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Registro Completo |
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
20/04/2023 |
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Data da última atualização: |
20/04/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
MENDES, J. F.; NORCINO, L. B.; CORRÊA, T. Q.; BARBOSA, T. V.; PASCHOALIN, R. T.; MATTOSO, L. H. C. |
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Afiliação: |
LUIZ HENRIQUE CAPPARELLI MATTOSO, CNPDIA. |
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Título: |
Obtaining poly (lactic acid) nanofibers encapsulated with peppermint essential oil as potential packaging via solution-blow-spinning. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
International Journal of Biological Macromolecules, v. 230, 123424, 2023. |
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Páginas: |
1 - 13 |
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ISSN: |
0141-8130 |
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DOI: |
https://doi.org/10.1016/j.ijbiomac.2023.123424 |
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Idioma: |
Inglês |
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Conteúdo: |
The development of active packaging based on biodegradable material and incorporating active compounds, such as essential oil, is a new technique to ensure food safety without harming the environment. In this study, nanofiber mats of poly (lactic acid)/ polyethylene glycol (PLA/PEG) blend incorporated with peppermint essential oil (PO) at different ratios (5?20 % v/w) were produced by solution-blow-spinning (SBS) for potential packaging application. Electron microscopy showed a cylindrical and interlaced morphology for PLA/PEG/PO and a significant increase in the diameter (139?192 nm) of the nanofibers by increasing PO content. All nanofibers showed high thermal stability (278?345 ◦C) suitable for use in the food industry. Nuclear magnetic resonance (13C NMR) spectrum confirmed PO in the nanofibers after SBS. ATR-FTIR spectral analysis supported the chemical composition of the nanofiber mats. PO addition led to obtaining hydrophobic nanofibers, enhancing the contact angle to 122◦ and decreasing water vapor permeability (60 % reduction compared to the PLA/PEG (3.0 g.mm.kPa− 1 .h− 1 .m− 2 ). Although the PLA/PEG/20%PO nanofibers did not show halo formation in 24 h, they effectively extended the strawberries' shelf-life at 25 ◦C, evidencing PO release over time. It also reduced weight loss (2.5 % and 0.3 % weight loss after 5 days for PLA/PEG and PLA/PEG/20%PO, respectively) and increased firmness (8?12 N) for strawberries packed with the nanofiber mats. It is suggested that PLA/PEG films incorporating PO may be used as an active, environmentally friendly packaging MenosThe development of active packaging based on biodegradable material and incorporating active compounds, such as essential oil, is a new technique to ensure food safety without harming the environment. In this study, nanofiber mats of poly (lactic acid)/ polyethylene glycol (PLA/PEG) blend incorporated with peppermint essential oil (PO) at different ratios (5?20 % v/w) were produced by solution-blow-spinning (SBS) for potential packaging application. Electron microscopy showed a cylindrical and interlaced morphology for PLA/PEG/PO and a significant increase in the diameter (139?192 nm) of the nanofibers by increasing PO content. All nanofibers showed high thermal stability (278?345 ◦C) suitable for use in the food industry. Nuclear magnetic resonance (13C NMR) spectrum confirmed PO in the nanofibers after SBS. ATR-FTIR spectral analysis supported the chemical composition of the nanofiber mats. PO addition led to obtaining hydrophobic nanofibers, enhancing the contact angle to 122◦ and decreasing water vapor permeability (60 % reduction compared to the PLA/PEG (3.0 g.mm.kPa− 1 .h− 1 .m− 2 ). Although the PLA/PEG/20%PO nanofibers did not show halo formation in 24 h, they effectively extended the strawberries' shelf-life at 25 ◦C, evidencing PO release over time. It also reduced weight loss (2.5 % and 0.3 % weight loss after 5 days for PLA/PEG and PLA/PEG/20%PO, respectively) and increased firmness (8?12 N) for strawberries packed with the nan... Mostrar Tudo |
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Palavras-Chave: |
Fruit preservation. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02390naa a2200229 a 4500
001 2153280
005 2023-04-20
008 2023 bl uuuu u00u1 u #d
022 $a0141-8130
024 7 $ahttps://doi.org/10.1016/j.ijbiomac.2023.123424$2DOI
100 1 $aMENDES, J. F.
