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A produção de embalagens oriundas de matérias primas sintéticas vem aumentando exponencialmente, com isso tem ocasionado graves problemas ambientais devido a alta longevidade desses materiais. Surge então a necessidade da substituição de produtos de origem sintética por produtos de fontes renováveis, e o desenvolvimento de novos produtos a partir de processos mais limpos de fabricação. Os nanocristais de celulose são materiais que tem chamado atenção de pesquisadores, devido à suas características físicas e químicas e sua aplicação como reforço em outras matrizes poliméricas. Neste contexto o objetivo deste trabalho foi a obtenção de nanocristais de celulose, a partir da palha do milho (Zea mays) e incorporação dos nanocristais em matrizes poliméricas de quitosana e proteína isolada de soja, com o intuito de traçar o melhor parâmetro a extração dos nanocristais e sua caracterização, como também a biodegradabilidade deste filmes. Observou-se que nos filmes de quitosana e SPI, não houve alteração no processo de degradação pelo processo de adição dos nanocristais em comparação com o controle, sugerindo que os nanocristais não interferem na biodegradabilidade das matrizes a qual são inseridos.

Given the consumer demand for new, savory products without allergenic impact on people, this work aimed to study the behavior of different rice types (white, red and black) during its hydration and development of plant-based milks. Verification of the pasteurization and sterilization on product's nutritional, chemical and physical characteristics was also conducted. Hydration kinetics of rice grains was carried out and the Peleg model was adjusted satisfactorily. Milk solutions submitted to sterilization showed solid texture, invalidating this treatment for the production of plant-based milks. Rice's, milks and residues were characterized. Products have shown high nutritional value, varying depending on the rice type. Not only phenolic compounds content (77.03 mg GAE/100 g), but also antioxidant activity (21.30 g/g DPPH• and 10.35 µM trolox/g in ABTS•+), were higher in products made from black rice. Furthermore, it was observed that the residues are suitable to be added in the enrichment of new food products This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES – Finance code 001), and Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq – 141413/2019–0). The author Farayde Matta Fakhouri is a Serra Hunter Fellow

Typha domingensis (Cattail) fiber is a significant natural resource, abundant in cellulose. The study reports the useful utilization of T. domingensis fiber for physicochemical impregnation of silver nanoparticles and benzalkonium chloride, in the development of a material with antimicrobial activity. The fibers were pre-treated with alkaline hydrogen peroxide (bleaching) for partial removal of lignin, pectin and waxes. Subsequently treated in a solution of different concentrations of benzalkonium chloride and Tollens' reagent. The new materials obtained were carefully investigated for their structure and thermal stability, morphology and susceptibility to antimicrobials (Staphylococcus aureus, Escherichia coli, Salmonella typhimuruim, and Salmonella enteritidis). Fourier transform infrared spectra showed the presence of benzalkonium chloride. The morphology analysis showed the silver nanoparticles on the surface of the bleached fibers. The susceptibility profile to antimicrobials was confirmed by the formation of inhibition halos (¿11.26¿mm). Based on the properties of the materials obtained, it can be concluded that the modified cattail fibers have the potential to be used as a functional filler, or coating, in the development of antimicrobial composites

The aim of this study was to incorporate the active compounds present in purple araçá (Psidium myrtoides) in pea starch-based films and to verify the influence of different plasticizers (glycerol, sorbitol, and polyethylene glycol 400) on film properties. Films were produced and characterized in relation to visual appearance, active compounds, antimicrobial activity, and mechanical and barrier properties. Pea starch has a high amylose content and a final viscosity of 5371.5 RVU, which contributes to the elaboration of films even without the addition of plasticizers. Purple araçá and pea starch formed films with good water vapor barrier characteristics (0.398 g·mm/m2·h·KPa) and low solubility (33.30%). Among plasticizers, sorbitol promoted a lower permeability to water vapor. The selected formulations, 0%, 20%, and 30% sorbitol, presented a high concentration of phenolic compounds (1194.55, 1115.47, and 1042.10 mg GAE 100 g−1, respectively) and were able to inhibit the growth of Staphylococcus aureus. Therefore, films contained the active compounds of purple araçá and potential to be used as food packaging.

