Effect of adding fatty acids and surfactant on the functional properties of biodegradable films prepared with myofibrillar proteins from acoupa weakfish (Cynoscion acoupa )

Detalhes bibliográficos
Autor(a) principal: PEREIRA,Gleice Vasconcelos da Silva
Data de Publicação: 2019
Outros Autores: PEREIRA,Glauce Vasconcelos da Silva, NEVES,Eleda Maria Paixão Xavier, JOELE,Maria Regina Sarkis Peixoto, LIMA,Consuelo Lúcia Sousa de, LOURENÇO,Lúcia de Fátima Henriques
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500287
Resumo: Abstract This research aimed to assess the properties of biodegradable films prepared with lyophilized myofibrillar proteins (LMP) from fish filleting residues, fatty acids (stearic, palmitic, and caproic), and surfactant (SLS). The films were characterized to assess the effects of adding those components. Adding fatty acids and SLS resulted in more flexible films with higher elongation values compared to the LMP film. The films prepared with 5% stearic acid and 10% SLS and with 10% palmitic acid and 20% SLS had higher tensile strength compared to the LMP film. Solubility reached 100% in the films added with 10% fatty acids with and without SLS. Increasing the concentration of fatty acids and SLS led to less transparent films. Microscopy analysis showed changes in the morphological structure of the films added with fatty acids and SLS, resulting in whitish films when greater SLS contents were used.
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spelling Effect of adding fatty acids and surfactant on the functional properties of biodegradable films prepared with myofibrillar proteins from acoupa weakfish (Cynoscion acoupa )myofibrillar protein filmcompound filmstearic acidpalmitic acidcaproic acidsodium lauryl sulfateAbstract This research aimed to assess the properties of biodegradable films prepared with lyophilized myofibrillar proteins (LMP) from fish filleting residues, fatty acids (stearic, palmitic, and caproic), and surfactant (SLS). The films were characterized to assess the effects of adding those components. Adding fatty acids and SLS resulted in more flexible films with higher elongation values compared to the LMP film. The films prepared with 5% stearic acid and 10% SLS and with 10% palmitic acid and 20% SLS had higher tensile strength compared to the LMP film. Solubility reached 100% in the films added with 10% fatty acids with and without SLS. Increasing the concentration of fatty acids and SLS led to less transparent films. Microscopy analysis showed changes in the morphological structure of the films added with fatty acids and SLS, resulting in whitish films when greater SLS contents were used.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500287Food Science and Technology v.39 suppl.1 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.03718info:eu-repo/semantics/openAccessPEREIRA,Gleice Vasconcelos da SilvaPEREIRA,Glauce Vasconcelos da SilvaNEVES,Eleda Maria Paixão XavierJOELE,Maria Regina Sarkis PeixotoLIMA,Consuelo Lúcia Sousa deLOURENÇO,Lúcia de Fátima Henriqueseng2019-06-24T00:00:00Zoai:scielo:S0101-20612019000500287Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-06-24T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Effect of adding fatty acids and surfactant on the functional properties of biodegradable films prepared with myofibrillar proteins from acoupa weakfish (Cynoscion acoupa )
title Effect of adding fatty acids and surfactant on the functional properties of biodegradable films prepared with myofibrillar proteins from acoupa weakfish (Cynoscion acoupa )
spellingShingle Effect of adding fatty acids and surfactant on the functional properties of biodegradable films prepared with myofibrillar proteins from acoupa weakfish (Cynoscion acoupa )
PEREIRA,Gleice Vasconcelos da Silva
myofibrillar protein film
compound film
stearic acid
palmitic acid
caproic acid
sodium lauryl sulfate
title_short Effect of adding fatty acids and surfactant on the functional properties of biodegradable films prepared with myofibrillar proteins from acoupa weakfish (Cynoscion acoupa )
title_full Effect of adding fatty acids and surfactant on the functional properties of biodegradable films prepared with myofibrillar proteins from acoupa weakfish (Cynoscion acoupa )
title_fullStr Effect of adding fatty acids and surfactant on the functional properties of biodegradable films prepared with myofibrillar proteins from acoupa weakfish (Cynoscion acoupa )
title_full_unstemmed Effect of adding fatty acids and surfactant on the functional properties of biodegradable films prepared with myofibrillar proteins from acoupa weakfish (Cynoscion acoupa )
title_sort Effect of adding fatty acids and surfactant on the functional properties of biodegradable films prepared with myofibrillar proteins from acoupa weakfish (Cynoscion acoupa )
author PEREIRA,Gleice Vasconcelos da Silva
author_facet PEREIRA,Gleice Vasconcelos da Silva
PEREIRA,Glauce Vasconcelos da Silva
NEVES,Eleda Maria Paixão Xavier
JOELE,Maria Regina Sarkis Peixoto
LIMA,Consuelo Lúcia Sousa de
LOURENÇO,Lúcia de Fátima Henriques
author_role author
author2 PEREIRA,Glauce Vasconcelos da Silva
NEVES,Eleda Maria Paixão Xavier
JOELE,Maria Regina Sarkis Peixoto
LIMA,Consuelo Lúcia Sousa de
LOURENÇO,Lúcia de Fátima Henriques
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv PEREIRA,Gleice Vasconcelos da Silva
PEREIRA,Glauce Vasconcelos da Silva
NEVES,Eleda Maria Paixão Xavier
JOELE,Maria Regina Sarkis Peixoto
LIMA,Consuelo Lúcia Sousa de
LOURENÇO,Lúcia de Fátima Henriques
dc.subject.por.fl_str_mv myofibrillar protein film
compound film
stearic acid
palmitic acid
caproic acid
sodium lauryl sulfate
topic myofibrillar protein film
compound film
stearic acid
palmitic acid
caproic acid
sodium lauryl sulfate
description Abstract This research aimed to assess the properties of biodegradable films prepared with lyophilized myofibrillar proteins (LMP) from fish filleting residues, fatty acids (stearic, palmitic, and caproic), and surfactant (SLS). The films were characterized to assess the effects of adding those components. Adding fatty acids and SLS resulted in more flexible films with higher elongation values compared to the LMP film. The films prepared with 5% stearic acid and 10% SLS and with 10% palmitic acid and 20% SLS had higher tensile strength compared to the LMP film. Solubility reached 100% in the films added with 10% fatty acids with and without SLS. Increasing the concentration of fatty acids and SLS led to less transparent films. Microscopy analysis showed changes in the morphological structure of the films added with fatty acids and SLS, resulting in whitish films when greater SLS contents were used.
publishDate 2019
dc.date.none.fl_str_mv 2019-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500287
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500287
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.03718
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.39 suppl.1 2019
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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