Título:	Desenvolvimento de filmes de PVC incorporados com nanopartículas de zinco para conservação de alimentos
Autor(es):	Oliveira, Maria Graciele Jesus
Orientador(es):	Silva, Fabricio Machado
Coorientador(es):	Braga, Lilian Rodrigues
Assunto:	Embalagens PVC Morina Quercetina Ácido cítrico
Data de publicação:	17-Ago-2021
Data de defesa:	19-Mar-2018
Referência:	OLIVEIRA, Maria Graciele Jesus. Desenvolvimento de filmes de PVC incorporados com nanopartículas de zinco para conservação de alimentos. 2018. 54 f., il. Dissertação (Mestrado em Tecnologias Química e Biológica) — Universidade de Brasília, Brasília, 2018.
Abstract:	With the growing need for foods with preserved nutritional and organoleptic characteristics and in order to meet an increasingly demanding public for healthy foods and with the minimum of preservatives or additives directly incorporated into the product, the interest arises in developing active packaging with antioxidant and antimicrobial properties. This paper to develop films based on poly(vinyl chloride) (PVC) incorporated with zinc nanoparticles (ZnNPs) with natural antioxidants, quercetin (Q), morin (M) and citric acid (AC) at concentrations of 0 , 5% and 1.0% using the casting method. In the first stage of this study, the nanoparticles of zinc with the natural antioxidants (ZnQ%, ZnM% and ZnAC%) were synthesized and, in the second stage, the nanoparticles synthesized were used in the development of the films (PVCZnQ%, PVCZnM% PVCZnAC%). The incorporation of ZnQ%, ZnM% and ZnAC% in the PVC matrix considerably affected the physical-chemical, optical, mechanical and thermal properties of the films using different characterization techniques. The morphological results confirmed that the incorporation of the nanoparticles into the polymer matrix adequately dispersed in order to produce films with homogeneous, smooth and pore-free surfaces. In addition, it was noticed that the increase in nanoparticle concentration from 0,5% to 1,0% favored the reduction of the transmittance rates allowing the production of films with transparency and barriers to UV light. The mechanical and thermal tests confirmed improvements in the properties of the films with the incorporation of the nanoparticles. The antioxidant capacity of the films was evaluated by the DPPH method and the order was PVCZnQ% > PVCZnM% > PVCZnAC% > PVC, as well as the antimicrobial assay showed that the ready, made films can exert control activity in the growth of undesirable microorganisms in food preservation. In addition, the results with the precooked ham packed with the antioxidant films showed a lower percentage of mass loss than the control film. They also showed an increase in the ham acidity values, which suggests an increase in the product storage time. In conclusion, active films can be a good alternative to be applied in fatty foods with the objective of reducing lipid oxidation and decreasing the growth of bacteria and fungi and preventing their degradation.
Unidade Acadêmica:	Instituto de Química (IQ)
Informações adicionais:	Dissertação (mestrado) — Universidade de Brasília, Instituto de Química, Programa de Pós-Graduação em Tecnologias Química e Biológica, 2018.
Programa de pós-graduação:	Programa de Pós-Graduação em Tecnologias Química e Biológica
Licença:	A concessão da licença deste item refere-se ao termo de autorização impresso assinado pelo autor com as seguintes condições: Na qualidade de titular dos direitos de autor da publicação, autorizo a Universidade de Brasília e o IBICT a disponibilizar por meio dos sites www.bce.unb.br, www.ibict.br, http://hercules.vtls.com/cgi-bin/ndltd/chameleon?lng=pt&skin=ndltd sem ressarcimento dos direitos autorais, de acordo com a Lei nº 9610/98, o texto integral da obra disponibilizada, conforme permissões assinaladas, para fins de leitura, impressão e/ou download, a título de divulgação da produção científica brasileira, a partir desta data.
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