Use of smart edible topping based on whey and jaboticaba rind extract in cheese plate
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2020 |
| Outros Autores: | , , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | por |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/3346 |
Resumo: | The objective was to develop an edible coating, in the form of cylindrical ribbons, to be added in packages of Prato cheeses, using constant concentrations of whey and increasing extracts of jaboticaba peel. For this, anthocyanic compounds present in the bark of the fruit were extracted in cold solution. Subsequently, three different concentrations of this extract were transferred to the filmogenic solutions containing whey, cassava starch and glycerol. For greenhouse drying, the solutions were placed in Petry Acrylic plates and waited within 32 hours. After this process, the edible coatings were applied in Prato cheese and analyzed in five time intervals: 0, 15, 30, 45 and 60 days. During this period, changes in color and pH patterns were observed. The active and intelligent edible coatings modified the color along with the pH change from the first 15 days of analysis. This change gave the coating bioactivity. |
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Use of smart edible topping based on whey and jaboticaba rind extract in cheese plateUso de cobertura comestible inteligente a base de suero y extracto de cáscara de jaboticaba en un plato de quesoUso de cobrimento comestível inteligente a base de soro de leite e extrato de casca de jaboticaba em queijo pratoBioactividadEmbalaje activo e inteligenteBiofilm.BioactivityActive and intelligent packagingBiofilm.BioatividadeEmbalagens ativas e inteligentesBiofilme.The objective was to develop an edible coating, in the form of cylindrical ribbons, to be added in packages of Prato cheeses, using constant concentrations of whey and increasing extracts of jaboticaba peel. For this, anthocyanic compounds present in the bark of the fruit were extracted in cold solution. Subsequently, three different concentrations of this extract were transferred to the filmogenic solutions containing whey, cassava starch and glycerol. For greenhouse drying, the solutions were placed in Petry Acrylic plates and waited within 32 hours. After this process, the edible coatings were applied in Prato cheese and analyzed in five time intervals: 0, 15, 30, 45 and 60 days. During this period, changes in color and pH patterns were observed. The active and intelligent edible coatings modified the color along with the pH change from the first 15 days of analysis. This change gave the coating bioactivity.El objetivo era desarrollar recubrimientos comestibles, en forma de cintas cilíndricas, para ser agregados al empaque de queso Prato, usando concentraciones constantes de suero y extracto creciente de la corteza de jaboticaba. Para eso, los compuestos de antocianina presentes en la cáscara de la fruta se extrajeron en frío, en una solución etérica. Posteriormente, se vertieron tres concentraciones diferentes de este extracto en soluciones filmogénicas que contienen suero, almidón de yuca y glicerol. Para el secado en horno, las soluciones se colocaron en placas de Petri acrílicas y se esperaron 32 horas. Después de este proceso, los recubrimientos comestibles se aplicaron al queso tipo Prato y se analizaron en cinco intervalos de tiempo: 0, 15, 30, 45 y 60 días. Durante este período, se observaron cambios en los patrones de color y pH. Los recubrimientos comestibles activos e inteligentes cambiaron el color junto con el cambio de pH desde los primeros 15 días de análisis. Este cambio le dio al recubrimiento bioactividad.Objetivou-se desenvolver recobrimento comestível, em forma de fitas cilíndricas, para ser adicionado em embalagens de queijos Prato, utilizando concentrações constantes de soro de leite e crescentes de extrato da casca da jaboticaba. Para tanto, foram extraídos a frio, em solução etéria, compostos antocianicos presentes na casca do fruto. Posteriormente, verteram-se três diferentes concentrações deste extrato às soluções filmogênicas contendo soro de leite, amido de mandioca e glicerol. Para secagem em estufa, as soluções foram dispostas em placas de Petri acrilicas e aguardadas o prazo de 32 horas, findo este processo, os recobrimentos comestíveis foram aplicados em queijo tipo Prato e analisados em cinco intervalos de tempo, sendo estes: 0, 15, 30, 45 e 60 dias. Neste período, foram observadas as alterações nos padrões de cor e pH. Os recobrimentos comestíveis ativos e inteligentes, modificaram a cor juntamente com a alteração de pH desde os primeiros 15 dias de análise. Essa alteração conferiu ao revestimento a bioatividade.Research, Society and Development2020-04-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/334610.33448/rsd-v9i5.3346Research, Society and Development; Vol. 9 No. 5; e194953346Research, Society and Development; Vol. 9 Núm. 5; e194953346Research, Society and Development; v. 9 n. 5; e1949533462525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/3346/4702Copyright (c) 2020 Marcella