| |
|
|
| Registros recuperados : 8 | |
| 3. |  | MENDES, J. F.; NORCINO, L. B.; MANRICH, A.; PINHEIRO, A. C. M.; OLIVEIRA, J. E.; MATTOSO, L. H. C. Development, physical-chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, v. 137, e49178, 2020. 1 - 13| Biblioteca(s): Embrapa Instrumentação. |
|    |
| 5. | | MENDES, J. F.; NORCINO, L. B.; OLIVEIRA, J. E.; MATTOSO, L. H. C.; PINHEIRO, A. C. M. Desenvolvimento de filmes comestíveis de pectina com nanoemulsão de óleo essencial de capim-limão por casting-contínuo. In: JORNADA CIENTÍFICA - EMBRAPA SÃO CARLOS, 10., 2018, São Carlos, SP. Anais... São Carlos: Embrapa Instrumentação: Embrapa Pecuária Sudeste, 2018. p. 25. Editores técnicos: Daniel Souza Corrêa, Elaine Cristina Paris, Maria Alice Martins, Paulino Ribeiro Villas Boas, Wilson Tadeu Lopes da Silva. (Embrapa Instrumentação. Documentos, 68). (Embrapa Instrumentação. Documentos, 68).| Biblioteca(s): Embrapa Instrumentação. |
|  |
| 6. | | NORCINO, L. B.; BERNARDO, M. P.; BERTOLINO, L. C.; MATTOSO, L. H. C.; OLIVEIRA, J. E.; MOREIRA, F. K. V. Estudo da fotodegradação de bionanocompósitos pectine/palygorskita obtidos por casting contínuo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais ... São Carlos: Embrapa Instrumentação, 2017. p. 279-282. Editores: Caue Ribeiro de Oliveira, Elaine Cristina Paris, Luiz Henrique Capparelli Mattoso, Marcelo Porto Bemquerer, Maria Alice Martins, Odílio Benedito Garrido de Assis.| Biblioteca(s): Embrapa Instrumentação. |
| |
| 8. | | MENDES, J. F.; NORCINO, L. B.; MARTINS, H. H.; MANRICH, A.; OTONI, C. G.; CARVALHO, E. E. N.; PICCOLLI, R. H.; OLIVEIRA, J. E.; PINHEIRO, A. C. M.; MATTOSO, L. H. C. Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, v. 86, n. 5, 2021. 1979?1996| Biblioteca(s): Embrapa Instrumentação. |
| |
| Registros recuperados : 8 | |
|
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Instrumentação. Para informações adicionais entre em contato com cnpdia.biblioteca@embrapa.br. |
Registro Completo
|
Biblioteca(s): |
Embrapa Instrumentação. |
|
Data corrente: |
20/04/2023 |
|
Data da última atualização: |
20/04/2023 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
A - 1 |
|
Autoria: |
MENDES, J. F.; NORCINO, L. B.; CORRÊA, T. Q.; BARBOSA, T. V.; PASCHOALIN, R. T.; MATTOSO, L. H. C. |
|
Afiliação: |
LUIZ HENRIQUE CAPPARELLI MATTOSO, CNPDIA. |
|
Título: |
Obtaining poly (lactic acid) nanofibers encapsulated with peppermint essential oil as potential packaging via solution-blow-spinning. |
|
Ano de publicação: |
2023 |
|
Fonte/Imprenta: |
International Journal of Biological Macromolecules, v. 230, 123424, 2023. |
|
Páginas: |
1 - 13 |
|
ISSN: |
0141-8130 |
|
DOI: |
https://doi.org/10.1016/j.ijbiomac.2023.123424 |
|
Idioma: |
Inglês |
|
Conteúdo: |
The development of active packaging based on biodegradable material and incorporating active compounds, such as essential oil, is a new technique to ensure food safety without harming the environment. In this study, nanofiber mats of poly (lactic acid)/ polyethylene glycol (PLA/PEG) blend incorporated with peppermint essential oil (PO) at different ratios (5?20 % v/w) were produced by solution-blow-spinning (SBS) for potential packaging application. Electron microscopy showed a cylindrical and interlaced morphology for PLA/PEG/PO and a significant increase in the diameter (139?192 nm) of the nanofibers by increasing PO content. All nanofibers showed high thermal stability (278?345 ◦C) suitable for use in the food industry. Nuclear magnetic resonance (13C NMR) spectrum confirmed PO in the nanofibers after SBS. ATR-FTIR spectral analysis supported the chemical composition of the nanofiber mats. PO addition led to obtaining hydrophobic nanofibers, enhancing the contact angle to 122◦ and decreasing water vapor permeability (60 % reduction compared to the PLA/PEG (3.0 g.mm.kPa− 1 .h− 1 .m− 2 ). Although the PLA/PEG/20%PO nanofibers did not show halo formation in 24 h, they effectively extended the strawberries' shelf-life at 25 ◦C, evidencing PO release over time. It also reduced weight loss (2.5 % and 0.3 % weight loss after 5 days for