| Full text | |
| Author(s): |
Total Authors: 2
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| Affiliation: | [1] Sao Paulo State Univ, Food Engn & Technol Dept, Sao Jose Do Rio Preto - Brazil
[2] Univ Antioquia, Fac Agr Sci, Res Grp Agr Sci GRICA, Medellin - Colombia
Total Affiliations: 2
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| Document type: | Journal article |
| Source: | Food Technology and Biotechnology; v. 53, n. 3, p. 348-353, JUL-SEP 2015. |
| Web of Science Citations: | 5 |
| Abstract | |
The effect of adding a hydrocolloid on the structural, mechanical and barrier properties of zein-based blend films is evaluated. Zein-oleic acid blend film with added xanthan gum (Z-OA-XG) showed higher water solubility (13.09 %) and opacity (8.49 AU/mm) than zein-oleic acid (Z-OA) film (10.80 % and 5.19 AU/mm, respectively). Furthermore, Z-OA film had greater flexibility with lower Young's Modulus (YM=5.02 MPa) and higher elongation at break (eta=10.62 %); nonetheless, it was less resistant to tension (tensile strength sigma=8.5 MPa) than Z-OA-XG film, which showed YM, eta and sigma of 6.38 MPa, 6.66 % and 10.485 MPa, respectively. Both films had glossy and homogeneous structure with comparable water vapour and oxygen barrier properties around 4.39.10(-11) and 1.82.10(-13) g/(Pa.s.m), respectively. Based on that, xanthan gum structure influenced mainly mechanical and light barrier properties of zein-oleic acid blend films. (AU) | |
| FAPESP's process: | 11/08107-3 - Development of zein-based biodegradable films, characterization of the functional and structural properties and evaluation of the use as coatings in the conservation of the physicochemical characteristics of Minas padrão cheese |
| Grantee: | Carolina Pena Serna |
| Support Opportunities: | Scholarships in Brazil - Doctorate |