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Registro Completo |
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
02/07/2025 |
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Data da última atualização: |
07/07/2025 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
CARVALHO, A. C. F.; HOFFMANN, T. G.; HELM, C. V.; PRUDÊNCIO, E. S.; ROY, S.; SOUZA, C. K. de. |
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Afiliação: |
ANA CAROLINE FERREIRA CARVALHO, UNIVERSIDADE REGIONAL DE BLUMENAU; TUANY GABRIELA HOFFMANN, LEIBNIZ INSTITUTE FOR AGRICULTURAL ENGINEERING AND BIOECONOMY; CRISTIANE VIEIRA HELM, CNPF; ELANE SCHWINDEN PRUDÊNCIO, UNIVERSIDADE DE SANTA CATARINA; SWARUP ROY, UNIVERSITY PHAGWARA; CAROLINA KREBS DE SOUZA, UNIVERSIDADE REGIONAL DE BLUMENAU. |
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Título: |
Smart biopolymer based on rice husk extracts and Pinhão failure applied as an interlayer for sliced mozzarella cheese. |
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Ano de publicação: |
2025 |
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Fonte/Imprenta: |
Journal of Vinyl and Additive Technology, v. 14, n. 1, 2025. |
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ISSN: |
1548-0585 |
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DOI: |
https://doi.org/10.1002/vnl.22222 |
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Idioma: |
Inglês |
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Conteúdo: |
Food packaging plays a crucial role in preserving food and beverage quality. Biodegradable polymers from renewable materials offer an effective alternative to reduce the environmental impact of non-biodegradable plastics. This study aimed to develop a smart biopolymer (active and intelligent) using agribusiness by-products like rice husk and Pinhão failure (Araucaria angustifolia). The film was created using the casting method and analyzed for its physical, mechanical, antioxidant, and intelligent properties, including color changes at different pH levels, thickness, transparency, and biodegradability. The film, 0.23 ± 0.01 mm thick, had a tensile strength of 0.69 ± 0.09 MPa, maximum force 7.60 ± 0.09 N, 86.06 ± 0.15% transparency, and 17.76 ± 0.05% moisture, enabling biodegradation within 10 days. The water vapor permeability (WVP) of the film was (1.08 ± 0.01) × 10−8 gH₂O (Pa·s·m) −1. The coloration of the film obtained values of L* 71.23 ± 0.50, a* 12.11 ± 0.13, b* 41.14 ± 0.17, and color changes at various pH levels demonstrated potential for smart packaging as a freshness indicator, particularly for foods prone to spoilage at alkaline pH. The Pinhão extract contributed phenolic compounds (57.47 ± 2.5 mg GAE.g−1), providing antioxidant properties and thermal resistance up to 200°C. When applied to mozzarella cheese as an interlayer, the film performed comparably to synthetic plastic Low-Density Polyethylene (LDPE), proving its suitability as a sustainable replacement. This study highlights the potential of Pinhão failure extract in developing biodegradable and smart packaging for food preservation. MenosFood packaging plays a crucial role in preserving food and beverage quality. Biodegradable polymers from renewable materials offer an effective alternative to reduce the environmental impact of non-biodegradable plastics. This study aimed to develop a smart biopolymer (active and intelligent) using agribusiness by-products like rice husk and Pinhão failure (Araucaria angustifolia). The film was created using the casting method and analyzed for its physical, mechanical, antioxidant, and intelligent properties, including color changes at different pH levels, thickness, transparency, and biodegradability. The film, 0.23 ± 0.01 mm thick, had a tensile strength of 0.69 ± 0.09 MPa, maximum force 7.60 ± 0.09 N, 86.06 ± 0.15% transparency, and 17.76 ± 0.05% moisture, enabling biodegradation within 10 days. The water vapor permeability (WVP) of the film was (1.08 ± 0.01) × 10−8 gH₂O (Pa·s·m) −1. The coloration of the film obtained values of L* 71.23 ± 0.50, a* 12.11 ± 0.13, b* 41.14 ± 0.17, and color changes at various pH levels demonstrated potential for smart packaging as a freshness indicator, particularly for foods prone to spoilage at alkaline pH. The Pinhão extract contributed phenolic compounds (57.47 ± 2.5 mg GAE.g−1), providing antioxidant properties and thermal resistance up to 200°C. When applied to mozzarella cheese as an interlayer, the film performed comparably to synthetic plastic Low-Density Polyethylene (LDPE), proving its suitability as a sustainable replacement. Th... Mostrar Tudo |
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Palavras-Chave: |
Biodegradable; Falha de Pinhão; Film; Rice husk. |
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Thesagro: |
Araucária Angustifólia; Casca de Arroz; Embalagem; Material Biodegradável; Preservação de Alimento. |
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Thesaurus Nal: |
Food packaging; Food preservation. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02725naa a2200337 a 4500
001 2176959
005 2025-07-07
008 2025 bl uuuu u00u1 u #d
022 $a1548-0585
024 7 $ahttps://doi.org/10.1002/vnl.22222$2DOI
100 1 $aCARVALHO, A. C. F.
245 $aSmart biopolymer based on rice husk extracts and Pinhão failure applied as an interlayer for sliced mozzarella cheese.$h[electronic resource]
260 $c2025
520 $aFood packaging plays a crucial role in preserving food and beverage quality. Biodegradable polymers from renewable materials offer an effective alternative to reduce the environmental impact of non-biodegradable plastics. This study aimed to develop a smart biopolymer (active and intelligent) using agribusiness by-products like rice husk and Pinhão failure (Araucaria angustifolia). The film was created using the casting method and analyzed for its physical, mechanical, antioxidant, and intelligent properties, including color changes at different pH levels, thickness, transparency, and biodegradability. The film, 0.23 ± 0.01 mm thick, had a tensile strength of 0.69 ± 0.09 MPa, maximum force 7.60 ± 0.09 N, 86.06 ± 0.15% transparency, and 17.76 ± 0.05% moisture, enabling biodegradation within 10 days. The water vapor permeability (WVP) of the film was (1.08 ± 0.01) × 10−8 gH₂O (Pa·s·m) −1. The coloration of the film obtained values of L* 71.23 ± 0.50, a* 12.11 ± 0.13, b* 41.14 ± 0.17, and color changes at various pH levels demonstrated potential for smart packaging as a freshness indicator, particularly for foods prone to spoilage at alkaline pH. The Pinhão extract contributed phenolic compounds (57.47 ± 2.5 mg GAE.g−1), providing antioxidant properties and thermal resistance up to 200°C. When applied to mozzarella cheese as an interlayer, the film performed comparably to synthetic plastic Low-Density Polyethylene (LDPE), proving its suitability as a sustainable replacement. This study highlights the potential of Pinhão failure extract in developing biodegradable and smart packaging for food preservation.
650 $aFood packaging
650 $aFood preservation
650 $aAraucária Angustifólia
650 $aCasca de Arroz
650 $aEmbalagem
650 $aMaterial Biodegradável
650 $aPreservação de Alimento
653 $aBiodegradable
653 $aFalha de Pinhão
653 $aFilm
653 $aRice husk
700 1 $aHOFFMANN, T. G.
700 1 $aHELM, C. V.
700 1 $aPRUDÊNCIO, E. S.
700 1 $aROY, S.
700 1 $aSOUZA, C. K. de
773 $tJournal of Vinyl and Additive Technology$gv. 14, n. 1, 2025.
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