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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria Tropical; Embrapa Algodão; Embrapa Unidades Centrais. |
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Data corrente: |
21/06/2018 |
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Data da última atualização: |
14/03/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
CRUZ, M. R. da; MORAIS, J. P. S.; MUNIZ, C. R.; ROSA, M. de F.; SOUZA FILHO, M. de S. M. de; AZEREDO, H. M. C. de. |
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Afiliação: |
Mabel Ribeiro da Cruz, Universidade Federal do Ceará/Departamento de Engenharia Química/Campus do Pici; JOAO PAULO SARAIVA MORAIS, CNPA; CELLI RODRIGUES MUNIZ, CNPAT; MORSYLEIDE DE FREITAS ROSA, CNPAT; MEN DE SA MOREIRA DE SOUZA FILHO, CNPAT; HENRIETTE MONTEIRO C DE AZEREDO, CNPAT. |
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Título: |
Mesquite seed gum and Nile tilapia fish gelatin composite films with cellulose nanocrystals. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Pesquisa Agropecuária Brasileira, Brasília, DF, v. 53, n. 4, p. 495-503, abr. 2018. |
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Idioma: |
Inglês |
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Notas: |
Título em português: Filmes compósitos de galactomanana de algaroba e gelatina de tilápia-do-nilo com nanocristais de celulose. |
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Conteúdo: |
The objective of this work was to determine a suitable combination of the polysaccharide mesquite seed gum (MSG) and the protein Nile tilapia fish gelatin in the composite MSG/gelatin film for food packaging
applications, and to evaluate the effect of cellulose nanocrystals (CNCs) on the film. MSG and gelatin were extracted from mesquite seeds and Nile tilapia residues, respectively, and the CNCs from mesquite pods by
acid hydrolysis. The MSG:gelatin ratio with the best combination of tensile and barrier properties was used to produce the bionanocomposite films, by adding different CNC contents to the MSG/gelatin dispersion. The
MSG:gelatin ratio of 1:1 had a good combination of water vapor permeability (WVP) and tensile strength. The properties of the MSG/gelatin films were improved by the CNCs, mainly at 5 wt%, which produced the highest
tensile strength and modulus, more than 30% higher than those of the control film, and the lowest WVP, 23% lower than that of the control. Higher CNC contents resulted in the aggregation of nanocrystals, impairing
barrier and tensile properties. The nanocomposite film with MSG, gelatin, and CNCs at the respective weight ratios of 1:1:0.1 presents the best overall properties for food packaging applications. |
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Palavras-Chave: |
Bionanocomposites; Bionanocompósitos; Protein. |
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Thesagro: |
Embalagem; Polissacarídeo; Prosopis Juliflora; Proteína. |
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Thesaurus Nal: |
Packaging; Polysaccharides; Proteins. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/179594/1/ART18029.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/178866/1/Mesquite-seed-gum-and-Nile-tilapia-fish-gelatin.pdf
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Marc: |
LEADER 02303naa a2200313 a 4500
001 2107049
005 2019-03-14
008 2018 bl uuuu u00u1 u #d
100 1 $aCRUZ, M. R. da
245 $aMesquite seed gum and Nile tilapia fish gelatin composite films with cellulose nanocrystals.$h[electronic resource]
260 $c2018
500 $aTítulo em português: Filmes compósitos de galactomanana de algaroba e gelatina de tilápia-do-nilo com nanocristais de celulose.
520 $aThe objective of this work was to determine a suitable combination of the polysaccharide mesquite seed gum (MSG) and the protein Nile tilapia fish gelatin in the composite MSG/gelatin film for food packaging applications, and to evaluate the effect of cellulose nanocrystals (CNCs) on the film. MSG and gelatin were extracted from mesquite seeds and Nile tilapia residues, respectively, and the CNCs from mesquite pods by acid hydrolysis. The MSG:gelatin ratio with the best combination of tensile and barrier properties was used to produce the bionanocomposite films, by adding different CNC contents to the MSG/gelatin dispersion. The MSG:gelatin ratio of 1:1 had a good combination of water vapor permeability (WVP) and tensile strength. The properties of the MSG/gelatin films were improved by the CNCs, mainly at 5 wt%, which produced the highest tensile strength and modulus, more than 30% higher than those of the control film, and the lowest WVP, 23% lower than that of the control. Higher CNC contents resulted in the aggregation of nanocrystals, impairing barrier and tensile properties. The nanocomposite film with MSG, gelatin, and CNCs at the respective weight ratios of 1:1:0.1 presents the best overall properties for food packaging applications.
650 $aPackaging
650 $aPolysaccharides
650 $aProteins
650 $aEmbalagem
650 $aPolissacarídeo
650 $aProsopis Juliflora
650 $aProteína
653 $aBionanocomposites
653 $aBionanocompósitos
653 $aProtein
700 1 $aMORAIS, J. P. S.
700 1 $aMUNIZ, C. R.
700 1 $aROSA, M. de F.
700 1 $aSOUZA FILHO, M. de S. M. de
700 1 $aAZEREDO, H. M. C. de
773 $tPesquisa Agropecuária Brasileira, Brasília, DF$gv. 53, n. 4, p. 495-503, abr. 2018.
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Registro original: |
Embrapa Algodão (CNPA) |
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| Registros recuperados : 1 | |
| 1. |  | MACMANUS, C.; BARCELLOS, J. O. J.; HERMUCHE, P. M.; CARVALHO JÚNIOR, O. A. D.; GUIMARÃES, R. F.; GIANEZINI, M.; DIAS, E. A.; LAMPERT, V. do N.; ZAGO, D.; LLIMA, P. R. M.; PERPOLLI, V.; TANURE, C. B.; SEIXAS, L. Regional changes in Brazilian beef cattle production. In:WORLD BURIATRICS CONGRESS, 29., 2016, Dublin. Cattle health: tomorrow?s thinking today: proceedings. Dublin: World Association for Buiatrics: Veterinary Ireland, 2016. p. 232. Editor: Michael Doherty.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Pecuária Sul. |
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| Registros recuperados : 1 | |
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