Starch-vegetable fibre composites to protect food products

Autores
Fama, Lucia Mercedes; Gerschenson, Lia Noemi; Goyanes, Silvia Nair
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The influence of wheat bran content in biodegradable composites based on cassava starch and containing glycerol and potassium sorbate were studied. Films were produced by casting and three different fractions of wheat bran fibre were used: 1.5 mg, 13.5 mg and 27.1 mg/g of matrix. It was observed that the addition of wheat bran, which contains 40 g of water insoluble fibre per 100 g of bran, shifted the glycerol-rich phase glass transition temperature toward higher temperatures, broadening and diminishing in intensity the peak associated with this relaxation. This effect suggests that the presence of fibre led to an enhancement in the glycerol dispersion. At room temperature, an increase in fibre content did not affect density of the matrix but caused the increase of the storage modulus and the decrease of loss tangent, moisture content and water vapor permeability. Besides, the addition of fibres led to the increase of the yellow index. The improvement in water vapor barrier properties jointly with the enhancement of mechanical properties when fibre was present, lead to the idea that the composite developed can be used to protect food and extend its shelf life. © 2008 Elsevier Ltd. All rights reserved.
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: Gerschenson, Lia Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; 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
Materia
Composites
Physicochemical Characterization
Starch-Wheat Bran
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:11336/61676
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Starch-vegetable fibre composites to protect food productsFama, Lucia MercedesGerschenson, Lia NoemiGoyanes, Silvia NairCompositesPhysicochemical CharacterizationStarch-Wheat Branhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1The influence of wheat bran content in biodegradable composites based on cassava starch and containing glycerol and potassium sorbate were studied. Films were produced by casting and three different fractions of wheat bran fibre were used: 1.5 mg, 13.5 mg and 27.1 mg/g of matrix. It was observed that the addition of wheat bran, which contains 40 g of water insoluble fibre per 100 g of bran, shifted the glycerol-rich phase glass transition temperature toward higher temperatures, broadening and diminishing in intensity the peak associated with this relaxation. This effect suggests that the presence of fibre led to an enhancement in the glycerol dispersion. At room temperature, an increase in fibre content did not affect density of the matrix but caused the increase of the storage modulus and the decrease of loss tangent, moisture content and water vapor permeability. Besides, the addition of fibres led to the increase of the yellow index. The improvement in water vapor barrier properties jointly with the enhancement of mechanical properties when fibre was present, lead to the idea that the composite developed can be used to protect food and extend its shelf life. © 2008 Elsevier Ltd. All rights reserved.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; ArgentinaFil: Gerschenson, Lia Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; 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; ArgentinaElsevier2009-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/61676Fama, Lucia Mercedes; Gerschenson, Lia Noemi; Goyanes, Silvia Nair; Starch-vegetable fibre composites to protect food products; Elsevier; Carbohydrate Polymers; 75; 2; 1-2009; 230-2350144-8617CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.carbpol.2008.06.018info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S014486170800297Xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:24:24Zoai:ri.conicet.gov.ar:11336/61676instacron: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:34982025-09-10 13:24:25.123CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Starch-vegetable fibre composites to protect food products
title Starch-vegetable fibre composites to protect food products
spellingShingle Starch-vegetable fibre composites to protect food products
Fama, Lucia Mercedes
Composites
Physicochemical Characterization
Starch-Wheat Bran
title_short Starch-vegetable fibre composites to protect food products
title_full Starch-vegetable fibre composites to protect food products
title_fullStr Starch-vegetable fibre composites to protect food products
title_full_unstemmed Starch-vegetable fibre composites to protect food products
title_sort Starch-vegetable fibre composites to protect food products
dc.creator.none.fl_str_mv Fama, Lucia Mercedes
Gerschenson, Lia Noemi
Goyanes, Silvia Nair
author Fama, Lucia Mercedes
author_facet Fama, Lucia Mercedes
Gerschenson, Lia Noemi
Goyanes, Silvia Nair
author_role author
author2 Gerschenson, Lia Noemi
Goyanes, Silvia Nair
author2_role author
author
dc.subject.none.fl_str_mv Composites
Physicochemical Characterization
Starch-Wheat Bran
topic Composites
Physicochemical Characterization
Starch-Wheat Bran
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The influence of wheat bran content in biodegradable composites based on cassava starch and containing glycerol and potassium sorbate were studied. Films were produced by casting and three different fractions of wheat bran fibre were used: 1.5 mg, 13.5 mg and 27.1 mg/g of matrix. It was observed that the addition of wheat bran, which contains 40 g of water insoluble fibre per 100 g of bran, shifted the glycerol-rich phase glass transition temperature toward higher temperatures, broadening and diminishing in intensity the peak associated with this relaxation. This effect suggests that the presence of fibre led to an enhancement in the glycerol dispersion. At room temperature, an increase in fibre content did not affect density of the matrix but caused the increase of the storage modulus and the decrease of loss tangent, moisture content and water vapor permeability. Besides, the addition of fibres led to the increase of the yellow index. The improvement in water vapor barrier properties jointly with the enhancement of mechanical properties when fibre was present, lead to the idea that the composite developed can be used to protect food and extend its shelf life. © 2008 Elsevier Ltd. All rights reserved.
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: Gerschenson, Lia Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; 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
description The influence of wheat bran content in biodegradable composites based on cassava starch and containing glycerol and potassium sorbate were studied. Films were produced by casting and three different fractions of wheat bran fibre were used: 1.5 mg, 13.5 mg and 27.1 mg/g of matrix. It was observed that the addition of wheat bran, which contains 40 g of water insoluble fibre per 100 g of bran, shifted the glycerol-rich phase glass transition temperature toward higher temperatures, broadening and diminishing in intensity the peak associated with this relaxation. This effect suggests that the presence of fibre led to an enhancement in the glycerol dispersion. At room temperature, an increase in fibre content did not affect density of the matrix but caused the increase of the storage modulus and the decrease of loss tangent, moisture content and water vapor permeability. Besides, the addition of fibres led to the increase of the yellow index. The improvement in water vapor barrier properties jointly with the enhancement of mechanical properties when fibre was present, lead to the idea that the composite developed can be used to protect food and extend its shelf life. © 2008 Elsevier Ltd. All rights reserved.
publishDate 2009
dc.date.none.fl_str_mv 2009-01
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/11336/61676
Fama, Lucia Mercedes; Gerschenson, Lia Noemi; Goyanes, Silvia Nair; Starch-vegetable fibre composites to protect food products; Elsevier; Carbohydrate Polymers; 75; 2; 1-2009; 230-235
0144-8617
CONICET Digital
CONICET
url http://hdl.handle.net/11336/61676
identifier_str_mv Fama, Lucia Mercedes; Gerschenson, Lia Noemi; Goyanes, Silvia Nair; Starch-vegetable fibre composites to protect food products; Elsevier; Carbohydrate Polymers; 75; 2; 1-2009; 230-235
0144-8617
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.carbpol.2008.06.018
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S014486170800297X
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
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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score 12.48226

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