Detalhes bibliográficos
| Ano de defesa: |
2018 |
| Autor(a) principal: |
LINS, Lara Oliveira
 |
| Orientador(a): |
MELO, Enayde de Almeida |
| Banca de defesa: |
ANDRADE, Samara Alvachian Cardoso,
SALGADO, Silvana Magalhães,
YOSHIDA, Cristiana Pedroso |
| Tipo de documento: |
Dissertação
|
| Tipo de acesso: |
Acesso aberto |
| Idioma: |
por |
| Instituição de defesa: |
Universidade Federal Rural de Pernambuco
|
| Programa de Pós-Graduação: |
Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos
|
| Departamento: |
Departamento de Ciências Domésticas
|
| País: |
Brasil
|
| Palavras-chave em Português: |
|
| Área do conhecimento CNPq: |
|
| Link de acesso: |
http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/7351
|
Resumo: |
The use of agro-industrial waste is a growing trend, and one of its applicability is as raw material in the production of biodegradable and active packaging, generating economic and environmental advantages. This study aimed at the use of residues of three fruits, pineapple, acerola and guava, applying them in the form of mix of flours (ternary mix) and hydroethanolic extract (EHFR) of this mix in alginate films. In order to evaluate the effect of the addition of the flour mix and the EHFR, the fractional factorial design 24-1 was applied, totaling 12 tests, having as independent variables: Alginate concentration (1 to 2%); of the flour mix (0 to 3%); EHRF (2.0 to 10%) and glycerol (0.2 to 0.3%); and as dependent variables: total phenol content (FT); retention of FT and antioxidant capacity. Films made with 1% alginate gave the best responses; 3% flour mix; 0.2 mL of glycerol and 2 or 10 mL of EHFR, with and without crosslinking. Experiments to validate these results, using fixed ratio of alginate (1g); (3 g), and varying that of EHFR (2.5%, 5%, 7.5% and 10%), which showed an increase in FT content and of the antioxidant capacity proportional to the volume of EHFR added to the film. The physical, optical, mechanical and barrier characteristics of these films were influenced by the addition of the flour and EHFR mix, with a significant increase in thickness, solubility, moisture and swelling, and with moderate efficacy of water vapor pressure; the films became darker, with brown tones, and more opaque, independent of the volume of EHFR. There were also changes in the mechanical properties, presenting lower tensile strength; higher deformation in the rupture and less rigidity. In view of these data, it is possible to verify the viability of the addition of the flour mix, associated to its hydroethanolic extract, in the production of alginate films, with good physical, optical, mechanical, barrier and antioxidant properties, allowing to see its application as food packaging. |
