Banca de DEFESA: JOYCE FAGUNDES GOMES MOTTA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
DISCENTE : JOYCE FAGUNDES GOMES MOTTA
DATA : 03/02/2020
HORA: 13:00
LOCAL: Universidade Federal Rural do Rio de Janeiro
TÍTULO:

DEVELOPMENT OF ANTIMICROBIAL ACTIVE FILM BASED ON NON-IONIC, CATIONIC AND ANIONIC STARCHES INCORPORATED WITH THE CATIONIC SURFACTANT LAE (ETHYL-N^a-DODECANOYL-L-ARGINATE HYDROCHLORIDE)

PALAVRAS-CHAVES:

Environment, safe foods, active packaging, modified starches.

PÁGINAS: 94
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
ESPECIALIDADE: Embalagens de Produtos Alimentares
RESUMO:

Nowadays, the population has been concerned about preserving the environment and at the same time, eating safe foods, as food contaminated with pathogenic microorganisms can cause disease to consumers, such as foodborne diseases (FBD’s). In this context, researches on active packaging have expanded since it is possible to produce these packages from renewable sources and incorporate antimicrobial agents into the polymer matrix, with the aim of being controlled to the surface of foods. Among the natural polymers that can serve as the basis for active packaging are starches, which can still be modified and consequently obtain films with different characteristics. In addition, among the antimicrobial agents that are considered generally recognized as safe (GRAS) by the food and drug administration (FDA) and can be used in the food and therefore incorporated into packaging, there is the cationic surfactant LAE (N^α-lauroyl-L-arginine ethyl ester monohydrochloride). The aim of this work was, firstly, to study the properties of native, cationic and anionic starches about amylose and moisture content, granule morphology, paste properties and chemical structure (FT-IR) and later to produce films based on these starches incorporated with LAE. The films were produced and characterized with thickness, solubility and swelling content, water vapor transmission rate (WVTR), mechanical and antimicrobial properties, chemical structure (FT-IR), surface (SEM) and optical properties (L*a*b* and opacity). Although the starches studied were obtained from different botanical sources and were modified, they did not show a difference in chemical structure through FT-IR. However, differences were observed regarding the amylose and moisture content, granule morphology, and paste properties that may be associated not only with the botanical source, but also with the modification processes that the starches underwent. Regarding the formed films, it was observed that they presented distinct characteristics and the addition of LAE was responsible for promoting more flexible and less rigid films, besides making the packaging active, inhibiting the development of gram-positive bacteria Staphylococcus aureus, gram-negative Escherichia coli and Penicillium sp. fungus. Thus, these films have the potential to be used by the food packaging industry and since the four starches generated films with different characteristics, the application of these packages can be used for various food matrices. Also, with the incorporation of LAE, the films presented antimicrobial activity, which tends to prolong the shelf life of packaged products.

MEMBROS DA BANCA:
Presidente - 031.379.796-09 - NATHÁLIA RAMOS DE MELO - UFF
Interno - 009.412.587-26 - CARLOS WANDERLEI PILER DE CARVALHO - EMBRAPA
Interno - 170.726.462-72 - OTNIEL FREITAS SILVA - EMBRAPA
Externo à Instituição - FRANCYS KLEY VIEIRA MOREIRA - UFSCAR
Externa à Instituição - LIZ COUTINHO VIANNA DE AGUIAR - UFF