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Influence of nanoliposomes incorporation on properties of film forming dispersions and films based on corn starch and sodium caseinate

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Influence of nanoliposomes incorporation on properties of film forming dispersions and films based on corn starch and sodium caseinate

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dc.contributor.author Jiménez Marco, Alberto es_ES
dc.contributor.author Sánchez González, Laura es_ES
dc.contributor.author Desobry, Stéphane es_ES
dc.contributor.author Chiralt, A. es_ES
dc.contributor.author Arab Tehrany, Elmira es_ES
dc.date.accessioned 2015-12-30T10:10:34Z
dc.date.available 2015-12-30T10:10:34Z
dc.date.issued 2014-03
dc.identifier.issn 0268-005X
dc.identifier.uri http://hdl.handle.net/10251/59303
dc.description.abstract The incorporation of potentially antimicrobial volatile compounds (orange essential oil and limonene) into soy and rapeseed nanoliposomes was carried out by encapsulating them trough sonication of their aqueous dispersions. Nanoliposomes were added to starch-sodium caseinate (50:50) film forming dispersions, which were dried to obtain films without losses of the volatile compounds. Structural, mechanical and optical properties of the films were analysed, as well as their antimicrobial activity against Listeria monocytogenes. The addition of liposomes in the polymeric matrix supposed a decrease of the mechanical resistance and extensibility of the films. The natural colour of lecithin conferred a loss of lightness, a chroma gain and a redder hue to the films, which were also less transparent than the control one, regardless the lecithin and volatile considered. The possible antimicrobial activity of the films containing orange essential oil or limonene was not observed, which could be due to their low antilisterial activity or to the inhibition effect of the encapsulation which difficult their release from the matrix. es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Food Hydrocolloids es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Starch-sodium caseinate films es_ES
dc.subject Nanoliposomes es_ES
dc.subject Antimicrobial es_ES
dc.subject Encapsulation es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Influence of nanoliposomes incorporation on properties of film forming dispersions and films based on corn starch and sodium caseinate es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodhyd.2013.05.006
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Jiménez Marco, A.; Sánchez González, L.; Desobry, S.; Chiralt Boix, MA.; Arab Tehrany, E. (2014). Influence of nanoliposomes incorporation on properties of film forming dispersions and films based on corn starch and sodium caseinate. Food Hydrocolloids. 35:159-169. doi:10.1016/j.foodhyd.2013.05.006 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1016/j.foodhyd.2013.05.006 es_ES
dc.description.upvformatpinicio 159 es_ES
dc.description.upvformatpfin 169 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 35 es_ES
dc.relation.senia 255113 es_ES


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