This study aimed to produce and characterized active biodegradable packages by extrusion of cassava starch, biodegradable polyester, plasticizer, and acai extract (EA 0, 1, 2, 3 and 4%) and to evaluate its effects on extra virgin olive oil (EVOO) for 120 days. All analyses were performed at the beginning (day 0) and the end of the experiment (day 120). The oil was characterized for acidity index (IA), peroxide index (IP), thiobarbituric acid reactive substances (TBARS), conjugated dienes (CD), phenolic compounds (PC) and color parameters. The incorporation of EA at the initial time caused increased thickness, mechanical properties, solubility in water and oil in all formulations. The some values of properties increased or decreased, due to the interaction of the stored product and packaging. At the end of the storage period, the values of IA and IP were below the limits established by current legislation. The EVOO showed a gradual decrease in PC from day 1 to day 120, for all treatments.

The influence of the incorporation of blackberry pulp on properties of arrowroot starch films has been studied. The blackberry pulp transferred bioactive compounds, antioxidant capacity and color to arrowroot starch films. Increasing the concentration of blackberry pulp (from 0 to 40%, mass/mass of dry starch) in the film resulted in increased thickness (from 0.065 to 0.133 mm), increased elongation (from 3.18 to 13.59%), decreased tensile strength (from 22.71 to 3.97 MPa), increased water vapor permeability (from 3.62 to 4.60 g.mm/m2.day.kPa) and solubility in water (from 14.18 to 25.46%). The films were stable to different media, maintaining the same initial diameter dimensions after immersion in acidic, neutral and alkaline solutions, but their color intensity was reduced, probably due to the release of anthocyanins to the solutions. The films with blackberry pulp presented darkness after sterilization process.

The guabiroba pulp (GP) has natural antioxidant compounds, such as phenolic compounds and ascorbic acid. The aim of this work was to produce an active biodegradable film based on blends of gelatin (GEL) and corn starch (NCS) and activated with GP, for application as package for extra-virgin olive oil, as a sachet. For that, the effect of blends composition was first evaluated in passive films, and then, a formulation was chosen to produce the active film with guabiroba pulp. The effect of the incorporation of GP on the barrier, mechanical and optical properties of these films was studied, and the antioxidant effect on the storage of extra virgin olive oil was verified in a specific test. Blends with GEL (5 and 10%) and NCS (2 and 4%) were prepared, in the different ratios. The film with 5% GEL and 2% NCS in the 1:1 ratio, was selected for the addition of GP (10 and 20%). The addition of GP caused a reduction in tensile strength and increased elongation values. The film with 10% GP was selected for the preparation of the sachet, due to its lower value of water vapor permeability. At the end of the storage period (15 days), the values of acidity index and peroxide index of the extra-virgin olive oil did not reach the maximum limit allowed by the current legislation. It can be concluded that the results obtained may be useful for future studies and applications using active and biodegradable packaging.

