Mechanical properties of tapioca starch edible films containing sorbates

Autores
Fama, Lucia Mercedes; Rojas, Ana Maria Luisa; Goyanes, Silvia Nair; Gerschenson, Lia Noemi
Año de publicación
2005
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of sorbate present on mechanical properties of edible films prepared with suspensions of tapioca starch containing glycerol, was studied. Films were prepared by casting the systems after gelatinization. The storage modulus (E′) and the tangent of the phase angle (tan δ) of the film pieces were determined with a Dynamic Mechanical Thermal Analyzer along 8 weeks of storage at a relative humidity (RH) of 57.5% and at 25°C. Stress-strain behavior along quasi-static tests was also analysed using the same device. Results obtained showed that sorbate incorporation resulted in a decrease (≅75%) of E′ and an increase (≅200%) of tan δ after 2 weeks of storage. Antimicrobial presence also affected film performance along storage: it showed a continuous decrease of tan δ along 8 weeks storage as well as an increase in the tendency to rupture with time. Films without sorbate showed an increase of tan δ along 4 weeks and they presented rupture for all storage periods studied. Aging of starch, characteristics of the network as well as sorbate destruction along storage, are responsible for the changes observed in mechanical properties of the film along 8 weeks. © 2004 Swiss Society of Food Science and Technology. Published by 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: 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. 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
Edible Films
Mechanical Properties
Sorbates
Tapioca-Starch
X-Ray
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:11336/61091
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/61091
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Mechanical properties of tapioca starch edible films containing sorbatesFama, Lucia MercedesRojas, Ana Maria LuisaGoyanes, Silvia NairGerschenson, Lia NoemiEdible FilmsMechanical PropertiesSorbatesTapioca-StarchX-RayThe effect of sorbate present on mechanical properties of edible films prepared with suspensions of tapioca starch containing glycerol, was studied. Films were prepared by casting the systems after gelatinization. The storage modulus (E′) and the tangent of the phase angle (tan δ) of the film pieces were determined with a Dynamic Mechanical Thermal Analyzer along 8 weeks of storage at a relative humidity (RH) of 57.5% and at 25°C. Stress-strain behavior along quasi-static tests was also analysed using the same device. Results obtained showed that sorbate incorporation resulted in a decrease (≅75%) of E′ and an increase (≅200%) of tan δ after 2 weeks of storage. Antimicrobial presence also affected film performance along storage: it showed a continuous decrease of tan δ along 8 weeks storage as well as an increase in the tendency to rupture with time. Films without sorbate showed an increase of tan δ along 4 weeks and they presented rupture for all storage periods studied. Aging of starch, characteristics of the network as well as sorbate destruction along storage, are responsible for the changes observed in mechanical properties of the film along 8 weeks. © 2004 Swiss Society of Food Science and Technology. Published by 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: 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. 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; ArgentinaElsevier Science2005-12info: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/11336/61091Fama, Lucia Mercedes; Rojas, Ana Maria Luisa; Goyanes, Silvia Nair; Gerschenson, Lia Noemi; Mechanical properties of tapioca starch edible films containing sorbates; Elsevier Science; LWT - Food Science and Technology; 38; 6; 12-2005; 631-6390023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2004.07.024info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:16:09Zoai:ri.conicet.gov.ar:11336/61091instacron: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 13:16:09.411CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Mechanical properties of tapioca starch edible films containing sorbates
title Mechanical properties of tapioca starch edible films containing sorbates
spellingShingle Mechanical properties of tapioca starch edible films containing sorbates
Fama, Lucia Mercedes
Edible Films
Mechanical Properties
Sorbates
Tapioca-Starch
X-Ray
title_short Mechanical properties of tapioca starch edible films containing sorbates
