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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

New approach in the development of edible films: The use of carnauba wax micro- or nanoemulsions in arrowroot starch-based films

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Author(s):
de Oliveira Filho, Josemar Gonsalves [1] ; de Oliveira Nobre Bezerra, Carmen Cris [2] ; Albiero, Beatriz Regina [3] ; Alencar Oldoni, Fernanda Campos [1] ; Miranda, Marcela [1] ; Egea, Mariana Buranelo [4] ; Cordeiro de Azeredo, Henriette Monteiro [5, 6] ; Ferreira, Marcos David [6]
Total Authors: 8
Affiliation:
[1] Sao Paulo State Univ UNESP, Sch Pharmaceut Sci, Rod Araraquara Jau Km 1, Araraquara, SP - Brazil
[2] Univ Fed Sao Carlos, Dept Biol, Sao Carlos - Brazil
[3] Univ Sao Paulo, Sao Carlos Inst Chem IQSC, Sao Carlos - Brazil
[4] Goiano Fed Inst Educ Sci & Technol, Campus Rio Verde, Rio Verde, Go - Brazil
[5] Brazilian Agr Res Corp, Embrapa Agroind Trop, Fortaleza, Ceara - Brazil
[6] Brazilian Agr Res Corp, Embrapa Instrumentaao, Sao Carlos - Brazil
Total Affiliations: 6
Document type: Journal article
Source: FOOD PACKAGING AND SHELF LIFE; v. 26, DEC 2020.
Web of Science Citations: 1
Abstract

Starch-based films can have their poor technological properties improved by lipid supplementation using emulsification step as strategy. Our aim was to evaluate the incorporation of carnauba wax (0-15 wt%) using emulsion technology -micro-(ME) and nanoemulsion (NE) -in the characteristics (physical, technological, and optical) of arrowroot starch films. The presence of carnauba wax in the films increased their hydrophobic characteristics, reducing water solubility, moisture, water vapor permeability, and thermal stability, as well as improved the light barrier properties. The films with NE presented lower water vapor permeability and light barrier properties, as well as a better tensile strength and smoother microstructure than the films performed with ME. The addition of either ME or NE enhanced the barrier properties and elongation of films, which results in films that may be used as environmentally friendly food packaging materials. In addition, nanoemulsification seems to be a good strategy for incorporating hydrophilic compounds in starch-based films. (AU)

FAPESP's process: 18/24612-9 - Application of nanoemulsions with essential oils as natural coatings for application in post-harvesting strawberry conservation
Grantee:Josemar Gonçalves de Oliveira Filho
Support type: Scholarships in Brazil - Doctorate