Physical properties of tapioca-starch edible films: Influence of filmmaking and potassium sorbate

Autores
Flores, Silvia Karina; Fama, Lucia Mercedes; Rojas, Ana Maria Luisa; Goyanes, Silvia Nair; Gerschenson, Lia Noemi
Año de publicación
2007
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of different gelatinization and drying techniques on physical properties of tapioca starch edible films containing sorbates were studied. Method 1 assayed involved 40 min of gelatinization (rate: 1.6 °C/min and 0.3 °C/min) and drying for a week. In this case, films showed the highest tensile stress, elastic modulus (E′) and crystalline degree. When method 2 was applied, film forming solutions were gelatinized using constant heating rate (1.8 °C/min) and dried for a week. This technique, showed a reduced tensile stress and E′. Method 3 involved the same gelatinization procedure as method 2 but a faster drying was performed and a more viscous structure, increased moisture content, poorer water vapour barrier properties and less browning were attained. Solubility, in general, was not affected by technique used. The presence of potassium sorbate in the films affected their solubility, colour and mechanical properties. It can be concluded that gelatinization technique and drying method used to obtain edible films affected network characteristics determining changes in physical properties, potentially affecting film performance. © 2006 Elsevier Ltd. All rights reserved.
Fil: Flores, Silvia Karina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Física de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Física de Buenos Aires; Argentina
Fil: Fama, Lucia Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Física de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Física de Buenos Aires; Argentina
Fil: Rojas, Ana Maria Luisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Física de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Física de Buenos Aires; Argentina
Fil: Goyanes, Silvia Nair. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Física de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Física de Buenos Aires; Argentina
Fil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Materia
Drying
Edible Films
Gelatinization
Properties
Tapioca Starch
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:11336/78180
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/78180
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Physical properties of tapioca-starch edible films: Influence of filmmaking and potassium sorbateFlores, Silvia KarinaFama, Lucia MercedesRojas, Ana Maria LuisaGoyanes, Silvia NairGerschenson, Lia NoemiDryingEdible FilmsGelatinizationPropertiesTapioca Starchhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of different gelatinization and drying techniques on physical properties of tapioca starch edible films containing sorbates were studied. Method 1 assayed involved 40 min of gelatinization (rate: 1.6 °C/min and 0.3 °C/min) and drying for a week. In this case, films showed the highest tensile stress, elastic modulus (E′) and crystalline degree. When method 2 was applied, film forming solutions were gelatinized using constant heating rate (1.8 °C/min) and dried for a week. This technique, showed a reduced tensile stress and E′. Method 3 involved the same gelatinization procedure as method 2 but a faster drying was performed and a more viscous structure, increased moisture content, poorer water vapour barrier properties and less browning were attained. Solubility, in general, was not affected by technique used. The presence of potassium sorbate in the films affected their solubility, colour and mechanical properties. It can be concluded that gelatinization technique and drying method used to obtain edible films affected network characteristics determining changes in physical properties, potentially affecting film performance. © 2006 Elsevier Ltd. All rights reserved.Fil: Flores, Silvia Karina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Física de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Física de Buenos Aires; ArgentinaFil: Fama, Lucia Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Física de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Física de Buenos Aires; ArgentinaFil: Rojas, Ana Maria Luisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Física de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Física de Buenos Aires; ArgentinaFil: Goyanes, Silvia Nair. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Física de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Física de Buenos Aires; ArgentinaFil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaElsevier Science2007-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/78180Flores, Silvia Karina; Fama, Lucia Mercedes; Rojas, Ana Maria Luisa; Goyanes, Silvia Nair; Gerschenson, Lia Noemi; Physical properties of tapioca-starch edible films: Influence of filmmaking and potassium sorbate; Elsevier Science; Food Research International; 40; 2; 12-2007; 257-2650963-9969CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2006.02.004info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:10:05Zoai:ri.conicet.gov.ar:11336/78180instacron: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 10:10:05.612CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Physical properties of tapioca-starch edible films: Influence of filmmaking and potassium sorbate
title Physical properties of tapioca-starch edible films: Influence of filmmaking and potassium sorbate
