Repositorio Institucional
Repositorio Institucional
CONICET Digital
  • Inicio
  • EXPLORAR
    • AUTORES
    • DISCIPLINAS
    • COMUNIDADES
  • Estadísticas
  • Novedades
    • Noticias
    • Boletines
  • Ayuda
    • General
    • Datos de investigación
  • Acerca de
    • CONICET Digital
    • Equipo
    • Red Federal
  • Contacto
JavaScript is disabled for your browser. Some features of this site may not work without it.
  • INFORMACIÓN GENERAL
  • RESUMEN
  • ESTADISTICAS
 
Capítulo de Libro

Effect of Cross-Linking Agent on Mechanical and Permeation Properties of Criolla Orange Pectin

Título del libro: Pectins - The New-Old Polysaccharides

Garcia, Maria GuadalupeIcon ; Masuelli, Martin AlbertoIcon
Otros responsables: Masuelli, Martin AlbertoIcon
Fecha de publicación: 2022
Editorial: IntechOpen
ISBN: 978-1-83969-597-1
Idioma: Inglés
Clasificación temática:
Otras Ingeniería de los Materiales

Resumen

Pectin from orange peel was extracted and cross-linked, applying different cross-linking agents to visualize any effect on its mechanical and permeation properties. Calcium chloride (II) and iron chloride (III) were the cross-linking agents. Besides, commercial pectin was also used to compare its properties with neat orange pectin. Tensile testing showed mechanical stiffness of the orange pectin matrix in the presence of cross-linking agents. Calcium ions better cross-linked the polymer matrix as shown by their highest tensile strength and elastic modulus, with moderate elongation at break. Iron ions showed a weaker cross-linking effect on the pectin matrix, improving the elastic modulus but retaining almost the same tension strength. Lower elongation at break concerning neat orange pectin was observed for cross-linked samples. Water uptake (WU) and water vapor permeation (WVP) of cross-linked samples had lower values than those of neat orange pectin. However, these results are still high compared with synthetic polymers. Finally, gas permeation assays were performed using N2, O2 and CO2 gases, according to exchangeable gases in fresh fruits and vegetable packaging. Results showed a conveniently modified atmosphere effect by avoiding CO2 permeation and stabilizing N2 and O2 selectivity.
Palabras clave: PECTIN , CROSSLINKING , MECHANICAL PROPERTIES , FOOD PACKAGING
Ver el registro completo
 
Archivos asociados
Thumbnail
 
Tamaño: 382.3Kb
Formato: PDF
.
Descargar
Licencia
info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/233549
URL: https://www.intechopen.com/online-first/effect-of-cross-linking-agent-on-mechani
DOI: http://dx.doi.org/10.5772/intechopen.102976
Colecciones
Capítulos de libros(INFAP)
Capítulos de libros de INST. DE FISICA APLICADA "DR. JORGE ANDRES ZGRABLICH"
Citación
Garcia, Maria Guadalupe; Masuelli, Martin Alberto; Effect of Cross-Linking Agent on Mechanical and Permeation Properties of Criolla Orange Pectin; IntechOpen; 2022; 1-13
Compartir
Altmétricas
 

Enviar por e-mail
Separar cada destinatario (hasta 5) con punto y coma.
  • Facebook
  • X Conicet Digital
  • Instagram
  • YouTube
  • Sound Cloud
  • LinkedIn

Los contenidos del CONICET están licenciados bajo Creative Commons Reconocimiento 2.5 Argentina License

https://www.conicet.gov.ar/ - CONICET

Inicio

Explorar

  • Autores
  • Disciplinas
  • Comunidades

Estadísticas

Novedades

  • Noticias
  • Boletines

Ayuda

Acerca de

  • CONICET Digital
  • Equipo
  • Red Federal

Contacto

Godoy Cruz 2290 (C1425FQB) CABA – República Argentina – Tel: +5411 4899-5400 repositorio@conicet.gov.ar
TÉRMINOS Y CONDICIONES