Development and characterization of collagen films with added essential oil of clove india / Desenvolvimento e caracterização de filmes de colágeno com adição de óleo essencial de cravo-da-índia

Detalhes bibliográficos
Autor(a) principal: Yuki Nakashima, Ailim; Universidade Federal da Grande Dourados
Data de Publicação: 2016
Outros Autores: Costa Chevalier, Raquel; Universidade Federal da Grande Dourados, Cortez-Vega, William Renzo; Universidade Federal da Grande Dourados, UFGD
Tipo de documento: Artigo
Idioma: por
Título da fonte: Journal of Bioenergy and Food Science
Texto Completo: http://periodicos.ifap.edu.br/index.php/JBFS/article/view/86
Resumo: This objective of this study was to develop and characterized films based on collagen and analyze the effects of concentrations of clay, plasticizer and essential oil on its characteristics. The solutions were prepared according to an experimental design of 2³ with 3 central points. The films were produced by the "casting" technique, which consists on surface drying, and were characterized by the color, opacity, tensile strength, solubility, water vapor permeability and thickness. Lightness values ranged between 66.76 and 96.03, the brightness decreased with increasing the concentrations of clay, oil and glycerol. The opacity values showed an increase with the addition of glycerol, ranging from 1.96 to 44.24%. The values of tensile strength ranged from 5 to 14 MPa, and the solubility values, from 2.14 to 7.97%. In the 5% level, solubility and tensile strength analyzes were not significant. The water vapor permeability (WVP) ranged from 0.77 to 2.51 (g.mm/KPa.m2.d). The most influent factors on the permeability to water vapor in the films are the glycerol and essential oil concentrations, which increases the permeability as these variables increase. In relation to the thickness, the concentration of montmorillonite clay interfered in the range from 0.02 to 0.04mm, and as higher its concentration, greater the thickness. It was concluded that the collagen films obtained good mechanical properties, adequate visual appearance, easy handing and low permeability to water vapor and low water solubility. The essential oil was effective in the structure of the film, since that it improves the look and easier handling.
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spelling Development and characterization of collagen films with added essential oil of clove india / Desenvolvimento e caracterização de filmes de colágeno com adição de óleo essencial de cravo-da-índiaFood science and technologyargil; properties; Syzygium aromaticumThis objective of this study was to develop and characterized films based on collagen and analyze the effects of concentrations of clay, plasticizer and essential oil on its characteristics. The solutions were prepared according to an experimental design of 2³ with 3 central points. The films were produced by the "casting" technique, which consists on surface drying, and were characterized by the color, opacity, tensile strength, solubility, water vapor permeability and thickness. Lightness values ranged between 66.76 and 96.03, the brightness decreased with increasing the concentrations of clay, oil and glycerol. The opacity values showed an increase with the addition of glycerol, ranging from 1.96 to 44.24%. The values of tensile strength ranged from 5 to 14 MPa, and the solubility values, from 2.14 to 7.97%. In the 5% level, solubility and tensile strength analyzes were not significant. The water vapor permeability (WVP) ranged from 0.77 to 2.51 (g.mm/KPa.m2.d). The most influent factors on the permeability to water vapor in the films are the glycerol and essential oil concentrations, which increases the permeability as these variables increase. In relation to the thickness, the concentration of montmorillonite clay interfered in the range from 0.02 to 0.04mm, and as higher its concentration, greater the thickness. It was concluded that the collagen films obtained good mechanical properties, adequate visual appearance, easy handing and low permeability to water vapor and low water solubility. The essential oil was effective in the structure of the film, since that it improves the look and easier handling.Instituto Federal do AmapáYuki Nakashima, Ailim; Universidade Federal da Grande DouradosCosta Chevalier, Raquel; Universidade Federal da Grande DouradosCortez-Vega, William Renzo; Universidade Federal da Grande Dourados, UFGD2016-03-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionScientific researchapplication/pdfhttp://periodicos.ifap.edu.br/index.php/JBFS/article/view/8610.18067/jbfs.v3i1.86Journal of bioenergy and food science; Vol 3, No 1: Journal of Bioenergy and food science, jan/mar, 2016Journal of Bioenergy and Food Science; Vol 3, No 1: Journal of Bioenergy and food science, jan/mar, 20162359-27100000-000010.18067/jbfs.v3i1reponame:Journal of Bioenergy and Food Scienceinstname:Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)instacron:IFAPporhttp://periodicos.ifap.edu.br/index.php/JBFS/article/view/86/113http://periodicos.ifap.edu.br/index.php/JBFS/article/downloadSuppFile/86/7010.18067/jbfs.v3i1.86.g113Copyright (c) 2016 Journal of bioenergy and food sciencehttp://creativecommons.org/licenses/by-nc-nd/4.0info:eu-repo/semantics/openAccess2016-11-29T18:06:56Zoai:periodicos.ifap.edu.br:article/86Revistahttp://periodicos.ifap.edu.br/index.php/JBFSPUBhttp://periodicos.ifap.edu.br/index.php/JBFS/oai||victor.sales@ifap.edu.br10.180672359-27102359-2710opendoar:2016-11-29T18:06:56Journal of Bioenergy and Food Science - Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)false
dc.title.none.fl_str_mv Development and characterization of collagen films with added essential oil of clove india / Desenvolvimento e caracterização de filmes de colágeno com adição de óleo essencial de cravo-da-índia
