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Ismayati M, Fatah NAN, Ernawati EE, Juliandri, Kusumaningrum WB, Lubis MAR, Fatriasari W, Solihat NN, Sari FP, Halim A, Cholilie IA, Tobimatsu Y. Antioxidant and UV-blocking activity of PVA/tannin-based bioplastics in food packaging application. Int J Biol Macromol 2024; 257:128332. [PMID: 38043664 DOI: 10.1016/j.ijbiomac.2023.128332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 09/29/2023] [Accepted: 11/17/2023] [Indexed: 12/05/2023]
Abstract
In this study, bioplastics with antioxidant and UV protection properties based on tannin and PVA were created for packaging uses. Using a hot water extraction method at various extraction temperatures (60-100 °C), tannins were removed from the bark of Acacia mangium. Tannins with the best antioxidant activity were extracted at 80 °C. In order to create bioplastic formulations (PVA/Tannins), the extract is then employed. The non-heating bioplastic method's preparation (M3) stage produced the highest levels of antioxidant activity. Therefore, subsequent tests were conducted using the non-heating method (M3). On the opacity, UV protective activity, antioxidant capacity, mechanical strength, thermal stability, and water vapor permeability of the resultant bioplastics, the impact of tannin concentration (0.1-0.5 g) was examined. The findings of the experiments demonstrate that PVA/Tannin bioplastics are less transparent than pure PVA. The PVA/tannin bioplastics that are formed, on the whole, show strong antioxidant and UV protection action. Comparing PVA/Tannin bioplastics to pure PVA also revealed a small improvement in thermal stability and tensile strength. In PVA bioplastics with resistant tannins, moisture content was marginally greater even at low tannin concentrations (0.1 g). Based on the findings, bioplastics made from PVA and the tannin A. mangium have the potential to be used to create packaging that is UV and active antioxidant resistant. It can be applied as the second (inner) layer of the primary packaging to protect food freshness and nutrition due to their antioxidant activity.
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Affiliation(s)
- Maya Ismayati
- Research Center for Biomass and Bioproducts, Research Organization for Life Sciences and Environment, National Research and Innovation Agency (BRIN), Jl. Raya Bogor KM 46, Cibinong Bogor, Jawa Barat 16911, Indonesia.
| | - Netha Amelia Nur Fatah
- Physical Chemistry Laboratory, Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang, Indonesia
| | - Engela Evy Ernawati
- Physical Chemistry Laboratory, Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang, Indonesia
| | - Juliandri
- Physical Chemistry Laboratory, Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang, Indonesia
| | - Wida Banar Kusumaningrum
- Research Center for Biomass and Bioproducts, Research Organization for Life Sciences and Environment, National Research and Innovation Agency (BRIN), Jl. Raya Bogor KM 46, Cibinong Bogor, Jawa Barat 16911, Indonesia
| | - Muhammad Adly R Lubis
- Research Center for Biomass and Bioproducts, Research Organization for Life Sciences and Environment, National Research and Innovation Agency (BRIN), Jl. Raya Bogor KM 46, Cibinong Bogor, Jawa Barat 16911, Indonesia
| | - Widya Fatriasari
- Research Center for Biomass and Bioproducts, Research Organization for Life Sciences and Environment, National Research and Innovation Agency (BRIN), Jl. Raya Bogor KM 46, Cibinong Bogor, Jawa Barat 16911, Indonesia
| | - Nissa Nurfajrin Solihat
- Research Center for Biomass and Bioproducts, Research Organization for Life Sciences and Environment, National Research and Innovation Agency (BRIN), Jl. Raya Bogor KM 46, Cibinong Bogor, Jawa Barat 16911, Indonesia
| | - Fahriya Puspita Sari
- Research Center for Biomass and Bioproducts, Research Organization for Life Sciences and Environment, National Research and Innovation Agency (BRIN), Jl. Raya Bogor KM 46, Cibinong Bogor, Jawa Barat 16911, Indonesia
| | - Abdul Halim
- Department of Chemical Engineering, Universitas Internasional Semen Indonesia, Gresik 61122, Indonesia
| | - Irvan Adhin Cholilie
