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dc.contributor.author
Fama, Lucia Mercedes  
dc.contributor.author
Bittante, Ana Mônica B. Q.  
dc.contributor.author
Sobral, Paulo J. A.  
dc.contributor.author
Goyanes, Silvia Nair  
dc.contributor.author
Gerschenson, Lia Noemi  
dc.date.available
2018-09-11T19:19:09Z  
dc.date.issued
2010-07  
dc.identifier.citation
Fama, Lucia Mercedes; Bittante, Ana Mônica B. Q.; Sobral, Paulo J. A.; Goyanes, Silvia Nair; Gerschenson, Lia Noemi; Garlic powder and wheat bran as fillers: Their effect on the physicochemical properties of edible biocomposites; Elsevier Science; Materials Science and Engineering: C; 30; 6; 7-2010; 853-859  
dc.identifier.issn
0928-4931  
dc.identifier.uri
http://hdl.handle.net/11336/59158  
dc.description.abstract
Biocomposites with two different fillers, garlic and wheat bran, were studied. They were based on cassava starch and contained glycerol as a plasticizer and potassium sorbate as an antimicrobial agent and were characterized by scanning electron microscopy (SEM), differential scanning calorimetry (DSC) and infrared spectroscopy (IR). The mechanical performance at room and lower temperatures was also studied. SEM micrographies of fractured surfaces of the wheat bran composite films showed some ruptured particles of fiber while fibrils of garlic on the order of nanometers were observed when garlic composite films were studied. Mechanical tests, at room temperature, showed that the addition of wheat bran led to an increment in the storage modulus (E′) and hardening and a decrease in Tan δ, while the garlic composite showed a diminishing in the E′ and hardening and did not produce significant changes in Tan δ values when compared with systems without fillers (matrix). In the range between -90 °C and 20 °C, all the materials studied presented two peaks in the Tan δ curve. In the case of the wheat bran composite, both relaxation peaks shifted slightly to higher temperatures, broadened and diminished their intensity when compared with those of the matrix; however garlic composite showed a similar behavior to the matrix. DSC thermograms of aqueous systems showed a slight shift of gelatinization temperature (Tgelatinization) to higher values when the fillers were present. Thermograms of films showed that both, garlic and wheat bran composites, had a lower melting point than the matrix. IR data indicated that interaction between starch and fillers determined an increase in the availability of hydroxyl groups to be involved in a dynamic exchange with water.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Elsevier Science  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/  
dc.subject
Biocomposites  
dc.subject
Fillers  
dc.subject
Garlic Powder  
dc.subject
Starch  
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Wheat Bran  
dc.subject.classification
Ingeniería de los Materiales  
dc.subject.classification
Ingeniería de los Materiales  
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INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Garlic powder and wheat bran as fillers: Their effect on the physicochemical properties of edible biocomposites  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2018-09-10T16:46:57Z  
dc.journal.volume
30  
dc.journal.number
6  
dc.journal.pagination
853-859  
dc.journal.pais
Países Bajos  
dc.journal.ciudad
Amsterdam  
dc.description.fil
Fil: Fama, Lucia Mercedes. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Física; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.description.fil
Fil: Bittante, Ana Mônica B. Q.. Universidade de Sao Paulo; Brasil  
dc.description.fil
Fil: Sobral, Paulo J. A.. Universidade de Sao Paulo; Brasil  
dc.description.fil
Fil: Goyanes, Silvia Nair. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Física; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.description.fil
Fil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.journal.title
Materials Science and Engineering: C  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.msec.2010.03.022  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0928493110000822