title Development and characterization of collagen films with added essential oil of clove india / Desenvolvimento e caracterização de filmes de colágeno com adição de óleo essencial de cravo-da-índia
spellingShingle Development and characterization of collagen films with added essential oil of clove india / Desenvolvimento e caracterização de filmes de colágeno com adição de óleo essencial de cravo-da-índia
Yuki Nakashima, Ailim; Universidade Federal da Grande Dourados
Food science and technology
argil; properties; Syzygium aromaticum
title_short Development and characterization of collagen films with added essential oil of clove india / Desenvolvimento e caracterização de filmes de colágeno com adição de óleo essencial de cravo-da-índia
title_full Development and characterization of collagen films with added essential oil of clove india / Desenvolvimento e caracterização de filmes de colágeno com adição de óleo essencial de cravo-da-índia
title_fullStr Development and characterization of collagen films with added essential oil of clove india / Desenvolvimento e caracterização de filmes de colágeno com adição de óleo essencial de cravo-da-índia
title_full_unstemmed Development and characterization of collagen films with added essential oil of clove india / Desenvolvimento e caracterização de filmes de colágeno com adição de óleo essencial de cravo-da-índia
title_sort Development and characterization of collagen films with added essential oil of clove india / Desenvolvimento e caracterização de filmes de colágeno com adição de óleo essencial de cravo-da-índia
author Yuki Nakashima, Ailim; Universidade Federal da Grande Dourados
author_facet Yuki Nakashima, Ailim; Universidade Federal da Grande Dourados
Costa Chevalier, Raquel; Universidade Federal da Grande Dourados
Cortez-Vega, William Renzo; Universidade Federal da Grande Dourados, UFGD
author_role author
author2 Costa Chevalier, Raquel; Universidade Federal da Grande Dourados
Cortez-Vega, William Renzo; Universidade Federal da Grande Dourados, UFGD
author2_role author
author
dc.contributor.none.fl_str_mv
dc.contributor.author.fl_str_mv Yuki Nakashima, Ailim; Universidade Federal da Grande Dourados
Costa Chevalier, Raquel; Universidade Federal da Grande Dourados
Cortez-Vega, William Renzo; Universidade Federal da Grande Dourados, UFGD
dc.subject.por.fl_str_mv Food science and technology
argil; properties; Syzygium aromaticum
topic Food science and technology
argil; properties; Syzygium aromaticum
description This objective of this study was to develop and characterized films based on collagen and analyze the effects of concentrations of clay, plasticizer and essential oil on its characteristics. The solutions were prepared according to an experimental design of 2³ with 3 central points. The films were produced by the "casting" technique, which consists on surface drying, and were characterized by the color, opacity, tensile strength, solubility, water vapor permeability and thickness. Lightness values ranged between 66.76 and 96.03, the brightness decreased with increasing the concentrations of clay, oil and glycerol. The opacity values showed an increase with the addition of glycerol, ranging from 1.96 to 44.24%. The values of tensile strength ranged from 5 to 14 MPa, and the solubility values, from 2.14 to 7.97%. In the 5% level, solubility and tensile strength analyzes were not significant. The water vapor permeability (WVP) ranged from 0.77 to 2.51 (g.mm/KPa.m2.d). The most influent factors on the permeability to water vapor in the films are the glycerol and essential oil concentrations, which increases the permeability as these variables increase. In relation to the thickness, the concentration of montmorillonite clay interfered in the range from 0.02 to 0.04mm, and as higher its concentration, greater the thickness. It was concluded that the collagen films obtained good mechanical properties, adequate visual appearance, easy handing and low permeability to water vapor and low water solubility. The essential oil was effective in the structure of the film, since that it improves the look and easier handling.
publishDate 2016
dc.date.none.fl_str_mv 2016-03-30
dc.type.none.fl_str_mv

dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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Scientific research
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status_str publishedVersion
dc.identifier.uri.fl_str_mv http://periodicos.ifap.edu.br/index.php/JBFS/article/view/86
10.18067/jbfs.v3i1.86
url http://periodicos.ifap.edu.br/index.php/JBFS/article/view/86
identifier_str_mv 10.18067/jbfs.v3i1.86
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv http://periodicos.ifap.edu.br/index.php/JBFS/article/view/86/113
http://periodicos.ifap.edu.br/index.php/JBFS/article/downloadSuppFile/86/70
10.18067/jbfs.v3i1.86.g113
dc.rights.driver.fl_str_mv Copyright (c) 2016 Journal of bioenergy and food science
http://creativecommons.org/licenses/by-nc-nd/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2016 Journal of bioenergy and food science
http://creativecommons.org/licenses/by-nc-nd/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Instituto Federal do Amapá
publisher.none.fl_str_mv Instituto Federal do Amapá
dc.source.none.fl_str_mv Journal of bioenergy and food science; Vol 3, No 1: Journal of Bioenergy and food science, jan/mar, 2016
Journal of Bioenergy and Food Science; Vol 3, No 1: Journal of Bioenergy and food science, jan/mar, 2016
2359-2710
0000-0000
10.18067/jbfs.v3i1
reponame:Journal of Bioenergy and Food Science
instname:Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)
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instname_str Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)
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collection Journal of Bioenergy and Food Science
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