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16. ESTUDO CINÉTICO, MODELAGEM MATEMÁTICA E CARACTERIZAÇÃO DA MANDIOCA (Manihot esculenta) SECA EM DIFERENTES TEMPERATURAS

Author

Geraldi, Claudinéia Aparecida Queli, primary, Freire, Nila Gabriela Ferreira Lopes, additional, Silva, Eduarda Giardina da, additional, Loss, Raquel Aparecida, additional, Guedes, Sumaya Ferreira, additional, Paula, Juliana Maria de, additional, Machado, Fabiano de Paula Pereira, additional, Rigueto, Cesar Vinicius Toniciolli, additional, Rosseto, Marieli, additional, and Alessandretti, Ingridy, additional

Published
2021
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23. Whey‐based polymeric films for food packaging applications: a review of recent trends.

Author

Rosseto, Marieli, Rigueto, Cesar Vinicius Toniciolli, Alessandretti, Ingridy, de Oliveira, Rafaela, Raber Wohlmuth, Daniela Alexia, Loss, Raquel Aparecida, Dettmer, Aline, and Richards, Neila Silvia Pereira dos Santos

Subjects
*FOOD packaging, *PACKAGING film, *WHEY proteins, *EDIBLE coatings, *CHEMICAL industry, *LITERATURE reviews, *FOOD industry
Abstract

The food industry is always looking for new strategies to extend the shelf life of food. In recent years, the focus has been on edible films and coatings. These play an essential role in the quality, safety, transport, storage, and display of a wide variety of fresh and processed foods and contribute to environmental sustainability. In this sense, this study aimed to carry out a bibliometric analysis and literature review on the production of whey‐based films for application in food packaging. Whey‐based films have different characteristics when compared to other biopolymers, such as antimicrobial and immunomodulatory capacity. A wide variety of compounds were found that can be incorporated into whey films, aiming to overcome their limitations related to high solubility and low mechanical properties. These compounds range from plasticizing agents, secondary biomacromolecules added to balance the polymer matrix (gelatin, starch, chitosan), and bioactive agents (essential oils, pigments extracted from plants, and other antimicrobial agents). The most cited foods as application matrix were meat (fish, chicken, ham, and beef), in addition to different types of cheese. Edible and biodegradable films have the potential to replace synthetic polymers, combining social, environmental, and economic aspects. The biggest challenge on a large scale is the stability of physical, chemical, and biological properties during application. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Published
2023
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29. Influencia de la temperatura de secado del jambo rojo (Syzygium malaccense) en la capa de espuma

Author

Rigueto, Cesar Vinicius Toniciolli, Nazari, Mateus Torres, Evaristo, Loraine Micheletti, Rossetto, Marieli, Dettmer, Aline, Geraldi, Claudineia Aparecida Queli, and Piccin, Jeferson Steffanello

Subjects
Frutos del Cerrado, Modelagem matemática, Cerrado fruits, Mathematical modeling, Frutas do cerrado, Modelado matemático, Vitamin C, Vitamina C
Abstract

