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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Application in situ of biodegradable films produced with starch, citric pectin and functionalized with feijoa (Acca sellowiana (Berg) Burret) extracts: An effective proposal for food conservation

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Autor(es):
Sganzerla, William Gustavo [1, 2] ; da Rosa, Cleonice Goncalves [3] ; Gomes da Silva, Aline Priscilla [4] ; Ferrareze, Jocleita Peruzzo [1] ; Azevedo, Monia Stremel [1] ; Forster-Carneiro, Tania [2] ; Nunes, Michael Ramos [1] ; de Lima Veeck, Ana Paula [1]
Número total de Autores: 8
Afiliação do(s) autor(es):
[1] Fed Inst Educ Sci & Technol Santa Catarina IFSC, Campus Lages, Rua Heitor Villa Lobos 222, BR-88506400 Lages, SC - Brazil
[2] Univ Estadual Campinas, UNICAMP, Sch Food Engn FEA, Grad Program Food Engn, Monteiro Lobato St 80, BR-13083862 Campinas, SP - Brazil
[3] Univ Planalto Catarinense UNIPLAC, Grad Program Environm & Hlth, Av Mal Castelo Branco 170, BR-88680000 Lages, SC - Brazil
[4] Michigan State Univ, Dept Biosyst & Agr Engn, E Lansing, MI 48824 - USA
Número total de Afiliações: 4
Tipo de documento: Artigo Científico
Fonte: International Journal of Biological Macromolecules; v. 189, p. 544-553, OCT 31 2021.
Citações Web of Science: 0
Resumo

In this study, biodegradable films produced with starch, citric pectin, and functionalized with antioxidant compounds from feijoa (Acca sellowiana (Berg) Burret) were in situ applied for the conservation of ground beef, bread, and grapes. The results demonstrated that the films produced were an excellent source of stable antioxidant compounds, with antimicrobial activity against Escherichia coli, Salmonella, and Shigella. The bioactive films based on biological macromolecules positively stabilized the polyunsaturated fatty acids and deterioration reactions in ground beef. The release of bioactive compounds from the films was responsible for inhibiting molds and yeasts in bread, increasing their shelf life for 30 days of storage. The application of film coating and packaging in grapes increased postharvest conservation and maintained steady physicochemical characteristics. Therefore, the innovative films produced can release bioactive compounds with antioxidant and antimicrobial activity, and consequently, can be proposed as an effective material for food conservation, increasing the shelf life of perishable food products. (AU)

Processo FAPESP: 19/26925-7 - Desenvolvimento de um sistema automatizado para produção de precursores de biocombustíveis através da tecnologia subcrítica
Beneficiário:William Gustavo Sganzerla
Linha de fomento: Bolsas no Brasil - Doutorado Direto
Processo FAPESP: 18/14938-4 - Waste2energy: integração das tecnologias supercrítica e digestão anaeróbia através de um sistema automatizado para produção de precursores de biocombustíveis
Beneficiário:Tânia Forster Carneiro
Linha de fomento: Auxílio à Pesquisa - Jovens Pesquisadores - Fase 2