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dc.contributor.author
Gutiérrez Carmona, Tomy José
dc.contributor.author
González, Gema
dc.date.available
2017-12-28T17:14:30Z
dc.date.issued
2016-10-06
dc.identifier.citation
González, Gema; Gutiérrez Carmona, Tomy José; Effect of cross-linking with Aloe vera gel on surface and physicochemical properties of edible films made from plantain flour; Springer; Food Biophysics; 12; 1; 6-10-2016; 11-22
dc.identifier.issn
1557-1858
dc.identifier.uri
http://hdl.handle.net/11336/31806
dc.description.abstract
Films made from plantain flour with incorporation of different concentrations (0, 2, 4 and 6 %) of a natural filler (Aloe vera gel - Av gel) were obtained by the casting method. The aim of this paper was to characterize the surface and physicochemical properties on plantain flour edible films. The average molecular weight, moisture, infrared spectroscopy, contact angle and mechanical properties were determined. Also, microstructural characterization was performed by atomic force microscopy and scanning electron microscopy. The Av gel produced cross-linking on the starch that is found in plantain flour, resulting in films with the following characteristics: smoother, more transparent, more rigid and plastics, less moist and with more hydrophobic surfaces. Finally, the surface properties of these materials were defined by the surface energy of material, which depends on the intermolecular interactions such as van der Waals-type interactions (hydrogen bond) and new bonds (cross-linking) formed between biopolymeric chains (plantain flour).
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer
dc.rights
info:eu-repo/semantics/openAccess
dc.rights
Atribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR)
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Edible Films
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Cross-Linking
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Natural Fillers
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Surface
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Otras Ciencias Químicas
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Ciencias Químicas
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CIENCIAS NATURALES Y EXACTAS
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Físico-Química, Ciencia de los Polímeros, Electroquímica
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Ciencias Químicas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.title
Effect of cross-linking with Aloe vera gel on surface and physicochemical properties of edible films made from plantain flour
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-12-04T18:03:16Z
dc.journal.volume
12
dc.journal.number
1
dc.journal.pagination
11-22
dc.journal.pais
Alemania
dc.journal.ciudad
Berlin
dc.description.fil
Fil: Gutiérrez Carmona, Tomy José. Universidad Central de Venezuela; Venezuela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
dc.description.fil
Fil: González, Gema. Instituto Venezolano de Investigaciones Científicas;
dc.journal.title
Food Biophysics
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s11483-016-9458-z
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s11483-016-9458-z
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