10 documents found, page 1 of 1

Desconstruindo a divisão sociedade-natureza: processo colaborativo de cocriação...

Active Low-Density Polyethylene-Based Films by Incorporating α-Tocopherol in th...

In this work, alpha-tocopherol (α-TOC) was encapsulated in poly(lactic acid) nanoparticles (PLA NPs) and added to low-density polyethylene (LDPE) films with the aim of producing an active film for food packaging applications. PLA NPs loaded with α-TOC were produced through nanoprecipitation and dried using two methods (freeze-dryer and oven). LDPE-based films with final polymeric matrix concentrations of 10 and...

Pla Films Loaded with Green Tea and Rosemary Polyphenolic Extracts as an Active...

Abstract: The antioxidant capacity and the phenolic compounds of extracts from Green Tea and Rosemary was determined. RE presented a higher antioxidant capacity and higher content of TPC and flavonoids than GTE. While the main phenolic compounds identified in RE were carnosic acid, carnosol and rosmarinic acid, in GTE were catechin, epigallocatechin gallate, epicatechin, rutin and gallic acid. Active PLA films ...

Lipid oxidation inhibition through active polylactic acid films with rosemary a...

More and more, consumers are demanding natural products with longer shelf-life. Extracts from rosemary (Rosmarinus officinalis L.) and green tea (Camellia sinensis L.) have high antimicrobial and antioxidant activities. These extracts can be incorporated into polymers produced from renewable sources, to produce active biopackaging. This concept intends to positively interact with packaged food, to inhibit the n...

Active whey protein edible films and coatings incorporating Lactobacillus buchn...

Fungal contamination of food is responsible for health issues and food waste. In this work, the incorporation of a lactic acid bacteria (LAB) with antifungal properties (Lactobacillus buchneri UTAD104) into whey protein-based films and coatings was tested for the control of an ochratoxigenic fungi (Penicillium nordicum) in a cheese matrix. The incorporation of L. buchneri cells resulted in thicker films with le...

Lactoferrin-based nanoemulsions to improve the physical and chemical stability ...

Omega-3 (-3) polyunsaturated fatty acids are highly susceptible to oxidation, have an intense odour and poor water solubility, which makes its direct application in foods extremely difficult. In order to reduce its oxidation process and improve the stability in an aqueous medium, protein-based nanoemulsions were produced and characterized. Lactoferrin (Lf) was used as a emulsifier at different concentrations (0...

Active whey protein edible films and coatings incorporating Lactobacillus buchn...

Fungal contamination of food is responsible for health issues and food waste. In this work, the incorporation of a lactic acid bacteria (LAB) with antifungal properties (Lactobacillus buchneri UTAD104) into whey protein-based films and coatings was tested for the control of an ochratoxigenic fungi (Penicillium nordicum) in a cheese matrix. The incorporation of L. buchneri cells resulted in thicker films with le...

Active whey protein edible films and coatings incorporating lactic acid bacteri...

Probiotic-loaded microcapsule system for human in situ folate production: Encap...

This study focused on the use of a new system, an alginate|Ɛ-poly-L-lysine| alginate|chitosan microcapsule (APACM), able to immobilize a folate-producing probiotic, Lactococcus lactis ssp. cremoris (LLC), which provides a new approach to the utilization of capsules and probiotics for in situ production of vitamins. LLC is able to produce 95.25±26 μg·L−1 of folate, during 10 h, andwas encapsulated in the APACM. ...

Liderança e bem-estar em idosos institucionalizados