| Texto completo | |
| Autor(es): |
Marangoni, Luis, Jr.
;
Jamroz, Ewelina
;
Goncalves, Sayeny de Avila
;
da Silva, Renan Garcia
;
Vercelino Alves, Rosa Maria
;
Vieira, Ronierik Pioli
Número total de Autores: 6
|
| Tipo de documento: | Artigo Científico |
| Fonte: | FOOD HYDROCOLLOIDS FOR HEALTH; v. 2, p. 8-pg., 2022-12-01. |
| Resumo | |
The objective of this work was to evaluate the effect of green propolis extract (PE) and silica nanoparticles (SiO2) on the structure of sodium alginate-based films (SA), as well as their physical and antioxidant properties. Control samples (only SA), films with SA and PE (SA/PE3%), as well as films simultaneously containing SA, PE and SiO2 (SA/PE3%/SiO 25% and SA/PE3%/SiO 210%) were systematically evaluated. Scanning electron microscopy revealed homogenous distribution of PE and SiO2 within the film matrix. The addition of both compounds increased tensile strength from 12.9 +/- 1.2 (control) to 19.6 +/- 1.4 MPa (SA/PE3%/SiO2 10%), without noting any extreme changes in elongation at break or modulus of elasticity. Additionally, the incorporation of PE provided an outstanding UV light blocking effect, and strong DPPH radical-scavenging activity for all samples, therefore, suggesting their potential for future application in active food packaging. (AU) | |
| Processo FAPESP: | 21/04043-2 - Interação alimento-embalagem-processo: efeito de tecnologias emergentes de processamento e de diferentes simulantes de alimentos sobre as propriedades de embalagens |
| Beneficiário: | Luís Marangoni Júnior |
| Modalidade de apoio: | Bolsas no Brasil - Pós-Doutorado |