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Dive into the research topics where Franciele Maria Pelissari is active.

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Featured researches published by Franciele Maria Pelissari.


Carbohydrate Polymers | 2015

Achira as a source of biodegradable materials: Isolation and characterization of nanofibers.

Margarita María Andrade-Mahecha; Franciele Maria Pelissari; Delia R. Tapia-Blácido; Florencia Cecilia Menegalli

In this study, variations in the delignification and bleaching stages, acid hydrolysis and high-pressure homogenization, led to the development of 12 different treatments applied for obtaining nanofibers using fibrous residues arising from the starch extraction process from the achira rhizomes. The treatments were evaluated based on some properties and characteristics of nanofibers such as: morphology and size (by means of transmission electron microscopy), surface charge (by means of zeta potential measurements), crystallinity index (by means of X-ray diffraction analysis) and functional groups (by means of infrared spectroscopy). In general, the nanofibers showed particle diameters between 13.8 and 37.2nm, length between 832.8 and 2223.8nm and high crystallinity index (57.5% and 69.8%) compared with achira fibrous residue (17.3%). The results evidenced that fibrous residue from achira rhizomes can be used as a source of biodegradable materials of commercial interest.


Journal of Colloid and Interface Science | 2017

Nanocomposites based on banana starch reinforced with cellulose nanofibers isolated from banana peels

Franciele Maria Pelissari; Margarita María Andrade-Mahecha; Paulo José do Amaral Sobral; Florencia Cecilia Menegalli

Cellulose nanofibers were isolated from banana peel using a combination of chemical and mechanical treatments with different number of passages through the high-pressure homogenizer (0, 3, 5, and 7 passages). New nanocomposites were then prepared from a mixed suspension of banana starch and cellulose nanofibers using the casting method and the effect of the addition of these nanofibers on the properties of the resulting nanocomposites was investigated. The cellulose nanofibers homogeneously dispersed in the starch matrix increased the glass transition temperature, due to the strong intermolecular interactions occurring between the starch and cellulose. The nanocomposites exhibited significantly increased the tensile strength, Youngs modulus, water-resistance, opacity, and crystallinity as the number of passages through the homogenizer augmented. However, a more drastic mechanical treatment (seven passages) caused defects in nanofibers, deteriorating the nanocomposite properties. The most suitable mechanical treatment condition for the preparation of cellulose nanofibers and the corresponding nanocomposite was five passages through the high-pressure homogenizer. In general, the cellulose nanofibers improved the features of the starch-based material and are potentially applicable as reinforcing elements in a variety of polymer composites.


Food Hydrocolloids | 2013

Comparative study on the properties of flour and starch films of plantain bananas (Musa paradisiaca)

Franciele Maria Pelissari; Margarita María Andrade-Mahecha; Paulo José do Amaral Sobral; Florencia Cecilia Menegalli


web science | 2014

Isolation and characterization of cellulose nanofibers from banana peels

Franciele Maria Pelissari; Paulo José do Amaral Sobral; Florencia Cecilia Menegalli


Starch-starke | 2012

Isolation and characterization of the flour and starch of plantain bananas (Musa paradisiaca)

Franciele Maria Pelissari; Margarita María Andrade-Mahecha; Paulo José do Amaral Sobral; Florencia Cecilia Menegalli


Lwt - Food Science and Technology | 2014

Cellulose nanofibers produced from banana peel by chemical and enzymatic treatment

Heloisa Tibolla; Franciele Maria Pelissari; Florencia Cecilia Menegalli


Lwt - Food Science and Technology | 2013

Optimization of process conditions for the production of films based on the flour from plantain bananas (Musa paradisiaca)

Franciele Maria Pelissari; Margarita María Andrade-Mahecha; Paulo José do Amaral Sobral; Florencia Cecilia Menegalli


Lwt - Food Science and Technology | 2015

Effect of process conditions on the production of nanocomposite films based on amaranth flour and montmorillonite

María Cristina Villamán Diéguez; Franciele Maria Pelissari; Paulo José do Amaral Sobral; Florencia Cecilia Menegalli


Industrial Crops and Products | 2017

Cellulose nanofibers produced from banana peel by enzymatic treatment: Study of process conditions

Heloisa Tibolla; Franciele Maria Pelissari; Maria Isabel Rodrigues; Florencia Cecilia Menegalli


Food Hydrocolloids | 2018

Cellulose nanofibers produced from banana peel by chemical and mechanical treatments: Characterization and cytotoxicity assessment

Heloisa Tibolla; Franciele Maria Pelissari; Joana Martins; A. A. Vicente; Florencia Cecilia Menegalli

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Heloisa Tibolla

State University of Campinas

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