espanolA lo largo de los anos la produccion de alimentos se ha visto forzada a aumentar para acompanar el crecimiento de la poblacion y de este modo los desperdicios generados tambien aumentaron. Estos subproductos de la Agroindustria pueden generar problemas de contaminacion ambiental y costos para el adecuado manejo y descarte de residuos. Debia a esto, estudios han demostrado que subproductos agroindustriales no aprovechados en la cadena productiva principal, tienen potencial para ser usados ampliamente en la industria de alimentos debido a sus caracteristicas funcionales y valor agregado, disminuyendo la contaminacion y estableciendo un correcto manejo de estos en la industria. Por lo cual el objetivo de esta investigacion fue caracterizar las cascaras de naranja y maracuya transformandolas inicialmente en harinas e despues determinando su potencial nutricional segun su composicion centesimal y fisico-quimica, utilizando metodos tradicionales para analisis de alimentos como los descritos por AOAC (1990) e IAL (2008). Entre los resultados fue observado que las cascaras de naranja y maracuya pueden ser usadas para la produccion de harinas compuestas por 1.5 y 1% lipidos, 4.8 y 5.9% proteina, 9.5 y 26.6% fibra cruda, 69.5 y 50.1% carbohidratos, 9.66 y 25.92 g kg-1 K, 21 y 8.7 mg kg-1 B, 6.71 y 32.08 mg kg-1 Fe, 8.8 y 10.31 mg kg-1 Zn respectivamente, entre otros. Concluyendo que pueden ser usadas para enriquecer productos alimenticios como panes o tortas, dandoles valor economico y nutricional, o directamente usadas para la complementacion de la alimentacion humana en batidos, aprovechando un subproducto barato que generalmente seria descartado. EnglishOver the years, food production has been forced to increase along with growth of world population, and at greater the food production food is, then greater production of waste in agro-industry is and these by-products could generate environmental problems and expenses for appropriate management of waste. Agro-industry by-products are derived from processing of raw materials from agro-industrial that do not have any main function in productive chain. Nowadays, researching works are being carried out to demonstrate possibility of taking advantage of these by-products, giving them a functionality, reducing pollution due to excess waste and establishing a correct management of these at industry. Therefore, objective of this work was to characterize the orange and passion fruit peels to discuss their possible functionalities and nutritional potential because of its centesimal and physico-chemical composition, by traditional methods for food analysis like the describing in the AOAC (1990) and IAL (2008). As a results it was observed that orange and passion fruit peels are able to be used for flour production with 1.5 and 1 % lipids, 4.8 and 5.9% protein, 9.5 and 26.6% curde fiber, 69.5 and 50.1% carbohydrates, 9.66 and 25.92 g.kg-1 K, 21 and 8.7 mg.kg-1 B, 6.71 and 32.08 mg.kg-1 Fe, 8.8 and 10.31 mg.kg-1 Zn respectively. Concluding that both flours could be used to enrich food products like bread or cake, giving them economic and nutritional value, or directly used for the complementation of human food in shakes, taking advantage of a cheap by-product that would generally be discarded.

The purpose of this study was to investigate the bioactive compounds of araçá-roxo by applying the Box–Behnken experimental design to evaluate the effect of temperature, time, and ethanol concentration on the extraction of phenolic compounds. The three variables evaluated significantly affected (p < .05) the extraction, and temperature proved to be the most influential variable. The optimum conditions were as follows: extraction temperature of 50°C, extraction time of 30 min, and ethanol concentration of 40%. Under such optimum conditions, the phenolic compounds, flavonoids, and anthocyanins present in the peel, pulp, and seed were determined and, separately, the phenolic and carotenoid compounds present in the extracts were identified and quantified by high-performance liquid chromatography. This study helped confirm the importance of araçá-roxo as a source of bioactive compounds, thereby demonstrating its potential for consumption

Attalea speciosa palm tree is an important specie in different parts of Brazil, due to its cultural, historical and economic influence. Based on that, there are more than 70 by-products made from all parts of the plant, that can be used in different ways and contribute with the economic development of communities. From the fruit we have, basically, the almond, mesocarp, and shell. A. speciosa presents a great bioactive and nutritional value, which could be obtained from the almond oil or mesocarp flour, while the shell is largelly used to make handicrafts. Therefore the whole fruit may be used and has potential to be industrialized in the manufacturing of many products. So, the use of A. speciosa by industries can not only help the preservation of this specie, but also improve the life of many communities. Thus this chapter aimed to demonstrate the relevance and application of the plant and its main parts and the bioactive value of this fruit.

