Characterization and microstructure of films made from mucilage of Salvia hispanica and whey protein concentrate

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dc.contributor.authorMunoz, L. A.
dc.contributor.authorAguilera, J. M.
dc.contributor.authorRodriguez Turienzo, L.
dc.contributor.authorCobos, A.
dc.contributor.authorDiaz, O.
dc.date.accessioned2024-01-10T13:46:39Z
dc.date.available2024-01-10T13:46:39Z
dc.date.issued2012
dc.description.abstractMicrostructural, physical and functional properties of thin films (90-110 mu m) made from blends of the mucilage of Salvia hispanica (MC) and whey protein concentrate (WPC) were studied. Two proportions of MC:WPC were used (1:3; 1:4) at pH 7 and 10 in distilled water using glycerol as plasticizer. The effects of MC: WPC ratio and pH on colour, solubility, water vapor permeability, mechanical properties and microstructure were investigated. Transmission and scanning electron microscopy were used to investigate the microstructure of aggregates and films. Films produced at pH 10 and MC:WPC ratio of 1:3 has superior mechanical properties than the other films, with higher resistance and flexibility. Also, films produced at pH 10 demonstrated better water vapour barrier (0.620 +/- 0.08 g mm/kPa h m(2)) than films at pH 7. The pH and higher proportion of polysaccharide had a positive influence on mechanical and barrier properties achieving the highest value at pH 10 and higher proportion of polysaccharide. (c) 2012 Elsevier Ltd. All rights reserved.
dc.description.funderChilean National Commission for Science and Technological Research - CONICYT
dc.fechaingreso.objetodigital27-03-2024
dc.format.extent8 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.jfoodeng.2012.02.031
dc.identifier.eissn1873-5770
dc.identifier.issn0260-8774
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2012.02.031
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/79185
dc.identifier.wosidWOS:000303691100005
dc.information.autorucIngeniería;Aguilera J;S/I;99054
dc.issue.numero3
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final518
dc.pagina.inicio511
dc.publisherELSEVIER SCI LTD
dc.revistaJOURNAL OF FOOD ENGINEERING
dc.rightsacceso restringido
dc.subjectSalvia hispanica
dc.subjectChia
dc.subjectEdible films
dc.subjectAggregates
dc.subjectMicrostructure
dc.subjectWATER-VAPOR PERMEABILITY
dc.subjectEDIBLE FILMS
dc.subjectPOLYSACCHARIDE INTERACTIONS
dc.subjectFUNCTIONAL-PROPERTIES
dc.subjectPHYSICAL-PROPERTIES
dc.subjectBARRIER PROPERTIES
dc.subjectGLYCEROL
dc.subjectGUMS
dc.titleCharacterization and microstructure of films made from mucilage of Salvia hispanica and whey protein concentrate
dc.typeartículo
dc.volumen111
sipa.codpersvinculados99054
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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