Active wheat gluten films obtained by thermoplastic processing

Autores
Ansorena, Maria Roberta; Zubeldia, Francisco; Marcovich, Norma Esther
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Active films based on glycerol-plasticized wheat gluten protein containing different thyme oil concentrations (0-15 wt.%) were prepared by a thermoplastic process involving relatively high temperature and pressure. A complete thermal, structural, mechanical, antimicrobial and antioxidant characterization of all formulations was carried out. Antimicrobial activity tests showed that neat thyme oil presented a meaningful antimicrobial activity. The addition of thyme essential oil to formulations based on gluten protein allowed to prepare biodegradable and edible films with increased in vitro antioxidant and antimicrobial properties for the most concentrated samples. However, increasing essential oil concentration led to a continuous decrease in the tensile and storage modulus but to an increase in the deformability of the films. Only films containing 10 and 15 wt.% thyme oil showed reduced moisture sorption with respect to the control film (0% thyme oil), while the water vapor permeability and total soluble matter were not markedly affected by its addition. These changes were attributed to the interference of the oil in the formation of the protein molecular network, and were corroborated by the analysis of the films microstructures by SEM.
Fil: Ansorena, Maria Roberta. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería En Alimentos; Argentina
Fil: Zubeldia, Francisco. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería En Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Marcovich, Norma Esther. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Materia
Active Films
Edible Films
Essential Oil
Thermoplastic Processing
Wheat Gluten Protein
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:11336/39636
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/39636
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Active wheat gluten films obtained by thermoplastic processingAnsorena, Maria RobertaZubeldia, FranciscoMarcovich, Norma EstherActive FilmsEdible FilmsEssential OilThermoplastic ProcessingWheat Gluten Proteinhttps://purl.org/becyt/ford/2.5https://purl.org/becyt/ford/2Active films based on glycerol-plasticized wheat gluten protein containing different thyme oil concentrations (0-15 wt.%) were prepared by a thermoplastic process involving relatively high temperature and pressure. A complete thermal, structural, mechanical, antimicrobial and antioxidant characterization of all formulations was carried out. Antimicrobial activity tests showed that neat thyme oil presented a meaningful antimicrobial activity. The addition of thyme essential oil to formulations based on gluten protein allowed to prepare biodegradable and edible films with increased in vitro antioxidant and antimicrobial properties for the most concentrated samples. However, increasing essential oil concentration led to a continuous decrease in the tensile and storage modulus but to an increase in the deformability of the films. Only films containing 10 and 15 wt.% thyme oil showed reduced moisture sorption with respect to the control film (0% thyme oil), while the water vapor permeability and total soluble matter were not markedly affected by its addition. These changes were attributed to the interference of the oil in the formation of the protein molecular network, and were corroborated by the analysis of the films microstructures by SEM.Fil: Ansorena, Maria Roberta. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería En Alimentos; ArgentinaFil: Zubeldia, Francisco. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería En Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; ArgentinaFil: Marcovich, Norma Esther. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; ArgentinaElsevier Science2016-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/39636Ansorena, Maria Roberta; Zubeldia, Francisco; Marcovich, Norma Esther; Active wheat gluten films obtained by thermoplastic processing; Elsevier Science; LWT - Food Science and Technology; 69; 6-2016; 47-540023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643816300202info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2016.01.020info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:28:10Zoai:ri.conicet.gov.ar:11336/39636instacron: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 10:28:11.08CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Active wheat gluten films obtained by thermoplastic processing
title Active wheat gluten films obtained by thermoplastic processing
spellingShingle Active wheat gluten films obtained by thermoplastic processing
Ansorena, Maria Roberta
Active Films
Edible Films
Essential Oil
Thermoplastic Processing
Wheat Gluten Protein
title_short Active wheat gluten films obtained by thermoplastic processing
title_full Active wheat gluten films obtained by thermoplastic processing
title_fullStr Active wheat gluten films obtained by thermoplastic processing
title_full_unstemmed Active wheat gluten films obtained by thermoplastic processing
title_sort Active wheat gluten films obtained by thermoplastic processing
dc.creator.none.fl_str_mv Ansorena, Maria Roberta
Zubeldia, Francisco
Marcovich, Norma Esther
author Ansorena, Maria Roberta
author_facet Ansorena, Maria Roberta
Zubeldia, Francisco
Marcovich, Norma Esther
author_role author
author2 Zubeldia, Francisco
Marcovich, Norma Esther
author2_role author
author
dc.subject.none.fl_str_mv Active Films
Edible Films
Essential Oil
Thermoplastic Processing
Wheat Gluten Protein
topic Active Films
Edible Films
Essential Oil
Thermoplastic Processing
Wheat Gluten Protein
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.5
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Active films based on glycerol-plasticized wheat gluten protein containing different thyme oil concentrations (0-15 wt.%) were prepared by a thermoplastic process involving relatively high temperature and pressure. A complete thermal, structural, mechanical, antimicrobial and antioxidant characterization of all formulations was carried out. Antimicrobial activity tests showed that neat thyme oil presented a meaningful antimicrobial activity. The addition of thyme essential oil to formulations based on gluten protein allowed to prepare biodegradable and edible films with increased in vitro antioxidant and antimicrobial properties for the most concentrated samples. However, increasing essential oil concentration led to a continuous decrease in the tensile and storage modulus but to an increase in the deformability of the films. Only films containing 10 and 15 wt.% thyme oil showed reduced moisture sorption with respect to the control film (0% thyme oil), while the water vapor permeability and total soluble matter were not markedly affected by its addition. These changes were attributed to the interference of the oil in the formation of the protein molecular network, and were corroborated by the analysis of the films microstructures by SEM.
Fil: Ansorena, Maria Roberta. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería En Alimentos; Argentina
Fil: Zubeldia, Francisco. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería En Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Marcovich, Norma Esther. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
description Active films based on glycerol-plasticized wheat gluten protein containing different thyme oil concentrations (0-15 wt.%) were prepared by a thermoplastic process involving relatively high temperature and pressure. A complete thermal, structural, mechanical, antimicrobial and antioxidant characterization of all formulations was carried out. Antimicrobial activity tests showed that neat thyme oil presented a meaningful antimicrobial activity. The addition of thyme essential oil to formulations based on gluten protein allowed to prepare biodegradable and edible films with increased in vitro antioxidant and antimicrobial properties for the most concentrated samples. However, increasing essential oil concentration led to a continuous decrease in the tensile and storage modulus but to an increase in the deformability of the films. Only films containing 10 and 15 wt.% thyme oil showed reduced moisture sorption with respect to the control film (0% thyme oil), while the water vapor permeability and total soluble matter were not markedly affected by its addition. These changes were attributed to the interference of the oil in the formation of the protein molecular network, and were corroborated by the analysis of the films microstructures by SEM.
publishDate 2016
dc.date.none.fl_str_mv 2016-06
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/11336/39636
Ansorena, Maria Roberta; Zubeldia, Francisco; Marcovich, Norma Esther; Active wheat gluten films obtained by thermoplastic processing; Elsevier Science; LWT - Food Science and Technology; 69; 6-2016; 47-54
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/39636
identifier_str_mv Ansorena, Maria Roberta; Zubeldia, Francisco; Marcovich, Norma Esther; Active wheat gluten films obtained by thermoplastic processing; Elsevier Science; LWT - Food Science and Technology; 69; 6-2016; 47-54
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/url/https://www.sciencedirect.com/science/article/pii/S0023643816300202
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2016.01.020
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
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 13.070432

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