Efeito da concentração de plastificante em revestimentos comestíveis à base de blendas de poli(álcool vinílico) (PVA) e amido catiônico (CS)

• Ano de defesa: 2023
• Autor(a) principal: Petry, Jaiane Maiara
• Orientador(a): Dragunski, Douglas Cardoso
• Banca de defesa: Dragunski, Douglas Cardoso , Bariccatti, Reinaldo Aparecido , Santos Junior, Oscar de Oliveira
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Estadual do Oeste do Paraná; Toledo
• Programa de Pós-Graduação: Programa de Pós-Graduação em Química
• Departamento: Centro de Engenharias e Ciências Exatas
• País: Brasil
• Palavras-chave em Português: Sorbitol; Filme biodegradável; Acerola; Preservação de alimentos
• Palavras-chave em Inglês: Biodegradable film; Barbados cherry; Food preservation
• Área do conhecimento CNPq: CIENCIAS EXATAS E DA TERRA::QUIMICA
• Link de acesso: https://tede.unioeste.br/handle/tede/6837

Films based on poly(vinyl alcohol) (PVA) and cationic starch (CS) were combined with different percentages of sorbitol (S) to evaluate the effect of the plasticizer on the properties of the films. FTIR and DRX analyzes confirmed the interaction between them. However, SEM micrographs confirmed the formation of sorbitol crystals on the surface of the films. These crystals became more evident with increasing amount of sorbitol. The polymer/sorbitol mixture is stable for a short period. The mixtures showed low values of water vapor transmission rate, reaching (7.703 ± 0.00) g h-1 m-2 and low solubility values for films containing higher amounts of CS. The lack of statistical differences in most parameters suggests that increasing the amount of sorbitol does not promote any significant gain in percentages greater than 15% m/m. As a coating, the mixture composed of 75% PVA, 25% CS and 15% S successfully reduced moisture loss in the acerolas, and preserved the bright red color of the fruits for longer periods. In addition, the coating led to a more homogeneous maturation, and increased the shelf life of the acerolas by one day (temperature of 25ºC). This confirms the suitability of this mixture for food coating purposes.