Structural characterization and potential of the Adenanthera pavonina L. galactomannan as raw material to production of bioactive edible films.
Autor(a) principal: | |
---|---|
Data de Publicação: | 2009 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da UFC |
Texto Completo: | http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=10939 |
Resumo: | In this thesis work, bioactive edible films were produced by using a galactomannan-starch-nisi blend. The galactomannan from the endosperm of seeds of Adenanthera pavonina was extracted and the fine structure of the gum endospermic was studied by NMR techniques. The reason M / G (= 1.46) was determined and its structure is in agreement with those reported in the literature for galactomannans. Study of IR data supported the NMR data obtained in this work. This galactomannan showed rheological behavior typical of seed gums. Gelatinized corn starch was used to produce blends with the galactomannans. In rheological tests, the force applied to the flow curves to the dispersion of gelatinized corn starch and mixtures of starch-galactomannan did not adequately characterize these polymer systems in solution. The oscillatory tests, in turn, were more sensitive to detect differences between the different systems evaluated allowing for a more appropriate characterization. The construction of the sorption isotherms was an interesting approach to characterize edible films produced from blends of systems of polysaccharides and starch-galactomannan-nisin blend. Significant differences were detected in these films and have to relate the behavior of water to the structural arrangement of various edible films produced. The humidity was as dependent on key parameters measured in films such as temperature and content of glycerol. The hysteresis phenomenon was shown to the edible films of starch galactomannan blend. Finally, the mathematical model of sorption described by the G.A.B. equation is suggested as one that best represents the data obtained in experimental conditions tested here. Thermal stability curves obtained by DSC for galactomannan and edible films which produced without and with the antimicrobial agent nisin, led to associate the data with those obtained by aw,corroborating, in thecase of the film containing nisin, the antimicrobial contributes to an increased hydration of the edible film. The presence of nisin in edible films produced with the starchgalactomannan blend and glycerol reduced the growth of L. monocitogenes, reducing the number of colony-forming units and acting as a barrier to contamination. The study of action of nisin through the test of the inhibition zone and the bioassay enabled characterization of the edible films through the using of good techniques. Finally, more studies should be conducted to determine whether additional changes in the composition or the structure of the films could modify the antimicrobial activity due to inactivation of nisin or altering its release |
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info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisStructural characterization and potential of the Adenanthera pavonina L. galactomannan as raw material to production of bioactive edible films.CaracterizaÃÃo estrutural e potencial da galactomanana de Adenanthera pavonina L. como matÃria-prima para produÃÃo de filmes comestÃveis bioativos 2009-03-31EnÃas Gomes Filho04690478368http://lattes.cnpq.br/371637873914024965866169304http://lattes.cnpq.br/7219178586824787Carlos Eduardo Alves SoaresUniversidade Federal do CearÃPrograma de PÃs-GraduaÃÃo em BioquÃmicaUFCBRgalactomananas filmes comestÃveis atividade de Ãgua amido nisinabioensaiogalactomannans edible films water activity starch nisin bioassayBIOQUIMICAIn this thesis work, bioactive edible films were produced by using a galactomannan-starch-nisi blend. The galactomannan from the endosperm of seeds of Adenanthera pavonina was extracted and the fine structure of the gum endospermic was studied by NMR techniques. The reason M / G (= 1.46) was determined and its structure is in agreement with those reported in the literature for galactomannans. Study of IR data supported the NMR data obtained in this work. This galactomannan showed rheological behavior typical of seed gums. Gelatinized corn starch was used to produce blends with the galactomannans. In rheological tests, the force applied to the flow curves to the dispersion of gelatinized corn starch and mixtures of starch-galactomannan did not adequately characterize these polymer systems in solution. The oscillatory tests, in turn, were more sensitive to detect differences between the different systems evaluated allowing for a more appropriate characterization. The construction of the sorption isotherms was an interesting approach to characterize edible films produced from blends of systems of polysaccharides and starch-galactomannan-nisin blend. Significant differences were detected in these films and have to relate the behavior of water to the structural arrangement of various edible films produced. The humidity was as dependent on key parameters measured in films such as temperature and content of glycerol. The hysteresis phenomenon was shown to the edible films of starch galactomannan blend. Finally, the mathematical model of sorption described by the G.A.B. equation is suggested as one that best represents the data obtained in