+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Optimization of physical properties of xanthan gum/tapioca starch edible matrices containing potassium sorbate and evaluation of its antimicrobial effectiveness



Optimization of physical properties of xanthan gum/tapioca starch edible matrices containing potassium sorbate and evaluation of its antimicrobial effectiveness



LWT - Food Science and Technology 53(1): 290-296



Response surface methodology was applied to study the effect of different levels of tapioca starch (TS) and xanthan gum (XG) on physical properties of edible films supporting potassium sorbate (KS) with the goal of contributing to the development of edible matrices with controlled release of the antimicrobial. Mechanical properties, water vapor permeability (WVP), solubility in water (SW) and color attributes were evaluated on TS XG based films. XG addition produced an increase of Young modulus (YM), stress at break (? b) and SW. It also raised the yellow index (YI) values and decreased the strain at break (? b). Edible film formulation was optimized with the goal of maximizing YM and ? b and minimizing SW and YI. The film with the selected formulation resulted an effective antimicrobial barrier against Zygosaccharomyces bailii external contamination and its sorptional behavior was highly influenced by XG presence. It can be concluded that developed matrices could act as an effective active film with potential applications for food preservation. Edible matrices based on xanthan gum/tapioca starch and containing potassium sorbate were obtained. The effect of composition on physical properties was studied. Response surface methodology (RSM) was applied. Edible film formulation was optimized. The film with the selected formulation resulted an effective antimicrobial barrier.

Please choose payment method:






(PDF emailed within 0-6 h: $19.90)

Accession: 036858019

Download citation: RISBibTeXText

DOI: 10.1016/j.lwt.2013.01.022


Related references

Physical and Antimicrobial Properties of Tapioca Starch-HPMC Edible Films Incorporated with Nisin and/or Potassium Sorbate. Food and Bioprocess Technology 6(9): 2419-2428, 2013

Physical properties of tapioca-starch edible films: Influence of filmmaking and potassium sorbate. Food Research International 40(2): 257-265, 2007

Antimicrobial performance of potassium sorbate supported in tapioca starch edible films. Zeitschrift fur Lebensmittel Untersuchung und Forschung A European food research and technology 225(3-4): 375-384, 2007

Effect of potassium sorbate on antimicrobial and physical properties of starch-clay nanocomposite films. Carbohydrate Polymers 110: 26-31, 2014

Antimicrobial and physical properties of sweet potato starch films incorporated with potassium sorbate or chitosan. Food Hydrocolloids: 4, 285-290, 2010

Effects of guar gum and xanthan gum additions on physical and rheological properties of cationic tapioca starch. Carbohydrate polymers29 61(3): 288-295, 2005

Development of stress and survival of salmonella typhimurium atcc 7136 in a tapioca soy starch product containing potassium sorbate. Journal of Food Safety 8(4): 279-284, 1987

Effect of xanthan gum on properties of frozen tapioca starch gels. The Proceedings of the 44th Kasetsart University Annual Conference, Kasetsart, 30 January 2 February, 2006 Subject: Agro industry, Economics, Business Administration: 72-80, 2006

Biopolymeric antimicrobial films: study of the influence of hydroxypropyl methylcellulose, tapioca starch and glycerol contents on physical properties. Materials Science and Engineering. C Materials for Biological Applications 36: 108-117, 2014

Effect of heatingcooling on rheological properties of tapioca starch paste with and without xanthan gum. Food Hydrocolloids 31(2): 183-194, 2013

Effect of xanthan gum and pH on pasting properties and freeze-thaw stability of tapioca starch. The Proceedings of the 44th Kasetsart University Annual Conference, Kasetsart, 30 January 2 February, 2006 Subject: Agro industry, Economics, Business Administration: 454-460, 2006

Influence of sucrose on thermal and pasting properties of tapioca starch and xanthan gum mixtures. Journal Of Food Engineering: 1, 44-50, 2010

Thermal and rheological properties of tapioca starch gels with and without xanthan gum under cold storage. Journal of Food Engineering 117(3): 333-341, 2013

Influence of xanthan gum on rheological properties and freeze-thaw stability of tapioca starch. Journal of Food Engineering 88(1): 137-143, 2008

Process optimization for evaluation of barrier properties of tapioca starch based biodegradable polymer film. International Journal of Biological Macromolecules 120(Pt A): 361-370, 2018