Optimization of cellulose acetate films incorporated with cellulose nanocrystals and fruit salad flavor
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista de Engenharia Química e Química |
Texto Completo: | https://periodicos.ufv.br/jcec/article/view/14855 |
Resumo: | Increasing consumer awareness of the safety and quality of food is motivating innovations in food packaging. Packaged foods undergo several changes during storage (reflecting their loss of quality) that result in changes in the composition of the packaging environment. The present study aimed to incorporate cellulose nanocrystals and fruit salad flavoring into cellulose acetate films. Twelve formulations were generated using the Central Composite Rotational Design (DCCR) method, and moisture and transparency analyzes were performed. As a consequence of the results of the design, the formulation was optimized in order to reduce the transparency of the films, creating an extra barrier against light and thus reducing the process of lipid oxidation, as well as minimizing the moisture content of the films, which is directly related to the loss of quality of the foods. The results suggest that cellulose nanocrystals and fruit salad aroma have the potential to be incorporated into cellulose acetate films and applied to foods (such as minimally processed fruits), improving their quality and safety. In addition, the production of active and biodegradable polymers proves to be an ecologically correct alternative for the production of food packaging, as a replacement for materials based on synthetic and non-biodegradable polymers, since they cause serious environmental problems. |
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Optimization of cellulose acetate films incorporated with cellulose nanocrystals and fruit salad flavorOptimización de películas de acetato de celulosa incorporadas con nanocristales de celulosa y sabor a ensalada de frutasOtimização de filmes de acetato de celulose incorporado com nanocristais de celulose e aroma de salada de frutasBiodegradable. Biopolymer. Desirability. Flavor. Nanocomposite.Biodegradável. Biopolímero. Desejabilidade. Flavor. Nanocompósito.Biodegradable. Biopolímero. Atractivo. Sabor. Nanocompuesto.Increasing consumer awareness of the safety and quality of food is motivating innovations in food packaging. Packaged foods undergo several changes during storage (reflecting their loss of quality) that result in changes in the composition of the packaging environment. The present study aimed to incorporate cellulose nanocrystals and fruit salad flavoring into cellulose acetate films. Twelve formulations were generated using the Central Composite Rotational Design (DCCR) method, and moisture and transparency analyzes were performed. As a consequence of the results of the design, the formulation was optimized in order to reduce the transparency of the films, creating an extra barrier against light and thus reducing the process of lipid oxidation, as well as minimizing the moisture content of the films, which is directly related to the loss of quality of the foods. The results suggest that cellulose nanocrystals and fruit salad aroma have the potential to be incorporated into cellulose acetate films and applied to foods (such as minimally processed fruits), improving their quality and safety. In addition, the production of active and biodegradable polymers proves to be an ecologically correct alternative for the production of food packaging, as a replacement for materials based on synthetic and non-biodegradable polymers, since they cause serious environmental problems.El aumento de la conciencia del consumidor sobre la seguridad y la calidad de los alimentos ha impulsado las innovaciones en el envasado de alimentos. Los alimentos envasados ??sufren varios cambios durante el almacenamiento (lo que refleja su pérdida de calidad) que dan como resultado cambios en la composición del entorno del envasado. El presente estudio tuvo como objetivo incorporar nanocristales de celulosa y aroma de ensalada de frutas en películas de acetato de celulosa. Se generaron doce formulaciones utilizando el método de diseño rotacional compuesto central (DCCR) y se realizaron análisis de humedad y transparencia. Como resultado de los resultados del diseño, se optimizó la