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dc.date.accessioned 2020-08-25T18:24:27Z
dc.date.available 2020-08-25T18:24:27Z
dc.date.issued 2016
dc.identifier.uri http://sedici.unlp.edu.ar/handle/10915/103083
dc.description.abstract This work was focused on assessing the influence of the glycerol in chitosan matrices, analyzing the changes produced in the molecular mobility, mechanical, thermal, barrier and structural properties. The addition of glycerol in the matrix decreased the stress values, increasing the elasticity and water vapor permeability of the films, with a marked decrease in glass transition temperature; Detailed analyses of Fourier Transform IR Spectroscopy spectra supported the observed changes, especially in the spectral windows 1700– 1500 cm−1 revealing the modifications at molecular level caused by hydrogen bond interactions between chitosan and water in the presence of glycerol. Positron annihilation spectroscopic (PALS) measurements allowed determining the free volume assuming spherical holes as well as monitoring the structural changes in chitosan films caused by the addition of both, glycerol and water molecules. It was possible to infer that for unplasticized matrices, a sustained increase of the radius between 0.06 and 0.2 of Xwater was observed, followed by a plateau up to 0.35. In the other case, with the addition of glycerol, there were two plateaus, the first between 0.25 and 0.37 of Xwater, and the second from 0.41 to 0.47. For higher glycerol concentrations, the plasticizer would be mainly bounded to the chitosan pack more efficiently and the water present in the system would be predominantly free in the matrix causing its swelling. Findings on molecular mobility contributed to the understanding of the role of water and glycerol in the structural arrangement and its influence on film properties. en
dc.format.extent 117–127 es
dc.language en es
dc.subject PALS es
dc.subject Plasticizer es
dc.subject Chitosan films es
dc.subject Molecular mobility es
dc.subject FTIR es
dc.title An Insight into the Role of Glycerol in Chitosan Films en
dc.type Articulo es
sedici.identifier.other https://doi.org/10.1007/s11483-015-9421-4 es
sedici.identifier.issn 1557-1866 es
sedici.creator.person Rivero, Sandra es
sedici.creator.person Damonte, Laura Cristina es
sedici.creator.person García, María Alejandra es
sedici.creator.person Pinotti, Adriana Noemí es
sedici.subject.materias Biología es
sedici.description.fulltext true es
mods.originInfo.place Centro de Investigación y Desarrollo en Criotecnología de Alimentos es
mods.originInfo.place Facultad de Ciencias Exactas es
mods.originInfo.place Facultad de Ingeniería es
sedici.subtype Articulo es
sedici.rights.license Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
sedici.rights.uri http://creativecommons.org/licenses/by-nc-sa/4.0/
sedici.description.peerReview peer-review es
sedici.relation.journalTitle Food Biophysics es
sedici.relation.journalVolumeAndIssue vol. 11, no. 2 es


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Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) Excepto donde se diga explícitamente, este item se publica bajo la siguiente licencia Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)