Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1185977
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dc.contributor.authorCARVALHO, A. C. F.
dc.contributor.authorPREBIANCA, J.
dc.contributor.authorMARAFON, K.
dc.contributor.authorPRESTES, A. A.
dc.contributor.authorANDRADE, D. R. M.
dc.contributor.authorHELM, C. V.
dc.contributor.authorGOIS, J. S. de
dc.contributor.authorTEDESCHI, P.
dc.contributor.authorSOUZA, C. K. de
dc.contributor.authorPRUDÊNCIO, E. S.
dc.date.accessioned2026-04-02T01:45:54Z-
dc.date.available2026-04-02T01:45:54Z-
dc.date.created2026-03-31
dc.date.issued2026
dc.identifier.citationProcesses, v. 14, n. 7, 2026.
dc.identifier.issn2227-9717
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1185977-
dc.descriptionYerba mate (Ilex paraguariensis) is a widely consumed beverage recognized for its high antioxidant content and bioactive compounds with health-promoting properties. Concentrating yerba mate extracts represents a valuable opportunity for industrial applications, including food packaging. Block freeze-concentration is a promising technology for concentrating food solutions while preserving functional compounds. In this context, the use of biodegradable polymers combined with natural components derived from by-products aligns with circular economy principles. This study aimed to develop an active and intelligent biopolymer film using residues from the block freeze-concentration of yerba mate extract (ice fraction). The film was produced by the casting method. Block freeze-concentration was performed in three stages, and process efficiency was evaluated using ice fraction 3. The films were characterized for physical, mechanical, thermal, antioxidant (total phenolic content, DPPH, and ABTS), and intelligent properties, including pH-responsive color changes, thickness, biodegradability, barrier performance, molecular structure by FTIR spectroscopy, and morphology by scanning electron microscopy (SEM). The main results showed a total phenolic content of 1.01 ± 0.02 mg GAE g−1 of film, 2094 ± 5.00 µmol TE g−1 for DPPH, and 1610.00 ± 8.00 µmol TE g−1 for ABTS. Color changes observed at different pH levels (4, 7, 10, and 12) demonstrated the film’s potential for application in intelligent packaging as a freshness indicator. The film exhibited complete disintegration under soil burial conditions within 45 days. The film presented a water vapor permeability of (1.80 ± 0.01) × 10−7 g H2O·m−1·s−1·Pa−1 and an average thickness of 0.26 ± 0.03 mm. As a result, these findings indicate that products derived from block freeze-concentration residues of yerba mate extract can be effectively applied in sustainable food packaging systems, contributing to shelf-life extension through antioxidant preservation and intelligent functionality.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectErva mate
dc.subjectCircular economy
dc.subjectEconomia circular
dc.subjectProduto biodegradável
dc.subjectAtividade antioxidante
dc.titleApplication of residues from block freeze-concentrated yerba mate (Ilex paraguariensis) extract as functional agents in smart biopolymeric systems under a circular economy perspective.
dc.typeArtigo de periódico
dc.subject.thesagroIlex Paraguariensis
dc.subject.thesagroEmbalagem
dc.subject.thesagroBiofilme
dc.subject.nalthesaurusYerba mate
dc.subject.nalthesaurusBiodegradable products
dc.subject.nalthesaurusAntioxidant activity
dc.subject.nalthesaurusBioactive compounds
riaa.ainfo.id1185977
riaa.ainfo.lastupdate2026-04-01
dc.identifier.doihttps://doi.org/10.3390/pr14071122
dc.contributor.institutionANA CAROLINE FERREIRA CARVALHO, UNIVERSIDADE DE BLUMENAU; JULIA PREBIANCA, UNIVERSIDADE DE BLUMENAU; KARINE MARAFON, UNIVERSIDADE DE SANTA CATARINA; AMANDA ALVES PRESTES, UNIVERSIDADE DE SANTA CATARINA; DAYANNE REGINA MENDES ANDRADE, UNIVERSIDADE FEDERAL DO PARANA; CRISTIANE VIEIRA HELM, CNPF; JEFFERSON SANTOS DE GOIS, UNIVERSIDADE DO ESTADO DO RIO DE JANEIRO; PAOLA TEDESCHI, UNIVERSIDADE DE FERRARA; CAROLINA KREBS DE SOUZA, UNIVERSIDADE DE BLUMENAU; ELANE SCHWINDEN PRUDÊNCIO, UNIVERSIDADE DE SANTA CATARINA.
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