Antioxidant ultrafine fibers developed with microalga compounds using a free surface electrospinning (Record no. 55234)

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fixed length control field 02007nam a2200289Ia 4500
003 - CONTROL NUMBER IDENTIFIER
control field MX-MdCICY
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250625162502.0
040 ## - CATALOGING SOURCE
Transcribing agency CICY
090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN)
Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) B-21157
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245 10 - TITLE STATEMENT
Title Antioxidant ultrafine fibers developed with microalga compounds using a free surface electrospinning
490 0# - SERIES STATEMENT
Volume/sequential designation Food Hydrocolloids, 93, p.131-136, 2019
520 3# - SUMMARY, ETC.
Summary, etc. Free surface electrospinning is a method for high throughput production of nonwovens using electrostatic charge. The Spirulina microalga is known for its high protein content and it presents in its biomass antioxidants of commercial importance such as phycocyanin. The objective of this study was to develop antioxidant ultrafine fibers based on protein concentrate from Spirulina sp. LEB 18/poly(ethylene oxide)(PEO)and phycocyanin, using a free surface electrospinning method. Uniform ultrafine fibers of protein concentrate of Spirulina sp. LEB 18 containing 2 percent (w w?1)of phycocyanin were developed with diameters of 269, 314 and 542?nm, at 5, 7.5 and 10 percent (w w?1)protein concentrations, respectively. The electrospun fibers increased the thermal stability of phycocyanin. Overall, the Spirulina sp. LEB 18/PEO electrospun fibers loaded with phycocyanin showed antioxidant properties. Thus, microalgal biocompounds such as phycocyanin are innovative alternatives for the development of bioactive ultrafine fibers for potential application in food preservation.
650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element BIOACTIVE COMPOUND
650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element FOOD PACKAGING
650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element FOOD PRESERVATION
650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element SPIRULINA
650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element PHYCOCYANIN
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Moreira, J. B.
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Lim, L. T.
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Da Rosa Zavareze, E.
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Dias, A. R. G.
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Costa, J. A. V.
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name De Morais, M. G.
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://drive.google.com/open?id=1vtiJtvirrssLT8Y52J_uF3bOow4qD1sV&usp=drive_copy">https://drive.google.com/open?id=1vtiJtvirrssLT8Y52J_uF3bOow4qD1sV&usp=drive_copy</a>
Public note Para ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
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Source of classification or shelving scheme Clasificación local
Koha item type Documentos solicitados
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Lost status Source of classification or shelving scheme Damaged status Not for loan Collection Home library Current library Shelving location Date acquired Total checkouts Full call number Date last seen Price effective from Koha item type
  Clasificación local     Ref1 CICY CICY Documento préstamo interbibliotecario 25.06.2025   B-21157 25.06.2025 25.06.2025 Documentos solicitados