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dc.contributor.author
Flores, Silvia Karina
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dc.contributor.author
Costa, Daryne
dc.contributor.author
Yamashita, Fabio
dc.contributor.author
Gerschenson, Lia Noemi
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dc.contributor.author
Grossmann, Maria Victoria
dc.date.available
2019-01-16T17:52:01Z
dc.date.issued
2010-01
dc.identifier.citation
Flores, Silvia Karina; Costa, Daryne; Yamashita, Fabio; Gerschenson, Lia Noemi; Grossmann, Maria Victoria; Mixture design for evaluation of potassium sorbate and xanthan gum effect on properties of tapioca starch films obtained by extrusion; Elsevier Science; Materials Science and Engineering: C; 30; 1; 1-2010; 196-202
dc.identifier.issn
0928-4931
dc.identifier.uri
http://hdl.handle.net/11336/68135
dc.description.abstract
A mixture experimental design was used to study the physical and microbiological properties of tapioca starch-glycerol based edible films added with xanthan gum (XG) and potassium sorbate (PS) and obtained by extrusion technology. The results showed that PS presence decreased the ultimate tensile strength and elastic modulus and increased strain at break. XG produced a reinforcing effect on the films and also enhanced solubility in water and decreased moisture content. The analysis revealed significant interactions between components in the mixture. The water vapor permeability values ranged from 3.72 × 10- 10 to 6.4 × 10- 10 g/m s Pa. The PS concentration was not affected by the extrusion process and the preservative was available to act as an antimicrobial agent. Extruded films made from biopolymers showed a potential application in food technology as an active packaging.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
Antimicrobial Performance
dc.subject
Biopolymers
dc.subject
Extrusion
dc.subject
Films
dc.subject
Mixture Experimental Design
dc.subject
Physical Properties
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Mixture design for evaluation of potassium sorbate and xanthan gum effect on properties of tapioca starch films obtained by extrusion
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-01-14T18:33:12Z
dc.journal.volume
30
dc.journal.number
1
dc.journal.pagination
196-202
dc.journal.pais
Países Bajos
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dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Costa, Daryne. Universidade Estadual de Londrina; Brasil
dc.description.fil
Fil: Yamashita, Fabio. Universidade Estadual de Londrina; Brasil
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.description.fil
Fil: Grossmann, Maria Victoria. Universidade Estadual de Londrina; Brasil
dc.journal.title
Materials Science and Engineering: C
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.msec.2009.10.001
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0928493109002707
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