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Edible hydrosoluble sachets produced with food by-products and natural additives

2024-06Journal article Open access
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dc.contributor.authorJorge, Alexandre M.S.
dc.contributor.authorBento, Cristiana S.A.
dc.contributor.authorHenriques, Marta H.F.
dc.contributor.authorGaspar, Marisa C.
dc.contributor.authorBraga, Mara E.M.
dc.date.accessioned2024-09-03T14:52:46Z
dc.date.available2024-09-03T14:52:46Z
dc.date.issued2024-06
dc.description.abstractIn this work, edible films were produced from orange pectin and broken rice (food by-products), combined with different natural additives, namely orange oil, zinc oxide, rice husk (RH) and calcium acetate (CA). The films obtained were fully characterized, presenting similar colour, opacity, thickness and thermal properties. Water contact angles (WCA) ranged from 55 to 85°; water vapor sorption (WVS) between 17.0 and 32.5% (w/w); with a maximum water vapor permeability (WVP) of 14.52 × 10−11 g m−1.s−1.Pa−1; Young's modulus between 0.88 and 3.0 GPa; tensile strength (TS) ranging from 6.0 to 19.0 MPa; elongation at break between 0.88 and 3.0%, and almost complete dissolution in water at 60 °C after 15 min. The WCA and mechanical properties of the films were compared with non-commercial and commercial biodegradable films. Orange pectin was the raw material that most influenced the films' properties. PCA (pectin and calcium acetate) and POO1.0RH (pectin, orange oil and rice husk) films showed the best mechanical and barrier properties, being applied as hydrosoluble sachets for white sugar. The organoleptic and physicochemical properties of the sachets were evaluated through sensory analysis and a 12-week shelf-life experiment, respectively. A high level of acceptability was obtained for the sugar sachets, with their physical structure and appearance practically unchanged throughout the tested shelf-life. Edible films obtained from these food by-products and natural additives were shown to be promising alternatives to synthetic sachets for use as sustainable food packaging.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationJorge, A. M. S., Bento, C. S. A., Henriques, M. H. F., Gaspar, M. C., & Braga, M. E. M. (2024). Edible hydrosoluble sachets produced with food by-products and natural additives. Food Hydrocolloids, 151, 109776. https://doi.org/10.1016/j.foodhyd.2024.109776pt_PT
dc.identifier.doihttps://doi.org/10.1016/j.foodhyd.2024.109776pt_PT
dc.identifier.eissn1873-7137
dc.identifier.issn0268-005X
dc.identifier.urihttp://hdl.handle.net/10400.8/9991
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevier Ltd.pt_PT
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0268005X2400050X?via%3Dihubpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectEdible filmspt_PT
dc.subjectSachetspt_PT
dc.subjectFood by-productspt_PT
dc.subjectOrange pectinpt_PT
dc.subjectBroken ricept_PT
dc.subjectShelf-lifept_PT
dc.subjectCircular economypt_PT
dc.titleEdible hydrosoluble sachets produced with food by-products and natural additivespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.startPage109776pt_PT
oaire.citation.titleFood Hydrocolloidspt_PT
oaire.citation.volume151pt_PT
person.familyNameda Costa Gaspar
person.givenNameMarisa
person.identifier.ciencia-idA71E-6EFA-80FE
person.identifier.orcid0000-0002-5584-6324
person.identifier.scopus-author-id55969188500
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication8e5c6850-6993-4c60-aa34-7c48037e86d8
relation.isAuthorOfPublication.latestForDiscovery8e5c6850-6993-4c60-aa34-7c48037e86d8

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