Amazonian tuber starch based films incorporated with silver nanoparticles for preservation of fruits

Detalhes bibliográficos
Autor(a) principal: Silva , Larissa Svetlana Cavalcante
Data de Publicação: 2021
Outros Autores: Martim, Salomão Rocha, Gomes, Dib Mady Diniz, Prado, Fabiano Brito, Marinho, Nélly Mara Vinhote, Silva, Taciana de Amorim, Castillo, Teresa Alarcón, Rego, José de Arimatéia Rodrigues do, Seabra , Amedea Barozzi, Durán, Nelson, Teixeira, Maria Francisca Simas
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/15304
Resumo: Films and coatings based on natural polymers are used to conserve nutritional quality of fruits, vegetables and also delay their ripening. The purpose of this study was to develop films with starch extracted from Dioscorea altissima Lam. (dunguey) incorporated with silver nanoparticles for coating and preserving fruits. The films obtained by cast were characterized visually, by Scanning Electron Microscope, by Atomic Force Microscopy, by X-Ray Diffraction and by Fourier-Transform Infrared Spectroscopy. Antimicrobial activity and technological properties were also evaluated. The coating of camu-camu fruits [Myrciaria dubia (Kunth) McVaugh] was carried out by immersing them in the filmogenic solution, followed by their physicochemical and microbiological analysis. The films with silver nanoparticles showed transparency, flexibility, spherical clusters and a higher average roughness. A reduction in thickness, solubility and water vapor permeability was also observed. Antimicrobial action against Staphylococcus aureus and Escherichia coli was proved as well. The fruits coated with films exhibited delay in ripening, with maintenance of quality and longevity. Uncoated fruits showed greater wilting and wrinkling. The starch film incorporated with silver nanoparticles was effective for preserving camu-camu fruit.
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spelling Amazonian tuber starch based films incorporated with silver nanoparticles for preservation of fruitsPelículas a base de almidón de tubérculo amazónico incorporadas con nanopartículas de plata para la conservación de frutasFilmes à base de amido de tubérculo da Amazônia incorporados com nanopartículas de prata para preservação de frutasAntimicrobial activityDioscorea altissimaNanoparticlesStarch film.Actividad antimicrobianaDioscorea altisimaNanopartículasPelícula de almidón.Atividade antimicrobianaDioscorea altissimaNanopartículasFilmes de amido.Films and coatings based on natural polymers are used to conserve nutritional quality of fruits, vegetables and also delay their ripening. The purpose of this study was to develop films with starch extracted from Dioscorea altissima Lam. (dunguey) incorporated with silver nanoparticles for coating and preserving fruits. The films obtained by cast were characterized visually, by Scanning Electron Microscope, by Atomic Force Microscopy, by X-Ray Diffraction and by Fourier-Transform Infrared Spectroscopy. Antimicrobial activity and technological properties were also evaluated. The coating of camu-camu fruits [Myrciaria dubia (Kunth) McVaugh] was carried out by immersing them in the filmogenic solution, followed by their physicochemical and microbiological analysis. The films with silver nanoparticles showed transparency, flexibility, spherical clusters and a higher average roughness. A reduction in thickness, solubility and water vapor permeability was also observed. Antimicrobial action against Staphylococcus aureus and Escherichia coli was proved as well. The fruits coated with films exhibited delay in ripening, with maintenance of quality and longevity. Uncoated fruits showed greater wilting and wrinkling. The starch film incorporated with silver nanoparticles was effective for preserving camu-camu fruit.Películas y recubrimientos a base de polímeros naturales son utilizados para conservar la calidad nutricional de frutas, verduras y también para retrasar su maduración. El propósito de este estudio fue desarrollar películas con almidón extraído de la Dioscorea altissima Lam. (ñame) incorporado con nanopartículas de plata para el recubrimiento y conservación de frutas. Las películas obtenidas por fusión se caracterizaron visualmente, por medio de Microscopio Electrónico de Barrido, mediante Microscopía de Fuerza Atómica, con