Optimization of physical properties of xanthan gum / tapioca starch edible matrices containing potassium sorbate and evaluation of its antimicrobial effectiveness

Autores
Arismendi, Constancia; Chillo, Stefania; Conte, Amalia; del Nobile, Matteo Alessandro; Flores, Silvia Karina; Gerschenson, Lia Noemi
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Response surface methodology was applied to study the effect of different levels of tapioca starch (TS) and xanthan gum (XG) on physical properties of edible films supporting potassium sorbate (KS) with the goal of contributing to the development of edible matrices with controlled release of the antimicrobial. Mechanical properties, water vapor permeability (WVP), solubility in water (SW) and color attributes were evaluated on TS–XG based films. XG addition produced an increase of Young modulus (YM), stress at break (σb) and SW. It also raised the yellow index (YI) values and decreased the strain at break (εb). Edible film formulation was optimized with the goal of maximizing YM and εb and minimizing SW and YI. The film with the selected formulation resulted an effective antimicrobial barrier against Zygosaccharomyces bailii external contamination and its sorptional behavior was highly influenced by XG presence. It can be concluded that developed matrices could act as an effective active film with potential applications for food preservation.
Fil: Arismendi, Constancia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Chillo, Stefania. Università degli Studi di Foggia; Italia
Fil: Conte, Amalia. Università degli Studi di Foggia; Italia
Fil: del Nobile, Matteo Alessandro. Università degli Studi di Foggia; Italia
Fil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; 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
Xanthan Gum
Edible Antimicrobial Matrices
Rsm
Physical Properties
Tapioca Starch
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:11336/15868
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/15868
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Optimization of physical properties of xanthan gum / tapioca starch edible matrices containing potassium sorbate and evaluation of its antimicrobial effectivenessArismendi, ConstanciaChillo, StefaniaConte, Amaliadel Nobile, Matteo AlessandroFlores, Silvia KarinaGerschenson, Lia NoemiXanthan GumEdible Antimicrobial MatricesRsmPhysical PropertiesTapioca Starchhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Response surface methodology was applied to study the effect of different levels of tapioca starch (TS) and xanthan gum (XG) on physical properties of edible films supporting potassium sorbate (KS) with the goal of contributing to the development of edible matrices with controlled release of the antimicrobial. Mechanical properties, water vapor permeability (WVP), solubility in water (SW) and color attributes were evaluated on TS–XG based films. XG addition produced an increase of Young modulus (YM), stress at break (σb) and SW. It also raised the yellow index (YI) values and decreased the strain at break (εb). Edible film formulation was optimized with the goal of maximizing YM and εb and minimizing SW and YI. The film with the selected formulation resulted an effective antimicrobial barrier against Zygosaccharomyces bailii external contamination and its sorptional behavior was highly influenced by XG presence. It can be concluded that developed matrices could act as an effective active film with potential applications for food preservation.Fil: Arismendi, Constancia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Chillo, Stefania. Università degli Studi di Foggia; ItaliaFil: Conte, Amalia. Università degli Studi di Foggia; ItaliaFil: del Nobile, Matteo Alessandro. Università degli Studi di Foggia; ItaliaFil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; 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; ArgentinaElsevier2013-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/15868Arismendi, Constancia; Chillo, Stefania; Conte, Amalia; del Nobile, Matteo Alessandro; Flores, Silvia Karina; et al.; Optimization of physical properties of xanthan gum / tapioca starch edible matrices containing potassium sorbate and evaluation of its antimicrobial effectiveness; Elsevier; Lwt - Food Science And Technology; 53; 1; 9-2013; 290-2960023-6438enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2013.01.022info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643813000364info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:52:50Zoai:ri.conicet.gov.ar:11336/15868instacron: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 09:52:50.249CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Optimization of physical properties of xanthan gum / tapioca starch edible matrices containing potassium sorbate and evaluation of its antimicrobial effectiveness
title Optimization of physical properties of xanthan gum / tapioca starch edible matrices containing potassium sorbate and evaluation of its antimicrobial effectiveness
spellingShingle Optimization of physical properties of xanthan gum / tapioca starch edible matrices containing potassium sorbate and evaluation of its antimicrobial effectiveness
Arismendi, Constancia
Xanthan Gum
Edible Antimicrobial Matrices
Rsm
Physical Properties
