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Improving functional properties of cassava starch-based films by incorporating xanthan, gellan or pullulan gums

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Improving functional properties of cassava starch-based films by incorporating xanthan, gellan or pullulan gums

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dc.contributor.author Sapper, Mayra es_ES
dc.contributor.author Talens Oliag, Pau es_ES
dc.contributor.author Chiralt Boix, Mª Amparo es_ES
dc.date.accessioned 2020-12-29T04:30:47Z
dc.date.available 2020-12-29T04:30:47Z
dc.date.issued 2019 es_ES
dc.identifier.issn 1687-9422 es_ES
dc.identifier.uri http://hdl.handle.net/10251/157914
dc.description.abstract [EN] The effect of the partial substitution of cassava starch in edible films for 10 and 20 wt% of gellan, xanthan or pullulan gums was analysed in films obtained by casting. The tensile properties, barrier capacity to water vapour and oxygen and water sorption isotherms of the samples were analysed. The blend of starch with gellan gum was effective to reduce the moisture sorption capacity of starch films while reducing water vapour permeability, enhancing the film strength and resistance to break and preserving films against starch retrogradation throughout the storage time. Xanthan gum improved the tensile behaviour of the starch films, but did not reduce their water sorption capacity and water vapour permeability. Pullulan did not notably improved the functional properties of the starch films. Gellan gum at 10 and 20 wt% in the blend could be used to obtain starch films with more adequate properties for food packaging purposes. es_ES
dc.description.sponsorship This work was supported by the Ministerio de Economia y Competitividad (MINECO) of Spain as a part of projects [AGL2016-76699-R]. Mayra Sapper thanks the Conselleria de Educacion, Investigacion, Cultura y Deporte de la Comunitat Valenciana for the Santiago Grisolia grant [GRISOLIA/2015/001]. es_ES
dc.language Inglés es_ES
dc.publisher Hindawi Limited es_ES
dc.relation.ispartof International Journal of Polymer Science es_ES
dc.rights Reconocimiento (by) es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Improving functional properties of cassava starch-based films by incorporating xanthan, gellan or pullulan gums es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1155/2019/5367164 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/GVA//GRISOLIA%2F2015%2F001/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//AGL2016-76699-R/ES/Materiales Biodegradables Multicapa de Alta Barrera para el Envasado Activo de Alimentos/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Sapper, M.; Talens Oliag, P.; Chiralt Boix, MA. (2019). Improving functional properties of cassava starch-based films by incorporating xanthan, gellan or pullulan gums. International Journal of Polymer Science. 2019:1-8. https://doi.org/10.1155/2019/5367164 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1155/2019/5367164 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 8 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 2019 es_ES
dc.relation.pasarela S\378536 es_ES
dc.contributor.funder Generalitat Valenciana es_ES
dc.contributor.funder Ministerio de Economía y Competitividad es_ES
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