Quinoa proteinechitosanesunflower oil edible film: Mechanical, barrier and structural properties
Author
dc.contributor.author
Valenzuela, Carolina
Author
dc.contributor.author
Abugoch James, Lilian
es_CL
Author
dc.contributor.author
Tapia, Cristian
es_CL
Admission date
dc.date.accessioned
2014-03-11T14:38:49Z
Available date
dc.date.available
2014-03-11T14:38:49Z
Publication date
dc.date.issued
2013
Cita de ítem
dc.identifier.citation
LWT - Food Science and Technology 50 (2013) 531e537
en_US
Identifier
dc.identifier.other
doi 10.1016/j.lwt.2012.08.010
Identifier
dc.identifier.uri
https://repositorio.uchile.cl/handle/2250/121846
General note
dc.description
Artículo de publicación ISI
en_US
Abstract
dc.description.abstract
Quinoa protein extracts (Q) were prepared and alkalised at pH 8 and 12 (Q-8 and Q-12). Qs were mixed
with chitosan (CH) to form Q/CH mixtures. The optimal proportion of the mixtures was determined by
the formation of coacervates. All the films were obtained by solution casting. From the optimal Q/CH
mixture and the addition of three different concentrations of sunflower oil (SO) 2.9, 3.8 and 4.7 g/100 mL,
and the optimal proportion of SO g/100 mL was selected based on the mechanical and barrier properties
of the films. The CH, Q/CH and Q/CH/SO optimal blend films were characterised by FTIR, X-ray diffraction,
and SEM. The physicochemical properties of the films were also evaluated. The 0.1 Q-8/CH blend was
selected due to its high degree of interaction between the quinoa proteins and CH. The optimum
concentration of SO used in the Q-8/CH/SO film was 2.9 g/100 mL. The addition of SO to the film
improved the water-vapour permeability (WVP) as a result of hydrophobic interactions and the presence
of clusters of hydrophobic masses on the surfaces of these films but reduced the film’s tensile strength
and oxygen permeability due to the formation of micropores and microfractures detected by SEM.