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dc.contributor.author
Capitani, Marianela Ivana
dc.contributor.author
Matus Basto, A.
dc.contributor.author
Ruiz Ruiz, J. C.
dc.contributor.author
Santiago García, J. L.
dc.contributor.author
Betancur Ancona, D. A.
dc.contributor.author
Nolasco, Susana Maria
dc.contributor.author
Tomás, Mabel Cristina
dc.contributor.author
Segura Campos, M. R.
dc.date.available
2018-09-07T18:59:56Z
dc.date.issued
2016-08
dc.identifier.citation
Capitani, Marianela Ivana; Matus Basto, A.; Ruiz Ruiz, J. C.; Santiago García, J. L.; Betancur Ancona, D. A.; et al.; Characterization of Biodegradable Films Based on Salvia hispanica L. Protein and Mucilage; Springer; Food and Bioprocess Technology; 9; 8; 8-2016; 1276-1286
dc.identifier.issn
1935-5130
dc.identifier.uri
http://hdl.handle.net/11336/58796
dc.description.abstract
Biodegradable films of chia by-products (mucilage and protein-rich fraction (PF)) incorporated with clove essential oil (CEO) were obtained and characterized. The effects of polymer concentration (PC; 1.0–3.0 %, w/v) and CEO concentration (0.1–1.0 %, v/v) were evaluated as well as the pH (7–10), using a 23 factorial design with four central points. The films exhibited moisture values between 11.6 and 52.1 % (d.b.), which decreased (p < 0.05) with increasing PC and CEO. The thickness of the films increased (p < 0.05) with increasing PC. PC and pH influenced (p < 0.05) the lightness (L) and variation in color between red and green (a). The orientation of the color to yellow-blue hues (b) decreased significantly (p < 0.05) with increasing PC. Transparency was significantly lower and higher (p < 0.05) than PC and CEO, respectively. The film surface morphology was evaluated using atomic force miscrocope images, and thermogravimetric analysis (TGA) was performed to study the thermal stability of the films. The displacement and tensile strength were significantly lower (p < 0.05) at higher concentrations of CEO, this variable being the only one with a significant effect. The chemical composition of the films was confirmed utilizing Fourier transform infrared (FTIR) spectroscopy. The proportion of CEO added to the films had a significant influence on antimicrobial activity, inhibiting the growth of both Escherichia coli and Staphylococcus aureus.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Antibacterial Activity
dc.subject
Biodegradable Films
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Mechanical Properties
dc.subject
Physical Characterization
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Characterization of Biodegradable Films Based on Salvia hispanica L. Protein and Mucilage
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-09-07T13:45:35Z
dc.journal.volume
9
dc.journal.number
8
dc.journal.pagination
1276-1286
dc.journal.pais
Alemania
dc.journal.ciudad
Berlin
dc.description.fil
Fil: Capitani, Marianela Ivana. Universidad Nacional del Centro de la Provincia de Buenos Aires; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
dc.description.fil
Fil: Matus Basto, A.. Universidad Autonoma de Yucatan; México
dc.description.fil
Fil: Ruiz Ruiz, J. C.. Instituto Tecnologico de Merida; México
dc.description.fil
Fil: Santiago García, J. L.. Centro de Investigación Científica de Yucatán; México
dc.description.fil
Fil: Betancur Ancona, D. A.. Universidad Autonoma de Yucatan; México
dc.description.fil
Fil: Nolasco, Susana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires; Argentina
dc.description.fil
Fil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
dc.description.fil
Fil: Segura Campos, M. R.. Universidad Autonoma de Yucatan; México
dc.journal.title
Food and Bioprocess Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s11947-016-1717-y
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1007/s11947-016-1717-y
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