Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/78487
Type: Artigo de periódico
Title: CASSAVA STARCH-GELATIN BIO-BASED FILMS STRUCTURAL STABILITY AND COLOR DURING STORAGE
Author: Veiga-Santos, P
Cereda, MP
Scamparini, ARP
Abstract: The influence of additives (sucrose, propylene glycol and soybean oil) and process parameters (pH and temperature), on bio-based cassava starch-gelatin films stability during storage have been evaluated by a 2(7-3) factorial experiment design. X-ray diffractograms have indicated that only sucrose influenced film stability resulting in crystallization during storage (60 days), which was also observed by scanning electron and light microscopy images. Light micrographs, besides indicated sucrose crystallization, also allowed observing phase separation. All biofilm samples presented a high lightness and low redness and yellowness, indicating to be almost colorless. Although temperature did not influence film microstructure and color, casting temperature of 60 C had completely destroyed samples, and it has not been recommended for further investigations.
Subject: BIODEGRADABLE FILMS
ADDITIVES
CRYSTALLIZATION
MICROSTRUCTURE
COLOR
Country: Brasil
Editor: Centro Pesquisa Processamento Alimentos
Rights: aberto
Date Issue: 2008
Appears in Collections:Unicamp - Artigos e Outros Documentos

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