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Registro Completo |
Biblioteca(s): |
Embrapa Uva e Vinho. |
Data corrente: |
22/02/2008 |
Data da última atualização: |
03/01/2019 |
Tipo da produção científica: |
Autoria/Organização/Edição de Livros |
Autoria: |
GIRARDI, C. L.; GARRIDO, L. da R. |
Afiliação: |
CESAR LUIS GIRARDI, CNPUV; LUCAS DA RESSURREICAO GARRIDO, CNPUV. |
Título: |
Boas práticas agrícolas na fruticultura. |
Ano de publicação: |
2007 |
Fonte/Imprenta: |
Porto Alegre: SEBRAE/RS, 2007. |
Páginas: |
22 p. |
Descrição Física: |
il., color. |
Série: |
(Série Agronegócios). |
Idioma: |
Português |
Palavras-Chave: |
Segurança dos alimentos. |
Thesagro: |
Adubação; Água; Embalagem; Equipamento; Fruta; Fruticultura; Higiene; Manejo; Pós-Colheita; Trabalhador Rural; Transporte. |
Categoria do assunto: |
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Marc: |
LEADER 00700nam a2200277 a 4500 001 1539759 005 2019-01-03 008 2007 bl uuuu u0uu1 u #d 100 1 $aGIRARDI, C. L. 245 $aBoas práticas agrícolas na fruticultura. 260 $aPorto Alegre: SEBRAE/RS$c2007 300 $a22 p.$cil., color. 490 $a(Série Agronegócios). 650 $aAdubação 650 $aÁgua 650 $aEmbalagem 650 $aEquipamento 650 $aFruta 650 $aFruticultura 650 $aHigiene 650 $aManejo 650 $aPós-Colheita 650 $aTrabalhador Rural 650 $aTransporte 653 $aSegurança dos alimentos 700 1 $aGARRIDO, L. da R.
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Embrapa Uva e Vinho (CNPUV) |
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Registro Completo
Biblioteca(s): |
Embrapa Instrumentação. |
Data corrente: |
21/06/2021 |
Data da última atualização: |
10/06/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
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. |
Afiliação: |
LUIZ HENRIQUE CAPPARELLI MATTOSO, CNPDIA. |
Título: |
Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. |
Ano de publicação: |
2021 |
Fonte/Imprenta: |
Journal of Food Science, v. 86, n. 5, 2021. |
Páginas: |
1979?1996 |
DOI: |
10.1111/1750-3841.15689 |
Idioma: |
Inglês |
Conteúdo: |
We report on production of novel quaternary nanocomposite films based on thermoplastic starch (TPS, 8% w/v) derived from cassava, cocoa butter, (CB, 30% wt.%), and lemongrass essential oil (LEO, 1:1) nanoemulsions reinforced with different concentrations of brewery spent grain (BSG, 5 or 10 wt.%) fibers, by continuous casting. The chemical composition, the morphological, thermal, mechanical properties, film barrier, biodegradability in the vegetable compound, in addition to the application in chocolates, have been widely studied. The addition of CB, LEO, and BSG caused relevant changes in the starchbased films, such as increased extensibility (from 2.4-BSG5 to 9.4%-BSG10) and improved barrier to moisture (2.9 and 2.4 g.mm.kPa−1 .h−1 .m−2). Contrastingly, the thermal stability of the starch film was slightly decreased. The biodegradability of the herein developed quaternary nanocomposite films was the same as that of TPS films, eliminating concerns on the supplementation with active ingredients that are expected to have some biocidal effect. Despite checking antimicrobial activity only by contact under the biocomposites, chocolates packed with the films were well accepted by consumers, especially the samples of white chocolate stored in the BSG5 biocomposite. Overall, this new approach towards quaternary active, biodegradable films produced in a pilot-scale lamination unit was successful in either improving or at least maintaining the essential properties of TPS-based films for food packaging applications, while providing them with unique features and functionalities. MenosWe report on production of novel quaternary nanocomposite films based on thermoplastic starch (TPS, 8% w/v) derived from cassava, cocoa butter, (CB, 30% wt.