Morphological and structural characteristics of zein biofilms with added xanthan gum

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatorde Almeida, Crislene Barbosa-
Autor(es): dc.creatorCatelam, Kelly Tafari-
Autor(es): dc.creatorCornélio, Marinônio Lopes-
Autor(es): dc.creatorFilho, José Francisco Lopes-
Data de aceite: dc.date.accessioned2025-08-21T19:30:06Z-
Data de disponibilização: dc.date.available2025-08-21T19:30:06Z-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2010-01-01-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/225988-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/225988-
Descrição: dc.descriptionMorphological 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 II of the zein structure. Other weak interactions of amide I and II 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.-
Descrição: dc.descriptionDepartment of Food Engineering and Technology UNESP São Paulo State University, R. Cristóvão Colombo 2265, CEP 15054-000, São José do Rio Preto-
Descrição: dc.descriptionPhysics Department UNESP São Paulo State University, R. Cristóvão Colombo 2265, CEP 15054-000, São José do Rio Preto-
Descrição: dc.descriptionDepartment of Food Engineering and Technology UNESP São Paulo State University, R. Cristóvão Colombo 2265, CEP 15054-000, São José do Rio Preto-
Descrição: dc.descriptionPhysics Department UNESP São Paulo State University, R. Cristóvão Colombo 2265, CEP 15054-000, São José do Rio Preto-
Formato: dc.format19-27-
Idioma: dc.languageen-
Relação: dc.relationFood Technology and Biotechnology-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectMorphological properties-
Palavras-chave: dc.subjectStructural properties-
Palavras-chave: dc.subjectXanthan gum-
Palavras-chave: dc.subjectZein biofilms-
Título: dc.titleMorphological and structural characteristics of zein biofilms with added xanthan gum-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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