Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1186898
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dc.contributor.authorMAURÍCIO, R. A.
dc.contributor.authorOLIVEIRA FILHO, J. G. de
dc.contributor.authorSANTOS, L. B. dos
dc.contributor.authorALENCAR, S. M. de
dc.contributor.authorMAIA, R. A.
dc.contributor.authorBRIENZO, M.
dc.contributor.authorALONSO, J. D.
dc.contributor.authorNASSU, R. T.
dc.contributor.authorAZEREDO, H. M. C. de
dc.date.accessioned2026-05-15T18:49:02Z-
dc.date.available2026-05-15T18:49:02Z-
dc.date.created2026-05-15
dc.date.issued2026
dc.identifier.citationFood measurement and characterization, 2026.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1186898-
dc.descriptionEdible films based on Allium purees, such as onion (Allium cepa L.) and garlic (Allium sativum L.), are a promising alternative for food packaging due to their high levels of polysaccharides, bioactive compounds, and intrinsic flavor, which enhance the sensory and functional properties of packaged foods. However, large-scale production is essential for these packaging materials to reach the final consumer. In this study, film-based purees were developed from hydrothermally pretreated onion and garlic, with or without carboxymethylcellulose (CMC), using both continuous casting and laboratory-scale bench casting methods. The properties of films produced by continuous casting were compared to those obtained by bench casting. Films containing CMC exhibited a more cohesive structure and improved mechanical performance (Tensile Strength (TS) increased by approximately 79%), higher contact angles (increased by approximately 112%), while water vapor permeability (WVP) and water solubility decreased by approximately 27% and 8.5%, respectively (p < 0.05 for all parameters), indicating better barrier properties. CMC also increased thermal stability, while the heat sealability of the films was unaffected by the production method. All films demonstrated strong antioxidant activity, regardless of their production method. These findings highlight the potential of CMC-enriched Allium-based edible films for packaging fatty foods prone to lipid oxidation. Hydrothermal pretreatment of whole Allium purees enhanced antioxidant properties, resulting in films with high antioxidant activity. Furthermore, the successful application of continuous casting demonstrates the feasibility of scaling up production, supporting the development of commercially viable bio-based packaging solutions.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectHydrothermal pretreatment
dc.subjectAllium vegetables
dc.subjectActive food packaging
dc.titleDevelopment and characterization of edible films from onion and garlic purees via continuous casting for scalable active food packaging.
dc.typeArtigo de periódico
dc.subject.thesagroBiofilme
dc.subject.thesagroCebola
dc.subject.thesagroAlho
dc.subject.nalthesaurusEdible films
dc.subject.nalthesaurusOnions
dc.subject.nalthesaurusGarlic
dc.subject.nalthesaurusAllium
dc.subject.nalthesaurusAntioxidant activity
dc.description.notesFirst online
riaa.ainfo.id1186898
riaa.ainfo.lastupdate2026-05-15
dc.identifier.doihttps://doi.org/10.1007/s11694-026-04361-3
dc.contributor.institutionRAQUEL ALVES MAURÍCIO, UNIVERSIDADE ESTADUAL PAULISTA JÚLIO DE MESQUITA FILHO; JOSEMAR GONÇALVES DE OLIVEIRA FILHO, FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO; LETICIA BUENO DOS SANTOS, UNIVERSIDADE ESTADUAL PAULISTA JÚLIO DE MESQUITA FILHO; SEVERINO MATIAS DE ALENCAR, UNIVERSIDADE DE SÃO PAULO; ROSANGELA ALMEIDA MAIA, UNIVERSIDADE ESTADUAL PAULISTA JÚLIO DE MESQUITA FILHO; MICHEL BRIENZO, UNIVERSIDADE ESTADUAL PAULISTA JÚLIO DE MESQUITA FILHO; JOVAN DURAN ALONSO, UNIVERSIDADE ESTADUAL PAULISTA JÚLIO DE MESQUITA FILHO; RENATA TIEKO NASSU, CPPSE; HENRIETTE MONTEIRO CORDEIRO DE AZEREDO, CNPDIA.
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