Desenvolvimento e caracterização de filmes de amido de mandioca contendo extrato de água de cozimento de pinhão
The search for new techniques of materials production that replaces plastic as food packaging has led to an increased application of biodegradable polymers as films and coatings. In this context, starch has emerged as the most abundant and low-cost option, and can also be chemically, physically or g...
| Autor principal: | Cardoso, Daiane Andrade Tavares |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/6679 |
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| Resumo: |
The search for new techniques of materials production that replaces plastic as food packaging has led to an increased application of biodegradable polymers as films and coatings. In this context, starch has emerged as the most abundant and low-cost option, and can also be chemically, physically or genetically modificated, originating resistant and biodegradable films. This present work had as objective the production of biodegradable films of cassava starch with the incorporation of dry extract of pine cooking water. It was possible to evaluate the antioxidant capacity (DPPH, FRAP and Total Phenolic) of the films, and characterize the dry extract as the antioxidant action, the microstructure of the films by scanning electron microscope (SEM), the thermic property of the films by Differential Scanning Calorimetry (DSC), and also the hydrophilicity and the opacity of the films. The results showed that with the increase of 15 to 30% of the extract in the films, there was a proportional increase in the antioxidant activity, in all of the analysis. On the DSC results, it was noted a reduction of the maximum peak temperature due to the presence of the extract, evidencing that the extract acted as plasticizer. In relation to the SEM results, there was an increase in the film surface roughness with the addition of the extract, and in the film fracture, the formation of a compact structure was clearly noticed, as the amount of added extract was increased. The addition of the extract did not modified the characteristics of hydrophilicity of the films but provided a significant increase in the opacity values, there being no difference between the two formulations containing the extract (15 and 30%). |
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