Banca de QUALIFICAÇÃO: MARIA CLARA GUIMARÃES

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : MARIA CLARA GUIMARÃES
DATE: 10/06/2021
TIME: 14:00
LOCAL: Remota/online
TITLE:

DEVELOPMENT OF ACTIVE PACKAGING BASED ON MODIFIED STARCH AND THYMOL ENCAPSULATED

KEY WORDS:

active packaging; biopolymers; cassava starch; food preservation

PAGES: 38
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Embalagens de Produtos Alimentares
SUMMARY:

There is a growing interest in the study of natural products for the discovery of active compounds not only with antimicrobial activity, but also with antioxidant capacity aiming to extend the storage stability of foods. Given this panorama, the packaging of sustainable and/or biodegradable materials has emerged in research. Among the natural polymers that can serve as a basis for active packaging are starches, which can still be modified and consequently obtain films with different characteristics. Essential oils (EO) and their components have been studied as an alternative to synthetic additives used in food and food packaging. They are considered generally recognized as safe (GRAS) and can be used in food and consequently be incorporated into packaging. Studies have proven the excellent antioxidant and antimicrobial activities of EOs components, such as thymol, a terpene present in thyme oil (T. vulgaris). However, these compounds are highly volatile, and their activity can be reduced. Thus, the encapsulation technique appears as an alternative, aiming to maintain the activity of the encapsulated material for a prolonged time and with controlled release. Thus, in order to reduce the environmental problems arising from the excessive use of plastics and contribute to the extension of the shelf life of foods without the addition of synthetic additives, this project aims first to study the properties of native, cationic and anionic starches in relation to the content of amylose, moisture, paste properties and chemical structure (FTIR) and then produce films based on these starches incorporated with thymol microcapsules. For the development of the active films, the particles with thymol will be produced by the complex coacervation method and their characteristics such as efficiency and morphology will be evaluated. The active films will be characterized as to their mechanical, physical and chemical properties, their possible antimicrobial and antioxidant activity, evaluating also the controlled release of the additive. It is expected the development of a modified starch film with antioxidant and antimicrobial properties that configure a natural and environmentally friendly option for food preservation.

BANKING MEMBERS:
Presidente - 031.379.796-09 - NATHÁLIA RAMOS DE MELO - UFF
Interna - 2563412 - TATIANA SALDANHA
Externa à Instituição - LETICIA VITORAZI - UFF