245 $aObtaining poly (lactic acid) nanofibers encapsulated with peppermint essential oil as potential packaging via solution-blow-spinning.$h[electronic resource]
260 $c2023
300 $a1 - 13
520 $aThe development of active packaging based on biodegradable material and incorporating active compounds, such as essential oil, is a new technique to ensure food safety without harming the environment. In this study, nanofiber mats of poly (lactic acid)/ polyethylene glycol (PLA/PEG) blend incorporated with peppermint essential oil (PO) at different ratios (5?20 % v/w) were produced by solution-blow-spinning (SBS) for potential packaging application. Electron microscopy showed a cylindrical and interlaced morphology for PLA/PEG/PO and a significant increase in the diameter (139?192 nm) of the nanofibers by increasing PO content. All nanofibers showed high thermal stability (278?345 ◦C) suitable for use in the food industry. Nuclear magnetic resonance (13C NMR) spectrum confirmed PO in the nanofibers after SBS. ATR-FTIR spectral analysis supported the chemical composition of the nanofiber mats. PO addition led to obtaining hydrophobic nanofibers, enhancing the contact angle to 122◦ and decreasing water vapor permeability (60 % reduction compared to the PLA/PEG (3.0 g.mm.kPa− 1 .h− 1 .m− 2 ). Although the PLA/PEG/20%PO nanofibers did not show halo formation in 24 h, they effectively extended the strawberries' shelf-life at 25 ◦C, evidencing PO release over time. It also reduced weight loss (2.5 % and 0.3 % weight loss after 5 days for PLA/PEG and PLA/PEG/20%PO, respectively) and increased firmness (8?12 N) for strawberries packed with the nanofiber mats. It is suggested that PLA/PEG films incorporating PO may be used as an active, environmentally friendly packaging
653 $aFruit preservation
700 1 $aNORCINO, L. B.
700 1 $aCORRÊA, T. Q.
700 1 $aBARBOSA, T. V.
700 1 $aPASCHOALIN, R. T.
700 1 $aMATTOSO, L. H. C.
773 $tInternational Journal of Biological Macromolecules$gv. 230, 123424, 2023.
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Registro original: |
Embrapa Instrumentação (CNPDIA) |
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| Registros recuperados : 25 | |
| 21. |  | FRANCA, G. E. de; VASCONCELLOS, C. A.; BAHIA FILHO, A. F. de C.; PITTA, G. V. E.; MENDES, J. F.; PACHECO, E. B. Efeito da adubação verde sobre o aproveitamento de fosfatos. I. Efeito da acidez do solo na produção de sorgo. In: REUNIÃO BRASILEIRA DE MILHO E SORGO, 12., 1978, Goiânia. Resumos... Goiânia: EMBRAPA-CNPAF, 1978. p. 130.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Milho e Sorgo. |
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| 24. | | MENDES, J. F.; PASCHOALIN, R. T.; CARMONA, V. B.; SENA NETO, A. R.; MARQUES, A. C. P.; MARCONCINI, J. M.; MATTOSO, L. H. C.; MEDEIROS, E. S.; OLIVEIRA, J. E. Biodegradable polymer blends based on corn starch and thermoplastic chitosan processed by extrusion. Carbohydrate polymers, [S. l.], v. 137, p. 452-458, 2016.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Instrumentação. |
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| 25. | | MENDES, J. F.; NORCINO, L. B.; MARTINS, H. H.; MANRICH, A.; OTONI, C. G.; CARVALHO, E. E. N.; PICCOLLI, R. H.; OLIVEIRA, J. E.; PINHEIRO, A. C. M.; MATTOSO, L. H. C. Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, v. 86, n. 5, 2021. 1979?1996| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Instrumentação. |
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| Registros recuperados : 25 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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