Search results for: Caio G. Otoni

Items from 1 to 18 out of 18 results

article

Versatile Assembly of Metal–Phenolic Network Foams Enabled by Tannin–Cellulose Nanofibers

Bruno D. Mattos, Ya Zhu, Blaise L. Tardy, Marco Beaumont, more

Advanced Materials > 35 > 12 > n/a - n/a

Metal–phenolic network (MPN) foams are prepared using colloidal suspensions of tannin‐containing cellulose nanofibers (CNFs) that are ice‐templated and thawed in ethanolic media in the presence of metal nitrates. The MPN facilitates the formation of solid foams by air drying, given the strength and self‐supporting nature of the obtained tannin–cellulose nanohybrid structures. The porous characteristics...

article

The Food–Materials Nexus: Next Generation Bioplastics and Advanced Materials from Agri‐Food Residues

Caio G. Otoni, Henriette M. C. Azeredo, Bruno D. Mattos, Marco Beaumont, more

Advanced Materials > 33 > 43 > n/a - n/a

The most recent strategies available for upcycling agri‐food losses and waste (FLW) into functional bioplastics and advanced materials are reviewed and the valorization of food residuals are put in perspective, adding to the water–food–energy nexus. Low value or underutilized biomass, biocolloids, water‐soluble biopolymers, polymerizable monomers, and nutrients are introduced as feasible building...

article

The Food–Materials Nexus: Next Generation Bioplastics and Advanced Materials from Agri‐Food Residues (Adv. Mater. 43/2021)

Caio G. Otoni, Henriette M. C. Azeredo, Bruno D. Mattos, Marco Beaumont, more

Advanced Materials > 33 > 43 > n/a - n/a

Circular Bioeconomy The food–materials–energy nexus is most relevant to the circular bioeconomy and is reviewed in the context of next‐generation bioplastics by Caio G. Otoni, Orlando J. Rojas, and co‐workers in article number 2102520. The state‐of‐the‐art strategies used to upcycle agri‐food losses and wastes (FLW) into multifunctional and advanced materials rely on the deconstruction and reassembly,...

article

Nanostructured Antimicrobials in Food Packaging—Recent Advances

Henriette M. C. Azeredo, Caio G. Otoni, Daniel S. Corrêa, Odílio B. G. Assis, more

Biotechnology Journal > 14 > 12 > n/a - n/a

Active food packaging systems promote better food quality and/or stability, such as by releasing antimicrobial agents into food. Advantages of adding antimicrobials to the packaging material instead of into the bulk food include controlled diffusion, reduced antimicrobial contents, and improved cost effectiveness. Nanostructured antimicrobials are especially effective due to their high specific surface...

article

Combining Cupuassu (Theobroma grandiflorum) Puree, Pectin, and Chitosan Nanoparticles into Novel Edible Films for Food Packaging Applications

Pamela Thais S. Melo, Juliana C. Nunes, Caio G. Otoni, Fauze A. Aouada, more

Journal of Food Science > 84 > 8 > 2228 - 2233

Every year, the residues generated by the disposal of packaging materials produced from fossil fuels have been growing, denoting a major environmental problem that can be mitigated by the development of biodegradable materials from natural polymers, particularly edible films. This work aimed at the development of pectin films added by cupuassu puree and chitosan nanoparticles and to evaluate the improvement...

article

Optimized and scaled-up production of cellulose-reinforced biodegradable composite films made up of carrot processing waste

Caio G. Otoni, Beatriz D. Lodi, Marcos V. Lorevice, Renato C. Leitão, more

Industrial Crops and Products > 2018 > 121 > C > 66-72

The ever-growing environmental concern arising from the unrestricted exploitation of fossil sources for the massive production of non-biodegradable materials encourages research on alternative renewable resources. We herein pave the route for the production of biodegradable biocomposites made up of carrot minimal processing waste (CMPW) by optimizing its combination with hydroxypropyl methylcellulose...

article

On the effects of hydroxyl substitution degree and molecular weight on mechanical and water barrier properties of hydroxypropyl methylcellulose films

Caio G. Otoni, Marcos V. Lorevice, Márcia R. de Moura, Luiz H.C. Mattoso

Carbohydrate Polymers > 2018 > 185 > C > 105-111

In line with the increasing demand for sustainable packaging materials, this contribution aimed to investigate the film-forming properties of hydroxypropyl methylcellulose (HPMC) to correlate its chemical structure with film properties. The roles played by substitution degree (SD) and molecular weight (M_w) on the mechanical and water barrier properties of HPMC films were elucidated. Rheological, thermal,...

article

Hydrophobic edible films made up of tomato cutin and pectin

Anny Manrich, Francys K.V. Moreira, Caio G. Otoni, Marcos V. Lorevice, more

Carbohydrate Polymers > 2017 > 164 > C > 83-91

Cutin is the biopolyester that protects the extracellular layer of terrestrial plants against dehydration and environmental stresses. In this work, cutin was extracted from tomato processing waste and cast into edible films having pectin as a binding agent. The influences of cutin/pectin ratio (50/50 and 25/75), film-forming suspension pH, and casting method on phase dispersion, water resistance and...

article

Corrigendum to “Antimicrobial and physical-mechanical properties of pectin/papaya puree/cinnamaldehyde nanoemulsion edible composite films” [Food Hydrocolloids 41 (2014) 188–194]

