Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/53354
Título: Bionanocomposites of pectin and pracaxi oil nanoemulsion as active packaging for butter
Palavras-chave: Edible film
Biopolymer
Natural antioxidant
Water vapor permeability
Sorption isotherms
Data do documento: Jun-2022
Editor: Elsevier
Citação: CANDIDO, G. S. et al. Bionanocomposites of pectin and pracaxi oil nanoemulsion as active packaging for butter. Food Packaging and Shelf Life, [S.l.], v. 32, June 2022.
Resumo: A new active packaging with antioxidant action was designed and developed. It consisted of a bionanocomposite in which different concentrations of a pracaxi oil nanoemulsion were incorporated into a plasticized xylitol pectin matrix. The water vapor barrier properties and the thermodynamic parameters associated with water adsorption were investigated, where the experimental data pointed out that the addition of the pracaxi oil nanoemulsion increased the activation energy of water vapor permeation in the films and consequently reduced the permeability of the bionanocomposites. In addition, the nanoemulsion increased the number of active sites on the surface of the films, which favored water adsorption on the surface of the films. Also, the results showed that, in comparison with the pectin film, the bionanocomposite containing the pracaxi oil nanoemulsion efficiently improved the stability of butter samples against oxidation processes and was a promising strategy for extending the shelf life of butter.
URI: https://www.sciencedirect.com/science/article/pii/S2214289422000540
http://repositorio.ufla.br/jspui/handle/1/53354
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