Difracción de Rayos X y por Espectroscopía Infrarroja con Transformada de Fourier. Actividad antimicrobiana y propiedades tecnológicas también fueron evaluadas. El recubrimiento de frutos de camu-camu [Myrciaria dubia (Kunth) McVaugh] se realizó sumergiéndolos en la solución filmógena, seguido por el análisis fisicoquímico y microbiológico. Las películas con nanopartículas de plata mostraron transparencia, flexibilidad, acumulaciones esféricas y un mayor promedio de rugosidad. También se observó una reducción en el espesor, la solubilidad y la permeabilidad al vapor de agua. Asimismo, acción antimicrobiana contra Staphylococcus aureus y Escherichia coli fue evidenciada. Los frutos recubiertos con películas exhibieron retraso en la maduración, con mantenimiento de calidad y longevidad. Los frutos sin recubrir mostraron mayor marchitez y arrugas. La película de almidón incorporada con nanopartículas de plata fue eficaz para preservar a la fruta de camu-camu.Filmes e revestimentos à base de polímeros naturais são usados para conservar a qualidade nutricional de frutas, vegetais e também retardar seu amadurecimento. O objetivo deste trabalho foi desenvolver filmes com amido extraído de Dioscorea altissima Lam. (cará-de-espinho) incorporado com nanopartículas de prata para revestimento e preservação de frutas. Os filmes obtidos por casting foram caracterizados visualmente, por Microscópio Eletrônico de Varredura, Microscopia de Força Atômica, Difração de Raios-X e Espectroscopia de Infravermelho com Transformada de Fourier. A atividade antimicrobiana e as propriedades tecnológicas também foram avaliadas. O revestimento dos frutos de camu-camu [Myrciaria dubia (Kunth) McVaugh] foi realizado por imersão em solução filmogênica, seguida de suas análises físico-químicas e microbiológicas. Os filmes com nanopartículas de prata apresentaram transparência, flexibilidade, aglomerados esféricos e maior rugosidade média. Uma redução na espessura, solubilidade e permeabilidade ao vapor de água também foi observada. A ação antimicrobiana contra Staphylococcus aureus e Escherichia coli também foi comprovada. Os frutos revestidos com filmes exibiram atraso no amadurecimento, com manutenção da qualidade e longevidade. Frutos não revestidos apresentaram maior murchamento e enrugamento. O filme de amido incorporado com nanopartículas de prata foi eficaz na preservação do fruto do camu-camu.Research, Society and Development2021-05-19info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1530410.33448/rsd-v10i6.15304Research, Society and Development; Vol. 10 No. 6; e23510615304Research, Society and Development; Vol. 10 Núm. 6; e23510615304Research, Society and Development; v. 10 n. 6; e235106153042525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/15304/13791Copyright (c) 2021 Larissa Svetlana Cavalcante Silva ; Salomão Rocha Martim; Dib Mady Diniz Gomes; Fabiano Brito Prado; Nélly Mara Vinhote Marinho; Taciana de Amorim Silva; Teresa Alarcón Castillo; José de Arimatéia Rodrigues do Rego; Amedea Barozzi Seabra ; Nelson Durán; Maria Francisca Simas Teixeirahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSilva , Larissa Svetlana Cavalcante Martim, Salomão Rocha Gomes, Dib Mady Diniz Prado, Fabiano Brito Marinho, Nélly Mara Vinhote Silva, Taciana de Amorim Castillo, Teresa Alarcón Rego, José de Arimatéia Rodrigues do Seabra , Amedea Barozzi Durán, Nelson Teixeira, Maria Francisca Simas 2021-06-10T22:51:46Zoai:ojs.pkp.sfu.ca:article/15304Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:36:09.730391Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Amazonian tuber starch based films incorporated with silver nanoparticles for preservation of fruits
Películas a base de almidón de tubérculo amazónico incorporadas con nanopartículas de plata para la conservación de frutas
Filmes à base de amido de tubérculo da Amazônia incorporados com nanopartículas de prata para preservação de frutas
title Amazonian tuber starch based films incorporated with silver nanoparticles for preservation of fruits
spellingShingle Amazonian tuber starch based films incorporated with silver nanoparticles for preservation of fruits
Silva , Larissa Svetlana Cavalcante
Antimicrobial activity
Dioscorea altissima
Nanoparticles
Starch film.
Actividad antimicrobiana
Dioscorea altisima
Nanopartículas
Película de almidón.
