A5063306625- Proteins in Food Systems
- biodegradable polymer synthesis and properties
- Food composition and properties
- Nanocomposite Films for Food Packaging
- Protein Hydrolysis and Bioactive Peptides
- Natural Compound Pharmacology Studies
- Microencapsulation and Drying Processes
- Food Chemistry and Fat Analysis
- Dye analysis and toxicity
- Meat and Animal Product Quality
- Phytochemicals and Antioxidant Activities
- African Botany and Ecology Studies
- Microbial Metabolites in Food Biotechnology
- Polysaccharides Composition and Applications
- Bee Products Chemical Analysis
- Academic Research in Diverse Fields
- Biofuel production and bioconversion
- Seed and Plant Biochemistry
- Agriculture Sustainability and Environmental Impact
- Natural Fiber Reinforced Composites
- Consumer Packaging Perceptions and Trends
Universidade Estadual de Campinas (UNICAMP)
2022-2024
Universidade Federal dos Vales do Jequitinhonha e Mucuri
2020-2024
Abstract The aim of this study was to assess the influence wall materials on microencapsulation pequi oil. An emulsion containing oil in phase microencapsulated by spray drying process at 120 °C using gum Arabic, maltodextrin, or a 25:75 (w/w) mixture Arabic and maltodextrin as material. emulsions were characterized for droplet size, Polydispersity Index (PDI), zeta potential. Pequi microparticles analyzed moisture content, water activity, wettability, encapsulation efficiency, antioxidant...
Abstract The increasing use of non‐biodegradable materials and the difficulty in recycling most available packaging have been pushing development biodegradable packaging. In this study, potential uses agroindustrial wastes to produce films with antioxidant capacity were investigated. Starch produced by casting method using bran from jaboticaba peel, mango broccoli stalk. influence concentration or type properties was evaluated through a central composite design. results analyzed response...