Tapioca Starch
title_short Optimization of physical properties of xanthan gum / tapioca starch edible matrices containing potassium sorbate and evaluation of its antimicrobial effectiveness
title_full Optimization of physical properties of xanthan gum / tapioca starch edible matrices containing potassium sorbate and evaluation of its antimicrobial effectiveness
title_fullStr Optimization of physical properties of xanthan gum / tapioca starch edible matrices containing potassium sorbate and evaluation of its antimicrobial effectiveness
title_full_unstemmed Optimization of physical properties of xanthan gum / tapioca starch edible matrices containing potassium sorbate and evaluation of its antimicrobial effectiveness
title_sort Optimization of physical properties of xanthan gum / tapioca starch edible matrices containing potassium sorbate and evaluation of its antimicrobial effectiveness
dc.creator.none.fl_str_mv Arismendi, Constancia
Chillo, Stefania
Conte, Amalia
del Nobile, Matteo Alessandro
Flores, Silvia Karina
Gerschenson, Lia Noemi
author Arismendi, Constancia
author_facet Arismendi, Constancia
Chillo, Stefania
Conte, Amalia
del Nobile, Matteo Alessandro
Flores, Silvia Karina
Gerschenson, Lia Noemi
author_role author
author2 Chillo, Stefania
Conte, Amalia
del Nobile, Matteo Alessandro
Flores, Silvia Karina
Gerschenson, Lia Noemi
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Xanthan Gum
Edible Antimicrobial Matrices
Rsm
Physical Properties
Tapioca Starch
topic Xanthan Gum
Edible Antimicrobial Matrices
Rsm
Physical Properties
Tapioca Starch
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Response surface methodology was applied to study the effect of different levels of tapioca starch (TS) and xanthan gum (XG) on physical properties of edible films supporting potassium sorbate (KS) with the goal of contributing to the development of edible matrices with controlled release of the antimicrobial. Mechanical properties, water vapor permeability (WVP), solubility in water (SW) and color attributes were evaluated on TS–XG based films. XG addition produced an increase of Young modulus (YM), stress at break (σb) and SW. It also raised the yellow index (YI) values and decreased the strain at break (εb). Edible film formulation was optimized with the goal of maximizing YM and εb and minimizing SW and YI. The film with the selected formulation resulted an effective antimicrobial barrier against Zygosaccharomyces bailii external contamination and its sorptional behavior was highly influenced by XG presence. It can be concluded that developed matrices could act as an effective active film with potential applications for food preservation.
Fil: Arismendi, Constancia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Chillo, Stefania. Università degli Studi di Foggia; Italia
Fil: Conte, Amalia. Università degli Studi di Foggia; Italia
Fil: del Nobile, Matteo Alessandro. Università degli Studi di Foggia; Italia
Fil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; 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 Response surface methodology was applied to study the effect of different levels of tapioca starch (TS) and xanthan gum (XG) on physical properties of edible films supporting potassium sorbate (KS) with the goal of contributing to the development of edible matrices with controlled release of the antimicrobial. Mechanical properties, water vapor permeability (WVP), solubility in water (SW) and color attributes were evaluated on TS–XG based films. XG addition produced an increase of Young modulus (YM), stress at break (σb) and SW. It also raised the yellow index (YI) values and decreased the strain at break (εb). Edible film formulation was optimized with the goal of maximizing YM and εb and minimizing SW and YI. The film with the selected formulation resulted an effective antimicrobial barrier against Zygosaccharomyces bailii external contamination and its sorptional behavior was highly influenced by XG presence. It can be concluded that developed matrices could act as an effective active film with potential applications for food preservation.
publishDate 2013
dc.date.none.fl_str_mv 2013-09
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/11336/15868
Arismendi, Constancia; Chillo, Stefania; Conte, Amalia; del Nobile, Matteo Alessandro; Flores, Silvia Karina; et al.; Optimization of physical properties of xanthan gum / tapioca starch edible matrices containing potassium sorbate and evaluation of its antimicrobial effectiveness; Elsevier; Lwt - Food Science And Technology; 53; 1; 9-2013; 290-296
0023-6438
url http://hdl.handle.net/11336/15868
identifier_str_mv Arismendi, Constancia; Chillo, Stefania; Conte, Amalia; del Nobile, Matteo Alessandro; Flores, Silvia Karina; et al.; Optimization of physical properties of xanthan gum / tapioca starch edible matrices containing potassium sorbate and evaluation of its antimicrobial effectiveness; Elsevier; Lwt - Food Science And Technology; 53; 1; 9-2013; 290-296
0023-6438
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2013.01.022
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643813000364
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
_version_ 1842269185372061696
score 13.13397

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