Morphological and Structural Characteristics of Zein Biofilms with Added Xanthan Gum

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 mic...

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Detalles Bibliográficos
Autores: de Almeida, Crislene Barbosa [UNESP], Catelam, Kelly Tafari [UNESP], Cornelio, Marinonio Lopes [UNESP], Lopes Filho, Jose Francisco [UNESP]
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2010
País:Brasil
Institución:Universidade Estadual Paulista (UNESP)
Repositorio:Repositório Institucional da UNESP
Idioma:inglés
OAI Identifier:oai:repositorio.unesp.br:11449/21882
Acceso en línea:http://www.ftb.com.hr/index.php/archives/62-volume-48-issue-no-1/168
http://hdl.handle.net/11449/21882
Access Level:acceso abierto
Palabra clave:zein biofilms
Xanthan gum
morphological properties
structural properties
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spelling 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)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/openAccessde Almeida, Crislene Barbosa [UNESP]Catelam, Kelly Tafari [UNESP]Cornelio, Marinonio Lopes [UNESP]Lopes Filho, Jose Francisco [UNESP]2024-10-29T13:10:27Zoai:repositorio.unesp.br:11449/21882Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestrepositoriounesp@unesp.bropendoar:29462024-10-29T13:10:27Repositório 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
dc.creator.none.fl_str_mv de Almeida, Crislene Barbosa [UNESP]
Catelam, Kelly Tafari [UNESP]
Cornelio, Marinonio Lopes [UNESP]
Lopes Filho, Jose Francisco [UNESP]
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.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 repositoriounesp@unesp.br
_version_ 1853671741641981952
score 15,300719

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