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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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Embrapa Instrumentação (CNPDIA) |
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Registro Completo
Biblioteca(s): |
Embrapa Hortaliças. |
Data corrente: |
22/09/2006 |
Data da última atualização: |
22/09/2006 |
Autoria: |
MECER, R. M.; RESENDE, J. T. V. de; FARIA. M. V.; RESENDE, F. V.; NASCIMENTO, I. R. do; IANESKO JÚNIOR, P. R.; GONÇALVES, L. D. |
Afiliação: |
Embrapa Hortaliças, Brasília, DF. |
Título: |
Desempenho de cultivares de alho submetidas a vernalização na região Centro-Sul do Paraná. |
Ano de publicação: |
2006 |
Fonte/Imprenta: |
Horticultura Brasileira, Brasília, DF, v. 24, n. 1, jul. 2006. Suplemento 1. |
Idioma: |
Português |
Notas: |
Resumo 268. Trabalho apresentado no 46. Congresso Brasileiro de Olericultura, Goiânia, 2006. Publicado também como resumo expandido na Horticultura Brasileira, Brasília, DF, v. 24, n. 2, p. 1061, jul. 2006. Suplemento 2. CD-ROM. |
Palavras-Chave: |
Brasil; Paraná. |
Thesagro: |
Alho; Allium Sativum; Competição de Variedade; Produtividade; Qualidade; Vernalização. |
Categoria do assunto: |
-- |
Marc: |
LEADER 01060naa a2200289 a 4500 001 1779503 005 2006-09-22 008 2006 bl uuuu u00u1 u #d 100 1 $aMECER, R. M. 245 $aDesempenho de cultivares de alho submetidas a vernalização na região Centro-Sul do Paraná. 260 $c2006 500 $aResumo 268. Trabalho apresentado no 46. Congresso Brasileiro de Olericultura, Goiânia, 2006. Publicado também como resumo expandido na Horticultura Brasileira, Brasília, DF, v. 24, n. 2, p. 1061, jul. 2006. Suplemento 2. CD-ROM. 650 $aAlho 650 $aAllium Sativum 650 $aCompetição de Variedade 650 $aProdutividade 650 $aQualidade 650 $aVernalização 653 $aBrasil 653 $aParaná 700 1 $aRESENDE, J. T. V. de 700 1 $aFARIA. M. V. 700 1 $aRESENDE, F. V. 700 1 $aNASCIMENTO, I. R. do 700 1 $aIANESKO JÚNIOR, P. R. 700 1 $aGONÇALVES, L. D. 773 $tHorticultura Brasileira, Brasília, DF$gv. 24, n. 1, jul. 2006. Suplemento 1.
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