Cassava-Starch-Based Films Incorporated with Buriti (Mauritia flexuosa L.) Oil: A New Active and Bioactive Material for Food Packaging Applications

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Autor(es): dc.contributorScience and Technology-
Autor(es): dc.contributorFederal University of Mato Grosso-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorUniversidade de São Paulo (USP)-
Autor(es): dc.creatorCosta, Danusa Silva da-
Autor(es): dc.creatorTakeuchi, Katiuchia Pereira-
Autor(es): dc.creatorSilva, Richard Marins da-
Autor(es): dc.creatorOliveira Filho, Josemar Gonçalves de-
Autor(es): dc.creatorBertolo, Mirella Romanelli Vicente-
Autor(es): dc.creatorBelisário, Celso Martins-
Autor(es): dc.creatorEgea, Mariana Buranelo-
Autor(es): dc.creatorPlácido, Geovana Rocha-
Data de aceite: dc.date.accessioned2025-08-21T22:14:29Z-
Data de disponibilização: dc.date.available2025-08-21T22:14:29Z-
Data de envio: dc.date.issued2025-04-29-
Data de envio: dc.date.issued2022-03-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.3390/polysaccharides3010006-
Fonte completa do material: dc.identifierhttps://hdl.handle.net/11449/299490-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/299490-
Descrição: dc.descriptionThe objective of this study was to develop and characterize cassava-starch-based films incorporated with buriti (Mauritia flexuosa L.) oil and emulsifier (Tween 20). An experimental factorial design 22 with three central points was used to develop the films, by varying the concentrations of buriti oil (0.15 to 0.45% w/v) and emulsifier (0.02 to 0.04% w/v). Film thickness and weight increased with increasing buriti oil concentration. The water vapor permeability of the films ranged from 0.22 to 0.366 g mm h−1 m−2 kPa−1. The tensile strength values varied from 4.21 to 6.95 MPa, the elasticity modulus varied from 538.53 to 722.78 MPa, and elongation to rupture varied from 1.13 to 1.66%. The film color was characterized as yellowish, dark, and intense (higher oil content); and clear and a low-intensity color (lower oil content). The films presented a total carotenoid content ranging from 3.63 to 29.73 μg β-carotene/g, which may have resulted in their antioxidant potential against DPPH• (1,1-diphenyl-2-picryl-hydrazyl) radical (from 74.28 to 87.74%). The central formulation of the experimental design (buriti oil 0.30% and emulsifier 0.03%) presented a good performance and can be applied as packaging for foods with a lower water content and that demand protection against oxidation.-
Descrição: dc.descriptionGoiano Federal Institute of Education Science and Technology, Campus Rio Verde-
Descrição: dc.descriptionDepartment of Food and Nutrition Faculty of Nutrition Federal University of Mato Grosso-
Descrição: dc.descriptionSchool of Pharmaceutical Sciences São Paulo State University (UNESP)-
Descrição: dc.descriptionSão Carlos Institute of Chemistry (IQSC) University of São Paulo (USP)-
Descrição: dc.descriptionSchool of Pharmaceutical Sciences São Paulo State University (UNESP)-
Formato: dc.format121-135-
Idioma: dc.languageen-
Relação: dc.relationPolysaccharides-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectbiopolymer-
Palavras-chave: dc.subjectfood packaging-
Palavras-chave: dc.subjectMauritia flexuosaL-
Título: dc.titleCassava-Starch-Based Films Incorporated with Buriti (Mauritia flexuosa L.) Oil: A New Active and Bioactive Material for Food Packaging Applications-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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