Influence of grape and acerola residues on the antioxidant, physicochemical and mechanical properties of cassava starch biocomposites

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dc.contributor.authorIto, Edson Noriyuki
dc.contributor.authorReinaldo, Juciklécia da Silva
dc.contributor.authorMilfont, Carlos Henrique Rodrigo
dc.contributor.authorGomes, Felipe P. C.
dc.contributor.authorMattos, Adriano L. A.
dc.contributor.authorMedeiros, Fábio Gonçalves Macêdo de
dc.contributor.authorLopes, Paula França N.
dc.contributor.authorSouza Filho, Men de Sá M.
dc.contributor.authorMatsui, Katia Nicolau
dc.date.accessioned2021-08-13T19:17:14Z
dc.date.available2021-08-13T19:17:14Z
dc.date.issued2021-01
dc.description.resumoThe aim of this work was to develop cassava starch biocomposites with varius concentrations of grape skin (Gr) and acerola (Ac) residues (0.1, 1.0, 5.0 and 10.0 wt%) using extrusion and injection molding processes. Grape residue had the highest concentration of total monomeric anthocyanin (ANC) and Ac had the highest concentration of total phenolic content (TPC) and total sugars. The starch and fruit residues had thermal degradation onset temperatures above the processing temperature profile of polymer biocomposites. The results showed that the antioxidant, physicochemical, mechanical, and morphological properties of these biocomposites were influenced by the type and concentration of the fruit residues. The addition of grape skins and acerola residues to the cassava thermoplastic starch resulted in better antioxidant characteristics, indicating the potential of these formulations for the development of new bioactive packaging obtained by largescale processespt_BR
dc.identifier.citationREINALDO, Juciklécia S.; MILFONT, Carlos H.R.; GOMES, Felipe P.C.; MATTOS, Adriano L.A.; MEDEIROS, Fábio G.M.; LOPES, Paula F.N.; SOUZA FILHO, Men de Sá M.; MATSUI, Kátia N.; ITO, Edson N. Influence of grape and acerola residues on the antioxidant, physicochemical and mechanical properties of cassava starch biocomposites. Polymer Testing, [S.L.], v. 93, n. -, p. 107015-107015, jan. 2021. Disponível em: https://www.sciencedirect.com/science/article/pii/S0142941820322443?via%3Dihub. Acesso em: 30 dez. 2020. http://dx.doi.org/10.1016/j.polymertesting.2020.107015.pt_BR
dc.identifier.doi10.1016/j.polymertesting.2020.107015
dc.identifier.issn0142-9418
dc.identifier.urihttps://repositorio.ufrn.br/handle/123456789/33143
dc.languageenpt_BR
dc.publisherPolymer Testingpt_BR
dc.rightsAttribution 3.0 Brazil*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/br/*
dc.subjectBiocompositespt_BR
dc.subjectCassava starchpt_BR
dc.subjectFruit residuespt_BR
dc.subjectAntioxidantpt_BR
dc.subjectExtrusionpt_BR
dc.subjectInjection moldingpt_BR
dc.titleInfluence of grape and acerola residues on the antioxidant, physicochemical and mechanical properties of cassava starch biocompositespt_BR
dc.typearticlept_BR

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