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Effect of ferulic acid and alpha-tocopherol antioxidants on properties of sodium caseinate edible films

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Effect of ferulic acid and alpha-tocopherol antioxidants on properties of sodium caseinate edible films

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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


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