Caio G. Otoni, Márcia R. de Moura, Fauze A. Aouada, Geany P. Camilloto, more

Food Hydrocolloids > 2017 > 63 > C > 735

article

Probiotics and their potential applications in active edible films and coatings

Paula J.P. Espitia, Rejane A. Batista, Henriette M.C. Azeredo, Caio G. Otoni

Food Research International > 2016 > 90 > C > 42-52

The global market for probiotics has been increasingly growing in recent years guided by the rising consumers' demand for healthy diets and wellness. This has caused food industries to develop new probiotic-containing food products as well as researchers to study specific characteristics of probiotics as well as their effects on human health. Probiotics are defined as live microorganisms that confer...

article

Physical Characterization of Biodegradable Films Based on Chitosan, Polyvinyl Alcohol and Opuntia Mucilage

Blanca M. Dominguez-Martinez, Hector E. Martínez-Flores, Jose De J. Berrios, Caio G. Otoni, more

Journal of Polymers and the Environment > 2017 > 25 > 3 > 683-691

This study aimed to develop and characterize biodegradable films containing mucilage, chitosan and polyvinyl alcohol (PVA) in different concentrations. The films were prepared by casting on glass plates using glycerol as plasticizer. Mechanical properties, water vapor and oxygen barrier, as well as the interaction with water, were measured. The compatibility of the film-forming components and the...

article

Cellulose acetate active films incorporated with oregano (Origanum vulgare) essential oil and organophilic montmorillonite clay control the growth of phytopathogenic fungi

Cícero C. Pola, Eber A.A. Medeiros, Olinto L. Pereira, Victor G.L. Souza, more

Food Packaging and Shelf Life > 2016 > 9 > C > 69-78

The aim of the present study was to produce active films based on cellulose acetate (CAc) incorporated with different concentrations of oregano essential oil (OEO) and organophilic montmorillonite clay (MMT30B) to control the growth of phytopathogenic fungi. The active films were characterized by ATR-FTIR, XRD, TEM, mechanical resistance, WVTR, OTR, thermal stability, and antifungal activity against...

article

Mechanical and water barrier properties of isolated soy protein composite edible films as affected by carvacrol and cinnamaldehyde micro and nanoemulsions

Caio G. Otoni, Roberto J. Avena-Bustillos, Carl W. Olsen, Cristina Bilbao-Sáinz, more

Food Hydrocolloids > 2016 > 57 > C > 72-79

Edible films may be used in food packaging, for which they must deliver good barrier and mechanical properties. Films based on proteins have good gas barrier and mechanical properties, but poor water barrier properties. Films made from lipids have good water barrier properties, but poor mechanical properties. Protein and lipids were then combined to form composite films, and the particle size of the...

article

Trends in antimicrobial food packaging systems: Emitting sachets and absorbent pads

Caio G. Otoni, Paula J.P. Espitia, Roberto J. Avena-Bustillos, Tara H. McHugh

Food Research International > 2016 > 83 > C > 60-73

Active antimicrobial packaging interacts with packaged food and headspace to reduce, retard, or even inhibit the growth of spoilage and pathogenic microorganisms. Sachets and pads are one of the most successful applications of active food packaging. This review discusses recent developments of antimicrobial active packaging focused exclusively on emitting sachets and absorbent pads, including elaboration...

article

Antimicrobial and physical-mechanical properties of pectin/papaya puree/cinnamaldehyde nanoemulsion edible composite films

Caio G. Otoni, Márcia R. de Moura, Fauze A. Aouada, Geany P. Camilloto, more

Food Hydrocolloids > 2014 > 41 > Complete > 188-194

The rising demand for bio-based materials to be used in food packaging has encouraged the development of novel, environmentally-friendly films. Fruit puree has the potential to be incorporated in the film-forming solution so that to produce edible films. The major components of plant essential oils (e.g., cinnamaldehyde) deliver antimicrobial properties against food pathogens and may be released by...

article

Ultraviolet‐B Radiation Induced Cross‐linking Improves Physical Properties of Cold‐ and Warm‐Water Fish Gelatin Gels and Films

Caio G. Otoni, Roberto J. Avena‐Bustillos, Bor‐Sen Chiou, Cristina Bilbao‐Sainz, more

Journal of Food Science > 77 > 9 > E215 - E223

Abstract: Cold‐ and warm‐water fish gelatin granules were exposed to ultraviolet‐B radiation for doses up to 29.7 J/cm². Solutions and films were prepared from the granules. Gel electrophoresis and refractive index were used to examine changes in molecular weight of the samples. Also, the gel strength and rheological properties of the solutions as well as the tensile and water vapor barrier properties...

article

Miniaturization of cellulose fibers and effect of addition on the mechanical and barrier properties of hydroxypropyl methylcellulose films

Márcia R. de Moura, Roberto J. Avena-Bustillos, Tara H. McHugh, Delilah F. Wood, more

Journal of Food Engineering > 2011 > 104 > 1 > 154-160

Cellulose fibers were miniaturized by microfluidics technology to decrease their size and incorporated in hydroxypropyl methylcellulose (HPMC) films to study the effect of addition of such fibers on the mechanical and barrier properties of HPMC films suitable for application in food packaging. The particle size of fibers and the mechanical properties, water vapor and oxygen permeabilities, total pore...

article

Effect of shrinkage on isothermal drying behavior of 2-phase olive mill waste

Rebecca R. Milczarek, Annie A. Dai, Caio G. Otoni, Tara H. McHugh

Journal of Food Engineering > 2011 > 103 > 4 > 434-441

The objective of this study was to determine the drying behavior of 2-phase olive mill waste (2POMW) under isothermal microwave-convection drying conditions. 2POMW samples were dried in a thin layer in a variable-power pilot microwave oven with impinging air, using a feedback controller to maintain sample temperature at one of four levels. Moisture loss and shrinkage of the samples were recorded during...

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Search results for: Caio G. Otoni

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