formulación para reducir la transparencia de las películas, formando una barrera extra contra la luz y reduciendo así el proceso de oxidación de lípidos, además de minimizar el contenido de humedad de las películas, que es directamente relacionados con la pérdida de calidad de los alimentos. Los resultados sugieren que los nanocristales de celulosa y el aroma de ensalada de frutas tienen potencial para ser incorporados en películas de acetato de celulosa y aplicados a alimentos (como frutas mínimamente procesadas), mejorando su calidad e inocuidad. Además, la producción de polímeros activos y biodegradables demuestra ser una alternativa ecológicamente correcta para la producción de envases para alimentos, en reemplazo de materiales basados ??en polímeros sintéticos y no biodegradables, ya que estos causan serios problemas ambientales.O aumento da conscientização dos consumidores sobre a segurança e qualidade dos alimentos vem motivando inovações nas embalagens de alimentos. Os alimentos embalados sofrem diversas alterações durante o armazenamento (refletindo sua perda de qualidade) que resultam em alterações na composição do ambiente da embalagem. O presente estudo visou incorporar nanocristais de celulose e aroma de salada de frutas em filmes de acetato de celulose. Foram geradas 12 formulações utilizando o método de Delineamento Composto Central Rotacional (DCCR), sendo realizadas as análises de umidade e transparência. Em decorrência aos resultados do delineamento, foi otimizada a formulação com intuito de diminuir a transparência dos filmes, formando uma barreira extra contra a luz e assim diminuir o processo de oxidação lipídica, além de minimizar o teor de umidade dos filmes, que está diretamente relacionando a perda de qualidade dos alimentos. Os resultados sugerem que os nanocristais de celulose e o aroma de salada de frutas tem potencial para ser incorporado em filmes de acetato de celulose e aplica-los em alimentos (como por exemplo, as frutas minimamente processadas), melhorando a qualidade e segurança dos mesmos. Ademais, a produção de polímeros ativos e biodegradáveis mostra-se uma alternativa ecologicamente correta para a produção de embalagens de alimentos, como substituição aos materiais à base de polímeros sintéticos e não biodegradáveis, uma vez que causam sérios problemas ambientais.Universidade Federal de Viçosa - UFV2022-10-27info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufv.br/jcec/article/view/1485510.18540/jcecvl8iss8pp14855-01eThe Journal of Engineering and Exact Sciences; Vol. 8 No. 8 (2022); 14855-01eThe Journal of Engineering and Exact Sciences; Vol. 8 Núm. 8 (2022); 14855-01eThe Journal of Engineering and Exact Sciences; v. 8 n. 8 (2022); 14855-01e2527-1075reponame:Revista de Engenharia Química e Químicainstname:Universidade Federal de Viçosa (UFV)instacron:UFVporhttps://periodicos.ufv.br/jcec/article/view/14855/7527Copyright (c) 2022 The Journal of Engineering and Exact Scienceshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSouza, Amanda Lélis deGomes, Bárbara TeixeiraOliveira, Taila Veloso deSoares, Nilda de Fatima Ferreira2022-11-08T19:41:15Zoai:ojs.periodicos.ufv.br:article/14855Revistahttp://www.seer.ufv.br/seer/rbeq2/index.php/req2/indexONGhttps://periodicos.ufv.br/jcec/oaijcec.journal@ufv.br||req2@ufv.br2446-94162446-9416opendoar:2022-11-08T19:41:15Revista de Engenharia Química e Química - Universidade Federal de Viçosa (UFV)false |
dc.title.none.fl_str_mv |
Optimization of cellulose acetate films incorporated with cellulose nanocrystals and fruit salad flavor Optimización de películas de acetato de celulosa incorporadas con nanocristales de celulosa y sabor a ensalada de frutas Otimização de filmes de acetato de celulose incorporado com nanocristais de celulose e aroma de salada de frutas |
title |
Optimization of cellulose acetate films incorporated with cellulose nanocrystals and fruit salad flavor |
spellingShingle |
Optimization of cellulose acetate films incorporated with cellulose nanocrystals and fruit salad flavor Souza, Amanda Lélis de Biodegradable. Biopolymer. Desirability. Flavor. Nanocomposite. Biodegradável. Biopolímero. Desejabilidade. Flavor. Nanocompósito. Biodegradable. Biopolímero. Atractivo. Sabor. Nanocompuesto. |
title_short |
Optimization of cellulose acetate films incorporated with cellulose nanocrystals and fruit salad flavor |
