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Gonçalves SM, Chávez DWH, Oliveira LMD, Sarantópoulos CIGDL, Carvalho CWPD, Melo NRD, Rosenthal A. Effects of high hydrostatic pressure processing on structure and functional properties of biodegradable film. Heliyon 2020; 6:e05213. [PMID: 33088965 PMCID: PMC7557889 DOI: 10.1016/j.heliyon.2020.e05213] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2020] [Revised: 08/05/2020] [Accepted: 10/07/2020] [Indexed: 11/25/2022] Open
Abstract
Effects of high hydrostatic pressure (HHP) processing (200–400 MPa/5 or 10 min) on functional properties of cellulose acetate (CA) films were investigated. As for mechanical properties, HHP caused a reduction in tensile strength (TS), Young's modulus (YM) and an increase in elongation at break (EB). The pressurized films were more luminous, yellowish, reddish and opaque. Less affinity for water was detected for pressurized films through analyses of contact angle and moisture absorption, in addition to reducing the water vapor transmission rate (WVTR). Scanning electron microscopy (SEM) showed the occurrence of delamination for most films, except those treated with 200 MPa/10 min and 300 MPa/10 min. All films showed a predominance of amorphous structure in X-ray diffraction analysis (XRD). That is alignment with the results of differential scanning calorimetry (DSC), which presented values for glass transition temperature (Tg), water adsorption and melting temperature characteristic of materials with low crystallinity. Films treated with HHP had better mechanical resistance during the sealing at 250 °C. In overall the results confirmed the minimal influence of HHP on the functional properties of the CA film and contributed to the scientific and technological knowledge for its potential application in foods processed by HHP.
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Affiliation(s)
- Sheyla Moreira Gonçalves
- Department of Food Science and Technology, Rodovia 465 - Km 7, UFRRJ, Seropédica, RJ 23891-360, Brazil
| | | | - Léa Mariza de Oliveira
- Packaging Technology Center Cetea, Food Technology Institute Ital, Campinas, São Paulo, Brazil
| | | | - Carlos Wanderley Piler de Carvalho
- Department of Food Science and Technology, Rodovia 465 - Km 7, UFRRJ, Seropédica, RJ 23891-360, Brazil.,Embrapa Food Technology, Av. das Américas, 29501, Guaratiba, Rio de Janeiro, RJ 23020-470, Brazil
| | - Nathália Ramos de Melo
- Department of Food Science and Technology, Rodovia 465 - Km 7, UFRRJ, Seropédica, RJ 23891-360, Brazil.,Department of Agribusiness Engineering, Av. dos Trabalhadores 420 - Vila Sta. Cecília, UFF, Volta Redonda, RJ 27255-125, Brazil
| | - Amauri Rosenthal
- Department of Food Science and Technology, Rodovia 465 - Km 7, UFRRJ, Seropédica, RJ 23891-360, Brazil.,Embrapa Food Technology, Av. das Américas, 29501, Guaratiba, Rio de Janeiro, RJ 23020-470, Brazil
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