The Brazilian cerrado is one of the richest biomes in the world, with native and exotic fruit species, but little explored. Given this diversity, stands out the red jambo, an exotic fruit with remarkable sensory characteristics, but highly perishable, with reduced shelf life. Foam-mat drying (FMD) is a technique that aids in the preservation of fruits, resulting in a powder product with desirable characteristics such as high porosity and rehydration capacity. In this sense, this work aimed to analyze the influence of drying temperature, besides evaluating the kinetics and mathematical modeling of experimental data. In addition, the physicochemical properties of fresh jambo pulp were determined and after the foam layer drying process. Drying was performed in an air circulation oven at 50, 60, 70ºC, using a concentration of 4.5% (w/w) emulsifier. The Lewis, Midilli and Kucuk and Page mathematical models were adjusted to the experimental data, being the best fit obtained using the Midilli and Kucuk and Page models. The fruit powders presented acidic pH (throne of 3.5), the vitamin C content decreased as the temperature increased (108.16; 88.58 and 62,16 mg at 50, 60 and 70ºC , respectively) and ash content increased significantly in dry powder samples due to the addition of foaming agents. El cerrado brasileño es uno de los biomas más ricos del mundo, con especies de frutas nativas y exóticas, pero poco explorado. Dada esta diversidad, destaca el jambo rojo, una fruta exótica con características sensoriales notables, pero altamente perecedera, con una vida útil reducida. El secado de la capa de espuma es una técnica que ayuda a preservar las frutas, lo que da como resultado un producto en polvo con características deseables, tales como alta porosidad y capacidad de rehidratación. En este sentido, este trabajo tuvo como objetivo analizar la influencia de la temperatura de secado, además de evaluar la cinética y el modelado matemático de datos experimentales. Además, se determinaron las propiedades fisicoquímicas de la pulpa de jambo fresca y después del proceso de secado de la capa de espuma. El secado se realizó en un horno de circulación de aire a 50, 60, 70ºC, utilizando una concentración de emulsionante de 4,5% (p/p). Los modelos matemáticos Lewis, Midilli y Kucuk y Page se ajustaron a los datos experimentales, siendo el mejor ajuste obtenido utilizando los modelos Midilli y Kucuk y Page. Los polvos de fruta mostraron un pH ácido (trono 3.5), el contenido de vitamina C disminuyó a medida que aumentó la temperatura (108.16; 88.58 y 62.16 mg a 50, 60 y 70 ºC, respectivamente) y El contenido de cenizas aumentó significativamente en muestras de polvo seco debido a la adición de agentes espumantes. O cerrado brasileiro constitui um dos biomas mais ricos do mundo, com espécies frutíferas nativas e exóticas, no entanto pouco exploradas. Diante dessa diversidade, destaca-se o jambo vermelho, um fruto exótico com características sensoriais marcantes, porém altamente perecível, com vida de prateleira reduzida. A secagem em camada de espuma é uma técnica que auxilia na conservação dos frutos, originando um produto em pó com características desejáveis, como elevada porosidade e capacidade de reidratação. Nesse sentido, esse trabalho objetivou analisar a influência da temperatura de secagem, além de avaliar a cinética e modelagem matemática dos dados experimentais. Ainda, foram determinadas as propriedades físico-químicas da polpa de jambo in natura e pós o processo de secagem em camada de espuma. A secagem foi realizada em estufa de circulação de ar nas temperaturas de 50, 60, 70ºC, empregando uma concentração de 4,5% (m/m) de emulsificante. Os modelos matemáticos Lewis, Midilli e Kucuk e Page foram ajustados aos dados experimentais, sendo o melhor ajuste obtido utilizando os modelos de Midilli e Kucuk e Page. Os pós da fruta apresentaram pH ácido (em torno de 3,5), o teor de vitamina C diminuiu conforme o aumento da temperatura (108,16; 88,58 e 62,16 mg, para as temperaturas de 50, 60 e 70 ºC, respectivamente) e o teor de cinzas aumentou significativamente nas amostras secas em pó devido a adição de agentes espumantes.

Published
2020

39. Water hyacinth (Eichhornia crassipes) roots, an amazon natural waste, as an alternative biosorbent to uptake a reactive textile dye from aqueous solutions

Author

Rigueto, Cesar Vinicius Toniciolli, primary, Piccin, Jeferson Stefanello, additional, Dettmer, Aline, additional, Rosseto, Marieli, additional, Dotto, Guilherme Luiz, additional, de Oliveira Schmitz, Ana Paula, additional, Perondi, Daniele, additional, de Freitas, Thainá Stéphanie Martins, additional, Loss, Raquel Aparecida, additional, and Geraldi, Claudineia Aparecida Queli, additional

Published
2020
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41. Combined effect of transglutaminase and phenolic extract of Spirulina platensis in films based on starch and gelatin recovered from chrome III tanned leather waste.

Author

Rosseto, Marieli, Rigueto, Cesar Vinicius Toniciolli, Krein, Daniela Dal Castel, Massuda, Lillian Avila, Balbé, Naiana Pereira, Colla, Luciane Maria, and Dettmer, Aline

Subjects
*SPIRULINA platensis, *STARCH, *GELATIN, *LEATHER, *SOIL degradation, *WASTE management, *CORNSTARCH, *TRANSGLUTAMINASES
Abstract

This study aimed to enhance the properties of films produced from corn starch and gelatin recovered from chrome (III) tanned leather waste (CTLW) through the addition of transglutaminase enzyme (TGase) and phenolic extracts from Spirulina platensis (PESP). Mechanical, chemical, physical, and biological properties were analyzed and compared with control films elaborated in the same conditions but with commercial gelatin (COM). The possibility of applying the film as soil cover was analyzed through its degradation when exposed to the surface of a garden soil for a period of 60 days. The TGase caused a reduction of 50% in solubility in water, and 2% in the water vapor permeability (PWV), and PESP caused a reduction of 17% in solubility and 15% in PWV. The combined effect of TGase and PESP was a 60% reduction in solubility, 75% reduction in PWV, inhibition of contamination by Aspergillus niger, and reduction of film degradation on soil covering, evidenced by stability analysis using Fourier transform infrared (FTIR) spectrometry. The combined effect of TGase with PESP led to an improvement in the characteristics of the film produced with CTLW gelatin, rendering its application possible due to a higher lifespan, contributing to environmental sustainability and diminishing leather waste disposal at landfills. © 2021 Society of Chemical Industry and John Wiley & Sons, Ltd [ABSTRACT FROM AUTHOR]

Published
2021
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