Orientador(es)
Resumo(s)
One of the traditional residues obtained from pinhão seeds (Araucaria angustifolia (Bertol.) Kuntze) consists of an aqueous
extract produced from the cooking process, which presents a significant concentration of phenolic compounds with antioxidant
properties. In this work, soy protein isolate (SPI) films with different concentrations of pinhão cooking water extract (EP, 0.5, 1,
and 2% wt/wt) were produced and physical properties, microstructure, and antioxidant capacity were investigated. The films
were applied as packaging (as sachet-type) for linseed oil, and the oil oxidative stability was evaluated during 10 days under
accelerated storage condition (60 °C) by conventional procedures (peroxide index, specific extinction coefficient, and UV-Vis
spectrophotometry) and by multivariate curve resolution with alternating least squares (MCR-ALS) chemometric method. The
film with EP contributed to the oxidative stability of linseed oil being an interesting alternative of active biodegradable packaging
for edible oils.
Descrição
Palavras-chave
Active packaging Antioxidant capacity Biopolymers Chemometrics Lipid oxidation Pinhão seed coats
Contexto Educativo
Citação
Souza, Karen Cristine de; Correa, Luana Gabrielle; da Silva, Tamires Barlati Vieira; Moreira, Thaysa Fernandes Moya; de Oliveira, Anielle; Sakanaka, Lyssa Setsuko; Dias, Maria Inês; Barros, Lillian; Ferreira, Isabel C.F.R.; Valderrama, Patrícia; Leimann, Fernanda Vitória; Shirai, Marianne Ayumi (2020). Soy protein isolate films incorporated with pinhão (Araucaria angustifolia (Bertol.) Kuntze) extract for potential use as edible oil active packaging. Food and Bioprocess Technology. ISSN 1935-5130. 13:6, p. 998-1008