Physical properties of edible coatings and films made with a polysaccharide from Anacardium occidentale L.
Autor(a) principal: | |
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Data de Publicação: | 2009 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/9579 |
Resumo: | The effect of the concentrations of the polysaccharide from Anacardium occidentale L. (Policaju) and a surfactant (Tween 80) on relevant properties of edible coatings/films, in view of their application on apples (cv. Golden) was evaluated. The influence of the interactions between those two constituents on apples’ surface properties and on the coating/film’s wettability, water vapor permeability, opacity and mechanical properties was evaluated. The effects of the studied variables (polysaccharide and surfactant concentrations) were analyzed according to a 2² factorial design. Pareto bar charts were used to understand the most significant factors on the studied properties. The addition of surfactant reduced the cohesion forces, therefore reducing the surface tension and increasing the wettability; this resulted in an improved compatibility between the solution and the fruit skin surface. The opacity was also reduced. The results of each of the analyzed properties were adjusted to a polynomial, multifactor model, which provided a good fitting accuracy. This model is important once it will reduce the characterization work needed in subsequent applications of these coatings/films on foods. |
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Physical properties of edible coatings and films made with a polysaccharide from Anacardium occidentale L.Edible coatingsEdible filmsPolicajuSurface propertiesPhysical propertiesScience & TechnologyThe effect of the concentrations of the polysaccharide from Anacardium occidentale L. (Policaju) and a surfactant (Tween 80) on relevant properties of edible coatings/films, in view of their application on apples (cv. Golden) was evaluated. The influence of the interactions between those two constituents on apples’ surface properties and on the coating/film’s wettability, water vapor permeability, opacity and mechanical properties was evaluated. The effects of the studied variables (polysaccharide and surfactant concentrations) were analyzed according to a 2² factorial design. Pareto bar charts were used to understand the most significant factors on the studied properties. The addition of surfactant reduced the cohesion forces, therefore reducing the surface tension and increasing the wettability; this resulted in an improved compatibility between the solution and the fruit skin surface. The opacity was also reduced. The results of each of the analyzed properties were adjusted to a polynomial, multifactor model, which provided a good fitting accuracy. This model is important once it will reduce the characterization work needed in subsequent applications of these coatings/films on foods.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Capes, Brazil)Fundação para a Ciência e a Tecnologia (FCT)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq), BrazilElsevierUniversidade do MinhoCarneiro-da-Cunha, Maria G.Cerqueira, M. A.Souza, B. W. S.Souza, Marthyna P.Teixeira, J. A.Vicente, A. A.2009-122009-12-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/9579eng"Journal of Food Engineering". ISSN 0260-8774. 95:3 (Dec. 2009) 379-385.0260-877410.1016/j.jfoodeng.2009.05.020info: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:RCAAP2023-07-21T12:51:00Zoai:repositorium.sdum.uminho.pt:1822/9579Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:49:47.050471Repositório 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 |
Physical properties of edible coatings and films made with a polysaccharide from Anacardium occidentale L. |
title |
Physical properties of edible coatings and films made with a polysaccharide from Anacardium occidentale L. |
spellingShingle |
Physical properties of edible coatings and films made with a polysaccharide from Anacardium occidentale L. Carneiro-da-Cunha, Maria G. Edible coatings Edible films Policaju Surface properties Physical properties Science & Technology |
title_short |
Physical properties of edible coatings and films made with a polysaccharide from Anacardium occidentale L. |
title_full |
Physical properties of edible coatings and films made with a polysaccharide from Anacardium occidentale L. |
title_fullStr |
Physical properties of edible coatings and films made with a polysaccharide from Anacardium occidentale L. |
title_full_unstemmed |
Physical properties of edible coatings and films made with a polysaccharide from Anacardium occidentale L. |
title_sort |
Physical properties of edible coatings and films made with a polysaccharide from Anacardium occidentale L. |
author |
Carneiro-da-Cunha, Maria G. |
author_facet |
Carneiro-da-Cunha, Maria G. Cerqueira, M. A. Souza, B. W. S. Souza, Marthyna P. Teixeira, J. A. Vicente, A. A. |
author_role |
author |
author2 |
Cerqueira, M. A. Souza, B. W. S. Souza, Marthyna P. Teixeira, J. A. Vicente, A. A. |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Carneiro-da-Cunha, Maria G. Cerqueira, M. A. Souza, B. W. S. Souza, Marthyna P. Teixeira, J. A. Vicente, A. A. |
dc.subject.por.fl_str_mv |
Edible coatings Edible films Policaju Surface properties Physical properties Science & Technology |
topic |
Edible coatings Edible films Policaju Surface properties Physical properties Science & Technology |
description |
The effect of the concentrations of the polysaccharide from Anacardium occidentale L. (Policaju) and a surfactant (Tween 80) on relevant properties of edible coatings/films, in view of their application on apples (cv. Golden) was evaluated. The influence of the interactions between those two constituents on apples’ surface properties and on the coating/film’s wettability, water vapor permeability, opacity and mechanical properties was evaluated. The effects of the studied variables (polysaccharide and surfactant concentrations) were analyzed according to a 2² factorial design. Pareto bar charts were used to understand the most significant factors on the studied properties. The addition of surfactant reduced the cohesion forces, therefore reducing the surface tension and increasing the wettability; this resulted in an improved compatibility between the solution and the fruit skin surface. The opacity was also reduced. The results of each of the analyzed properties were adjusted to a polynomial, multifactor model, which provided a good fitting accuracy. This model is important once it will reduce the characterization work needed in subsequent applications of these coatings/films on foods. |
publishDate |
2009 |
dc.date.none.fl_str_mv |
2009-12 2009-12-01T00:00:00Z |
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/1822/9579 |
url |
http://hdl.handle.net/1822/9579 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
"Journal of Food Engineering". ISSN 0260-8774. 95:3 (Dec. 2009) 379-385. 0260-8774 10.1016/j.jfoodeng.2009.05.020 |
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 |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
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 |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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 |
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