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Effect of re-crystallization on tensile, optical and water vapour barrier properties of corn starch films containing fatty acids

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Effect of re-crystallization on tensile, optical and water vapour barrier properties of corn starch films containing fatty acids

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dc.contributor.author Jiménez Marco, Alberto es_ES
dc.contributor.author Fabra Rovira, María José es_ES
dc.contributor.author Talens Oliag, Pau es_ES
dc.contributor.author Chiralt, A. es_ES
dc.date.accessioned 2017-01-23T09:29:10Z
dc.date.available 2017-01-23T09:29:10Z
dc.date.issued 2012-01
dc.identifier.issn 0268-005X
dc.identifier.uri http://hdl.handle.net/10251/77174
dc.description.abstract [EN] Starch films are very hygroscopic and undergo crystallization during processing and storage. In this work, fatty acids (SA, PA and OA) were incorporated into starch films containing glycerol as plasticizer, in order to reduce the hygroscopic character of the films and to improve water vapour permeability. Microstructural, mechanical, barrier and optical properties were studied in both non-stored films and those stored for 5 weeks. Fatty acid addition affected the main properties of films since mechanical resistance was decreased, water vapour permeability was reduced and gloss and transparency were reduced. The degree of starch and FA crystallinity increased with storage time and gave rise to changes in film properties: films became stiffer, less effective as water vapour barriers and less transparent and glossy. Saturated fatty acids were more efficient at reducing WVP as compared to oleic acid, but these differences decreased after storage due to the greater increase in crystallization of the former as it has been observed by X-ray diffraction. © 2011 Elsevier Ltd. es_ES
dc.description.sponsorship The authors acknowledge the financial support from Spanish Ministerio de Educacion y Ciencia throughout the project AGL2010-20694. A. Jimenez also thanks Conselleria de Educacio de la Comunitat Valenciana for the FPI grant. Author M.J. Fabra thanks the support of Campus de Excelencia Internacional from Universidad Politecnica de Valencia. The authors also acknowledge the Electronic Microscopy Service of Universidad Politecnica de Valencia for their assistance in the use of SEM and B. Mari for his assistance in X-ray diffraction analysis. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation MEC/AGL2010-20694 es_ES
dc.relation.ispartof Food Hydrocolloids es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Films es_ES
dc.subject Physical properties es_ES
dc.subject Re-crystallization es_ES
dc.subject SEM es_ES
dc.subject Starch es_ES
dc.subject Storage es_ES
dc.subject Zea mays es_ES
dc.subject Electron Microscopy Service of the UPV
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Effect of re-crystallization on tensile, optical and water vapour barrier properties of corn starch films containing fatty acids es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodhyd.2011.06.009
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 Jiménez Marco, A.; Fabra Rovira, MJ.; Talens Oliag, P.; Chiralt, A. (2012). Effect of re-crystallization on tensile, optical and water vapour barrier properties of corn starch films containing fatty acids. Food Hydrocolloids. 26(1):302-310. doi:10.1016/j.foodhyd.2011.06.009 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion https://dx.doi.org/10.1016/j.foodhyd.2011.06.009 es_ES
dc.description.upvformatpinicio 302 es_ES
dc.description.upvformatpfin 310 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 26 es_ES
dc.description.issue 1 es_ES
dc.relation.senia 193562 es_ES
dc.contributor.funder Ministerio de Educación y Ciencia (MEC)
dc.contributor.funder Generalitat Valenciana (GV)
dc.contributor.funder Universitat Politècnica de València (UPV)


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