title_full Mechanical properties of tapioca starch edible films containing sorbates
title_fullStr Mechanical properties of tapioca starch edible films containing sorbates
title_full_unstemmed Mechanical properties of tapioca starch edible films containing sorbates
title_sort Mechanical properties of tapioca starch edible films containing sorbates
dc.creator.none.fl_str_mv Fama, Lucia Mercedes
Rojas, Ana Maria Luisa
Goyanes, Silvia Nair
Gerschenson, Lia Noemi
author Fama, Lucia Mercedes
author_facet Fama, Lucia Mercedes
Rojas, Ana Maria Luisa
Goyanes, Silvia Nair
Gerschenson, Lia Noemi
author_role author
author2 Rojas, Ana Maria Luisa
Goyanes, Silvia Nair
Gerschenson, Lia Noemi
author2_role author
author
author
dc.subject.none.fl_str_mv Edible Films
Mechanical Properties
Sorbates
Tapioca-Starch
X-Ray
topic Edible Films
Mechanical Properties
Sorbates
Tapioca-Starch
X-Ray
dc.description.none.fl_txt_mv The effect of sorbate present on mechanical properties of edible films prepared with suspensions of tapioca starch containing glycerol, was studied. Films were prepared by casting the systems after gelatinization. The storage modulus (E′) and the tangent of the phase angle (tan δ) of the film pieces were determined with a Dynamic Mechanical Thermal Analyzer along 8 weeks of storage at a relative humidity (RH) of 57.5% and at 25°C. Stress-strain behavior along quasi-static tests was also analysed using the same device. Results obtained showed that sorbate incorporation resulted in a decrease (≅75%) of E′ and an increase (≅200%) of tan δ after 2 weeks of storage. Antimicrobial presence also affected film performance along storage: it showed a continuous decrease of tan δ along 8 weeks storage as well as an increase in the tendency to rupture with time. Films without sorbate showed an increase of tan δ along 4 weeks and they presented rupture for all storage periods studied. Aging of starch, characteristics of the network as well as sorbate destruction along storage, are responsible for the changes observed in mechanical properties of the film along 8 weeks. © 2004 Swiss Society of Food Science and Technology. Published by 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: 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. 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 effect of sorbate present on mechanical properties of edible films prepared with suspensions of tapioca starch containing glycerol, was studied. Films were prepared by casting the systems after gelatinization. The storage modulus (E′) and the tangent of the phase angle (tan δ) of the film pieces were determined with a Dynamic Mechanical Thermal Analyzer along 8 weeks of storage at a relative humidity (RH) of 57.5% and at 25°C. Stress-strain behavior along quasi-static tests was also analysed using the same device. Results obtained showed that sorbate incorporation resulted in a decrease (≅75%) of E′ and an increase (≅200%) of tan δ after 2 weeks of storage. Antimicrobial presence also affected film performance along storage: it showed a continuous decrease of tan δ along 8 weeks storage as well as an increase in the tendency to rupture with time. Films without sorbate showed an increase of tan δ along 4 weeks and they presented rupture for all storage periods studied. Aging of starch, characteristics of the network as well as sorbate destruction along storage, are responsible for the changes observed in mechanical properties of the film along 8 weeks. © 2004 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
publishDate 2005
dc.date.none.fl_str_mv 2005-12
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/11336/61091
Fama, Lucia Mercedes; Rojas, Ana Maria Luisa; Goyanes, Silvia Nair; Gerschenson, Lia Noemi; Mechanical properties of tapioca starch edible films containing sorbates; Elsevier Science; LWT - Food Science and Technology; 38; 6; 12-2005; 631-639
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/61091
identifier_str_mv Fama, Lucia Mercedes; Rojas, Ana Maria Luisa; Goyanes, Silvia Nair; Gerschenson, Lia Noemi; Mechanical properties of tapioca starch edible films containing sorbates; Elsevier Science; LWT - Food Science and Technology; 38; 6; 12-2005; 631-639
0023-6438
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.lwt.2004.07.024
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
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
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score 12.993085

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