Formulation and Characterization of Film Based on Gum Exudates from Brea Tree (Cercidium praecox)

In the present study, films and coatings for food applications based on a gum exudate from Brea tree (Cercidium praecox) were formulated and the influence of plasticizer content on their functional properties was evaluated. Brea gum is a renewable resource available in semi-desert areas, extracted b...

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Detalles Bibliográficos
Autores: Bertuzzi, Maria Alejandra, Slavutsky, Anibal Marcelo
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2013
País:Argentina
Institución:Consejo Nacional de Investigaciones Científicas y Técnicas
Repositorio:CONICET Digital (CONICET)
Idioma:inglés
OAI Identifier:oai:ri.conicet.gov.ar:11336/84137
Acceso en línea:http://hdl.handle.net/11336/84137
Access Level:acceso abierto
Palabra clave:Films
Brea Gum
Mechanical Properties
Barrier Properties
Plasticzer Effects
https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
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spelling Formulation and Characterization of Film Based on Gum Exudates from Brea Tree (Cercidium praecox)Bertuzzi, Maria AlejandraSlavutsky, Anibal MarceloFilmsBrea GumMechanical PropertiesBarrier PropertiesPlasticzer Effectshttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2In the present study, films and coatings for food applications based on a gum exudate from Brea tree (Cercidium praecox) were formulated and the influence of plasticizer content on their functional properties was evaluated. Brea gum is a renewable resource available in semi-desert areas, extracted by native people. Films were produced by casting method and characterized through water vapour permeability, mechanical (tensile strength and elongation at break), morphological and optical properties. Glycerol was used as plasticizer. Brea gum films presented good visual aspect, transparency and amber colour. Microscopic observation showed a dense and homogeneous structure. Film wettability increased with glycerol content due to hydrophilic nature of the plasticizer. Solubility of films in water increased with temperature. Water sorption isotherms of films at 25 °C showed that at high aw (above 0.50), the film matrix swells altering its structure and properties. Water vapour permeability remained practically constant up to 20% of glycerol content and then increases linearly with the plasticizer. The addition of glycerol decreased the opacity and tensile strength. The best film properties were obtained at 20% of glycerol concentration.Fil: Bertuzzi, Maria Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Slavutsky, Anibal Marcelo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaDavid Publishing Company2013-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/84137Bertuzzi, Maria Alejandra; Slavutsky, Anibal Marcelo; Formulation and Characterization of Film Based on Gum Exudates from Brea Tree (Cercidium praecox); David Publishing Company; Journal of Food Science and Engineering; 3; 5-2013; 113-1222159-58282164-5795CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.davidpublisher.org/index.php/Home/Article/index?id=23386.htmlinfo:eu-repo/semantics/altIdentifier/doi/10.17265/2159-5828/2013.03.001info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2024-05-08T13:39:22Zoai:ri.conicet.gov.ar:11336/84137instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982024-05-08 13:39:23.288CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Formulation and Characterization of Film Based on Gum Exudates from Brea Tree (Cercidium praecox)
title Formulation and Characterization of Film Based on Gum Exudates from Brea Tree (Cercidium praecox)
spellingShingle Formulation and Characterization of Film Based on Gum Exudates from Brea Tree (Cercidium praecox)
Bertuzzi, Maria Alejandra
Films
Brea Gum
Mechanical Properties
Barrier Properties
Plasticzer Effects
https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
title_short Formulation and Characterization of Film Based on Gum Exudates from Brea Tree (Cercidium praecox)
title_full Formulation and Characterization of Film Based on Gum Exudates from Brea Tree (Cercidium praecox)
title_fullStr Formulation and Characterization of Film Based on Gum Exudates from Brea Tree (Cercidium praecox)
title_full_unstemmed Formulation and Characterization of Film Based on Gum Exudates from Brea Tree (Cercidium praecox)
title_sort Formulation and Characterization of Film Based on Gum Exudates from Brea Tree (Cercidium praecox)
dc.creator.none.fl_str_mv Bertuzzi, Maria Alejandra
Slavutsky, Anibal Marcelo
author Bertuzzi, Maria Alejandra
author_facet Bertuzzi, Maria Alejandra
Slavutsky, Anibal Marcelo
author_role author
author2 Slavutsky, Anibal Marcelo
author2_role author
dc.subject.none.fl_str_mv Films
Brea Gum
Mechanical Properties
Barrier Properties
Plasticzer Effects
https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
topic Films
Brea Gum
Mechanical Properties
Barrier Properties
Plasticzer Effects
https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
description In the present study, films and coatings for food applications based on a gum exudate from Brea tree (Cercidium praecox) were formulated and the influence of plasticizer content on their functional properties was evaluated. Brea gum is a renewable resource available in semi-desert areas, extracted by native people. Films were produced by casting method and characterized through water vapour permeability, mechanical (tensile strength and elongation at break), morphological and optical properties. Glycerol was used as plasticizer. Brea gum films presented good visual aspect, transparency and amber colour. Microscopic observation showed a dense and homogeneous structure. Film wettability increased with glycerol content due to hydrophilic nature of the plasticizer. Solubility of films in water increased with temperature. Water sorption isotherms of films at 25 °C showed that at high aw (above 0.50), the film matrix swells altering its structure and properties. Water vapour permeability remained practically constant up to 20% of glycerol content and then increases linearly with the plasticizer. The addition of glycerol decreased the opacity and tensile strength. The best film properties were obtained at 20% of glycerol concentration.
publishDate 2013
dc.date.none.fl_str_mv 2013-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/84137
Bertuzzi, Maria Alejandra; Slavutsky, Anibal Marcelo; Formulation and Characterization of Film Based on Gum Exudates from Brea Tree (Cercidium praecox); David Publishing Company; Journal of Food Science and Engineering; 3; 5-2013; 113-122
2159-5828
2164-5795
CONICET Digital
CONICET
url http://hdl.handle.net/11336/84137
identifier_str_mv Bertuzzi, Maria Alejandra; Slavutsky, Anibal Marcelo; Formulation and Characterization of Film Based on Gum Exudates from Brea Tree (Cercidium praecox); David Publishing Company; Journal of Food Science and Engineering; 3; 5-2013; 113-122
2159-5828
2164-5795
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.davidpublisher.org/index.php/Home/Article/index?id=23386.html
info:eu-repo/semantics/altIdentifier/doi/10.17265/2159-5828/2013.03.001
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv David Publishing Company
publisher.none.fl_str_mv David Publishing Company
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 15,812429

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