Functional properties of gelatin-based films containing Yucca schidigera extract produced via casting, extrusion and blown extrusion processes: A preliminary study

dc.creatorAndreuccetti, Caroline
dc.creatorCarvalho, Rosemary A.
dc.creatorGalicia-Garcia, Tomas
dc.creatorMartinez-Bustos, Fernando
dc.creatorGonzalez-Nunez, Ruben
dc.creatorGrosso, Carlos R. F.
dc.date2012
dc.date2013-09-19T18:06:36Z
dc.date2016-06-30T18:49:39Z
dc.date2013-09-19T18:06:36Z
dc.date2016-06-30T18:49:39Z
dc.date.accessioned2018-03-29T01:53:02Z
dc.date.available2018-03-29T01:53:02Z
dc.identifierJournal of Food Engineering. Elsevier, v.113, n.1, p.33-40, 2012
dc.identifier0260-8774
dc.identifierWOS:000306876400005
dc.identifier10.1016/j.jfoodeng.2012.05.031
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/2296
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/2296
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1308307
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionGelatin-based films containing both Yucca schidigera extract and low concentrations of glycerol (0.25-8.75 g per 100 g protein) were produced by extrusion (EF) and characterized in relation to their mechanical properties and moisture content. The formulations that resulted in either larger or smaller elongation values were used to produce films via both blown extrusion (EBF) and casting (CF) and were characterized with respect to their mechanical properties, water vapor permeability, moisture content, solubility, morphology and infrared spectroscopy. The elongation of the EF films was significantly higher than that of the CF and EBF films. The transversal section possessed a compact, homogeneous structure for all of the films studied. The solubility of the films (36-40%) did not differ significantly between the different processes evaluated. The EBF films demonstrated lower water vapor permeability (0.12 g mm m-(2) h(-1) kPa(-1)) than the CF and EF films. The infrared spectra did not indicate any strong interactions between the added compounds. Thermoplastic processing of the gelatin films can significantly increase their elongation; however, a more detailed assessment and optimization of the extrusion conditions is necessary, along with the addition of partially hydrophobic compounds, such as surfactants. (C) 2012 Elsevier Ltd. All rights reserved.
dc.description113
dc.description1
dc.description33
dc.description40
dc.descriptionGelita Mexico
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionICyTDF - Mexico
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.languageeng
dc.publisherElsevier
dc.publisherOxford
dc.relationJournal of Food Engineering
dc.rightsfechado
dc.sourceWOS
dc.subjectBiodegradable films
dc.subjectGelatin
dc.subjectYucca schidigera
dc.subjectSurfactant
dc.subjectThermoplastic process
dc.subjectExtrusion
dc.subjectWATER-VAPOR PERMEABILITY
dc.subjectEDIBLE FILMS
dc.subjectPHYSICAL-PROPERTIES
dc.subjectTENSILE PROPERTIES
dc.subjectWHEAT GLUTEN
dc.subjectMECHANICAL-PROPERTIES
dc.subjectTHERMOPLASTIC STARCH
dc.subjectPROTEIN SHEETS
dc.subjectSKIN GELATIN
dc.subjectPLASTICIZERS
dc.titleFunctional properties of gelatin-based films containing Yucca schidigera extract produced via casting, extrusion and blown extrusion processes: A preliminary study
dc.typeArtículos de revistas


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