Morphological and structural characteristics of zein biofilms with added xanthan gum
Autor(a) principal: | |
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Data de Publicação: | 2010 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://hdl.handle.net/11449/225988 |
Resumo: | Morphological and structural characteristics of zein-based biofilms have been studied in this work. The sorbitan component in the control formulation of the film was substituted with xanthan gum at concentrations between 0.01 and 0.04 % to analyze its effect on lipid dispersion. Scanning electron microscopy (SEM) showed a surface for the control (0 % xanthan) with good lipid distribution. However, when the samples were investigated by optical microscopy (OM), lipid globules in the control biofilm appeared larger and more dispersed in the matrix than in the other samples. Fourier transform infrared (FTIR) spectroscopy indicated that xanthan concentrations deeply affected C=O linkages from amide I group, as well as the functional N-H group of amide II of the zein structure. Other weak interactions of amide I and II with carboxylic acids and aliphatic compounds were also observed. UV/VIS analysis as well as transparency measurements indicated that the addition of xanthan to the film matrix lowered significantly its transparency properties. Overall, the addition of xanthan gum favoured lipid dispersion in the matrix, making biofilms more homogeneous, although less transparent. |
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Morphological and structural characteristics of zein biofilms with added xanthan gumMorphological propertiesStructural propertiesXanthan gumZein biofilmsMorphological and structural characteristics of zein-based biofilms have been studied in this work. The sorbitan component in the control formulation of the film was substituted with xanthan gum at concentrations between 0.01 and 0.04 % to analyze its effect on lipid dispersion. Scanning electron microscopy (SEM) showed a surface for the control (0 % xanthan) with good lipid distribution. However, when the samples were investigated by optical microscopy (OM), lipid globules in the control biofilm appeared larger and more dispersed in the matrix than in the other samples. Fourier transform infrared (FTIR) spectroscopy indicated that xanthan concentrations deeply affected C=O linkages from amide I group, as well as the functional N-H group of amide II of the zein structure. Other weak interactions of amide I and II with carboxylic acids and aliphatic compounds were also observed. UV/VIS analysis as well as transparency measurements indicated that the addition of xanthan to the film matrix lowered significantly its transparency properties. Overall, the addition of xanthan gum favoured lipid dispersion in the matrix, making biofilms more homogeneous, although less transparent.Department of Food Engineering and Technology UNESP São Paulo State University, R. Cristóvão Colombo 2265, CEP 15054-000, São José do Rio PretoPhysics Department UNESP São Paulo State University, R. Cristóvão Colombo 2265, CEP 15054-000, São José do Rio PretoDepartment of Food Engineering and Technology UNESP São Paulo State University, R. Cristóvão Colombo 2265, CEP 15054-000, São José do Rio PretoPhysics Department UNESP São Paulo State University, R. Cristóvão Colombo 2265, CEP 15054-000, São José do Rio PretoUniversidade Estadual Paulista (UNESP)de Almeida, Crislene Barbosa [UNESP]Catelam, Kelly Tafari [UNESP]Cornélio, Marinônio Lopes [UNESP]Filho, José Francisco Lopes [UNESP]2022-04-28T21:21:20Z2022-04-28T21:21:20Z2010-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article19-27Food Technology and Biotechnology, v. 48, n. 1, p. 19-27, 2010.1330-98621334-2606http://hdl.handle.net/11449/2259882-s2.0-77955078312Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Technology and Biotechnologyinfo:eu-repo/semantics/openAccess2022-04-28T21:21:20Zoai:repositorio.unesp.br:11449/225988Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462022-04-28T21:21:20Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Morphological and structural characteristics of zein biofilms with added xanthan gum |
title |
Morphological and structural characteristics of zein biofilms with added xanthan gum |
spellingShingle |
Morphological and structural characteristics of zein biofilms with added xanthan gum de Almeida, Crislene Barbosa [UNESP] Morphological properties Structural properties Xanthan gum Zein biofilms |
title_short |
Morphological and structural characteristics of zein biofilms with added xanthan gum |
title_full |
Morphological and structural characteristics of zein biofilms with added xanthan gum |
title_fullStr |
Morphological and structural characteristics of zein biofilms with added xanthan gum |
title_full_unstemmed |
Morphological and structural characteristics of zein biofilms with added xanthan gum |
title_sort |
Morphological and structural characteristics of zein biofilms with added xanthan gum |
author |
de Almeida, Crislene Barbosa [UNESP] |
author_facet |
de Almeida, Crislene Barbosa [UNESP] Catelam, Kelly Tafari [UNESP] Cornélio, Marinônio Lopes [UNESP] Filho, José Francisco Lopes [UNESP] |
author_role |
author |
author2 |
Catelam, Kelly Tafari [UNESP] Cornélio, Marinônio Lopes [UNESP] Filho, José Francisco Lopes [UNESP] |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (UNESP) |
dc.contributor.author.fl_str_mv |
de Almeida, Crislene Barbosa [UNESP] Catelam, Kelly Tafari [UNESP] Cornélio, Marinônio Lopes [UNESP] Filho, José Francisco Lopes [UNESP] |
dc.subject.por.fl_str_mv |
Morphological properties Structural properties Xanthan gum Zein biofilms |
topic |
Morphological properties Structural properties Xanthan gum Zein biofilms |
description |
Morphological and structural characteristics of zein-based biofilms have been studied in this work. The sorbitan component in the control formulation of the film was substituted with xanthan gum at concentrations between 0.01 and 0.04 % to analyze its effect on lipid dispersion. Scanning electron microscopy (SEM) showed a surface for the control (0 % xanthan) with good lipid distribution. However, when the samples were investigated by optical microscopy (OM), lipid globules in the control biofilm appeared larger and more dispersed in the matrix than in the other samples. Fourier transform infrared (FTIR) spectroscopy indicated that xanthan concentrations deeply affected C=O linkages from amide I group, as well as the functional N-H group of amide II of the zein structure. Other weak interactions of amide I and II with carboxylic acids and aliphatic compounds were also observed. UV/VIS analysis as well as transparency measurements indicated that the addition of xanthan to the film matrix lowered significantly its transparency properties. Overall, the addition of xanthan gum favoured lipid dispersion in the matrix, making biofilms more homogeneous, although less transparent. |
publishDate |
2010 |
dc.date.none.fl_str_mv |
2010-01-01 2022-04-28T21:21:20Z 2022-04-28T21:21:20Z |
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 |
Food Technology and Biotechnology, v. 48, n. 1, p. 19-27, 2010. 1330-9862 1334-2606 http://hdl.handle.net/11449/225988 2-s2.0-77955078312 |
identifier_str_mv |
Food Technology and Biotechnology, v. 48, n. 1, p. 19-27, 2010. 1330-9862 1334-2606 2-s2.0-77955078312 |
url |
http://hdl.handle.net/11449/225988 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Technology and Biotechnology |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
19-27 |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1799965124774068224 |