Pea protein isolate nanocomposite films for packaging applications: effect of starch nanocrystals on the structural, morphological, thermal, mechanical and barrier properties

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorAzevedo, Viviane Machado-
Autor(es): dc.creatorOliveira, Ana Carolina Salgado de-
Autor(es): dc.creatorBorges, Soraia Vilela-
Autor(es): dc.creatorRaguzzoni, Josiane Callegaro-
Autor(es): dc.creatorDias, Marali Vilela-
Autor(es): dc.creatorCosta, Ana Letícia Rodrigues-
Data de aceite: dc.date.accessioned2026-02-09T11:24:46Z-
Data de disponibilização: dc.date.available2026-02-09T11:24:46Z-
Data de envio: dc.date.issued2021-07-14-
Data de envio: dc.date.issued2021-07-14-
Data de envio: dc.date.issued2019-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/46746-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1140275-
Descrição: dc.descriptionStudies have been made to explore the utilization of pea proteins in terms of edible film and coating materials. The reinforcement of biopolymer films with plant-based nanocrystals has been applied in order to improve their performance properties. The objective was to evaluate the effect of the incorporation of corn starch nanocrystals (SN) (0-15%) in pea protein isolate films. Thermal analysis showed that the addition of up to 5% starch nanocrystals increased thermal stability. A 22.3% decrease was observed in water vapor permeability with the addition of SN. Increasing the SN concentration altered the arrangement of the structure to interleaved, in the matrix, as seen in transmission micrographs. This study showed that the use of corn starch nanocrystals as reinforcement in pea protein films had an effect on the films. The incorporation of up to 10% SN is suggested in order to increase the performance properties of pea protein isolate films-
Formato: dc.formatapplication/pdf-
Idioma: dc.languageen-
Publicador: dc.publisherUnited Arab Emirates University-
Direitos: dc.rightsAttribution 4.0 International-
Direitos: dc.rightsAttribution 4.0 International-
Direitos: dc.rightsacesso aberto-
Direitos: dc.rightshttp://creativecommons.org/licenses/by/4.0/-
Direitos: dc.rightshttp://creativecommons.org/licenses/by/4.0/-
???dc.source???: dc.sourceEmirates Journal of Food and Agriculture-
Palavras-chave: dc.subjectFood packaging-
Palavras-chave: dc.subjectNanoparticles-
Palavras-chave: dc.subjectThermal analysis-
Palavras-chave: dc.subjectX-ray diffraction-
Palavras-chave: dc.subjectTransmission electron-
Palavras-chave: dc.subjectEmbalagem de alimentos-
Palavras-chave: dc.subjectNanopartículas-
Palavras-chave: dc.subjectAnálise térmica-
Palavras-chave: dc.subjectDifração de raios X-
Palavras-chave: dc.subjectElétron de transmissão-
Título: dc.titlePea protein isolate nanocomposite films for packaging applications: effect of starch nanocrystals on the structural, morphological, thermal, mechanical and barrier properties-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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