Influence of electric fields on the structure of chitosan edible coatings
Autor(a) principal: | |
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Data de Publicação: | 2010 |
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/1822/10413 |
Resumo: | The aim of this work was to evaluate the effect of electric fields applied at different field strength values on mechanical and thermal properties of chitosan films/coatings (obtained from lobster of the Cuban coasts). XRD analyses indicated that electrically treated chitosan films exhibited a more ordered structure and a clearly higher crystallinity when compared with non-treated films, thus displaying significant effects on the value of the crystallinity index (CI). SEM micrographs evidenced that the surface morphology of chitosan films was influenced by the electric field. In fact, the electric field treatment led to a structure with more regular layers as can be seen in the cross-sections of the films observed under SEM. The application of the electric field to chitosan film-forming solutions resulted in an increase of the tensile strength (c.a. 9%) and elongation-at-break (c.a. 18%) of the corresponding chitosan films. The reported results demonstrate that the application of an electric field to film-forming solutions of chitosan is an interesting instrument to taylor relevant properties of the films or coatings produced from them. |
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Influence of electric fields on the structure of chitosan edible coatingsEdible coatingsElectric fieldsPhysical propertiesChitosan filmsScience & TechnologyThe aim of this work was to evaluate the effect of electric fields applied at different field strength values on mechanical and thermal properties of chitosan films/coatings (obtained from lobster of the Cuban coasts). XRD analyses indicated that electrically treated chitosan films exhibited a more ordered structure and a clearly higher crystallinity when compared with non-treated films, thus displaying significant effects on the value of the crystallinity index (CI). SEM micrographs evidenced that the surface morphology of chitosan films was influenced by the electric field. In fact, the electric field treatment led to a structure with more regular layers as can be seen in the cross-sections of the films observed under SEM. The application of the electric field to chitosan film-forming solutions resulted in an increase of the tensile strength (c.a. 9%) and elongation-at-break (c.a. 18%) of the corresponding chitosan films. The reported results demonstrate that the application of an electric field to film-forming solutions of chitosan is an interesting instrument to taylor relevant properties of the films or coatings produced from them.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES Brazil)Fundação para a Ciência e a Tecnologia (FCT) - SFRH/BD/23897/2005, RH/BD/32566/2006ElsevierUniversidade do MinhoSouza, B. W. S.Cerqueira, M. A.Martins, JoanaCasariego, A.Teixeira, J. A.Vicente, A. A.20102010-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/10413eng"Food Hydrocolloids". ISSN 0268-005X. 24:4 (2010) 330–335.0268-005X10.1016/j.foodhyd.2009.10.011www.elsevier.com/locate/foodhydinfo: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:RCAAP2023-07-21T12:10:03ZPortal AgregadorONG |
dc.title.none.fl_str_mv |
Influence of electric fields on the structure of chitosan edible coatings |
title |
Influence of electric fields on the structure of chitosan edible coatings |
spellingShingle |
Influence of electric fields on the structure of chitosan edible coatings Souza, B. W. S. Edible coatings Electric fields Physical properties Chitosan films Science & Technology |
title_short |
Influence of electric fields on the structure of chitosan edible coatings |
title_full |
Influence of electric fields on the structure of chitosan edible coatings |
title_fullStr |
Influence of electric fields on the structure of chitosan edible coatings |
title_full_unstemmed |
Influence of electric fields on the structure of chitosan edible coatings |
title_sort |
Influence of electric fields on the structure of chitosan edible coatings |
author |
Souza, B. W. S. |
author_facet |
Souza, B. W. S. Cerqueira, M. A. Martins, Joana Casariego, A. Teixeira, J. A. Vicente, A. A. |
author_role |
author |
author2 |
Cerqueira, M. A. Martins, Joana Casariego, A. 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. Martins, Joana Casariego, A. Teixeira, J. A. Vicente, A. A. |
dc.subject.por.fl_str_mv |
Edible coatings Electric fields Physical properties Chitosan films Science & Technology |
topic |
Edible coatings Electric fields Physical properties Chitosan films Science & Technology |
description |
The aim of this work was to evaluate the effect of electric fields applied at different field strength values on mechanical and thermal properties of chitosan films/coatings (obtained from lobster of the Cuban coasts). XRD analyses indicated that electrically treated chitosan films exhibited a more ordered structure and a clearly higher crystallinity when compared with non-treated films, thus displaying significant effects on the value of the crystallinity index (CI). SEM micrographs evidenced that the surface morphology of chitosan films was influenced by the electric field. In fact, the electric field treatment led to a structure with more regular layers as can be seen in the cross-sections of the films observed under SEM. The application of the electric field to chitosan film-forming solutions resulted in an increase of the tensile strength (c.a. 9%) and elongation-at-break (c.a. 18%) of the corresponding chitosan films. The reported results demonstrate that the application of an electric field to film-forming solutions of chitosan is an interesting instrument to taylor relevant properties of the films or coatings produced from them. |
publishDate |
2010 |
dc.date.none.fl_str_mv |
2010 2010-01-01T00:00:00Z |
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/1822/10413 |
url |
http://hdl.handle.net/1822/10413 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
"Food Hydrocolloids". ISSN 0268-005X. 24:4 (2010) 330–335. 0268-005X 10.1016/j.foodhyd.2009.10.011 www.elsevier.com/locate/foodhyd |
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 |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
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 |
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repository.mail.fl_str_mv |
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1777303696411983872 |