experimental conditions tested here. Thermal stability curves obtained by DSC for galactomannan and edible films which produced without and with the antimicrobial agent nisin, led to associate the data with those obtained by aw,corroborating, in thecase of the film containing nisin, the antimicrobial contributes to an increased hydration of the edible film. The presence of nisin in edible films produced with the starchgalactomannan blend and glycerol reduced the growth of L. monocitogenes, reducing the number of colony-forming units and acting as a barrier to contamination. The study of action of nisin through the test of the inhibition zone and the bioassay enabled characterization of the edible films through the using of good techniques. Finally, more studies should be conducted to determine whether additional changes in the composition or the structure of the films could modify the antimicrobial activity due to inactivation of nisin or altering its releaseNeste trabalho de Tese, filmes comestÃveis bioativos foram produzidos a partir da blenda galactomanana-amido-nisina. A galactomanana do endosperma de sementes de Adenanthera pavonina foi extraÃda e sua estrutura fina foi estudada atravÃs de tÃcnicas de RMN. Sua razÃo M/G (=1,46) determinada e sua estrutura estÃo de acordo com o que foi relatado na literatura para galactomananas. Estudo de IR corroboram os dados de RMN obtidos nesse trabalho. Essa galactomanana apresentou comportamento reolÃgico tÃpico de gomas de sementes. Amido de milho gelatinizado foi empregado para produzir blendas com a galactomanana. Nos testes reolÃgicos, o esforÃo aplicado para curvas de escoamento da dispersÃo de amido de milho gelatinizado e das misturas de galactomanana-amido nÃo permitiu caracterizar adequadamente esses sistemas de polÃmeros em soluÃÃo. Os ensaios oscilatÃrios, por sua vez, foram mais sensÃveis para detectar as diferenÃas entre os distintos sistemas avaliados permitindo uma caracterizaÃÃo de maneira mais adequada. A construÃÃo de isotermas de sorÃÃo foi numa abordagem interessante para caracterizar filmes comestÃveis produzidos a partir dos sistemas de blendas de polissacarÃdeos e do complexo galactomanana-amido-nisina. DiferenÃas significativas foram detectadas nesses filmes e permitiram relacionar o comportamento da Ãgua ao arranjo estrutural dos diferentes filmes comestÃveis produzidos. A umidade foi observada como dependente de importantes parÃmetros avaliados nos filmes, tais como a temperatura e o conteÃdo de glicerol. O fenÃmeno da histerese foi evidenciado para os filmes comestÃveis da blenda galactomanana-amido. Finalmente, o modelo matemÃtico de sorÃÃo descrito pela equaÃÃo G.A.B. à sugerido como aquele que melhor representa os dados obtidos nas condiÃÃes experimentais testadas aqui. As curvas de estabilidade tÃrmica obtidas por DSCl para a galactomanana e os filmes comestÃveis, produzidos sem o antimicrobiano e contendo a nisina, permitiram associar os dados de DSC aos obtidos pelas medias de aw, corroborando, no caso do filme contendo nisina, que o antimicrobiano contribui para uma maior hidrataÃÃo do filme comestÃvel. A presenÃa de nisina nos filmes comestÃveis produzidos com a blenda galactomanana-amido e glicerol reduziu o crescimento de L. monocitogenes, diminuindo o nÃmero de unidades formadoras de colÃnias e atuando como barreira para a contaminaÃÃo. O estudo da aÃÃo da nisina atravÃs do teste do halo de inibiÃÃo e do bioensaio permitiu caracterizar os filmes comestÃveis atravÃs do uso de tÃcnicas satisfatÃrias. Finalmente, mais estudos devem ser conduzidos a fim de determinar se mudanÃas adicionais na composiÃÃo ou na estrutura dos filmes poderiam modificar a atividade antimicrobiana devido à inativaÃÃo da nisina ou alterando sua liberaÃÃoCoordenaÃÃo de AperfeiÃoamento de Pessoal de NÃvel Superiorhttp://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=10939application/pdfinfo:eu-repo/semantics/openAccessporreponame:Biblioteca Digital de Teses e Dissertações da UFCinstname:Universidade Federal do Cearáinstacron:UFC2019-01-21T11:16:08Zmail@mail.com - |
dc.title.en.fl_str_mv |
Structural characterization and potential of the Adenanthera pavonina L. galactomannan as raw material to production of bioactive edible films. |
dc.title.alternative.pt.fl_str_mv |
CaracterizaÃÃo estrutural e potencial da galactomanana de Adenanthera pavonina L. como matÃria-prima para produÃÃo de filmes comestÃveis bioativos |
title |
Structural characterization and potential of the Adenanthera pavonina L. galactomannan as raw material to production of bioactive edible films. |
spellingShingle |
Structural characterization and potential of the Adenanthera pavonina L. galactomannan as raw material to production of bioactive edible films. Carlos Eduardo Alves Soares galactomananas filmes comestÃveis atividade de Ãgua amido nisina bioensaio galactomannans edible films water activity starch nisin bioassay BIOQUIMICA |
title_short |
Structural characterization and potential of the Adenanthera pavonina L. galactomannan as raw material to production of bioactive edible films. |
title_full |
Structural characterization and potential of the Adenanthera pavonina L. galactomannan as raw material to production of bioactive edible films. |
title_fullStr |
Structural characterization and potential of the Adenanthera pavonina L. galactomannan as raw material to production of bioactive edible films. |
