Development of naturally activated edible films with antioxidant properties prepared from red seaweed Porphyra columbina biopolymers

Autores
Cian, Raúl Esteban; Salgado, Pablo Rodrigo; Drago, Silvina Rosa; González, Rolando J.; Mauri, Adriana Noemi
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this work was to study the physicochemical and antioxidant properties of phycobiliproteins-phycocolloids-based films, obtained from mixtures of two aqueous fractions extracted from Porphyra columbina red seaweed, one enriched in phycocolloids (PcF) and the other in phycobiliproteins (PF). Films with different ratios of PF:PcF (0, 25, 50, 75, 100% [w/w]) and without plasticizer addition were prepared by casting. PcF films had excellent mechanical properties (tensile strength ∼50 MPa, elongation at break ∼3% and an elastic modulus ∼17.5 MPa). The addition of PF to formulations exerted a plasticizing effect on the PcF matrix, which was manifested in moisture content, water solubility and mechanical properties of the resulting films but not in its water vapour permeability. The antioxidant capacity (TEAC) of the PcF films was significantly increased by the addition of PF and a direct relationship between TEAC and the total phenolic compounds (r2 = 0.9998) and R-phycoerythrin (r2 = 0.9942) was observed. © 2013 Elsevier Ltd. All rights reserved.
Fil: Cian, Raúl Esteban. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Salgado, Pablo Rodrigo. 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: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: González, Rolando J.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Mauri, Adriana Noemi. 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
Materia
ANTIOXIDANT PROPERTIES
EDIBLE FILMS
PHYCOBILIPROTEINS
PHYCOCOLLOIDS
R-PHYCOERYTHRIN
RED SEAWEEDS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/87919
Acceder
id CONICETDig_17612d6e588cb400d4dc18a50570024d
oai_identifier_str oai:ri.conicet.gov.ar:11336/87919
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Development of naturally activated edible films with antioxidant properties prepared from red seaweed Porphyra columbina biopolymersCian, Raúl EstebanSalgado, Pablo RodrigoDrago, Silvina RosaGonzález, Rolando J.Mauri, Adriana NoemiANTIOXIDANT PROPERTIESEDIBLE FILMSPHYCOBILIPROTEINSPHYCOCOLLOIDSR-PHYCOERYTHRINRED SEAWEEDShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of this work was to study the physicochemical and antioxidant properties of phycobiliproteins-phycocolloids-based films, obtained from mixtures of two aqueous fractions extracted from Porphyra columbina red seaweed, one enriched in phycocolloids (PcF) and the other in phycobiliproteins (PF). Films with different ratios of PF:PcF (0, 25, 50, 75, 100% [w/w]) and without plasticizer addition were prepared by casting. PcF films had excellent mechanical properties (tensile strength ∼50 MPa, elongation at break ∼3% and an elastic modulus ∼17.5 MPa). The addition of PF to formulations exerted a plasticizing effect on the PcF matrix, which was manifested in moisture content, water solubility and mechanical properties of the resulting films but not in its water vapour permeability. The antioxidant capacity (TEAC) of the PcF films was significantly increased by the addition of PF and a direct relationship between TEAC and the total phenolic compounds (r2 = 0.9998) and R-phycoerythrin (r2 = 0.9942) was observed. © 2013 Elsevier Ltd. All rights reserved.Fil: Cian, Raúl Esteban. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Salgado, Pablo Rodrigo. 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; ArgentinaFil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: González, Rolando J.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Mauri, Adriana Noemi. 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; ArgentinaElsevier2013-09-14info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/87919Cian, Raúl Esteban; Salgado, Pablo Rodrigo; Drago, Silvina Rosa; González, Rolando J.; Mauri, Adriana Noemi; Development of naturally activated edible films with antioxidant properties prepared from red seaweed Porphyra columbina biopolymers; Elsevier; Food Chemistry; 146; 14-9-2013; 6-140308-8146CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814613012351info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2013.08.133info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:01:37Zoai:ri.conicet.gov.ar:11336/87919instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:01:38.135CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Development of naturally activated edible films with antioxidant properties prepared from red seaweed Porphyra columbina biopolymers
title Development of naturally activated edible films with antioxidant properties prepared from red seaweed Porphyra columbina biopolymers
spellingShingle Development of naturally activated edible films with antioxidant properties prepared from red seaweed Porphyra columbina biopolymers
Cian, Raúl Esteban
ANTIOXIDANT PROPERTIES
EDIBLE FILMS
PHYCOBILIPROTEINS
PHYCOCOLLOIDS
R-PHYCOERYTHRIN
RED SEAWEEDS
title_short Development of naturally activated edible films with antioxidant properties prepared from red seaweed Porphyra columbina biopolymers
title_full Development of naturally activated edible films with antioxidant properties prepared from red seaweed Porphyra columbina biopolymers
title_fullStr Development of naturally activated edible films with antioxidant properties prepared from red seaweed Porphyra columbina biopolymers
title_full_unstemmed Development of naturally activated edible films with antioxidant properties prepared from red seaweed Porphyra columbina biopolymers
title_sort Development of naturally activated edible films with antioxidant properties prepared from red seaweed Porphyra columbina biopolymers
dc.creator.none.fl_str_mv Cian, Raúl Esteban
Salgado, Pablo Rodrigo
Drago, Silvina Rosa
González, Rolando J.
