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Registro Completo |
Biblioteca(s): |
Embrapa Algodão. |
Data corrente: |
27/12/2007 |
Data da última atualização: |
28/12/2007 |
Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
Autoria: |
SANTOS, R. F. dos; SANTOS, J. W. dos. |
Afiliação: |
Embrapa Algodão. |
Título: |
Agronegócio do algodão: crise no mercado brasileiro da metéria-prima agrícola. |
Ano de publicação: |
1999 |
Fonte/Imprenta: |
In: BELTRÃO, N. E. de M. O Agronegócio do algodão no Brasil. Campina Grande: Embrapa Algodão; Brasília: Embrapa Comunicação para Transferência de Tecnologia, 1999. |
Volume: |
v. 1 |
Páginas: |
p. 31-54 |
ISBN: |
85-7383-060-3 |
Idioma: |
Português |
Categoria do assunto: |
-- |
Marc: |
LEADER 00579naa a2200157 a 4500 001 1274455 005 2007-12-28 008 1999 bl uuuu u00u1 u #d 020 $a85-7383-060-3 100 1 $aSANTOS, R. F. dos 245 $aAgronegócio do algodão$bcrise no mercado brasileiro da metéria-prima agrícola. 260 $c1999 300 $ap. 31-54 v. 1 490 $vv. 1 700 1 $aSANTOS, J. W. dos 773 $tIn: BELTRÃO, N. E. de M. O Agronegócio do algodão no Brasil. Campina Grande: Embrapa Algodão; Brasília: Embrapa Comunicação para Transferência de Tecnologia, 1999.
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Embrapa Algodão (CNPA) |
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Registro Completo
Biblioteca(s): |
Embrapa Instrumentação. |
Data corrente: |
21/06/2021 |
Data da última atualização: |
10/06/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
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. |
Afiliação: |
LUIZ HENRIQUE CAPPARELLI MATTOSO, CNPDIA. |
Título: |
Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. |
Ano de publicação: |
2021 |
Fonte/Imprenta: |
Journal of Food Science, v. 86, n. 5, 2021. |
Páginas: |
1979?1996 |
DOI: |
10.1111/1750-3841.15689 |
Idioma: |
Inglês |
Conteúdo: |
We report on production of novel quaternary nanocomposite films based on thermoplastic starch (TPS, 8% w/v) derived from cassava, cocoa butter, (CB, 30% wt.%), and lemongrass essential oil (LEO, 1:1) nanoemulsions reinforced with different concentrations of brewery spent grain (BSG, 5 or 10 wt.%) fibers, by continuous casting. The chemical composition, the morphological, thermal, mechanical properties, film barrier, biodegradability in the vegetable compound, in addition to the application in chocolates, have been widely studied. The addition of CB, LEO, and BSG caused relevant changes in the starchbased films, such as increased extensibility (from 2.4-BSG5 to 9.4%-BSG10) and improved barrier to moisture (2.9 and 2.4 g.mm.kPa−1 .h−1 .m−2). Contrastingly, the thermal stability of the starch film was slightly decreased. The biodegradability of the herein developed quaternary nanocomposite films was the same as that of TPS films, eliminating concerns on the supplementation with active ingredients that are expected to have some biocidal effect. Despite checking antimicrobial activity only by contact under the biocomposites, chocolates packed with the films were well accepted by consumers, especially the samples of white chocolate stored in the BSG5 biocomposite. Overall, this new approach towards quaternary active, biodegradable films produced in a pilot-scale lamination unit was successful in either improving or at least maintaining the essential properties of TPS-based films for food packaging applications, while providing them with unique features and functionalities. MenosWe report on production of novel quaternary nanocomposite films based on thermoplastic starch (TPS, 8% w/v) derived from cassava, cocoa butter, (CB, 30% wt.%), and lemongrass essential oil (LEO, 1:1) nanoemulsions reinforced with different concentrations of brewery spent grain (BSG, 5 or 10 wt.%) fibers, by continuous casting. The chemical composition, the morphological, thermal, mechanical properties, film barrier, biodegradability in the vegetable compound, in addition to the application in chocolates, have been widely studied. The addition of CB, LEO, and BSG caused relevant changes in the starchbased films, such as increased extensibility (from 2.4-BSG5 to 9.4%-BSG10) and improved barrier to moisture (2.9 and 2.4 g.mm.kPa−1 .h−1 .m−2). Contrastingly, the thermal stability of the starch film was slightly decreased. The biodegradability of the herein developed quaternary nanocomposite films was the same as that of TPS films, eliminating concerns on the supplementation with active ingredients that are expected to have some biocidal effect. Despite checking antimicrobial activity only by contact under the biocomposites, chocolates packed with the films were well accepted by consumers, especially the samples of white chocolate stored in the BSG5 biocomposite. Overall, this new approach towards quaternary active, biodegradable films produced in a pilot-scale lamination unit was successful in either improving or at least maintaining the essential properties of TPS-based films f... Mostrar Tudo |
Palavras-Chave: |
Active packaging; Biorefinery; Composite films; Lemongrass essential oil. |
Categoria do assunto: |
-- |
Marc: |
LEADER 02533naa a2200301 a 4500 001 2132452 005 2022-06-10 008 2021 bl uuuu u00u1 u #d 024 7 $a10.1111/1750-3841.15689$2DOI 100 1 $aMENDES, J. F. 245 $aDevelopment of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers.$h[electronic resource] 260 $c2021 300 $a1979?1996 520 $aWe report on production of novel quaternary nanocomposite films based on thermoplastic starch (TPS, 8% w/v) derived from cassava, cocoa butter, (CB, 30% wt.%), and lemongrass essential oil (LEO, 1:1) nanoemulsions reinforced with different concentrations of brewery spent grain (BSG, 5 or 10 wt.%) fibers, by continuous casting. The chemical composition, the morphological, thermal, mechanical properties, film barrier, biodegradability in the vegetable compound, in addition to the application in chocolates, have been widely studied. The addition of CB, LEO, and BSG caused relevant changes in the starchbased films, such as increased extensibility (from 2.4-BSG5 to 9.4%-BSG10) and improved barrier to moisture (2.9 and 2.4 g.mm.kPa−1 .h−1 .m−2). Contrastingly, the thermal stability of the starch film was slightly decreased. The biodegradability of the herein developed quaternary nanocomposite films was the same as that of TPS films, eliminating concerns on the supplementation with active ingredients that are expected to have some biocidal effect. Despite checking antimicrobial activity only by contact under the biocomposites, chocolates packed with the films were well accepted by consumers, especially the samples of white chocolate stored in the BSG5 biocomposite. Overall, this new approach towards quaternary active, biodegradable films produced in a pilot-scale lamination unit was successful in either improving or at least maintaining the essential properties of TPS-based films for food packaging applications, while providing them with unique features and functionalities. 653 $aActive packaging 653 $aBiorefinery 653 $aComposite films 653 $aLemongrass essential oil 700 1 $aNORCINO, L. B. 700 1 $aMARTINS, H. H. 700 1 $aMANRICH, A. 700 1 $aOTONI, C. G. 700 1 $aCARVALHO, E. E. N. 700 1 $aPICCOLLI, R. H. 700 1 $aOLIVEIRA, J. E. 700 1 $aPINHEIRO, A. C. M. 700 1 $aMATTOSO, L. H. C. 773 $tJournal of Food Science$gv. 86, n. 5, 2021.
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