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Título

Integral Mastocarpus stellatus use for antioxidant edible film development

Autor Blanco Pascual, Nuria ; Gómez Guillén, M. C. ; Montero García, Pilar
Palabras clave Carrageenan
Seaweed extraction
Edible film
Pigment
Mastocarpus stellatus
Fecha de publicación 2014
EditorElsevier
Citación Food Hydrocolloids 40: 128- 137 (2014)
ResumenFour sequential aqueous extracts (M1 to M4) were obtained from Mastocarpus stellatus at different temperatures. M1 (extracted at 3°C overnight) showed higher extraction yield and antioxidant activity than M2 (extracted at 45°C for 45min). Extracts M3 and M4, obtained both at 91°C, were composed predominantly of a κ/ι-hybrid carrageenan. M4 contained higher protein proportion. Based on compositional and structural properties, four films were developed: FM3, FM4, FM3+M4 and FM3+M4+M1. FM4 was green colored, more opaque, and water resistant, stronger and slightly less stretchable than FM3. The mixture of M3 and M4 for film development resulted in a film with intermediate characteristics. The addition of M1 to FM3+M4 provided mainly proteins and sulfated compounds, resulting in a more water resistant film, with suitable mechanical properties in both tensile and puncture test, and much higher antioxidant activity. © 2014 Elsevier Ltd.
URI http://hdl.handle.net/10261/95829
DOI10.1016/j.foodhyd.2014.02.013
Identificadoresdoi: 10.1016/j.foodhyd.2014.02.013
issn: 0268-005X
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