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Registros recuperados : 108 | |
61. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | OTONI, C. G.; LOREVICE, M. V.; MOURA, M. R. de; CORRÊA, D. S.; MATTOSO, L. H. C. Physical-mechanical properties of hydroxypropyl mehtylcellulose films as affected by molecular weight and methoxyl content. Journal of Material Sciences and Engineering, Henderson, v. 4, n. 4, p. 100, 2015. Proccedings of International conference and exhibition on biopolymers and bioplastics, San Francisco, 2015. Biblioteca(s): Embrapa Instrumentação. |
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63. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | LIMA, R.; FEITOSA, L.; PEREIRA, A. E. S.; MOURA, M. R. de; MATTOSO, L. H. C.; FRACETO, L. F. Genotoxicity of chitosan nanoparticles with different compositions for use in food packaging In: INTERNATIONAL CONFERENCE ON FOOD AND AGRICULTURE APPLICATIONS OF NANOTECHNOLOGIES - NanoAgri, 2010, São Pedro, SP. [Anais…] São Pedro: Aptor Software, 2010. Editors: Caue Ribeiro, Odílio Benedito Garrido de Assis, Luiz Henrique Capparelli Mattoso, Sérgio Mascarenhas. Biblioteca(s): Embrapa Instrumentação. |
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65. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | BRITTO, D. de; MOURA, M. R. de; AOUADA, F. A.; MATTOSO, L. H. C.; ASSIS, O. B. G. Nanopartículas de N,N,N-trimetil quitosana como suporte para liberação controlada de vitaminas. II. Análise espectroscópica In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 6., 2012, Fortaleza. Anais... São Carlos: Embrapa Instrumentação; Fortaleza: Embrapa Agroindústria Tropical, 2012. p. 159-161. Editores: Maria Alice Martins, MOrsyleide de Freitas Rosa, Men de Sá Moreira de Souza Filho, Nicodemos Moreira dos Santos Junior, Odílio Benedito Garrido de Assis, Caue Ribeiro, Luiz Henrique Capparelli Mattoso. Biblioteca(s): Embrapa Instrumentação. |
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66. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | BRITTO, D. de; MOURA, M. R. de; AOUADA, F. A.; MATTOSO, L. H. C.; ASSIS, O. B. G. Nanopartículas de N,N,N-trimetil quitosana como suporte para liberação controlada de vitaminas. I. Propriedades morfológicas. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 6., 2012, Fortaleza. Anais... São Carlos: Embrapa Instrumentação; Fortaleza: Embrapa Agroindústria Tropical, 2012. p. 156-158. Editores: Maria Alice Martins, MOrsyleide de Freitas Rosa, Men de Sá Moreira de Souza Filho, Nicodemos Moreira dos Santos Junior, Odílio Benedito Garrido de Assis, Caue Ribeiro, Luiz Henrique Capparelli Mattoso. Biblioteca(s): Embrapa Instrumentação. |
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68. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | BORTOLIN, A.; AOUADA, F. A.; MOURA, M. R. de; RIBEIRO, C.; LONGO, E.; MATTOSO, L. H. C. Processos de adsorção e liberação controlada e sustentada de fertilizantes a partir de hidrogéis. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 6., 2012, Fortaleza. Anais... São Carlos: Embrapa Instrumentação; Fortaleza: Embrapa Agroindústria Tropical, 2012. p. 318-320. Editores: Maria Alice Martins, MOrsyleide de Freitas Rosa, Men de Sá Moreira de Souza Filho, Nicodemos Moreira dos Santos Junior, Odílio Benedito Garrido de Assis, Caue Ribeiro, Luiz Henrique Capparelli Mattoso. Biblioteca(s): Embrapa Instrumentação. |
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69. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | BRITTO, D. de; AOUADA, F. A.; MOURA, M. R. de; ASSIS, O. B. G. de; MATTOSO, L. H. C. Preparation and Modification of N, N, N-Trimethyl Chitosan Nanoparticles for Food Application In: INTERNATIONAL CONFERENCE ON FOOD AND AGRICULTURE APPLICATIONS OF NANOTECHNOLOGIES - NanoAgri, 2010, São Pedro, SP. [Anais…] São Pedro: Aptor Software, 2010. Editors: Caue Ribeiro, Odílio Benedito Garrido de Assis, Luiz Henrique Capparelli Mattoso, Sérgio Mascarenhas. Biblioteca(s): Embrapa Instrumentação. |
