Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1101364
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dc.contributor.authorPESSANHA, K. L. F.
dc.contributor.authorFARIAS, M. G.
dc.contributor.authorCARVALHO, C. W. P. de
dc.contributor.authorGODOY, R. L. de O.
dc.date.accessioned2018-12-14T00:04:39Z-
dc.date.available2018-12-14T00:04:39Z-
dc.date.created2018-12-13
dc.date.issued2018
dc.identifier.citationBrazilian Archives of Biology and Technology [online]. 2018, v. 61, e18170824. Epub 29-Nov-2018.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1101364-
dc.descriptionEdible films are an alternative to synthetic materials used for packaging foods. The aim of this study was to develop and characterize films made from cassava starch, freeze-dried acai and glycerol. The films were characterized for thickness, water vapor permeability, water solubility, anthocyanins, antioxidant capacity and mechanical properties. The results indicated a rich edible film in anthocyanins with considerable antioxidant capacity (150.70 micromol Trolox), which can extend the commercial validity of the packaged food and meets the growing demand for biodegradable packaging that tends to reduce the environmental impact. The addition results in a significant effect on the polymer matrix reducing the water solubility and water activity.
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectORAC
dc.subjectActive packaging
dc.subjectABTS
dc.titleStarch Films Added of Açaí Pulp ( Euterpe oleracea Martius).
dc.typeArtigo de periódico
dc.date.updated2018-12-14T00:04:39Zpt_BR
dc.subject.nalthesaurusBiodegradable products
dc.subject.nalthesaurusAnthocyanins
riaa.ainfo.id1101364
riaa.ainfo.lastupdate2018-12-13
dc.identifier.doihttp://dx.doi.org/10.1590/1678-4324-2018170824.
dc.contributor.institutionKênia Letícia Ferreira Pessanha, UFRRJ; Mônica Guimarães Farias, UFRRJ; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; RONOEL LUIZ DE OLIVEIRA GODOY, CTAA.
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