dc.contributor.author |
Fabra Rovira, María José
|
es_ES |
dc.contributor.author |
Hambleton, Alicia
|
es_ES |
dc.contributor.author |
Talens Oliag, Pau
|
es_ES |
dc.contributor.author |
Debeaufort, Frédéric
|
es_ES |
dc.contributor.author |
Chiralt, A.
|
es_ES |
dc.date.accessioned |
2017-01-23T11:38:30Z |
|
dc.date.available |
2017-01-23T11:38:30Z |
|
dc.date.issued |
2011-08 |
|
dc.identifier.issn |
0268-005X |
|
dc.identifier.uri |
http://hdl.handle.net/10251/77211 |
|
dc.description.abstract |
Edible films, based on sodium caseinate containing three different concentrations of ferulic acid or alpha-tocopherol (20, 40 and 60 mg/g sodium caseinate), were obtained in order to evaluate the effect of these compounds on properties of the caseinate matrices. Special emphasis was placed on their effect on the films' oxygen barrier properties, which are decisive in the prevention of the oxidation of foods containing lipids. Films were characterized as to their tensile, optical and surface properties as well as their barrier properties to water vapor, oxygen and aroma compounds (n-hexanal and n-hexanol). Ferulic acid was more efficient at reducing oxygen and n-hexanal permeability than alpha-tocopherol. Although ferulic acid slightly increased the stiffness of films at low concentration, in general, both antioxidants slightly reduce mechanical resistance, water vapor permeability, gloss and transparency of the films. |
es_ES |
dc.description.sponsorship |
The authors acknowledge the financial support from the Spanish Ministerio de Educacion y Ciencia through the project AGL2007-65503/ALI, from the Conselleria de Educacion de la Comunidad Valenciana through the Project GVPRE/2008/355 and from Vice-rectorate for Research from UPV through the project PAID-06-08-3242. Author M.J. Fabra thanks the support of Campus de Excelencia Internacional from Universidad Politecnica de Valencia. Author A. Hambleton thanks CONACyT of Mexico for their support. |
en_EN |
dc.language |
Inglés |
es_ES |
dc.publisher |
Elsevier |
es_ES |
dc.relation |
Spanish Ministerio de Educacion y Ciencia AGL2007-65503/ALI |
es_ES |
dc.relation |
Conselleria de Educacion de la Comunidad Valenciana GVPRE/2008/355 |
es_ES |
dc.relation |
UPV PAID-06-08-3242 |
es_ES |
dc.relation |
Campus de Excelencia Internacional from Universidad Politecnica de Valencia |
es_ES |
dc.relation |
CONACyT of Mexico |
es_ES |
dc.relation.ispartof |
Food Hydrocolloids |
es_ES |
dc.rights |
Reserva de todos los derechos |
es_ES |
dc.subject |
Ferulic acid |
es_ES |
dc.subject |
Alpha-Tocopherol |
es_ES |
dc.subject |
Sodium caseinate |
es_ES |
dc.subject |
Edible films |
es_ES |
dc.subject.classification |
TECNOLOGIA DE ALIMENTOS |
es_ES |
dc.title |
Effect of ferulic acid and alpha-tocopherol antioxidants on properties of sodium caseinate edible films |
es_ES |
dc.type |
Artículo |
es_ES |
dc.identifier.doi |
10.1016/j.foodhyd.2011.01.012 |
|
dc.rights.accessRights |
Cerrado |
es_ES |
dc.contributor.affiliation |
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments |
es_ES |
dc.description.bibliographicCitation |
Fabra Rovira, MJ.; Hambleton, A.; Talens Oliag, P.; Debeaufort, F.; Chiralt Boix, MA. (2011). Effect of ferulic acid and alpha-tocopherol antioxidants on properties of sodium caseinate edible films. Food Hydrocolloids. 25(6):1441-1447. doi:10.1016/j.foodhyd.2011.01.012 |
es_ES |
dc.description.accrualMethod |
S |
es_ES |
dc.relation.publisherversion |
https://dx.doi.org/10.1016/j.foodhyd.2011.01.012 |
es_ES |
dc.description.upvformatpinicio |
1441 |
es_ES |
dc.description.upvformatpfin |
1447 |
es_ES |
dc.type.version |
info:eu-repo/semantics/publishedVersion |
es_ES |
dc.description.volume |
25 |
es_ES |
dc.description.issue |
6 |
es_ES |
dc.relation.senia |
193559 |
es_ES |