Detalhes bibliográficos
| Ano de defesa: |
2012 |
| Autor(a) principal: |
Sousa, Gardênia Martins
 |
| Orientador(a): |
Soares Junior, Manoel Soares
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| Banca de defesa: |
Não Informado pela instituição |
| Tipo de documento: |
Dissertação
|
| Tipo de acesso: |
Acesso aberto |
| Idioma: |
por |
| Instituição de defesa: |
Universidade Federal de Goiás
|
| Programa de Pós-Graduação: |
Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (EAEA)
|
| Departamento: |
Escola de Agronomia e Engenharia de Alimentos - EAEA (RG)
|
| País: |
Brasil
|
| Palavras-chave em Português: |
|
| Área do conhecimento CNPq: |
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| Link de acesso: |
http://repositorio.bc.ufg.br/tede/handle/tde/2900
|
Resumo: |
The aim of this study was to produce and evaluate active biodegradable films produced with rice flour, poly(butylene adipate co-terephthalate) (PBAT), glycerol and potassium sorbate (0%, 1% , 3% and 5%) blends as well evaluate its application as active packaging for conservation of fresh lasagna pasta. Biodegradable films were produced by extrusion process and used to separate fresh pasta layers without preservative supplied by a pasta firm and stored at 7,0 ± 2,0 ° C. Films were analised for optical, water vapor permeability, mechanical and microstructural properties, and the latter two were also carried out after storage of fresh pasta for 45 days. A stability study was performed for six weeks in relation to microbiological, physical, and chemical aspects and to quantify the sorbic acid concentration migrated from biodegradable films to product. Films of rice flour, PBAT, glycerol and potassium sorbate blends showed good processability and allowed the production of films by blowing extrusion technology in pilot scale with compatible characteristics compare to commercial films. Rice flour proved to be an excellent material for the formulation of biodegradable films because it is a raw material from renewable source and low cost. The addition of potassium sorbate at a range of 1-5% didn t affect the mechanical properties of films and concentration of not less than 3% sorbate reduced opacity, however increased the water vapor permeability. The microbial multiplication was lower in fresh pasta containing sorbic acid migrated from the films. The moisture content decreased during the storage of fresh pasta with films containing potassium sorbate in which films retained water from products. The pH reduced in all treatments however more pronounced in the treatments without potassium sorbate due to fermentation process by psychrotrophics . This fermentation process was one of the factors determining fresh pasta shelf life. The color difference of fresh pasta ( E) with sorbic acid were superior at fresh pasta without preservative. The migration rate of sorbic acid from the films to fresh pasta was higher at films with 1% potassium sorbate. It is recommended to add 3% of potassium sorbate in biodegradable films of rice flour, poly(butylene adipate co-terephthalate) and glycerol, for conservation of fresh lasagna pasta because this concentration is sufficient to secure product and to promote shelf life extension near to the fresh pasta distributed commercially by the supplier, with the beneficit of having lower concentration of sorbic acid in the final product. |