title_full |
Optimization of cellulose acetate films incorporated with cellulose nanocrystals and fruit salad flavor |
title_fullStr |
Optimization of cellulose acetate films incorporated with cellulose nanocrystals and fruit salad flavor |
title_full_unstemmed |
Optimization of cellulose acetate films incorporated with cellulose nanocrystals and fruit salad flavor |
title_sort |
Optimization of cellulose acetate films incorporated with cellulose nanocrystals and fruit salad flavor |
author |
Souza, Amanda Lélis de |
author_facet |
Souza, Amanda Lélis de Gomes, Bárbara Teixeira Oliveira, Taila Veloso de Soares, Nilda de Fatima Ferreira |
author_role |
author |
author2 |
Gomes, Bárbara Teixeira Oliveira, Taila Veloso de Soares, Nilda de Fatima Ferreira |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Souza, Amanda Lélis de Gomes, Bárbara Teixeira Oliveira, Taila Veloso de Soares, Nilda de Fatima Ferreira |
dc.subject.por.fl_str_mv |
Biodegradable. Biopolymer. Desirability. Flavor. Nanocomposite. Biodegradável. Biopolímero. Desejabilidade. Flavor. Nanocompósito. Biodegradable. Biopolímero. Atractivo. Sabor. Nanocompuesto. |
topic |
Biodegradable. Biopolymer. Desirability. Flavor. Nanocomposite. Biodegradável. Biopolímero. Desejabilidade. Flavor. Nanocompósito. Biodegradable. Biopolímero. Atractivo. Sabor. Nanocompuesto. |
description |
Increasing consumer awareness of the safety and quality of food is motivating innovations in food packaging. Packaged foods undergo several changes during storage (reflecting their loss of quality) that result in changes in the composition of the packaging environment. The present study aimed to incorporate cellulose nanocrystals and fruit salad flavoring into cellulose acetate films. Twelve formulations were generated using the Central Composite Rotational Design (DCCR) method, and moisture and transparency analyzes were performed. As a consequence of the results of the design, the formulation was optimized in order to reduce the transparency of the films, creating an extra barrier against light and thus reducing the process of lipid oxidation, as well as minimizing the moisture content of the films, which is directly related to the loss of quality of the foods. The results suggest that cellulose nanocrystals and fruit salad aroma have the potential to be incorporated into cellulose acetate films and applied to foods (such as minimally processed fruits), improving their quality and safety. In addition, the production of active and biodegradable polymers proves to be an ecologically correct alternative for the production of food packaging, as a replacement for materials based on synthetic and non-biodegradable polymers, since they cause serious environmental problems. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-10-27 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.ufv.br/jcec/article/view/14855 10.18540/jcecvl8iss8pp14855-01e |
url |
https://periodicos.ufv.br/jcec/article/view/14855 |
identifier_str_mv |
10.18540/jcecvl8iss8pp14855-01e |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://periodicos.ufv.br/jcec/article/view/14855/7527 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2022 The Journal of Engineering and Exact Sciences https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2022 The Journal of Engineering and Exact Sciences https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Viçosa - UFV |
publisher.none.fl_str_mv |
Universidade Federal de Viçosa - UFV |
dc.source.none.fl_str_mv |
The Journal of Engineering and Exact Sciences; Vol. 8 No. 8 (2022); 14855-01e The Journal of Engineering and Exact Sciences; Vol. 8 Núm. 8 (2022); 14855-01e The Journal of Engineering and Exact Sciences; v. 8 n. 8 (2022); 14855-01e 2527-1075 reponame:Revista de Engenharia Química e Química instname:Universidade Federal de Viçosa (UFV) instacron:UFV |
instname_str |
Universidade Federal de Viçosa (UFV) |
instacron_str |
UFV |
institution |
UFV |
reponame_str |
Revista de Engenharia Química e Química |
collection |
Revista de Engenharia Química e Química |
repository.name.fl_str_mv |
Revista de Engenharia Química e Química - Universidade Federal de Viçosa (UFV) |
repository.mail.fl_str_mv |
jcec.journal@ufv.br||req2@ufv.br |
_version_ |
1800211190734913536 |