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Use of agro-industrial residues in the elaboration of bioactive films


This project aim to make use of two agro-industrial residues to obtain films with bioactive properties, one of the residues being produced during the extraction of the dye turmeric, and the other being sugarcane bagasse, produced by the sugar and alcohol industry. In the first stage of the project, starch and flour will be produced from the turmeric (Curcuma longa L) agro-industrial residue. The materials extracted from the residue (starch and flour) will be characterized with respect to their proximate composition, rheological behavior in stationary and dynamic trials, microstructure, total phenolic compound contents, thermal properties by DSC, FTIR, X-ray diffraction and the electrophoretic profile of the proteins present in the flour. The effect of the glycerol concentration and process temperature on the rheological behavior of the film-forming solutions and the film properties will be also studied using a complete 22 factorial design, and the optimal formulation for the elaboration of the films will be determined using response surface methodology (RSM) and the multi-response technique. The optimized formulation will be applied as a covering for apple, potato and avocado pulps, with the objective of evaluating its antioxidant effect. The fruits will be stored at 5ºC and monitored for their loss of weight, texture, color, ºBrix, pH and titratable acidity after 1, 3, 6, 9, 12, 15 and 18 days. In the second stage of the project, films will be elaborated using the curcuma starch and gelatin, adding pyrolized sugarcane bagasse (PSB) to reinforce the structure, decrease the hydrophilic character of the starch and gelatin and confer anti-microbial properties. The effects of the pyrolization temperature and PSB concentration on the storage modulus (G') and loss modulus (G'') of the film forming solutions will be studied, and also the mechanical properties, solubility and water vapor permeability of the films. The optimum formulation will be obtained and films elaborated with this formulation will be characterized. (AU)

Articles published in Pesquisa FAPESP Magazine about the research grant:
Reutilizar, reemplazar, degradar 
Reuse, replace, degrade 
Articles published in Agência FAPESP Newsletter about the research grant:
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Scientific publications (7)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
MANIGLIA, BIANCA C.; TESSARO, LARISSA; LUCAS, ALESSANDRA A.; TAPIA-BLACIDO, DELIA R.. Bioactive films based on babassu mesocarp flour and starch. FOOD HYDROCOLLOIDS, v. 70, p. 383-391, . (09/14610-0)
MANIGLIA, BIANCA CHIEREGATO; SILVEIRA, THAMIRIS MARIA GARCIA; TAPIA-BLACIDO, DELIA RITA. Starch isolation from turmeric dye extraction residue and its application in active film production. International Journal of Biological Macromolecules, v. 202, p. 12-pg., . (09/14610-0)
MANIGLIA, BIANCA CHIEREGATO; TAPIA-BLACIDO, DELIA R.. Isolation and characterization of starch from babassu mesocarp. FOOD HYDROCOLLOIDS, v. 55, p. 47-55, . (09/14610-0)
MANIGLIA, BIANCA C.; TAPIA-BLACIDO, DELIA R.. Structural modification of fiber and starch in turmeric residue by chemical and mechanical treatment for production of biodegradable films. International Journal of Biological Macromolecules, v. 126, p. 507-516, . (09/14610-0)
MANIGLIA, B. C.; DE PAULA, R. L.; DOMINGOS, J. R.; TAPIA-BLACIDO, D. R.. Turmeric dye extraction residue for use in bioactive film production: Optimization of turmeric film plasticized with glycerol. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 64, n. 2, p. 1187-1195, . (09/14610-0)
MANIGLIA, BIANCA C.; TESSARO, LARISSA; RAMOS, ANA PAULA; TAPIA-BLACIDO, DELIA R.. Which plasticizer is suitable for films based on babassu starch isolated by different methods?. FOOD HYDROCOLLOIDS, v. 89, p. 143-152, . (09/14610-0)
GARCIA SILVEIRA, THAMIRIS MARIA; TAPIA-BLACIDO, DELIA RITA. Is isolating starch from the residue of annatto pigment extraction feasible?. FOOD HYDROCOLLOIDS, v. 77, p. 117-125, . (09/14610-0)

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