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dc.creatorBegali, Danielly de Oliveira-
dc.creatorFerreira, Laura Fonseca-
dc.creatorOliveira, Ana Carolina Salgado de-
dc.creatorBorges, Soraia Vilela-
dc.creatorSena Neto, Alfredo Rodrigues de-
dc.creatorOliveira, Cassiano Rodrigues de-
dc.creatorYoshida, Maria Irene-
dc.creatorSarantopoulos, Claire I. G. L.-
dc.date.accessioned2022-01-14T21:58:12Z-
dc.date.available2022-01-14T21:58:12Z-
dc.date.issued2021-06-
dc.identifier.citationBEGALI, D. de O. et al. Effect of the incorporation of lignin microparticles on the properties of the thermoplastic starch/pectin blend obtained by extrusion. International Journal of Biological Macromolecules, [S. I.], v. 180, p. 262-271, June 2021. DOI: https://doi.org/10.1016/j.ijbiomac.2021.03.076.pt_BR
dc.identifier.urihttps://doi.org/10.1016/j.ijbiomac.2021.03.076pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/48858-
dc.description.abstractThe present study aimed to produce thermoplastic starch films with different concentrations of thermoplastic pectin and the addition of 4% lignin microparticles as a reinforcing and active agent. The pectin improved the modulus of elasticity, and decreased the elongation at break. In addition, it improved the UV light protection to 100% at 320 nm and 95.9% at 400 nm. The incorporation of lignin microparticles improved the thermal stability of the blends made with 25% and 50% thermoplastic pectin when compared to the pectin-free blends. The blend with 25% thermoplastic pectin led to an increase of 75.8% and 34% in elongation at break and deformation of the films, respectively. This blend also improved the UV light protection to 100% due to its dark brown color. Regarding the permeability properties, the films with 25% and 50% thermoplastic pectin showed lower oxygen permeability (48% and 65%) and an increase in the antioxidant activities from 2.7% to 71.08% and 4.1% to 79.28%, respectively. Thus, the polymer blend with 25% thermoplastic pectin with the incorporation of lignin microparticles proved to be a good alternative for use in foods sensitive to the effects of oxygen and UV light.pt_BR
dc.languageenpt_BR
dc.publisherElsevierpt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceInternational Journal of Biological Macromoleculespt_BR
dc.subjectExtrusionpt_BR
dc.subjectBiodegradablept_BR
dc.subjectAntioxidantpt_BR
dc.subjectMicropartículas de ligninaspt_BR
dc.subjectAmido termoplásticopt_BR
dc.subjectBlendas de pectinapt_BR
dc.titleEffect of the incorporation of lignin microparticles on the properties of the thermoplastic starch/pectin blend obtained by extrusionpt_BR
dc.typeArtigopt_BR
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