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Şahin Fİ, Acaralı N. Extending shelf life and optimizing effective parameters by using clove oil (Syzygium aromaticum oleum)/orange oil (Citrus aurantium var dulcis oleum) in bread: thermal, morphological and sensory approach. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:3002-3013. [PMID: 37786596 PMCID: PMC10542048 DOI: 10.1007/s13197-023-05827-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/19/2023] [Accepted: 08/24/2023] [Indexed: 10/04/2023]
Abstract
The aim of the present study was to extend the shelf life of bread by using organic additives and optimization techniques. Quadruple effects of temperature (-18, + 4, + 20 °C), clove oil (0, 1, 2%), orange oil (0, 1, 2%), residence time (7, 14, 21 days) were investigated to determine optimum bread as moisture response. Quadratic model was found to be suitable with an accuracy of 0.9854 for moisture response. Rheological properties remained intact for 7 days at 20 °C in bread with 1% clove oil and 1% orange oil added. The effect of 4 effective parameters from 3 levels was examined with Box-Behnken in Design Expert. Optimum and control samples at two different temperatures were determined with SEM, TG-DTA and polarized light microscope. Consumer survey was conducted as appearance, colour, smell for optimum, control samples for bread and cake. It was concluded that bread samples could be stored with clove and orange oil at + 20 °C with period of 7 days without losing their quality properties. Graphical abstract
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Affiliation(s)
- Fatma İrem Şahin
- Department of Chemical Engineering, Yildiz Technical University, Davutpasa St., N.127, 34220 Esenler-Istanbul, Turkey
| | - Nil Acaralı
- Department of Chemical Engineering, Yildiz Technical University, Davutpasa St., N.127, 34220 Esenler-Istanbul, Turkey
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Pop OL, Suharoschi R, Socaci SA, Berger Ceresino E, Weber A, Gruber-Traub C, Vodnar DC, Fărcaș AC, Johansson E. Polyphenols—Ensured Accessibility from Food to the Human Metabolism by Chemical and Biotechnological Treatments. Antioxidants (Basel) 2023; 12:antiox12040865. [PMID: 37107240 PMCID: PMC10135483 DOI: 10.3390/antiox12040865] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 03/27/2023] [Accepted: 03/29/2023] [Indexed: 04/05/2023] Open
Abstract
Polyphenols are plant-based compounds famous for their positive impact on both human health and the quality of food products. The benefits of polyphenols are related to reducing cardiovascular diseases, cholesterol management, cancers, and neurological disorders in humans and increasing the shelf life, management of oxidation, and anti-microbial activity in food products. The bioavailability and bio-accessibility of polyphenols are of the highest importance to secure their impact on human and food health. This paper summarizes the current state-of-the-art approaches on how polyphenols can be made more accessible in food products to contribute to human health. For example, by using food processing methods including various technologies, such as chemical and biotechnological treatments. Food matrix design and simulation procedures, in combination with encapsulation of fractionated polyphenols utilizing enzymatic and fermentation methodology, may be the future technologies to tailor specific food products with the ability to ensure polyphenol release and availability in the most suitable parts of the human body (bowl, intestine, etc.). The development of such new procedures for utilizing polyphenols, combining novel methodologies with traditional food processing technologies, has the potential to contribute enormous benefits to the food industry and health sector, not only reducing food waste and food-borne illnesses but also to sustain human health.