The demand for new materials and technologies that are able to minimize the environmental impact generated by the disposal of materials from fossil sources has increased significantly in the past years. As these materials normally include gelatin, a high cost ingredient, our aim was to find a more effective solution through the development of films based on protein isolate sourced from Nile tilapias. Thickness, water solubility, water vapor permeability (WVP), tensile strength, elongation, color attributes, and opacity were evaluated. Casting technique was used to obtain the films, using different combinations of protein isolate, gelatin, and plasticizers (glycerol or sorbitol) in an experimental design 23. The films showed good continuity and handling. Surface was free from bubbles and cracks. Key results observed: thickness from 0.04 to 0.09 mm, solubility in water from 4.11 to 28.72%, WVP from 7.12 to 16.36 g mm d-1 KPa-1 m-2, tensile strength from 12.43 to 155.57 MPa, and elongation from 2.14 to 125.33%. Gelatin protein films were promising from the point of view of mechanical properties, visual appearance and easy handling, as well as low WVP and low solubility in water. However, the replacement of gelatin in the formulations implicated in films with reduced tensile strengths

The present study evaluated the effect of the incorporation of copaiba oil, in direct and in microencapsulated form, into films based on Xanthosoma mafaffa Schott starch. Initially, the characterization of copaiba oil by gas chromatograph coupled with mass spectrometry (GC-MS) and its antimicrobial activity against gram-positive and gram-negative bacteria was performed. The films were produced by the casting technique and characterized in relation to physical, chemical, structural, and antimicrobial activity. Sesquiterpenes, mainly &beta, caryophyllene, were the predominant compounds in copaiba oil, showing antimicrobial activity against B. subtilis and S. aureus. The films showed forming capacity, however, was observed a decrease in solubility and revealed an increase in hydrophobic characteristics. However, the oil reduced the tensile strength and elongation, while the microcapsules did not influence the mechanical properties in comparison to the control film. From microstructure analysis, changes in the films roughness and surface were observed after the addition of oil both directly and in microencapsulated form. Films incorporated with microparticles were able to inhibit the gram-positive bacteria tested, forming inhibition zones, indicating that the encapsulation of copaiba oil was more efficient for protecting bioactive compounds from the oil, suggesting the possible application of mangarito starch-based films incorporated with copaiba oil as biodegradable packaging.

Frutas cítricas, como o limão (Citrus aurantifolia), têm sua vida útil e qualidade afetadas por reações catabólicas, levando à perda de água e mudanças físicas equímicas que contribuem para a redução da qualidade. Para prolongar o prazo de validade e retardar a senescência destes produtos, os filmes comestíveis são utilizados como biomateriais de revestimento avançados. Tais revestimentos podem ser formados na superfície do próprio alimento e feitos a partir de diferentes tipos de materiais biológicos, tais como gelatina e amido, podendo ser incorporado agentes antimicrobianos e de reforço. Desta fora, o objetivo deste estudo foi avaliar a influência de coberturas de gelat ina e amido na vida de prateleira dos limões. Os frutos foram colhidos em estádio fisiológico verde claro e tratados com diferentes concentrações de gelatina e amido com compostos bioativos: nanocristais de celulose (CNC) e sorbato de potássio. Um total de 7 tratamentos foram preparados. Após o tratamento, os frutos foram mantidos em refrigeração (20 ° C, 60 - 70% UR) por um período de 13 dias, em intervalos de cerca de três dias, foram analisados parâmetros físicos e químicos como ácido ascórbico. A cobertur a que apresentou melhor aceitação pelo consumidor foi a T6, contendo 75% de Gelatina + 25% de Amido + 0,5% de CNC + 10% de glicerol (p/p). Os produtos selecionados têm baixo custo e alta biocompatibilidade, aplicáveis à indústria como materiais otimizados e comerciais

The aim of this work was to extract and characterize starch from three varieties of pigmented rice (named white, red and black), preserving the bioactive compounds. The extraction yield was 44.0%, 47.0% and 35.7%, respectively. The scanning electron microscopy showed that the granules of the three varieties presented polygonal and angular format and absence of impurities. The chemical analyzes, showed more than 83.0% of carbohydrates in the three compositions. There was retention of the phenolic compounds from the raw material in the starches. With regard to pasting properties of the starches, differences were observed in initial temperature, which was of 80.6 °C, 79.1 °C and 88.8 °C for the starches of white, red and black rice, respectively. Black rice starch also showed slightly higher crystallinity and thermal stability than white and red rice starches. Gels of red rice starch have higher syneresis in five freeze-thaw cycles, when compared to the others.

