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Physical properties and stability of starch-gelatin based films as affected by the addition of esters of fatty acids

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Physical properties and stability of starch-gelatin based films as affected by the addition of esters of fatty acids

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dc.contributor.author Acosta Dávila, Sandra Cecilia es_ES
dc.contributor.author Jiménez Marco, Alberto es_ES
dc.contributor.author Cháfer Nácher, María Teresa es_ES
dc.contributor.author González Martínez, María Consuelo es_ES
dc.contributor.author Chiralt, A. es_ES
dc.date.accessioned 2016-04-25T10:34:35Z
dc.date.available 2016-04-25T10:34:35Z
dc.date.issued 2015-07
dc.identifier.issn 0268-005X
dc.identifier.uri http://hdl.handle.net/10251/62882
dc.description.abstract [EN] Cassava starch films containing 25 and 50 % (in the polymer blend) of bovine gelatin were obtained using glycerol (30 %) as plasticizer. Film formulations were also obtained with 15 % of lipid (blend of fatty acid-glycerol esters). Microstructural and physical (optical, barrier and mechanical) properties were analysed in order to compare blend films with neat starch or gelatin films. The incorporation of gelatin and lipids to glycerol-plasticized cassava starch films notably affected their physical properties, while they showed polymer-phase separation and a lipid-dispersed phase. Gelatine incorporation gave rise to harder films with greater resistance to break and extensibility, while the lipids decreased film hardness and resistance but enhanced the stretchability, especially in films with 50 % gelatin content. Likewise, lipids improved water barrier properties of the films, but they impaired the oxygen permeability at the same time as they decreased the film gloss and transparency. After 5 weeks of storage, all the films became harder and more resistant to break, especially those which did not contain lipids, which enhanced the films extensibility during storage. Cassava starch films with 50 % gelatine, both with and without lipids, exhibited very adequate properties for food coating or packaging. es_ES
dc.description.sponsorship The authors acknowledge the financial support from the Spanish Ministerio de Economia y Competitividad throughout the project AGL2013-42989-R, co-financed with FEDER founds. Sandra Acosta also thanks ESPOL (Equador) for a predoctoral grant. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation MINECO/AGL2013-42989-R es_ES
dc.relation FEDER es_ES
dc.relation ESPOL (Equador) es_ES
dc.relation.ispartof Food Hydrocolloids es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Starch es_ES
dc.subject Gelatin es_ES
dc.subject Physical properties es_ES
dc.subject Microstructure es_ES
dc.subject Storage es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Physical properties and stability of starch-gelatin based films as affected by the addition of esters of fatty acids es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodhyd.2015.03.015
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 Acosta Davila, SC.; Jiménez Marco, A.; Cháfer Nácher, MT.; González Martínez, MC.; Chiralt, A. (2015). Physical properties and stability of starch-gelatin based films as affected by the addition of esters of fatty acids. Food Hydrocolloids. 49:135-143. doi:10.1016/j.foodhyd.2015.03.015 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1016/j.foodhyd.2015.03.015 es_ES
dc.description.upvformatpinicio 135 es_ES
dc.description.upvformatpfin 143 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 49 es_ES
dc.relation.senia 298920 es_ES
dc.contributor.funder Ministerio de Economía y Competitividad


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