spellingShingle Physical properties of tapioca-starch edible films: Influence of filmmaking and potassium sorbate
Flores, Silvia Karina
Drying
Edible Films
Gelatinization
Properties
Tapioca Starch
title_short Physical properties of tapioca-starch edible films: Influence of filmmaking and potassium sorbate
title_full Physical properties of tapioca-starch edible films: Influence of filmmaking and potassium sorbate
title_fullStr Physical properties of tapioca-starch edible films: Influence of filmmaking and potassium sorbate
title_full_unstemmed Physical properties of tapioca-starch edible films: Influence of filmmaking and potassium sorbate
title_sort Physical properties of tapioca-starch edible films: Influence of filmmaking and potassium sorbate
dc.creator.none.fl_str_mv Flores, Silvia Karina
Fama, Lucia Mercedes
Rojas, Ana Maria Luisa
Goyanes, Silvia Nair
Gerschenson, Lia Noemi
author Flores, Silvia Karina
author_facet Flores, Silvia Karina
Fama, Lucia Mercedes
Rojas, Ana Maria Luisa
Goyanes, Silvia Nair
Gerschenson, Lia Noemi
author_role author
author2 Fama, Lucia Mercedes
Rojas, Ana Maria Luisa
Goyanes, Silvia Nair
Gerschenson, Lia Noemi
author2_role author
author
author
author
dc.subject.none.fl_str_mv Drying
Edible Films
Gelatinization
Properties
Tapioca Starch
topic Drying
Edible Films
Gelatinization
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 The effect of different gelatinization and drying techniques on physical properties of tapioca starch edible films containing sorbates were studied. Method 1 assayed involved 40 min of gelatinization (rate: 1.6 °C/min and 0.3 °C/min) and drying for a week. In this case, films showed the highest tensile stress, elastic modulus (E′) and crystalline degree. When method 2 was applied, film forming solutions were gelatinized using constant heating rate (1.8 °C/min) and dried for a week. This technique, showed a reduced tensile stress and E′. Method 3 involved the same gelatinization procedure as method 2 but a faster drying was performed and a more viscous structure, increased moisture content, poorer water vapour barrier properties and less browning were attained. Solubility, in general, was not affected by technique used. The presence of potassium sorbate in the films affected their solubility, colour and mechanical properties. It can be concluded that gelatinization technique and drying method used to obtain edible films affected network characteristics determining changes in physical properties, potentially affecting film performance. © 2006 Elsevier Ltd. All rights reserved.
Fil: Flores, Silvia Karina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Física de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Física de Buenos Aires; Argentina
Fil: Fama, Lucia Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Física de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Física de Buenos Aires; Argentina
Fil: Rojas, Ana Maria Luisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Física de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Física de Buenos Aires; Argentina
Fil: Goyanes, Silvia Nair. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Física de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Física de Buenos Aires; Argentina
Fil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
description The effect of different gelatinization and drying techniques on physical properties of tapioca starch edible films containing sorbates were studied. Method 1 assayed involved 40 min of gelatinization (rate: 1.6 °C/min and 0.3 °C/min) and drying for a week. In this case, films showed the highest tensile stress, elastic modulus (E′) and crystalline degree. When method 2 was applied, film forming solutions were gelatinized using constant heating rate (1.8 °C/min) and dried for a week. This technique, showed a reduced tensile stress and E′. Method 3 involved the same gelatinization procedure as method 2 but a faster drying was performed and a more viscous structure, increased moisture content, poorer water vapour barrier properties and less browning were attained. Solubility, in general, was not affected by technique used. The presence of potassium sorbate in the films affected their solubility, colour and mechanical properties. It can be concluded that gelatinization technique and drying method used to obtain edible films affected network characteristics determining changes in physical properties, potentially affecting film performance. © 2006 Elsevier Ltd. All rights reserved.
publishDate 2007
dc.date.none.fl_str_mv 2007-12
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/11336/78180
Flores, Silvia Karina; Fama, Lucia Mercedes; Rojas, Ana Maria Luisa; Goyanes, Silvia Nair; Gerschenson, Lia Noemi; Physical properties of tapioca-starch edible films: Influence of filmmaking and potassium sorbate; Elsevier Science; Food Research International; 40; 2; 12-2007; 257-265
0963-9969
CONICET Digital
CONICET
url http://hdl.handle.net/11336/78180
identifier_str_mv Flores, Silvia Karina; Fama, Lucia Mercedes; Rojas, Ana Maria Luisa; Goyanes, Silvia Nair; Gerschenson, Lia Noemi; Physical properties of tapioca-starch edible films: Influence of filmmaking and potassium sorbate; Elsevier Science; Food Research International; 40; 2; 12-2007; 257-265
0963-9969
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2006.02.004
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
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
_version_ 1842270106084704256
score 13.13397

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