SABIIA - Sistema Aberto e Integrado de Informação em Agricultura (Sabiia)

LI,Yana; WANG,Yuwen; LI,Juying.

Abstract Biodegradable and antimicrobial films via combing ε-polylysine (ε-PL) and polyvinyl alcohol (PVA) is a promising material for food packaging. We prepared the ε-PL/ PVA films with the ε-PL content of 0%, 1%, 3%, 5% and 7% (wt., relative to PVA) by casting method and their physical and chemical properties were characterized. SEM indicated the surface of ε-PL/PVA films was smooth with well compatibility between ε-PL and PVA at the ε-PL addition content of 1%. The tensile strength and barrier properties for water vapor and oxygen of the ε-PL/PVA films initially elevated and then decreased when ε-PL content exceeded 1%. The ε-PL doped endows antibacterial activity of PVA and the antibacterial property of ε-PL/PVA films was increasing with increase of...

Antioxidant edible films based on bacterial cellulose and tilapia gelatin skin peptides.

Palavras-chave: Polyvinyl alcohol; Ε-polylysine; Antimicrobial films; Food packaging; Longan.

Ano: 2020

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005005207

Application of silver nanoparticles in food packages: a review

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

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...

Caracterização e avaliação da toxicidade de nanopartículas de prata para incorporação em matriz polimérica para uso em embalagens de alimentos.

Palavras-chave: Silver nanoparticles; Antimicrobial activity; Food packaging; Polymers.

Ano: 2019

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400793

Development of starch-based edible film of jackfruit seeds through the valorization of agroindustry waste.

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

BENEVIDES, S. D.; OLIVEIRA, M. de A.; FURTADO, R. F.; CHAVES, E. I. P. L.; RIBEIRO, S. F..

Tipo: Separatas

Palavras-chave: Embalagem; Inovação; Food packaging.

Ano: 2017

URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1091972

Efeitos do plasma a frio sobre filmes à base de amido, celulose bacteriana e gelatina.

Effect of an edible crosslinked coating and two types of packaging on antioxidant capacity of castilla blackberries

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

Sánchez,Leidy Carolina Ayala; Real,Claudia Patricia Valenzuela; Perez,Yanneth Bohórquez.

In order to increase the shelf life and maintain the quality and stability of the biological compounds with antioxidant activity present in Castilla blackberry fruits, a sodium alginate-based edible crosslinked coating was applied, and the fruits were packed in two different plastic containers and stored under refrigeration (3 ± 1 °C). Total antioxidant capacity and its relationship to physicochemical variables such as pH, Brix, and acidity were evaluated in six treatments: uncoated blackberry stored in a macroperforated container (T1) and thermosealed container (T2), without crosslinked coating in a macroperforated container (T3) and thermosealed container (T4), with crosslinked coating (calcium ions) packed in macroperforated container (T5) and...

Effect of incorporation of nutraceutical capsule waste of safflower oil in the mechanical characteristics of corn starch films

Palavras-chave: Fruit preservation; Food packaging; Functional compounds.

Ano: 2014

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200009

CAMPO,Camila de; COSTA,Tania Maria Haas; RIOS,Alessandro de Oliveira; FLÔRES,Simone Hickmann.

Abstract Biodegradable films blends made of safflower oil nutraceutical capsules waste corn starch (20:4, 30:4, 40:4 and 50:4) were prepared. The objective of this study was to evaluate the influence of addition of different concentrations of safflower oil nutraceutical capsule waste in the mechanical properties (tensile strength, elongation at break, Young’s modulus) and thickness of corn starch films. A decrease in tensile strength and Young’s modulus and an increase in elongation at break were observed with the increase in the content of the nutraceutical capsule waste. The results showed that the blends of safflower oil capsules waste-corn starch films demonstrated promising characteristics to form biodegradable films with different mechanical...

ICP OES Determination of Contaminant Elements Leached from Food Packaging Films

Palavras-chave: Food packaging; Biodegradable films; Gelatin; Blends.

Ano: 2016

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000500033

BABT

Santos,Éder José dos; Oliveira,Fernanda Mara Pimentel; Herrmann,Amanda Beatriz; Sturgeon,Ralph Edward.

ABSTRACT Determination of potential contaminants elements in food packing films arising from contact with acidic aqueous foods was undertaken by inductively coupled plasma optical emission spectrometry (ICP OES) in accordance with DIN EN 1186-1. Test sections from plastic films were totally immersed in 3% w/v CH3COOH used as the food simulant. Testing was conducted under three conditions: (1) 10 days at 40 ºC; (2) 30 min at 70 ºC and 10 days at 40 ºC; and (3) 30 min at 100 ºC and 10 days at 40 ºC. These time and temperature conditions were considered to be the most severe situations likely to be encountered in practice. Several different containers were investigated, including a borosilicate glass beaker, a glass bottle used for food canning, as well as...

Impact of whey protein isolate coatings containing different antimicrobial agents on sliced bologna-type sausage during refrigerated storage

Palavras-chave: Food packaging; ICP OES; Contaminant elements.

Ano: 2017

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132017000100424

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...

Influence of Ionizing Radiation on Biodegradable Foam Trays for Food Packaging Obtained from Irradiated Cassava Starch

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

BABT

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...

Nanocomposite edible films from mango puree reinforced with cellulose nanofibers.

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

Nanofibrillated bacterial cellulose and pectin edible films added with fruit purees.

AZEREDO, H. M. C. de; MATTOSO, L. H. C.; WOOD, D.; WILLIAMS, T. G.; AVENA-BUSTILLOS, R. J.; McHUGH, T. H..

Tipo: Artigo de periódico

Palavras-chave: Edible film.; Food packaging; Nanofibers; Nanotechnology.; Mechanical properties.

Ano: 2009

URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/574551

Postharvest quality of fresh-cut carrots packaged in plastic films containing silver nanoparticles.

VIANA, R. M.; SÁ, N. M. S. M.; BARROS, M. O.; BORGES, M. de F.; AZEREDO, H. M. C. de.

Tipo: Artigo de periódico

Palavras-chave: Tropical fruits; Komagataeibacter xylinus; Polissacarídeos; Embalagem de alimentos; Frutas tropicais; Polysaccharides; Food packaging.

Ano: 2018

URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1091908

Tapioca starch films reinforced with microcrystalline cellulose for potential food packaging application

BECARO, A. A.; PUTI, F. C.; PANOSSO, A. R.; GERN, J. C.; BRANDAO, H. de M.; CORREA, D. S.; FERREIRA, M. D..

Tipo: Separatas

Palavras-chave: Daucus carota L; Postharvest quality.; Food packaging; Permeability..

Ano: 2015

URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1036916

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...

Utilization of zein-based coatings containing vegetable oils on the physicochemical characteristics of vacuum-packaged lamb meat.

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

Water sorption and water permeability properties of edible film made from potato peel waste

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

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...