Edible films from alginate-acerola puree reinforced with cellulose whiskers
| Contribuinte(s) |
UNIVERSIDADE DE SÃO PAULO |
|---|---|
| Data(s) |
31/10/2013
31/10/2013
2012
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| Resumo |
Fruit purees, combined or not with polysaccharides, have been used in some studies to elaborate edible films. The present study was conducted to evaluate tensile properties and water vapor barrier of alginate-acerola puree films plasticized with corn syrup, and to study the influence of cellulose whiskers from different origins (cotton fiber or coconut husk fiber, the latter submitted to one- or multi-stage bleaching) on the film properties. The whiskers improved the overall tensile properties (except by elongation) and the water vapor barrier of the films. The films with coconut whiskers, even those submitted only to a one-stage bleaching, presented similar properties to those of films with cotton whiskers, despite the low compatibility between the matrix and the remaining lignin in coconut whiskers. This was probably ascribed to a counterbalancing effect of the higher aspect ratios of the coconut whiskers. (C) 2011 Elsevier Ltd. All rights reserved. CNPq CNPq Embrapa Embrapa |
| Identificador |
LWT-FOOD SCIENCE AND TECHNOLOGY, AMSTERDAM, v. 46, n. 1, supl. 1, Part 1, pp. 294-297, APR, 2012 0023-6438 http://www.producao.usp.br/handle/BDPI/37101 10.1016/j.lwt.2011.09.016 |
| Idioma(s) |
eng |
| Publicador |
ELSEVIER SCIENCE BV AMSTERDAM |
| Relação |
LWT-FOOD SCIENCE AND TECHNOLOGY |
| Direitos |
closedAccess Copyright ELSEVIER SCIENCE BV |
| Palavras-Chave | #TROPICAL FRUITS #NANOCOMPOSITES #EDIBLE FILMS #CELLULOSE WHISKERS #NANOFILLERS #PLANT ESSENTIAL OILS #ANTIMICROBIAL PROPERTIES #NANOCOMPOSITES #COMPOSITES #BARRIER #BEHAVIOR #STARCH #NANOWHISKERS #MORPHOLOGY #QUALITY #FOOD SCIENCE & TECHNOLOGY |
| Tipo |
article original article publishedVersion |
