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dc.contributor.author
Slavutsky, Anibal Marcelo
dc.contributor.author
Bertuzzi, Maria Alejandra
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Armada de Romano, Margarita
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Garcia, Maria Guadalupe
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Ochoa, Nelio Ariel
dc.date.available
2016-05-13T21:29:50Z
dc.date.issued
2013-06
dc.identifier.citation
Slavutsky, Anibal Marcelo; Bertuzzi, Maria Alejandra; Armada de Romano, Margarita; Garcia, Maria Guadalupe; Ochoa, Nelio Ariel; Preparation and characterization of montmorillonite/brea gum nanocomposites films; Elsevier; Food Hydrocolloids; 35; 6-2013; 270–278
dc.identifier.issn
0268-005X
dc.identifier.uri
http://hdl.handle.net/11336/5663
dc.description.abstract
The aim of this study was the formulation and characterization of films, based on gum exudates from Brea tree and nanoclay particles, for food applications. Brea gum (BG) is a renewable resource available in semi-desert areas. Functional properties of brea gum based films were improved through the incorporation of montmorillonite (MMT). Studies on film forming solution of BG/MMT were conducted. Results indicated a reduction of foam forming with MMT incorporation due to the increase in surface energy. Nanoclay was incorporated to the polymer matrix and films were formed by casting. Effect of nanoclay concentration on physicochemical properties of films was studied. FTIR spectra showed a strong interaction between MMT and BG molecules and X-Ray diffractograms indicated an exfoliated MMT dispersion into film matrix. Optical properties of films were dependent on nanoclay concentration. Solubility and water and gas permeabilities decreased with increasing MMT content. Moisture sorption isotherms of BG and BG/MMT films were obtained. Results indicated that nanoclay incorporation produces a decrease in water uptake of BG. Nanoclay addition produced an increase in Young's module and tensile strength and a decrease in film elongation. Results showed that incorporation of 5% of MMT improved water resistance and water and gas barrier properties of BG based films and enhanced mechanical resistance of these films. Gas permeability measurements indicated that MMT addition reduced permselectivity (CO2/O2) of BG film.
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-nd/2.5/ar/
dc.subject
Edible Films
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Brea Gum
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Montmorillonite
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Physicochemical Properties
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Nano-materiales
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Nanotecnología
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Preparation and characterization of montmorillonite/brea gum nanocomposites films
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2016-03-10T13:38:59Z
dc.journal.volume
35
dc.journal.pagination
270–278
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Slavutsky, Anibal Marcelo. Ministerio de Ciencia, Tecnología e Innovación Productiva. Agencia Nacional de Promoción Cientifíca y Tecnológica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Salta. Instituto de Investigación para la Industria Química (i); Argentina
dc.description.fil
Fil: Bertuzzi, Maria Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Salta. Instituto de Investigación para la Industria Química (i); Argentina
dc.description.fil
Fil: Armada de Romano, Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Salta. Instituto de Investigación para la Industria Química (i); Argentina
dc.description.fil
Fil: Garcia, Maria Guadalupe. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico San Luis. Instituto de Física Aplicada; Argentina
dc.description.fil
Fil: Ochoa, Nelio Ariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico San Luis. Instituto de Física Aplicada; Argentina
dc.journal.title
Food Hydrocolloids
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0268005X13001860
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info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2013.06.008
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info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodhyd.2013.06.008
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