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https://hdl.handle.net/1822/16817
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Campo DC | Valor | Idioma |
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dc.contributor.author | Martins, Joana | - |
dc.contributor.author | Cerqueira, M. A. | - |
dc.contributor.author | Vicente, A. A. | - |
dc.date.accessioned | 2012-02-06T12:29:30Z | - |
dc.date.available | 2012-02-06T12:29:30Z | - |
dc.date.issued | 2012 | - |
dc.identifier.issn | 0268-005X | por |
dc.identifier.uri | https://hdl.handle.net/1822/16817 | - |
dc.description.abstract | tosan has been exploited as a material for the development of edible films, and additionally can be used as a carrier of functional compounds such as α-tocopherol. The aim of this work was to evaluate the effects of the incorporation of α-tocopherol in chitosan-based films. FTIR and thermal analyses were performed and showed that the incorporation of α-tocopherol affects the chemical structure of chitosan-based films with the establishment of new chemical bonds and the decrease of crystallinity. Results also showed that the increase of α-tocopherol concentration promotes a decrease of water content (from 12.6 to 11.4%) of the films. The addition of α-tocopherol to chitosan films leads to a significant reduction (p < 0.05) of tensile strength from 34.06 to 16.24 MPa, and elongation-at-break from 53.84 to 23.12%. Film opacity values (ranging from 4.74 to 7.83%) increased when α-tocopherol was incorporated into the film. Antioxidant capacity of chitosan-based films was evaluated and was enhanced when α-tocopherol was present in the film matrix. Results showed that α-tocopherol can be successfully added to the chitosan films enhancing the final quality and shelf-life extension of food products. | por |
dc.description.sponsorship | J. T. Martins and M. A. Cerqueira gratefully acknowledge the Fundacao para a Ciencia e Tecnologia (FCT, Portugal) for their fellowships (SFRH/BD/32566/2006 and SFRH/BPD/72753/2010, respectively). | por |
dc.language.iso | eng | por |
dc.publisher | Elsevier Ltd. | por |
dc.rights | openAccess | por |
dc.subject | Chitosan | por |
dc.subject | Biodegradable | por |
dc.subject | Edible film | por |
dc.subject | Antioxidant activity | por |
dc.subject | Physical properties | por |
dc.title | Influence of α-tocopherol on physicochemical properties of chitosan-based films | por |
dc.type | article | por |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | http://www.sciencedirect.com/ | por |
sdum.publicationstatus | published | por |
oaire.citationStartPage | 220 | por |
oaire.citationEndPage | 227 | por |
oaire.citationIssue | 1 | por |
oaire.citationTitle | Food Hydrocolloids | por |
oaire.citationVolume | 27 | por |
dc.identifier.doi | 10.1016/j.foodhyd.2011.06.011 | - |
dc.subject.wos | Science & Technology | por |
sdum.journal | Food Hydrocolloids | por |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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science.pdf | 954,44 kB | Adobe PDF | Ver/Abrir |