Mauri, Adriana Noemi
author Cian, Raúl Esteban
author_facet Cian, Raúl Esteban
Salgado, Pablo Rodrigo
Drago, Silvina Rosa
González, Rolando J.
Mauri, Adriana Noemi
author_role author
author2 Salgado, Pablo Rodrigo
Drago, Silvina Rosa
González, Rolando J.
Mauri, Adriana Noemi
author2_role author
author
author
author
dc.subject.none.fl_str_mv ANTIOXIDANT PROPERTIES
EDIBLE FILMS
PHYCOBILIPROTEINS
PHYCOCOLLOIDS
R-PHYCOERYTHRIN
RED SEAWEEDS
topic ANTIOXIDANT PROPERTIES
EDIBLE FILMS
PHYCOBILIPROTEINS
PHYCOCOLLOIDS
R-PHYCOERYTHRIN
RED SEAWEEDS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The aim of this work was to study the physicochemical and antioxidant properties of phycobiliproteins-phycocolloids-based films, obtained from mixtures of two aqueous fractions extracted from Porphyra columbina red seaweed, one enriched in phycocolloids (PcF) and the other in phycobiliproteins (PF). Films with different ratios of PF:PcF (0, 25, 50, 75, 100% [w/w]) and without plasticizer addition were prepared by casting. PcF films had excellent mechanical properties (tensile strength ∼50 MPa, elongation at break ∼3% and an elastic modulus ∼17.5 MPa). The addition of PF to formulations exerted a plasticizing effect on the PcF matrix, which was manifested in moisture content, water solubility and mechanical properties of the resulting films but not in its water vapour permeability. The antioxidant capacity (TEAC) of the PcF films was significantly increased by the addition of PF and a direct relationship between TEAC and the total phenolic compounds (r2 = 0.9998) and R-phycoerythrin (r2 = 0.9942) was observed. © 2013 Elsevier Ltd. All rights reserved.
Fil: Cian, Raúl Esteban. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Salgado, Pablo Rodrigo. 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: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: González, Rolando J.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Mauri, Adriana Noemi. 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
description The aim of this work was to study the physicochemical and antioxidant properties of phycobiliproteins-phycocolloids-based films, obtained from mixtures of two aqueous fractions extracted from Porphyra columbina red seaweed, one enriched in phycocolloids (PcF) and the other in phycobiliproteins (PF). Films with different ratios of PF:PcF (0, 25, 50, 75, 100% [w/w]) and without plasticizer addition were prepared by casting. PcF films had excellent mechanical properties (tensile strength ∼50 MPa, elongation at break ∼3% and an elastic modulus ∼17.5 MPa). The addition of PF to formulations exerted a plasticizing effect on the PcF matrix, which was manifested in moisture content, water solubility and mechanical properties of the resulting films but not in its water vapour permeability. The antioxidant capacity (TEAC) of the PcF films was significantly increased by the addition of PF and a direct relationship between TEAC and the total phenolic compounds (r2 = 0.9998) and R-phycoerythrin (r2 = 0.9942) was observed. © 2013 Elsevier Ltd. All rights reserved.
publishDate 2013
dc.date.none.fl_str_mv 2013-09-14
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/87919
Cian, Raúl Esteban; Salgado, Pablo Rodrigo; Drago, Silvina Rosa; González, Rolando J.; Mauri, Adriana Noemi; Development of naturally activated edible films with antioxidant properties prepared from red seaweed Porphyra columbina biopolymers; Elsevier; Food Chemistry; 146; 14-9-2013; 6-14
0308-8146
CONICET Digital
CONICET
url http://hdl.handle.net/11336/87919
identifier_str_mv Cian, Raúl Esteban; Salgado, Pablo Rodrigo; Drago, Silvina Rosa; González, Rolando J.; Mauri, Adriana Noemi; Development of naturally activated edible films with antioxidant properties prepared from red seaweed Porphyra columbina biopolymers; Elsevier; Food Chemistry; 146; 14-9-2013; 6-14
0308-8146
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814613012351
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2013.08.133
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842979962252951552
score 13.004268

Publicaciones similares