The Experts below are selected from a list of 441 Experts worldwide ranked by ideXlab platform

Rafael Augustus De Oliveira - One of the best experts on this subject based on the ideXlab platform.

  • Influence of spray drying on bioactive compounds of blackberry pulp microencapsulated with Arrowroot Starch and gum arabic mixture.
    Journal of microencapsulation, 2019
    Co-Authors: Gislaine Ferreira Nogueira, Cyntia Trevisan Soares, Luiz Gabriel Pereira Martin, Farayde Matta Fakhouri, Rafael Augustus De Oliveira
    Abstract:

    AbstractThe objective of this research work was to obtain blackberry pulp in microencapsulated powder with a of Arrowroot Starch/gum arabic mixture by spray drying. Experimental design, with 11 run...

  • Bioactive Edible Films Based on Arrowroot Starch Incorporated with Cranberry Powder: Microstructure, Thermal Properties, Ascorbic Acid Content and Sensory Analysis.
    Polymers, 2019
    Co-Authors: Farayde Matta Fakhouri, Gislaine Ferreira Nogueira, Rafael Augustus De Oliveira, José Ignacio Velasco
    Abstract:

    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.

  • Active Edible Films Based on Arrowroot Starch with Microparticles of Blackberry Pulp Obtained by Freeze-Drying for Food Packaging
    Polymers, 2019
    Co-Authors: Gislaine Ferreira Nogueira, Farayde Matta Fakhouri, José Ignacio Velasco, Rafael Augustus De Oliveira
    Abstract:

    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.

  • Effect of incorporation of blackberry particles obtained by freeze drying on physicochemical properties of edible films
    Proceedings of 21th International Drying Symposium, 2018
    Co-Authors: Rafael Augustus De Oliveira, Gislaine Ferreira Nogueira, Farayde Matta Fakhouri
    Abstract:

    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.

  • Bioactive films of Arrowroot Starch and blackberry pulp: Physical, mechanical and barrier properties and stability to pH and sterilization
    Food chemistry, 2018
    Co-Authors: Gislaine Ferreira Nogueira, Cyntia Trevisan Soares, Farayde Matta Fakhouri, Raquel Cavasini, Rafael Augustus De Oliveira
    Abstract:

    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.

Tuhina Tiwari - One of the best experts on this subject based on the ideXlab platform.

  • study of Arrowroot Starch based polymer electrolytes and its application in mfc
    Starch-starke, 2019
    Co-Authors: Tuhina Tiwari, Manindra Kumar, Madhavi Yadav, Neelam Srivastava
    Abstract:

    Microbial fuel cell (MFC), a biochemical‐catalyzed system which generates electricity by oxidizing biodegradable organic matter in the presence of either fermentative bacteria or enzymes, is a growing technology for electricity generation. It is a dual functioning technology which not only generates electricity but also treats wastewater, thereby addressing two major problems of the present world. As the technology is an emerging one, there are numerous challenges to be confronted. One of the vital components of the MFC is the proton exchange membrane (PEM), and it is due to the high cost of this membrane that MFC technology is still running at laboratory scale. In the present study, a Starch‐based electrolyte film is used as PEM. Electrochemical behavior exhibited by the Starch electrolyte is studied and on using it as PEM in MFC it is found to exhibit power density of ≈16 mW m⁻² and the current density of ≈85 mA m⁻². One of the main advantages of the material is its cost which is approximately INR ≈940 per square foot compared to INR 70 000 per square foot of Nafion (the most popular membrane).

