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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria Tropical. |
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Data corrente: |
22/11/2012 |
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Data da última atualização: |
23/04/2013 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
AZEREDO, H. M. C. de; MIRANDA, K. W. E.; RIBEIRO, H. L.; ROSA, M. de F.; NASCIMENTO, D. M. |
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Afiliação: |
HENRIETTE MONTEIRO C DE AZEREDO, CNPAT; Kewi W.E. Miranda, UFC; Hálisson L. Ribeiro, UFC; MORSYLEIDE DE FREITAS ROSA, CNPAT; Diego M. Nascimento, UFC. |
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Título: |
Nanoreinforced alginate-acerola puree coatings on acerola fruits. |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
Journal of Food Engineering v. 113, p. 505-510, 2012. |
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Idioma: |
Português |
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Conteúdo: |
Combinations of fruit purees with polysaccharides have been explored to produce edible films and coat-ings. In this study, the combination between acerola puree and alginate was reinforced with cellulose whiskers (CW) or montmorillonite (MMT) to form nanocomposite edible films (casted on glass plates) and edible coatings (applied on acerola fruit surfaces). Three film/coating dispersions were formulated, based on unfilled alginate?acerola puree (AA), CW-reinforced alginate?acerola puree (CWAA), and MMT-reinforced alginate?acerola puree (MMTAA). Both nanofillers (CW and MMT) reduced water vapor permeability (WVP) of films. When applied to fresh acerolas, the coatings decreased fruit weight loss, decay incidence, and ripening rates. Ascorbic acid retention by the fruits were favored by the coatings, especially the nanocomposite ones. The MMTAA coating was the most effective in reducing weight loss of acerolas. Moreover, it was the coating which best maintained its red color and the visual acceptance of coated acerolas. |
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Palavras-Chave: |
Nanocellulose; Nanoclay; Nanofillers; Vitamin C. |
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Thesaurus Nal: |
edible films; fruits; nanotechnology. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01704naa a2200253 a 4500
001 1940223
005 2013-04-23
008 2012 bl uuuu u00u1 u #d
100 1 $aAZEREDO, H. M. C. de
245 $aNanoreinforced alginate-acerola puree coatings on acerola fruits.
260 $c2012
520 $aCombinations of fruit purees with polysaccharides have been explored to produce edible films and coat-ings. In this study, the combination between acerola puree and alginate was reinforced with cellulose whiskers (CW) or montmorillonite (MMT) to form nanocomposite edible films (casted on glass plates) and edible coatings (applied on acerola fruit surfaces). Three film/coating dispersions were formulated, based on unfilled alginate?acerola puree (AA), CW-reinforced alginate?acerola puree (CWAA), and MMT-reinforced alginate?acerola puree (MMTAA). Both nanofillers (CW and MMT) reduced water vapor permeability (WVP) of films. When applied to fresh acerolas, the coatings decreased fruit weight loss, decay incidence, and ripening rates. Ascorbic acid retention by the fruits were favored by the coatings, especially the nanocomposite ones. The MMTAA coating was the most effective in reducing weight loss of acerolas. Moreover, it was the coating which best maintained its red color and the visual acceptance of coated acerolas.
650 $aedible films
650 $afruits
650 $ananotechnology
653 $aNanocellulose
653 $aNanoclay
653 $aNanofillers
653 $aVitamin C
700 1 $aMIRANDA, K. W. E.
700 1 $aRIBEIRO, H. L.
700 1 $aROSA, M. de F.
700 1 $aNASCIMENTO, D. M.
773 $tJournal of Food Engineering$gv. 113, p. 505-510, 2012.
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Registro original: |
Embrapa Agroindústria Tropical (CNPAT) |
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