Effect of the addition of soy lecithin and Yucca schidigera extract on the properties of gelatin and glycerol based biodegradable films

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dc.contributor.authorDias, Tatiana P.
dc.contributor.authorGrosso, Carlos R. F.
dc.contributor.authorAndreuccetti, Caroline [UNESP]
dc.contributor.authorCarvalho, Rosemary A. de
dc.contributor.authorGalicia-García, Tomás
dc.contributor.authorMartinez-Bustos, Fernando
dc.contributor.institutionUniversidade Estadual de Campinas (UNICAMP)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.contributor.institutionCINVESTAV Unidad Querétaro
dc.date.accessioned2014-05-20T13:30:36Z
dc.date.available2014-05-20T13:30:36Z
dc.date.issued2013-01-01
dc.description.abstractGelatin-based films containing soy lecithin or Yucca schidigera extract and glycerol as plasticizer were produced by casting and characterized for their mechanical properties, water vapor permeability (WVP), water solubility, opacity and morphology. The addition of glycerol reduced the tensile strength, with a difference of ~ 68% between the values for the minimum and maximum concentrations evaluated, both for the plasticizer and the surfactant. Elongation values reached 52% and 40%, for films containing yucca extract and lecithin, respectively, when higher amounts of plasticizer and surfactant were added. Lower values of WVP were obtained when the intermediate concentration of glycerol (20 g plasticizer/100 g protein) was used, reaching 0.14 and 0.15 g mm/m² h kPa, respectively, for films containing yucca extract and lecithin. The solubility was not affected by adding plasticizer and / or surfactants. The morphologies of the inner sections of the films, regardless of type of surfactant used, were compact, without pores or phase separation, indicating efficient incorporation of the compounds added to the protein matrix.en
dc.description.affiliationUNICAMP Faculdade de Engenharia de Alimentos Departamento de Alimentos e Nutrição
dc.description.affiliationUNESP Departamento de Fitotecnia, Tecnologia de Alimentos e Sócio-Economia
dc.description.affiliationUSP ZEA Departamento de Engenharia de Alimentos
dc.description.affiliationCINVESTAV Unidad Querétaro
dc.description.affiliationUnespUNESP Departamento de Fitotecnia, Tecnologia de Alimentos e Sócio-Economia
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.identifierhttp://dx.doi.org/10.4322/polimeros.2013.005
dc.identifier.citationPolímeros. Associação Brasileira de Polímeros, n. ahead, p. 0-0, 2013.
dc.identifier.doi10.4322/polimeros.2013.005
dc.identifier.fileS0104-14282013005000050.pdf
dc.identifier.issn0104-1428
dc.identifier.scieloS0104-14282013005000050
dc.identifier.urihttp://hdl.handle.net/11449/10383
dc.identifier.wosWOS:000325041000009
dc.language.isoeng
dc.publisherAssociação Brasileira de Polímeros
dc.relation.ispartofPolímeros
dc.relation.ispartofjcr0.700
dc.relation.ispartofsjr0,244
dc.rights.accessRightsAcesso aberto
dc.sourceSciELO
dc.subjectSurfactantsen
dc.subjectsaponinen
dc.subjectfunctional propertiesen
dc.subjectprotein based-filmen
dc.titleEffect of the addition of soy lecithin and Yucca schidigera extract on the properties of gelatin and glycerol based biodegradable filmsen
dc.typeArtigo
unesp.author.orcid0000-0002-4763-7880[5]

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