This research work aimed extraction and characterization of arrowroot starch. Besides, the effects of different concentrations of starch (2.59-5.41%, mass/mass) and concentrations of glycerol (9.95-24.08%, mass versus starch mass) on films properties were evaluated by a rotational central composite 22 experimental design. Arrowroot starch showed high amylose content (35%). Low values were found for the swelling power and solubility index. The X-ray diffraction showed "C" type crystalline structures, while thermogram showed Tg around of 118 and 120 °C. The thermogravimetric analysis showed that 40% of mass loss of starch occurred between 330 and 410 °C. The films were homogeneous, transparent and manageable. Starch and glycerol concentrations played a significant role in thickness and solubility in water of films, but was not significant for water vapor permeability and tensile strength. Therefore, arrowroot is a very promising starch source for application in films.

This research work evaluated the physicochemical properties of arrowroot starch films plasticized with glycerol and incorporated directly and by sprinkling with 0, 20, 30, and 40% (blackberry solids mass/biopolymer mass) blackberry particles obtained by spray drying. The films were characterized by thickness, color, water activity, moisture content, water solubility, water vapor permeability, mechanical properties, anthocyanins content, and antioxidant properties. Films incorporated with blackberry particles showed an increase in thickness, water solubility, water vapor permeability, and elongation at break as well as decrease tensile strength compared to the control film. The incorporation of blackberry particles to films transferred bioactive compounds and antioxidant capacity, as well as color to resulting films.

Cheese whey, a residue from dairy industry, was investigated (1) as co-substrate for polyhydroxyalkanotes (PHA) synthesis by Burkholderia sacchari LFM 101 and (2) as raw material for biofilms production. The strain was studied in kinetic terms at 30 and 35 °C, with better conditions found at 35 °C. Cultures with cheese whey as co-substrate presented lower growth than cultures using glucose as the only source of carbon. Lactose was then evaluated as co-substrate, since it is the main component of cheese whey. Results indicated that it could be repressing the consumption of glucose in the cultures containing cheese whey. Thus, glucose was utilized as sole carbon source for PHA production at 35 °C. 3-hydroxybutyrate (3-HB) was the only monomer synthetized by B. sacchari. The next step was to produce biofilms from a blend of macromolecules including cheese whey, gelatin and the PHA previously obtained. Thermal and structural properties were evaluated for the obtained biofilms. X-ray diffraction showed that the addition of cheese whey in the mixture increased the crystallinity of the samples considerably, while the addition of 3-HB was very sensitive to thermomechanical degradation.

The aim of this work was the production and characterization of films prepared from starch, gelatin and methyl esters of epoxidized macauba (Acrocomia aculeata), corn (Zea mays), pacu (Piaractus mesopotamicus), pintado (Pseudoplatystoma corruscans) and soybean (Glycine max) and also multilayer films of polyhydroxyalkanoates (PHA) conjugated with two of the epoxides that presented the best results in characterizations. The two types of films EEF (Epoxidized esters films) and EEFPHA (Epoxidized esters and PHA conjugated films) were both characterized for their visual aspects, solubility in water and acid, width, color, opacity, water vapor permeability, tensile strength and elongation. EEFPHA were also characterized by differential scanning calorimetry, scanning electron microscopy and X-ray diffraction analyses. The epoxidation reaction was successfully carried out; with the GC-MS analysis indicating the formation of epoxidized esters derived from linoleic and oleic acids. The addition of the epoxidized esters to the EEF films caused an increase in film thickness, opacity, solubility in water, tensile strength and elongation, while the solubility in acid presented the same value as compared to the blank sample. In the EEFPHA samples, addition of filmogenic solution of epoxidized esters from corn and macauba presented a value exceeding the standard in the thickness, opacity, water solubility, water vapor permeability and tensile strength analyses. In the analysis of solubility in acid these samples showed results below the standard, and the elongation test showed values very close. DSC, SEM and XRD results showed that there was a polymeric incorporation between the starch and the PHA.