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Affiliation(s)
- Oana Lelia Pop
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Molecular Nutrition and Proteomics Laboratory, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Ramona Suharoschi
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Molecular Nutrition and Proteomics Laboratory, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Sonia Ancuța Socaci
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Elaine Berger Ceresino
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, P.O. Box 190, SE-234 22 Lomma, Sweden
| | - Achim Weber
- Innovation Field Functional Surfaces and Materials, Fraunhofer Institute for Interfacial Engineering and Biotechnology, Nobelstraße 12, 70569 Stuttgart, Germany
| | - Carmen Gruber-Traub
- Innovation Field Functional Surfaces and Materials, Fraunhofer Institute for Interfacial Engineering and Biotechnology, Nobelstraße 12, 70569 Stuttgart, Germany
| | - Dan Cristian Vodnar
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Anca Corina Fărcaș
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Eva Johansson
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, P.O. Box 190, SE-234 22 Lomma, Sweden
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Barbosa TCM, Grisi CVB, da Fonseca SB, de Albuquerque Meireles BRL, de Magalhães Cordeiro AMT. Effect of active gelatin-starch film containing Syzygium cumini and Origanum vulgare extract on the preservation of lamb burgers. Meat Sci 2022; 191:108844. [DOI: 10.1016/j.meatsci.2022.108844] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2021] [Revised: 04/25/2022] [Accepted: 05/05/2022] [Indexed: 10/18/2022]
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Pomace-Cassava as Antioxidant Bio-Based Coating Polymers for Cheeses. POLYSACCHARIDES 2022. [DOI: 10.3390/polysaccharides3020022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Fruit and vegetable-based materials, rich in phenolic pigments, and especially anthocyanins, have attracted attention as promising sources for bio-based antioxidant coating polymers, being a non-toxic, natural, ecofriendly, and green label solution to lower oxidation degradation in oil-water emulsion food, such as cheeses. However, could their pomaces also be used in such materials? This work has investigated the use of jabuticaba peels and red cabbage stir pomace extracts as antioxidant additives for cheese coating polymers. The antioxidant capacity of the jabuticaba-red cabbage pomace cassava-based polymer was evaluated in vitro (total phenolic, total anthocyanin content and DPPH scavenging %) and in vivo (by coating Minas Frescal cheeses and monitoring their peroxide index increase during a 9-day shelf life, at 10 °C). An in vitro characterization has indicated a high antioxidant capacity for both pomace extracts, with a higher capacity observed for the jabuticaba peels. In vivo investigations indicated that the pomace-starch coatings have protected cheeses up to 8.5 times against oxidation when compared to the control, with a synergistic protector effect among pomaces. Physical–chemical characterizations (pH, acidity, total solids, ash, total protein, fat content and syneresis) have indicated no coating interference on the cheese’s development.
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Drohsler P, Cisar J, Sopik T, Sedlarik V, Pummerova M. Effect of an Antioxidant Based on Red Beetroot Extract on the Abiotic Stability of Polylactide and Polycaprolactone. Molecules 2021; 26:5190. [PMID: 34500624 PMCID: PMC8434083 DOI: 10.3390/molecules26175190] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 08/23/2021] [Accepted: 08/24/2021] [Indexed: 11/17/2022] Open
Abstract
This study investigated the effect of natural antioxidants inherent to beetroot (Beta vulgaris var. Vulgaris) on the ageing of environmentally friendly plastics. Certain properties were examined in this context, comprising thermal, mechanical, and morphological properties. A visual evaluation of relevant changes in the given polymers (polylactide and polycaprolactone) was conducted during an ageing test in a UV chamber (45 °C, 70% humidity) for 720 h. The films were prepared by a casting process, in which samples with the extract of beetroot were additionally incorporated in a common filler (bentonite), this serving as a carrier for the extract. The results showed the effect of the incorporated antioxidant, which was added to stabilize the biodegradable films. Its efficiency during the ageing test in the polymers tended to exceed or be comparable to that of the reference sample.
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Affiliation(s)
| | | | | | | | - Martina Pummerova
- Centre of Polymer Systems, University Institute, Tomas Bata University in Zlín, Tr. T. Bati 5678, 76001 Zlín, Czech Republic; (P.D.); (J.C.); (T.S.); (V.S.)
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Tauferova A, Pospiech M, Javurkova Z, Tremlova B, Dordevic D, Jancikova S, Tesikova K, Zdarsky M, Vitez T, Vitezova M. Plant Byproducts as Part of Edible Coatings: A Case Study with Parsley, Grape and Blueberry Pomace. Polymers (Basel) 2021; 13:polym13152578. [PMID: 34372181 PMCID: PMC8348254 DOI: 10.3390/polym13152578] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 07/27/2021] [Accepted: 07/27/2021] [Indexed: 02/07/2023] Open
Abstract
Studies dealing with the development of edible/biodegradable packaging have been gaining popularity since these commodities are marked as being ecofriendly, especially when byproducts are incorporated. Consequently, this study aimed at the development of chitosan-based coatings with plant byproducts. Their sensory properties, colour attributes, occurrence of cracks in microstructure and biodegradability were analysed. Coatings containing grape and blueberry pomace had statistically significantly (p < 0.05) higher levels of colour intensity. Coating samples were characterised by lower aroma intensity (3.46–4.77), relatively smooth surface (2.40–5.86), and low stickiness (2.11–3.14). In the overall hedonic evaluation, the samples containing parsley pomace in all concentrations and a sample containing 5% grape pomace achieved a statistically significantly (p < 0.05) better evaluation (5.76–5.93). The lowest values of the parameter ΔE2000 were recorded for the sample containing 5% parsley pomace (3.5); the highest was for the sample with 20% blueberry pomace (39.3). An analysis of the coating surface microstructure showed the presence of surface cracks at an 80 K magnification but the protective function of the edible coating was not disrupted by the added plant pomace. The produced samples can be considered to have a high biodegradability rate. The results of our experimentally produced coatings indicate their possible application on a commercial scale.
