Physical properties of edible coatings and films made with a polysaccharide from Anacardium occidentale L.

Detalhes bibliográficos
Autor(a) principal: Carneiro-da-Cunha, Maria G.
Data de Publicação: 2009
Outros Autores: Cerqueira, M. A., Souza, B. W. S., Souza, Marthyna P., Teixeira, J. A., Vicente, A. A.
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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spelling 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)
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instacron_str RCAAP
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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