Coffee-cocoa additives for bio-based antioxidant packaging

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dc.contributor.authorVeiga-Santos, Pricila [UNESP]
dc.contributor.authorSilva, Luciana T.
dc.contributor.authorde Souza, Carolina O.
dc.contributor.authorda Silva, Jaff R.
dc.contributor.authorAlbuquerque, Elaine C.C.
dc.contributor.authorDruzian, Janice I.
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade Federal da Bahia (UFBA)
dc.date.accessioned2018-12-11T16:54:57Z
dc.date.available2018-12-11T16:54:57Z
dc.date.issued2018-12-01
dc.description.abstractCoffee and cocoa antioxidant capacity is well known, and besides its health benefits, great acceptance and availability; there is few information about their utilization, especially simultaneously, as antioxidant packaging additives. The antioxidant capacity of a coffee-cocoa-cassava starch polymer was evaluated in-vitro (through DPPH scavenging %, flavonoid and total phenolic content) and in-vivo (by packaging palm oil and monitoring its oxidation during a 45-days storage at 63%RH/30 °C). In-vivo investigations indicated a protective effect up to 6.09 times against peroxide index increase, up to 60.4 times against hexanal production, and up to 6.88 times against conjugated dienoic acid production, compared to a commercial polymer. Simultaneous utilization of the additives presented a synergistic antioxidant effect. Additives negatively affected films mechanical properties and homogeneity, but presented a decreased water vapor permeability and dark pigmentation that could help avoiding the catalytic oxidationn effect of water and light.en
dc.description.affiliationSão Paulo State University-UNESP FCA
dc.description.affiliationUFBA-Faculty of Pharmacy
dc.description.affiliationUnespSão Paulo State University-UNESP FCA
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado da Bahia
dc.description.sponsorshipIdFundação de Amparo à Pesquisa do Estado da Bahia: APP0091/2016
dc.format.extent37-41
dc.identifierhttp://dx.doi.org/10.1016/j.fpsl.2018.08.005
dc.identifier.citationFood Packaging and Shelf Life, v. 18, p. 37-41.
dc.identifier.doi10.1016/j.fpsl.2018.08.005
dc.identifier.issn2214-2894
dc.identifier.lattes6057208654073559
dc.identifier.orcid0000-0003-3599-6103
dc.identifier.scopus2-s2.0-85051643309
dc.identifier.urihttp://hdl.handle.net/11449/171341
dc.language.isoeng
dc.relation.ispartofFood Packaging and Shelf Life
dc.relation.ispartofsjr1,239
dc.rights.accessRightsAcesso restrito
dc.sourceScopus
dc.subjectBiodegradable polymers
dc.subjectEco-friendly
dc.subjectIntelligent
dc.subjectOxidation
dc.subjectPackaging
dc.titleCoffee-cocoa additives for bio-based antioxidant packagingen
dc.typeArtigo
unesp.author.lattes6057208654073559(1)
unesp.author.orcid0000-0003-3599-6103[1]
unesp.author.orcid0000-0002-0455-6458[4]

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