- Department of Agro-Industrial Technology, Universitas Internasional Semen Indonesia, Gresik 61122, Indonesia
| | - Yuki Tobimatsu
- Research Institute for Sustainable Humanosphere, Kyoto University, Uji, Kyoto 611-0011, Japan
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Kuchaiyaphum P, Chotichayapong C, Kajsanthia K, Saengsuwan N. Carboxymethyl cellulose/poly (vinyl alcohol) based active film incorporated with tamarind seed coat waste extract for food packaging application. Int J Biol Macromol 2024; 255:128203. [PMID: 37979741 DOI: 10.1016/j.ijbiomac.2023.128203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2023] [Revised: 08/29/2023] [Accepted: 11/15/2023] [Indexed: 11/20/2023]
Abstract
Incorporating a bioactive food waste extract into biodegradable polymers is a promising green approach to producing active films with antioxidant and antibacterial activity for food packaging. Active packaging films from carboxymethyl cellulose (CMC) and polyvinyl alcohol (PVA) incorporated with tamarind seed coat waste extract (TS) were prepared by solvent casting method using citric acid as a crosslinking agent. The effect of TS content on the film properties was determined by measuring the optical, morphology, mechanical, water vapor transmission rate (WVTR), antioxidant, and antimicrobial attributes. The CMC/PVA-TS films were also tested on fresh pork. The addition of TS did not significantly affect the film structure and WVTR but it improved the mechanical and UV barrier properties. The films possessed antioxidant and antimicrobial ability against bacteria (S. aureus and E. coli). Thus, CMC/PVA packaging was successfully prepared, and the incorporation of TS enhanced the antioxidant and antimicrobial properties of the film, which extended the shelf-life of fresh pork.
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Affiliation(s)
- Pusita Kuchaiyaphum
- Department of Applied Chemistry, Faculty of Sciences and Liberal Arts, Rajamangala University of Technology Isan, Nakhon Ratchasima 30000, Thailand.
| | - Chatrachatchaya Chotichayapong
- Department of Applied Chemistry, Faculty of Sciences and Liberal Arts, Rajamangala University of Technology Isan, Nakhon Ratchasima 30000, Thailand
| | - Kanlayanee Kajsanthia
- Department of Applied Chemistry, Faculty of Sciences and Liberal Arts, Rajamangala University of Technology Isan, Nakhon Ratchasima 30000, Thailand
| | - Nikorn Saengsuwan
- Department of Applied Chemistry, Faculty of Sciences and Liberal Arts, Rajamangala University of Technology Isan, Nakhon Ratchasima 30000, Thailand
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3
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Nguyen TTT, Le TQ, Nguyen TTA, Nguyen LTM, Nguyen DTC, Tran TV. Characterizations and antibacterial activities of passion fruit peel pectin/chitosan composite films incorporated Piper betle L. leaf extract for preservation of purple eggplants. Heliyon 2022; 8:e10096. [PMID: 36016528 PMCID: PMC9396553 DOI: 10.1016/j.heliyon.2022.e10096] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Revised: 05/01/2022] [Accepted: 07/22/2022] [Indexed: 01/21/2023] Open
Abstract
The present study aimed to synthesize biodegradable films based on crosslinked passion fruit peel pectin/chitosan (P/CH) films incorporated with a bioactive extract from Piper betle L. leaf, and investigate their morphological, mechanical, water vapor permeability, optical, and antibacterial properties. The thickness and water vapor permeability of P/CH blend films were proportional to the increasing concentration of Piper betle extract (PB). The tensile strength of P/CH/PB films was significantly reduced at 42.89% compared to the P/CH films. The morphological characterization affirmed that resultant blend films showed a well-organized homogeneous structure with no cracks. Moreover, the antibacterial activities against Staphylococcus aureus, Pseudomonas aeruginosa, Bacillus cereus, and Klebsiella pneumoniae increased with the increased concentration of PB in the obtained films. Our results demonstrated that P/CH/PB blend films could be potentially used for food packaging applications.
