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dc.contributor.author
Chalapud Narvaez, Mayra Carolina
dc.contributor.author
Baumler, Erica Raquel
dc.contributor.author
Carelli Albarracin, Amalia Antonia
dc.date.available
2019-12-05T19:17:50Z
dc.date.issued
2018-06
dc.identifier.citation
Chalapud Narvaez, Mayra Carolina; Baumler, Erica Raquel; Carelli Albarracin, Amalia Antonia; Emulsions of sunflower wax in pectin aqueous solutions: Physical characterization and stability; Elsevier Science; Food Research International; 108; 6-2018; 216-225
dc.identifier.issn
0963-9969
dc.identifier.uri
http://hdl.handle.net/11336/91526
dc.description.abstract
The knowledge of the stability and physical properties of film-forming solutions is necessary for optimizing the process design of films. In order to evaluate their applicability for the production of edible films, the rheological and microstructural properties, particle size and physicochemical stability of aqueous emulsions of low methoxyl pectin and sunflower waxes from normal and high-oleic hybrids were assessed. Emulsions were prepared with different pectin concentrations (1, 2 and 3% w/w) and wax proportions (0.1, 0.2 and 0.3 g/g pectin). The rheological behavior was best described by the power law model. The values of the behavior index (n) were close to 1, exhibiting a behavior close to Newtonian fluids. The addition of waxes caused an increase in viscosity and shear stress. The particle size of the emulsions made with waxes from high-oleic sunflower was smaller than those from the normal hybrid. In most cases, size distributions with greater height and less amplitude were obtained, mainly when the pectin content was higher. Confocal images allowed to observe the presence of waxes and their dispersion in the pectin matrix. Destabilization phenomena such as sedimentation, coalescence and creaming were observed at long test times independent of the wax origin. These results evidence the potential use of these emulsions for the manufacture of edible films.
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
CONFOCAL MICROSCOPY
dc.subject
EMULSIONS
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HIGH-OLEIC SUNFLOWER WAX
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LOW METHOXYL PECTIN
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NORMAL SUNFLOWER WAX
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PARTICLE SIZE DISTRIBUTION
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PHYSICAL STABILITY
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RHEOLOGY
dc.subject.classification
Ingeniería Química
dc.subject.classification
Ingeniería Química
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.subject.classification
Físico-Química, Ciencia de los Polímeros, Electroquímica
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Ciencias Químicas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.title
Emulsions of sunflower wax in pectin aqueous solutions: Physical characterization and stability
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-10-22T15:44:28Z
dc.journal.volume
108
dc.journal.pagination
216-225
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Chalapud Narvaez, Mayra Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
dc.description.fil
Fil: Baumler, Erica Raquel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
dc.description.fil
Fil: Carelli Albarracin, Amalia Antonia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
dc.journal.title
Food Research International
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0963996918302370
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodres.2018.03.053
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