Fernandes Borges Sandre, Nayane Matias Silva, Samuel Viana Ferreira, Yasmine Ariadne Andrade Martins, Jéssica Silva Medeiros, Mariana Buranelo Egea, Marco Antônio Pereira da Silva, Edmar Soares Nicolauinfo:eu-repo/semantics/openAccessSandre, Marcella Fernandes BorgesSilva, Nayane MatiasFerreira, Samuel VianaMartins, Yasmine Ariadne AndradeMedeiros, Jéssica SilvaEgea, Mariana BuraneloSilva, Marco Antônio Pereira daNicolau, Edmar Soares2020-08-20T18:06:36Zoai:ojs.pkp.sfu.ca:article/3346Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:27:34.341446Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Use of smart edible topping based on whey and jaboticaba rind extract in cheese plate Uso de cobertura comestible inteligente a base de suero y extracto de cáscara de jaboticaba en un plato de queso Uso de cobrimento comestível inteligente a base de soro de leite e extrato de casca de jaboticaba em queijo prato |
| title |
Use of smart edible topping based on whey and jaboticaba rind extract in cheese plate |
| spellingShingle |
Use of smart edible topping based on whey and jaboticaba rind extract in cheese plate Sandre, Marcella Fernandes Borges Bioactividad Embalaje activo e inteligente Biofilm. Bioactivity Active and intelligent packaging Biofilm. Bioatividade Embalagens ativas e inteligentes Biofilme. |
| title_short |
Use of smart edible topping based on whey and jaboticaba rind extract in cheese plate |
| title_full |
Use of smart edible topping based on whey and jaboticaba rind extract in cheese plate |
| title_fullStr |
Use of smart edible topping based on whey and jaboticaba rind extract in cheese plate |
| title_full_unstemmed |
Use of smart edible topping based on whey and jaboticaba rind extract in cheese plate |
| title_sort |
Use of smart edible topping based on whey and jaboticaba rind extract in cheese plate |
| author |
Sandre, Marcella Fernandes Borges |
| author_facet |
Sandre, Marcella Fernandes Borges Silva, Nayane Matias Ferreira, Samuel Viana Martins, Yasmine Ariadne Andrade Medeiros, Jéssica Silva Egea, Mariana Buranelo Silva, Marco Antônio Pereira da Nicolau, Edmar Soares |
| author_role |
author |
| author2 |
Silva, Nayane Matias Ferreira, Samuel Viana Martins, Yasmine Ariadne Andrade Medeiros, Jéssica Silva Egea, Mariana Buranelo Silva, Marco Antônio Pereira da Nicolau, Edmar Soares |
| author2_role |
author author author author author author author |
| dc.contributor.author.fl_str_mv |
Sandre, Marcella Fernandes Borges Silva, Nayane Matias Ferreira, Samuel Viana Martins, Yasmine Ariadne Andrade Medeiros, Jéssica Silva Egea, Mariana Buranelo Silva, Marco Antônio Pereira da Nicolau, Edmar Soares |
| dc.subject.por.fl_str_mv |
Bioactividad Embalaje activo e inteligente Biofilm. Bioactivity Active and intelligent packaging Biofilm. Bioatividade Embalagens ativas e inteligentes Biofilme. |
| topic |
Bioactividad Embalaje activo e inteligente Biofilm. Bioactivity Active and intelligent packaging Biofilm. Bioatividade Embalagens ativas e inteligentes Biofilme. |
| description |
The objective was to develop an edible coating, in the form of cylindrical ribbons, to be added in packages of Prato cheeses, using constant concentrations of whey and increasing extracts of jaboticaba peel. For this, anthocyanic compounds present in the bark of the fruit were extracted in cold solution. Subsequently, three different concentrations of this extract were transferred to the filmogenic solutions containing whey, cassava starch and glycerol. For greenhouse drying, the solutions were placed in Petry Acrylic plates and waited within 32 hours. After this process, the edible coatings were applied in Prato cheese and analyzed in five time intervals: 0, 15, 30, 45 and 60 days. During this period, changes in color and pH patterns were observed. The active and intelligent edible coatings modified the color along with the pH change from the first 15 days of analysis. This change gave the coating bioactivity. |
| publishDate |
2020 |
| dc.date.none.fl_str_mv |
2020-04-05 |
| 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/3346 10.33448/rsd-v9i5.3346 |
| url |
https://rsdjournal.org/index.php/rsd/article/view/3346 |
| identifier_str_mv |
10.33448/rsd-v9i5.3346 |
| dc.language.iso.fl_str_mv |
por |
| language |
por |
| dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/3346/4702 |
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info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf |
| dc.publisher.none.fl_str_mv |
Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development; Vol. 9 No. 5; e194953346 Research, Society and Development; Vol. 9 Núm. 5; e194953346 Research, Society and Development; v. 9 n. 5; e194953346 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Universidade Federal de Itajubá (UNIFEI) |
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UNIFEI |
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UNIFEI |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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rsd.articles@gmail.com |
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1797052647621001216 |