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Relationship between molecular mobility, microstructure and functional properties in chitosan/glycerol films

2015Journal article Restricted access
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dc.contributor.authorFundo, Joana
dc.contributor.authorCarvalho, Alexandra
dc.contributor.authorFeio, Gabriel
dc.contributor.authorSilva, Cristina L. M.
dc.contributor.authorQuintas, Mafalda A.C.
dc.date.accessioned2016-01-07T12:01:09Z
dc.date.available2016-01-07T12:01:09Z
dc.date.issued2015
dc.description.abstractFoods are partially crystalline partially amorphous systems. Edible films are considered good models for food systems due to their interesting physical properties, quite straightforward matrices, and easy reproduction. Chitosan is a semicrystalline biopolymer, biocompatible, biodegradable, with antimicrobial activity and filmogenic properties, thoroughly used in edible films' studies. This work aims to investigate the relationship between chitosan films' molecular relaxation time, their microstructure (crystallinity) and functional properties. Analyses were carried out using data on chitosan/glycerol films prepared with different polymer/plasticisant concentrations. Results demonstrate that there is a relationship between macroscopic properties and water and glycerol relaxation times. Moreover, results show that while water is free in the matrix, glycerol is linked to the chitosan polymeric chains, decreasing intermolecular attractions and increasing free volume, thus facilitating molecular migration. Also the data analysis reveals the usefulness of NMR and molecular mobility studies in the matrix for characterisation and development of polymeric structures. Industrial relevance: NMR spectroscopy is currently one of the key methods for food characterisation. Foodstuff is a complex matrix including many different compounds with different chemical structures, concentrations, solubility, properties and nutritional values. From a fundamental perspective, foods are mainly edible and digestible biopolymers that are partially crystalline/partially amorphous and thus edible films, specifically chitosan/glycerol films can be very interesting food model systems for mobility and microstructure studies. Studies on water and solids' mobility and thermo-mechanical properties in food systems (real or model systems),are fundamental to fully attain food physical properties and stability. These studies may be extremely useful for food product and process design, safety and sensorial attributes and also for better understanding and predicting, for example, food storage stability conditions.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationFUNDO, Joana; CARVALHO, Alexandra; FEIO, Gabriel; SILVA, Cristina; QUINTAS, Mafalda A.C. - Relationship between molecular mobility, microstructure and functional properties in chitosan/glycerol films. Innovative Food Science and Emerging Technologies. ISSN 1466-8564. Vol. 28 (2015), p. 81–85pt_PT
dc.identifier.doi10.1016/j.ifset.2015.01.009pt_PT
dc.identifier.eid84924553838
dc.identifier.eissn1878-5522
dc.identifier.issn1466-8564
dc.identifier.urihttp://hdl.handle.net/10400.14/18840
dc.identifier.wos000351646700011
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevier
dc.relationPEst-C/CTM/LA0025/2013-14pt_PT
dc.relationStrategic Project - LA 16 - 2011-2012
dc.subjectMacroscopic propertiespt_PT
dc.subjectMicroscopic propertiespt_PT
dc.subjectPolymeric matricespt_PT
dc.subjectNMR and molecular mobility studiespt_PT
dc.titleRelationship between molecular mobility, microstructure and functional properties in chitosan/glycerol filmspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleStrategic Project - LA 16 - 2011-2012
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F62176%2F2009/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F41715%2F2007/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FEQB%2FLA0016%2F2011/PT
oaire.citation.endPage85
oaire.citation.startPage81
oaire.citation.titleInnovative Food Science and Emerging Technologies
oaire.citation.volume28
oaire.fundingStreamSFRH
oaire.fundingStreamSFRH
oaire.fundingStream6817 - DCRRNI ID
person.familyNameFundo
person.familyNameCarvalho
person.familyNameFeio
person.familyNameSilva
person.givenNameJoana F.
person.givenNameAlexandra
person.givenNameGabriel
person.givenNameCristina
person.identifier1274614
person.identifier1473674
person.identifier.ciencia-idA11A-7819-9522
person.identifier.ciencia-id5B19-EAA3-A589
person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0002-9208-7443
person.identifier.orcid0000-0002-0281-3422
person.identifier.orcid0000-0003-1257-5824
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridE-9585-2015
person.identifier.ridH-8719-2017
person.identifier.ridJ-3695-2013
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id24068634500
person.identifier.scopus-author-id24484581400
person.identifier.scopus-author-id7201387397
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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