Physical properties of tapioca-starch edible films: Influence of filmmaking and potassium sorbate

The effect of different gelatinization and drying techniques on physical properties of tapioca starch edible films containing sorbates were studied. Method 1 assayed involved 40 min of gelatinization (rate: 1.6 °C/min and 0.3 °C/min) and drying for a week. In this case, films showed the highest tens...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Flores, S., Famá, L., Rojas, A.M., Goyanes, S., Gerschenson, L.
Formato: JOUR
Materias:
Drying
Edible films
Gelatinization
Properties
Tapioca starch
Crystalline materials
Heating
Thin films
Viscosity
Sorbates
Starch
Manihot esculenta
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_09639969_v40_n2_p257_Flores
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_09639969_v40_n2_p257_Flores
record_format dspace
spelling todo:paper_09639969_v40_n2_p257_Flores2023-10-03T15:54:40Z Physical properties of tapioca-starch edible films: Influence of filmmaking and potassium sorbate Flores, S. Famá, L. Rojas, A.M. Goyanes, S. Gerschenson, L. Drying Edible films Gelatinization Properties Tapioca starch Crystalline materials Drying Heating Thin films Viscosity Edible films Gelatinization Sorbates Tapioca starch Starch Manihot esculenta The effect of different gelatinization and drying techniques on physical properties of tapioca starch edible films containing sorbates were studied. Method 1 assayed involved 40 min of gelatinization (rate: 1.6 °C/min and 0.3 °C/min) and drying for a week. In this case, films showed the highest tensile stress, elastic modulus (E′) and crystalline degree. When method 2 was applied, film forming solutions were gelatinized using constant heating rate (1.8 °C/min) and dried for a week. This technique, showed a reduced tensile stress and E′. Method 3 involved the same gelatinization procedure as method 2 but a faster drying was performed and a more viscous structure, increased moisture content, poorer water vapour barrier properties and less browning were attained. Solubility, in general, was not affected by technique used. The presence of potassium sorbate in the films affected their solubility, colour and mechanical properties. It can be concluded that gelatinization technique and drying method used to obtain edible films affected network characteristics determining changes in physical properties, potentially affecting film performance. © 2006 Elsevier Ltd. All rights reserved. Fil:Flores, S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Famá, L. 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. Fil:Goyanes, S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Gerschenson, L. 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_09639969_v40_n2_p257_Flores
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Drying
Edible films
Gelatinization
Properties
Tapioca starch
Crystalline materials
Drying
Heating
Thin films
Viscosity
Edible films
Gelatinization
Sorbates
Tapioca starch
Starch
Manihot esculenta
spellingShingle Drying
Edible films
Gelatinization
Properties
Tapioca starch
Crystalline materials
Drying
Heating
Thin films
Viscosity
Edible films
Gelatinization
Sorbates
Tapioca starch
Starch
Manihot esculenta
Flores, S.
Famá, L.
Rojas, A.M.
Goyanes, S.
Gerschenson, L.
Physical properties of tapioca-starch edible films: Influence of filmmaking and potassium sorbate
topic_facet Drying
Edible films
Gelatinization
Properties
Tapioca starch
Crystalline materials
Drying
Heating
Thin films
Viscosity
Edible films
Gelatinization
Sorbates
Tapioca starch
Starch
Manihot esculenta
description The effect of different gelatinization and drying techniques on physical properties of tapioca starch edible films containing sorbates were studied. Method 1 assayed involved 40 min of gelatinization (rate: 1.6 °C/min and 0.3 °C/min) and drying for a week. In this case, films showed the highest tensile stress, elastic modulus (E′) and crystalline degree. When method 2 was applied, film forming solutions were gelatinized using constant heating rate (1.8 °C/min) and dried for a week. This technique, showed a reduced tensile stress and E′. Method 3 involved the same gelatinization procedure as method 2 but a faster drying was performed and a more viscous structure, increased moisture content, poorer water vapour barrier properties and less browning were attained. Solubility, in general, was not affected by technique used. The presence of potassium sorbate in the films affected their solubility, colour and mechanical properties. It can be concluded that gelatinization technique and drying method used to obtain edible films affected network characteristics determining changes in physical properties, potentially affecting film performance. © 2006 Elsevier Ltd. All rights reserved.
format JOUR
author Flores, S.
Famá, L.
Rojas, A.M.
Goyanes, S.
Gerschenson, L.
author_facet Flores, S.
Famá, L.
Rojas, A.M.
Goyanes, S.
Gerschenson, L.
author_sort Flores, S.
title Physical properties of tapioca-starch edible films: Influence of filmmaking and potassium sorbate
title_short Physical properties of tapioca-starch edible films: Influence of filmmaking and potassium sorbate
title_full Physical properties of tapioca-starch edible films: Influence of filmmaking and potassium sorbate
title_fullStr Physical properties of tapioca-starch edible films: Influence of filmmaking and potassium sorbate
title_full_unstemmed Physical properties of tapioca-starch edible films: Influence of filmmaking and potassium sorbate
title_sort physical properties of tapioca-starch edible films: influence of filmmaking and potassium sorbate
url http://hdl.handle.net/20.500.12110/paper_09639969_v40_n2_p257_Flores
work_keys_str_mv AT floress physicalpropertiesoftapiocastarchediblefilmsinfluenceoffilmmakingandpotassiumsorbate
AT famal physicalpropertiesoftapiocastarchediblefilmsinfluenceoffilmmakingandpotassiumsorbate
AT rojasam physicalpropertiesoftapiocastarchediblefilmsinfluenceoffilmmakingandpotassiumsorbate
AT goyaness physicalpropertiesoftapiocastarchediblefilmsinfluenceoffilmmakingandpotassiumsorbate
AT gerschensonl physicalpropertiesoftapiocastarchediblefilmsinfluenceoffilmmakingandpotassiumsorbate
_version_ 1782026313187459072

Ejemplares similares