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Mechanical properties, hydrophilicity and water activity of starch-gum film: effect of additives and deacetylated xanthan gum

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dc.contributor.authorVeiga-Santos, P.
dc.contributor.authorOliveira, L. M.
dc.contributor.authorCereda, M. P.
dc.contributor.authorAlves, A. J.
dc.contributor.authorScamparini, A. R. P.
dc.contributor.institutionUniversidade Estadual de Campinas (UNICAMP)
dc.contributor.institutionInstituto de Tecnologia de Alimentos (ITAL)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institution3M do Brasil Ltda
dc.date.accessioned2014-05-20T15:22:49Z
dc.date.available2014-05-20T15:22:49Z
dc.date.issued2005-03-01
dc.description.abstractThe effect of deacetylated xanthan gum, additives (sucrose, soybean oil, sodium phosphate and propylene glycol) and pH modifications on mechanical properties, hydrophilicity and water activity of cassava starch-xanthan gum films has been studied. Sucrose addition resulted in the highest effect observed on cassava starch films elongation at break. The deacetylated xanthan gum had higher effect on elongation at break when comparing to the acetylated gum, although both gums presented an inferior effect in relation to the obtained with sucrose. However, when comparing to the control and PVC films, lower tensile strength resistance values were observed when adding sucrose. Increased water activity was observed for films added with sucrose, thus, increasing the material biodegradation. Sucrose and deacetylated xanthan gum addition resulted in a slight hydrophilicity increase. (C) 2004 Elsevier Ltd. All rights reserved.en
dc.description.affiliationUNICAMP, FEA, DCA, BR-13081970 Campinas, SP, Brazil
dc.description.affiliationITAL, CETEA, BR-13073001 Campinas, SP, Brazil
dc.description.affiliationUniv Estadual Paulista Julio Mesquita Filho, FCA, BR-18603970 Botucatu, SP, Brazil
dc.description.affiliation3M Co, Sumare, SP, Brazil
dc.description.affiliationUnespUniv Estadual Paulista Julio Mesquita Filho, FCA, BR-18603970 Botucatu, SP, Brazil
dc.format.extent341-349
dc.identifierhttp://dx.doi.org/10.1016/j.foodhyd.2004.07.006
dc.identifier.citationFood Hydrocolloids. Oxford: Elsevier B.V., v. 19, n. 2, p. 341-349, 2005.
dc.identifier.doi10.1016/j.foodhyd.2004.07.006
dc.identifier.issn0268-005X
dc.identifier.lattes6057208654073559
dc.identifier.orcid0000-0003-3599-6103
dc.identifier.urihttp://hdl.handle.net/11449/33731
dc.identifier.wosWOS:000225867300018
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofFood Hydrocolloids
dc.relation.ispartofjcr5.089
dc.rights.accessRightsAcesso restritopt
dc.sourceWeb of Science
dc.subjectbiofilmspt
dc.subjectmechanical propertiespt
dc.subjectwater activitypt
dc.subjecthydrophilicitypt
dc.titleMechanical properties, hydrophilicity and water activity of starch-gum film: effect of additives and deacetylated xanthan gumen
dc.typeArtigopt
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dcterms.rightsHolderElsevier B.V.
dspace.entity.typePublication
unesp.author.lattes6057208654073559(1)
unesp.author.orcid0000-0003-3599-6103(1)
unesp.campusUniversidade Estadual Paulista (UNESP), Faculdade de Ciências Agronômicas, Botucatupt

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Botucatu - FCA - Faculdade de Ciências Agronômicas