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 | Acesso ao texto completo restrito à biblioteca da Embrapa Instrumentação. Para informações adicionais entre em contato com cnpdia.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
23/11/2022 |
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Data da última atualização: |
23/11/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
MEDEIROS, J. A.; OTONI, C. G.; NIRO, C. M.; SIVIERI, K.; BARUD, H. S.; GUIMARÃES, F. E. G.; ALONSO, J. D.; AZEREDO, H. M. C. de. |
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Afiliação: |
HENRIETTE MONTEIRO C DE AZEREDO, CNPDIA. |
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Título: |
Alginate films as carriers of probiotic bacteria and Pickering emulsion. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Food Packaging and Shelf Life, v. 34, a100987, 2022. |
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Páginas: |
1 - 8 |
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ISSN: |
2214-2894 |
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DOI: |
https://doi.org/10.1016/j.fpsl.2022.100987 |
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Idioma: |
Inglês |
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Conteúdo: |
Bioactive edible films have been proposed from a calcium-crosslinked alginate matrix added with probiotic bacteria (Bacillus coagulans, as the bioactive component) and/or bacterial cellulose nanocrystal (BCNC)-stabilized palm olein Pickering emulsion (as a hydrophobizing component). The emulsion, however, instead of increasing the surface hydrophobicity and the barrier to water vapor, decreased both, due to discontinuities on the film structure and possibly the BCNC layer around the droplets minimizing the surface exposure of the hydrophobic phase (and its effects on film hydrophobicity). The probiotic bacteria, on the other hand, besides increasing the elastic modulus (which was ascribed to electrostatic interactions between teichoic acid and calcium), also enhanced both surface hydrophobicity and barrier to water vapor, probably due to the hydrophobicity of Bacillus spores. The probiotics exhibited high viability (> 8 log cfu.g− 1 , on a dry film basis) during film drying, storage, and digestion in a simulated gastrointestinal tract. |
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Palavras-Chave: |
Tensile properties; Water vapor permeabilit. |
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Categoria do assunto: |
-- |
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Marc: |
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022 $a2214-2894
024 7 $ahttps://doi.org/10.1016/j.fpsl.2022.100987$2DOI
100 1 $aMEDEIROS, J. A.
245 $aAlginate films as carriers of probiotic bacteria and Pickering emulsion.$h[electronic resource]
260 $c2022
300 $a1 - 8
520 $aBioactive edible films have been proposed from a calcium-crosslinked alginate matrix added with probiotic bacteria (Bacillus coagulans, as the bioactive component) and/or bacterial cellulose nanocrystal (BCNC)-stabilized palm olein Pickering emulsion (as a hydrophobizing component). The emulsion, however, instead of increasing the surface hydrophobicity and the barrier to water vapor, decreased both, due to discontinuities on the film structure and possibly the BCNC layer around the droplets minimizing the surface exposure of the hydrophobic phase (and its effects on film hydrophobicity). The probiotic bacteria, on the other hand, besides increasing the elastic modulus (which was ascribed to electrostatic interactions between teichoic acid and calcium), also enhanced both surface hydrophobicity and barrier to water vapor, probably due to the hydrophobicity of Bacillus spores. The probiotics exhibited high viability (> 8 log cfu.g− 1 , on a dry film basis) during film drying, storage, and digestion in a simulated gastrointestinal tract.
653 $aTensile properties
653 $aWater vapor permeabilit
700 1 $aOTONI, C. G.
700 1 $aNIRO, C. M.
700 1 $aSIVIERI, K.
700 1 $aBARUD, H. S.
700 1 $aGUIMARÃES, F. E. G.
700 1 $aALONSO, J. D.
700 1 $aAZEREDO, H. M. C. de
773 $tFood Packaging and Shelf Life$gv. 34, a100987, 2022.
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Embrapa Instrumentação (CNPDIA) |
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| Registros recuperados : 168 | |
| 2. |  | AZEREDO, H. M. C. de. Edible coatings. In: Advances in fruit processing technologies. Boca Raton: CRC Press, 2012. Cap. 14, p. 345-362.| Tipo: Capítulo em Livro Técnico-Científico |
| Biblioteca(s): Embrapa Agroindústria Tropical. |
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| 19. | | AZEREDO, H. M. C. de; ROSA, M. de F.; FIGUEIREDO, M. C. B. de. Lignocellulosic-based nanostructures and their use in food packaging. In: CERQUEIRA, M. A.; LAGARON, J. M.; CASTRO, L. M. P.; VICENTE, A. A. (Ed.). Nanomaterials for Food Packaging: Materials, Processing Technologies, and Safety Issues. Amsterdam: Elsevier, 2018. Cap. 3 p. 47-69 (Micro & Nano Technologies Series)| Tipo: Capítulo em Livro Técnico-Científico |
| Biblioteca(s): Embrapa Agroindústria Tropical. |
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| Registros recuperados : 168 | |
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