%), and lemongrass essential oil (LEO, 1:1) nanoemulsions reinforced with different concentrations of brewery spent grain (BSG, 5 or 10 wt.%) fibers, by continuous casting. The chemical composition, the morphological, thermal, mechanical properties, film barrier, biodegradability in the vegetable compound, in addition to the application in chocolates, have been widely studied. The addition of CB, LEO, and BSG caused relevant changes in the starchbased films, such as increased extensibility (from 2.4-BSG5 to 9.4%-BSG10) and improved barrier to moisture (2.9 and 2.4 g.mm.kPa−1 .h−1 .m−2). Contrastingly, the thermal stability of the starch film was slightly decreased. The biodegradability of the herein developed quaternary nanocomposite films was the same as that of TPS films, eliminating concerns on the supplementation with active ingredients that are expected to have some biocidal effect. Despite checking antimicrobial activity only by contact under the biocomposites, chocolates packed with the films were well accepted by consumers, especially the samples of white chocolate stored in the BSG5 biocomposite. Overall, this new approach towards quaternary active, biodegradable films produced in a pilot-scale lamination unit was successful in either improving or at least maintaining the essential properties of TPS-based films f... Mostrar Tudo |
Palavras-Chave: |
Active packaging; Biorefinery; Composite films; Lemongrass essential oil. |
Categoria do assunto: |
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Marc: |
LEADER 02533naa a2200301 a 4500 001 2132452 005 2022-06-10 008 2021 bl uuuu u00u1 u #d 024 7 $a10.1111/1750-3841.15689$2DOI 100 1 $aMENDES, J. F. 245 $aDevelopment of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers.$h[electronic resource] 260 $c2021 300 $a1979?1996 520 $aWe report on production of novel quaternary nanocomposite films based on thermoplastic starch (TPS, 8% w/v) derived from cassava, cocoa butter, (CB, 30% wt.%), and lemongrass essential oil (LEO, 1:1) nanoemulsions reinforced with different concentrations of brewery spent grain (BSG, 5 or 10 wt.%) fibers, by continuous casting. The chemical composition, the morphological, thermal, mechanical properties, film barrier, biodegradability in the vegetable compound, in addition to the application in chocolates, have been widely studied. The addition of CB, LEO, and BSG caused relevant changes in the starchbased films, such as increased extensibility (from 2.4-BSG5 to 9.4%-BSG10) and improved barrier to moisture (2.9 and 2.4 g.mm.kPa−1 .h−1 .m−2). Contrastingly, the thermal stability of the starch film was slightly decreased. The biodegradability of the herein developed quaternary nanocomposite films was the same as that of TPS films, eliminating concerns on the supplementation with active ingredients that are expected to have some biocidal effect. Despite checking antimicrobial activity only by contact under the biocomposites, chocolates packed with the films were well accepted by consumers, especially the samples of white chocolate stored in the BSG5 biocomposite. Overall, this new approach towards quaternary active, biodegradable films produced in a pilot-scale lamination unit was successful in either improving or at least maintaining the essential properties of TPS-based films for food packaging applications, while providing them with unique features and functionalities. 653 $aActive packaging 653 $aBiorefinery 653 $aComposite films 653 $aLemongrass essential oil 700 1 $aNORCINO, L. B. 700 1 $aMARTINS, H. H. 700 1 $aMANRICH, A. 700 1 $aOTONI, C. G. 700 1 $aCARVALHO, E. E. N. 700 1 $aPICCOLLI, R. H. 700 1 $aOLIVEIRA, J. E. 700 1 $aPINHEIRO, A. C. M. 700 1 $aMATTOSO, L. H. C. 773 $tJournal of Food Science$gv. 86, n. 5, 2021.
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