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70. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | MOURA, M. R. de; AOUADA, F. A.; AVENA-BUSTILLOS, R. J.; MCHUGH, T. H.; MATTOSO, L. H. C. Preparação e caracterização mecânica de filmes comestíveis sintetizados a partir de hidroxipropil metilcelulose e nanopartículas. In: CONGRESSO BRASILEIRO DE ENGENHARIA E CIÊNCIA DOS MATERIAIS - CBECiMat, 18., 2008, Porto de Galinhas, BA. Anais... [S. l.: s. n.], 2008. 1 CD-ROM. Biblioteca(s): Embrapa Instrumentação. |
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71. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | AOUADA, F. A.; MOURA, M. R. de; SILVA, W. T. L. da; MUNIZ, E. C.; MATTOSO, L. H. C. Preparation and Characterization of Hydrophilic, Spectroscopic, and Kinetic Properties of Hydrogels Based on Polyacrylamide and Methylcellulose Polysaccharide. Journal of Applied Polymer Science, New York, v. 120, p. 3004-3013, 2011. Biblioteca(s): Embrapa Instrumentação. |
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72. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | MOURA, M. R. de; AVENA-BUSTILLOS, R. J.; MCHUGH, T. H.; KROCHTA, J. M.; MATTOSO, L. H. C. Properties of Novel Hydroxypropyl Methylcellulose Films Containing Chitosan Nanoparticles. Journal of Food Science, Chicago, v. 73, n. 7, p. N31-N37, 2008. DOI: 10.1111/j1750-3841.2008.00872.x. Biblioteca(s): Embrapa Instrumentação. |
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74. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | AZEREDO, H. M. C.; MOURA, M. R. de; MATTOSO, L. H. C.; AVENA-BUSTILLOS, R. J.; MCHUGH, T. H. Propriedades mecânicas e de barreira de filmes nanocompósitos de quitosana e celulose microcristalina. In: CONGRESSO BRASILEIRO DE ENGENHARIA E CIÊNCIA DOS MATERIAIS - CBECiMat, 18., 2008, Porto de Galinhas, BA. Anais... [S. l.: s. n.], 2008. 1 CD-ROM. Biblioteca(s): Embrapa Instrumentação. |
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75. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | MARTELLI, M.; BARROS, T. T.; MOURA, M. R. de; MATTOSO, L. H. C.; ASSIS, O. B. G. Síntese e caracterização mecânica e da permeação de filmes comestíveis de purê de banana madura e pectina. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 6., 2012, Fortaleza. Anais... São Carlos: Embrapa Instrumentação; Fortaleza: Embrapa Agroindústria Tropical, 2012. p. 171-173. Editores: Maria Alice Martins, MOrsyleide de Freitas Rosa, Men de Sá Moreira de Souza Filho, Nicodemos Moreira dos Santos Junior, Odílio Benedito Garrido de Assis, Caue Ribeiro, Luiz Henrique Capparelli Mattoso. Biblioteca(s): Embrapa Instrumentação. |
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78. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | BRITO, D. de; MOURA, M. R de; AOUADA, F. A.; PINOLA, F. G.; LUNDSTEDT, L. M.; ASSIS, O. B. G. de; MATTOSO, L. H. C. Entrapment characteristics of hydrosoluble vitamins loaded into chitosan and N,N,N-Trimethyl chitosan nanoparticles. Macromolecular Research, v. 22, n. 12, p. 1261-1267, 2014. Biblioteca(s): Embrapa Pesca e Aquicultura. |
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79. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | BRITTO, D. de; MOURA, M. R de; AOUADA, F. A.; PINOLA, F. G.; LUNDSTEDT, L. M.; ASSIS, O. B. G. de; MATTOSO, L. H. C. Entrapment characteristics of hydrosoluble vitamins loaded into chitosan and N,N,N-Trimethyl chitosan nanoparticles. Macromolecular Research, v. 22, n. 12, p. 1261-1267, 2014. Biblioteca(s): Embrapa Semiárido. |
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80. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | MOURA, M. R. de; AOUADA, F. A.; CATTELAN, A. J.; MOSCARDI, F.; MUNIZ, E. C.; VAZ, C. M. P.; MATTOSO1, L. H. C. Desenvolvimento de nanopartículas e hidrogéis para sistemas de liberação controlada de insumos agrícolas para a cultura de soja. In: CONGRESSO BRASILEIRO DE SOJA, 4., 2006, Londrina. Resumos... Londrina: Embrapa Soja, 2006. p. 182-183. Organizado por Odilon Ferreira Saraiva, Simone Ery Grosskopf. Biblioteca(s): Embrapa Soja. |
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Registros recuperados : 108 | |
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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
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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.
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