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dc.contributor.author
Delgado, Juan Francisco
dc.contributor.author
Peltzer, Mercedes Ana
dc.contributor.author
Salvay, Andrés Gerardo
dc.contributor.author
de la Osa, Orlando
dc.contributor.author
Wagner, Jorge Ricardo
dc.date.available
2020-11-03T20:50:55Z
dc.date.issued
2018-08
dc.identifier.citation
Delgado, Juan Francisco; Peltzer, Mercedes Ana; Salvay, Andrés Gerardo; de la Osa, Orlando; Wagner, Jorge Ricardo; Characterization of thermal, mechanical and hydration properties of novel films based on Saccharomyces cerevisiae biomass; Elsevier; Innovative Food Science & Emerging Technologies; 48; 8-2018; 240-247
dc.identifier.issn
1466-8564
dc.identifier.uri
http://hdl.handle.net/11336/117552
dc.description.abstract
Characterization of films made of Saccharomyces cerevisiae biomass was performed so as to better understand their properties. The treated yeast biomass, named HTH, was prepared by subsequent steps including a first homogenization, heat treatment and final homogenization. Glycerol was added as plasticizer and films were evaluated using different techniques to measure mechanical behaviour, thermal properties and water sorption. Temperature of maximum decomposition rate was found near 300 °C, while the gradually disappearance of amide II band (1543 cm−1) occurred from 225 °C, identified by FTIR spectra of residues of thermally treated films by TGA. A glass transition at 64.5 ± 3.0 °C and two low energy endotherms at 61.2 ± 2.3 and 106.1 ± 0.7 °C were determined in completely dehydrated films without glycerol. When glycerol content was increased the glass transition temperature was shifted to lower values, a maximum elongation of 12% was reached, Young's modulus decreased from 88 to 9 MPa and the water uptake of films raised from 0.49 to 0.79 g H2O/g of dry matter. The characterization of yeast biodegradable films provided evidence of their properties for a potential future use in packaging industry. Industrial relevance: The development of biodegradable films based on yeast biomass carries many advantages to the food industry, such as, the possibility of using commercial pressed baker's yeast or an industrial residue from brewing industry, the use of a low-cost sources and the application of environmentally friendly procedures. The methodologies applied for the development of the film forming dispersion, high pressure homogenization and thermal treatment, are able to be scaled-up to an industrial level.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
BIODEGRADABLE FILMS
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CHARACTERIZATION
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INFRARED SPECTROSCOPY
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MODULATED-TEMPERATURE DIFFERENTIAL SCANNING CALORIMETRY
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TENSILE TESTS
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WATER SORPTION
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YEAST
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Characterization of thermal, mechanical and hydration properties of novel films based on Saccharomyces cerevisiae biomass
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-11-02T17:06:20Z
dc.journal.volume
48
dc.journal.pagination
240-247
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Delgado, Juan Francisco. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina
dc.description.fil
Fil: Peltzer, Mercedes Ana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina
dc.description.fil
Fil: Salvay, Andrés Gerardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina
dc.description.fil
Fil: de la Osa, Orlando. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina
dc.description.fil
Fil: Wagner, Jorge Ricardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.journal.title
Innovative Food Science & Emerging Technologies
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.ifset.2018.06.017
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S146685641630875X
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