Prediction of cassava starch edible film properties by chemometric analysis of infrared spectra

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dc.contributor.authorVicentini, N. M.
dc.contributor.authorDupuy, N.
dc.contributor.authorLeitzelman, M.
dc.contributor.authorCereda, M. P.
dc.contributor.authorSobral, PJA
dc.contributor.institutionUniv Aix Marseille 3
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniv Catolica Dom Bosco
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.date.accessioned2014-05-20T15:21:44Z
dc.date.available2014-05-20T15:21:44Z
dc.date.issued2005-01-01
dc.description.abstractCassava starch has been shown to make transparent and colorless flexible films without any previous chemical treatment. The functional properties of edible films are influenced by starch properties, including chain conformation, molecular bonding, crystallinity, and water content. Fourier-transform infrared (FTIR) spectroscopy in combination with attenuated total reflectance (ATR) has been applied for the elucidation of the structure and conformation of carbohydrates. This technique associated with chemometric data processing could indicate the relationship between the structural parameters and the functional properties of cassava starch-based edible films. Successful prediction of the functional properties values of the starch-based films was achieved by partial least squares regression data. The results showed that presence of the hydroxyl group on carbon 6 of the cyclic part of glucose is directly correlated with the functional properties of cassava starch films.en
dc.description.affiliationUniv Aix Marseille 3, Lab GOAE, UMR 6171, F-13397 Marseille 20, France
dc.description.affiliationUniv Estadual Paulista, CERAT, Botucatu, SP, Brazil
dc.description.affiliationUniv Catolica Dom Bosco, Programa Pos Grad Desenvolvimento Local, Mato Grosso, Brazil
dc.description.affiliationUSP, ZAZ, FZEA, Pirassununga, SP, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, CERAT, Botucatu, SP, Brazil
dc.format.extent749-767
dc.identifierhttp://dx.doi.org/10.1080/00387010500316080
dc.identifier.citationSpectroscopy Letters. Philadelphia: Taylor & Francis Inc., v. 38, n. 6, p. 749-767, 2005.
dc.identifier.doi10.1080/00387010500316080
dc.identifier.issn0038-7010
dc.identifier.urihttp://hdl.handle.net/11449/32858
dc.identifier.wosWOS:000234818600007
dc.language.isoeng
dc.publisherTaylor & Francis Inc
dc.relation.ispartofSpectroscopy Letters
dc.relation.ispartofjcr0.896
dc.relation.ispartofsjr0,245
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectcassavapt
dc.subjectchemometric analysispt
dc.subjectedible filmpt
dc.subjectFourier-transform infrared spectroscopypt
dc.subjectstarchpt
dc.titlePrediction of cassava starch edible film properties by chemometric analysis of infrared spectraen
dc.typeArtigo
dcterms.licensehttp://journalauthors.tandf.co.uk/permissions/reusingOwnWork.asp
dcterms.rightsHolderTaylor & Francis Inc

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Botucatu - CERAT - Centro de Raízes e Amidos Tropicais