Thermal and morphological properties and kinetics of diffusion of antimicrobial films on food and a simulant

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorDias, Marali Vilela-
Autor(es): dc.creatorSousa, Miriane Maria-
Autor(es): dc.creatorLara, Bruna Rage Baldone-
Autor(es): dc.creatorAzevedo, Viviane Machado de-
Autor(es): dc.creatorSoares, Nilda de Fátima Ferreira-
Autor(es): dc.creatorBorges, Soraia Vilela-
Autor(es): dc.creatorQueiroz, Fabiana-
Data de aceite: dc.date.accessioned2026-02-09T12:03:10Z-
Data de disponibilização: dc.date.available2026-02-09T12:03:10Z-
Data de envio: dc.date.issued2019-04-01-
Data de envio: dc.date.issued2019-04-01-
Data de envio: dc.date.issued2018-06-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/33398-
Fonte completa do material: dc.identifierhttps://www.sciencedirect.com/science/article/pii/S221428941730159X#!-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1153284-
Descrição: dc.descriptionSeeking to control the release of allyl isothiocyanate (AIT), AIT was incorporated in cellulose acetate films, in encapsulated or non-encapsulated form, with and without carbon nanotubes (CNT). The films were evaluated by thermal analysis (TGA and DSC), microscopy (SEM) and kinetic diffusion into simulant and food. All the films showed similar Tg (187–192 °C) and Tm (222–224 °C) values. Films containg non-encapsulated AIT had smooth surface, while those with encapsulated AIT appeared less homogeneous. CNT associated with encapsulated AIT produced a porous and cracked structure. Encapsulated AIT was more efficient to control the antimicrobial release in hexane and in food. The CNT influenced more the diffusion in hexane than in food, but in both it acted increasing the diffusion coefficient for the film with encapsulated AIT. It was concluded that AIT encapsulated in CD is the most appropriate method to control AIT release in packaging for food.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceFood Packaging and Shelf Life-
Palavras-chave: dc.subjectShredded cooked chicken-
Palavras-chave: dc.subjectHexane-
Palavras-chave: dc.subjectDiffusion coefficient-
Palavras-chave: dc.subjectFrango cozido desfiado-
Palavras-chave: dc.subjectHexano-
Palavras-chave: dc.subjectCoeficiente de difusão-
Palavras-chave: dc.subjectFood packaging-
Palavras-chave: dc.subjectEmbalagem de alimentos-
Título: dc.titleThermal and morphological properties and kinetics of diffusion of antimicrobial films on food and a simulant-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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