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dc.contributor.CRUESPUniversidade Estadual de Campinaspt_BR
dc.typeArtigo de periódicopt_BR
dc.titleEvaluation of edible films and coatings formulated with cassava starch, glycerol, carnauba wax and stearic acidpt_BR
dc.contributor.authorChiumarelli, Mpt_BR
dc.contributor.authorHubinger, MDpt_BR
unicamp.author.emailchiumarelli@gmail.compt_BR
unicamp.authorChiumarelli, Marcela Hubinger, Miriam D. Univ Estadual Campinas, Dept Food Engn, Sch Food Engn, UNICAMP, BR-13083862 Campinas, SP, Brazilpt_BR
dc.subjectCassava starchpt_BR
dc.subjectRespiration ratept_BR
dc.subjectWater vapor resistancept_BR
dc.subjectMicrostructurept_BR
dc.subjectFresh-cut applept_BR
dc.subject.wosWater-vapor Permeabilitypt_BR
dc.subject.wosWhey-protein Filmspt_BR
dc.subject.wosMechanical-propertiespt_BR
dc.subject.wosBarrier Propertiespt_BR
dc.subject.wosPhysical-propertiespt_BR
dc.subject.wosPlasticized Starchpt_BR
dc.subject.wosOptical-propertiespt_BR
dc.subject.wosImprove Barrierpt_BR
dc.subject.wosCitric-acidpt_BR
dc.subject.wosShelf-lifept_BR
dc.description.abstractThis study aimed at characterizing four formulations of cassava starch, glycerol, carnauba wax and stearic acid-based edible coatings/films, evaluating their water vapor resistance, the respiration rate of coated apple slices, surface solid density, solubility, mechanical properties, thermal properties and microstructure. Among the formulations evaluated, only the formulation with higher wax content did not promote an effective barrier to oxygen and water vapor and resulted in more rigid films. Formulations with higher glycerol content promoted lower respiration rate of apple slices, good water vapor resistance and flexible films, but the microstructure analysis showed a non-homogenous surface of the films with higher wax content. The glycerol added in formulations increased the solubility and reduced the melting temperature of the films. Formulation with 0.2% carnauba wax showed intermediate values of analyzed properties and promoted films with a more regular surface. Formulation containing 3% (w/w) cassava starch, 1.5% (w/w) glycerol, 0.2% (w/w) carnauba wax and 0.8% (w/w) stearic acid, presented films with a cohesive matrix, resulting in better mechanical properties, barrier to moisture and gas exchange. (C) 2013 Elsevier Ltd. All rights reserved.pt
dc.relation.ispartofFood Hydrocolloidspt_BR
dc.relation.ispartofabbreviationFood Hydrocolloidspt_BR
dc.publisher.cityOxfordpt_BR
dc.publisher.countryInglaterrapt_BR
dc.publisherElsevier Sci Ltdpt_BR
dc.date.issued2014pt_BR
dc.date.monthofcirculationJULpt_BR
dc.identifier.citationFood Hydrocolloids. Elsevier Sci Ltd, v. 38, n. 20, n. 27, 2014.pt_BR
dc.language.isoenpt_BR
dc.description.volume38pt_BR
dc.description.firstpage20pt_BR
dc.description.lastpage27pt_BR
dc.rightsfechadopt_BR
dc.rights.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policypt_BR
dc.sourceWeb of Sciencept_BR
dc.identifier.issn0268-005Xpt_BR
dc.identifier.eissn1873-7137pt_BR
dc.identifier.wosidWOS:000334848100003pt_BR
dc.identifier.doi10.1016/j.foodhyd.2013.11.013pt_BR
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)pt_BR
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)pt_BR
dc.description.sponsorship1Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)pt_BR
dc.description.sponsorship1Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)pt_BR
dc.description.sponsordocumentnumberFAPESP [08/553431, 09/51420-4]pt
dc.date.available2014-07-30T17:27:59Z
dc.date.available2015-11-26T16:43:35Z-
dc.date.accessioned2014-07-30T17:27:59Z
dc.date.accessioned2015-11-26T16:43:35Z-
dc.description.provenanceMade available in DSpace on 2014-07-30T17:27:59Z (GMT). No. of bitstreams: 0 Previous issue date: 2014en
dc.description.provenanceMade available in DSpace on 2015-11-26T16:43:35Z (GMT). No. of bitstreams: 0 Previous issue date: 2014en
dc.identifier.urihttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/65810
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/65810-
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