Effect of Cross-Linking Agent on Mechanical and Permeation Properties of Criolla Orange Pectin

Autores
Garcia, Maria Guadalupe; Masuelli, Martin Alberto
Año de publicación
2022
Idioma
inglés
Tipo de recurso
parte de libro
Estado
versión publicada
Descripción
Pectin from orange peel was extracted and cross-linked, applying different cross-linking agents to visualize any effect on its mechanical and permeation properties. Calcium chloride (II) and iron chloride (III) were the cross-linking agents. Besides, commercial pectin was also used to compare its properties with neat orange pectin. Tensile testing showed mechanical stiffness of the orange pectin matrix in the presence of cross-linking agents. Calcium ions better cross-linked the polymer matrix as shown by their highest tensile strength and elastic modulus, with moderate elongation at break. Iron ions showed a weaker cross-linking effect on the pectin matrix, improving the elastic modulus but retaining almost the same tension strength. Lower elongation at break concerning neat orange pectin was observed for cross-linked samples. Water uptake (WU) and water vapor permeation (WVP) of cross-linked samples had lower values than those of neat orange pectin. However, these results are still high compared with synthetic polymers. Finally, gas permeation assays were performed using N2, O2 and CO2 gases, according to exchangeable gases in fresh fruits and vegetable packaging. Results showed a conveniently modified atmosphere effect by avoiding CO2 permeation and stabilizing N2 and O2 selectivity.
Fil: Garcia, Maria Guadalupe. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; Argentina
Fil: Masuelli, Martin Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; Argentina
Materia
PECTIN
CROSSLINKING
MECHANICAL PROPERTIES
FOOD PACKAGING
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:11336/233549
Acceder
id CONICETDig_8db763cc493a11572d69499670bdbba6
oai_identifier_str oai:ri.conicet.gov.ar:11336/233549
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of Cross-Linking Agent on Mechanical and Permeation Properties of Criolla Orange PectinGarcia, Maria GuadalupeMasuelli, Martin AlbertoPECTINCROSSLINKINGMECHANICAL PROPERTIESFOOD PACKAGINGhttps://purl.org/becyt/ford/2.5https://purl.org/becyt/ford/2Pectin from orange peel was extracted and cross-linked, applying different cross-linking agents to visualize any effect on its mechanical and permeation properties. Calcium chloride (II) and iron chloride (III) were the cross-linking agents. Besides, commercial pectin was also used to compare its properties with neat orange pectin. Tensile testing showed mechanical stiffness of the orange pectin matrix in the presence of cross-linking agents. Calcium ions better cross-linked the polymer matrix as shown by their highest tensile strength and elastic modulus, with moderate elongation at break. Iron ions showed a weaker cross-linking effect on the pectin matrix, improving the elastic modulus but retaining almost the same tension strength. Lower elongation at break concerning neat orange pectin was observed for cross-linked samples. Water uptake (WU) and water vapor permeation (WVP) of cross-linked samples had lower values than those of neat orange pectin. However, these results are still high compared with synthetic polymers. Finally, gas permeation assays were performed using N2, O2 and CO2 gases, according to exchangeable gases in fresh fruits and vegetable packaging. Results showed a conveniently modified atmosphere effect by avoiding CO2 permeation and stabilizing N2 and O2 selectivity.Fil: Garcia, Maria Guadalupe. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; ArgentinaFil: Masuelli, Martin Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; ArgentinaIntechOpenMasuelli, Martin Alberto2022info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bookParthttp://purl.org/coar/resource_type/c_3248info:ar-repo/semantics/parteDeLibroapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/233549Garcia, Maria Guadalupe; Masuelli, Martin Alberto; Effect of Cross-Linking Agent on Mechanical and Permeation Properties of Criolla Orange Pectin; IntechOpen; 2022; 1-13978-1-83969-597-1CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.intechopen.com/online-first/effect-of-cross-linking-agent-on-mechanical-and-permeation-properties-of-criolla-orange-pectininfo:eu-repo/semantics/altIdentifier/doi/10.5772/intechopen.102976info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:47:19Zoai:ri.conicet.gov.ar:11336/233549instacron: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 10:47:19.843CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of Cross-Linking Agent on Mechanical and Permeation Properties of Criolla Orange Pectin
title Effect of Cross-Linking Agent on Mechanical and Permeation Properties of Criolla Orange Pectin
spellingShingle Effect of Cross-Linking Agent on Mechanical and Permeation Properties of Criolla Orange Pectin
Garcia, Maria Guadalupe
PECTIN
CROSSLINKING
MECHANICAL PROPERTIES
FOOD PACKAGING
