Smart biopolymer based on rice husk extracts and Pinhão failure applied as an interlayer for sliced mozzarella cheese

IF 3.6 4区工程技术 Q2 CHEMISTRY, APPLIED

Journal of Vinyl & Additive Technology Pub Date : 2025-04-10 DOI:10.1002/vnl.22222

Ana Caroline Ferreira Carvalho, Tuany Gabriela Hoffmann, Cristiane Vieira Helm, Elane Schwinden Prudêncio, Swarup Roy, Carolina Krebs de Souza

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引用次数: 0

Abstract

Food packaging plays a crucial role in preserving food and beverage quality. Biodegradable polymers from renewable materials offer an effective alternative to reduce the environmental impact of non-biodegradable plastics. This study aimed to develop a smart biopolymer (active and intelligent) using agribusiness by-products like rice husk and Pinhão failure (Araucaria angustifolia). The film was created using the casting method and analyzed for its physical, mechanical, antioxidant, and intelligent properties, including color changes at different pH levels, thickness, transparency, and biodegradability. The film, 0.23 ± 0.01 mm thick, had a tensile strength of 0.69 ± 0.09 MPa, maximum force 7.60 ± 0.09 N, 86.06 ± 0.15% transparency, and 17.76 ± 0.05% moisture, enabling biodegradation within 10 days. The water vapor permeability (WVP) of the film was (1.08 ± 0.01) × 10⁻⁸ gH₂O (Pa·s·m) ⁻¹. The coloration of the film obtained values of L* 71.23 ± 0.50, a* 12.11 ± 0.13, b* 41.14 ± 0.17, and color changes at various pH levels demonstrated potential for smart packaging as a freshness indicator, particularly for foods prone to spoilage at alkaline pH. The Pinhão extract contributed phenolic compounds (57.47 ± 2.5 mg GAE.g⁻¹), providing antioxidant properties and thermal resistance up to 200°C. When applied to mozzarella cheese as an interlayer, the film performed comparably to synthetic plastic Low-Density Polyethylene (LDPE), proving its suitability as a sustainable replacement. This study highlights the potential of Pinhão failure extract in developing biodegradable and smart packaging for food preservation.

Highlights

A flexible film was developed using extracts from agricultural by-products.
The film exhibited pH-sensitive color changes and antioxidant activity.
The biopolymer biodegrades within 10–12 days.
The film serves as an alternative to synthetic interlayers used in mozzarella.

Abstract Image

查看原文本刊更多论文

基于稻壳提取物和pinh o失败的智能生物聚合物应用于切片马苏里拉奶酪的中间层

食品包装在保持食品和饮料质量方面起着至关重要的作用。可再生材料的可生物降解聚合物为减少不可生物降解塑料对环境的影响提供了一种有效的替代方案。本研究旨在开发一种智能生物聚合物（活性和智能），利用农业企业的副产品，如稻壳和pinh失败（Araucaria angustifolia）。这种薄膜是用铸造法制成的，并分析了它的物理、机械、抗氧化和智能性能，包括不同pH值下的颜色变化、厚度、透明度和生物降解性。薄膜厚度为0.23±0.01 mm，抗拉强度为0.69±0.09 MPa，最大作用力为7.60±0.09 N，透明度为86.06±0.15%，水分为17.76±0.05%，可在10天内生物降解。膜的水蒸气渗透性（WVP）为（1.08±0.01）× 10−8 gH₂O (Pa·s·m)−1。薄膜的颜色值为L* 71.23±0.50,a* 12.11±0.13,b* 41.14±0.17，不同pH值下的颜色变化表明智能包装作为新鲜度指标的潜力，特别是对于在碱性pH下容易变质的食品。pinh o提取物提供酚类化合物（57.47±2.5 mg GAE）。g−1)，具有抗氧化性能和高达200°C的耐热性。当应用于马苏里拉奶酪作为中间层时，该薄膜的性能与合成塑料低密度聚乙烯（LDPE）相当，证明了其作为可持续替代品的适用性。本研究强调了pinh o失效提取物在开发生物可降解和智能食品保鲜包装方面的潜力。利用农业副产品提取物制备了一种柔性薄膜。该膜具有ph敏感性的颜色变化和抗氧化活性。生物聚合物在10-12天内生物降解。这种薄膜可以替代马苏里拉奶酪中使用的合成中间层。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Vinyl & Additive Technology 工程技术-材料科学：纺织

CiteScore

5.40

自引率

14.80%

发文量

审稿时长

>12 weeks

期刊介绍： Journal of Vinyl and Additive Technology is a peer-reviewed technical publication for new work in the fields of polymer modifiers and additives, vinyl polymers and selected review papers. Over half of all papers in JVAT are based on technology of additives and modifiers for all classes of polymers: thermoset polymers and both condensation and addition thermoplastics. Papers on vinyl technology include PVC additives.