Pectin-based composite film: effect of corn husk fiber concentration on their properties

Autores
Bernhardt, Dana Cecilia; Perez, Carolina Daiana; Fissore, Eliana Noemi; De'Nobili, Maria Dolores; Rojas, Ana Maria Luisa
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Considering the polysaccharide composition and 32% of crystallinity of the water insoluble fiber extracted from corn husk (CHF) agricultural residue, its filler performance as water vapor permeability (WVP) and mechanical modifier in edible films based on commercial low methoxyl pectin (LMP) was evaluated (0, 1, 3, 5, 8% concentrations). The 53-μm-CHF carried phenolics and carotenes, and composites showed antioxidant capacity. Homogeneous films with a continuous LMP matrix were obtained. The 5%-CHF composite showed the highest surface contact angle (44°) and tensile strength, without change in elongation, while WVP was decreased in the 3–8% CHF-LMP-films. The latter was ascribed to the CHF-filler crystallinity whereas the improvement in mechanical performance and contact angle was attributed to a CHF-interconnected network formed at 5%-CHF critical concentration. Corn husk residue can be utilized as a source of fibers for material development. Composites with enhanced performance can be an antioxidant strategy at food interfaces.
Instituto de Tecnología de Alimentos
Fil: Bernhardt, Dana Cecilia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Perez, Carolina Daiana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Fissore, Eliana Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: De'nobili, Maria Dolores. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rojas, Ana Maria Luisa. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fuente
Carbohydrate Polymers 164 : 13-22 (May 2017)
Materia
Maíz
Cáscaras
Fibras
Polisacáridos
Polimeros
Pectinas
Maize
Husks
Fibres
Polysaccharides
Polymers
Pectins
Film
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/2710
Acceder
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network_name_str INTA Digital (INTA)
spelling Pectin-based composite film: effect of corn husk fiber concentration on their propertiesBernhardt, Dana CeciliaPerez, Carolina DaianaFissore, Eliana NoemiDe'Nobili, Maria DoloresRojas, Ana Maria LuisaMaízCáscarasFibrasPolisacáridosPolimerosPectinasMaizeHusksFibresPolysaccharidesPolymersPectinsFilmConsidering the polysaccharide composition and 32% of crystallinity of the water insoluble fiber extracted from corn husk (CHF) agricultural residue, its filler performance as water vapor permeability (WVP) and mechanical modifier in edible films based on commercial low methoxyl pectin (LMP) was evaluated (0, 1, 3, 5, 8% concentrations). The 53-μm-CHF carried phenolics and carotenes, and composites showed antioxidant capacity. Homogeneous films with a continuous LMP matrix were obtained. The 5%-CHF composite showed the highest surface contact angle (44°) and tensile strength, without change in elongation, while WVP was decreased in the 3–8% CHF-LMP-films. The latter was ascribed to the CHF-filler crystallinity whereas the improvement in mechanical performance and contact angle was attributed to a CHF-interconnected network formed at 5%-CHF critical concentration. Corn husk residue can be utilized as a source of fibers for material development. Composites with enhanced performance can be an antioxidant strategy at food interfaces.Instituto de Tecnología de AlimentosFil: Bernhardt, Dana Cecilia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Perez, Carolina Daiana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Fissore, Eliana Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: De'nobili, Maria Dolores. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Rojas, Ana Maria Luisa. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina2018-07-03T11:50:32Z2018-07-03T11:50:32Z2017-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.sciencedirect.com/science/article/pii/S0144861717300310http://hdl.handle.net/20.500.12123/27100144-8617https://doi.org/10.1016/j.carbpol.2017.01.031Carbohydrate Polymers 164 : 13-22 (May 2017)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-10-16T09:29:13Zoai:localhost:20.500.12123/2710instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-16 09:29:13.644INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Pectin-based composite film: effect of corn husk fiber concentration on their properties
title Pectin-based composite film: effect of corn husk fiber concentration on their properties
spellingShingle Pectin-based composite film: effect of corn husk fiber concentration on their properties
