| |
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Clima Temperado. Para informações adicionais entre em contato com cpact.biblioteca@embrapa.br. |
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Clima Temperado. |
|
Data corrente: |
03/12/2018 |
|
Data da última atualização: |
03/12/2018 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Autoria: |
KIRINUS, M. B. M.; BARRETO, C. F.; SILVA, P. S.; KROLOW, A. C. R.; GOMES, C. B.; MALGARIM, M. B. |
|
Afiliação: |
Marines Batalha Moreno Kirinus; Caroline Farias Barreto; Pricila Santos Silva; ANA CRISTINA RICHTER KROLOW, CPACT; CESAR BAUER GOMES, CPACT; Marcelo Barbosa Malgarim. |
|
Título: |
Uso da torta de mamona na produção orgânica de morangos cv. Camarosa. |
|
Ano de publicação: |
2018 |
|
Fonte/Imprenta: |
Revista Agrarian, v. 11, n. 39, p. 1-5, 2018. |
|
DOI: |
https://doi.org/10.30612/agrarian.v11i39.5263 |
|
Idioma: |
Português |
|
Palavras-Chave: |
Biofumigação; Fitopatógenos; Fragaria x ananassa; Solarização. |
|
Thesagro: |
Pós-Colheita. |
|
Categoria do assunto: |
-- |
|
Marc: |
LEADER 00730naa a2200241 a 4500
001 2100579
005 2018-12-03
008 2018 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.30612/agrarian.v11i39.5263$2DOI
100 1 $aKIRINUS, M. B. M.
245 $aUso da torta de mamona na produção orgânica de morangos cv. Camarosa.$h[electronic resource]
260 $c2018
650 $aPós-Colheita
653 $aBiofumigação
653 $aFitopatógenos
653 $aFragaria x ananassa
653 $aSolarização
700 1 $aBARRETO, C. F.
700 1 $aSILVA, P. S.
700 1 $aKROLOW, A. C. R.
700 1 $aGOMES, C. B.
700 1 $aMALGARIM, M. B.
773 $tRevista Agrarian$gv. 11, n. 39, p. 1-5, 2018.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Clima Temperado (CPACT) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
Registro Completo
|
Biblioteca(s): |
Embrapa Agroindústria Tropical; Embrapa Instrumentação. |
|
Data corrente: |
24/01/2023 |
|
Data da última atualização: |
31/01/2024 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Autoria: |
OLIVEIRA, E. F. R. de; BONFIM, K. S.; AOUADA, F. A.; AZEREDO, H. M. C. de; MOURA, M. R. de. |
|
Afiliação: |
HENRIETTE MONTEIRO C DE AZEREDO, CNPDIA. |
|
Título: |
A sustainable approach on the potential use of kale puree in edible wraps. |
|
Ano de publicação: |
2023 |
|
Fonte/Imprenta: |
Applied Food Research, v. 3, 10026, 2023. |
|
Páginas: |
9 p. |
|
ISSN: |
2772-5022 |
|
DOI: |
https://doi.org/10.1016/j.afres.2022.100261 |
|
Idioma: |
Inglês |
|
Conteúdo: |
Edible films can be used to prevent food spoilage, and investigations in this regard are paramount. When prepared alongside biopolymers, these materials become totally biodegradable in a short period of time, decreasing the amount of solid residues discarded into the environment. The ingestion of fruits and vegetables has increased in the last decades due to significant health benefits, and their durability comprises an important parameter for their marketing and use. Vegetables come in a variety of colors, sizes and shapes, comprising relevant features for their commercialization and packaging and for final consumers. In this regard, kale leaves are highly consumed in Brazil and new alternatives to improve their physical and organoleptic characteristics for novel applications, such as food wraps and in the replacement of high perishability leaves, are of interest in this scenario. Thus, the aim of the present study was to develop kale puree and sodium alginate films and evaluate their solubility, mechanical and thermal properties and water vapor permeability, focusing on improving their physical and organoleptic properties. The films were prepared by casting sodium alginate solutions with the addition of kale puree employing a film generator. Puree incorporation reduced film water vapor permeability and solubility. Pure alginate films presented a contact angle of 50 ± 1°, increasing to 62 ± 2° with the addition of kale puree. The same was noted for the alginate film that, when cross-linked with kale puree displayed an angle increase of 72 ± 5° This behavior may be due to interactions between these components and the hydrophobic phases. Calcium chloride was added for film crosslinking, contributing to biopolymer chain separation and mobility. This study highlights important issues concerning the use of vegetables in the production of edible films, especially biodegradable films, and emphasizes the importance of their development, due to reduced environmental impacts, low costs and the fact that they comprise a renewable resource. MenosEdible films can be used to prevent food spoilage, and investigations in this regard are paramount. When prepared alongside biopolymers, these materials become totally biodegradable in a short period