INVESTIGADORES
GERSCHENSON Lia Noemi
congresos y reuniones científicas
Título:
Biodegradable composites to protect food products
Autor/es:
LUCIA FAMA; MARIA PAULA ANDERICA; LIA GERSCHENSON; SILVIA GOYANES
Lugar:
Buenos Aires
Reunión:
Workshop; International Workshop: Seven J.J.Giambiagi Winter School; 2005
Institución organizadora:
Dpto de Física, FCEyN, UBA/
Resumen:
Biodegradable Composites to protect food products
L. M. Famá1,2*, M. P. Andérica1,2, L. N. Gerschenson2,3, S. N. Goyanes1,3
1 Laboratorio de Polímeros y Materiales Compuestos, Dep. De Física, FCEN - UBA. Ciudad Universitaria, Pab. 1, C1428EGA, Ciudad Autónoma de Buenos Aires, Argentina.
2Dep. de Industrias, FCEN-UBA. Ciudad Universitaria, Pab. Industrias, C1428EGA, Ciudad Autónoma de Buenos Aires, Argentina.
3Consejo Nacional de Investigaciones Científicas y Tecnológicas, CONICET, Argentina
ABSTRACT
An increasing interest in the study of edible coatings to protect food products has developed in recent years. In this context, biodegradable composites based on tapioca starch, containing glycerol, potassium sorbate and wheat bran, were characterized.
Numerous studies demostrated that natural fiber have an interesting nutritional value and possess several functional properties important for biofilm formation, with the additional adventage of improving its physical and mechanical properties.
The present work shows the importance of the addition of natural fibre in edible films, which are thoughtto be applied to food products. The technique for starch-wheat bran film obtention was developed for three fractions in weight of fibre in the final films: 0 %; 1.7 %; 13 % and 23 % were used. The different composites were characterized by mean of dynamic and quasi static mechanical tests at ambient temperature, obtaining the storage modulus, the loss modulus and the stress at a fix deformation. Moisture content, cristallinity and color were also analyzed.
It was observed that the presence of fibre changed mechanical properties, showing an increase in storage modulus, loss modulus and stress at a fix deformation with the increase of wheat bran. It also determined a higher cristallinity and a lower moisture content.
