Alginate/guacamole edible films as moisture barrier layers in multicomponent foods

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)-
Autor(es): dc.contributorUniversidade Federal de São Carlos (UFSCar)-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatorde Matos, Matheus Carvalho-
Autor(es): dc.creatorde Medeiros, Jackson Andson-
Autor(es): dc.creatorSantos, Leticia Bueno-
Autor(es): dc.creatorde Azeredo, Henriette M. C.-
Data de aceite: dc.date.accessioned2025-08-21T20:27:29Z-
Data de disponibilização: dc.date.available2025-08-21T20:27:29Z-
Data de envio: dc.date.issued2025-04-29-
Data de envio: dc.date.issued2023-10-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1002/efd2.109-
Fonte completa do material: dc.identifierhttps://hdl.handle.net/11449/305981-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/305981-
Descrição: dc.descriptionIn multicomponent foods having both moist and dry components (e.g., pizzas and tacos), moisture migration between components causes undesirable texture changes (e.g., loss of crispiness of the dry component). In this study, different proportions of alginate (film matrix), guacamole (hydrophobic component with sensory appeal), and glycerol (plasticizer) were combined to form edible films to be used as a moisture barrier between moist and dry components of multicomponent foods. Alginate was the component that most contributed to increase the film strength and to reduce its water vapor permeability (WVP). Guacamole, due to the presence of avocado lipids, enhanced the film hydrophobicity, although not having decreased the WVP (as expected), since it promoted discontinuities in the alginate structure. The film with the lowest WVP (containing an alginate/guacamole/glycerol dry mass ratio of 25/60/15) was inserted between nachos and tomato sauce, being able to reduce the crispiness loss of nachos during a 50-min storage.-
Descrição: dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionEmbrapa Instrumentation, São Paulo-
Descrição: dc.descriptionGraduate Program in Biotechnology Federal University of São Carlos (UFSCar), São Paulo-
Descrição: dc.descriptionGraduate Program in Food Nutrition and Food Engineering São Paulo State University (UNESP), Campus Araraquara, São Paulo-
Descrição: dc.descriptionGraduate Program in Food Nutrition and Food Engineering São Paulo State University (UNESP), Campus Araraquara, São Paulo-
Descrição: dc.descriptionCNPq: 134100/2019-0-
Descrição: dc.descriptionCNPq: 161930/2021-2-
Descrição: dc.descriptionCNPq: 308777/2021-2-
Descrição: dc.descriptionCAPES: 88887.706251/2022-00-
Idioma: dc.languageen-
Relação: dc.relationeFood-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectbiopolymers-
Palavras-chave: dc.subjectmixture design-
Palavras-chave: dc.subjectpolysaccharides-
Palavras-chave: dc.subjectwater activity-
Título: dc.titleAlginate/guacamole edible films as moisture barrier layers in multicomponent foods-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

Não existem arquivos associados a este item.