Garlic powder and wheat bran as fillers: Their effect on the physicochemical properties of edible biocomposites

Autores
Fama, Lucia Mercedes; Bittante, Ana Mônica B. Q.; Sobral, Paulo J. A.; Goyanes, Silvia Nair; Gerschenson, Lia Noemi
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Fama, Lucia Mercedes. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Física; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Bittante, Ana Mônica B. Q.. Universidade de Sao Paulo; Brasil
Fil: Sobral, Paulo J. A.. Universidade de Sao Paulo; Brasil
Fil: Goyanes, Silvia Nair. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Física; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Biocomposites
Fillers
Garlic Powder
Starch
Wheat Bran
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/59158
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/59158
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Garlic powder and wheat bran as fillers: Their effect on the physicochemical properties of edible biocompositesFama, Lucia MercedesBittante, Ana Mônica B. Q.Sobral, Paulo J. A.Goyanes, Silvia NairGerschenson, Lia NoemiBiocompositesFillersGarlic PowderStarchWheat Branhttps://purl.org/becyt/ford/2.5https://purl.org/becyt/ford/2Biocomposites 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.Fil: Fama, Lucia Mercedes. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Física; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Bittante, Ana Mônica B. Q.. Universidade de Sao Paulo; BrasilFil: Sobral, Paulo J. A.. Universidade de Sao Paulo; BrasilFil: Goyanes, Silvia Nair. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Física; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier Science2010-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/59158Fama, Lucia Mercedes; Bittante, Ana Mônica B. Q.; Sobral, Paulo J. A.; Goyanes, Silvia Nair; Gerschenson, Lia Noemi; Garlic powder and wheat bran as fillers: Their effect on the physicochemical properties of edible biocomposites; Elsevier Science; Materials Science and Engineering: C; 30; 6; 7-2010; 853-8590928-4931CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.msec.2010.03.022info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0928493110000822info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:59:53Zoai:ri.conicet.gov.ar:11336/59158instacron: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:34982025-09-03 09:59:53.335CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Garlic powder and wheat bran as fillers: Their effect on the physicochemical properties of edible biocomposites
title Garlic powder and wheat bran as fillers: Their effect on the physicochemical properties of edible biocomposites
spellingShingle Garlic powder and wheat bran as fillers: Their effect on the physicochemical properties of edible biocomposites
Fama, Lucia Mercedes
Biocomposites
Fillers
Garlic Powder
Starch
Wheat Bran
title_short Garlic powder and wheat bran as fillers: Their effect on the physicochemical properties of edible biocomposites
title_full Garlic powder and wheat bran as fillers: Their effect on the physicochemical properties of edible biocomposites
title_fullStr Garlic powder and wheat bran as fillers: Their effect on the physicochemical properties of edible biocomposites
title_full_unstemmed Garlic powder and wheat bran as fillers: Their effect on the physicochemical properties of edible biocomposites
title_sort Garlic powder and wheat bran as fillers: Their effect on the physicochemical properties of edible biocomposites
dc.creator.none.fl_str_mv Fama, Lucia Mercedes
Bittante, Ana Mônica B. Q.
Sobral, Paulo J. A.
Goyanes, Silvia Nair
Gerschenson, Lia Noemi
author Fama, Lucia Mercedes
author_facet Fama, Lucia Mercedes
Bittante, Ana Mônica B. Q.
Sobral, Paulo J. A.
Goyanes, Silvia Nair
Gerschenson, Lia Noemi
author_role author
author2 Bittante, Ana Mônica B. Q.
Sobral, Paulo J. A.
Goyanes, Silvia Nair
Gerschenson, Lia Noemi
author2_role author
author
author
author
dc.subject.none.fl_str_mv Biocomposites
Fillers
Garlic Powder
Starch
Wheat Bran
topic Biocomposites
Fillers
Garlic Powder
Starch
Wheat Bran
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.5
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
Fil: Fama, Lucia Mercedes. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Física; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Bittante, Ana Mônica B. Q.. Universidade de Sao Paulo; Brasil
Fil: Sobral, Paulo J. A.. Universidade de Sao Paulo; Brasil
Fil: Goyanes, Silvia Nair. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Física; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description 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.
publishDate 2010
dc.date.none.fl_str_mv 2010-07
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/11336/59158
Fama, Lucia Mercedes; Bittante, Ana Mônica B. Q.; Sobral, Paulo J. A.; Goyanes, Silvia Nair; Gerschenson, Lia Noemi; Garlic powder and wheat bran as fillers: Their effect on the physicochemical properties of edible biocomposites; Elsevier Science; Materials Science and Engineering: C; 30; 6; 7-2010; 853-859
0928-4931
CONICET Digital
CONICET
url http://hdl.handle.net/11336/59158
identifier_str_mv Fama, Lucia Mercedes; Bittante, Ana Mônica B. Q.; Sobral, Paulo J. A.; Goyanes, Silvia Nair; Gerschenson, Lia Noemi; Garlic powder and wheat bran as fillers: Their effect on the physicochemical properties of edible biocomposites; Elsevier Science; Materials Science and Engineering: C; 30; 6; 7-2010; 853-859
0928-4931
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.msec.2010.03.022
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0928493110000822
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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
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score 13.13397

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