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dc.creatorMendes, Juliana Farinassi-
dc.creatorNorcino, Laís Bruno-
dc.creatorMartins, Heloísa Helena-
dc.creatorManrich, Anny-
dc.creatorOtoni, Caio Gomide-
dc.creatorCarvalho, Elisângela Elena Nunes-
dc.creatorPiccolli, Roberta Hilsdorf-
dc.creatorOliveira, Juliano Elvis-
dc.creatorPinheiro, Ana Carla Marques-
dc.creatorMattoso, Luiz Henrique Capparelli-
dc.date.accessioned2022-04-01T16:50:05Z-
dc.date.available2022-04-01T16:50:05Z-
dc.date.issued2021-04-06-
dc.identifier.citationMENDES, J. F. et al. Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, [S.l.], v. 86, n. 5, p. 1979-1996, May 2021. DOI: 10.1111/1750-3841.15689.pt_BR
dc.identifier.urihttps://ift.onlinelibrary.wiley.com/doi/10.1111/1750-3841.15689pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/49652-
dc.description.abstractWe report on production of novel quaternary nanocomposite films based on thermoplastic starch (TPS, 8% w/v) derived from cassava, cocoa butter, (CB, 30% wt.%), and lemongrass essential oil (LEO, 1:1) nanoemulsions reinforced with different concentrations of brewery spent grain (BSG, 5 or 10 wt.%) fibers, by continuous casting. The chemical composition, the morphological, thermal, mechanical properties, film barrier, biodegradability in the vegetable compound, in addition to the application in chocolates, have been widely studied. The addition of CB, LEO, and BSG caused relevant changes in the starch-based films, such as increased extensibility (from 2.4-BSG5 to 9.4%-BSG10) and improved barrier to moisture (2.9 and 2.4 g.mm.kPa−1.h−1.m−2). Contrastingly, the thermal stability of the starch film was slightly decreased. The biodegradability of the herein developed quaternary nanocomposite films was the same as that of TPS films, eliminating concerns on the supplementation with active ingredients that are expected to have some biocidal effect. Despite checking antimicrobial activity only by contact under the biocomposites, chocolates packed with the films were well accepted by consumers, especially the samples of white chocolate stored in the BSG5 biocomposite. Overall, this new approach towards quaternary active, biodegradable films produced in a pilot-scale lamination unit was successful in either improving or at least maintaining the essential properties of TPS-based films for food packaging applications, while providing them with unique features and functionalities.pt_BR
dc.languageen_USpt_BR
dc.publisherInstitute of Food Technologists (IFT)pt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceJournal of Food Sciencept_BR
dc.subjectActive packagingpt_BR
dc.subjectBiorefinerypt_BR
dc.subjectComposite filmspt_BR
dc.subjectLemongrass essential oilpt_BR
dc.subjectLignocellulosic fiberpt_BR
dc.titleDevelopment of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fiberspt_BR
dc.typeArtigopt_BR
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