Effect of moderate electric fields in the permeation properties of chitosan coatings

Detalhes bibliográficos
Autor(a) principal: Souza, B. W. S.
Data de Publicação: 2009
Outros Autores: Cerqueira, M. A., Casariego, A., Lima, A. M. 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/1822/9650
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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spelling 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
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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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