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Desenvolvimento e caracterização de uma embalagem ativa com incorporação de Salicornia ramosíssima: testes de biodegradação e de libertação controlada
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Advisor(s)
Abstract(s)
O objetivo do presente estudo foi desenvolver uma embalagem ativa e biodegradável
à base de pectina com incorporação de Salicornia ramosissima para a conservação de
alimentos. Foram analisados diferentes parâmetros físico-mecânicos do filme
desenvolvido assim como a sua capacidade de biodegradação em terra e em água do mar.
Foi realizado também um estudo de libertação controlada em água para verificar a
libertação de sais provenientes do filme. Relativamente às características físicomecânicas,
verificou-se que o filme controlo apresentou valores de a* (3,29±0,16) e b*
(12,74±0,75) inferiores ao filme com salicórnia, a* (4,96±0,30) e b* (28,62±0,51).
Relativamente ao parâmetro L* o filme controlo apresentou um valor de 81,20±0,70
enquanto o filme com salicórnia revelou ser mais escuro apresentando um valor de
48,84±1,60. O filme com salicórnia (30,04±1,49) apresentou uma opacidade maior
comparativamente com o filme controlo (10,87±0,05). O filme com salicórnia foi
ligeiramente mais permeável ao vapor de água 1,52x10-9±1,09x10-10 g/(m.s.Pa) assim
como a sua solubilidade em água, 50,50±5,02%. O filme com salicórnia apresentou uma
resistência à tração menor (0,13±0,15 MPa) comparativamente ao filme controlo
(4,19±0,82 MPa). Por outro lado, verificou-se o oposto para o alongamento à rutura, com
valores de 3,91±0,62 % e 5,89±0,29 %, respetivamente, para o filme controlo e o filme
com salicórnia. A humidade foi o único parâmetro cujas diferenças entre os dois filmes
não foram significativas (p>0,05). Nos testes de biodegradação, ambos os filmes
apresentaram capacidade de biodegradação, ao fim de 21 dias em terra e ao fim de 30
dias em água do mar. Relativamente ao teste de libertação controlada, foi verificado que
a velocidade de libertação de sais do filme com salicórnia aumentou com o aumento da
temperatura de armazenamento, atingindo a sua estabilização em água por volta de 1400
μS/cm. Concluiu-se com a realização deste estudo que foi possível o desenvolvimento de
um novo sistema de embalagem biodegradável com vista a uma possível aplicação em
alimentos e extensão do seu tempo de vida útil.
The objective of the present study was to develop an active and biodegradable packaging based on pectin with the incorporation of Salicornia ramosissima for food preservation. Different physico-mechanical parameters of the developed film were analyzed, as well as its biodegradation capacity in soil and in sea water. A controlled release study in water was also carried out to verify the release of salts from the film. Regarding the physico-mechanical characteristics, it was found that the control film presented values of a* (3,29±0,16) and b* (12,74±0,75) lower than the film with salicornia, a* (4,96±0,30) and b * (28,62±0,51). Regarding the L* parameter, the control film showed a value of 81,20±0,70 while the film with salicornia proved to be darker with a value of 48,84±1,60. The film with salicornia (30,04±1,49) showed greater opacity compared to the control film (10,87±0,05). The film with salicornia was slightly more permeable to water vapor 1,52x10-9±1,09x10-10 g/(m.s.Pa) as well as its solubility in water, 50,50±5,02%. The film with salicornia showed a lower tensile strength (0,13±0,15 MPa) compared to the control film (4,19±0,82 MPa). On the other hand, the opposite was found for elongation at break, with values of 3,91±0,62% and 5,89±0,29%, respectively, for the control film and the film with salicornia. Humidity was the only parameter whose differences between the two films were not significant (p>0,05). In the biodegradation tests, both films showed biodegradation capacity, after 21 days on land and after 30 days in sea water. Regarding the controlled release test, it was found that the release rate of salts from the salicornia film increased with increasing storage temperature, reaching its stabilization in water at around 1400 μS/cm. It was concluded with this study that it was possible to develop a new biodegradable packaging system for a possible application in food and extension of its shelf-life
The objective of the present study was to develop an active and biodegradable packaging based on pectin with the incorporation of Salicornia ramosissima for food preservation. Different physico-mechanical parameters of the developed film were analyzed, as well as its biodegradation capacity in soil and in sea water. A controlled release study in water was also carried out to verify the release of salts from the film. Regarding the physico-mechanical characteristics, it was found that the control film presented values of a* (3,29±0,16) and b* (12,74±0,75) lower than the film with salicornia, a* (4,96±0,30) and b * (28,62±0,51). Regarding the L* parameter, the control film showed a value of 81,20±0,70 while the film with salicornia proved to be darker with a value of 48,84±1,60. The film with salicornia (30,04±1,49) showed greater opacity compared to the control film (10,87±0,05). The film with salicornia was slightly more permeable to water vapor 1,52x10-9±1,09x10-10 g/(m.s.Pa) as well as its solubility in water, 50,50±5,02%. The film with salicornia showed a lower tensile strength (0,13±0,15 MPa) compared to the control film (4,19±0,82 MPa). On the other hand, the opposite was found for elongation at break, with values of 3,91±0,62% and 5,89±0,29%, respectively, for the control film and the film with salicornia. Humidity was the only parameter whose differences between the two films were not significant (p>0,05). In the biodegradation tests, both films showed biodegradation capacity, after 21 days on land and after 30 days in sea water. Regarding the controlled release test, it was found that the release rate of salts from the salicornia film increased with increasing storage temperature, reaching its stabilization in water at around 1400 μS/cm. It was concluded with this study that it was possible to develop a new biodegradable packaging system for a possible application in food and extension of its shelf-life
Description
Keywords
Salicornia ramosíssima Biodegradação Plástico Embalagens Filmes