title_full_unstemmed |
Structural characterization and potential of the Adenanthera pavonina L. galactomannan as raw material to production of bioactive edible films. |
title_sort |
Structural characterization and potential of the Adenanthera pavonina L. galactomannan as raw material to production of bioactive edible films. |
author |
Carlos Eduardo Alves Soares |
author_facet |
Carlos Eduardo Alves Soares |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
EnÃas Gomes Filho |
dc.contributor.advisor1ID.fl_str_mv |
04690478368 |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/3716378739140249 |
dc.contributor.authorID.fl_str_mv |
65866169304 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/7219178586824787 |
dc.contributor.author.fl_str_mv |
Carlos Eduardo Alves Soares |
contributor_str_mv |
EnÃas Gomes Filho |
dc.subject.por.fl_str_mv |
galactomananas filmes comestÃveis atividade de Ãgua amido nisina bioensaio |
topic |
galactomananas filmes comestÃveis atividade de Ãgua amido nisina bioensaio galactomannans edible films water activity starch nisin bioassay BIOQUIMICA |
dc.subject.eng.fl_str_mv |
galactomannans edible films water activity starch nisin bioassay |
dc.subject.cnpq.fl_str_mv |
BIOQUIMICA |
dc.description.sponsorship.fl_txt_mv |
CoordenaÃÃo de AperfeiÃoamento de Pessoal de NÃvel Superior |
dc.description.abstract.por.fl_txt_mv |
In this thesis work, bioactive edible films were produced by using a galactomannan-starch-nisi blend. The galactomannan from the endosperm of seeds of Adenanthera pavonina was extracted and the fine structure of the gum endospermic was studied by NMR techniques. The reason M / G (= 1.46) was determined and its structure is in agreement with those reported in the literature for galactomannans. Study of IR data supported the NMR data obtained in this work. This galactomannan showed rheological behavior typical of seed gums. Gelatinized corn starch was used to produce blends with the galactomannans. In rheological tests, the force applied to the flow curves to the dispersion of gelatinized corn starch and mixtures of starch-galactomannan did not adequately characterize these polymer systems in solution. The oscillatory tests, in turn, were more sensitive to detect differences between the different systems evaluated allowing for a more appropriate characterization. The construction of the sorption isotherms was an interesting approach to characterize edible films produced from blends of systems of polysaccharides and starch-galactomannan-nisin blend. Significant differences were detected in these films and have to relate the behavior of water to the structural arrangement of various edible films produced. The humidity was as dependent on key parameters measured in films such as temperature and content of glycerol. The hysteresis phenomenon was shown to the edible films of starch galactomannan blend. Finally, the mathematical model of sorption described by the G.A.B. equation is suggested as one that best represents the data obtained in experimental conditions tested here. Thermal stability curves obtained by DSC for galactomannan and edible films which produced without and with the antimicrobial agent nisin, led to associate the data with those obtained by aw,corroborating, in thecase of the film containing nisin, the antimicrobial contributes to an increased hydration of the edible film. The presence of nisin in edible films produced with the starchgalactomannan blend and glycerol reduced the growth of L. monocitogenes, reducing the number of colony-forming units and acting as a barrier to contamination. The study of action of nisin through the test of the inhibition zone and the bioassay enabled characterization of the edible films through the using of good techniques. Finally, more studies should be conducted to determine whether additional changes in the composition or the structure of the films could modify the antimicrobial activity due to inactivation of nisin or altering its release Neste trabalho de Tese, filmes comestÃveis bioativos foram produzidos a partir da blenda galactomanana-amido-nisina. A galactomanana do endosperma de sementes de Adenanthera pavonina foi extraÃda e sua estrutura fina foi estudada atravÃs de tÃcnicas de RMN. Sua razÃo M/G (=1,46) determinada e sua estrutura estÃo de acordo com o que foi relatado na literatura para galactomananas. Estudo de IR corroboram os dados de RMN obtidos nesse trabalho. Essa galactomanana apresentou comportamento reolÃgico tÃpico de gomas de sementes. Amido de milho gelatinizado foi empregado para produzir blendas com a galactomanana. Nos testes reolÃgicos, o esforÃo aplicado para curvas de escoamento da dispersÃo de amido de milho gelatinizado e das misturas de galactomanana-amido nÃo permitiu caracterizar adequadamente esses sistemas de polÃmeros em soluÃÃo. Os ensaios oscilatÃrios, por sua vez, foram mais sensÃveis para detectar as diferenÃas entre os distintos sistemas avaliados permitindo uma caracterizaÃÃo de maneira mais adequada. A construÃÃo de isotermas de sorÃÃo foi numa abordagem interessante para caracterizar filmes comestÃveis produzidos a partir dos sistemas de blendas de polissacarÃdeos e do complexo galactomanana-amido-nisina. DiferenÃas significativas foram detectadas nesses filmes e permitiram relacionar o comportamento da Ãgua ao arranjo estrutural dos diferentes filmes comestÃveis produzidos. A umidade foi observada como