in the E′ and hardening and did not produce significant changes in Tan δ values when compared with systems without fillers (matrix). In the range between -90 °C and 20 °C, all the materials studied presented two peaks in the Tan δ curve. In the case of the wheat bran composite, both relaxation peaks shifted slightly to higher temperatures, broadened and diminished their intensity when compared with those of the matrix; however garlic composite showed a similar behavior to the matrix. DSC thermograms of aqueous systems showed a slight shift of gelatinization temperature (Tgelatinization) to higher values when the fillers were present. Thermograms of films showed that both, garlic and wheat bran composites, had a lower melting point than the matrix. IR data indicated that interaction between starch and fillers determined an increase in the availability of hydroxyl groups to be involved in a dynamic exchange with water. © 2010 Elsevier B.V. All rights reserved.

Registro:

Documento: Artículo
Título:Garlic powder and wheat bran as fillers: Their effect on the physicochemical properties of edible biocomposites
Autor:Fama, L.; Bittante, A.M.B.Q.; Sobral, P.J.A.; Goyanes, S.; Gerschenson, L.N.
Filiación:Physics Department, School of Exact and Natural Sciences, University of Buenos Aires (UBA) and Conicet, (1428) Buenos Aires, Argentina
Food Engineering Department, FZEA, University of São Paulo, PO Box 23, 13635-900 Pirassununga (SP), Brazil
Industry Department, School of Exact and Natural Sciences, University of Buenos Aires (UBA) and Conicet, (1428) Buenos Aires, Argentina
Palabras clave:Biocomposites; Fillers; Garlic powder; Starch; Wheat bran; Anti-microbial agent; Aqueous system; Biocomposites; Cassava starch; Fractured surfaces; Garlic powder; Gelatinization temperature; Higher temperatures; Hydroxyl groups; IR data; matrix; Mechanical performance; Mechanical tests; Physicochemical property; Potassium sorbates; Relaxation peak; Room temperature; SEM; Storage moduli; Wheat bran; Differential scanning calorimetry; Fillers; Gelation; Glycerol; Hardening; Infrared spectroscopy; Plasticizers; Potassium; Scanning electron microscopy; Starch; Tanning; Temperature measuring instruments; Thermography (temperature measurement); Composite films
Año:2010
Volumen:30
Número:6
Página de inicio:853
Página de fin:859
DOI: http://dx.doi.org/10.1016/j.msec.2010.03.022
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_n6_p853_Fama

Referencias:

