Morphological and Structural Characteristics of Zein Biofilms with Added Xanthan Gum

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dc.contributor.authorde Almeida, Crislene Barbosa [UNESP]
dc.contributor.authorCatelam, Kelly Tafari [UNESP]
dc.contributor.authorCornelio, Marinonio Lopes [UNESP]
dc.contributor.authorLopes Filho, Jose Francisco [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T14:02:03Z
dc.date.available2014-05-20T14:02:03Z
dc.date.issued2010-01-01
dc.description.abstractMorphological and structural characteristics of zein-based biofilms have been studied in this work. The sorbitan component in the control formulation of the film was substituted with xanthan gum at concentrations between 0.01 and 0.04% to analyze its effect on lipid dispersion. Scanning electron microscopy (SEM) showed a surface for the control (0 % xanthan) with good lipid distribution. However, when the samples were investigated by optical microscopy (OM), lipid globules in the control biofilm appeared larger and more dispersed in the matrix than in the other samples. Fourier transform infrared (FTIR) spectroscopy indicated that xanthan concentrations deeply affected C=O linkages from amide I group, as well as the functional N-H group of amide H of the zein structure. Other weak interactions of amide I and 11 with carboxylic acids and aliphatic compounds were also observed. UV/VIS analysis as well as transparency measurements indicated that the addition of xanthan to the film matrix lowered significantly its transparency properties. Overall, the addition of xanthan gum favoured lipid dispersion in the matrix, making biofilms more homogeneous, although less transparent.en
dc.description.affiliationSão Paulo State Univ, Dept Food Engn & Technol, UNESP, BR-15054000 Sao Jose do Rio Preto, Brazil
dc.description.affiliationSão Paulo State Univ, Dept Phys, UNESP, BR-15054000 Sao Jose do Rio Preto, Brazil
dc.description.affiliationUnespSão Paulo State Univ, Dept Food Engn & Technol, UNESP, BR-15054000 Sao Jose do Rio Preto, Brazil
dc.description.affiliationUnespSão Paulo State Univ, Dept Phys, UNESP, BR-15054000 Sao Jose do Rio Preto, Brazil
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.description.sponsorshipIdFAPESP: 05/02407-4
dc.description.sponsorshipIdFAPESP: 06/01775-2
dc.format.extent19-27
dc.identifierhttp://www.ftb.com.hr/index.php/archives/62-volume-48-issue-no-1/168
dc.identifier.citationFood Technology and Biotechnology. Zagreb: Faculty Food Technology Biotechnology, v. 48, n. 1, p. 19-27, 2010.
dc.identifier.fileWOS000275855700004.pdf
dc.identifier.issn1330-9862
dc.identifier.lattes3874425691257843
dc.identifier.urihttp://hdl.handle.net/11449/21882
dc.identifier.wosWOS:000275855700004
dc.language.isoeng
dc.publisherFaculty Food Technology Biotechnology
dc.relation.ispartofFood Technology and Biotechnology
dc.relation.ispartofjcr1.168
dc.relation.ispartofsjr0,365
dc.rights.accessRightsAcesso aberto
dc.sourceWeb of Science
dc.subjectzein biofilmsen
dc.subjectXanthan gumen
dc.subjectmorphological propertiesen
dc.subjectstructural propertiesen
dc.titleMorphological and Structural Characteristics of Zein Biofilms with Added Xanthan Gumen
dc.typeArtigo
dcterms.rightsHolderFaculty Food Technology Biotechnology
unesp.author.lattes3874425691257843
unesp.author.orcid0000-0002-0755-8643[3]
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE
Artigos - Física - IBILCE