Data/hora: 07/06/2024 00:59:54

Biblioteca(s): | Embrapa Florestas.
Data corrente: | 16/05/2024
Data da última atualização: | 16/05/2024
Autoria: | SANTANA NETO, D. C. de; PAIVA, T. S.; SANTOS, R. W. S. dos; HELM, C. V.; SILVA, F. A. P. da; JORGE, L. M. de M.; JORGE, R. M. M.
Afiliação: | DEOCLECIANO CASSIANO DE SANTANA NETO, UNIVERSIDADE FEDERAL DO PARANÁ; THAINNANE SILVA PAIVA, UNIVERSIDADE FEDERAL DO PARANÁ; ROGÉRIO WILLIAN SILVA DOS SANTOS, UNIVERSIDADE FEDERAL DO PARANÁ; CRISTIANE VIEIRA HELM, CNPF; FÁBIO ANDERSON PEREIRA DA SILVA, UNIVERSIDADE FEDERAL DA PARAÍBA; LUIZ MÁRIO DE MATOS JORGE, UNIVERSIDADE DE MARINGÁ; REGINA MARIA MATOS JORGE, UNIVERSIDADE FEDERAL DO PARANÁ.
Título: | Potential of Pinhão husk (Araucaria angustifolia) as a structural reinforcement agent in the properties of edible films of Pinhão flour and gelatin.
Ano de publicação: | 2024
Fonte/Imprenta: | Journal of Applied Polymer Science, v. 141, n. 15, 2024.
DOI: | https://doi.org/10.1002/app.55233
Idioma: | Português
Conteúdo: | In this study, the use of Pinh˜ao husk as a source of reinforcement material for development of edible films, where the Pinh˜ao seed flour and bovine gelatin were used as matrices for the films. Mechanical properties, water vapor perme- ability, solubility and opacity, microstructure, and thermal degradation charac- terized the films produced. The films presented homogeneous and cohesive structures. Pinh˜ao husk content positively affected film properties by increas- ing tensile strength (TS) and decreasing water vapor permeability (WVP), with Pinh˜ao flour film formulations (5.0% Pinh˜ao flour, 1.2% glycerol, and 0.4% Pinh˜ao husk) and gelatin (5.0% gelatin, 2.0% glycerol, and 0.4% Pinh˜ao husk) those that presented the best results (5.06 MPa for TS and 0.14 g.mm/kPa.h.m2 for WVP) and (3.88 MPa for TS and 0.28 g.mm/kPa.h.m2 for WVP), respec- tively The thermal degradation study revealed that the films are stable at tem- peratures below 150!C, losing only free water and volatile compounds of low molecular weight. Pinh˜ao husk can reinforce films, making them suitable as biodegradable and edible packaging materials for eco-friendly food products. This contributes to the circular economy, preserves biodiversity, and reduces plastic waste, offering promising sustainable packaging solutions.
Palavras-Chave: | Biomaterials; Edible film; Reinforcement material.
Thesagro: | Araucária Angustifólia; Farinha; Gelatina; Pinhão.
Thesaurus Nal: | Packaging.
Categoria do assunto: | K Ciência Florestal e Produtos de Origem Vegetal
URL: | http://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1164296/1/JApplPolymSci-2024-Helm-et-al.pdf
Registro original: | Embrapa Florestas (CNPF)
Exemplares: | CNPF - (58932-1) - UPC - AP - DD -  -  -  - DIS