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Registro Completo |
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
10/03/2022 |
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Data da última atualização: |
14/03/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
RODRIGUES, A. A. M.; COSTA, R. R. da; SANTOS, L. F. dos; SILVA, S. de M.; BRITTO, D. de; LIMA, M. A. C. de. |
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Afiliação: |
ANTONIO AUGUSTO MARQUES RODRIGUES, UFPB; RAYSSA RIBEIRO DA COSTA, UFPB; LUANA FERREIRA DOS SANTOS, UFPB; SILVANDA DE MELO SILVA, UFPB; DOUGLAS DE BRITTO, CPATSA; MARIA AUXILIADORA COELHO DE LIMA, CPATSA. |
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Título: |
Properties and characterization of biodegradable films obtained from different starch sources. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Food Science and Technology, v, 41, p. 476-482, 2021. |
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Idioma: |
Inglês |
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Notas: |
Supplement 2. |
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Conteúdo: |
The increasing use of natural biodegradable polymers to preserve foods is a consequence of the concern of society with sustainability. Starch stands out amongst the natural polymers due to its great availability on a worldwide scale, high extraction yield and nutritional value, low cost, biodegradability and biocompatibility. Apart from the traditional sources, various others exist with extraction potential. The objective of this study was to identify films from different non-traditional starch sources with properties revealing their potential to be applied as coating for fruits and vegetables. The biodegradable films were prepared with three starch concentrations (2, 3 and 3.5%) for each of the following sources: cassava, yam, jackfruit seed and mango kernel. The starches from the sources studied are promising ingredients for the formulation of films, presenting good physical, optical (such as transparency) and mechanical characteristics, principally tensile strength whose maximum value was 36.63 MPa. Increases in starch concentration directly influenced the thickness, water vapor permeability, tensile strength and puncture force. The films with the greatest potentials for use according to their characteristics were 3% cassava, 3% yam, 3.5% jackfruit seed and 2% mango. |
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Palavras-Chave: |
Filmes biodegradáveis; Permeabilidade ao vapor de água; Polímeros naturais biodegradáveis; Propriedades mecânicas; Propriedades ópticas. |
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Thesagro: |
Biofilme; Manga; Pós-Colheita. |
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Thesaurus Nal: |
Biofilm; Films (materials); Mangoes; Postharvest technology. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/232328/1/Properties-and-characterization-of-biodegradable-films-obtained-from-different-starch-2021.pdf
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Marc: |
LEADER 02298naa a2200337 a 4500
001 2140718
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008 2021 bl uuuu u00u1 u #d
100 1 $aRODRIGUES, A. A. M.
245 $aProperties and characterization of biodegradable films obtained from different starch sources.$h[electronic resource]
260 $c2021
500 $aSupplement 2.
520 $aThe increasing use of natural biodegradable polymers to preserve foods is a consequence of the concern of society with sustainability. Starch stands out amongst the natural polymers due to its great availability on a worldwide scale, high extraction yield and nutritional value, low cost, biodegradability and biocompatibility. Apart from the traditional sources, various others exist with extraction potential. The objective of this study was to identify films from different non-traditional starch sources with properties revealing their potential to be applied as coating for fruits and vegetables. The biodegradable films were prepared with three starch concentrations (2, 3 and 3.5%) for each of the following sources: cassava, yam, jackfruit seed and mango kernel. The starches from the sources studied are promising ingredients for the formulation of films, presenting good physical, optical (such as transparency) and mechanical characteristics, principally tensile strength whose maximum value was 36.63 MPa. Increases in starch concentration directly influenced the thickness, water vapor permeability, tensile strength and puncture force. The films with the greatest potentials for use according to their characteristics were 3% cassava, 3% yam, 3.5% jackfruit seed and 2% mango.
650 $aBiofilm
650 $aFilms (materials)
650 $aMangoes
650 $aPostharvest technology
650 $aBiofilme
650 $aManga
650 $aPós-Colheita
653 $aFilmes biodegradáveis
653 $aPermeabilidade ao vapor de água
653 $aPolímeros naturais biodegradáveis
653 $aPropriedades mecânicas
653 $aPropriedades ópticas
700 1 $aCOSTA, R. R. da
700 1 $aSANTOS, L. F. dos
700 1 $aSILVA, S. de M.
700 1 $aBRITTO, D. de
700 1 $aLIMA, M. A. C. de
773 $tFood Science and Technology, v, 41, p. 476-482, 2021.
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Embrapa Semiárido (CPATSA) |
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| 1. |  | RODRIGUES, A. A. M.; COSTA, R. R. da; SANTOS, L. F. dos; SILVA, S. de M.; BRITTO, D. de; LIMA, M. A. C. de. Properties and characterization of biodegradable films obtained from different starch sources. Food Science and Technology, v, 41, p. 476-482, 2021. Supplement 2.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
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