PLA/PEG and PLA/PEG/20%PO, respectively) and increased firmness (8?12 N) for strawberries packed with the nanofiber mats. It is suggested that PLA/PEG films incorporating PO may be used as an active, environmentally friendly packaging MenosThe development of active packaging based on biodegradable material and incorporating active compounds, such as essential oil, is a new technique to ensure food safety without harming the environment. In this study, nanofiber mats of poly (lactic acid)/ polyethylene glycol (PLA/PEG) blend incorporated with peppermint essential oil (PO) at different ratios (5?20 % v/w) were produced by solution-blow-spinning (SBS) for potential packaging application. Electron microscopy showed a cylindrical and interlaced morphology for PLA/PEG/PO and a significant increase in the diameter (139?192 nm) of the nanofibers by increasing PO content. All nanofibers showed high thermal stability (278?345 ◦C) suitable for use in the food industry. Nuclear magnetic resonance (13C NMR) spectrum confirmed PO in the nanofibers after SBS. ATR-FTIR spectral analysis supported the chemical composition of the nanofiber mats. PO addition led to obtaining hydrophobic nanofibers, enhancing the contact angle to 122◦ and decreasing water vapor permeability (60 % reduction compared to the PLA/PEG (3.0 g.mm.kPa− 1 .h− 1 .m− 2 ). Although the PLA/PEG/20%PO nanofibers did not show halo formation in 24 h, they effectively extended the strawberries' shelf-life at 25 ◦C, evidencing PO release over time. It also reduced weight loss (2.5 % and 0.3 % weight loss after 5 days for PLA/PEG and PLA/PEG/20%PO, respectively) and increased firmness (8?12 N) for strawberries packed with the nan... Mostrar Tudo |
|
Palavras-Chave: |
Fruit preservation. |
|
Categoria do assunto: |
-- |
|
Marc: |
LEADER 02390naa a2200229 a 4500
001 2153280
005 2023-04-20
008 2023 bl uuuu u00u1 u #d
022 $a0141-8130
024 7 $ahttps://doi.org/10.1016/j.ijbiomac.2023.123424$2DOI
100 1 $aMENDES, J. F.
245 $aObtaining poly (lactic acid) nanofibers encapsulated with peppermint essential oil as potential packaging via solution-blow-spinning.$h[electronic resource]
260 $c2023
300 $a1 - 13
520 $aThe development of active packaging based on biodegradable material and incorporating active compounds, such as essential oil, is a new technique to ensure food safety without harming the environment. In this study, nanofiber mats of poly (lactic acid)/ polyethylene glycol (PLA/PEG) blend incorporated with peppermint essential oil (PO) at different ratios (5?20 % v/w) were produced by solution-blow-spinning (SBS) for potential packaging application. Electron microscopy showed a cylindrical and interlaced morphology for PLA/PEG/PO and a significant increase in the diameter (139?192 nm) of the nanofibers by increasing PO content. All nanofibers showed high thermal stability (278?345 ◦C) suitable for use in the food industry. Nuclear magnetic resonance (13C NMR) spectrum confirmed PO in the nanofibers after SBS. ATR-FTIR spectral analysis supported the chemical composition of the nanofiber mats. PO addition led to obtaining hydrophobic nanofibers, enhancing the contact angle to 122◦ and decreasing water vapor permeability (60 % reduction compared to the PLA/PEG (3.0 g.mm.kPa− 1 .h− 1 .m− 2 ). Although the PLA/PEG/20%PO nanofibers did not show halo formation in 24 h, they effectively extended the strawberries' shelf-life at 25 ◦C, evidencing PO release over time. It also reduced weight loss (2.5 % and 0.3 % weight loss after 5 days for PLA/PEG and PLA/PEG/20%PO, respectively) and increased firmness (8?12 N) for strawberries packed with the nanofiber mats. It is suggested that PLA/PEG films incorporating PO may be used as an active, environmentally friendly packaging
653 $aFruit preservation
700 1 $aNORCINO, L. B.
700 1 $aCORRÊA, T. Q.
700 1 $aBARBOSA, T. V.
700 1 $aPASCHOALIN, R. T.
700 1 $aMATTOSO, L. H. C.
773 $tInternational Journal of Biological Macromolecules$gv. 230, 123424, 2023.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Instrumentação (CNPDIA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
