Showing papers by "Amparo Chiralt published in 2009"
TL;DR: In this article, a high molecular weight chitosan (CH) and different concentrations of oleic acid (OA) were used to evaluate the properties of FFD particles in terms of rheological properties, surface tension, particle size distribution and potential.
269 citations
TL;DR: In this article, the impact of the incorporation of TTO into the HPMC matrix, the water sorption isotherms, water vapour permeability (WVP), mechanical and optical properties of the dry films were evaluated.
226 citations
TL;DR: In this paper, the effect of internal and surface structure of films obtained from NaCas, containing glycerol and lipid mixtures of oleic acid (OA) and beeswax (BW) (1.3:0.5 protein:glycerol:lipid ratio) on optical properties was studied.
174 citations
TL;DR: In this paper, different ratios of lipid mixtures (oleic acid and beeswax at different ratios) were incorporated into the soy protein isolate (SPI) based films to improve their properties.
144 citations
TL;DR: Edible films based on sodium caseinate and different saturated fatty acids, oleic acid, or beeswax were formulated, taking into account the effect of water content and film structure on such properties.
118 citations
TL;DR: In this paper, a high molecular weight chitosan, pure or combined with methylcellulose or oleic acid, was applied to fresh-cut carrots cv. Nantesa by simple immersion and by applying a vacuum pulse (5kPa for 4min).
109 citations
TL;DR: In this paper, the effect of osmotic dehydration, at atmospheric pressure (OD) and by applying a vacuum pulse (PVOD), on mechanical properties, respiration rates and microbial stability of apple slices was analyzed throughout storage at 10°C.
74 citations
TL;DR: In this paper, the effect of the hydrocolloid/surfactant ratio (H/S), the hydrophilic-lipophilic balance (HLB) of the surfactant mixtures and the solvent type used as dispersing media on the water vapour barrier properties of the films and their optical effect when applied to carrot slices was analyzed.
55 citations
TL;DR: In this paper, the water and aroma barrier properties of films obtained from Carrageenan containing glycerol and lipids mixtures of oleic acid (OA) and beeswax (BW) used for encapsulation of active compounds were investigated.
51 citations
TL;DR: In this paper, Granny Smith slices (8mm thickness, 20mm internal diameter, 64mm external diameter) were vacuum impregnated with solutions of glucose, sucrose and trehalose.
30 citations
TL;DR: In this article, Granny Smith slices, 30mm thick, were osmotically dehydrated for 9h at 30°C using glucose, sucrose and trehalose solutions with the same water activity.
Abstract: Apple (cv. Granny Smith ) slices, 30-mm thick, were osmotically dehydrated for 9 h at 30 °C using glucose, sucrose and trehalose solutions with the same water activity ( a w = 0.96). After OD treatment, water and solute content were analysed in 1.5-mm thick serial disks of the apple slices to determine the effect of osmotic dehydration on the compositional profiles. Diffusional and “Advancing Disturbance Front” (ADF) models were applied to the experimental data, both showing a good fit. Changes in the compositional profiles of osmotically dehydrated slices were also analysed throughout storage time. For this purpose, the 30-mm thick dehydrated slices were kept at 10 °C for 7 days in hermetic plastic bags and compositional profiles were analysed after 1, 2, 3 and 7 days and modelled using Fermi's equation. Throughout storage, the profiles became flatter due to the counter-current migration of water and solutes associated to the concentration gradients. Mass transfer rate during dehydration was faster when sucrose or glucose was used, but trehalose implied an increase in the mass transfer resistance of the tissue. This behaviour was also observed in the mass transfer processes during storage. This effect was attributed to the changes induced by trehalose in the permeability of cell membranes through component interactions.