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dc.contributor.authorCazón Díaz, Patricia
dc.contributor.authorMorales Sánchez, Eduardo
dc.contributor.authorVelázquez, Gonzalo
dc.contributor.authorVázquez Vázquez, Manuel
dc.date.accessioned2022-09-06T06:26:50Z
dc.date.available2022-09-06T06:26:50Z
dc.date.issued2022
dc.identifier.citationJ. Chem. Educ. 2022, 99, 6, 2403–2408
dc.identifier.urihttp://hdl.handle.net/10347/29206
dc.description.abstractIn recent years, the food industry has been undergoing major changes driven by new social and environmental demands. Nowadays, biodegradable packaging is perceived as the most feasible alternative for food packaging. Great efforts are being devoted to the development of new materials from agro-industrial wastes and byproducts that are opening new alternatives and trends in the biopolymer sector. The aim of this laboratory exercise is to provide a tool to motivate active learning of new technologies and trends in the chemistry of biopolymers. The presented guide introduces to undergraduate students to the basic concepts of polysaccharide-based biopolymers and the characterization of functional properties. This exercise is focused on barrier properties, specifically on water vapor permeability. Chitosan is used as an example of a biopolymeric matrix, and its synthesis and water vapor permeability measurement are described in detail. In addition, a guide for the 3D printing of a temperature-controlled permeability chamber is provided, which will allow the experiment to be carried out in less time as the equilibrium state of the system is not broken when the permeability cup is weighed. It is expected that this exercise and the complementary Supporting Information will be of great interest to biopolymer teaching and research laboratories
dc.description.sponsorshipThe authors appreciate the funding support of Xunta de Galicia, within the postdoctoral fellowship granted to Patricia Cazón (ED481B-2021-040)
dc.language.isoeng
dc.publisherACS Publications
dc.rights© 2022 The Authors. Published by American Chemical Society and Division of Chemical Education, Inc. This work is under a CC Attribution 4.0 International license (CC BY 4.0)
dc.rightsAtribución 4.0 Internacional
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectEdible films
dc.subjectBiopolymers
dc.subjectChitosan
dc.subjectPolysaccharides
dc.subjectWater vapor permeability
dc.subject3D Printing
dc.titleMeasurement of the water vapor permeability of chitosan films: a laboratory experiment on food packaging materials
dc.typeinfo:eu-repo/semantics/article
dc.identifier.DOI10.1021/acs.jchemed.2c00449
dc.relation.publisherversionhttps://doi.org/10.1021/acs.jchemed.2c00449
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.e-issn1938-1328
dc.rights.accessrightsinfo:eu-repo/semantics/openAccess
dc.contributor.affiliationUniversidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxía
dc.description.peerreviewedSI


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© 2022 The Authors. Published by American Chemical Society and Division of Chemical Education, Inc. This work is under a CC Attribution 4.0 International license (CC BY 4.0)
Except where otherwise noted, this item's license is described as  © 2022 The Authors. Published by American Chemical Society and Division of Chemical Education, Inc. This work is under a CC Attribution 4.0 International license (CC BY 4.0)





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