Publicación:
PHYSICAL, MECHANICAL AND TRANSPORT PROPERTIES OF EMULSIFIED FILMS BASED ON ALGINATE WITH SOYBEAN OIL: EFFECTS OF SOYBEAN OIL CONCENTRATION, NUMBER OF PASSES AND DEGREE OF SURFACE CROSSLINKING

Vista sencilla de ítem
dc.creatorCAMILO EDUARDO GUTIÉRREZ JARA
dc.creatorRICARDO DARÍO VILLALOBOS CARVAJAL
dc.date2020
dc.date.accessioned2025-01-10T15:13:45Z
dc.date.available2025-01-10T15:13:45Z
dc.date.issued2020
dc.description.abstractEDIBLE FILMS AND COATINGS HAVE BEEN APPLIED ON FRUITS TO IMPROVE THEIR QUALITY DURING GROWTH AND DEVELOPMENT AS WELL AS DURING POSTHARVEST STORAGE. A RESPONSE SURFACE METHODOLOGY WAS USED TO DETERMINE THE EFFECTS OF OIL CONCENTRATION, NUMBER OF PASSES AND CALCIUM CHLORIDE CONCENTRATION ON THE PHYSICAL, MECHANICAL AND TRANSPORT PROPERTIES OF OIL-ALGINATE COMPOSITE FILMS. ALGINATE-BASED FILMS WERE DEVELOPED USING ALGINATE (1.0% W/V), SOYBEAN OIL (0.5%, 1.0% AND 1.5% V/V) AND TWEEN 80® (1% V/V). COARSE EMULSIONS WERE PASSED 2, 4 AND 6 TIMES THROUGH A MICROFLUIDIZER AT 200 MPA. CALCIUM CHLORIDE SOLUTIONS (0%, 1.5% AND 3%) WERE THEN APPLIED ON THE CAST FILMS TO CROSSLINK THEM. THE OIL PARTICLE SIZES RANGED FROM 360 TO 445 NM, REGARDLESS OF THE EMULSION COMPOSITION AND NUMBER OF PASSES. THE LOWEST WATER PERMEABILITY VALUE (1.8857E-10 G/MSPA) WAS OBTAINED FOR 1.5% OIL CONCENTRATION, 6 PASSES AND NO CROSSLINKING. THE POROSITY OF THE FILMS AT LOW OIL CONCENTRATIONS INCREASED WITH AN INCREASE IN CROSSLINKING LEVEL. IN COMPARISON, THE POROSITY OF THE FILMS AT HIGH OIL CONCENTRATIONS DECREASED WITH AN INCREASE IN CROSSLINKING LEVEL. EMULSIFIED FILMS SHOWED REDUCED STRENGTH AND INCREASED ELONGATION WITH AN INCREASE IN OIL CONCENTRATION. FILMS TREATED WITH CALCIUM CHLORIDE SHOWED LOWER STRENGTH DUE TO GREATER EFFECTS FROM OIL THAN CALCIUM CHLORIDE. IN CONCLUSION, OIL INCORPORATION IN FILMS WAS THE PREDOMINANT FACTOR IN IMPROVED FILM PROPERTIES, ESPECIALLY FOR WATER VAPOR PERMEABILITY.
dc.formatapplication/pdf
dc.identifier.doi10.1016/j.foodhyd.2020.106133
dc.identifier.issn1873-7137
dc.identifier.issn0268-005X
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/11025
dc.languagespa
dc.publisherFOOD HYDROCOLLOIDS
dc.relation.uri10.1016/j.foodhyd.2020.106133
dc.rightsPUBLICADA
dc.titlePHYSICAL, MECHANICAL AND TRANSPORT PROPERTIES OF EMULSIFIED FILMS BASED ON ALGINATE WITH SOYBEAN OIL: EFFECTS OF SOYBEAN OIL CONCENTRATION, NUMBER OF PASSES AND DEGREE OF SURFACE CROSSLINKING
dc.title.alternativePROPIEDADES FÍSICAS, MECÁNICAS Y DE TRANSPORTE DE PELÍCULAS EMULSIONADAS A BASE DE ALGINATO CON ACEITE DE SOJA: EFECTOS DE LA CONCENTRACIÓN DE ACEITE DE SOJA, NÚMERO DE PASADAS Y GRADO DE RETICULACIÓN SUPERFICIAL
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCHILLÁN
ubb.SedeCHILLÁN
Archivos
Colecciones
Artículos científicos