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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Evaluation of Interactions Between Carboxymethylcellulose and Soy Protein Isolate and their Effects on the Preparation and Characterization of Composite Edible Films

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Author(s):
de Oliveira, Maria Mariana Garcia [1] ; de Souza Silva, Keila [2] ; Mauro, Maria Aparecida [1]
Total Authors: 3
Affiliation:
[1] Sao Paulo State Univ UNESP, Inst Biosci Humanities & Exact Sci, Dept Food Engn & Technol, St Cristovao Colombo 2265, BR-15054000 Sao Jose Do Rio Preto - Brazil
[2] State Univ Maringa UEM, Dept Technol, Ave Angelo Moreira da Fonseca 1800, BR-87506370 Umuarama - Brazil
Total Affiliations: 2
Document type: Journal article
Source: FOOD BIOPHYSICS; v. 16, n. 2 JAN 2021.
Web of Science Citations: 0
Abstract

Interactions between carboxymethylcellulose (CMC) and soy protein isolate (SPI) were assessed to determine their effects on the physicochemical and morphological properties of SPI-based films. The protein-polysaccharide interactions were investigated by measuring zeta potentials, showing a dependence on the pH, ionic strength and polysaccharide concentration. SPI-based films were prepared with different CMC concentrations (0-0.5%) at pH 11 and the pH of biopolymer coacervation (pHc). The addition of CMC improved mechanical strengths of all films, but films prepared at pHc showed a reduction in percentage of elongation at break, becoming more brittle than at pH 11. The water vapor permeability did not show a strict dependence on the CMC concentration or pH, while the oxygen permeability of films prepared at pH 11 decreased with the addition of CMC until reaching a minimal value at 0.375% CMC. These results reveal the significant effects of SPI-CMC interactions on the formation and properties of films, indicating the potential of this approach to better tailor edible films and coatings for specific applications. (AU)

FAPESP's process: 17/08544-0 - Study of thermal intermittence and edible coating application to papaya drying and its effects on process efficiency and product quality
Grantee:Maria Mariana Garcia de Oliveira
Support type: Scholarships in Brazil - Master
FAPESP's process: 17/02808-6 - Minimal processes applied to fruits and vegetables: quality enhancement and energy savings
Grantee:Maria Aparecida Mauro
Support type: Regular Research Grants
FAPESP's process: 12/24259-0 - Peptide and chitosan conjugates with pharmacological potential: synthesis, prospecting of activity in membrane mimetic systems, and evaluation in cells
Grantee:Marcia Perez dos Santos Cabrera
Support type: Research Grants - Young Investigators Grants