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| Registros recuperados : 1 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
16/05/2024 |
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Data da última atualização: |
16/05/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
SANTANA NETO, D. C. de; PAIVA, T. S.; SANTOS, R. W. S. dos; HELM, C. V.; SILVA, F. A. P. da; JORGE, L. M. de M.; JORGE, R. M. M. |
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Afiliação: |
DEOCLECIANO CASSIANO DE SANTANA NETO, UNIVERSIDADE FEDERAL DO PARANÁ; THAINNANE SILVA PAIVA, UNIVERSIDADE FEDERAL DO PARANÁ; ROGÉRIO WILLIAN SILVA DOS SANTOS, UNIVERSIDADE FEDERAL DO PARANÁ; CRISTIANE VIEIRA HELM, CNPF; FÁBIO ANDERSON PEREIRA DA SILVA, UNIVERSIDADE FEDERAL DA PARAÍBA; LUIZ MÁRIO DE MATOS JORGE, UNIVERSIDADE DE MARINGÁ; REGINA MARIA MATOS JORGE, UNIVERSIDADE FEDERAL DO PARANÁ. |
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Título: |
Potential of Pinhão husk (Araucaria angustifolia) as a structural reinforcement agent in the properties of edible films of Pinhão flour and gelatin. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Journal of Applied Polymer Science, v. 141, n. 15, 2024. |
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DOI: |
https://doi.org/10.1002/app.55233 |
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Idioma: |
Português |
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Conteúdo: |
In this study, the use of Pinh˜ao husk as a source of reinforcement material for development of edible films, where the Pinh˜ao seed flour and bovine gelatin were used as matrices for the films. Mechanical properties, water vapor perme- ability, solubility and opacity, microstructure, and thermal degradation charac- terized the films produced. The films presented homogeneous and cohesive structures. Pinh˜ao husk content positively affected film properties by increas- ing tensile strength (TS) and decreasing water vapor permeability (WVP), with Pinh˜ao flour film formulations (5.0% Pinh˜ao flour, 1.2% glycerol, and 0.4% Pinh˜ao husk) and gelatin (5.0% gelatin, 2.0% glycerol, and 0.4% Pinh˜ao husk) those that presented the best results (5.06 MPa for TS and 0.14 g.mm/kPa.h.m2 for WVP) and (3.88 MPa for TS and 0.28 g.mm/kPa.h.m2 for WVP), respec- tively The thermal degradation study revealed that the films are stable at tem- peratures below 150!C, losing only free water and volatile compounds of low molecular weight. Pinh˜ao husk can reinforce films, making them suitable as biodegradable and edible packaging materials for eco-friendly food products. This contributes to the circular economy, preserves biodiversity, and reduces plastic waste, offering promising sustainable packaging solutions. |
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Palavras-Chave: |
Biomaterials; Edible film; Reinforcement material. |
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Thesagro: |
Araucária Angustifólia; Farinha; Gelatina; Pinhão. |
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Thesaurus NAL: |
Packaging. |
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Categoria do assunto: |
K Ciência Florestal e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1164296/1/JApplPolymSci-2024-Helm-et-al.pdf
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Marc: |
LEADER 02265naa a2200301 a 4500
001 2164296
005 2024-05-16
008 2024 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1002/app.55233$2DOI
100 1 $aSANTANA NETO, D. C. de
245 $aPotential of Pinhão husk (Araucaria angustifolia) as a structural reinforcement agent in the properties of edible films of Pinhão flour and gelatin.$h[electronic resource]
260 $c2024
520 $aIn this study, the use of Pinh˜ao husk as a source of reinforcement material for development of edible films, where the Pinh˜ao seed flour and bovine gelatin were used as matrices for the films. Mechanical properties, water vapor perme- ability, solubility and opacity, microstructure, and thermal degradation charac- terized the films produced. The films presented homogeneous and cohesive structures. Pinh˜ao husk content positively affected film properties by increas- ing tensile strength (TS) and decreasing water vapor permeability (WVP), with Pinh˜ao flour film formulations (5.0% Pinh˜ao flour, 1.2% glycerol, and 0.4% Pinh˜ao husk) and gelatin (5.0% gelatin, 2.0% glycerol, and 0.4% Pinh˜ao husk) those that presented the best results (5.06 MPa for TS and 0.14 g.mm/kPa.h.m2 for WVP) and (3.88 MPa for TS and 0.28 g.mm/kPa.h.m2 for WVP), respec- tively The thermal degradation study revealed that the films are stable at tem- peratures below 150!C, losing only free water and volatile compounds of low molecular weight. Pinh˜ao husk can reinforce films, making them suitable as biodegradable and edible packaging materials for eco-friendly food products. This contributes to the circular economy, preserves biodiversity, and reduces plastic waste, offering promising sustainable packaging solutions.
650 $aPackaging
650 $aAraucária Angustifólia
650 $aFarinha
650 $aGelatina
650 $aPinhão
653 $aBiomaterials
653 $aEdible film
653 $aReinforcement material
700 1 $aPAIVA, T. S.
700 1 $aSANTOS, R. W. S. dos
700 1 $aHELM, C. V.
700 1 $aSILVA, F. A. P. da
700 1 $aJORGE, L. M. de M.
700 1 $aJORGE, R. M. M.
773 $tJournal of Applied Polymer Science$gv. 141, n. 15, 2024.
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Embrapa Florestas (CNPF) |
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