Mixture design for evaluation of potassium sorbate and xanthan gum effect on properties of tapioca starch films obtained by extrusion

被引：78

作者：

Karina Flores, Silvia ^{[2
]}

Costa, Daryne ^{[1
]}

Yamashita, Fabio ^{[1
]}

Noemi Gerschenson, Lia ^{[2
]}

Grossmann, Maria Victoria ^{[1
]}

机构：

[1] Univ Estadual Londrina, Dept Tecnol Alimentos & Medicamentos, BR-86051970 Londrina, PR, Brazil

[2] Univ Buenos Aires, Fac Ciencias Exactas & Nat, Dept Ind, RA-1428 Buenos Aires, DF, Argentina

来源：

MATERIALS SCIENCE & ENGINEERING C-MATERIALS FOR BIOLOGICAL APPLICATIONS | 2010年 / 30卷 / 01期

关键词：

Mixture experimental design; Extrusion; Films; Physical properties; Antimicrobial performance; Biopolymers; PACKAGING TECHNOLOGIES; MECHANICAL-PROPERTIES; EDIBLE FILMS; WATER-VAPOR; CHITOSAN;

D O I：

10.1016/j.msec.2009.10.001

中图分类号：

TB3 [工程材料学]; R318.08 [生物材料学];

学科分类号：

0805 ; 080501 ; 080502 ;

摘要：

A mixture experimental design was used to study the physical and microbiological properties of tapioca starch-glycerol based edible films added with xanthan gum (XG) and potassium sorbate (PS) and obtained by extrusion technology. The results showed that PS presence decreased the ultimate tensile strength and elastic modulus and increased strain at break. XG produced a reinforcing effect on the films and also enhanced solubility in water and decreased moisture content. The analysis revealed significant interactions between components in the mixture. The water vapor permeability values ranged from 3.72 x 10(-10) to 6.4 x 10(-10) log/m s Pa. The PS concentration was not affected by the extrusion process and the preservative was available to act as an antimicrobial agent. Extruded films made from biopolymers showed a potential application in food technology as an active packaging. (C) 2009 Elsevier B.V. All rights reserved.

引用

页码：196 / 202

页数：7

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