Development of new additives of graphene oxide, lysozyme and lecithin with enhanced antimicrobial and mechanical properties for active food packaging applications
The need to extend food shelf-life has driven the development of new conservation means. Recently, nanotechnology has been on the spotlight due to the enhancement of material’s properties. In this sense, this present work aimed to study the association of graphene oxide, egg lysozyme and soy lecithi...
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| Format: | Online |
| Language: | English |
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Universidade Estadual de Campinas
2019
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| Online Access: | https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/878 |
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| author | Freitas, Lucas Cavalcanti Escocard Picone, Carolina Siqueira Franco Toledo, Antônio Matias Navarrete de Silva, Nathalia Cristina Cirone Sato, Ana Carla Kawazoe |
| author_facet | Freitas, Lucas Cavalcanti Escocard Picone, Carolina Siqueira Franco Toledo, Antônio Matias Navarrete de Silva, Nathalia Cristina Cirone Sato, Ana Carla Kawazoe |
| author_sort | Freitas, Lucas Cavalcanti Escocard |
| collection | Portal de Eventos Científicos da UNICAMP |
| container_reference | Revista dos Trabalhos de Iniciação Científica da UNICAMP; n. 26 (2018): Congresso de Iniciação Científica Unicamp |
| description | The need to extend food shelf-life has driven the development of new conservation means. Recently, nanotechnology has been on the spotlight due to the enhancement of material’s properties. In this sense, this present work aimed to study the association of graphene oxide, egg lysozyme and soy lecithin on nanoscale for the development of new and improved food additives. The combinaton of their attributes not only achieved a boost of antimicrobial and mechanical properties, but also presented to be a low-cost technique with mild preparation conditions and enhanced properties, opening path food packaging functionalization and other applications. |
| first_indexed | 2025-10-08T13:52:27Z |
| format | Online |
| id | ojs-article-878 |
| institution | Universidade Estadual de Campinas |
| issn | 2596-1969 |
| language | eng |
| last_indexed | 2025-10-08T13:52:27Z |
| publishDate | 2019 |
| publisher | Universidade Estadual de Campinas |
| record_format | ojs |
| spelling | ojs-article-8782025-09-26T14:32:30Z Development of new additives of graphene oxide, lysozyme and lecithin with enhanced antimicrobial and mechanical properties for active food packaging applications Freitas, Lucas Cavalcanti Escocard Picone, Carolina Siqueira Franco Toledo, Antônio Matias Navarrete de Silva, Nathalia Cristina Cirone Sato, Ana Carla Kawazoe Nanoparticle Biopolymer Electrostatic complex. The need to extend food shelf-life has driven the development of new conservation means. Recently, nanotechnology has been on the spotlight due to the enhancement of material’s properties. In this sense, this present work aimed to study the association of graphene oxide, egg lysozyme and soy lecithin on nanoscale for the development of new and improved food additives. The combinaton of their attributes not only achieved a boost of antimicrobial and mechanical properties, but also presented to be a low-cost technique with mild preparation conditions and enhanced properties, opening path food packaging functionalization and other applications. Universidade Estadual de Campinas 2019-02-12 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Artigo de convidado application/pdf https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/878 10.20396/revpibic262018878 Revista dos Trabalhos de Iniciação Científica da UNICAMP; n. 26 (2018): Congresso de Iniciação Científica Unicamp 2596-1969 eng https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/878/948 Copyright (c) 2019 Lucas Cavalcanti Escocard Freitas, Carolina Siqueira Franco Picone http://creativecommons.org/licenses/by/4.0 |
| spellingShingle | Freitas, Lucas Cavalcanti Escocard Picone, Carolina Siqueira Franco Toledo, Antônio Matias Navarrete de Silva, Nathalia Cristina Cirone Sato, Ana Carla Kawazoe Nanoparticle Biopolymer Electrostatic complex. Development of new additives of graphene oxide, lysozyme and lecithin with enhanced antimicrobial and mechanical properties for active food packaging applications |
| title | Development of new additives of graphene oxide, lysozyme and lecithin with enhanced antimicrobial and mechanical properties for active food packaging applications |
| title_full | Development of new additives of graphene oxide, lysozyme and lecithin with enhanced antimicrobial and mechanical properties for active food packaging applications |
| title_fullStr | Development of new additives of graphene oxide, lysozyme and lecithin with enhanced antimicrobial and mechanical properties for active food packaging applications |
| title_full_unstemmed | Development of new additives of graphene oxide, lysozyme and lecithin with enhanced antimicrobial and mechanical properties for active food packaging applications |
| title_short | Development of new additives of graphene oxide, lysozyme and lecithin with enhanced antimicrobial and mechanical properties for active food packaging applications |
| title_sort | development of new additives of graphene oxide, lysozyme and lecithin with enhanced antimicrobial and mechanical properties for active food packaging applications |
| topic | Nanoparticle Biopolymer Electrostatic complex. |
| url | https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/878 |
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