This research work evaluated the influence of the type of incorporation and variation in the concentration of blackberry pulp (BL) and microencapsulated blackberry pulp (ML) powders by freeze-drying on the chemical and physical properties of arrowroot starch films. Blackberry powders were added to the film-forming suspension in different concentrations, 0%, 20%, 30% and 40% (mass/mass of dry starch) and through two different techniques, directly (D) and by sprinkling (S). Scanning electron microscopy (SEM) images revealed that the incorporation of blackberry powder has rendered the surface of the film rough and irregular. Films incorporated with BL and ML powders showed an increase in thickness and water solubility and a decrease in tensile strength in comparison with the film containing 0% powder. The incorporation of blackberry BL and ML powders into films transferred colour, anthocyanins and antioxidant capacity to the resulting films. Films added with blackberry powder by sprinkling were more soluble in water and presented higher antioxidant capacity than films incorporated directly, suggesting great potential as a vehicle for releasing bioactive compounds into food.

This study aimed microencapsulating Attalea phalerata Mart. oil, containing high carotenoid and phenolic compounds content, with Arabic gum and gelatin, using the complex coacervation method. The yield, efficiency, morphology of microcapsules and content of phenolic compounds, carotenoids and antioxidant activity in different processes conditions (concentration of the filling, temperature and agitation speed) were evaluated. The results showed 88% of yield, efficiency up to 70% and a characteristic size of microcapsules. The amount of carotenoids was high in crude oil (394.84 µg of carotenoids/g oil) and the microencapsulation tests showed amounts of 19.19 to 166.40 µg of carotenoids/g oil. The phenolic compounds in the crude oil were 20.73 mg GAE/g sample and the microencapsulation tests showed amounts of 3.17 to 15.16 mg GAE/g oil. The values of bioactive compounds influenced in the antioxidant activity though ABTS•+ method with values of 161.70 µM trolox/g oil to crude oil and 7.70 and 159.54 µM trolox/g oil for microcapsules tests.

This research work aimed to obtain blackberry pulp powder by spray drying and, by an experimental design, evaluated the effect of inlet air temperature (100-150 °C) and blackberry pulp solids:arrowroot starch/gum arabic solids ratio of 1:0.5-1:2 on the physicochemical properties of the powders. Arrowroot starch and gum arabic present glass transition temperature (Tg) values above 100 °C; hence it was possible to employ them as carriers in blackberry pulp spray drying in order to increase Tg of the system. Powder yield and solubility increased with increasing blackberry pulp solids:arrowroot starch/gum arabic solids ratio of 1:0.5-1:2, whereas hygroscopicity decreased. Yield, solubility and hygroscopicity of the powders increased and water activity decreased, with increasing inlet air temperature. The powders presented low moisture content and water activity. Temperature of 143 °C and blackberry pulp solids:arrowroot starch/gum arabic solids ratio of 1:1.78 were the optimal conditions to obtain high yield and blackberry powders that are soluble in water and less hygroscopic.

[EN] The objective of this work was to produce, through the thermoplastic extrusion process followed by blowing, manioc starch-based flexible films added with Brazilian pepper oil as an antioxidant and plasticizer agent, and verify if the bioactive compounds contained in the fresh pepper oil are present after the drying step of the thermoplastic extrusion. After analysis by gas chromatography-mass spectrometry volatiles compounds were identified in the films. Pepper oil also influenced the mechanichal properties of the films.These results suggest that the temperatures used in the process, kept some of the existing compounds in the Brazilian pepper essential oil adhered to the packages., Authors are grateful to TECNIOspring program.

