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

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 eva...

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Autores principales: Bernhardt, D.C., Pérez, C.D., Fissore, E.N., De'Nobili, M.D., Rojas, A.M.
Formato: JOUR
Materias:
Antioxidant capability
Corn husk fiber
Pectin composite film
Surface properties
Tensile strength
Water vapor permeability
Agricultural wastes
Antioxidants
Contact angle
Fibers
Fillers
Mechanical permeability
Water vapor
Corn husks
Critical concentration
Interconnected network
Material development
Mechanical performance
Polysaccharide composition
Surface contact angle
Composite films
pectin
chemistry
food packaging
maize
permeability
tensile strength
Food Packaging
Pectins
Permeability
Tensile Strength
Zea mays
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_01448617_v164_n_p13_Bernhardt
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_01448617_v164_n_p13_Bernhardt
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spelling todo:paper_01448617_v164_n_p13_Bernhardt2023-10-03T14:59:37Z Pectin-based composite film: Effect of corn husk fiber concentration on their properties Bernhardt, D.C. Pérez, C.D. Fissore, E.N. De'Nobili, M.D. Rojas, A.M. Antioxidant capability Corn husk fiber Pectin composite film Surface properties Tensile strength Water vapor permeability Agricultural wastes Antioxidants Contact angle Fibers Fillers Mechanical permeability Surface properties Tensile strength Water vapor Corn husks Critical concentration Interconnected network Material development Mechanical performance Polysaccharide composition Surface contact angle Water vapor permeability Composite films pectin chemistry food packaging maize permeability tensile strength Food Packaging Pectins Permeability Tensile Strength Zea mays 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. © 2017 Elsevier Ltd Fil:Pérez, C.D. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Fissore, E.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Rojas, A.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_01448617_v164_n_p13_Bernhardt
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Antioxidant capability
Corn husk fiber
Pectin composite film
Surface properties
Tensile strength
Water vapor permeability
Agricultural wastes
Antioxidants
Contact angle
Fibers
Fillers
Mechanical permeability
Surface properties
Tensile strength
Water vapor
Corn husks
Critical concentration
Interconnected network
Material development
Mechanical performance
Polysaccharide composition
Surface contact angle
Water vapor permeability
Composite films
pectin
chemistry
food packaging
maize
permeability
tensile strength
Food Packaging
Pectins
Permeability
Tensile Strength
Zea mays
spellingShingle Antioxidant capability
Corn husk fiber
Pectin composite film
Surface properties
Tensile strength
Water vapor permeability
Agricultural wastes
Antioxidants
Contact angle
Fibers
Fillers
Mechanical permeability
Surface properties
Tensile strength
Water vapor
Corn husks
Critical concentration
Interconnected network
Material development
Mechanical performance
Polysaccharide composition
Surface contact angle
Water vapor permeability
Composite films
pectin
chemistry
food packaging
maize
permeability
tensile strength
Food Packaging
Pectins
Permeability
Tensile Strength
Zea mays
Bernhardt, D.C.
Pérez, C.D.
Fissore, E.N.
De'Nobili, M.D.
Rojas, A.M.
Pectin-based composite film: Effect of corn husk fiber concentration on their properties
topic_facet Antioxidant capability
Corn husk fiber
Pectin composite film
Surface properties
Tensile strength
Water vapor permeability
Agricultural wastes
Antioxidants
Contact angle
Fibers
Fillers
Mechanical permeability
Surface properties
Tensile strength
Water vapor
Corn husks
Critical concentration
Interconnected network
Material development
Mechanical performance
Polysaccharide composition
Surface contact angle
Water vapor permeability
Composite films
pectin
chemistry
food packaging
maize
permeability
tensile strength
Food Packaging
Pectins
Permeability
Tensile Strength
Zea mays
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. © 2017 Elsevier Ltd
format JOUR
author Bernhardt, D.C.
Pérez, C.D.
Fissore, E.N.
De'Nobili, M.D.
Rojas, A.M.
author_facet Bernhardt, D.C.
Pérez, C.D.
Fissore, E.N.
De'Nobili, M.D.
Rojas, A.M.
author_sort Bernhardt, D.C.
title Pectin-based composite film: Effect of corn husk fiber concentration on their properties
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
url http://hdl.handle.net/20.500.12110/paper_01448617_v164_n_p13_Bernhardt
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