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Affiliation(s)
- Thuy Thi Thanh Nguyen
- Faculty of Science, Nong Lam University Ho Chi Minh City, Ho Chi Minh City 700000, Viet Nam
| | - Tu Quoc Le
- Faculty of Science, Nong Lam University Ho Chi Minh City, Ho Chi Minh City 700000, Viet Nam
| | - Tuyet Thi Anh Nguyen
- University of Science, Viet Nam National University Ho Chi Minh City, Ho Chi Minh City 700000, Viet Nam
| | - Lan Thi My Nguyen
- University of Science, Viet Nam National University Ho Chi Minh City, Ho Chi Minh City 700000, Viet Nam
| | - Duyen Thi Cam Nguyen
- Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, 298-300A Nguyen Tat Thanh, District 4, Ho Chi Minh City 755414, Viet Nam.,NTT Hi-Tech Institute, Nguyen Tat Thanh University, 300A Nguyen Tat Thanh, District 4, Ho Chi Minh City 755414, Viet Nam
| | - Thuan Van Tran
- Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, 298-300A Nguyen Tat Thanh, District 4, Ho Chi Minh City 755414, Viet Nam.,NTT Hi-Tech Institute, Nguyen Tat Thanh University, 300A Nguyen Tat Thanh, District 4, Ho Chi Minh City 755414, Viet Nam
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Félix de Andrade M, Silva MG, Silva IDDL, Caetano VF, Moraes Filho LETPD, Vinhas GM, Medeiros Bastos de Almeida Y. Pepper‐rosmarin essential oil (
Lippia sidoides Cham
.) as an antioxidant additive for PBAT ‐ poly (butylene adipate co‐terephthalate) films and its application for active packaging. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15931] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Michelle Félix de Andrade
- Federal University of Pernambuco Department of Chemical Engineering, Av. Prof. Moraes Rego, 1235 – Cidade Universitária Recife – PE ‐ Brazil 50670‐90
| | - Marina Gomes Silva
- Federal University of Pernambuco Department of Chemical Engineering, Av. Prof. Moraes Rego, 1235 – Cidade Universitária Recife – PE ‐ Brazil 50670‐90
| | - Ivo Diego de Lima Silva
- Federal University of Pernambuco Department of Chemical Engineering, Av. Prof. Moraes Rego, 1235 – Cidade Universitária Recife – PE ‐ Brazil 50670‐90
| | - Viviane Fonseca Caetano
- Federal University of Pernambuco Department of Chemical Engineering, Av. Prof. Moraes Rego, 1235 – Cidade Universitária Recife – PE ‐ Brazil 50670‐90
| | | | - Glória Maria Vinhas
- Federal University of Pernambuco Department of Chemical Engineering, Av. Prof. Moraes Rego, 1235 – Cidade Universitária Recife – PE ‐ Brazil 50670‐90
| | - Yeda Medeiros Bastos de Almeida
- Federal University of Pernambuco Department of Chemical Engineering, Av. Prof. Moraes Rego, 1235 – Cidade Universitária Recife – PE ‐ Brazil 50670‐90
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de Lima Silva ID, de Almeida Nascimento JA, de Moraes Filho LEPT, Caetano VF, de Andrade MF, de Almeida YMB, Hallwass F, Brito AMSS, Vinhas GM. Production of potential antioxidant and antimicrobial active films of poly (vinyl alcohol) incorporated with cashew tree extract. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | | | | | | | | | | | - Fernando Hallwass
- Department of Fundamental Chemistry Federal University of Pernambuco Recife Brazil
| | | | - Glória Maria Vinhas
- Department of Chemical Engineering Federal University of Pernambuco Recife Brazil
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Vieira IRS, de Carvalho APAD, Conte-Junior CA. Recent advances in biobased and biodegradable polymer nanocomposites, nanoparticles, and natural antioxidants for antibacterial and antioxidant food packaging applications. Compr Rev Food Sci Food Saf 2022; 21:3673-3716. [PMID: 35713102 DOI: 10.1111/1541-4337.12990] [Citation(s) in RCA: 34] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 05/08/2022] [Accepted: 05/13/2022] [Indexed: 12/20/2022]
Abstract
Inorganic nanoparticles (NPs) and natural antioxidant compounds are an emerging trend in the food industry. Incorporating these substances in biobased and biodegradable matrices as polysaccharides (e.g., starch, cellulose, and chitosan) and proteins has highlighted the potential in active food packaging applications due to more significant antimicrobial, antioxidant, UV blocking, oxygen scavenging, water vapor permeability effects, and low environmental impact. In recent years, the migration of metal NPs and metal oxides in food contact packaging and their toxicological potential have raised concerns about the safety of the nanomaterials. In this review, we provide a comprehensive overview of the main biobased and biodegradable polymer nanocomposites, inorganic NPs, natural antioxidants, and their potential use in active food packaging. The intrinsic properties of NPs and natural antioxidant actives in packaging materials are evaluated to extend shelf-life, safety, and food quality. Toxicological and safety aspects of inorganic NPs are highlighted to understand the current controversy on applying some nanomaterials in food packaging. The synergism of inorganic NPs and plant-derived natural antioxidant actives (e.g., vitamins, polyphenols, and carotenoids) and essential oils (EOs) potentiated the antibacterial and antioxidant properties of biodegradable nanocomposite films. Biodegradable packaging films based on green NPs-this is biosynthesized from plant extracts-showed suitable mechanical and barrier properties and had a lower environmental impact and offered efficient food protection. Furthermore, AgNPs and TiO2 NPs released metal ions from packaging into contents insufficiently to cause harm to human cells, which could be helpful to understanding critical gaps and provide progress in the packaging field.