of time, decreasing the amount of solid residues discarded into the environment. The ingestion of fruits and vegetables has increased in the last decades due to significant health benefits, and their durability comprises an important parameter for their marketing and use. Vegetables come in a variety of colors, sizes and shapes, comprising relevant features for their commercialization and packaging and for final consumers. In this regard, kale leaves are highly consumed in Brazil and new alternatives to improve their physical and organoleptic characteristics for novel applications, such as food wraps and in the replacement of high perishability leaves, are of interest in this scenario. Thus, the aim of the present study was to develop kale puree and sodium alginate films and evaluate their solubility, mechanical and thermal properties and water vapor permeability, focusing on improving their physical and organoleptic properties. The films were prepared by casting sodium alginate solutions with the addition of kale puree employing a film generator. Puree incorporation reduced film water vapor permeability and solubility. Pure alginate films presented a contact angle of 50 ± 1°, increasing to 62 ± 2° with the addition of kale puree. The same was noted for the alginate film that, w... Mostrar Tudo |
|
Palavras-Chave: |
Alginate; Biopolymer; Brassica oleracea var acephala; Edible wraps; Embalagem comestível; Kale films. |
|
Thesagro: |
Brassica Oleracea Acephala; Couve; Embalagem. |
|
Thesaurus NAL: |
Biopolymers; Edible films; Kale. |
|
Categoria do assunto: |
--
Q Alimentos e Nutrição Humana |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1151198/1/P-A-sustainable-approach-on-the-potential-use-of-kale-puree-in-edible-wraps.pdf
|
|
Marc: |
LEADER 03044naa a2200349 a 4500
001 2151198
005 2024-01-31
008 2023 bl uuuu u00u1 u #d
022 $a2772-5022
024 7 $ahttps://doi.org/10.1016/j.afres.2022.100261$2DOI
100 1 $aOLIVEIRA, E. F. R. de
245 $aA sustainable approach on the potential use of kale puree in edible wraps.$h[electronic resource]
260 $c2023
300 $a9 p.
520 $aEdible films can be used to prevent food spoilage, and investigations in this regard are paramount. When prepared alongside biopolymers, these materials become totally biodegradable in a short period of time, decreasing the amount of solid residues discarded into the environment. The ingestion of fruits and vegetables has increased in the last decades due to significant health benefits, and their durability comprises an important parameter for their marketing and use. Vegetables come in a variety of colors, sizes and shapes, comprising relevant features for their commercialization and packaging and for final consumers. In this regard, kale leaves are highly consumed in Brazil and new alternatives to improve their physical and organoleptic characteristics for novel applications, such as food wraps and in the replacement of high perishability leaves, are of interest in this scenario. Thus, the aim of the present study was to develop kale puree and sodium alginate films and evaluate their solubility, mechanical and thermal properties and water vapor permeability, focusing on improving their physical and organoleptic properties. The films were prepared by casting sodium alginate solutions with the addition of kale puree employing a film generator. Puree incorporation reduced film water vapor permeability and solubility. Pure alginate films presented a contact angle of 50 ± 1°, increasing to 62 ± 2° with the addition of kale puree. The same was noted for the alginate film that, when cross-linked with kale puree displayed an angle increase of 72 ± 5° This behavior may be due to interactions between these components and the hydrophobic phases. Calcium chloride was added for film crosslinking, contributing to biopolymer chain separation and mobility. This study highlights important issues concerning the use of vegetables in the production of edible films, especially biodegradable films, and emphasizes the importance of their development, due to reduced environmental impacts, low costs and the fact that they comprise a renewable resource.
650 $aBiopolymers
650 $aEdible films
650 $aKale
650 $aBrassica Oleracea Acephala
650 $aCouve
650 $aEmbalagem
653 $aAlginate
653 $aBiopolymer
653 $aBrassica oleracea var acephala
653 $aEdible wraps
653 $aEmbalagem comestível
653 $aKale films
700 1 $aBONFIM, K. S.
700 1 $aAOUADA, F. A.
700 1 $aAZEREDO, H. M. C. de
700 1 $aMOURA, M. R. de
773 $tApplied Food Research$gv. 3, 10026, 2023.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Instrumentação (CNPDIA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Expressão de busca inválida. Verifique!!! |
|
|
