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Effect of the incorporation of antioxidants on physicochemical and antioxidant properties of wheat starch chitosan films

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Effect of the incorporation of antioxidants on physicochemical and antioxidant properties of wheat starch chitosan films

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dc.contributor.author Bonilla Lagos, Maria Jeannine es_ES
dc.contributor.author Talón Argente, Emmanuelle es_ES
dc.contributor.author Atarés Huerta, Lorena María es_ES
dc.contributor.author Vargas, Maria es_ES
dc.contributor.author Chiralt, A. es_ES
dc.date.accessioned 2016-12-20T13:02:35Z
dc.date.available 2016-12-20T13:02:35Z
dc.date.issued 2013
dc.identifier.issn 0260-8774
dc.identifier.uri http://hdl.handle.net/10251/75463
dc.description.abstract [EN] Blend edible films were prepared from wheat starch (WS) and chitosan (CH) with glycerol as plasticizer. Four active ingredients (antioxidants) were added, namely basil essential oil, thyme essential oil, citric acid and α-tocopherol. The starch:antioxidant mass ratio was 1:0.1. Prior to characterisation, the films were conditioned at 25 °C 53%RH as to their structural, mechanical, optical and barrier properties. The antioxidant capacity of the active ingredients was determined by means of a spectrophotometric method. The incorporation of antioxidants led to a heterogeneous film microstructure, mainly in those containing α-tocopherol, which affected the surface roughness. Yellowness was induced in films when α-tocopherol was added and no notable colour changes were observed in the other cases, although all the antioxidants increased the transparency of the films. Despite of the fact that the mechanical properties were barely affected by the incorporation of antioxidants, citric acid promoted an increase in the elastic modulus but a decrease in film stretchability. The water vapour barrier properties of the films were only slightly improved when citric acid and α-tocopherol were added, whereas the oxygen barrier properties were significantly improved in all cases. The greatest antioxidant capacity of the films was reported for films containing α-tocopherol, which exhibited the highest antioxidant power. es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Journal of Food Engineering es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Edible films es_ES
dc.subject Wheat starch es_ES
dc.subject Chitosan es_ES
dc.subject Basil essential oil es_ES
dc.subject Thyme essential oil es_ES
dc.subject &#945 es_ES
dc.subject -Tocopherol es_ES
dc.subject Citric acid es_ES
dc.subject ABTS es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Effect of the incorporation of antioxidants on physicochemical and antioxidant properties of wheat starch chitosan films es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.jfoodeng.2013.04.008
dc.rights.accessRights Cerrado 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 Bonilla Lagos, MJ.; Talón Argente, E.; Atarés Huerta, LM.; Vargas, M.; Chiralt, A. (2013). Effect of the incorporation of antioxidants on physicochemical and antioxidant properties of wheat starch chitosan films. Journal of Food Engineering. 118(3):271-278. doi:10.1016/j.jfoodeng.2013.04.008 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.1016/j.jfoodeng.2013.04.008 es_ES
dc.description.upvformatpinicio 271 es_ES
dc.description.upvformatpfin 278 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 118 es_ES
dc.description.issue 3 es_ES
dc.relation.senia 246522 es_ES


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