Bernhardt, Dana Cecilia
Maíz
Cáscaras
Fibras
Polisacáridos
Polimeros
Pectinas
Maize
Husks
Fibres
Polysaccharides
Polymers
Pectins
Film
title_short Pectin-based composite film: effect of corn husk fiber concentration on their properties
title_full Pectin-based composite film: effect of corn husk fiber concentration on their properties
title_fullStr Pectin-based composite film: effect of corn husk fiber concentration on their properties
title_full_unstemmed Pectin-based composite film: effect of corn husk fiber concentration on their properties
title_sort Pectin-based composite film: effect of corn husk fiber concentration on their properties
dc.creator.none.fl_str_mv Bernhardt, Dana Cecilia
Perez, Carolina Daiana
Fissore, Eliana Noemi
De'Nobili, Maria Dolores
Rojas, Ana Maria Luisa
author Bernhardt, Dana Cecilia
author_facet Bernhardt, Dana Cecilia
Perez, Carolina Daiana
Fissore, Eliana Noemi
De'Nobili, Maria Dolores
Rojas, Ana Maria Luisa
author_role author
author2 Perez, Carolina Daiana
Fissore, Eliana Noemi
De'Nobili, Maria Dolores
Rojas, Ana Maria Luisa
author2_role author
author
author
author
dc.subject.none.fl_str_mv Maíz
Cáscaras
Fibras
Polisacáridos
Polimeros
Pectinas
Maize
Husks
Fibres
Polysaccharides
Polymers
Pectins
Film
topic Maíz
Cáscaras
Fibras
Polisacáridos
Polimeros
Pectinas
Maize
Husks
Fibres
Polysaccharides
Polymers
Pectins
Film
dc.description.none.fl_txt_mv Considering the polysaccharide composition and 32% of crystallinity of the water insoluble fiber extracted from corn husk (CHF) agricultural residue, its filler performance as water vapor permeability (WVP) and mechanical modifier in edible films based on commercial low methoxyl pectin (LMP) was evaluated (0, 1, 3, 5, 8% concentrations). The 53-μm-CHF carried phenolics and carotenes, and composites showed antioxidant capacity. Homogeneous films with a continuous LMP matrix were obtained. The 5%-CHF composite showed the highest surface contact angle (44°) and tensile strength, without change in elongation, while WVP was decreased in the 3–8% CHF-LMP-films. The latter was ascribed to the CHF-filler crystallinity whereas the improvement in mechanical performance and contact angle was attributed to a CHF-interconnected network formed at 5%-CHF critical concentration. Corn husk residue can be utilized as a source of fibers for material development. Composites with enhanced performance can be an antioxidant strategy at food interfaces.
Instituto de Tecnología de Alimentos
Fil: Bernhardt, Dana Cecilia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Perez, Carolina Daiana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Fissore, Eliana Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: De'nobili, Maria Dolores. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rojas, Ana Maria Luisa. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Considering the polysaccharide composition and 32% of crystallinity of the water insoluble fiber extracted from corn husk (CHF) agricultural residue, its filler performance as water vapor permeability (WVP) and mechanical modifier in edible films based on commercial low methoxyl pectin (LMP) was evaluated (0, 1, 3, 5, 8% concentrations). The 53-μm-CHF carried phenolics and carotenes, and composites showed antioxidant capacity. Homogeneous films with a continuous LMP matrix were obtained. The 5%-CHF composite showed the highest surface contact angle (44°) and tensile strength, without change in elongation, while WVP was decreased in the 3–8% CHF-LMP-films. The latter was ascribed to the CHF-filler crystallinity whereas the improvement in mechanical performance and contact angle was attributed to a CHF-interconnected network formed at 5%-CHF critical concentration. Corn husk residue can be utilized as a source of fibers for material development. Composites with enhanced performance can be an antioxidant strategy at food interfaces.
publishDate 2017
dc.date.none.fl_str_mv 2017-05
2018-07-03T11:50:32Z
2018-07-03T11:50:32Z
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 https://www.sciencedirect.com/science/article/pii/S0144861717300310
http://hdl.handle.net/20.500.12123/2710
0144-8617
https://doi.org/10.1016/j.carbpol.2017.01.031
url https://www.sciencedirect.com/science/article/pii/S0144861717300310
http://hdl.handle.net/20.500.12123/2710
https://doi.org/10.1016/j.carbpol.2017.01.031
identifier_str_mv 0144-8617
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Carbohydrate Polymers 164 : 13-22 (May 2017)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
_version_ 1846143502152368128
score 12.712165

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