Banca de QUALIFICAÇÃO: DAYANA KETRIN SILVA FRANCISCO MADELLA

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : DAYANA KETRIN SILVA FRANCISCO MADELLA
DATE: 08/06/2021
TIME: 14:00
LOCAL: Remota/online
TITLE:

DEVELOPMENT OF AN  ORGANIC-BASED MATERIAL  AIMING AT FOOD PRODUCTS PACKAGING FORMATION

KEY WORDS:

organic, biodegradable, packaging

PAGES: 37
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Embalagens de Produtos Alimentares
SUMMARY:

Organic agriculture emerged from 1920 with movements contrary to the use of chemical fertilizers. Currently, the production of organic food has been increasing and attracting consumers who seek food free of pesticides and that preserves the environment. The study and development of new packaging aimed at reducing the environmental impact and serving this market is necessary. Therefore, the objective of the project is to develop an organic packaging for food products, which is also able to extend the commercial validity of the food and offering solutions to environmental problems. For this work, films based on organic cassava starch will be developed with the incorporation of natural and organic plasticizers: honey, coconut oil and organic sugar. The development of the film will be by the casting method. Formulations with different proportions of plasticizers will be tested. For knowledge of properties, the raw materials will be characterized. Cassava starch will be studied for amylose content, as well as optical microscopy of the granules and structural analysis using infrared spectroscopy with Fourier transform (FTIR). The honey will be analyzed for its antioxidant capacity to determine the content of polyphenols and flavonoids. The most suitable film formulations will be characterized in terms of thickness, water solubility, water vapor permeation rate (TPVA), color and opacity, swelling index, subjective analysis, chemical structure analysis through FTIR, mechanical properties, properties thermal differences through scanning calorimetry (DSC) and thermal stability through thermogravimetry (TGA). With this, it is expected to make available a new packaging from natural products, from renewable and organic sources as an alternative to conventional ones currently available, consequently providing solutions to environmental problems, as well as offering the market an alternative to extend the commercial validity of food products.

BANKING MEMBERS:
Presidente - 031.379.796-09 - NATHÁLIA RAMOS DE MELO - UFF
Interna - 1524368 - MARIA IVONE MARTINS JACINTHO BARBOSA
Externa à Instituição - RAQUEL PEREIRA DE SOUZA - UFF