Publicación:
EFFECT OF HOMOGENIZATION METHOD AND CARVACROL CONTENT ON MICROSTRUCTURAL AND PHYSICAL PROPERTIES OF CHITOSAN-BASED FILMS

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dc.creatorTATIANA BELDARRAÍN IZNAGA
dc.creatorJAVIER IVÁN LEIVA VEGA
dc.creatorRICARDO DARÍO VILLALOBOS CARVAJAL
dc.date2021
dc.date.accessioned2025-01-10T15:18:39Z
dc.date.available2025-01-10T15:18:39Z
dc.date.issued2021
dc.description.abstractTHE USE OF EOS NANOEMULSION TO DEVELOP ACTIVE EDIBLE FILMS OFFERS A NEW WAY TO MODIFY TRANSPORT PROPERTIES AND TO RELEASE ACTIVE COMPOUNDS WHILE IMPROVING MECHANICAL RESISTANCE, TRANSPARENCY, AND ANTIOXIDANT AND ANTIMICROBIAL ACTIVITY. THE AIM OF THIS STUDY WAS TO STUDY THE INFLUENCE OF HOMOGENIZATION CONDITIONS AND CARVACROL CONTENT ON THE MICROSTRUCTURE AND PHYSICAL PROPERTIES OF EDIBLE NANOEMULSIFIED CHITOSAN FILMS. FILM-FORMING EMULSIONS (FFE) WERE PREPARED WITH CHITOSAN (1.5%), TWEEN 80 (0.5%), AND CARVACROL (0.25%, 0.5%, AND 1.0%); TWO HOMOGENIZATION METHODS WERE USED (ROTOR-STATOR AND ROTOR-STATOR FOLLOWED BY HIGH-PRESSURE HOMOGENIZATION). FILM INTERNAL AND SURFACE MICROSTRUCTURE WAS CHARACTERIZED BY SCANNING ELECTRON MICROSCOPY (SEM) AND FILM PHYSICAL PROPERTIES, SUCH AS MECHANICAL, OPTICAL, AND WATER BARRIER, WERE EVALUATED. RESULTS SHOWED THAT THE HIGH-PRESSURE HOMOGENIZATION METHOD PROMOTED A SIGNIFICANT CHANGE ON FILM MICROSTRUCTURE, LEADING TO IMPROVED PROPERTIES. CARVACROL DROPLETS WERE SMALLER AND HOMOGENEOUSLY DISTRIBUTED IN THE FILM WHEN 0.5% (V/V) CARVACROL WAS INCORPORATED (1:1 TWEEN 80: CARVACROL RATIO). AS A CONSEQUENCE, EMULSIFIED FILMS OBTAINED AT HIGH PRESSURE WERE LESS OPAQUE, HAD GREATER ELONGATION, AND HAD A LOWER PERMEABILITY TO WATER VAPOR THAN THOSE OBTAINED BY THE ROTOR-STATOR METHOD. THEREFORE, HIGH-PRESSURE HOMOGENIZATION IS A GOOD METHOD TO OBTAIN EDIBLE EMULSIFIED FILMS WITH DESIRABLE PROPERTIES FOR FOOD PRESERVATION.
dc.formatapplication/pdf
dc.identifier.doi10.3390/foods10010141
dc.identifier.issn2304-8158
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/11407
dc.languagespa
dc.publisherFOODS
dc.relation.uri10.3390/foods10010141
dc.rightsPUBLICADA
dc.titleEFFECT OF HOMOGENIZATION METHOD AND CARVACROL CONTENT ON MICROSTRUCTURAL AND PHYSICAL PROPERTIES OF CHITOSAN-BASED FILMS
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.Otra ReparticionDIRECCION DE INNOVACION
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCHILLÁN
ubb.SedeCONCEPCIÓN
ubb.SedeCHILLÁN
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