dependente de importantes parÃmetros avaliados nos filmes, tais como a temperatura e o conteÃdo de glicerol. O fenÃmeno da histerese foi evidenciado para os filmes comestÃveis da blenda galactomanana-amido. Finalmente, o modelo matemÃtico de sorÃÃo descrito pela equaÃÃo G.A.B. à sugerido como aquele que melhor representa os dados obtidos nas condiÃÃes experimentais testadas aqui. As curvas de estabilidade tÃrmica obtidas por DSCl para a galactomanana e os filmes comestÃveis, produzidos sem o antimicrobiano e contendo a nisina, permitiram associar os dados de DSC aos obtidos pelas medias de aw, corroborando, no caso do filme contendo nisina, que o antimicrobiano contribui para uma maior hidrataÃÃo do filme comestÃvel. A presenÃa de nisina nos filmes comestÃveis produzidos com a blenda galactomanana-amido e glicerol reduziu o crescimento de L. monocitogenes, diminuindo o nÃmero de unidades formadoras de colÃnias e atuando como barreira para a contaminaÃÃo. O estudo da aÃÃo da nisina atravÃs do teste do halo de inibiÃÃo e do bioensaio permitiu caracterizar os filmes comestÃveis atravÃs do uso de tÃcnicas satisfatÃrias. Finalmente, mais estudos devem ser conduzidos a fim de determinar se mudanÃas adicionais na composiÃÃo ou na estrutura dos filmes poderiam modificar a atividade antimicrobiana devido à inativaÃÃo da nisina ou alterando sua liberaÃÃo |
description |
In this thesis work, bioactive edible films were produced by using a galactomannan-starch-nisi blend. The galactomannan from the endosperm of seeds of Adenanthera pavonina was extracted and the fine structure of the gum endospermic was studied by NMR techniques. The reason M / G (= 1.46) was determined and its structure is in agreement with those reported in the literature for galactomannans. Study of IR data supported the NMR data obtained in this work. This galactomannan showed rheological behavior typical of seed gums. Gelatinized corn starch was used to produce blends with the galactomannans. In rheological tests, the force applied to the flow curves to the dispersion of gelatinized corn starch and mixtures of starch-galactomannan did not adequately characterize these polymer systems in solution. The oscillatory tests, in turn, were more sensitive to detect differences between the different systems evaluated allowing for a more appropriate characterization. The construction of the sorption isotherms was an interesting approach to characterize edible films produced from blends of systems of polysaccharides and starch-galactomannan-nisin blend. Significant differences were detected in these films and have to relate the behavior of water to the structural arrangement of various edible films produced. The humidity was as dependent on key parameters measured in films such as temperature and content of glycerol. The hysteresis phenomenon was shown to the edible films of starch galactomannan blend. Finally, the mathematical model of sorption described by the G.A.B. equation is suggested as one that best represents the data obtained in experimental conditions tested here. Thermal stability curves obtained by DSC for galactomannan and edible films which produced without and with the antimicrobial agent nisin, led to associate the data with those obtained by aw,corroborating, in thecase of the film containing nisin, the antimicrobial contributes to an increased hydration of the edible film. The presence of nisin in edible films produced with the starchgalactomannan blend and glycerol reduced the growth of L. monocitogenes, reducing the number of colony-forming units and acting as a barrier to contamination. The study of action of nisin through the test of the inhibition zone and the bioassay enabled characterization of the edible films through the using of good techniques. Finally, more studies should be conducted to determine whether additional changes in the composition or the structure of the films could modify the antimicrobial activity due to inactivation of nisin or altering its release |
publishDate |
2009 |
dc.date.issued.fl_str_mv |
2009-03-31 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
status_str |
publishedVersion |
format |
doctoralThesis |
dc.identifier.uri.fl_str_mv |
http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=10939 |
url |
http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=10939 |
dc.language.iso.fl_str_mv |
por |
language |
por |
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 |
Universidade Federal do Cearà |
dc.publisher.program.fl_str_mv |
Programa de PÃs-GraduaÃÃo em BioquÃmica |
dc.publisher.initials.fl_str_mv |
UFC |
dc.publisher.country.fl_str_mv |
BR |
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Universidade Federal do Cearà |
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reponame:Biblioteca Digital de Teses e Dissertações da UFC instname:Universidade Federal do Ceará instacron:UFC |
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Biblioteca Digital de Teses e Dissertações da UFC |
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Biblioteca Digital de Teses e Dissertações da UFC |
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Universidade Federal do Ceará |
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UFC |
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UFC |
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mail@mail.com |
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