Physico-chemical properties and in vitro digestibility of edible films made from plantain flour with added Aloe vera gel
- Autores
- Gutiérrez Carmona, Tomy José; Álvarez, Kelvia
- Año de publicación
- 2016
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The aim of this study was to relate the physicochemical properties of edible films derived from plantain flour-glycerol containing different concentrations of Aloe vera (Av) gel to both their in vitro digestibility and sensory attributes, in order to contribute to the very few studies found in the literature. Films were prepared by casting. Degree of substitution, thickness, water solubility, water activity, swelling behavior, thermogravimetric analysis, X-ray diffraction, resistant starch, in vitro digestibility, color parameters and sensory evaluation were the tests carried out in this study. A clear relationship between the results demonstrated the effect of the Av gel on the cross-linking of the starchy matrix (plantain flour). This resulted in films with a higher resistant starch content and lower in vitro digestibility. The presence of Av gel slowed down starch digestion in the films, a feature which makes it potentially useful as a dietetic.
Fil: Gutiérrez Carmona, Tomy José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina. Universidad Central de Venezuela; Venezuela
Fil: Álvarez, Kelvia. Universidad Central de Venezuela; Venezuela - Materia
-
CROSS-LINKING
RESISTANT STARCH
SENSORY EVALUATION - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/23240
Ver los metadatos del registro completo
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Physico-chemical properties and in vitro digestibility of edible films made from plantain flour with added Aloe vera gelGutiérrez Carmona, Tomy JoséÁlvarez, KelviaCROSS-LINKINGRESISTANT STARCHSENSORY EVALUATIONhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1https://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1The aim of this study was to relate the physicochemical properties of edible films derived from plantain flour-glycerol containing different concentrations of Aloe vera (Av) gel to both their in vitro digestibility and sensory attributes, in order to contribute to the very few studies found in the literature. Films were prepared by casting. Degree of substitution, thickness, water solubility, water activity, swelling behavior, thermogravimetric analysis, X-ray diffraction, resistant starch, in vitro digestibility, color parameters and sensory evaluation were the tests carried out in this study. A clear relationship between the results demonstrated the effect of the Av gel on the cross-linking of the starchy matrix (plantain flour). This resulted in films with a higher resistant starch content and lower in vitro digestibility. The presence of Av gel slowed down starch digestion in the films, a feature which makes it potentially useful as a dietetic.Fil: Gutiérrez Carmona, Tomy José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina. Universidad Central de Venezuela; VenezuelaFil: Álvarez, Kelvia. Universidad Central de Venezuela; VenezuelaElsevier2016-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/23240Gutiérrez Carmona, Tomy José; Álvarez, Kelvia; Physico-chemical properties and in vitro digestibility of edible films made from plantain flour with added Aloe vera gel; Elsevier; Journal of Functional Foods; 26; 10-2016; 750-7621756-4646CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S1756464616302687info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jff.2016.08.054info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:42:42Zoai:ri.conicet.gov.ar:11336/23240instacron: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 09:42:43.058CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Physico-chemical properties and in vitro digestibility of edible films made from plantain flour with added Aloe vera gel |
title |
Physico-chemical properties and in vitro digestibility of edible films made from plantain flour with added Aloe vera gel |
spellingShingle |
Physico-chemical properties and in vitro digestibility of edible films made from plantain flour with added Aloe vera gel Gutiérrez Carmona, Tomy José CROSS-LINKING RESISTANT STARCH SENSORY EVALUATION |
title_short |
Physico-chemical properties and in vitro digestibility of edible films made from plantain flour with added Aloe vera gel |
title_full |
Physico-chemical properties and in vitro digestibility of edible films made from plantain flour with added Aloe vera gel |
title_fullStr |
Physico-chemical properties and in vitro digestibility of edible films made from plantain flour with added Aloe vera gel |
title_full_unstemmed |
Physico-chemical properties and in vitro digestibility of edible films made from plantain flour with added Aloe vera gel |
title_sort |
Physico-chemical properties and in vitro digestibility of edible films made from plantain flour with added Aloe vera gel |
dc.creator.none.fl_str_mv |
Gutiérrez Carmona, Tomy José Álvarez, Kelvia |
author |
Gutiérrez Carmona, Tomy José |
author_facet |
Gutiérrez Carmona, Tomy José Álvarez, Kelvia |
author_role |
author |
author2 |
Álvarez, Kelvia |
author2_role |
author |
dc.subject.none.fl_str_mv |
CROSS-LINKING RESISTANT STARCH SENSORY EVALUATION |
topic |
CROSS-LINKING RESISTANT STARCH SENSORY EVALUATION |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/1.4 https://purl.org/becyt/ford/1 https://purl.org/becyt/ford/1.4 https://purl.org/becyt/ford/1 |
dc.description.none.fl_txt_mv |
The aim of this study was to relate the physicochemical properties of edible films derived from plantain flour-glycerol containing different concentrations of Aloe vera (Av) gel to both their in vitro digestibility and sensory attributes, in order to contribute to the very few studies found in the literature. Films were prepared by casting. Degree of substitution, thickness, water solubility, water activity, swelling behavior, thermogravimetric analysis, X-ray diffraction, resistant starch, in vitro digestibility, color parameters and sensory evaluation were the tests carried out in this study. A clear relationship between the results demonstrated the effect of the Av gel on the cross-linking of the starchy matrix (plantain flour). This resulted in films with a higher resistant starch content and lower in vitro digestibility. The presence of Av gel slowed down starch digestion in the films, a feature which makes it potentially useful as a dietetic. Fil: Gutiérrez Carmona, Tomy José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina. Universidad Central de Venezuela; Venezuela Fil: Álvarez, Kelvia. Universidad Central de Venezuela; Venezuela |
description |
The aim of this study was to relate the physicochemical properties of edible films derived from plantain flour-glycerol containing different concentrations of Aloe vera (Av) gel to both their in vitro digestibility and sensory attributes, in order to contribute to the very few studies found in the literature. Films were prepared by casting. Degree of substitution, thickness, water solubility, water activity, swelling behavior, thermogravimetric analysis, X-ray diffraction, resistant starch, in vitro digestibility, color parameters and sensory evaluation were the tests carried out in this study. A clear relationship between the results demonstrated the effect of the Av gel on the cross-linking of the starchy matrix (plantain flour). This resulted in films with a higher resistant starch content and lower in vitro digestibility. The presence of Av gel slowed down starch digestion in the films, a feature which makes it potentially useful as a dietetic. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-10 |
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/11336/23240 Gutiérrez Carmona, Tomy José; Álvarez, Kelvia; Physico-chemical properties and in vitro digestibility of edible films made from plantain flour with added Aloe vera gel; Elsevier; Journal of Functional Foods; 26; 10-2016; 750-762 1756-4646 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/23240 |
identifier_str_mv |
Gutiérrez Carmona, Tomy José; Álvarez, Kelvia; Physico-chemical properties and in vitro digestibility of edible films made from plantain flour with added Aloe vera gel; Elsevier; Journal of Functional Foods; 26; 10-2016; 750-762 1756-4646 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S1756464616302687 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jff.2016.08.054 |
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 |
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 |
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1844613344779042816 |
score |
13.070432 |