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Registro Completo |
Biblioteca(s): |
Embrapa Instrumentação. |
Data corrente: |
14/05/2024 |
Data da última atualização: |
14/05/2024 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
SILVA, R. D.; PACHECO, T. F.; SANTI, A. D. de; MANARELLI, F.; BOZZO, B. R.; BRIENZO, M.; OTONI, C. G.; AZEREDO, H. M. C. de. |
Afiliação: |
THALYTA FRAGA PACHECO, CNPAE; UNIVERSITY OF SAO PAULO (USP); FEDERAL UNIVERSITY OF SAO CARLOS (UFSCAR); FEDERAL UNIVERSITY OF SAO CARLOS (UFSCAR); SAO PAULO STATE UNIVERSITY (UNESP); FEDERAL UNIVERSITY OF SAO CARLOS (UFSCAR); HENRIETTE MONTEIRO C DE AZEREDO, CNPDIA. |
Título: |
From bulk banana peels to active materials: Slipping into bioplastic films with high UV-blocking and antioxidant properties. |
Ano de publicação: |
2024 |
Fonte/Imprenta: |
Journal of Cleaner Production, v. 438, 140709, 2024. |
ISSN: |
0959-6526 |
DOI: |
https://doi.org/10.1016/j.jclepro.2024.140709 |
Idioma: |
Inglês |
Conteúdo: |
ABSTRACT Bananas are among the most produced fruits globally, and their industry generates substantial amounts of peels, which are currently underutilized. Therefore, a simple process was proposed to fully convert banana peel powder (BPP) into bioplastic films using mild pretreatments. The influence of the following variables on film performance was investigated: the type of BPP (unblanched versus blanched), the pretreatment solvent (water – i.e., hydrothermal pretreatment, HTP – or sulfuric acid solution – i.e., dilute acid pretreatment, DAP), and the addition or not of carboxymethyl cellulose (CMC) in the films. The tensile properties of the bioplastics were primarily affected by the presence of CMC, with the films containing 20 wt% of this biopolymer achieving a tensile strength up to 16 MPa. The water vapor permeability was not influenced by any of the studied variables. In contrast, the water contact angle was primarily affected by the pretreatment employed, with all films prepared by HTP displaying a hydrophobic surface. The UV-shielding properties of the materials were mainly influenced by the type of BPP, and all films blocked at least 98% of UV radiation. The antioxidant activity was influenced primarily by the type of BPP, as blanching banana peels helped preserve it. These films are, therefore, promising materials for active food packaging applications, which could contribute to a transition toward a circular bioeconomy. |
Palavras-Chave: |
Banana peel; Bioplastic film; Hydrothermal pretreatment; UV-Blocking. |
Categoria do assunto: |
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Marc: |
LEADER 02322naa a2200277 a 4500 001 2164253 005 2024-05-14 008 2024 bl uuuu u00u1 u #d 022 $a0959-6526 024 7 $ahttps://doi.org/10.1016/j.jclepro.2024.140709$2DOI 100 1 $aSILVA, R. D. 245 $aFrom bulk banana peels to active materials$bSlipping into bioplastic films with high UV-blocking and antioxidant properties.$h[electronic resource] 260 $c2024 520 $aABSTRACT Bananas are among the most produced fruits globally, and their industry generates substantial amounts of peels, which are currently underutilized. Therefore, a simple process was proposed to fully convert banana peel powder (BPP) into bioplastic films using mild pretreatments. The influence of the following variables on film performance was investigated: the type of BPP (unblanched versus blanched), the pretreatment solvent (water – i.e., hydrothermal pretreatment, HTP – or sulfuric acid solution – i.e., dilute acid pretreatment, DAP), and the addition or not of carboxymethyl cellulose (CMC) in the films. The tensile properties of the bioplastics were primarily affected by the presence of CMC, with the films containing 20 wt% of this biopolymer achieving a tensile strength up to 16 MPa. The water vapor permeability was not influenced by any of the studied variables. In contrast, the water contact angle was primarily affected by the pretreatment employed, with all films prepared by HTP displaying a hydrophobic surface. The UV-shielding properties of the materials were mainly influenced by the type of BPP, and all films blocked at least 98% of UV radiation. The antioxidant activity was influenced primarily by the type of BPP, as blanching banana peels helped preserve it. These films are, therefore, promising materials for active food packaging applications, which could contribute to a transition toward a circular bioeconomy. 653 $aBanana peel 653 $aBioplastic film 653 $aHydrothermal pretreatment 653 $aUV-Blocking 700 1 $aPACHECO, T. F. 700 1 $aSANTI, A. D. de 700 1 $aMANARELLI, F. 700 1 $aBOZZO, B. R. 700 1 $aBRIENZO, M. 700 1 $aOTONI, C. G. 700 1 $aAZEREDO, H. M. C. de 773 $tJournal of Cleaner Production$gv. 438, 140709, 2024.
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Embrapa Instrumentação (CNPDIA) |
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| 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: |
30/11/2021 |
Data da última atualização: |
30/11/2021 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
KRINGEL, D. H.; LANG, G. H.; DIAS, A. R. G.; GANDRA, E. A.; GANDRA, T. K. V.; ZAVAREZE, E. da R. |
Afiliação: |
DIANINI HÜTTNER KRINGEL; GUSTAVO HEINRICH LANG; ÁLVARO RENATO GUERRA DIAS; ELIEZER AVILA GANDRA; TATIANA KUKA VALENTE GANDRA; ELESSANDRA DA ROSA ZAVAREZE. |
Título: |
Impact of encapsulated orange essential oil with -cyclodextrin on technological, digestibility, sensory properties of wheat cakes as well as Aspergillus flavus spoilage. |
Ano de publicação: |
2021 |
Fonte/Imprenta: |
Journal of the Science of Food and Agriculture, v.13, p. 5599-5607, 2021. |
Idioma: |
Inglês |
Palavras-Chave: |
Cyclodextrin; Fungal spoilage; Orange essential oil. |
Thesaurus NAL: |
Baked goods; Bioencapsulation. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00789naa a2200229 a 4500 001 2136843 005 2021-11-30 008 2021 bl uuuu u00u1 u #d 100 1 $aKRINGEL, D. H. 245 $aImpact of encapsulated orange essential oil with -cyclodextrin on technological, digestibility, sensory properties of wheat cakes as well as Aspergillus flavus spoilage.$h[electronic resource] 260 $c2021 650 $aBaked goods 650 $aBioencapsulation 653 $aCyclodextrin 653 $aFungal spoilage 653 $aOrange essential oil 700 1 $aLANG, G. H. 700 1 $aDIAS, A. R. G. 700 1 $aGANDRA, E. A. 700 1 $aGANDRA, T. K. V. 700 1 $aZAVAREZE, E. da R. 773 $tJournal of the Science of Food and Agriculture$gv.13, p. 5599-5607, 2021.
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