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Functional and technological properties of coffee mucilage (Coffea arabica) and its application in edible films

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dc.contributor.author Machado, Daiane Bernardi
dc.contributor.author Oliveira, Rafael Augustus de
dc.date.accessioned 2024-10-23T22:44:03Z
dc.date.available 2024-10-23T22:44:03Z
dc.date.issued 2023-05-17
dc.identifier.citation MACHADO, Daiane Bernardi; OLIVEIRA, Rafael Augustus de. Functional and technological properties of coffee mucilage (Coffea arabica) and its application in edible films. Química Nova, São Paulo, v. 46, n. 8, p. 778-784, 22 oct. 2023. pt_BR
dc.identifier.issn 1678-7064
dc.identifier.uri https://doi.org/10.21577/0100-4042.20230052 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/14677
dc.description.abstract Brazil is the largest coffee producer in the world, and together with the millions of tons produced, millions of tons of residues are also generated. The generated residues are a source of environmental contamination depending on the chosen processing route. One of the main applications of food industry waste is in the production of raw materials to produce edible films and coatings. Coffee mucilage is a pectin-rich liquid residue from the coffee sector that can be used in the production of value-added products. Given this, the objective of this work was to characterize and evaluate the potential of functional and technological properties of coffee mucilage and your applicability in the production of edible films. The filmogenic mixture was obtained by casting from 10% (w/v) lyophilized coffee mucilage and solvent (water). The films produced from the coffee mucilage presented good homogeneity, continuity (absence of ruptures or fragile regions), flexibility, ease of detachment of the support and handling, without the need to add adjuvant to its formation. In addition, they presented uniformity in thickness, high light barrier and medium water vapor barrier. Thus, it can be concluded that mucilage is a potential product to be used in the cosmetic, pharmaceutical and food industries. pt_BR
dc.format pdf pt_BR
dc.language.iso en pt_BR
dc.publisher Sociedade Brasileira de Química pt_BR
dc.relation.ispartofseries Química Nova;v. 46, n. 8, p. 778-784, 2023;
dc.rights Open Access pt_BR
dc.subject characterization pt_BR
dc.subject coating pt_BR
dc.subject by-products pt_BR
dc.subject food pt_BR
dc.subject.classification Cafeicultura::Resíduos e subprodutos do café pt_BR
dc.title Functional and technological properties of coffee mucilage (Coffea arabica) and its application in edible films pt_BR
dc.type Artigo pt_BR

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