A5086559007- Nanocomposite Films for Food Packaging
- biodegradable polymer synthesis and properties
- Agricultural and Food Sciences
- Postharvest Quality and Shelf Life Management
- Food composition and properties
- Botanical Research and Applications
- Animal Nutrition and Physiology
- Meat and Animal Product Quality
- GABA and Rice Research
- Microplastics and Plastic Pollution
- Coffee research and impacts
- Palliative and Oncologic Care
- Oral health in cancer treatment
- Microbial Metabolism and Applications
- Advanced Chemical Sensor Technologies
- Polysaccharides Composition and Applications
- Cassava research and cyanide
- Essential Oils and Antimicrobial Activity
- Phytochemicals and Antioxidant Activities
- Biochemical and biochemical processes
- Electrospun Nanofibers in Biomedical Applications
- Proteins in Food Systems
- Antimicrobial agents and applications
Universidade Estadual Paulista (Unesp)
2013-2024
Universidade Federal de São Carlos
2011
Universidade de São Paulo
2010
Universidade Estadual de Campinas (UNICAMP)
2004-2007
The objective of this study was to investigate the feasibility incorporating mango and acerola pulps into a biodegradable matrix as source polyphenols, carotenoids, other antioxidant compounds. We also sought evaluate efficacy antioxidants in film-forming dispersions using response surface methodology design experiment. bio-based films were used pack palm oil (maintained for 45 days storage) under accelerated oxidation conditions (63% relative humidity 30 °C) simulate storage total...
Abstract A pH indicator film based on cassava starch plasticized with sucrose and inverted sugar incorporated grape spinach extracts as sources (anthocyanin chlorophyll) has been developed, its packaging properties have assessed. second‐order central composite design (2 2 ) three points four star was used to evaluate the mechanical (tensile strength, tensile strength at break, elongation break percentage), moisture barrier, microstructure of films, potential a packaging. The films were...
Pectin and starch are edible, non-toxic, biodegradable obtained from renewable sources. Also, have the benefit to be easily cross-linked producing hydrogels. Reactive extrusion with edible citric acid cross linking interactions was evaluated on extruded thermoplastic in natura cationic starch-pectin blends. Materials water susceptibility mechanical properties were characterised. decreased (up 75% starch) properties. Also 32.4%) both polymers absorption, indicating possibility of increasing...
As alternative to conventional electronic time–temperature sensors, a natural, nontoxic, biodegradable, and thermochromic protein-based sensor was investigated exploring myoglobin myoglobin-nitrite proteins ability in changing color when exposed temperature. Myoglobin extract nitrite were added the cassava starch thermoplastic films their monitored through visual instrumental (L, a, b, Chroma, hue angle) changes 100 170°C/60 min environments. Scanning electron microscopy analysis have...
Fruit and vegetable-based materials, rich in phenolic pigments, especially anthocyanins, have attracted attention as promising sources for bio-based antioxidant coating polymers, being a non-toxic, natural, ecofriendly, green label solution to lower oxidation degradation oil-water emulsion food, such cheeses. However, could their pomaces also be used materials? This work has investigated the use of jabuticaba peels red cabbage stir pomace extracts additives cheese polymers. The capacity...
Introduction: Mucositis is one of the main complications cancer treatment, associated with several nutritional limitations and ability to cause secondary infections. Cryotherapy a low-cost treatment consistent clinical practice guidelines for treating patients mucositis. Objective: To develop evaluate acceptance ice cream prevention mucositis support pediatric patients. Method: Based on knowledge about side effects chemotherapy (especially in oral gastrointestinal mucositis) needs patients,...
Consumers are demanding for healthier and safe products. In this context, we proposed the development of an intelligent sheep milk yogurt, with a natural coloring agent, that changes color as acidity increases, indicative shelf life decay. For propose, jabuticaba ( Myrciaria jaboticaba ) syrup (15%, 30%, 45% soluble solids) was added to before fermentation. Yogurts ability in reporting by changing observed correlating yogurt titratable (Dornic) pH visual colorimetric parameters (L, a, b)....