Franciele Maria Pelissari

TL;DR: The physicochemical and antimicrobial properties of starch-chitosan films incorporated with oregano essential oil (OEO) and the presence of OEO led to the formation of more flexible films and TGA analysis demonstrated that the addition of chitOSan and OEO did not affect the thermal stability of the films.

TL;DR: In this paper, cellulose nanofibers were isolated from banana peel bran using chemical treatment (CT) and enzymatic treatment (ET) and characterized by size distribution, X-ray diffraction (XRD), and Fourier transform infrared spectroscopy (FTIR); the morphological features of the bran and the nanostructures were studied by scanning and transmission electron microscopy (TEM), respectively.

TL;DR: In this paper, a combination of chemical treatments, such as alkaline treatment, bleaching, and acid hydrolysis, were used to isolate cellulose nanofibers from banana peel.

TL;DR: In this article, the authors compared the properties of the film elaborated from this natural blend with the film produced from the banana starch only and found that the banana flour film was less mechanically resistant but more flexible than the potato starch film, while the former was slightly soluble in water, and its water vapor permeability was similar to that of the starch film.

TL;DR: In this paper, the physicochemical and structural properties of unripe bananas were analyzed and their chemical, physicochemical, and structural characteristics were determined, showing that the swelling power of banana flour was lower than that of starch at all temperatures.