Fernanda Vitória Leimann

Poly(3-hydroxybutyrate-co-3- hydroxyvalerate) nanoparticles prepared by a miniemulsion/solvent evaporation technique: effect of phbv molar mass and concentration

Miniemulsification and emulsion/solvent evaporation techniques were combined to produce poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) nanoparticles. Those nanoparticles were prepared with different PHBV molar masses and PHBV concentrations to verify their effect on the final particle size. Nanoparticles with an average diameter of 133 nm were obtained when a low molar mass (Mw = 44,350 g/mol) polymer was used. On the other hand, when high molar mass PHBV (Mw = 369,900 g/mol) was used under the same operational conditions, nanoparticles with a 300 nm average diameter and a broader particle size distribution were formed. Results also showed that increasing the PHBV concentration led to an increase of the particle size and, when the polymer/costabilizer (PHBV/hexadecane) weight ratio was close to 1, nanocapsules (hexadecane core surrounded by a PHBV shell) were formed.

Formulation of mayonnaises containing PUFAs by the addition of microencapsulated chia seeds, pumpkin seeds and baru oils

There is an increasing demand for healthier foodstuff containing specific compounds such as Polyunsaturated Fatty Acids (PUFAs). In the case of PUFAs, protection against oxidative degradation is challengeable and microencapsulation emerges as an alternative. Mayonnaises containing microencapsulated oils could be a source of PUFAs. The objective was to formulate mayonnaises containing microencapsulated chia seeds oil, pumpkin seeds oil or baru oil. Micrometric particles with high encapsulation efficiency were produced and thermal analyses indicated an increased thermal stability of all oils after encapsulation. Rheology studies highlighted an increase in the mayonnaise viscosity when microparticles containing chia and pumpkin seeds oil were added. Mechanical texture was not affected by the presence of microparticles in the mayonnaise in all formulations tested. Nevertheless, samples containing microcapsules up to 5%wt were not distinguished from the base-mayonnaise in the sensorial test. Overall, enriched mayonnaises were successfully produced and encapsulation was efficient in protecting oils from oxidation.

Active Food Packaging From Botanical, Animal, Bacterial, and Synthetic Sources

Abstract The use of bioactive substances, especially those that present antimicrobial and antioxidant activities, has attracted considerable attention toward the development of a novel generation of materials with functional properties. In particular, one of the greatest challenges of the food-packaging area is the development of sustainable and biodegradable materials containing active substances capable of being gradually released to the food surface or matrix during its shelf life, ensuring sensorial, nutritional, and microbiological characteristics maintenance, without compromising the mechanical, thermal, and barrier properties quality of food packaging materials. In this context, this chapter presents an overview of the existing strategies to develop viable products by combining biodegradable polymeric matrices of natural or synthetic origin with natural additives able to confer specific functionalities (e.g., natural extracts, essential oils, enzymes, vitamins, and bacteriocins) or improve their mechanical properties (nanoreinforcements from organic or inorganic sources).