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Study and optimization of natural fiber-reinforced edible polymer biocomposites formulated with fruit and vegetable processing wastes

Grant number: 14/23098-9
Support Opportunities:Scholarships in Brazil - Doctorate (Direct)
Effective date (Start): June 01, 2015
Effective date (End): May 31, 2017
Field of knowledge:Engineering - Materials and Metallurgical Engineering - Nonmetallic Materials
Principal Investigator:Luiz Henrique Capparelli Mattoso
Grantee:Caio Gomide Otoni
Host Institution: Embrapa Instrumentação Agropecuária. Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA). Ministério da Agricultura, Pecuária e Abastecimento (Brasil). São Carlos , SP, Brazil

Abstract

The polymers used in packaging industry must fulfill barrier and mechanical properties that assure the conservation and acceptability of the packaged product. Because petroleum-derived polymers match those requirements and are cost-effective, they are the most applied. However, the rising environmental concerns encourage the development of eco-friendly alternatives, such as biodegradable polymers from renewable sources. Polysaccharides (e.g., cellulose and its derivatives) may be combined with fruit and vegetable processing wastes containing vitamins, minerals, and antioxidant compounds, in order to polymerize into edible films with unique nutritional and sensory properties. When incorporated with vegetable purees, however, these biopolymeric films present poor barrier and mechanical properties, which motivate the development of biocomposites through the addition of fillers, such as natural fibers, to act as reinforcements. When processed through microfluidics, these fibers are more evenly distributed within the polymeric matrix, preventing imperfections and enhancing their reinforcing efficiency. In that regard, the present work aims at producing, characterizing, and optimizing films from hydroxypropyl methylcellulose (HPMC) blends, the microfluidization of microcrystalline cellulose (MCC), and innovative edible biocomposites comprising HPMC, MCC, and peach or carrot processing wastes, as well as at scaling up the optimized biocomposites. The films will be obtained by casting and characterized as to the properties which are essential to their applicability (e.g., mechanical, barrier, thermal, structural, and nutritional). The biodegradability degree of these materials will also be studied. For optimization purposes, central composite design (CCD) and surface response methodology (SRM) will be used. (AU)

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Scientific publications (12)
(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)
SANTANA, JAMILLE SANTOS; DO ROSARIO, JAMILE MARQUES; POLA, CICERO CARDOSO; OTONI, CAIO GOMIDE; FERREIRA SOARES, NILDA DE FATIMA; CAMILLOTO, GEANY PERUCH; CRUZ, RENATO SOUZA. Cassava starch-based nanocomposites reinforced with cellulose nanofibers extracted from sisal. Journal of Applied Polymer Science, v. 134, n. 12, . (14/23098-9)
ESPITIA, PAULA J. P.; BATISTA, REJANE A.; AZEREDO, HENRIETTE M. C.; OTONI, CAIO G.. Probiotics and their potential applications in active edible films and coatings. Food Research International, v. 90, p. 42-52, . (14/23098-9)
OTONI, CAIO G.; LODI, BEATRIZ D.; LOREVICE, MARCOS V.; LEITAO, RENATO C.; FERREIRA, MARCOS D.; DE MOURA, MARCIA R.; MATTOSO, LUIZ H. C.. Optimized and scaled-up production of cellulose-reinforced biodegradable composite films made up of carrot processing waste. INDUSTRIAL CROPS AND PRODUCTS, v. 121, p. 66-72, . (13/14366-7, 14/23098-9)
OTONI, CAIO G.; AVENA-BUSTILLOS, ROBERTO J.; AZEREDO, HENRIETTE M. C.; LOREVICE, MARCOS V.; MOURA, MARCIA R.; MATTOSO, LUIZ H. C.; MCHUGH, TARA H.. Recent Advances on Edible Films Based on Fruits and Vegetables-A Review. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, v. 16, n. 5, p. 1151-1169, . (14/23098-9)
DIAS, DIOGENES DOS SANTOS; OTONI, CAIO GOMIDE; DA SILVA, ROBSON ROSA; MENEGUIN, ANDREIA BAGLIOTTI; CAPPARELLI MATTOSO, LUIZ HENRIQUE; BARUD, HERNANE DA SILVA; RIBEIRO, CLOVIS AUGUSTO. Large scale manufacturing of puree-only edible films from onion bulb (Allium cepa L.): Probing production and structure-processing-property correlations. INDUSTRIAL CROPS AND PRODUCTS, v. 145, . (14/23098-9, 16/15504-2)
BEMARDINELLI, OIGRES D.. High-Pressure Microfluidization as a Green Tool for Optimizing the Mechanical Performance of All-Cellulose Composites. ACS SUSTAINABLE CHEMISTRY & ENGINEERING, v. 6, n. 10, p. 12727-12735, . (17/07013-1, 14/23098-9, 15/25406-5)
OTONI, CAIO G.; LOREVICE, MARCOS V.; DE MOURA, MARCIA R.; MATTOSO, LUIZ H. C.. On the effects of hydroxyl substitution degree and molecular weight on mechanical and water barrier properties of hydroxypropyl methylcellulose films. Carbohydrate Polymers, v. 185, p. 105-111, . (13/14366-7, 14/23098-9)
FRANCO, GIULIANA T.; OTONI, CAIO G.; LODI, BEATRIZ D.; LOREVICE, V, MARCOS; DE MOURA, MARCIA R.; MATTOSO, LUIZ H. C.. Escalating the technical bounds for the production of cellulose-aided peach leathers: From the benchtop to the pilot plant. Carbohydrate Polymers, v. 245, . (14/23098-9, 13/14366-7, 19/06170-1)
OTONI, CAIO G.; ESPITIA, PAULA J. P.; AVENA-BUSTILLOS, ROBERTO J.; MCHUGH, TARA H.. Trends in antimicrobial food packaging systems: Emitting sachets and absorbent pads. Food Research International, v. 83, p. 60-73, . (14/23098-9)
MANRICH, ANNY; MOREIRA, FRANCYS K. V.; OTONI, CAIO G.; LOREVICE, MARCOS V.; MARTINS, MARIA A.; MATTOSO, LUIZ H. C.. Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, v. 164, p. 83-91, . (14/23098-9)
SANTANA, JAMILLE SANTOS; DO ROSARIO, JAMILE MARQUES; POLA, CICERO CARDOSO; OTONI, CAIO GOMIDE; FERREIRA SOARES, NILDA DE FATIMA; CAMILLOTO, GEANY PERUCH; CRUZ, RENATO SOUZA. Cassava starch-based nanocomposites reinforced with cellulose nanofibers extracted from sisal. Journal of Applied Polymer Science, v. 134, n. 12, p. 9-pg., . (14/23098-9)
LOREVICE, MARCOS VINICIUS; OTONI, CABO GOMIDE; DE MOURA, MARCIA REGINA; CAPPARELLI MATTOSO, LUIZ HENRIQUE. Chitosan nanoparticles on the improvement of thermal, barrier, and mechanical properties of high- and low-methyl pectin films. FOOD HYDROCOLLOIDS, v. 52, p. 732-740, . (12/24362-6, 14/23098-9)

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