Artículo
Lipid Addition to Improve Barrier Properties of Edible Starch-based Films and Coatings
Fecha de publicación:
09/2000
Editorial:
Wiley Blackwell Publishing, Inc
Revista:
Journal of Food Science
ISSN:
0022-1147
e-ISSN:
1750-3841
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Effects of formulation (lipid presence, type of starch, and plasticizer) on microstructure, water vapor (WVP) and gas (GP) permeabilities of films and coatings were analyzed. Plasticizer was necessary to maintain film and coating integrity and to avoid pores and cracks. Films made from high amylose starch showed lower WVP and GP than regular corn starch films; permeabilities of films with sorbitol (20 g/L) were lower than those with glycerol. The addition of 2g/L sunflower oil to the formulations decreased WVP of starch-based films; X-ray diffraction and Differential Scanning Calorimetry experiments demonstrated that films with plasticizer and lipid showed lower crystalline-amorphous ratio compared to films without additives. Microstructural observations helped explain the decrease of the film permeabilities during storage.
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Identificadores
Colecciones
Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Citación
Garcia, Maria Alejandra; Martino, Miriam Nora; Zaritzky, Noemi Elisabet; Lipid Addition to Improve Barrier Properties of Edible Starch-based Films and Coatings; Wiley Blackwell Publishing, Inc; Journal of Food Science; 65; 6; 9-2000; 941-947
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