Title:	Ucuúba Fat (Virola surinamensis) and Cellulose Nanocrystals Functionalizing Cassava (Manihot esculenta) Starch Films.
Authors:	RODRIGUES, G. C. P. PROCOPIO, F. R. HENRIQUE, J. F. BREXÓ, R. P. FERREIRA, M. D.
Affiliation:	FEDERAL UNIVERSITY OF SÃO CARLOS (UFSCAR); FEDERAL UNIVERSITY OF SÃO CARLOS (UFSCAR); MARCOS DAVID FERREIRA, CNPDIA.
Date Issued:	2026
Citation:	ChemFoodChem, V. 2, e00042, 2026.
Pages:	12 p.
Description:	Foodloss remainsamajorchallengealongtheproductionchain.Plant-basedediblecoatingshaveemergedasaneffective, sustainablestrategytoextendshelflife.Starch-basedcoatingshavedesirableopticalproperties,buttheirhighhydrophilicitylimits performance. IncorporatingnaturaladditivesfromAmazondiversity, suchaslipidsandcellulosenanotechnologyderivatives, canenhance their functionality. Themaingoalwas todevelopedible coatings fromBrazilian flora composedof cassava (Manihotesculenta)starch(CS)andUcuúba(Virolasurinamensis)(Ucu)fat,combinedwithcellulosenanocrystals(CNC).Eight formulationswerepreparedbycasting,varyingglycerol(25%and30%)andadditivecomposition(Ucu,CNC,andUcu+CNC). Theresultingfilmswerecharacterizedforphysical-chemical,optical,mechanical,andmicrostructuralproperties.Ucuúbafat increasedopacity, reducingglossandmechanicalstrength.CNC, incontrast,enhancedbrightnessandtensilestrength.Films withbothUcuandCNCshowedreducedwatercontactangle(WCA),suggestingincreasedwettability.TheyalsoimprovedUV Vislightblockingby60%comparedtocontrols.Microscopyrevealedthatcombinedfilmshadamorecontinuousandregular structurethanthosewithonlyUcuúbafat.TheseresultsdemonstratethatcombiningUcuandCNCcantailorthepropertiesof starch-basedcoatings.Thisapproachenablesthedevelopmentofsustainable,plant-derivedediblefilmstoprotectfreshfoods
Keywords:	Ave
DOI:	https://doi.org/10.1002/cfch.202500042
Type of Material:	Artigo de periódico
Access:	openAccess
Appears in Collections:	Artigo em periódico indexado (CNPDIA)