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Affiliation(s)
- Alexandra Tauferova
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
| | - Matej Pospiech
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
| | - Zdenka Javurkova
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
| | - Bohuslava Tremlova
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
- Correspondence:
| | - Dani Dordevic
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
| | - Simona Jancikova
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
| | - Karolina Tesikova
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
| | - Michal Zdarsky
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
| | - Tomas Vitez
- Department of Experimental Biology, Faculty of Science, Masaryk University, Kamenice 5, 625 00 Brno, Czech Republic; (T.V.); (M.V.)
- Department of Agricultural, Food and Environmental Engineering, Faculty of AgriSciences, Mendel University in Brno, Zemedelska 1, 613 00 Brno, Czech Republic
| | - Monika Vitezova
- Department of Experimental Biology, Faculty of Science, Masaryk University, Kamenice 5, 625 00 Brno, Czech Republic; (T.V.); (M.V.)
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Can Sustainable Packaging Help to Reduce Food Waste? A Status Quo Focusing Plant-Derived Polymers and Additives. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11115307] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
The promotion of sustainable packaging is part of the European Green Deal and plays a key role in the EU’s social and political strategy. One option is the use of renewable resources and biomass waste as raw materials for polymer production. Lignocellulose biomass from annual and perennial industrial crops and agricultural residues are a major source of polysaccharides, proteins, and lignin and can also be used to obtain plant-based extracts and essential oils. Therefore, these biomasses are considered as potential substitute for fossil-based resources. Here, the status quo of bio-based polymers is discussed and evaluated in terms of properties related to packaging applications such as gas and water vapor permeability as well as mechanical properties. So far, their practical use is still restricted due to lower performance in fundamental packaging functions that directly influence food quality and safety, the length of shelf life, and thus the amount of food waste. Besides bio-based polymers, this review focuses on plant extracts as active packaging agents. Incorporating extracts of herbs, flowers, trees, and their fruits is inevitable to achieve desired material properties that are capable to prolong the food shelf life. Finally, the adoption potential of packaging based on polymers from renewable resources is discussed from a bioeconomy perspective.
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de Oliveira F, Lima CDA, Lopes AM, Marques DDAV, Druzian JI, Pessoa Júnior A, Santos-Ebinuma VC. Microbial Colorants Production in Stirred-Tank Bioreactor and Their Incorporation in an Alternative Food Packaging Biomaterial. J Fungi (Basel) 2020; 6:E264. [PMID: 33147713 PMCID: PMC7712370 DOI: 10.3390/jof6040264] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2020] [Revised: 10/14/2020] [Accepted: 10/15/2020] [Indexed: 12/26/2022] Open
Abstract
Natural colorants from microbial fermentation have gained significant attention in the market to replace the synthetic ones. Talaromyces spp. produce yellow-orange-red colorants, appearing as a potential microorganism to be used for this purpose. In this work, the production of natural colorants by T. amestolkiae in a stirred-tank bioreactor is studied, followed by its application as additives in bio-based films. The effect of the pH-shift control strategy from 4.5 to 8.0 after 96 h of cultivation is evaluated at 500 rpm, resulting in an improvement of natural colorant production, with this increase being more significant for the orange and red ones, both close to 4-fold. Next, the fermented broth containing the colorants is applied to the preparation of cassava starch-based films in order to incorporate functional activity in biodegradable films for food packaging. The presence of fermented broth did not affect the water activity and total solids of biodegradable films as compared with the standard one. In the end, the films are used to pack butter samples (for 45 days) showing excellent results regarding antioxidant activity. It is demonstrated that the presence of natural colorants is obtained by a biotechnology process, which can provide protection against oxidative action, as well as be a functional food additive in food packing biomaterials.
