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
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/76925
Título:
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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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Autor:
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Bonilla Lagos, Maria Jeannine
Vargas, Maria
Atarés Huerta, Lorena María
Chiralt, A.
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Editor:
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11th International Congress on Engineering and Food (ICEF 11)
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Entidad UPV:
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Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
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Fecha difusión:
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Resumen:
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[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) ...[+]
[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.
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Palabras clave:
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Chitosan
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Essential oil
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Microfluidization
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Basil
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Derechos de uso:
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Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
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Fuente:
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Procedia Food Science. (issn:
2211-601X
)
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DOI:
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10.1016/j.profoo.2011.09.009
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Editorial:
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Elsevier
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Versión del editor:
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https://dx.doi.org/10.1016/j.profoo.2011.09.009
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Título del congreso:
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11th International Congress on Engineering and Food (ICEF11)
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Lugar del congreso:
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Athens, GREECE
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Fecha congreso:
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MAY 22-26, 2011
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Código del Proyecto:
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info:eu-repo/grantAgreement/UPV//PAID-06-09-2834/
info:eu-repo/grantAgreement/GVA//GV%2F2010%2F082/
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/
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Agradecimientos:
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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 ...[+]
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).
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Tipo:
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Artículo
Comunicación en congreso
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