Influence of Codium tomentosum Extract in the Properties of Alginate and Chitosan Edible Films

Detalhes bibliográficos
Autor(a) principal: Augusto, Ana
Data de Publicação: 2018
Outros Autores: Dias, Juliana R., Campos, Maria J., Alves, Nuno, Pedrosa, Rui, Silva, Susana
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.8/4974
Resumo: This study had the support of Fundação para a Ciência e Tecnologia (FCT), through the strategic project UID/MAR/04292/2013 granted to MARE, and was partially supported by the projects CENTRO-07-0402-FEDER-23496 from the National Strategic Reference Framework (QREN), POCI-01- 0247-FEDER-006392 through the COMPETE-Operational Competitiveness Programme and the project EASME/EMFF/2016/1.2.1.4/03/SI2.750419 by the European Maritime and Fisheries Fund, Action 1.2.1.4–Blue Labs: innovative solutions for maritime challenge. Ana Augusto wish to acknowledge the financial support given by FCT (SFRH/BD/131465/2017).
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spelling Influence of Codium tomentosum Extract in the Properties of Alginate and Chitosan Edible FilmsPackaging materialsEdible filmsSeaweedsChitosanAlginateNatural additivesThis study had the support of Fundação para a Ciência e Tecnologia (FCT), through the strategic project UID/MAR/04292/2013 granted to MARE, and was partially supported by the projects CENTRO-07-0402-FEDER-23496 from the National Strategic Reference Framework (QREN), POCI-01- 0247-FEDER-006392 through the COMPETE-Operational Competitiveness Programme and the project EASME/EMFF/2016/1.2.1.4/03/SI2.750419 by the European Maritime and Fisheries Fund, Action 1.2.1.4–Blue Labs: innovative solutions for maritime challenge. Ana Augusto wish to acknowledge the financial support given by FCT (SFRH/BD/131465/2017).The growing search for natural alternatives to synthetic food packaging materials and additives has increased, and seaweed extracts’ bioactivity has made them suitable candidates for incorporation in novel edible films. This study aims to investigate the effect of Codium tomentosum seaweed extract (SE) incorporation in alginate and chitosan edible films. Alginate- and chitosan-based films with and without the incorporation of 0.5% SE were characterized according to their physical, optical, mechanical, and thermal properties. Seaweed extract incorporation in chitosan films resulted in an increase of film solubility (50%), elasticity (18%), and decrease of puncture strength (27%) and energy at break (39%). In alginate films, the extract incorporation significantly decreased film solubility (6%), water vapour permeability (46%), and elasticity (24%), and had no effect on thermal properties. Depending on the type of application, the addition of SE in edible films can bring advantages for food conservation.MDPIIC-OnlineAugusto, AnaDias, Juliana R.Campos, Maria J.Alves, NunoPedrosa, RuiSilva, Susana2020-06-30T16:25:07Z20182018-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.8/4974eng2304-815810.3390/foods7040053info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-01-17T15:50:22Zoai:iconline.ipleiria.pt:10400.8/4974Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T01:48:41.003842Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Influence of Codium tomentosum Extract in the Properties of Alginate and Chitosan Edible Films
title Influence of Codium tomentosum Extract in the Properties of Alginate and Chitosan Edible Films
spellingShingle Influence of Codium tomentosum Extract in the Properties of Alginate and Chitosan Edible Films
Augusto, Ana
Packaging materials
Edible films
Seaweeds
Chitosan
Alginate
Natural additives
title_short Influence of Codium tomentosum Extract in the Properties of Alginate and Chitosan Edible Films
title_full Influence of Codium tomentosum Extract in the Properties of Alginate and Chitosan Edible Films
title_fullStr Influence of Codium tomentosum Extract in the Properties of Alginate and Chitosan Edible Films
title_full_unstemmed Influence of Codium tomentosum Extract in the Properties of Alginate and Chitosan Edible Films
title_sort Influence of Codium tomentosum Extract in the Properties of Alginate and Chitosan Edible Films
author Augusto, Ana
author_facet Augusto, Ana
Dias, Juliana R.
Campos, Maria J.
Alves, Nuno
Pedrosa, Rui
Silva, Susana
author_role author
author2 Dias, Juliana R.
Campos, Maria J.
Alves, Nuno
Pedrosa, Rui
Silva, Susana
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv IC-Online
dc.contributor.author.fl_str_mv Augusto, Ana
Dias, Juliana R.
Campos, Maria J.
Alves, Nuno
Pedrosa, Rui
Silva, Susana
dc.subject.por.fl_str_mv Packaging materials
Edible films
Seaweeds
Chitosan
Alginate
Natural additives
topic Packaging materials
Edible films
Seaweeds
Chitosan
Alginate
Natural additives
description This study had the support of Fundação para a Ciência e Tecnologia (FCT), through the strategic project UID/MAR/04292/2013 granted to MARE, and was partially supported by the projects CENTRO-07-0402-FEDER-23496 from the National Strategic Reference Framework (QREN), POCI-01- 0247-FEDER-006392 through the COMPETE-Operational Competitiveness Programme and the project EASME/EMFF/2016/1.2.1.4/03/SI2.750419 by the European Maritime and Fisheries Fund, Action 1.2.1.4–Blue Labs: innovative solutions for maritime challenge. Ana Augusto wish to acknowledge the financial support given by FCT (SFRH/BD/131465/2017).
publishDate 2018
dc.date.none.fl_str_mv 2018
2018-01-01T00:00:00Z
2020-06-30T16:25:07Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.8/4974
url http://hdl.handle.net/10400.8/4974
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 2304-8158
10.3390/foods7040053
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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