Effects of murta (Ugni molinae Turcz) extract on gas and water vapor permeability of carboxymethylcellulose-based edible films

Autores
Bifani, Valerio; Ramírez, Cristian; Ihl, Mónica; Rubilar, Mónica; Garcia, Maria Alejandra; Zaritzky, Noemi Elisabet
Año de publicación
2007
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of murta (Ugni molinae Turcz) leaves extract on water vapor permeability (WVP) and gas permeability (GP) of carboxymethylcellulose (CMC)-based films was studied. Two ecotypes of murta leaves “Soloyo Grande” (SG) and “Soloyo Chico” (SC), were analyzed for their composition (HPLC-MS) and SC extract revealed a higher concentration of flavonols than the SG extract. The film forming solution was prepared with 2 g of CMC, 0.4 ml of glycerol and 0.5 ml of sunflower oil in 100 ml of water (Control), 50 ml of water and 50 ml of each exctract (SC50 or SG50) and 100 ml of each extract (SC 100 or SG 100). The addition of murta leaves extract modified the WVP and GP of the films. The WVP decreased significantly (P⩽0.05) with the incorporation of SG extract in the film but not with the SC extract (P>0.05). The CO2 and O2 permeability of the films were influenced by the kind and concentration of murta leaves extract used. The CO2 permeability, with SG extract was higher than without extract (P⩽0.05) and with SC extract was not modified. The O2 permeability with murta leaves extract were lower than without extract. Therefore, it is possible to consider that films with SC acts only as barrier to the oxygen, but with SG the water vapor and gas barrier properties were modified, being more permeable to the CO2 and acting as barrier to O2 and water vapor.
Fil: Bifani, Valerio. Universidad de La Frontera; Chile
Fil: Ramírez, Cristian. Universidad de La Frontera; Chile
Fil: Ihl, Mónica. Universidad de La Frontera; Chile
Fil: Rubilar, Mónica. Universidad de La Frontera; Chile
Fil: Garcia, Maria Alejandra. 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: Zaritzky, Noemi Elisabet. 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
Carboxymethylcellulose
Murta leaves extracts
Edible films
Water vapor permeability
Gas permeability
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:11336/111564

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oai_identifier_str oai:ri.conicet.gov.ar:11336/111564
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effects of murta (Ugni molinae Turcz) extract on gas and water vapor permeability of carboxymethylcellulose-based edible filmsBifani, ValerioRamírez, CristianIhl, MónicaRubilar, MónicaGarcia, Maria AlejandraZaritzky, Noemi ElisabetCarboxymethylcelluloseMurta leaves extractsEdible filmsWater vapor permeabilityGas permeabilityhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of murta (Ugni molinae Turcz) leaves extract on water vapor permeability (WVP) and gas permeability (GP) of carboxymethylcellulose (CMC)-based films was studied. Two ecotypes of murta leaves “Soloyo Grande” (SG) and “Soloyo Chico” (SC), were analyzed for their composition (HPLC-MS) and SC extract revealed a higher concentration of flavonols than the SG extract. The film forming solution was prepared with 2 g of CMC, 0.4 ml of glycerol and 0.5 ml of sunflower oil in 100 ml of water (Control), 50 ml of water and 50 ml of each exctract (SC50 or SG50) and 100 ml of each extract (SC 100 or SG 100). The addition of murta leaves extract modified the WVP and GP of the films. The WVP decreased significantly (P⩽0.05) with the incorporation of SG extract in the film but not with the SC extract (P>0.05). The CO2 and O2 permeability of the films were influenced by the kind and concentration of murta leaves extract used. The CO2 permeability, with SG extract was higher than without extract (P⩽0.05) and with SC extract was not modified. The O2 permeability with murta leaves extract were lower than without extract. Therefore, it is possible to consider that films with SC acts only as barrier to the oxygen, but with SG the water vapor and gas barrier properties were modified, being more permeable to the CO2 and acting as barrier to O2 and water vapor.Fil: Bifani, Valerio. Universidad de La Frontera; ChileFil: Ramírez, Cristian. Universidad de La Frontera; ChileFil: Ihl, Mónica. Universidad de La Frontera; ChileFil: Rubilar, Mónica. Universidad de La Frontera; ChileFil: Garcia, Maria Alejandra. 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: Zaritzky, Noemi Elisabet. 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; ArgentinaElsevier Science2007-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/111564Bifani, Valerio; Ramírez, Cristian; Ihl, Mónica; Rubilar, Mónica; Garcia, Maria Alejandra; et al.; Effects of murta (Ugni molinae Turcz) extract on gas and water vapor permeability of carboxymethylcellulose-based edible films; Elsevier Science; LWT - Food Science and Technology; 40; 8; 10-2007; 1473-14810023-64381096-1127CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643806000934info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2006.03.011info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:44:43Zoai:ri.conicet.gov.ar:11336/111564instacron: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 09:44:44.091CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effects of murta (Ugni molinae Turcz) extract on gas and water vapor permeability of carboxymethylcellulose-based edible films
title Effects of murta (Ugni molinae Turcz) extract on gas and water vapor permeability of carboxymethylcellulose-based edible films
spellingShingle Effects of murta (Ugni molinae Turcz) extract on gas and water vapor permeability of carboxymethylcellulose-based edible films
Bifani, Valerio
