Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods

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Autor(es): dc.contributorUniversidade Federal de São Carlos (UFSCar)-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)-
Autor(es): dc.contributorUniversity of Araraquara (UNIARA)-
Autor(es): dc.creatorFreitas, John A. M.-
Autor(es): dc.creatorMendonça, Giovana M. N.-
Autor(es): dc.creatorSantos, Leticia B.-
Autor(es): dc.creatorAlonso, Jovan D.-
Autor(es): dc.creatorMendes, Juliana F.-
Autor(es): dc.creatorBarud, Hernane S.-
Autor(es): dc.creatorAzeredo, Henriette M. C.-
Data de aceite: dc.date.accessioned2025-08-21T20:54:13Z-
Data de disponibilização: dc.date.available2025-08-21T20:54:13Z-
Data de envio: dc.date.issued2023-03-01-
Data de envio: dc.date.issued2023-03-01-
Data de envio: dc.date.issued2022-08-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.3390/foods11152336-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/240727-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/240727-
Descrição: dc.descriptionEdible films have been studied mainly as primary packaging materials, but they may be used as barrier layers between food components, e.g., by reducing the moisture migration between components with contrasting water activities. Since edible films are part of the food itself, components adding sensory appeal (e.g., fruit purees) are usually desirable. The objective of this study was to develop a film to be applied as a moisture barrier between nachos and guacamole. Ten film formulations were prepared according to a simplex centroid design with three components—a polysaccharide matrix (consisting of a 5:1 mixture of bacterial cellulose—BC—and carboxymethyl cellulose), tomato puree (for sensory appeal), and palm olein (to reduce hydrophilicity)—and produced by bench casting. The film with the highest palm olein content (20%) presented the lowest water vapor permeability, and its formulation was used to produce a film by continuous casting. The film was applied as a layer between nachos and guacamole, and presented to 80 panelists. The film-containing snack was preferred and considered as crispier when compared to the snack without the film, suggesting that the film was effective in reducing the moisture migration from the moist guacamole to the crispy nachos.-
Descrição: dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
Descrição: dc.descriptionEmpresa Brasileira de Pesquisa Agropecuária-
Descrição: dc.descriptionGraduate Program in Biotechnology Federal University of São Carlos (UFSCar)-
Descrição: dc.descriptionGraduate Program in Food Nutrition and Food Engineering UNESP—São Paulo State University-
Descrição: dc.descriptionInstitute of Chemistry of Araraquara UNESP—São Paulo State University-
Descrição: dc.descriptionEmbrapa Instrumentation-
Descrição: dc.descriptionBiopolymers and Biomaterials Group University of Araraquara (UNIARA)-
Descrição: dc.descriptionGraduate Program in Food Nutrition and Food Engineering UNESP—São Paulo State University-
Descrição: dc.descriptionInstitute of Chemistry of Araraquara UNESP—São Paulo State University-
Descrição: dc.descriptionCNPq: 130182/2020-6-
Descrição: dc.descriptionCNPq: 130678/2020-1-
Descrição: dc.descriptionEmpresa Brasileira de Pesquisa Agropecuária: 20.19.03.062.00.00-
Idioma: dc.languageen-
Relação: dc.relationFoods-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectbiopolymers-
Palavras-chave: dc.subjectedible films-
Palavras-chave: dc.subjectmulticomponent foods-
Palavras-chave: dc.subjectsensory properties-
Palavras-chave: dc.subjecttexture-
Título: dc.titleBacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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