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Potential of Coccolithophore microalgae as fillers in starch-based films for active and sustainable food packaging

2023-01-23Journal article Open access
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dc.contributor.authorMoreira, Ana S. P.
dc.contributor.authorGonçalves, Joana
dc.contributor.authorSousa, Francisco
dc.contributor.authorMaia, Inês Beatriz
dc.contributor.authorPereira, Hugo
dc.contributor.authorSilva, Joana
dc.contributor.authorCoimbra, Manuel A.
dc.contributor.authorFerreira, Paula
dc.contributor.authorNunes, Cláudia
dc.date.accessioned2023-02-13T13:38:30Z
dc.date.available2023-02-13T13:38:30Z
dc.date.issued2023-01-23
dc.date.updated2023-02-10T14:28:45Z
dc.description.abstractCoccolithophore microalgae, such as Emiliania huxleyi (EHUX) and Chrysotila pseudoroscoffensis (CP), are composed of calcium carbonate (CaCO3) and contain bioactive compounds that can be explored to produce sustainable food packaging. In this study, for the first time, these microalgae were incorporated as fillers in starch-based films, envisioning the development of biodegradable and bioactive materials for food packaging applications. The films were obtained by solvent casting using different proportions of the filler (2.5, 5, 10, and 20%, w/w). For comparison, commercial CaCO3, used as filler in the plastic industry, was also tested. The incorporation of CaCO3 and microalgae (EHUX or CP) made the films significantly less rigid, decreasing Young’s modulus up to 4.7-fold. Moreover, the incorporation of microalgae hydrophobic compounds as lipids turned the surface hydrophobic (water contact angles > 90°). Contrary to what was observed with commercial CaCO3, the films prepared with microalgae exhibited antioxidant activity, increasing from 0.9% (control) up to 60.4% (EHUX 20%) of ABTS radical inhibition. Overall, the introduction of microalgae biomass improved hydrophobicity and antioxidant capacity of starch-based films. These findings should be considered for further research using coccolithophores to produce active and sustainable food packaging material.pt_PT
dc.description.sponsorshipPOCI-01-0145-FEDER-031032
dc.description.sponsorshipLA/P/006/2020
dc.description.sponsorshipgrants 2020.06654.BD
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFoods 12 (3): 513 (2023)pt_PT
dc.identifier.doi10.3390/foods12030513pt_PT
dc.identifier.eissn2304-8158
dc.identifier.urihttp://hdl.handle.net/10400.1/19070
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationCICECO-Aveiro Institute of Materials
dc.relationCICECO-Aveiro Institute of Materials
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationNanopatterned porous ferroics for emerging microelectronics - NANOTRONICS
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectBioplasticspt_PT
dc.subjectEmiliania huxleyipt_PT
dc.subjectChrysotila pseudoroscoffensispt_PT
dc.subjectPolysaccharidespt_PT
dc.subjectStarchpt_PT
dc.subjectCalcium carbonatept_PT
dc.subjectAntioxidant activitypt_PT
dc.titlePotential of Coccolithophore microalgae as fillers in starch-based films for active and sustainable food packagingpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleCICECO-Aveiro Institute of Materials
oaire.awardTitleCICECO-Aveiro Institute of Materials
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleNanopatterned porous ferroics for emerging microelectronics - NANOTRONICS
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50011%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F50011%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F50006%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/Investigador FCT/IF%2F00300%2F2015%2FCP1302%2FCT0009/PT
oaire.citation.issue3pt_PT
oaire.citation.startPage513pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume12pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamInvestigador FCT
person.familyNameMaia
person.familyNamePereira
person.givenNameInês Beatriz
person.givenNameHugo
person.identifier282781
person.identifier.ciencia-idE017-3A05-FF0A
person.identifier.ciencia-id331E-84FD-2F34
person.identifier.orcid0000-0002-7509-2216
person.identifier.orcid0000-0002-1369-2099
person.identifier.ridE-9360-2015
person.identifier.scopus-author-id54080259900
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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