Banca de DEFESA: DAYANA KETRIN SILVA FRANCISCO MADELLA

Uma banca de DEFESA de DOUTORADO foi cadastrada pelo programa.
STUDENT : DAYANA KETRIN SILVA FRANCISCO MADELLA
DATE: 28/05/2024
TIME: 14:00
LOCAL: meet.google.com/idq-ecti-veu
TITLE:

Development of “Organic Packaging” aimed at applicability to food products

KEY WORDS:

biodegradability, organic foods, natural plasticizers

PAGES: 122
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Embalagens de Produtos Alimentares
SUMMARY:

Organic food is food that is produced in a system without chemicals that could cause harm to the environment and consumer health. It is a fact that there is currently a growing demand for these organic products, so packaging for these foods consequently follows the trend, driving research for the development of biodegradable and sustainable materials. As an alternative to traditional packaging, “organic packaging” is suggested, which are films produced with natural and organic inputs, maintaining a clean production system. Looking for raw material that meets the concept, organic cassava starch, which is a low-cost, abundant and biodegradable source of starch, is a promising possibility, but it is necessary for additives to also meet the proposal, such as the incorporation of natural plasticizers. and organic. The objective of the study is the development of organic packaging using natural and organic plasticizers (honey, brown sugar and coconut oil). Therefore, the thesis was divided into 4 chapters, where in Chapter I a bibliographic survey was carried out covering organic foods, alternative packaging and their challenges for food. Chapter II aimed to identify the context and consumption expectations in the use of “organic packaging” in food products through the application of a questionnaire. As a result, there was a positive response to organic packaging by participants, even with the addition of cost to the product, following the culture of organic production, which aims to reduce the environmental impact and consumer health. Chapter III aimed to develop and characterize organic materials with different natural plasticizers (honey, coconut oil and organic brown sugar). Cassava starch was characterized regarding amylose content and gelatinization temperature. The films were developed and characterized, being Control (organic cassava starch), T1 (Honey), T2 (coconut oil), T3 (brown sugar), T4 (honey + coconut oil), T5 (honey + brown sugar), T6 (coconut oil + sugar) and T7 (honey+coconut oil+brown sugar). Through subjective, microscopic, moisture, solubility, swelling index, thickness and FTIR analysis, treatments T1 and T2 were selected for mechanical analysis. Where T1 showed better characteristics regarding tensile strength, elongation at break and Young's modulus. Noting that the effect of the best plasticizer can be explained by the molar mass, where the lower the molar mass, the better the plasticization of the film. Chapter IV aimed to characterize the best film developed from chapter III. The honey was characterized for Hydroxymethylfufural (HMF) at ambient temperatures (25º C), 70º C and 50º C. Not exceeding the limits established by legislation. Checking the possibility of using honey at the temperatures studied. Thus, the films studied were: Control, A1 (honey at 70º C) and A2 (honey at 50º C). The films presented characteristics regarding the content of phenolic compounds, however, they did not present satisfactory values for DPPH and FRAP. Good thermal stability was observed, indicating a potential increase in their durability under different storage and transport conditions. Biodegradation of the films was evidenced by complete degradation in a short period (45 days). During the 60-day shelf life analysis, despite the increase in humidity, there was no significant difference between the storage time, as well as the color parameters L*, a* and ΔE. In b* there was a slight increase in positive value, which may indicate yellowing of the film. Regarding mechanical properties, the study showed an increase in elongation at break, making the film more flexible. Therefore, the “organic packaging” developed with honey as a plasticizer met the expectations of the proposed objectives, making it suitable for packaging food products. Being a sustainable and ecologically correct solution, contributing to the reduction of environmental impact and thus meeting the demands of consumers who aim for more sustainable products.

COMMITTEE MEMBERS:
Presidente - ***.379.796-** - NATHÁLIA RAMOS DE MELO - UFF
Interna - 1524368 - MARIA IVONE MARTINS JACINTHO BARBOSA
Externa à Instituição - TAÍLA VELOSO DE OLIVEIRA - UFV
Externa à Instituição - KAMILA DE OLIVEIRA DO NASCIMENTO - UNIFOA
Externa à Instituição - REGIANE RIBEIRO - UFRJ