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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
19/05/2020 |
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Data da última atualização: |
17/12/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
COELHO, C. C. de S.; SILVA, R. B. S.; CARVALHO, C. W. P. de; ROSSI, A. L.; TEIXEIRA, J. A.; FREITAS-SILVA, O.; CABRAL, L. M. C. |
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Afiliação: |
Caroline Corrêa de Souza Coelho, UFRJ; Raysa Brandão Soares Silva, PUC - RIO; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; André Linhares Rossi, CBPF; José A. Teixeira, entre of Biological Engineering, Universidade do Minho; OTNIEL FREITAS SILVA, CTAA; LOURDES MARIA CORREA CABRAL, CTAA. |
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Título: |
Cellulose nanocrystals from grape pomace and their use for the development of starch-based nanocomposite films. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
International Journal of Biological Macromolecules, v. 159, p. 1048-1061, 2020. |
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DOI: |
https://doi.org/10.1016/j.ijbiomac.2020.05.046 |
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Idioma: |
Inglês |
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Conteúdo: |
Nanocompositefilms prepared from starch (ST) in the presence of cellulose nanocrystals (CNCs) was performedusing grape pomace asraw material.CNCswere obtainedbyacidhydrolysis and added tofilmogenic solutions (1,2, 5, 10 and 15 g/100 g of ST). Cellulose, CNCs and Nanocomposites were characterized. Amorphous non-cellulosic materials were removed from the grape pomace presented values for CrI 64% and 71% and yield 12and 70% in Cellulose and CNCs, respectively. Nanocomposites showed smaller permeability and the addition of5 to 15% CNCs formed more opaquefilms and had improved tensile strength and Young’s modulus. The additionof CNCs from 5 to 15% proved to be effective in improving mechanicalproperties and decreasing water vaporper-meability, important characteristics in food packaging materials. This study provided an effective method to ob-tain CNCs from the agroindustrial waste and open the way to produce high-value starch based nanocomposites. |
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Palavras-Chave: |
Barrier properties. |
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Thesaurus Nal: |
Biopolymers; Food technology; Mechanical properties; Nanocomposites; Packaging. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01858naa a2200277 a 4500
001 2122379
005 2020-12-17
008 2020 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.ijbiomac.2020.05.046$2DOI
100 1 $aCOELHO, C. C. de S.
245 $aCellulose nanocrystals from grape pomace and their use for the development of starch-based nanocomposite films.$h[electronic resource]
260 $c2020
520 $aNanocompositefilms prepared from starch (ST) in the presence of cellulose nanocrystals (CNCs) was performedusing grape pomace asraw material.CNCswere obtainedbyacidhydrolysis and added tofilmogenic solutions (1,2, 5, 10 and 15 g/100 g of ST). Cellulose, CNCs and Nanocomposites were characterized. Amorphous non-cellulosic materials were removed from the grape pomace presented values for CrI 64% and 71% and yield 12and 70% in Cellulose and CNCs, respectively. Nanocomposites showed smaller permeability and the addition of5 to 15% CNCs formed more opaquefilms and had improved tensile strength and Young’s modulus. The additionof CNCs from 5 to 15% proved to be effective in improving mechanicalproperties and decreasing water vaporper-meability, important characteristics in food packaging materials. This study provided an effective method to ob-tain CNCs from the agroindustrial waste and open the way to produce high-value starch based nanocomposites.
650 $aBiopolymers
650 $aFood technology
650 $aMechanical properties
650 $aNanocomposites
650 $aPackaging
653 $aBarrier properties
700 1 $aSILVA, R. B. S.
700 1 $aCARVALHO, C. W. P. de
700 1 $aROSSI, A. L.
700 1 $aTEIXEIRA, J. A.
700 1 $aFREITAS-SILVA, O.
700 1 $aCABRAL, L. M. C.
773 $tInternational Journal of Biological Macromolecules$gv. 159, p. 1048-1061, 2020.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| 1. |  | CARVALHO, E. P. de; CANHOS, V. P.; RIBEIRO, V. E.; CARVALHO, H. P. de. Polvilho azedo: aspectos físicos, químicos e microbiológicos. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 31, n. 2, p. 129-137, fev. 1996. Título em inglês: "Polvilho azedo": Physical-chemical and microbiological aspects.| Biblioteca(s): Embrapa Unidades Centrais. |
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| Registros recuperados : 1 | |
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