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Affiliation(s)
- Fernanda de Oliveira
- Department of Engineering Bioprocess and Biotechnology, School of Pharmaceutical Sciences, Universidade Estadual Paulista—UNESP, Araraquara 14800-903, Brazil; (F.d.O.); (C.d.A.L.)
| | - Caio de Azevedo Lima
- Department of Engineering Bioprocess and Biotechnology, School of Pharmaceutical Sciences, Universidade Estadual Paulista—UNESP, Araraquara 14800-903, Brazil; (F.d.O.); (C.d.A.L.)
| | - André Moreni Lopes
- Faculty of Pharmaceutical Sciences, University of Campinas—FCF/UNICAMP, Campinas 13083-859, Brazil;
| | - Daniela de Araújo Viana Marques
- Laboratory of Biotechnology Applied to Infectious and Parasitic Diseases, Biological Science Institute, University of Pernambuco-ICB/UPE, Recife 50100-130, Brazil;
| | - Janice Izabel Druzian
- Department of Bromatological Analysis, Faculty of Pharmacy, Postgraduate Program in Science of Food, Federal University of Bahia, Salvador 40170-115, Brazil;
| | - Adalberto Pessoa Júnior
- Department of Biochemical and Pharmaceutical Technology, University of São Paulo, São Paulo 05508-000, Brazil;
| | - Valéria Carvalho Santos-Ebinuma
- Department of Engineering Bioprocess and Biotechnology, School of Pharmaceutical Sciences, Universidade Estadual Paulista—UNESP, Araraquara 14800-903, Brazil; (F.d.O.); (C.d.A.L.)
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Optimization of Extraction Conditions for Gracilaria gracilis Extracts and Their Antioxidative Stability as Part of Microfiber Food Coating Additives. Molecules 2020; 25:molecules25184060. [PMID: 32899518 PMCID: PMC7570979 DOI: 10.3390/molecules25184060] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Revised: 08/27/2020] [Accepted: 09/01/2020] [Indexed: 11/23/2022] Open
Abstract
Incorporation of antioxidant agents in edible films and packages often relies in the usage of essential oils and other concentrated hydrophobic liquids, with reliable increases in antimicrobial and antioxidant activities of the overall composite, but with less desirable synthetic sources and extraction methods. Hydroethanolic extracts of commercially-available red macroalgae Gracilaria gracilis were evaluated for their antioxidant potential and phenolic content, as part of the selection of algal biomass for the enrichment of thermoplastic film coatings. The extracts were obtained through use of solid-liquid extractions, over which yield, DPPH radical reduction capacity, total phenolic content, and FRAP activity assays were measured. Solid-to-liquid ratio, extraction time, and ethanol percentages were selected as independent variables, and response surface methodology (RSM) was then used to estimate the effect of each extraction condition on the tested bioactivities. These extracts were electrospun into polypropylene films and the antioxidant activity of these coatings was measured. Similar bioactivities were measured for both 100% ethanolic and aqueous extracts, revealing high viability in the application of both for antioxidant coating purposes, though activity losses as a result of the electrospinning process were above 60% in all cases.