  • Study of Arrowroot Starch‐Based Polymer Electrolytes and Its Application in MFC
    Starch - Stärke, 2019
    Co-Authors: Tuhina Tiwari, Manindra Kumar, Madhavi Yadav, Neelam Srivastava
    Abstract:

    Microbial fuel cell (MFC), a biochemical‐catalyzed system which generates electricity by oxidizing biodegradable organic matter in the presence of either fermentative bacteria or enzymes, is a growing technology for electricity generation. It is a dual functioning technology which not only generates electricity but also treats wastewater, thereby addressing two major problems of the present world. As the technology is an emerging one, there are numerous challenges to be confronted. One of the vital components of the MFC is the proton exchange membrane (PEM), and it is due to the high cost of this membrane that MFC technology is still running at laboratory scale. In the present study, a Starch‐based electrolyte film is used as PEM. Electrochemical behavior exhibited by the Starch electrolyte is studied and on using it as PEM in MFC it is found to exhibit power density of ≈16 mW m⁻² and the current density of ≈85 mA m⁻². One of the main advantages of the material is its cost which is approximately INR ≈940 per square foot compared to INR 70 000 per square foot of Nafion (the most popular membrane).

  • effect of glutaraldehyde on electrical properties of Arrowroot Starch nai electrolyte system
    Journal of Applied Polymer Science, 2011
    Co-Authors: Tuhina Tiwari, Kamlesh Pandey, Neelam Srivastava, P. C. Srivastava
    Abstract:

    A biopolymer based electrolyte system has been developed using NaI as dopant salt and Arrowroot Starch as polymer matrix. Problem of fungal growth in such system has been removed by the addition of Glutaraldehyde (GA). The conductivity of the Arrowroot + NaI electrolyte system is of the order of 6.7 × 10−4 S cm−1. Starch without crosslinker GA seems to be highly unstable and prone to fungal growth whereas the GA crosslinked electrolyte is quite stable. Color of the material as well as its conductivity data indicate that presence of GA affects the salt dissociation and multiplets formation. Ionic transference number of system is ≥0.95 indicating that prepared system is ionic conductor/electrolyte. © 2011 Wiley Periodicals, Inc. J Appl Polym Sci, 2011

  • Effect of glutaraldehyde on electrical properties of Arrowroot Starch + NaI electrolyte system
    Journal of Applied Polymer Science, 2011
    Co-Authors: Tuhina Tiwari, Kamlesh Pandey, Neelam Srivastava, P. C. Srivastava
    Abstract:

    A biopolymer based electrolyte system has been developed using NaI as dopant salt and Arrowroot Starch as polymer matrix. Problem of fungal growth in such system has been removed by the addition of Glutaraldehyde (GA). The conductivity of the Arrowroot + NaI electrolyte system is of the order of 6.7 × 10−4 S cm−1. Starch without crosslinker GA seems to be highly unstable and prone to fungal growth whereas the GA crosslinked electrolyte is quite stable. Color of the material as well as its conductivity data indicate that presence of GA affects the salt dissociation and multiplets formation. Ionic transference number of system is ≥0.95 indicating that prepared system is ionic conductor/electrolyte. © 2011 Wiley Periodicals, Inc. J Appl Polym Sci, 2011

Gislaine Ferreira Nogueira - One of the best experts on this subject based on the ideXlab platform.

  • Influence of spray drying on bioactive compounds of blackberry pulp microencapsulated with Arrowroot Starch and gum arabic mixture.
    Journal of microencapsulation, 2019
    Co-Authors: Gislaine Ferreira Nogueira, Cyntia Trevisan Soares, Luiz Gabriel Pereira Martin, Farayde Matta Fakhouri, Rafael Augustus De Oliveira
    Abstract:

    AbstractThe objective of this research work was to obtain blackberry pulp in microencapsulated powder with a of Arrowroot Starch/gum arabic mixture by spray drying. Experimental design, with 11 run...

  • Bioactive Edible Films Based on Arrowroot Starch Incorporated with Cranberry Powder: Microstructure, Thermal Properties, Ascorbic Acid Content and Sensory Analysis.
    Polymers, 2019
    Co-Authors: Farayde Matta Fakhouri, Gislaine Ferreira Nogueira, Rafael Augustus De Oliveira, José Ignacio Velasco
    Abstract:

    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.

