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
.jpg)
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/111564
Ver los metadatos del registro completo
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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 Técnicas2025-09-29T09:34:47Zoai: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:34982025-09-29 09:34:47.278CONICET 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 |
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eng |
| language |
eng |
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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 |
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info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
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openAccess |
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https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
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application/pdf application/pdf application/pdf |
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Elsevier Science |
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Elsevier Science |
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Consejo Nacional de Investigaciones Científicas y Técnicas |
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CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
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dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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