A5003751081- Agricultural and Food Sciences
- Nanocomposite Films for Food Packaging
- Postharvest Quality and Shelf Life Management
- Food Drying and Modeling
- Microencapsulation and Drying Processes
- biodegradable polymer synthesis and properties
- Proteins in Food Systems
- Material Selection and Properties
- Advanced Cellulose Research Studies
- Thermal and Kinetic Analysis
- Meat and Animal Product Quality
- Growth and nutrition in plants
- Sensory Analysis and Statistical Methods
- Greenhouse Technology and Climate Control
- Social and Political Issues
- Soybean genetics and cultivation
- Polymer Nanocomposites and Properties
Universidade Estadual Paulista (Unesp)
2015-2023
ABSTRACT Composite films in coacervation condition offer an alternative to change properties of protein‐based films, and they present potential applications such as inclusion, stabilization, release bioactive compounds foods. Maximum interactions between soy protein isolate (SPI) (5%) high methoxyl pectin (PEC) (0.5, 1, 1.5, 2%), by zeta analysis, are found at a pH 3. The transparency the SPI is lost this pH. When PEC added elasticity, solubility, permeability water vapor not significantly...
The present study aimed to manufacture active biodegradable films from soy protein isolate (SPI), locust bean gum (LBG) and caruru blackjack leaf extract. interaction between the compounds was evaluated through analysis of FTIR. effect extract addition on microstructure, mechanical properties, antioxidant capacity, UV radiation absorption color opacity film were evaluated. All extracts interacted with protein, however only two treatments LBG in film. Addition provided an increase activity....
Este trabalho teve como objetivo otimizar a extração de compostos bioativos cascas jambolão utilizando assistida por ultrassom e desenvolver filme ativo partir isolado proteico soja extrato casca jambolão. Para tanto, avaliou-se o efeito do tempo processo da concentração solvente sobre fenólicos totais, atividade antioxidante bacteriana extrato. A das condições ideais desses parâmetros, filmes foram preparados adição nas propriedades mecânicas, capacidade dos ativos avaliados. Os resultados...
Abstract This study evaluated the influence of heat input change on drying kinetics, energy consumption, color, and carotenoid retention during mangoes. The conditions in first stage were 95°C for 40 min 80°C min, so that surface temperatures fruit at end this around 60°C. second corresponding continuous (control) 70 As a result, thermal intermittence influenced causing significant reductions overall process time providing savings when compared to drying. color parameters did not show...
A proteína de soja é o mais importante representante da leguminosa e tem apresentado alto potencial para a fabricação filmes. As misturas entre proteínas polissacarídeos podem melhorar desempenho, estabilidade, funcionalidade resistência filmes biopolímero em comparação com simples. Este trabalho como objetivo desenvolver compostos isolado protéico (SPI) concentrado (SPC) diferentes concentrações goma alfarroba (LBG), bem como, avaliar efeito adição polissacarídeo nas propriedades óticas...
O presente trabalho teve como objetivo principal estudar, avaliar, e comparar, a estabilidade térmica das interações entre proteína de soja isolada com três polissacarídeos ajustados em pHs extremos 3 11. Resultados sugeriram que interação matrizes filmógenas SPI + alginato se mostrou mais termoresistente, Tonset = 67,7. Tanto DTG DSC foram sensíveis para identificação temperaturas maior cinética da desnaturação. A explorou as agregação superiores à 113,0 soluções na fase pós-desnaturação,...
This study investigated the influence of intermittent drying conditions on kinetics and color carotenoid retention mangoes. The were 95°C (40 min) 80°C in first stage combined with 70°C 60°C second stage, continuous (70°C 60°C) as control. Drying time was reduced by thermal intermittence more affected temperature than time. results also highlighted sensitivity to temperature, showing importance limiting mango during two stages.Keywords: Intermittent drying; intermittence; carotenoid; color.