  • Active Edible Films Based on Arrowroot Starch with Microparticles of Blackberry Pulp Obtained by Freeze-Drying for Food Packaging
    Polymers, 2019
    Co-Authors: Gislaine Ferreira Nogueira, Farayde Matta Fakhouri, José Ignacio Velasco, Rafael Augustus De Oliveira
    Abstract:

    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.

  • Effect of incorporation of blackberry particles obtained by freeze drying on physicochemical properties of edible films
    Proceedings of 21th International Drying Symposium, 2018
    Co-Authors: Rafael Augustus De Oliveira, Gislaine Ferreira Nogueira, Farayde Matta Fakhouri
    Abstract:

    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.

  • Bioactive films of Arrowroot Starch and blackberry pulp: Physical, mechanical and barrier properties and stability to pH and sterilization
    Food chemistry, 2018
    Co-Authors: Gislaine Ferreira Nogueira, Cyntia Trevisan Soares, Farayde Matta Fakhouri, Raquel Cavasini, Rafael Augustus De Oliveira
    Abstract:

    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.

José Ignacio Velasco - One of the best experts on this subject based on the ideXlab platform.

  • Bioactive Edible Films Based on Arrowroot Starch Incorporated with Cranberry Powder: Microstructure, Thermal Properties, Ascorbic Acid Content and Sensory Analysis.
    Polymers, 2019
    Co-Authors: Farayde Matta Fakhouri, Gislaine Ferreira Nogueira, Rafael Augustus De Oliveira, José Ignacio Velasco
    Abstract:

    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.

  • Active Edible Films Based on Arrowroot Starch with Microparticles of Blackberry Pulp Obtained by Freeze-Drying for Food Packaging
    Polymers, 2019
    Co-Authors: Gislaine Ferreira Nogueira, Farayde Matta Fakhouri, José Ignacio Velasco, Rafael Augustus De Oliveira
    Abstract:

    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.

P. C. Srivastava - One of the best experts on this subject based on the ideXlab platform.

  • effect of glutaraldehyde on electrical properties of Arrowroot Starch nai electrolyte system
    Journal of Applied Polymer Science, 2011
    Co-Authors: Tuhina Tiwari, Kamlesh Pandey, Neelam Srivastava, P. C. Srivastava
    Abstract:

    A biopolymer based electrolyte system has been developed using NaI as dopant salt and Arrowroot Starch as polymer matrix. Problem of fungal growth in such system has been removed by the addition of Glutaraldehyde (GA). The conductivity of the Arrowroot + NaI electrolyte system is of the order of 6.7 × 10−4 S cm−1. Starch without crosslinker GA seems to be highly unstable and prone to fungal growth whereas the GA crosslinked electrolyte is quite stable. Color of the material as well as its conductivity data indicate that presence of GA affects the salt dissociation and multiplets formation. Ionic transference number of system is ≥0.95 indicating that prepared system is ionic conductor/electrolyte. © 2011 Wiley Periodicals, Inc. J Appl Polym Sci, 2011

  • Effect of glutaraldehyde on electrical properties of Arrowroot Starch + NaI electrolyte system
    Journal of Applied Polymer Science, 2011
    Co-Authors: Tuhina Tiwari, Kamlesh Pandey, Neelam Srivastava, P. C. Srivastava
    Abstract:

    A biopolymer based electrolyte system has been developed using NaI as dopant salt and Arrowroot Starch as polymer matrix. Problem of fungal growth in such system has been removed by the addition of Glutaraldehyde (GA). The conductivity of the Arrowroot + NaI electrolyte system is of the order of 6.7 × 10−4 S cm−1. Starch without crosslinker GA seems to be highly unstable and prone to fungal growth whereas the GA crosslinked electrolyte is quite stable. Color of the material as well as its conductivity data indicate that presence of GA affects the salt dissociation and multiplets formation. Ionic transference number of system is ≥0.95 indicating that prepared system is ionic conductor/electrolyte. © 2011 Wiley Periodicals, Inc. J Appl Polym Sci, 2011