Effect of moderate electric fields in the permeation properties of chitosan coatings
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/1822/9650 |
Resumo: | Edible films and coatings can provide additional protection for food, while being a fully biodegradable, environmentally friendly packaging system. Preliminary works have shown that the presence of a moderate electric field during the preparation of chitosan coating solutions may influence e.g. their transport properties. If such effect is confirmed, moderate electric fields could be used to tailor edible films and coatings for specific applications. The aim of this work was to determine the effect of field strength on functional properties of chitosan coatings (obtained from lobster from the Cuban coasts). Four different field strengths were tested (50, 100, 150, 200 V cm−1) and, for each electric field treatment, the water vapor, oxygen and carbon dioxide permeabilities of the films formed were determined, together with their color, opacity and solubility in water. The surface microstructure of the films was analyzed using atomic force microscopy (AFM). The results showed that ohmic heating had statistically significant effects on film's physical properties and structure. In general, the most pronounced effect of the field strength was observed for treatments made at 100 V cm−1 or higher, a positive correlation being found between the water vapor, oxygen and carbon dioxide permeability coefficients and field strength. The AFM results show that the surface of chitosan films is much more uniform when an electric field is applied, which may be related with a more uniform gel structure leading to the differences observed in terms of transport properties. |
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Effect of moderate electric fields in the permeation properties of chitosan coatingsEdible coatingsEdible filmsModerate electric fieldsChitosan filmsScience & TechnologyEdible films and coatings can provide additional protection for food, while being a fully biodegradable, environmentally friendly packaging system. Preliminary works have shown that the presence of a moderate electric field during the preparation of chitosan coating solutions may influence e.g. their transport properties. If such effect is confirmed, moderate electric fields could be used to tailor edible films and coatings for specific applications. The aim of this work was to determine the effect of field strength on functional properties of chitosan coatings (obtained from lobster from the Cuban coasts). Four different field strengths were tested (50, 100, 150, 200 V cm−1) and, for each electric field treatment, the water vapor, oxygen and carbon dioxide permeabilities of the films formed were determined, together with their color, opacity and solubility in water. The surface microstructure of the films was analyzed using atomic force microscopy (AFM). The results showed that ohmic heating had statistically significant effects on film's physical properties and structure. In general, the most pronounced effect of the field strength was observed for treatments made at 100 V cm−1 or higher, a positive correlation being found between the water vapor, oxygen and carbon dioxide permeability coefficients and field strength. The AFM results show that the surface of chitosan films is much more uniform when an electric field is applied, which may be related with a more uniform gel structure leading to the differences observed in terms of transport properties.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Europe Aid Cooperation Office - αLFA VALNATURA ProjectFundação para a Ciência e a Tecnologia (FCT)ElsevierUniversidade do MinhoSouza, B. W. S.Cerqueira, M. A.Casariego, A.Lima, A. M. 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/1822/9650eng"Food Hydrocolloids". ISSN 0268-005X. 23:8 (2009) 2110–2115.0268-005X10.1016/j.foodhyd.2009.03.021www.elsevier.com/wps/find/journaldescription.cws_home/601058/description#descriptioninfo: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:RCAAP2023-07-21T12:24:05Zoai:repositorium.sdum.uminho.pt:1822/9650Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:17:58.566232Repositório 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 |
Effect of moderate electric fields in the permeation properties of chitosan coatings |
title |
Effect of moderate electric fields in the permeation properties of chitosan coatings |
spellingShingle |
Effect of moderate electric fields in the permeation properties of chitosan coatings Souza, B. W. S. Edible coatings Edible films Moderate electric fields Chitosan films Science & Technology |
title_short |
Effect of moderate electric fields in the permeation properties of chitosan coatings |
title_full |
Effect of moderate electric fields in the permeation properties of chitosan coatings |
title_fullStr |
Effect of moderate electric fields in the permeation properties of chitosan coatings |
title_full_unstemmed |
Effect of moderate electric fields in the permeation properties of chitosan coatings |
title_sort |
Effect of moderate electric fields in the permeation properties of chitosan coatings |
author |
Souza, B. W. S. |
author_facet |
Souza, B. W. S. Cerqueira, M. A. Casariego, A. Lima, A. M. P. Teixeira, J. A. Vicente, A. A. |
author_role |
author |
author2 |
Cerqueira, M. A. Casariego, A. Lima, A. M. 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 |
Souza, B. W. S. Cerqueira, M. A. Casariego, A. Lima, A. M. P. Teixeira, J. A. Vicente, A. A. |
dc.subject.por.fl_str_mv |
Edible coatings Edible films Moderate electric fields Chitosan films Science & Technology |
topic |
Edible coatings Edible films Moderate electric fields Chitosan films Science & Technology |
description |
Edible films and coatings can provide additional protection for food, while being a fully biodegradable, environmentally friendly packaging system. Preliminary works have shown that the presence of a moderate electric field during the preparation of chitosan coating solutions may influence e.g. their transport properties. If such effect is confirmed, moderate electric fields could be used to tailor edible films and coatings for specific applications. The aim of this work was to determine the effect of field strength on functional properties of chitosan coatings (obtained from lobster from the Cuban coasts). Four different field strengths were tested (50, 100, 150, 200 V cm−1) and, for each electric field treatment, the water vapor, oxygen and carbon dioxide permeabilities of the films formed were determined, together with their color, opacity and solubility in water. The surface microstructure of the films was analyzed using atomic force microscopy (AFM). The results showed that ohmic heating had statistically significant effects on film's physical properties and structure. In general, the most pronounced effect of the field strength was observed for treatments made at 100 V cm−1 or higher, a positive correlation being found between the water vapor, oxygen and carbon dioxide permeability coefficients and field strength. The AFM results show that the surface of chitosan films is much more uniform when an electric field is applied, which may be related with a more uniform gel structure leading to the differences observed in terms of transport properties. |
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/1822/9650 |
url |
http://hdl.handle.net/1822/9650 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
"Food Hydrocolloids". ISSN 0268-005X. 23:8 (2009) 2110–2115. 0268-005X 10.1016/j.foodhyd.2009.03.021 www.elsevier.com/wps/find/journaldescription.cws_home/601058/description#description |
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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1799132633276350464 |