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dc.contributor.author
Slavutsky, Anibal Marcelo
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dc.contributor.author
Bertuzzi, Maria Alejandra
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dc.date.available
2018-10-03T19:11:04Z
dc.date.issued
2016-03
dc.identifier.citation
Slavutsky, Anibal Marcelo; Bertuzzi, Maria Alejandra; Improvement of water barrier properties of starch films by lipid nanolamination; Elsevier; Food Packaging and Shelf Life; 7; 3-2016; 41-46
dc.identifier.issn
2214-2894
dc.identifier.uri
http://hdl.handle.net/11336/61600
dc.description.abstract
A nanolaminate consists of two or more layers of material with nanometric dimensions that are physically or chemically bonded to each other. Starch based edible films present suitable characteristics for food protection, but their functional properties are affected by film water content. Nanolaminated films were formulated by coating the starch film with lipid nanolayers in order to improve their water resistance and barrier properties. Lipid nanolayer presence was confirmed by SEM images and contact angle measurements. Sorption isotherms of nanolaminated films showed an important reduction in film water adsorption through all the aw range studied. The effect on permeability of the driving force (aw difference) and the aw values at each side of the film, were analysed. Water vapour transport was controlled by water diffusion through hydrophobic nanolayers. Nanolamination of edible films improved the water barrier properties of hydrophilic films by combining starch with lipids materials at nanometric scale.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Lipid Nanolayer
dc.subject
Nanolaminated Film
dc.subject
Sorption Isotherm
dc.subject
Starch Matrix
dc.subject
Water Vapour Permeability
dc.subject.classification
Nano-materiales
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dc.subject.classification
Nanotecnología
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Improvement of water barrier properties of starch films by lipid nanolamination
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-09-27T15:36:58Z
dc.journal.volume
7
dc.journal.pagination
41-46
dc.journal.pais
Países Bajos
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dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Slavutsky, Anibal Marcelo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
dc.description.fil
Fil: Bertuzzi, Maria Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
dc.journal.title
Food Packaging and Shelf Life
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://dx.doi.org/10.1016/j.fpsl.2016.01.004
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S2214289416300047
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