New approach in the development of edible films: The use of carnauba wax micro- or nanoemulsions in arrowroot starch-based films

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Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.contributorUniversidade Federal de São Carlos (UFSCar)-
Autor(es): dc.contributorUniversidade de São Paulo (USP)-
Autor(es): dc.contributorand Technology-
Autor(es): dc.contributorEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)-
Autor(es): dc.creatorOliveira Filho, Josemar Gonçalves de [UNESP]-
Autor(es): dc.creatorBezerra, Carmen Cris de Oliveira Nobre-
Autor(es): dc.creatorAlbiero, Beatriz Regina-
Autor(es): dc.creatorOldoni, Fernanda Campos Alencar [UNESP]-
Autor(es): dc.creatorMiranda, Marcela [UNESP]-
Autor(es): dc.creatorEgea, Mariana Buranelo-
Autor(es): dc.creatorAzeredo, Henriette Monteiro Cordeiro de-
Autor(es): dc.creatorFerreira, Marcos David-
Data de aceite: dc.date.accessioned2022-02-22T00:44:27Z-
Data de disponibilização: dc.date.available2022-02-22T00:44:27Z-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2020-11-30-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.fpsl.2020.100589-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/205479-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/205479-
Descrição: dc.descriptionStarch-based films can have their poor technological properties improved by lipid supplementation using emulsification step as strategy. Our aim was to evaluate the incorporation of carnauba wax (0−15 wt%) using emulsion technology [sbnd]micro-(ME) and nanoemulsion (NE) [sbnd]in the characteristics (physical, technological, and optical) of arrowroot starch films. The presence of carnauba wax in the films increased their hydrophobic characteristics, reducing water solubility, moisture, water vapor permeability, and thermal stability, as well as improved the light barrier properties. The films with NE presented lower water vapor permeability and light barrier properties, as well as a better tensile strength and smoother microstructure than the films performed with ME. The addition of either ME or NE enhanced the barrier properties and elongation of films, which results in films that may be used as environmentally friendly food packaging materials. In addition, nanoemulsification seems to be a good strategy for incorporating hydrophilic compounds in starch-based films.-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionSão Paulo State University (UNESP) School of Pharmaceutical Sciences-
Descrição: dc.descriptionDepartment of Biology Federal University of São Carlos-
Descrição: dc.descriptionSão Carlos Institute of Chemistry (IQSC) University of São Paulo (USP)-
Descrição: dc.descriptionGoiano Federal Institute of Education Science and Technology, Campus Rio Verde, Rio Verde-
Descrição: dc.descriptionBrazilian Agricultural Research Corporation Embrapa Agroindústria Tropical-
Descrição: dc.descriptionBrazilian Agricultural Research Corporation Embrapa Instrumentação-
Descrição: dc.descriptionSão Paulo State University (UNESP) School of Pharmaceutical Sciences-
Descrição: dc.descriptionCAPES: 001-
Descrição: dc.descriptionFAPESP: 2018/24612-9-
Idioma: dc.languageen-
Relação: dc.relationFood Packaging and Shelf Life-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectBiopolymers-
Palavras-chave: dc.subjectEmulsion films-
Palavras-chave: dc.subjectMicro-emulsion films-
Palavras-chave: dc.subjectNano-emulsion films-
Palavras-chave: dc.subjectPolysaccharides-
Título: dc.titleNew approach in the development of edible films: The use of carnauba wax micro- or nanoemulsions in arrowroot starch-based films-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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