Desenvolvimento de filmes e revestimentos biodegradáveis à base de amido e goma de cajueiro

• Ano de defesa: 2012
• Autor(a) principal: Pinto, Alaídes Maria Borba
• Orientador(a): Azeredo, Henriette Monteiro Cordeiro de
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Palavras-chave em Português: Engenharia química; Alimentos - Embalagens; Amido
• Link de acesso: http://www.repositorio.ufc.br/handle/riufc/5042

The purpose of this study was to develop biodegradable films based on starch and cashew gum, added or not with montmorillonite. At a first stage, a central composite experimental design was carried out from mixtures of starch and cashew gum (1:1, m: m) added with different concentrations of montmorillonite (0-15% - MMT) and submitted to variable ultrasound times (0-5 min), In a study of variations in the performance of films produced by casting. The films were evaluated in terms of optical properties, mechanical, barrier and thermal. As well as scanning electron microscopy (SEM) and contact angle. In a second stage of the work, the formulations of the films based on starch and cashew tree gum (SCG) and starch cashew tree gum and montmorillonite (SCG-MMT) were tested as coatings for cashew kernels. The kernels coated with SCG and SCG-MMT, as a control (uncoated kernels) were placed in plastic bags of low density polyethylene, stored at room temperature and relative humidity and their stability were evaluated. Stability tests were based on measurements of moisture absorption, water activity and the degree of oxidation of almonds (determined by peroxide value and acid value). The increase of MMT concentration interfered with the optical properties of the films, increasing its opacity. The water vapor permeability of films was significantly (p <0.05) reduced by the MMT. The tensile strength and elastic modulus showed a peak in an intermediate range of concentration of MMT. The time of ultrasound favors the dispersion of clay in low concentrations of MMT, but at higher concentrations et led to formation of agglomerates, which also appeared in SEM micrographs. With the increase of ultrasound times tensile strength and modulus tended to increase. DSC curves of starch, cashew gum and the film produced without MMT the endothermic peaks had similar MMT about 110 ° C, that may be related superposition events such as the vaporization of water and melting of the crystalline phase of the components. The contact angle measurement showed that the films are highly hydrophilic. Stability tests performed show that the coatings AG and AG-MMT give less acidity and peroxide value when compared to a control, may be an alternative of the use to increase the shelf life of almonds cashew nuts serving as primary packaging.