Effect of plasticizer, pH and hydration on the mechanical and barrier properties of zein and ethylcellulose films
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| Natura: | Artículo científico |
| Lingua: | en |
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Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2004
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| _version_ | 1876487879540080640 |
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| author | G. Velazquez |
| author_facet | G. Velazquez |
| contents | Effect of plasticizer, pH and hydration on the mechanical and barrier properties of zein and ethylcellulose films G. Velazquez C.A. Romero Bastida M.O. Martin Polo J.A. Torres Química Zein edible films ethylcellulose mechanical and barrier properties Edible barrier films complement modified atmosphere in preserving food quality and extending shelf life. The effectsof plasticizer (stearic acid or propylene glycol), pH (4.4 or 9.4) and degree of hydration (58 or 84% RH) on the water vaporpermeability, tensile strength and percent elongation at breakpoint were determined for zein and ethylcellulose films. Zeinfilm hydration increased water permeability and elongation at breakpoint for both plasticizers while tensile strength decreased.Hydration of ethylcellulose films had no effect on their barrier properties 2004 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72440404 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.4 Vol.4 |
| format | Artículo científico |
| id | redalyc_72440404 |
| institution | Redalyc |
| language | en |
| publishDate | 2004 |
| publisher | Sociedad Mexicana de Nutrición y Tecnología de Alimentos |
| spellingShingle | Effect of plasticizer, pH and hydration on the mechanical and barrier properties of zein and ethylcellulose films G. Velazquez Química Zein edible films ethylcellulose mechanical and barrier properties Effect of plasticizer, pH and hydration on the mechanical and barrier properties of zein and ethylcellulose films G. Velazquez C.A. Romero Bastida M.O. Martin Polo J.A. Torres Química Zein edible films ethylcellulose mechanical and barrier properties Edible barrier films complement modified atmosphere in preserving food quality and extending shelf life. The effectsof plasticizer (stearic acid or propylene glycol), pH (4.4 or 9.4) and degree of hydration (58 or 84% RH) on the water vaporpermeability, tensile strength and percent elongation at breakpoint were determined for zein and ethylcellulose films. Zeinfilm hydration increased water permeability and elongation at breakpoint for both plasticizers while tensile strength decreased.Hydration of ethylcellulose films had no effect on their barrier properties 2004 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72440404 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.4 Vol.4 |
| title | Effect of plasticizer, pH and hydration on the mechanical and barrier properties of zein and ethylcellulose films |
| topic | Química Zein edible films ethylcellulose mechanical and barrier properties |
| url | https://www.redalyc.org/articulo.oa?id=72440404 |