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Physical properties of chitosan-basil essential oil edible films as affected by oil content and homogenization conditions

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Physical properties of chitosan-basil essential oil edible films as affected by oil content and homogenization conditions

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dc.contributor.author Bonilla Lagos, Maria Jeannine es_ES
dc.contributor.author Vargas, Maria es_ES
dc.contributor.author Atarés Huerta, Lorena María es_ES
dc.contributor.author Chiralt, A. es_ES
dc.contributor.editor 11th International Congress on Engineering and Food (ICEF 11) es_ES
dc.date.accessioned 2017-01-17T11:05:11Z
dc.date.available 2017-01-17T11:05:11Z
dc.date.issued 2011
dc.identifier.issn 2211-601X
dc.identifier.uri http://hdl.handle.net/10251/76925
dc.description.abstract [EN] This work studies the influence of basil essential oil, its content and the homogenization treatment on the physical properties of chitosan-based edible films. Two homogenization treatments were applied, without (H1) and with (H2) microfluidization (MF). Composite films were softer, less rigid and more stretchable than pure CH films. MF intensified these changes. H2 films showed microcracks due to the weak interactions between chitosan and oil, which affected their mechanical behaviour. In pure chitosan films, MF significantly increased water vapour permeability. Homogenization treatment greatly affected this property. Gloss was reduced by the essential oil addition, whereas MF tended to yield glossier films. es_ES
dc.description.sponsorship The authors acknowledge the financial support provided by Universidad Politécnica de Valencia (PAID-06-09-2834), Conselleria de Empresa, Universidad y Ciencia (GV/2010/082), and Ministerio de Educación y Ciencia (Project AGL2010-20694).
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Procedia Food Science es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Chitosan es_ES
dc.subject Essential oil es_ES
dc.subject Microfluidization es_ES
dc.subject Basil es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Physical properties of chitosan-basil essential oil edible films as affected by oil content and homogenization conditions es_ES
dc.type Artículo es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.1016/j.profoo.2011.09.009
dc.relation.projectID info:eu-repo/grantAgreement/UPV//PAID-06-09-2834/
dc.relation.projectID info:eu-repo/grantAgreement/GVA//GV%2F2010%2F082/
dc.relation.projectID info:eu-repo/grantAgreement/MICINN//AGL2010-20694/ES/FILMS Y RECUBRIMIENTOS COMESTIBLES%2FBIODEGRADABLES, CON ACTIVIDAD ANTIMICROBIANA Y ANTIOXIDANTE, PARA USO ALIMENTARIO. UTILIZACION DE PROCESADO EN HUMEDO Y EN SECO/
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 Bonilla Lagos, MJ.; Vargas, M.; Atarés Huerta, LM.; Chiralt, A. (2011). Physical properties of chitosan-basil essential oil edible films as affected by oil content and homogenization conditions. Procedia Food Science. 1:50-56. https://doi.org/10.1016/j.profoo.2011.09.009 es_ES
dc.description.accrualMethod S es_ES
dc.relation.conferencename 11th International Congress on Engineering and Food (ICEF11) es_ES
dc.relation.conferencedate MAY 22-26, 2011 es_ES
dc.relation.conferenceplace Athens, GREECE es_ES
dc.relation.publisherversion https://dx.doi.org/10.1016/j.profoo.2011.09.009 es_ES
dc.description.upvformatpinicio 50 es_ES
dc.description.upvformatpfin 56 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 1 es_ES
dc.relation.senia 206931 es_ES
dc.contributor.funder Universitat Politècnica de València
dc.contributor.funder Generalitat Valenciana
dc.contributor.funder Ministerio de Ciencia e Innovación es_ES


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