Extraction and caracterized of yam starch and development antimicrobian edibles films

Extração e Caracterização do Amido de Inhame e Desenvolvimento de Filmes Comestíveis Antimicrobianos

dc.creatorDurango Villadiego, Alba Manuela
dc.creatorSoarez, Nilda
dc.creatorAndrade, Nelio
dc.date2009-07-01
dc.date.accessioned2022-12-15T14:44:41Z
dc.date.available2022-12-15T14:44:41Z
dc.identifierhttps://revistas.unicordoba.edu.co/index.php/temasagrarios/article/view/672
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/5353763
dc.descriptionDioscorea alata starch antimicrobial films were developed and characterized from yam starch and development. Films were prepared with 4% yam starch (p/p) + 2% glycerol (p/p), 4% yam starch (p/p) + 2% glycerol (p/p) added with 0,5, 0,75, 1,0 and 1,5 % chitosan. Films vapor permeabilities were determined. The starch showed the following characteristics: 9,3% yield, 11,57% humidity content, 0,64% proteins, 0,052% lipids, 0,17% ash, 99,17% starch and 22% amylose. The gel initial temperature was 60,3 oC and maximum viscosity temperature was 98,5 °C, showing a low tendency for retrogradation (100 UA). The 30 ± 5μm film thickness showed  transparency. The permeability values showed significant (Pr< 0,05) difference among them, vapor permeability ranged from 4,58 g.mm.dia-1 m-2 KPa-1 for starch-glycerol film to 3,57g mm dia-1 m-2 KPa-1 for the film containing 1,5% of chitosan + starch +glycerol. The film permeability decreased as the chitosan level in the film increased. The yam starch is a good source for production of edible film with a potential for food industry.en-US
dc.descriptionO objetivo deste trabalho foi extrair e caracterizar o amido do inhame Dioscorea alata e desenvolver filmes antimicrobianos. O amido foi extraído e determinado sua composição físicoquímica e propriedades reológicas. Foram preparados filmes de 4% de amido (p/p) + 2% de glicerol (p/p) y filmes de amido + glicerol + quitosana em concentrações de 0,5; 0,75; 1,0 e 1,5% pelo método “casting” e determinadas suas permeabilidades ao vapor de água. O rendimento do processo de extração foi de 9,3%. Os componentes físico-químicos em base seca: 11,57% para umidade, 0,64% de proteínas, 0,052% de matéria graxa e 0,17% de cinzas. O conteúdo de amido e amilose foram 99,17% e 22%, respectivamente. A densidade absoluta foi de 1,522 g mL-1. Os índices de absorção de água e solubilidade a temperatura ambiente foram de 1,84 e 0,46, respectivamente, aumentando para 15,76 e 19,32 em temperatura de 100 ºC. A temperatura inicial de pasta foi de 60,3 ºC e a máxima temperatura de viscosidade foi de 98,5 ºC, apresentando baixa tendência a retrogradação (100 UA). Os filmes produzidos foram visualmente transparentes com espessuras de 30 ± 5 µm. Os valores de permeabilidade dos filmes foram estatisticamente diferentes (Pr< 0,05), com valores de 4,58 g mm kPa-1 d-1 m-2, para o filme de amido + glicerol, e 3,57 g mm kPa-1 d-1m-2, para o filme de amido + glicerol + 1,5% de quitosana, diminuindo esta com o aumento do teor de quitosana. O amido de inhame representa uma boa fonte para a produção de filmes comestíveis com grande potencial de aplicação na indústria de alimentos.es-ES
dc.formatapplication/pdf
dc.formatapplication/pdf
dc.languagespa
dc.languageeng
dc.publisherUniversidad de Córdobaes-ES
dc.relationhttps://revistas.unicordoba.edu.co/index.php/temasagrarios/article/view/672/788
dc.relationhttps://revistas.unicordoba.edu.co/index.php/temasagrarios/article/view/672/4315
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dc.rightsDerechos de autor 2016 Temas Agrarioses-ES
dc.rightshttp://creativecommons.org/licenses/by-nc/4.0es-ES
dc.sourcesour topics; Vol. 14 No. 2 (2009): Revista Temas Agrarios Volumen 14(2) (Julio - Diciembre 2009); 33-42en-US
dc.sourceTemas Agrarios; Vol. 14 Núm. 2 (2009): Revista Temas Agrarios Volumen 14(2) (Julio - Diciembre 2009); 33-42es-ES
dc.source2389-9182
dc.subjectDioscorea alataen-US
dc.subjectyam starchen-US
dc.subjectactive filmsen-US
dc.subjectDioscorea alataes-ES
dc.subjectisolamento do inhamees-ES
dc.subjectfilmes ativos.es-ES
dc.titleExtraction and caracterized of yam starch and development antimicrobian edibles filmsen-US
dc.titleExtração e Caracterização do Amido de Inhame e Desenvolvimento de Filmes Comestíveis Antimicrobianoses-ES
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion


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