title_short Effect of Cross-Linking Agent on Mechanical and Permeation Properties of Criolla Orange Pectin
title_full Effect of Cross-Linking Agent on Mechanical and Permeation Properties of Criolla Orange Pectin
title_fullStr Effect of Cross-Linking Agent on Mechanical and Permeation Properties of Criolla Orange Pectin
title_full_unstemmed Effect of Cross-Linking Agent on Mechanical and Permeation Properties of Criolla Orange Pectin
title_sort Effect of Cross-Linking Agent on Mechanical and Permeation Properties of Criolla Orange Pectin
dc.creator.none.fl_str_mv Garcia, Maria Guadalupe
Masuelli, Martin Alberto
author Garcia, Maria Guadalupe
author_facet Garcia, Maria Guadalupe
Masuelli, Martin Alberto
author_role author
author2 Masuelli, Martin Alberto
author2_role author
dc.contributor.none.fl_str_mv Masuelli, Martin Alberto
dc.subject.none.fl_str_mv PECTIN
CROSSLINKING
MECHANICAL PROPERTIES
FOOD PACKAGING
topic PECTIN
CROSSLINKING
MECHANICAL PROPERTIES
FOOD PACKAGING
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.5
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Pectin from orange peel was extracted and cross-linked, applying different cross-linking agents to visualize any effect on its mechanical and permeation properties. Calcium chloride (II) and iron chloride (III) were the cross-linking agents. Besides, commercial pectin was also used to compare its properties with neat orange pectin. Tensile testing showed mechanical stiffness of the orange pectin matrix in the presence of cross-linking agents. Calcium ions better cross-linked the polymer matrix as shown by their highest tensile strength and elastic modulus, with moderate elongation at break. Iron ions showed a weaker cross-linking effect on the pectin matrix, improving the elastic modulus but retaining almost the same tension strength. Lower elongation at break concerning neat orange pectin was observed for cross-linked samples. Water uptake (WU) and water vapor permeation (WVP) of cross-linked samples had lower values than those of neat orange pectin. However, these results are still high compared with synthetic polymers. Finally, gas permeation assays were performed using N2, O2 and CO2 gases, according to exchangeable gases in fresh fruits and vegetable packaging. Results showed a conveniently modified atmosphere effect by avoiding CO2 permeation and stabilizing N2 and O2 selectivity.
Fil: Garcia, Maria Guadalupe. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; Argentina
Fil: Masuelli, Martin Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; Argentina
description Pectin from orange peel was extracted and cross-linked, applying different cross-linking agents to visualize any effect on its mechanical and permeation properties. Calcium chloride (II) and iron chloride (III) were the cross-linking agents. Besides, commercial pectin was also used to compare its properties with neat orange pectin. Tensile testing showed mechanical stiffness of the orange pectin matrix in the presence of cross-linking agents. Calcium ions better cross-linked the polymer matrix as shown by their highest tensile strength and elastic modulus, with moderate elongation at break. Iron ions showed a weaker cross-linking effect on the pectin matrix, improving the elastic modulus but retaining almost the same tension strength. Lower elongation at break concerning neat orange pectin was observed for cross-linked samples. Water uptake (WU) and water vapor permeation (WVP) of cross-linked samples had lower values than those of neat orange pectin. However, these results are still high compared with synthetic polymers. Finally, gas permeation assays were performed using N2, O2 and CO2 gases, according to exchangeable gases in fresh fruits and vegetable packaging. Results showed a conveniently modified atmosphere effect by avoiding CO2 permeation and stabilizing N2 and O2 selectivity.
publishDate 2022
dc.date.none.fl_str_mv 2022
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/bookPart
http://purl.org/coar/resource_type/c_3248
info:ar-repo/semantics/parteDeLibro
status_str publishedVersion
format bookPart
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/233549
Garcia, Maria Guadalupe; Masuelli, Martin Alberto; Effect of Cross-Linking Agent on Mechanical and Permeation Properties of Criolla Orange Pectin; IntechOpen; 2022; 1-13
978-1-83969-597-1
CONICET Digital
CONICET
url http://hdl.handle.net/11336/233549
identifier_str_mv Garcia, Maria Guadalupe; Masuelli, Martin Alberto; Effect of Cross-Linking Agent on Mechanical and Permeation Properties of Criolla Orange Pectin; IntechOpen; 2022; 1-13
978-1-83969-597-1
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.intechopen.com/online-first/effect-of-cross-linking-agent-on-mechanical-and-permeation-properties-of-criolla-orange-pectin
info:eu-repo/semantics/altIdentifier/doi/10.5772/intechopen.102976
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 IntechOpen
publisher.none.fl_str_mv IntechOpen
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_ 1844614516726300672
score 13.070432

Publicaciones similares