Browsing by Author "Ferreira Nogueira, Gislaine"
Now showing items 1-16 of 16
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Active edible films based on arrowroot starch with microparticles of blackberry pulp obtained by freeze-drying for food packaging
(Multidisciplinary Digital Publishing Institute (MDPI), 2019-08-23)
Article
Open AccessThis research work evaluated the influence of the type of incorporation and variation in the concentration of blackberry pulp (BL) and microencapsulated blackberry pulp (ML) powders by freeze-drying on the chemical and ... -
Assessment of antioxidant and physical properties of arrowroot starch edible films incorporated with blackberry powder
(2017)
Conference lecture
Restricted access - publisher's policyThe aim of this research work was to evaluate the physicochemical properties of arrowroot starch films plasticized with glycerol and incorporated with 0%, 20%, 30%, 40% (blackberry solids mass / biopolymer mass) blackberry ... -
Avaliação da estabilidade de micropartículas com multicamadas de alginato e proteínas do soro do leite frente à temperatura, pH e força iônica
(2015)
Conference lecture
Open AccessA formação de multicamadas sobre a superfície de partículas pode ser utilizada para melhorar sua estabilidade e controlar a liberação do material encapsulado. Para o desenvolvimento de partículas com multicamadas como ... -
Bioactive edible films based on arrowroot starch incorporated with cranberry powder: microstructure, thermal properties, ascorbic acid content and sensory analysis
(Multidisciplinary Digital Publishing Institute (MDPI), 2019-10-11)
Article
Open AccessThe growing global awareness about environmental preservation has stimulated the search for alternatives to replace conventional plastics made from fossil sources. One of the advantages is using polymers from renewable ... -
Blackberry pulp microencapsulation with arrowroot starch and gum arabic mixture by spray drying and freeze drying
(Universitat Politècnica de València, 2018)
Conference report
Open AccessThe objective of this research work was to obtain blackberry pulp powder (BL, without encapsulating agent) and microencapsulated blackberry pulp (ML, with encapsulating agent :mixture of starch arrowroot and gum arabic ... -
Edible films and coatings formulated with arrowroot starch as a non-conventional starch source for plums packaging
(MDPI AG, 2021-05-27)
Article
Open AccessIncreasing environmental awareness has promoted an interest in alternative strategies to common plastics obtained from fossil sources, stimulating research on the use of biodegradable and edible films/coatings obtained ... -
Effect of incorporation of blackberry particles obtained by freeze drying on physicochemical properties of edible films
(Universitat Politècnica de València, 2018)
Conference lecture
Open AccessThis research work aimed to evaluate the physicochemical properties of arrowroot starch films plasticized with glycerol and incorporated in film- forming solution directly (D) and by sprinkling (S) with 0%, 20%, 30%, 40% ... -
Elaboração de soluções filmogênicas a base de amido de mandioquinha salsa para preservação de snacks
(2015)
Conference lecture
Open AccessA busca por métodos de conservação de alimentos que proporcionem baixo custo, maior estabilidade de produtos e bem aceitas pelo consumidor, como o chips, tem crescido nos últimos anos. As coberturas comestíveis vêm sendo ... -
Incorporação de cranberry (Vaccinium macrocarpon Aiton) em filmes comestíveis à base de amido de araruta e gelatina como fonte de vitamina C
(2015)
Conference lecture
Open AccessFilmes comestíveis, entre outras funções, podem servir para introduzir aditivos e compostos nutricionais aos alimentos. A incorporação de cranberry ao filme como fonte de compostos bioativos como a vitamina C tem grande ... -
Incorporation of blackberry powder by sprinkling on edible films of arrowroot starch
(2017)
Conference lecture
Restricted access - publisher's policyThe aim of this research work was to evaluate the physicochemical properties of arrowroot starch films plasticized with glycerol and incorporated with 0%, 20%, 30%, 40% (mass blackberry solids / biopolymer mass) blackberry ... -
Influence of process parameters in the spray drying of blackberry pulp
(2017)
Conference lecture
Restricted access - publisher's policyThe objective of this research work was to obtain blackberry pulp in powder microencapsulated with a blend of arrowroot starch and gum arabic (1:1) by spray drying process. A central composite rotatable design (CCRD), with ... -
Influence of spray drying in bioactive compounds of blackberry pulp
(2017)
Conference lecture
Restricted access - publisher's policyThe objective of this research work was to obtain blackberry pulp in powder microencapsulated with mixture of arrowroot starch and gum arabic (1:1) by spray drying process. A central composite rotatable design (CCRD), with ... -
Influence of spray drying on bioactive compounds of blackberry pulp microencapsulated with arrowroot starch and gum arabic mixture
(2020-01-02)
Article
Restricted access - publisher's policyThe objective of this research work was to obtain blackberry pulp in microencapsulated powder with a of arrowroot starch/gum arabic mixture by spray drying. Experimental design, with 11 runs, was performed to evaluate the ... -
Methods of incorporating plant-derived bioactive compounds into films made with agro-based polymers for application as food packaging: A brief review
(Multidisciplinary Digital Publishing Institute (MDPI), 2020-11-01)
Article
Open AccessPlastic, usually derived from non-renewable sources, is among the most used materials in food packaging. Despite its barrier properties, plastic packaging has a recycling rate below the ideal and its accumulation in the ... -
Microencapsulation of blackberry pulp with arrowroot starch and gum arabic mixture by spray drying
(2018-11-30)
Article
Open AccessThis research work aimed to obtain blackberry pulp powder by spray drying and, by an experimental design, evaluated the effect of inlet air temperature (100–150¿°C) and blackberry pulp solids:arrowroot starch/gum arabic ... -
Obtenção de amido de araruta para produção de cobertura comestível em chips de mandioca (Manihot esculenta Crantz)
(2015)
Conference lecture
Open AccessA araruta comum produz fécula de melhor qualidade, e quando aquecida seu amido produz pastas claras, características desejáveis para produção de coberturas comestíveis. Estas são um revestimento fino, aplicadas e formadas ...
