Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1164296
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dc.contributor.authorSANTANA NETO, D. C. de
dc.contributor.authorPAIVA, T. S.
dc.contributor.authorSANTOS, R. W. S. dos
dc.contributor.authorHELM, C. V.
dc.contributor.authorSILVA, F. A. P. da
dc.contributor.authorJORGE, L. M. de M.
dc.contributor.authorJORGE, R. M. M.
dc.date.accessioned2024-05-16T15:53:26Z-
dc.date.available2024-05-16T15:53:26Z-
dc.date.created2024-05-16
dc.date.issued2024
dc.identifier.citationJournal of Applied Polymer Science, v. 141, n. 15, 2024.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1164296-
dc.descriptionIn this study, the use of Pinh˜ao husk as a source of reinforcement material for development of edible films, where the Pinh˜ao seed flour and bovine gelatin were used as matrices for the films. Mechanical properties, water vapor perme- ability, solubility and opacity, microstructure, and thermal degradation charac- terized the films produced. The films presented homogeneous and cohesive structures. Pinh˜ao husk content positively affected film properties by increas- ing tensile strength (TS) and decreasing water vapor permeability (WVP), with Pinh˜ao flour film formulations (5.0% Pinh˜ao flour, 1.2% glycerol, and 0.4% Pinh˜ao husk) and gelatin (5.0% gelatin, 2.0% glycerol, and 0.4% Pinh˜ao husk) those that presented the best results (5.06 MPa for TS and 0.14 g.mm/kPa.h.m2 for WVP) and (3.88 MPa for TS and 0.28 g.mm/kPa.h.m2 for WVP), respec- tively The thermal degradation study revealed that the films are stable at tem- peratures below 150!C, losing only free water and volatile compounds of low molecular weight. Pinh˜ao husk can reinforce films, making them suitable as biodegradable and edible packaging materials for eco-friendly food products. This contributes to the circular economy, preserves biodiversity, and reduces plastic waste, offering promising sustainable packaging solutions.
dc.language.isopor
dc.rightsopenAccess
dc.subjectBiomaterials
dc.subjectEdible film
dc.subjectReinforcement material
dc.titlePotential of Pinhão husk (Araucaria angustifolia) as a structural reinforcement agent in the properties of edible films of Pinhão flour and gelatin.
dc.typeArtigo de periódico
dc.subject.thesagroPinhão
dc.subject.thesagroAraucária Angustifólia
dc.subject.thesagroFarinha
dc.subject.thesagroGelatina
dc.subject.nalthesaurusPackaging
riaa.ainfo.id1164296
riaa.ainfo.lastupdate2024-05-16
dc.identifier.doihttps://doi.org/10.1002/app.55233
dc.contributor.institutionDEOCLECIANO CASSIANO DE SANTANA NETO, UNIVERSIDADE FEDERAL DO PARANÁ; THAINNANE SILVA PAIVA, UNIVERSIDADE FEDERAL DO PARANÁ; ROGÉRIO WILLIAN SILVA DOS SANTOS, UNIVERSIDADE FEDERAL DO PARANÁ; CRISTIANE VIEIRA HELM, CNPF; FÁBIO ANDERSON PEREIRA DA SILVA, UNIVERSIDADE FEDERAL DA PARAÍBA; LUIZ MÁRIO DE MATOS JORGE, UNIVERSIDADE DE MARINGÁ; REGINA MARIA MATOS JORGE, UNIVERSIDADE FEDERAL DO PARANÁ.
Aparece nas coleções:Artigo em periódico indexado (CNPF)

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