In recent years, the increasing interest in nanomaterials of natural origin has led to several studies in the area of nano-sized particles from natural polysaccharide polymers, such as cellulose, starch, and chitin. These nanomaterials are used especially as a reinforcement in a polymeric matrix to improve the mechanical and barrier properties of the materials. Starch is a sustainable, abundant biopolymer produced by many plants as a source of storage energy; the main uses of starch are as food and industrial applications. However, recently their use as filler in polymeric matrix (nanoparticles) has attracted attention. Starch nanoparticles (SNPs) can be produced by many methods, using chemical, enzymatic, and physical treatments. The size distribution, crystalline structure, and physical properties of the SNPs may vary from one method to another. These nanoparticles are a very interesting alternatives not only for the polymeric filler but also for the renewability and biodegradability, since they show characteristics inherently of starch granules The research leading to these results has received funding from the European Union’s Horizon 2020 research and innovation programme under the Marie Skłodowska-Curie grant agreement No 712949 (TECNIOspring PLUS) and from the Agency for Business Competitiveness of the Government of Catalonia

In recent years, the environmental concern has directed the research, through the modification of natural polymers such as cellulose to increase their functionality and consequently their use. Cellulose nanocrystals (CNC) can be obtained by means of acid hydrolysis, isolated from cellulosic structures. In comparison with cellulose fibers, CNC exhibit higher elastic modulus and also changes in optical, electrical, and magnetic properties. Moreover, CNC can be modified through grafting to acquire different properties, such as antimicrobial activity, which is extremely important in combating the existence and dissemination of resistant microorganisms. In this chapter, some graft modifications applied to CNC are described.

[EN] The aim of this work was to verify the influence of drying on physical and chemical characteristics of residues from rice milk production. Residues were from the production of white, red and black rice. They were dehydrated in an oven with air circulation at 60ºC for 8h. Characterization of them were carried out by physical and chemical analyses. Residues have presented statistical difference for all parameters measured. Its characterization is necessary to justify its use in other process or application on new products.The residues from rice milk production have high content of nutrients and phenolic compounds, even after dehydration., Authors are grateful to Coordination for the Improvement of Higher Education Personnel (CAPES) for scholarship and TECNIOspring program.

We live in a world that usually use plastic bags either to go shopping or to pack the snack for a short trip. However, packaging makes life easier and serves as protection for products such as food. Bread is a common food product that needs packaging in order to be protected at storage and transportation. Therefore, with aim of reducing petroleum derived packagin g consumption it was developed an edible film from potato starch to packeg bread and some quality characteristics like water content, firmness and weight loss were evaluated, showing that edible film can be used as a packaging.Keywords: biopolymers; edible coatings; packaging materials; starch; storage.

This research work aimed to evaluate the physicochemical properties of arrowroot starch films plasticized with glycerol and incorporated in film-forming solution directly (D) and by sprinkling (S) with 0%, 20%, 30%, 40% (mass blackberry solids / biopolymer mass) of blackberry pulp (BL) powder and freeze dried microencapsulated blackberry pulp (ML) using mixture of gum arabic and arrowroot starch (1: 1, mass / mass). Thickness, water solubility and water vapour permeability of the films significantly increased with increasing concentration of blackberry powder. Compared to arrowroot starch film (0%), the surface of films with BL and ML powder became irregular and rough. Keywords: Lyophilization; microstructure; water solubility; water vapor permeability; packing.

Edible films have been studied as potential substitutes for conventional plastics in food packaging. Their development provides a new alternative for the application of hydrocolloids, following global trends of environmental preservation. Taking this into account, the aim of this study was to develop and evaluate physicochemical properties (thickness, solubility in water and acid, water vapor permeability, opacity, tensile strength and elongation at break) of composite films based on corn starch (native, modified waxy or waxy) and gelatin, plasticized with glycerol or sorbitol. After this initial screening, the formulation presenting the physicochemical properties more appropriate was applied as an edible composite coating onto Red Crimson grapes to extend the shelf-life. The addition of gelatin significantly increased mechanical strength, solubility in water, permeability to water vapor, and thickness of the biofilms, while also decreasing the opacity. Composite films prepared with sorbitol had significantly lower permeability to water vapor and higher tensile strength than the films plasticized with glycerol. Improved appearance was observed in coated grapes after 21 days storage under refrigerated conditions, which had lower weight loss than the control group. Sensory evaluation showed that all the coatings did not affect acceptability scores.