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Affiliation(s)
- Italo Rennan Sousa Vieira
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
| | - Anna Paula Azevedo de de Carvalho
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
| | - Carlos Adam Conte-Junior
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ, Brazil.,Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, RJ, Brazil
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7
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He S, Liu J, He S, Liu A, Shao W. Double crosslinked polyvinyl alcohol/gelatin/silver sulfadiazine sponges with excellent antibacterial performance. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128737] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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8
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Development of polyvinyl alcohol-based antioxidant nanocomposite films with nanokaolin impregnated with polyphenols from pomegranate peel extract. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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9
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He S, Jiang L, Liu J, Zhang J, Shao W. Electrospun PVA/gelatin based nanofiber membranes with synergistic antibacterial performance. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2021.128196] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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10
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Miglioranza BMG, Spinelli FR, Stoffel F, Piemolini-Barreto LT. Biodegradable film for raisins packaging application: Evaluation of physico-chemical characteristics and antioxidant potential. Food Chem 2021; 365:130538. [PMID: 34256227 DOI: 10.1016/j.foodchem.2021.130538] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 06/28/2021] [Accepted: 07/04/2021] [Indexed: 01/16/2023]
Abstract
The objective of this study was to evaluate the application of a biodegradable film, based on grape seed flour extract, for raisin packaging. Physico-chemical characteristics (moisture, total soluble solids, total acidity, pH), total phenolic content and antioxidant activity were evaluated during 182 days of storage at 20 °C, compared to a poly(ethylene) film packaging. After 182 days, the use of biodegradable film increased raisin moisture and pH, decreased total soluble solids and total acidity of raisin compared to the use of poly(ethylene) film. The total phenolic content and antioxidant activity of raisin packed in the biodegradable film were 60.0 and 51.8% higher, respectively, than in poly(ethylene) film. The results showed that the biodegradable film based on seed flour extract is a potential material for active packaging due its contribution to the maintenance of the antioxidant activity of raisin and can be used for their conservation.
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Affiliation(s)
- Betina Maria Gamba Miglioranza
- Universidade de Caxias do Sul (UCS), Food Engineer Course, Rua Francisco Getúlio Vargas, 1130, CEP 95070-560 Caxias do Sul, RS, Brazil
| | - Fernanda Rodrigues Spinelli
- Universidade de Caxias do Sul (UCS), Food Engineer Course, Rua Francisco Getúlio Vargas, 1130, CEP 95070-560 Caxias do Sul, RS, Brazil
| | - Fernanda Stoffel
- Instituto Federal de Santa Catarina (IFSC), Area of Production, Science and Food Technology, Rua 22 de abril, 2240, CEP 89900-000 São Miguel do Oeste, SC, Brazil.
| | - Luciani Tatsch Piemolini-Barreto
- Universidade de Caxias do Sul (UCS), Food Engineer Course, Rua Francisco Getúlio Vargas, 1130, CEP 95070-560 Caxias do Sul, RS, Brazil
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