Repository of Research and Investigative Information

Repository of Research and Investigative Information

Rafsanjan University of Medical Sciences

Structure of starch aerogel as affected by crosslinking and feasibility assessment of the aerogel for an anti-fungal volatile release

(2017) Structure of starch aerogel as affected by crosslinking and feasibility assessment of the aerogel for an anti-fungal volatile release. Food Chemistry. pp. 147-152. ISSN 0308-8146

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Abstract

Starch suspensions were crosslinked with trisodium citrate for either 0 or 17 h, gelled and then freeze-dried to corresponding aerogels. The aerogel from the 17 h-crosslinked suspension was loaded with the antifungal compound, trans-2-hexenal, and coated with the surfactant, sorbitan monooleate. Aerogel hardness was increased by the citrate-mediated crosslinking, whereas its adhesiveness decreased. Starch gelation decreased the crystallinity index (CrI) from 59 to approximate to 23; however, the pre-gelation crosslinking resulted in a higher CrI value (i.e. approximate to 38) for the aerogel. The voids at the internal microstructure of the 17 h-crosslinked aerogel were more uniform and coating with surfactant closed the surface openings. The latter accordingly resulted in a more sustained release of the volatile, trans-2-hexenal, from the crosslinked starch aerogel and led to slower lethality of Aspergillus parasiticus cells inoculated on pistachio nuts compared with the non-coated condition. (C) 2016 Elsevier Ltd. All rights reserved.

Item Type: Article
Keywords: Volatile Antimicrobe Surfactant physicochemical properties pistachio nuts foam particles Chemistry Food Science & Technology Nutrition & Dietetics
Page Range: pp. 147-152
Journal or Publication Title: Food Chemistry
Journal Index: ISI
Volume: 221
Identification Number: https://doi.org/10.1016/j.foodchem.2016.10.072
ISSN: 0308-8146
Depositing User: مهندس مهدی شریفی
URI: http://eprints.rums.ac.ir/id/eprint/4387

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