Carboxymethylcellulose
Murta leaves extracts
Edible films
Water vapor permeability
Gas permeability
title_short Effects of murta (Ugni molinae Turcz) extract on gas and water vapor permeability of carboxymethylcellulose-based edible films
title_full Effects of murta (Ugni molinae Turcz) extract on gas and water vapor permeability of carboxymethylcellulose-based edible films
title_fullStr Effects of murta (Ugni molinae Turcz) extract on gas and water vapor permeability of carboxymethylcellulose-based edible films
title_full_unstemmed Effects of murta (Ugni molinae Turcz) extract on gas and water vapor permeability of carboxymethylcellulose-based edible films
title_sort Effects of murta (Ugni molinae Turcz) extract on gas and water vapor permeability of carboxymethylcellulose-based edible films
dc.creator.none.fl_str_mv Bifani, Valerio
Ramírez, Cristian
Ihl, Mónica
Rubilar, Mónica
Garcia, Maria Alejandra
Zaritzky, Noemi Elisabet
author Bifani, Valerio
author_facet Bifani, Valerio
Ramírez, Cristian
Ihl, Mónica
Rubilar, Mónica
Garcia, Maria Alejandra
Zaritzky, Noemi Elisabet
author_role author
author2 Ramírez, Cristian
Ihl, Mónica
Rubilar, Mónica
Garcia, Maria Alejandra
Zaritzky, Noemi Elisabet
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Carboxymethylcellulose
Murta leaves extracts
Edible films
Water vapor permeability
Gas permeability
topic Carboxymethylcellulose
Murta leaves extracts
Edible films
Water vapor permeability
Gas permeability
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 effect of murta (Ugni molinae Turcz) leaves extract on water vapor permeability (WVP) and gas permeability (GP) of carboxymethylcellulose (CMC)-based films was studied. Two ecotypes of murta leaves “Soloyo Grande” (SG) and “Soloyo Chico” (SC), were analyzed for their composition (HPLC-MS) and SC extract revealed a higher concentration of flavonols than the SG extract. The film forming solution was prepared with 2 g of CMC, 0.4 ml of glycerol and 0.5 ml of sunflower oil in 100 ml of water (Control), 50 ml of water and 50 ml of each exctract (SC50 or SG50) and 100 ml of each extract (SC 100 or SG 100). The addition of murta leaves extract modified the WVP and GP of the films. The WVP decreased significantly (P⩽0.05) with the incorporation of SG extract in the film but not with the SC extract (P>0.05). The CO2 and O2 permeability of the films were influenced by the kind and concentration of murta leaves extract used. The CO2 permeability, with SG extract was higher than without extract (P⩽0.05) and with SC extract was not modified. The O2 permeability with murta leaves extract were lower than without extract. Therefore, it is possible to consider that films with SC acts only as barrier to the oxygen, but with SG the water vapor and gas barrier properties were modified, being more permeable to the CO2 and acting as barrier to O2 and water vapor.
Fil: Bifani, Valerio. Universidad de La Frontera; Chile
Fil: Ramírez, Cristian. Universidad de La Frontera; Chile
Fil: Ihl, Mónica. Universidad de La Frontera; Chile
Fil: Rubilar, Mónica. Universidad de La Frontera; Chile
Fil: Garcia, Maria Alejandra. 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: Zaritzky, Noemi Elisabet. 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 effect of murta (Ugni molinae Turcz) leaves extract on water vapor permeability (WVP) and gas permeability (GP) of carboxymethylcellulose (CMC)-based films was studied. Two ecotypes of murta leaves “Soloyo Grande” (SG) and “Soloyo Chico” (SC), were analyzed for their composition (HPLC-MS) and SC extract revealed a higher concentration of flavonols than the SG extract. The film forming solution was prepared with 2 g of CMC, 0.4 ml of glycerol and 0.5 ml of sunflower oil in 100 ml of water (Control), 50 ml of water and 50 ml of each exctract (SC50 or SG50) and 100 ml of each extract (SC 100 or SG 100). The addition of murta leaves extract modified the WVP and GP of the films. The WVP decreased significantly (P⩽0.05) with the incorporation of SG extract in the film but not with the SC extract (P>0.05). The CO2 and O2 permeability of the films were influenced by the kind and concentration of murta leaves extract used. The CO2 permeability, with SG extract was higher than without extract (P⩽0.05) and with SC extract was not modified. The O2 permeability with murta leaves extract were lower than without extract. Therefore, it is possible to consider that films with SC acts only as barrier to the oxygen, but with SG the water vapor and gas barrier properties were modified, being more permeable to the CO2 and acting as barrier to O2 and water vapor.
publishDate 2007
dc.date.none.fl_str_mv 2007-10
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/11336/111564
Bifani, Valerio; Ramírez, Cristian; Ihl, Mónica; Rubilar, Mónica; Garcia, Maria Alejandra; et al.; Effects of murta (Ugni molinae Turcz) extract on gas and water vapor permeability of carboxymethylcellulose-based edible films; Elsevier Science; LWT - Food Science and Technology; 40; 8; 10-2007; 1473-1481
0023-6438
1096-1127
CONICET Digital
CONICET
url http://hdl.handle.net/11336/111564
identifier_str_mv Bifani, Valerio; Ramírez, Cristian; Ihl, Mónica; Rubilar, Mónica; Garcia, Maria Alejandra; et al.; Effects of murta (Ugni molinae Turcz) extract on gas and water vapor permeability of carboxymethylcellulose-based edible films; Elsevier Science; LWT - Food Science and Technology; 40; 8; 10-2007; 1473-1481
0023-6438
1096-1127
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/S0023643806000934
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2006.03.011
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
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