Rheological characterization of deacylated/acylated gellan films carrying l-(+)-ascorbic acid

Food Hydrocolloids

Volumn 23, Issue 7, 2009, Pages 1660-1669

  León, Paula G ^a   Chillo, Stefania ^b   Conte, Amalia ^b   Gerschenson, Lía N ^a   Del Nobile, Matteo A ^b   Rojas, Ana M ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Ascorbic acid; Calcium; Edible film; Gellan gum; Rheological analyses

Indexed keywords

EID: 67349286972     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.12.008     Document Type: Article

References (35)

1. Anniek de Bever, 1992. Dynamic behavior of rubber and rubber-like materials. WFW-report 92.006, pp. 1-70, at: http://alexandria.tue.nl/repository/books/628061.pdf.
2. Bengoechea C., Arrachid A., Guerrero A., Hill S.E., and Mitchell J.R. Relationship between the glass transition temperature and the melt flow behavior for gluten, casein and soya. Journal of Cereal Science 45 3 (2007) 275-284
3. Chandrasekaran R., Puigjaner L.C., Joyce K.L., and Arnott S. Cation interactions in gellan: an X-ray study of the potassium salt. Carbohydrate Research 181 (1988) 23-40
4. Del Nobile M.A., Chillo S., Mentana A., and Baiano A. Use of the generalized Maxwell model for describing the stress relaxation behavior of solid-like foods. Journal of Food Engineering 78 (2007) 978-983
5. Del Nobile M.A., Chillo S., Falcone P.M., Laverse J., Pati S., and Baiano A. Textural changes of Canestrello Pugliese cheese measured during storage. Journal of Food Engineering 83 4 (2007) 621-628
6. Doublier J.L., Launay B., and Cuvelier G. Viscoelastic properties of food gels. In: Rao M.A., and Steffe J.F. (Eds). Viscoelastic properties of foods (1992), Elsevier Applied Science, London and New York 371-432 (Chapter 14)
7. Famá L., Rojas A.M., Goyanes S., and Gerschenson L.N. Mechanical properties of tapioca-starch edible films containing sorbates. Lebensmittel Wissenschaft und Technologie (LWT) 38 (2005) 631-639
8. Ferry J.D. Viscoelastic properties of polymers. 2nd ed. (1980), John Wiley & Sons, USA, New York
9. Grassi M., Lapasin R., and Pricl S. A study of the rheological behavior of scleroglucan weak gel systems. Carbohydrate Polymers 29 (1996) 169-181
10. Gunning A.P., Kirby A.R., Ridout M.J., Brownsey G.J., and Morris V.J. Investigation of gellan networks and gels by atomic force microscopy. Macromolecules 29 (1996) 6791-6796
11. Hamcerencu M., Desbrieres J., Khoukh A., Popa A., and Riess G. Synthesis and characterization of new unsaturated esters of Gellan Gum. Carbohydrate Polymers 71 (2008) 92-100
12. Horcas I., Fernandez R., Gomez-Rodriguez J.M., and Colchero J. WSXM: a software for scanning probe microscopy and a tool for nanotechnology. Review of Scientific Instruments 78 (2007) 013705
13. Kawai S., Nitta Y., and Nishinari K. Large deformation analysis of gellan gels. Journal of Applied Physics 102 4 (2007) 043507 (1-9)
14. 1H nuclear magnetic resonance. Journal of Agricultural and Food Chemistry 48 11 (2000) 5489-5495
15. Kristo E., Biliaderis C.G., and Zampraka A. Water vapour barrier and tensile properties of composite caseinate-pullulan films: biopolymer composition effects and impact of beeswax lamination. Food Chemistry 101 (2007) 753-764
16. Lai H.-M., and Padua G.W. Properties and microstructure of plasticized Zein films. Cereal Chemistry 74 6 (1997) 771-775
17. Lapasin, R., & Pricl, S. (1995). Rheology of industrial polysaccharides. Theory and applications. Published by Blackie Academic and Professional, an imprint of Chapman & Hall, Wester Cleddens Road, Bishopbriggs, Glasgow G64 2NZ, UK.
18. León P.G., and Rojas A.M. Gellan gum films as carriers of l-(+)-ascorbic acid. Food Research International 40 (2007) 565-575
19. León P.G., Lammana M.E., Gerschenson L.N., and Rojas A.M. Influence of composition of edible films based on gellan polymers on l-(+)-ascorbic acid stability. Food Research International 41 6 (2008) 667-675
20. Li S., Dickinson L.C., and Chinachoti P. Mobility of unfreezable and freezable water in waxy corn starch by 2H and 1H NMR. Journal of Agricultural and Food Chemistry 46 (1998) 62-71
21. Mali S., Grossmann M.V., García M.A., Martino M., and Zaritzky N. Mechanical and thermal properties of yam starch films. Food Chemistry 101 (2005) 753-764
22. Miková K. The regulation of antioxidants in food. In: Pokorny J., Yanishlieva N., and Gordon M. (Eds). Antioxidants in foods. Practical applications (2001), CRC Press. Woodhead Publishing Limited, Cambridge, England (Chapter 11)
23. Nickerson M.T., Paulson A.T., and Speers R.A. Rheological properties of gellan solutions: effect of calcium ions and temperature on pre-gel formation. Food Hydrocolloids 17 5 (2003) 577-583
24. Nickerson M.T., and Paulson A.T. Rheological properties of gellan, κ-carrageenan and alginate polysaccharides: effect of potassium and calcium ions on macrostructure assemblages. Carbohydrate Polymers 58 1 (2004) 15-24
25. Pittia P., and Sacchetti G. Antiplasticization effect of water in amorphous foods. A review. Food Chemistry 106 (2008) 1417-1427
26. Ross-Murphy, SB (1994). In: S.B. Ross-Murphy (Ed.), Physical techniques for the study of food biopolymers. Glasgow: Blackie Academic & Professional (Chapter 7).
27. Rubinstein M., and Panyukov S. Nonaffine deformation and elasticity of polymer networks. Macromolecules 30 25 (1997) 8036-8044
28. Shi H. Introducing natural antioxidants. In: Pokorny J., Yanishlieva N., and Gordon M. (Eds). Antioxidants in foods. Practical applications (2001), CRC Press. Woodhead Publishing Limited, Cambridge, England (Chapter 8)
29. Skendi A., Biliaderis C.G., Lazaridou A., and Izydorczyk M.S. Structure and rheological properties of water soluble β-glucans from oat cultivars of Avena sativa and Avena bysantina. Journal of Cereal Science 38 (2003) 15-31
30. Sokal R.R., and Rohlf F.J. Biometry. The principles and practice of statistics in biological research (1995), W.H. Freeman and Co. Publisher, San Francisco, U.S.A.
31. Tang J., Lelievre J., Tung M.A., and Zeng Y. Polymer and ion concentration effects on gellan gel strength and strain. Journal of Food Science 59 1 (1994) 216-220
32. Treloar L.R.G. The physics of rubber elasticity (1958), Oxford University Press, Amen House, London, UK
33. 2H NMR mobility in cellulose. Carbohydrate Polymers 46 1 (2001) 49-57
34. Xu X., Liu W., and Zhang L. Rheological behavior of Aeromonas gum in aqueous solutions. Food Hydrocolloids 20 (2006) 723.6-729.6
35. Yang L., and Paulson A.T. Mechanical properties of water vapour barrier properties of edible gellan films. Food Research International 33 (2000) 563-570