Controlled delivery of propionic acid from chitosan films for pastry dough conservation

Autores
Rivero, Sandra G.m.; Giannuzzi, Leda; Garcia, Maria Alejandra; Pinotti, Adriana Noemi
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
A study was undertaken to evaluate the feasibility of using chitosan active films designed to control the release of an antimicrobial agent. In this context, the efficacy of propionic acid as both a medium for chitosan dissolution and an antimicrobial agent was examined. This work was focused on studying the potential application of chitosan active films developed to conserve a pastry dough product, modeling the release profile and evaluating the effectiveness of the active agent by extending the product shelf life. The kinetic release was analyzed in a simulant and in a food matrix. Fitting parameters were lower in the pastry dough than in the buffer, since the food matrix limited the active compound diffusion as well as the film swelling. The advantages of the active chitosan system were the capacity of control antimicrobial release to the pastry dough surface and their ability to be an effective carrier of propionic acid, with a consequent improvement from the technological point of view.
Fil: Rivero, Sandra G.m.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
Fil: Giannuzzi, Leda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
Fil: Garcia, Maria Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
Fil: Pinotti, Adriana Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ingenieria; Argentina
Materia
Controlled Released
Pastry Dough
Biodegradable Film
Chitosan
Propionic Acid
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/10028
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/10028
network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling Controlled delivery of propionic acid from chitosan films for pastry dough conservationRivero, Sandra G.m.Giannuzzi, LedaGarcia, Maria AlejandraPinotti, Adriana NoemiControlled ReleasedPastry DoughBiodegradable FilmChitosanPropionic Acidhttps://purl.org/becyt/ford/2.5https://purl.org/becyt/ford/2A study was undertaken to evaluate the feasibility of using chitosan active films designed to control the release of an antimicrobial agent. In this context, the efficacy of propionic acid as both a medium for chitosan dissolution and an antimicrobial agent was examined. This work was focused on studying the potential application of chitosan active films developed to conserve a pastry dough product, modeling the release profile and evaluating the effectiveness of the active agent by extending the product shelf life. The kinetic release was analyzed in a simulant and in a food matrix. Fitting parameters were lower in the pastry dough than in the buffer, since the food matrix limited the active compound diffusion as well as the film swelling. The advantages of the active chitosan system were the capacity of control antimicrobial release to the pastry dough surface and their ability to be an effective carrier of propionic acid, with a consequent improvement from the technological point of view.Fil: Rivero, Sandra G.m.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); ArgentinaFil: Giannuzzi, Leda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); ArgentinaFil: Garcia, Maria Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); ArgentinaFil: Pinotti, Adriana Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ingenieria; ArgentinaElsevier2013-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/10028Rivero, Sandra G.m.; Giannuzzi, Leda; Garcia, Maria Alejandra; Pinotti, Adriana Noemi; Controlled delivery of propionic acid from chitosan films for pastry dough conservation; Elsevier; Journal Of Food Engineering; 116; 2; 5-2013; 524-5310260-8774enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2012.12.025info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:30:44Zoai:ri.conicet.gov.ar:11336/10028instacron: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:34982025-10-15 14:30:44.385CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Controlled delivery of propionic acid from chitosan films for pastry dough conservation
title Controlled delivery of propionic acid from chitosan films for pastry dough conservation
spellingShingle Controlled delivery of propionic acid from chitosan films for pastry dough conservation
Rivero, Sandra G.m.
Controlled Released
Pastry Dough
Biodegradable Film
Chitosan
Propionic Acid
title_short Controlled delivery of propionic acid from chitosan films for pastry dough conservation
title_full Controlled delivery of propionic acid from chitosan films for pastry dough conservation
title_fullStr Controlled delivery of propionic acid from chitosan films for pastry dough conservation
title_full_unstemmed Controlled delivery of propionic acid from chitosan films for pastry dough conservation
title_sort Controlled delivery of propionic acid from chitosan films for pastry dough conservation
dc.creator.none.fl_str_mv Rivero, Sandra G.m.
Giannuzzi, Leda
Garcia, Maria Alejandra
Pinotti, Adriana Noemi
author Rivero, Sandra G.m.
author_facet Rivero, Sandra G.m.
Giannuzzi, Leda
Garcia, Maria Alejandra
Pinotti, Adriana Noemi
author_role author
author2 Giannuzzi, Leda
Garcia, Maria Alejandra
Pinotti, Adriana Noemi
author2_role author
author
author
dc.subject.none.fl_str_mv Controlled Released
Pastry Dough
Biodegradable Film
Chitosan
Propionic Acid
topic Controlled Released
Pastry Dough
Biodegradable Film
Chitosan
Propionic Acid
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.5
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv A study was undertaken to evaluate the feasibility of using chitosan active films designed to control the release of an antimicrobial agent. In this context, the efficacy of propionic acid as both a medium for chitosan dissolution and an antimicrobial agent was examined. This work was focused on studying the potential application of chitosan active films developed to conserve a pastry dough product, modeling the release profile and evaluating the effectiveness of the active agent by extending the product shelf life. The kinetic release was analyzed in a simulant and in a food matrix. Fitting parameters were lower in the pastry dough than in the buffer, since the food matrix limited the active compound diffusion as well as the film swelling. The advantages of the active chitosan system were the capacity of control antimicrobial release to the pastry dough surface and their ability to be an effective carrier of propionic acid, with a consequent improvement from the technological point of view.
Fil: Rivero, Sandra G.m.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
Fil: Giannuzzi, Leda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
Fil: Garcia, Maria Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
Fil: Pinotti, Adriana Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ingenieria; Argentina
description A study was undertaken to evaluate the feasibility of using chitosan active films designed to control the release of an antimicrobial agent. In this context, the efficacy of propionic acid as both a medium for chitosan dissolution and an antimicrobial agent was examined. This work was focused on studying the potential application of chitosan active films developed to conserve a pastry dough product, modeling the release profile and evaluating the effectiveness of the active agent by extending the product shelf life. The kinetic release was analyzed in a simulant and in a food matrix. Fitting parameters were lower in the pastry dough than in the buffer, since the food matrix limited the active compound diffusion as well as the film swelling. The advantages of the active chitosan system were the capacity of control antimicrobial release to the pastry dough surface and their ability to be an effective carrier of propionic acid, with a consequent improvement from the technological point of view.
publishDate 2013
dc.date.none.fl_str_mv 2013-05
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/11336/10028
Rivero, Sandra G.m.; Giannuzzi, Leda; Garcia, Maria Alejandra; Pinotti, Adriana Noemi; Controlled delivery of propionic acid from chitosan films for pastry dough conservation; Elsevier; Journal Of Food Engineering; 116; 2; 5-2013; 524-531
0260-8774
url http://hdl.handle.net/11336/10028
identifier_str_mv Rivero, Sandra G.m.; Giannuzzi, Leda; Garcia, Maria Alejandra; Pinotti, Adriana Noemi; Controlled delivery of propionic acid from chitosan films for pastry dough conservation; Elsevier; Journal Of Food Engineering; 116; 2; 5-2013; 524-531
0260-8774
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2012.12.025
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/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_ 1846082785670856704
score 13.22299

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