Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/344104
Type: Artigo
Title: Effect of surfactants on the functional properties of gelatin-based edible films
Author: Andreuccetti, Caroline
Carvalho, Rosemary A.
Galicia-Garcia, Tomas
Martinez-Bustos, Fernando
Grosso, Carlos R. F.
Abstract: The aim of this research was to evaluate the plasticizing effect of natural surfactants lecithin or yucca extract from Yucca schidigera on gelatin-based films. Films containing yucca extract showed higher tensile strength values (∼90–40 MPa) and moisture contents (∼15%) and less elongation (∼5%) and water vapor permeability values (∼0.22–0.09 g mm m−2 h−1 kPa−1) compared to films containing lecithin. Soluble films (∼20–50%) were obtained when yucca extract was used while lecithin produced low soluble films (<10%). The opacity of the films (∼14.5–16.2%) was similar for both surfactants and the film surface morphologies were continuous and homogeneous. X-ray diffraction indicated that the addition of surfactants produced amorphous films compared to gelatin-based films and FT-Infrared spectroscopy showed no evidence of association between the surfactants and the gelatin. The plasticizing effect was not obtained after surfactants addition and casting technique
Subject: Lecitina
Country: Reino Unido
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.jfoodeng.2010.10.007
Address: https://www.sciencedirect.com/science/article/pii/S0260877410004954
Date Issue: 2011
Appears in Collections:FEA - Artigos e Outros Documentos

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