ppt tesi
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UNIVERSITY OF NAPLES “FEDERICO II”
Food Science and Technologies
Academic Year 2012-2013
Tutor:Ch.ma Prof.ssaSilvana Cavella
Candidate:Raffaele BrunettiMatr. N06/220
INFLUENCE OF THE PARTICLE DISTRIBUTION OF ESSENTIAL OILS
ON CHITOSAN-BASED FILM PROPERTIES
Co-Tutor:Ch.ma Dott.ssaElena Torrieri
Candidate: Raffaele Brunetti
Introduction
One of the current trends in the food industry consistsof the substitution of chemical additives for natural
compounds.
The development of bioactive edible coatingscontaining biodegradable polymers
combined with natural compounds is one of themost promising technologies for maintaining the qualityand the safety of food products during the storage period.
(Dainelli et al., 2008)
In films containing lipids, the stability of the film-formingdispersion (FFD) and the particle size distribution greatly
affect the final microstructure of the film matrix.(Peng et al., 2013)
The characterization of some properties of the FFD contributes to the understanding of the differences in the final
film properties.
Introduction
Candidate: Raffaele Brunetti
This thesis was aimed to investigate on relationship between particle size distribution and FFDs and edible films properties.
Aims of the thesis
Candidate: Raffaele Brunetti
• Chitosan Medium Molecular Weight (CH MMW)• Acetic Acid• Tween 80• Rosemary Essential Oil (REO)• Mix Essential Oils (EA3)
MATERIALS
• FFD Characterization• Film Characterization
METHODS
SAMPLE PREPARATION
• Emulsion and Film making
Materials and Methods
Candidate: Raffaele Brunetti
• Particle Size Analysis
• Rheological Behaviour
FFD CHARACTERIZATION
• SEM Images• Thickness• Water Content• WVTR
FILM CHARACTERIZATION
Materials and Methods
Candidate: Raffaele Brunetti
%EOs D10 D50 D90
0,5 1,92 (±0,27) 3,02 (±0,26) 4,87 (±0,15)
1,0 1,99 (±0,24) 3,25 (±0,48) 5,83 (±1,59)
1,5 1,82 (±0.39) 2,85 (±0,53) 4,55 (±0,99)
2,0 2,00 (±0,28) 3,18 (±0,86) 6,49 (±2,48)
EA3 1,20 (±0,00) 2,75 (±0,00) 4,68 (±0,00)
%EOs D10 D50 D90
0,5 0,120 (±0,020) 0,263 (±0,053) 0,566 (±0,107)
1,0 0,128 (±0,018) 0,295 (±0,055) 0,672 (±0,099)
1,5 0,130 (±0.006) 0,283 (±0,012) 0,596 (±0,017)
2,0 0,133 (±0,002) 0,291 (±0,003) 0,614 (±0,005)
REO 0,325 (±0,022) 0,620 (±0,040) 3,11 (±0,711)
Results and Discussion
Candidate: Raffaele Brunetti
(Ll’ina et al., 2012)
Results and Discussion
Candidate: Raffaele Brunetti
(Bonilla et al., 2012)
Results and Discussion
Candidate: Raffaele Brunetti
CH 1% MMW-0.5% EA3
CH 1% MMW-1.0% EA3 CH 1% MMW-1.5% EA3 CH 1% MMW-2.0% EA3
CH 1% MMW
Results and Discussion
Candidate: Raffaele Brunetti
(Benavides et al., 2012)
CH content (mg/cm2) 3,4233,527
y=32x + 48
y=14x + 48
Results and Discussion
Candidate: Raffaele Brunetti
(Ojagh et al., 2010)
CH content (mg/cm2) 3,4233,527
Results and Discussion
Candidate: Raffaele Brunetti
Candidate: Raffaele Brunetti
• 10-7
(Perdones et al., 2012)
CH content (mg/cm2) 3,4233,527
Results and Discussion
Candidate: Raffaele Brunetti
Particle size distribution was not affected by essentialoil concentration of both samples.
At the contrary, the incorporation of EO led to significantchanges in the properties of edible films.
Futher studies are needed in this regard, focusing the attention on mechanical and sensory properties.
Conclusions
Candidate: Raffaele Brunetti
Thanks for your kind attention…