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://www.ftb.com.hr/index.php/archives/62-volume-48-issue-no-1/168 http://hdl.handle.net/11449/21882 |
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 H of the zein structure. Other weak interactions of amide I and 11 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 Gumzein biofilmsXanthan gummorphological propertiesstructural propertiesMorphological 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 H of the zein structure. Other weak interactions of amide I and 11 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.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)São Paulo State Univ, Dept Food Engn & Technol, UNESP, BR-15054000 Sao Jose do Rio Preto, BrazilSão Paulo State Univ, Dept Phys, UNESP, BR-15054000 Sao Jose do Rio Preto, BrazilSão Paulo State Univ, Dept Food Engn & Technol, UNESP, BR-15054000 Sao Jose do Rio Preto, BrazilSão Paulo State Univ, Dept Phys, UNESP, BR-15054000 Sao Jose do Rio Preto, BrazilFAPESP: 05/02407-4FAPESP: 06/01775-2Faculty Food Technology BiotechnologyUniversidade Estadual Paulista (Unesp)de Almeida, Crislene Barbosa [UNESP]Catelam, Kelly Tafari [UNESP]Cornelio, Marinonio Lopes [UNESP]Lopes Filho, Jose Francisco [UNESP]2014-05-20T14:02:03Z2014-05-20T14:02:03Z2010-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article19-27application/pdfhttp://www.ftb.com.hr/index.php/archives/62-volume-48-issue-no-1/168Food Technology and Biotechnology. Zagreb: Faculty Food Technology Biotechnology, v. 48, n. 1, p. 19-27, 2010.1330-9862http://hdl.handle.net/11449/21882WOS:000275855700004WOS000275855700004.pdf3874425691257843Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Technology and Biotechnology1.1680,365info:eu-repo/semantics/openAccess2023-11-04T06:11:05Zoai:repositorio.unesp.br:11449/21882Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462023-11-04T06:11:05Repositório 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] zein biofilms Xanthan gum morphological properties structural properties |
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] Cornelio, Marinonio Lopes [UNESP] Lopes Filho, Jose Francisco [UNESP] |
author_role |
author |
author2 |
Catelam, Kelly Tafari [UNESP] Cornelio, Marinonio Lopes [UNESP] Lopes Filho, Jose Francisco [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] Cornelio, Marinonio Lopes [UNESP] Lopes Filho, Jose Francisco [UNESP] |
dc.subject.por.fl_str_mv |
zein biofilms Xanthan gum morphological properties structural properties |
topic |
zein biofilms Xanthan gum morphological properties structural properties |
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 H of the zein structure. Other weak interactions of amide I and 11 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 2014-05-20T14:02:03Z 2014-05-20T14:02:03Z |
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://www.ftb.com.hr/index.php/archives/62-volume-48-issue-no-1/168 Food Technology and Biotechnology. Zagreb: Faculty Food Technology Biotechnology, v. 48, n. 1, p. 19-27, 2010. 1330-9862 http://hdl.handle.net/11449/21882 WOS:000275855700004 WOS000275855700004.pdf 3874425691257843 |
url |
http://www.ftb.com.hr/index.php/archives/62-volume-48-issue-no-1/168 http://hdl.handle.net/11449/21882 |
identifier_str_mv |
Food Technology and Biotechnology. Zagreb: Faculty Food Technology Biotechnology, v. 48, n. 1, p. 19-27, 2010. 1330-9862 WOS:000275855700004 WOS000275855700004.pdf 3874425691257843 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Technology and Biotechnology 1.168 0,365 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
19-27 application/pdf |
dc.publisher.none.fl_str_mv |
Faculty Food Technology Biotechnology |
publisher.none.fl_str_mv |
Faculty Food Technology Biotechnology |
dc.source.none.fl_str_mv |
Web of Science 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_ |
1799964817365139456 |