The incorporation of nanosensors into food packaging has resulted in various advantages over conventional sensors such as improved sensitivity and specificity, speed of analysis, increased sample throughput (multiplex systems), reduced assay complexity, and reduced cost. In this chapter, the discussions are focused on design, application, and constituents of three main types of nanosensors: radio frequency identification, sensing gas, and nanobiosensors. A variety of nanosensor designs for the same analyte may be found, which typically provide different levels of sensitivity and specificity. The main challenges (eg, complexity of food matrices) that make the commercialization of these devices difficult are also presented. In addition to the development of novel materials to be included in nanosensors, different materials presenting well-known chemical and physical properties may be combined to optimize the operation of these devices and overcome some of their limitations.

The objective of the present work was to study the incorporation of starch nanoparticles (SNP) produced by ultrasound in blends of poly(butylene adipate-co-terephthalate) (PBAT) and thermoplastic starch (TPS). The films were produced by extrusion using varying percentages of SNP (1, 2, 3, 4, and 5% w/w). The SNP were prepared in water without the addition of any chemical reagent. The results revealed that ultrasound treatment results in the formation of SNP less than 100 nm in size and of an amorphous character and lower thermal stability and low gelatinization temperature when compared with cassava starch. Scanning electron microscopy (SEM) showed that films presented some starch granules. The relative crystallinity (RC) of films decreases with increasing concentration of SNP. The addition of SNP slightly affected the thermal degradation of the films. The DSC results showed that the addition did not modify the interaction between the different components of the films. Mechanical tests revealed an increase in Young’s modulus (36%) and elongation-at-break (35%) with the incorporation of 1% SNP and this concentration reduced the water vapor permeability (53%) and significantly decreased the water absorption of the films, demonstrating that low concentrations of SNP can be used as reinforcement in a polymeric matrix.

The growing global awareness about environmental preservation has stimulated the search for alternatives to replace conventional plastics made from fossil sources. One of the advantages is using polymers from renewable sources, such as starch and gelatin, which, in addition to being biodegradable, may also be edible. The incorporation of cranberry into a polymeric matrix can transfer bioactive composite films, colour and flavour to the film, which are characteristic of this fruit, expanding its application to fruit stripes or colourful coatings for specific foods. In this context, the aim of this work was to evaluate the influence of the incorporation of 0, 5, 15, 25, 35, 45 and 55% (solids mass/biopolymer mass) cranberry powder on the microstructure, thermal properties, ascorbic acid content and sensory analysis of gelatin and arrowroot starch films obtained by casting. Scanning electron microscopy (SEM) images showed that the incorporation of cranberry made the film surface rough and irregular. All films presented an X-ray diffraction pattern typical of a semicrystalline material. The glass transition temperature (Tg) decreased when increasing the concentration of cranberry in films. All films with cranberry presented high ascorbic acid content and were well accepted by the tasters when sensory analysis was performed.

Blackberry pulp powder (B, without encapsulating agent) and microencapsulated blackberry pulp (M, with encapsulating agent) obtained by freeze drying (L) and spray drying (S) were incorporated in the arrowroot starch film-forming solution directly (D) and by sprinkling (S), in concentrations of 0, 20, 30 and 40% (blackberry solids mass/biopolymer mass), to produce active food packaging. The blackberry powders presented antioxidant capacity. SEM images showed that incorporation of blackberry powder in the film-forming solution caused heterogeneity in the starch matrix and made its surface rough and irregular. Films incorporated with sprinkling blackberry powder had higher antioxidant capacity and were more soluble in acidic, neutral and alkaline solutions in relation to films directly incorporated, showing great potential to be used as vehicle for releasing of antioxidant compounds into the surroundings. There was darkening of films with blackberry pulp after sterilization process. Films showed almost entirely disintegration after 38-days of composting.