- -

Effect of essential oils on properties of film forming emulsions and films based on HPMC and chitosan

RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia

Compartir/Enviar a

Citas

Estadísticas

  • Estadisticas de Uso

Effect of essential oils on properties of film forming emulsions and films based on HPMC and chitosan

Mostrar el registro sencillo del ítem

Ficheros en el ítem

dc.contributor.author Sánchez González, Laura es_ES
dc.contributor.author Chiralt, A. es_ES
dc.contributor.author González Martínez, María Consuelo es_ES
dc.contributor.author Cháfer Nácher, María Teresa es_ES
dc.date.accessioned 2018-02-13T08:26:56Z
dc.date.available 2018-02-13T08:26:56Z
dc.date.issued 2011 es_ES
dc.identifier.issn 0260-8774 es_ES
dc.identifier.uri http://hdl.handle.net/10251/97781
dc.description.abstract [EN] Film-forming dispersions (FFD) and films, prepared by incorporating different concentrations of bergamot (BO), lemon (LO) and tea tree (TTO) essential oils into hydroxyproplymethylcellulose (HPMC) and chitosan (CH) were obtained and their physico-chemical properties were characterised. Results showed that the increment of essential oil (EO) content promoted significant changes in the size and surface charge of the FFD particles. As regards the film properties, the higher the EO content, the lower the water vapour permeability and the moisture sorption capacity. In general, the addition of EO into the HPMC or CH matrix leads to a significant decrease in gloss, transparency, tensile strength and elastic modulus of the composite films. Discriminant analyses of obtained data revealed that the polymer type was the main factor which defined the FFD and composite film behaviour. For a given polymer, although both the nature and concentration of the EO influenced FFD behaviour, the concentration played a more important role. In film properties, the discriminant analyses did not reveal different groups associated to the different nature or concentration of the essential oils, although composite films with BO appeared to differ slightly from the rest. (C) 2011 Elsevier Ltd. All rights reserved. es_ES
dc.description.sponsorship The authors acknowledge the financial support provided by Ministerio de Educacion y Ciencia (Project AGL2007-65503). Author L. Sanchez-Gonzalez thanks Ministerio de Educacion y Ciencia (Spain) for a FPU Grant (AP2006-026)
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Journal of Food Engineering es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Tea tee oil es_ES
dc.subject Bergamot oil es_ES
dc.subject Lemon oil es_ES
dc.subject Water vapour permeability es_ES
dc.subject Mechanical properties es_ES
dc.subject Particle size distribution es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Effect of essential oils on properties of film forming emulsions and films based on HPMC and chitosan es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.jfoodeng.2011.02.028 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MEC//AGL2007-65503/ES/DESARROLLO DE RECUBRIMIENTOS COMESTIBLES CON MEZCLAS POLISACÁRIDO-PROTEÍNA-LÍPIDO. ANÁLISIS DE LA INFLUENCIA DE LAS PROPIEDADES DE LA EMULSIÓN EN LA FUNCIONALIDAD DEL FILM/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MEC//AP2006-0026/ES/AP2006-0026/
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.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.description.bibliographicCitation Sánchez González, L.; Chiralt, A.; González Martínez, MC.; Cháfer Nácher, MT. (2011). Effect of essential oils on properties of film forming emulsions and films based on HPMC and chitosan. Journal of Food Engineering. 105(2):246-253. https://doi.org/10.1016/j.jfoodeng.2011.02.028 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://doi.org/10.1016/j.jfoodeng.2011.02.028 es_ES
dc.description.upvformatpinicio 246 es_ES
dc.description.upvformatpfin 253 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 105 es_ES
dc.description.issue 2 es_ES
dc.relation.pasarela S\191974 es_ES
dc.contributor.funder Ministerio de Educación y Ciencia es_ES


Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro sencillo del ítem