Valorization of mangoes with internal breakdown through the production of edible films by continuous solution casting

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.contributorEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)-
Autor(es): dc.contributorUniversidade Federal do Paraná (UFPR)-
Autor(es): dc.contributorUniversidade Federal de São Carlos (UFSCar)-
Autor(es): dc.creatorOldoni, Fernanda C.A. [UNESP]-
Autor(es): dc.creatorBernardo, Marcela P.-
Autor(es): dc.creatorOliveira Filho, Josemar G. [UNESP]-
Autor(es): dc.creatorde Aguiar, Aline C.-
Autor(es): dc.creatorMoreira, Francys K.V.-
Autor(es): dc.creatorMattoso, Luiz H.C.-
Autor(es): dc.creatorColnago, Luiz A.-
Autor(es): dc.creatorFerreira, Marcos D.-
Data de aceite: dc.date.accessioned2022-02-22T00:50:33Z-
Data de disponibilização: dc.date.available2022-02-22T00:50:33Z-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2021-06-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.lwt.2021.111339-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/207545-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/207545-
Descrição: dc.descriptionMangoes are usually wasted by consumers due to a physiological disorder known as Internal breakdown (IB). In this study, Palmer mangoes affected by IB were valorized by turning into edible films by continuous solution casting. The films were produced using mango pulps with different IB levels, being 0 (no IB), 2 (1/3–2/3 of IB-affected pulp) and 3 (more than 2/3 of IB-affected pulp), and pectin as a matrix former. The influence of IB level on the physicochemical composition of mango pulps was assessed by pH, soluble solid content, and fiber content analyses. Continuous casting allowed for high productivity of edible films with natural mango color attributes. The films obtained from mango pulps with the highest IB level displayed lowest thickness and water vapor permeability, and largest elongation and opacity, in addition to exhibiting a short composting time (10 days). The physical properties of mango edible films are influenced by the pulp physiochemical composition which changes with IB progression.-
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.descriptionDepartment of Food and Nutrition São Paulo State University (UNESP), Rod. Araraquara Jaú, Km 01 – S/n-
Descrição: dc.descriptionBrazilian Agricultural Research Corporation Embrapa Instrumentation, XV de Novembro Street, 1452-
Descrição: dc.descriptionDepartment of Agronomy Federal University of Paraná (UFPR), Pioneiro Street, 2153-
Descrição: dc.descriptionDepartment of Materials Engineering (DEMa) Federal University of São Carlos (UFSCar), Rod. Washington Luis, Km 235, 310-
Descrição: dc.descriptionDepartment of Food and Nutrition São Paulo State University (UNESP), Rod. Araraquara Jaú, Km 01 – S/n-
Descrição: dc.descriptionFAPESP: 2018/07860–9-
Descrição: dc.descriptionFAPESP: 2018/24612-9-
Descrição: dc.descriptionFAPESP: 2019/13656-8-
Idioma: dc.languageen-
Relação: dc.relationLWT-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectBiodegradable films-
Palavras-chave: dc.subjectCo-products-
Palavras-chave: dc.subjectPectin-
Palavras-chave: dc.subjectPhysiological disorder-
Palavras-chave: dc.subjectSustainability-
Título: dc.titleValorization of mangoes with internal breakdown through the production of edible films by continuous solution casting-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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