Publications by authors named "Regiane Ribeiro-Santos"
Article Synopsis
- Researchers created smart films using starch, pectin, and purple carrot peel (PCP) that contain anthocyanins, enabling them to act as pH-responsive tags for monitoring plant-based chicken products.
- They tested different forms of PCP (powder and extracts) and found that films with higher PCP concentrations improved strength and water resistance while effectively responding to pH changes.
- The study demonstrated that these films changed color significantly over three days when used on chicken equivalents, highlighting PCP's potential as a natural colorant and indicator in food packaging.
Cellulose acetate (CA) films with sweet fennel essential oil (FEO) were evaluated for possible changes caused by the incorporation of 5, 10, 20 and 30% glycerol. The results show that the incorporation of different concentrations of plasticizer caused an increase in thickness, water vapor transmission rate (WVTR), tensile strength (TS), besides altering the optical properties and demonstrating possible chemical interaction with the CA matrix (Fourier transform infrared (FTIR)). Scanning electron microscopy (SEM) images revealed that the addition of glycerol caused morphological changes on the surface and internal region of all films.
View Article and Find Full Text PDFActive packaging aims to prolong food's shelf-life by directly interacting with the packaged food. This type of packaging is characterized by having the active agent incorporated into the package polymer, such as antioxidant additives, that will gradually migrate from the package polymer to the packed food and, consequently, delay food's natural lipid oxidation. In this study, the efficiency of an active whey protein film incorporated with a rosemary extract on retarding the lipid oxidation of salami slices was evaluated.
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