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Characterization of Arabica and Robusta Coffees by Ion Mobility Sum Spectrum. SENSORS 2020; 20:s20113123. [PMID: 32486481 PMCID: PMC7309026 DOI: 10.3390/s20113123] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/10/2020] [Revised: 05/25/2020] [Accepted: 05/29/2020] [Indexed: 01/13/2023]
Abstract
Aroma is one of the main characteristics of coffee specimens. Different mixtures of Arabica and Robusta coffees are usually found in the market to offer specific aroma or flavor profiles to consumers. However, the mixed samples or their proportions are not always identified in the product labels. Since the price of Arabica is much higher than that of Robusta, this lack of information is not only an economical issue but a possible fraud to consumers, besides the potential allergic reaction that these mixtures may trigger in some individuals. In this paper, two sample preparation techniques were compared before the analysis of the total volatile organic compounds (VOCs) found in Robusta, Arabica, and in the mixture from both coffee types. The comparison of the signals obtained from the analyses showed that the VOCs concentration levels obtained from the headspace (HS) analyses were clearly higher than those obtained from the pre-concentration step where an adsorbent, an active charcoal strip (ACS + HS), was used. In the second part of this study, the possibility of using the headspace gas-chromatography ion mobility spectrometry (HS-GC-IMS) for the discrimination between Arabica, Robusta, and mixed coffee samples (n = 30) was evaluated. The ion mobility sum spectrum (IMSS) obtained from the analysis of the HS was used in combination with pattern recognition techniques, namely linear discrimination analysis (LDA), as an electronic nose. The identification of individual compounds was not carried out since chromatographic information was not used. This novel approach allowed the correct discrimination (100%) of all of the samples. A characteristic fingerprint for each type of coffee for a fast and easy identification was also developed. In addition, the developed method is ecofriendly, so it is a good alternative to traditional approaches.
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Santos CT, Veiga‐Santos P, Sestari P, Sorrini NC, Oliveira Roça R. Protein time–temperature sensor for intelligent starch polymers. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14428] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Leal IL, Silva Rosa YC, Silva Penha J, Cruz Correia PR, Silva Melo P, Guimarães DH, Barbosa JDV, Druzian JI, Machado BAS. Development and application starch films: PBAT with additives for evaluating the shelf life of Tommy Atkins mango in the fresh‐cut state. J Appl Polym Sci 2019. [DOI: 10.1002/app.48150] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Ingrid Lessa Leal
- Department of Food and BiotechnologyUniversity Center SENAI/CIMATEC, National Service of Industrial Learning – SENAI, Orlando Gomes Avenue, 1845 ‐ Piatã 41650‐010 Salvador Bahia Brazil
- Food Science Program, Pharmacy FacultyFederal University of Bahia, Ademar de Barros Avenue, Ondina 40170‐115 Salvador Bahia Brazil
| | - Yasmin Carolino Silva Rosa
- Department of Food and BiotechnologyUniversity Center SENAI/CIMATEC, National Service of Industrial Learning – SENAI, Orlando Gomes Avenue, 1845 ‐ Piatã 41650‐010 Salvador Bahia Brazil
| | - Josenai Silva Penha
- Department of Food and BiotechnologyUniversity Center SENAI/CIMATEC, National Service of Industrial Learning – SENAI, Orlando Gomes Avenue, 1845 ‐ Piatã 41650‐010 Salvador Bahia Brazil
| | - Paulo Romano Cruz Correia
- Food Science Program, Pharmacy FacultyFederal University of Bahia, Ademar de Barros Avenue, Ondina 40170‐115 Salvador Bahia Brazil
| | - Pollyana Silva Melo
- Department of Materials EngineeringUniversity Center SENAI/CIMATEC, National Service of Industrial Learning – SENAI, Orlando Gomes Avenue, 1845 ‐ Piatã 41650‐010 Salvador Bahia Brazil
| | - Danilo Hansen Guimarães
- Department of Materials EngineeringUniversity Center SENAI/CIMATEC, National Service of Industrial Learning – SENAI, Orlando Gomes Avenue, 1845 ‐ Piatã 41650‐010 Salvador Bahia Brazil
| | - Josiane Dantas Viana Barbosa
- Health Institute of TechnologyUniversity Center SENAI/CIMATEC, National Service of Industrial Learning – SENAI, Orlando Gomes Avenue, 1845 ‐ Piatã 41650‐010 Salvador Bahia Brazil
| | - Janice Izabel Druzian
- Food Science Program, Pharmacy FacultyFederal University of Bahia, Ademar de Barros Avenue, Ondina 40170‐115 Salvador Bahia Brazil
| | - Bruna Aparecida Souza Machado
- Department of Food and BiotechnologyUniversity Center SENAI/CIMATEC, National Service of Industrial Learning – SENAI, Orlando Gomes Avenue, 1845 ‐ Piatã 41650‐010 Salvador Bahia Brazil
- Health Institute of TechnologyUniversity Center SENAI/CIMATEC, National Service of Industrial Learning – SENAI, Orlando Gomes Avenue, 1845 ‐ Piatã 41650‐010 Salvador Bahia Brazil
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