  • Arvanitoyannis, I., Biliaderis, C.G., (1999) Carbohyd. Polym., 38 (1), p. 47
  • Tharanathan, R.N., (2003) Trends Food Sci. Tech., 14, p. 71
  • Romero-Bastida, C.A., Bello-Pérez, L.A., García, M.A., Martino, M.N., Solorza-Feria, J., Zarintzky, N.E., (2005) Carbohyd. Polym., 60, p. 235
  • Sobral, P.J.A., Dos Santos, J.S., García, F.T., (2005) J. Food Eng., 70, p. 93
  • Bae, H.J., Cha, D.S., Whiteside, W.S., Park, H.J., (2008) Food Chem., 106 (1), p. 96
  • (2004) Food and Agriculture Organization, Proceedings of the Validation Forum on the Global Cassava Development Strategy, 6. , FAO International fund for agricultural development Rome, Italy
  • Buléon, A., Colonna, P., Planchot, V., Ball, S., (1998) Int. J. Biol. Macromol., 23 (2), p. 85
  • Tan, I., Wee, C.C., Sopade, P.A., Halley, P.J., (2004) Carbohyd. Polym., 58, p. 191
  • Hulleman, S.H.D., Janssen, F.H.P., Feil, H., (1998) Polymer, 39 (10), p. 2043
  • Habitante, A.M.B.Q., Sobral, P.J.A., Carvalho, R.A., Solorza-Feria, J., Bergo, P.V.A., (2008) J. Therm. Anal. Calorim., 93, p. 599
  • Miles, M.J., Morris, V.J., Orford, P.D., Ring, S.G., (1985) Carbohyd. Res., 135 (2), p. 271
  • Miles, M.J., Morris, V.J., Ring, S.G., (1985) Carbohyd. Res., 135 (2), p. 257
  • Vicentini, N.M., Dupuy, N., Leitzelman, M., Cereda, M.P., Sobral, P.J.A., (2005) Spectrosc. Lett., 38, p. 749
  • Talja, R.A., Helén, H., Roos, Y.H., Jouppila, K., (2007) Carbohyd. Polym., 67 (3), p. 288
  • Bajdik, J., Fehér, M., Pintye-Hódi, K., (2007) Appl. Surf. Sci., 253 (17), p. 7303
  • Ribeiro, C., Vicente, A.A., Teixeira, J.A., Miranda, C., (2007) Postharvest Biol. Tec., 44 (1), p. 63
  • Bergo, P.V.A., Carvalho, R.A., Sobral, P.J.A., Santos, R.M.C., Silva, F.B.R., Prison, J.M., Solorza-Feria, J., Habitante, A.M.Q.B., (2009) Packag. Technol. Sci., 21, p. 85
  • Cagri, A., Ustunol, Z., Ryser, E.T., (2001) J. Food Sci., 66 (6), p. 865
  • Sanjurjo, K., Flores, S., Gerschenson, L.N., Jagus, R., (2006) Food Res. Int., 39 (6), p. 749
  • Flores, S., Haedo, A.S., Campos, C., Gerschenson, L.N., (2007) Eur. Food Res. Technol., 225 (34), p. 375
  • Yang, H.-S., Kim, H.-J., Park, H.-J., Lee, B.-J., Hwang, T.-S., (2006) Compos. Struct., 72, p. 429
  • Alves, V., Costa, N., Hilliou, L., Larotonda, F., Goncalves, M., Sereno, A., Coelhoso, I., (2006) Desalination, 199 (1), p. 331
  • Lanzas, C., Fox, D.G., Pell, A.N., (2007) Anim. Feed Sci.Tech., 136 (34), p. 265
  • Sain, M., Panthapulakkal, S., (2005) Ind. Crop. Prod., 23 (1), p. 1
  • Le Tien, C., Letendre, M., Ispas-Szabo, P., Mateescu, M.A., Delmas-Petterson, G., Yu, H.-L., Lacroix, M., (2000) J. Agr. Food Chem., 48, p. 5566
  • Glenn, G.M., Orts, G., Nobes, A.R., (2001) Ind. Crop Prod., 14, p. 201
  • Svihus, B., Gullord, M., (2002) Anim. Feed Sci. Tech., 102 (14), p. 71
  • Bilgiçli, N., Ibanog, S., Herken, E.N., (2007) J. Food Eng., 78 (1), p. 86
  • (2007), http://www.foodcomp.dk.Accessed01/01/2008; Augusti, K.T., Mathew, P.T., (1974) Experientia, 30, p. 468
  • Corzo-Martínez, M., Corzo, N., Villamiel, M., (2007) Trends Food Sci. Tech., 18, p. 609
  • Famá, L., Gerschenson, L.N., Goyanes, S., (2009) Carbohyd. Polym., 75, p. 230
  • Spiridonov, V.P., Lopatkin, A.A., (1973) Tratamiento Matemático de Datos Físico-químicos, Editorial MIR, Moscú, Rusia
  • Wongsasulak, S., Yoovidhya, T., Bhumiratana, S., Hongsprabhas, P., McClements, D.J., Weiss, J., (2006) Food Res. Int., 39, p. 277
  • Xu, Y., Kim, K.M., Hanna, M.A., Nag, D., (2005) Ind. Crop Prod., 21, p. 185
  • Dumoulin, Y., Alex, S., Szabo, P., Cartilier, L., Mateescu, M.A., (1998) Carbohyd. Polym., 37, p. 361
  • Sato, E., Kono, M., Hamano, H., Niwang, Y., Plant food hum (2006) Nutr. (Springer), 61, p. 157
  • Ignateva, L.A., Efimenko, L.V., Slivko, S.A., Brivina, L.P., Piguzova, L.I., (1974) J. Appl. Spectrosc., 20 (2), p. 177
  • Ogale, A.A., Cunningham, P., Dawson, P.L., Acton, J.C., (2000) J. Food Sci., 65 (4), p. 672
  • Wilhelm, H.M., Sierakowski, M.R., Souza, G.P., Wypych, F., (2003) Carbohyd. Polym., 52, p. 101
  • Mathew, A.P., Dufresne, A., (2002) Biomacromol., 3 (5), p. 1101
  • Nielsen, L.E., Landel, R.F., (1994) Mechanical Properties of Polymers and Composites, p. 131
  • Goyanes, S.N., Marconi, J.D., Konig, P.G., Martin, M.D., Mondragón, I., (2000) J. Alloy Compd., 310, p. 374
  • Goyanes, S.N., Konig, P.G., Marconi, J.D., (2003) J. Appl. Polym. Sci., 88, p. 883
  • Wollerdorfer, M., Bader, H., (1998) Ind. Crop Prod., 8 (2), p. 105
  • Van De Velde, K., Kiekens, P., (2002) Polym. Test., 21 (4), p. 433
  • Chartoff, R.P., (1981) Thermal Characterization of Polymeric Materials, p. 526

Citas:

---------- APA ----------
Fama, L., Bittante, A.M.B.Q., Sobral, P.J.A., Goyanes, S. & Gerschenson, L.N. (2010) . Garlic powder and wheat bran as fillers: Their effect on the physicochemical properties of edible biocomposites. Materials Science and Engineering C, 30(6), 853-859.
http://dx.doi.org/10.1016/j.msec.2010.03.022
---------- CHICAGO ----------
Fama, L., Bittante, A.M.B.Q., Sobral, P.J.A., Goyanes, S., Gerschenson, L.N. "Garlic powder and wheat bran as fillers: Their effect on the physicochemical properties of edible biocomposites" . Materials Science and Engineering C 30, no. 6 (2010) : 853-859.
http://dx.doi.org/10.1016/j.msec.2010.03.022
---------- MLA ----------
Fama, L., Bittante, A.M.B.Q., Sobral, P.J.A., Goyanes, S., Gerschenson, L.N. "Garlic powder and wheat bran as fillers: Their effect on the physicochemical properties of edible biocomposites" . Materials Science and Engineering C, vol. 30, no. 6, 2010, pp. 853-859.
http://dx.doi.org/10.1016/j.msec.2010.03.022
---------- VANCOUVER ----------
Fama, L., Bittante, A.M.B.Q., Sobral, P.J.A., Goyanes, S., Gerschenson, L.N. Garlic powder and wheat bran as fillers: Their effect on the physicochemical properties of edible biocomposites. Mater. Sci. Eng. C. 2010;30(6):853-859.
http://dx.doi.org/10.1016/j.msec.2010.03.022