Influence of ethanol and glycerol concentration over functional and structural properties of zein-oleic acid films

This study was performed in order to determine the effect of the addition of different concentrations of glycerol and ethanol over functional and structural properties of zein-oleic acid films. Films were prepared from zein and oleic acid formulations, containing: 0, 10, 20 and 30% (w/w) of glycerol as plasticizer and 75, 80, 85, 90 and 95% (v/v) of ethanol as zein solvent. Water vapor permeability (WVP) at 4 and 24 C, opacity, water solubility and structural behavior of the film were assessed. The film water barrier properties, WVP and water solubility, were increased when higher ethanol concentration and lower glycerol concentration were used. Furthermore, WVP at 4 C was lower than WVP at 24 C due to the crystalline solid state of oleic acid at lower temperatures. Likewise, opacity, homogeneity and structure of the composite film were improved as ethanol increased and glycerol lowered. © 2013 Elsevier B.V. All rights reserved.

Films from resistant starch-pectin dispersions intended for colonic drug delivery

Free films were obtained by the solvent casting method from retrograded starch-pectin dispersions at different polymer proportions and concentrations with and without plasticizer. Film forming dispersions were characterized according to their hardness, birefringence and rheological properties. The polymer dispersions showed a predominantly viscous behavior (G″ > G′) and the absence of plasticizers lead to building of stronger structures, while the occurrence of Maltese crosses in the retrograded dispersions indicates the occurrence of a crystalline organization. Analyses of the films included mechanical properties, thickness, superficial and cross sectional morphology, water vapor permeability, liquid uptake ability, X-ray diffractometry, in vitro dissolution and enzymatic digestion. The high resistant starch content (65.8-96.8%) assured the resistance of materials against enzymatic digestion by pancreatin. Changes in the X-ray diffraction patterns indicated a more organized and crystalline structure of free films in relation to isolated polymers. Increasing of pectin proportion and pH values favored the dissolution and liquid uptake of films. Films prepared with lower polymer concentration presented better barrier function (WVP and mechanical properties). © 2013 Elsevier Ltd. All rights reserved.

Estimativa das radiações ultravioleta (UV), fotossintéticamente ativa (PAR) e infravermelha (IV) em função da razão de insolação

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Análise de séries temporais de coordenadas estimadas com GPS: uma proposta metodológica para eliminação de efeitos sazonais

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeito da adição de argilas modificadas na estrutura e propriedades funcionais de biofilmes produzidos a base de zeína

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Propriedades físico-químicas e mecânicas de biofilmes elaborados a partir de fibra e pó de colágeno

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Obtenção e caracterização de filmes de misturas de amido resistence e pectina como estratégia para liberação cólon específica de fármacos

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Utilização de sistemas poliméricos híbridos orgânicos-inorgânicos no desenvolvimento de sistemas formadores de filme

Pós-graduação em Ciências Farmacêuticas - FCFAR

Efeito do ambiente nas variáveis fisiológicas e na emissão de metano associado à produção e à perda de calor em ovinos

Pós-graduação em Zootecnia - FCAV

Nanocompósitos com atividade antioxidante de amido de milho/isolado proteico de soro de leite/ óleo essencial de alecrim obtidos por extrusão termoplástica

In order to improve the quality and safety of food, the active packaging emerges as a new technology based on the release of composites beneficial to food products. Thus, biodegradable films incorporated with active substances have the function of acting as a barrier to external elements, protecting the product and increasing its shelf life. They are formulated from proteins, polysaccharides, lipids or from the combination of these compounds. However, there is a need to improve the performance properties of these packages. Nanotechnologies, then, emerges with the study of many nanoparticles as additives to modify the performance of biodegradable polymers. With this, we aimed at developing and active antioxidant film of corn starch blenders and whey protein isolate with rosemary essential oil or microcapsules of rosemary essential oil reinforced with sodium montmorillonite (MMTNa + ) nanoparticles by extrusion. The films were developed and characterized in a first stage for the selection of the best polymeric blender using the following analyses: water vapor permeability (WVP), machanical properties; optical, thermogravimetry (TG), differential scanning calorimetry (DSC), x-ray diffraction (XRD) and scanning electron microscopy (SEM). In the second stage, montmorillonite clay nanoparticles and rosemary essential oil were added as reinforcement to evaluate its antioxidant effect. In a third stage, we studied the addition of microcapsules of rosemary essential oil (MR) as a form of protecting the active agent and its antioxidant potential in the films. The results indicate that the development of p olymeric blender with 30% of corn starch substitution is the most indicated for future work. The addition of rosemary essential oil or microcapsule of rosemary essential oil allowed for the obtaining of nanocomposites with antioxidant potential for application in food packages.

Avaliação da permeabilidade em geomembranas de polietileno de alta densidade (PEAD)

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Proposta de um sistema para aproveitamento energético de um aterro sanitário regional na cidade de Guaratinguetá

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Características estruturais e funcionais de biofilmes produzidos com zeína e óleos vegetais comestíveis

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Estimativas do IWV utilizando receptores GPS em bases terrestres no Brasil: sinergia entre a geodésia e a meteorologia

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Qualidade do melão 'Orange flesh' minimamente processado e submetido a diferentes métodos de conservação

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)