Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1187460
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dc.contributor.authorRODRIGUES, G. C. P.
dc.contributor.authorPROCOPIO, F. R.
dc.contributor.authorHENRIQUE, J. F.
dc.contributor.authorBREXÓ, R. P.
dc.contributor.authorFERREIRA, M. D.
dc.date.accessioned2026-06-10T21:20:01Z-
dc.date.available2026-06-10T21:20:01Z-
dc.date.created2026-06-10
dc.date.issued2026
dc.identifier.citationChemFoodChem, V. 2, e00042, 2026.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1187460-
dc.descriptionFoodloss 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
dc.language.isoeng
dc.rightsopenAccess
dc.subjectAve
dc.titleUcuúba Fat (Virola surinamensis) and Cellulose Nanocrystals Functionalizing Cassava (Manihot esculenta) Starch Films.
dc.typeArtigo de periódico
dc.format.extent212 p.
riaa.ainfo.id1187460
riaa.ainfo.lastupdate2026-06-10
dc.identifier.doihttps://doi.org/10.1002/cfch.202500042
dc.contributor.institutionFEDERAL UNIVERSITY OF SÃO CARLOS (UFSCAR); FEDERAL UNIVERSITY OF SÃO CARLOS (UFSCAR); MARCOS DAVID FERREIRA, CNPDIA.
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