Desenvolvimento de filme polimérico comestível associado a ingrediente natural com propriedades antioxidantes
The development of edible polymer comes to increase the useful life of fragile foods like fruit, being an option to the conventional packages, since they have a good technological characteristic, as they work as a barrier to the exchange of gases and oxygen, they act against the loss of humidity, co...
| Autor principal: | Cisersa, Edilaine |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2021
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/24420 |
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| Resumo: |
The development of edible polymer comes to increase the useful life of fragile foods like fruit, being an option to the conventional packages, since they have a good technological characteristic, as they work as a barrier to the exchange of gases and oxygen, they act against the loss of humidity, control fruit respiration and prevent microbiological and chemical contamination. In addition to giving the fruit a fresh appearance, bright color and without defects. This work aims to present the development of a polymer based on chitosan, with addition of oleic acid as plasticizing material and with the association of quercetin with a natural antioxidant, for application in apples. The physicochemical properties and the antioxidant action of the polymer solutions, the appearance and the loss of mass of the apples were studied. The results show that chitosan-based polymer is efficient and that the association of oleic acid and quercetin has further increased the shelf life of apples. |
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