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Registros recuperados: 18 | |
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LIMA, H. L. S.; BRIGIDA, A. I. S.; NASCIMENTO, E. S. do; BARROSO, M. K. A.; BORGES, M. de F.; GAMA, F. M. P.; ROSA, M. de F.. |
In this work antioxidant films (AF) based on bacterial cellulose nanofibers (BCNF) and fish skin gelatin peptides (AFSGP) were developed. AFSGP addiction up to ~44% contributes to increase antioxidant activity (Aa) of BCNF films. The films containing AFSGP and sorbitol presented similar opacity compared to BCNF films without AFSGP. Considering the compact nanostructure, Aa, water vapour permeability and thermal stability, BCNF/AFSGP films can be used as bioactive food packing. |
Tipo: Separatas |
Palavras-chave: Celulose; Tecnologia de Alimento; Tilápia; Gelatina; Peptídeo; Embalagem; Biofilme.; Food technology; Antioxidants; Edible films; Food packaging; Fish; Cellulose; Gelatin.. |
Ano: 2017 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1081324 |
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SIMBINE,Emelda Orlando; RODRIGUES,Larissa da Cunha; LAPA-GUIMARÃES,Judite; KAMIMURA,Eliana Setsuko; CORASSIN,Carlos Humberto; OLIVEIRA,Carlos Augusto Fernandes de. |
Abstract Silver nanoparticles (AgNPs) are antimicrobial agents that have a wide spectrum of action, including against pathogenic bacteria and spoilage fungi. However, their mechanism of action is not completely clarified. Nowadays, scientific interest on biological synthesis of AgNPs is growing, with emphasis in their extracellular biosynthesis by microbial cells, as it is the most reliable and ecologically correct method for production, yielding no toxic residues. AgNPs may be incorporated to biodegradable and non-biodegradable polymers for the production of food packages with antimicrobial properties, leading to greater safety and longer shelf life. However, it is important to carry out migration tests for new food packages incorporated with AgNPs, based... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Silver nanoparticles; Antimicrobial activity; Food packaging; Polymers. |
Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400793 |
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SIQUEIRA, M. C.; AOUADA, M. R. M.; CASTRO, V. L. S. S. de; BRANDÃO, H. de M.; RECH, R. R.; MARCONCINI, J. M.; MATTOSO, L. H. C.. |
Resumo: Nanopartículas de prata foram sintetizadas, caracterizadas e incorporadas em matriz polimérica (carboximetilcelulose) para avaliação da sua toxicidade na utilização em embalagens alimentícias. A síntese foi realizada através do método de redução química de prata com borohidreto de sódio. Tamanho das partículas, permeabilidade ao vapor de água e análises térmicas foram algumas das caracterizações realizadas. Avaliação da toxicidade dessas nanopartículas sugere, inicialmente, a degeneração celular relacionada a ingestão das mesmas, feita através de teste oral agudo com posterior análise histopatológica. Teste de genotoxicidade utilizando Allium cepa como organismo teste também será realizado. |
Tipo: Separatas |
Palavras-chave: Nanopartículas de prata; Toxicidade; Embalagens alimentícias; Toxidez; Embalagem; Nanoparticles; Toxicity; Food packaging. |
Ano: 2013 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/963410 |
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GOIANA, M. L.. |
A descarga de barreira dielétrica (DBD) é um dos métodos de geração de plasma a frio, que ocorre entre dois eletrodos separados por uma barreira dielétrica isolante. Os polímeros naturais têm sido estudados como alternativas aos materiais plásticos convencionais e vêm ganhando destaque em variadas pesquisas que visam melhorar suas propriedades para ampliar sua aplicabilidade. Com isso, o objetivo deste estudo é determinar os efeitos do tratamento com plasma a frio de DBD na superfície e em propriedades de interesse (caráter hidrofílico, propriedades mecânicas e de barreira) de filmes de amido, celulose bacteriana (CB) e gelatina, separadamente. O trabalho ocorreu com o preparo de filmes de amido, CB e gelatina, com aplicação do plasma em duas etapas,... |
Tipo: Teses |
Palavras-chave: Polímeros naturais; Descarga de barreira dielétrica; Natural polymers; Dielectric barrier discharge; Embalagem; Food packaging. |
Ano: 2020 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1125874 |
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KALKAN,Selin; ERGİNKAYA,Zerrin. |
Abstract In this study, we aimed to determine the possibility of using the edible whey protein isolates coatings containing different antimicrobial agents on the bologna-type sausage slices and the inactivation effects of these coatings against Listeria innocua. For this purpose, edible whey protein isolates (WPI) coatings were prepared to contain essential oils (thyme, coriander, pimento, rosemary, basil), potassium sorbate (PS), sodium benzoate (SB)(4% w/v) and Nisin(10.000 IU). The antimicrobial effect against L. innocua, sensory characteristics (appearance, color, odor, texture, flavor and overall acceptability) and physical (color) and chemical (pH and water activity) properties of bologna slices coated WPI coatings were determined for during the... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Edible coatings; Antimicrobial; Listeria innocua; Whey protein isolate; Food packaging. |
Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005024102 |
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Brant,Antônio Jedson Caldeira; Naime,Natália; Lugão,Ademar Benévolo; Ponce,Patrícia. |
ABSTRACT Biodegradable polymers, such as starch, cellulose, and derivatives thereof, are being studied to produce innovative packaging in the most diverse shapes (films, bags, trays, bottles, etc.) to attend this current market trend. The aim of this work was to produce foam trays from cassava starch for food packaging via extrusion followed by thermoforming process. Their formulations were based on unirradiated and γ-irradiated starches at diverse radiation absorbed doses (in kGy) in order to evaluate the influence of the irradiated starches on the physical properties of the trays. Water absorption results showed an irregular increase with the increase of the absorbed dose ( for example, 26.32% and 39.84% for the trays based on unirradiated starch 0 kGy... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Biodegradable foam; Cassava starch; Food packaging; Ionizing radiation. |
Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132018000100604 |
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OTHMAN,Siti Hajar; MAJID,Noorasyikin Abd; TAWAKKAL,Intan Syafinaz Mohammed Amin; BASHA,Roseliza Kadir; NORDIN,Norhazirah; SHAPI’I,Ruzanna Ahmad. |
Abstract This work is directed towards developing biodegradable films from biopolymer that is sustainable and environmentally friendly particularly tapioca starch (TPS) films. However, the usage of TPS films for food packaging application has been limited due to the poor mechanical, barrier and thermal properties. Microcrystalline cellulose (MCC) at different concentrations (0 to 10 wt.%) was incorporated as the filler into the films to form TPS/MCC composite films via solvent casting method in order to improve the limited properties of the films. The TPS/MCC films were characterized in terms of physical, mechanical, barrier, and thermal properties. It was found that 3 wt.% MCC was the ideal concentration of filler that resulted to the highest performance... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Barrier property; Food packaging; Mechanical property; Microcrystalline cellulose; Tapioca starch; Thermal property. |
Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300605 |
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CORDEIRO, C. de S.; FORATO, L. A.; BERNARDES FILHO, R.; NASSU, R. T.. |
During the shelf-life of fresh meat, physical, chemical, microbiological, and sensory changes may occur. To avoid such changes, the combination of vacuum-packaging and use of edible coatings make a good strategy. This study aimed to evaluate the physicochemical characteristics of vacuum-packaged lamb meat combined with different zein-based edible coatings containing different vegetable oils (pink pepper, rosemary, olive oil, and the combinations of olive oil + pink pepper or rosemary), stored at 5 ± 1 °C. Parameters including pH, instrumental color, water holding capacity (WHC), shear force, and thiobarbituric acid reactive substances (TBARS) were analyzed every seven days, for 29 days. Significant differences (P<0.05) were observed in coating effects... |
Tipo: Artigo de periódico |
Palavras-chave: Revestimento comestível; Carne ovina; Óleo de pimenta rosa; Óleo de alecrim; Plastificante; Zeína; Carne Fresca; Óleo Vegetal; Azeite; Embalagem a Vácuo; Food packaging; Plasticizers. |
Ano: 2019 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1112487 |
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OTHMAN,Siti Hajar; EDWAL,Siti Amirah Mohammad; RISYON,Nazratul Putri; BASHA,Roseliza Kadir; A. TALIB,Rosnita. |
Abstract The water sorption and permeability properties of edible film produced from potato peel waste was investigated under different levels of relative humidity (23, 33, 43, 57, 75% RH) and temperatures (5, 30, 50 °C). The water sorption behaviour and isotherms of the film were investigated by fitting water sorption data to the Peleg model and the Guggenheim, Anderson de Boer model (GAB model). The amount of moisture content, time required for the moisture content of the film to reach equilibrium, water sorption rate, and water sorption capacity increased when the relative humidity increased. The effect of temperature on moisture content, water sorption rate, water sorption capacity, and monolayer moisture content is complex and related to the water... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Edible film; Food packaging; Water permeability; Water sorption. |
Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500063 |
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Registros recuperados: 18 | |
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