Atividade antimicrobiana
Dioscorea altissima
Nanopartículas
Filmes de amido.
title_short Amazonian tuber starch based films incorporated with silver nanoparticles for preservation of fruits
title_full Amazonian tuber starch based films incorporated with silver nanoparticles for preservation of fruits
title_fullStr Amazonian tuber starch based films incorporated with silver nanoparticles for preservation of fruits
title_full_unstemmed Amazonian tuber starch based films incorporated with silver nanoparticles for preservation of fruits
title_sort Amazonian tuber starch based films incorporated with silver nanoparticles for preservation of fruits
author Silva , Larissa Svetlana Cavalcante
author_facet Silva , Larissa Svetlana Cavalcante
Martim, Salomão Rocha
Gomes, Dib Mady Diniz
Prado, Fabiano Brito
Marinho, Nélly Mara Vinhote
Silva, Taciana de Amorim
Castillo, Teresa Alarcón
Rego, José de Arimatéia Rodrigues do
Seabra , Amedea Barozzi
Durán, Nelson
Teixeira, Maria Francisca Simas
author_role author
author2 Martim, Salomão Rocha
Gomes, Dib Mady Diniz
Prado, Fabiano Brito
Marinho, Nélly Mara Vinhote
Silva, Taciana de Amorim
Castillo, Teresa Alarcón
Rego, José de Arimatéia Rodrigues do
Seabra , Amedea Barozzi
Durán, Nelson
Teixeira, Maria Francisca Simas
author2_role author
author
author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Silva , Larissa Svetlana Cavalcante
Martim, Salomão Rocha
Gomes, Dib Mady Diniz
Prado, Fabiano Brito
Marinho, Nélly Mara Vinhote
Silva, Taciana de Amorim
Castillo, Teresa Alarcón
Rego, José de Arimatéia Rodrigues do
Seabra , Amedea Barozzi
Durán, Nelson
Teixeira, Maria Francisca Simas
dc.subject.por.fl_str_mv Antimicrobial activity
Dioscorea altissima
Nanoparticles
Starch film.
Actividad antimicrobiana
Dioscorea altisima
Nanopartículas
Película de almidón.
Atividade antimicrobiana
Dioscorea altissima
Nanopartículas
Filmes de amido.
topic Antimicrobial activity
Dioscorea altissima
Nanoparticles
Starch film.
Actividad antimicrobiana
Dioscorea altisima
Nanopartículas
Película de almidón.
Atividade antimicrobiana
Dioscorea altissima
Nanopartículas
Filmes de amido.
description Films and coatings based on natural polymers are used to conserve nutritional quality of fruits, vegetables and also delay their ripening. The purpose of this study was to develop films with starch extracted from Dioscorea altissima Lam. (dunguey) incorporated with silver nanoparticles for coating and preserving fruits. The films obtained by cast were characterized visually, by Scanning Electron Microscope, by Atomic Force Microscopy, by X-Ray Diffraction and by Fourier-Transform Infrared Spectroscopy. Antimicrobial activity and technological properties were also evaluated. The coating of camu-camu fruits [Myrciaria dubia (Kunth) McVaugh] was carried out by immersing them in the filmogenic solution, followed by their physicochemical and microbiological analysis. The films with silver nanoparticles showed transparency, flexibility, spherical clusters and a higher average roughness. A reduction in thickness, solubility and water vapor permeability was also observed. Antimicrobial action against Staphylococcus aureus and Escherichia coli was proved as well. The fruits coated with films exhibited delay in ripening, with maintenance of quality and longevity. Uncoated fruits showed greater wilting and wrinkling. The starch film incorporated with silver nanoparticles was effective for preserving camu-camu fruit.
publishDate 2021
dc.date.none.fl_str_mv 2021-05-19
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://rsdjournal.org/index.php/rsd/article/view/15304
10.33448/rsd-v10i6.15304
url https://rsdjournal.org/index.php/rsd/article/view/15304
identifier_str_mv 10.33448/rsd-v10i6.15304
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/15304/13791
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv 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 Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 6; e23510615304
Research, Society and Development; Vol. 10 Núm. 6; e23510615304
Research, Society and Development; v. 10 n. 6; e23510615304
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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