Article (Scientific journals)
FTIR spectroscopic characterization of a new biofilm obtained from kefiran
Pop, Carmen; Apostu, Sorin; Rotar, Ancuta M. et al.
2013In Journal of Agroalimentary Processes and Technologies, 19(2), p. 157-159
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Keywords :
kefiran; kefir grains; biofilm; FTIR
Abstract :
[en] The aim of this study was to investigate the structure and the film-forming capacity of the polysaccharide kefiran (extracted from kefir grains) using FTIR spectroscopy. Different forms of the polysaccharide (kefiran solution, frozen kefiran and kefiran pellet) were subjected to infrared measurements. Solutions of kefiran with different concentrations of glycerol (5, 7.5, 10 or 15% w/w) were prepared. The film-forming solutions of kefiran and the characteristics of the resulted biofilms were tested. The biofilm obtained from kefiran solution with 7.5% w/w glycerol had the best characteristics (transparency and elasticity). FTIR spectroscopy results showed that the structural integrity of kefiran was maintained in biofilms, which highlights the relationship between chemical composition and future applications of the polysaccharide.
Disciplines :
Food science
Author, co-author :
Pop, Carmen;  University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca
Apostu, Sorin;  University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca
Rotar, Ancuta M.;  University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca
Semeniuc, Cristina Anamaria;  University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca
Sindic, Marianne  ;  Université de Liège - ULiège > Chimie et bio-industries > Laboratoire Qualité et sécurité des produits agro-alimentaires
Mabon, Nicolas;  Université de Liège - ULiège > Chimie et bio-industries > Laboratoire Qualité et sécurité des produits agro-alimentaires
Language :
English
Title :
FTIR spectroscopic characterization of a new biofilm obtained from kefiran
Publication date :
2013
Journal title :
Journal of Agroalimentary Processes and Technologies
ISSN :
2069-0053
eISSN :
2068-9551
Publisher :
Faculty of Food Processing Technology, Romania
Volume :
19(2)
Pages :
157-159
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 06 April 2015

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