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The key role of thermal waters in the development of innovative gelled starch-based matrices

2021Artigo científico Acesso aberto
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dc.contributor.authorTorres, M.D.
dc.contributor.authorFradinho, Patrícia
dc.contributor.authorRaymundo, Anabela
dc.contributor.authorSousa, Isabel
dc.contributor.authorFalqué, E.
dc.contributor.authorDominguez, H.
dc.date.accessioned2021-09-27T15:27:49Z
dc.date.available2021-09-27T15:27:49Z
dc.date.issued2021
dc.description.abstractThis work deals with the impact of three thermal spring waters (TW-I, TW-II, TW-III) on the development and characterization of gelled biopolymer-based matrices formulated with high quality starch extracted from local discarded potatoes, using eco-friendly treatments. Hydrogels prepared with distilled water were also analysed with comparative purposes. To this end, thermo-rheological, textural or sensorial analysis of the gelled matrices were conducted. Rheological results indicated the existence of differences in the viscoelastic properties between the starchy matrices formulated with different thermal waters, with the softest gel character identified for systems where the mineral-richest thermal water (TW-III) was incorporated. The lowest gelatinization temperature required to form the gelled matrices was also found for the formulation prepared with this type of water. Textural testing confirmed the findings achieved with rheological measurements. Sensory evaluation showed a good acceptance of the proposed personal care products, those prepared with TW-III largely preferred by the volunteers’ panel. Overall, the obtained outcomes indicated that selected starchy hydrogels could be attractive matrices to make natural hand gels (10%, 60 ◦C) or lipsticks (20%, 60 ◦C)pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFood Hydrocolloids 117 (2021) 106697pt_PT
dc.identifier.doihttps://doi.org/10.1016/j.foodhyd.2021.106697pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.5/22050
dc.language.isoengpt_PT
dc.publisherElsevierpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectbiopolymerpt_PT
dc.subjectfunctional gelled matricespt_PT
dc.subjectpersonal care productspt_PT
dc.subjectthermo-rheologypt_PT
dc.subjectwastept_PT
dc.titleThe key role of thermal waters in the development of innovative gelled starch-based matricespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleFood Hydrocolloidspt_PT
person.familyNameFradinho
person.familyNameRaymundo
person.familyNameSousa
person.givenNamePatrícia
person.givenNameAnabela
person.givenNameIsabel
person.identifier1445512
person.identifier.ciencia-idF01A-8E33-1E96
person.identifier.ciencia-idD71D-F355-5B85
person.identifier.ciencia-id8113-9DC6-277F
person.identifier.orcid0000-0002-2503-9898
person.identifier.orcid0000-0001-5266-1685
person.identifier.orcid0000-0001-9384-7646
person.identifier.ridN-3459-2013
person.identifier.ridM-9260-2013
person.identifier.scopus-author-id35726802000
person.identifier.scopus-author-id55957162900
person.identifier.scopus-author-id6701317947
rcaap.rightsembargoedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication5cfb75f0-c9cf-4c1f-8a45-d58151d09a25
relation.isAuthorOfPublication63f1faff-64dd-41b7-9419-2345092cf183
relation.isAuthorOfPublication2d9ee74a-d127-41dc-bcf6-883d9e6292d9
relation.isAuthorOfPublication.latestForDiscovery63f1faff-64dd-41b7-9419-2345092cf183

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