Cassava Starch/Carboxymethyl Cellulose Edible Coating Added of Tocopherol: A Strategy to Preserve the Oxidative Stability of Brazil Nuts
Abstract
:1. Introduction
2. Materials and Methods
2.1. Measures and Method of Preparation of Cassava Starch/Carboxymethyl Cellulose Edible Coatings
2.2. Tests of the Blend-Forming Solutions Formatting Edible Coatings
2.2.1. Rheology
2.2.2. Centrifugation
2.2.3. Creaming Index
2.2.4. pH
2.2.5. Color Parameters
2.2.6. Antioxidant Activity
2.3. Determination of the Oxidation Level of Brazil Nuts
2.3.1. Loss of Fresh Mass
2.3.2. Index of Browning
2.3.3. Determination of Conjugated Dienes and Trienes
2.3.4. Quantification of Oxidative Status by Official Methods
2.3.5. Accelerated Oxidation—Induction Time
Oxidation Kinetics of Brazil Nuts
2.4. Statistical Treatment of Data
- a.
- The rheological data of the solutions B (no soy lecithin and no tocopherol mix), L (with soy lecithin and no tocopherol mix), and LT and LT2 (with soy lecithin and tocopherol mix) were adjusted to Newton, power law, and Herschel–Bulkley models to evaluate the behavior of the emulsions and graphs was be generated using Oring Pro 9.6.5.169 software. The Levene test checked the homoscedasticity of the fit parameters, and the normality of the data was evaluated using the Shapiro–Wilk test. For the data that were considered normal, the Tukey test was performed (p ≤ 0.05) for variance analysis and comparison of means of the parameters using the statistical program Jamovi 2.3.26 [38].
- b.
- The data from the centrifugation data, pH and color parameters of the solutions, and the results of the tests to evaluate the lipid oxidation of the Brazil nuts were checked for homoscedasticity using the Levene test, the normality of the data was evaluated using the Shapiro–Wilk test; the data were considered normal; the Tukey test (p ≤ 0.05) was performed for analysis of variance and comparison of the means of the parameters using the Jamovi 2.3.26 statistical program [38].
- c.
- The Cremeation results were submitted to linear regression using Microsoft’s Excel 2010® spreadsheet. The Rancimat results were adjusted to the mathematical models for evaluating oxidation kinetics, also using Excel 2010®.
- d.
- The physicochemical parameters and the induction time obtained in the Rancimat test to assess the level of oxidation of Brazil nuts with and without coating were subjected to a principal components analysis (PCA), and a biplot was generated to explain the variability of the data. To analyze the similarity of the results obtained, a hierarchical cluster analysis (HCA) was carried out, and a cluster dendogram graph was generated using the software Past4.03 [39].
3. Results and Discussion
3.1. Rheological Behavior of Blend-Forming Solutions
3.2. Centrifugation and Creaming Index
3.3. pH, Color Parameters and Antioxidant Activity
3.4. Evaluation of the Oxidation Level of Brazil Nuts
3.4.1. Loss of Fresh Mass of the Brazil Nuts Uncoated and Coated during Storage Time
3.4.2. Index of Browning of the Brazil Nuts Uncoated and Coated during Storage Time
3.4.3. Physical and Chemical Parameters of Oil of the Brazil Nuts Uncoated and Coated during Storage Time
Dienes (K232) and Trienes (K268) Values
Free Fatty Acids (FFA) Value
Iodine Value (IV)
Peroxide Value (PV)
p-Anisidine Value (p-AnV)
Total Oxidation (TOTOX)
3.4.4. Induction Time and Modeling Oxidation Kinetics of Oil of the Brazil Nuts Uncoated and Coated during Storage Time
3.4.5. Principal Component Analysis (PCA) and Hierarchical Cluster (HCA) of the Evaluation of the Oxidation Level of Oil of the Brazil Nuts Uncoated and Coated during Storage Time
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Reaction | Model | Equation Number |
---|---|---|
Zero | (9) | |
First | (10) | |
Second | (11) |
Blend-Forming Solutions of the Coatings | Fitting Parameters—Newton’s Model | |||||
---|---|---|---|---|---|---|
n | R2 | χ2 | RMSE | |||
B | 0.028 ± 0.0001 c | 0.998 ± 0.0001 a | 0.004 ± 0.0001 c | 0.310 ± 0.004 c | ||
L | 0.116 ± 0.0004 a | 0.979 ± 0.0004 c | 0.811 ± 0.0100 a | 4.461 ± 0.10 a | ||
LT | 0.011 ± 0.0001 d | 0.992 ± 0.0004 b | 0.003 ± 0.0001 c | 0.273 ± 0.01 c | ||
LT2 | 0.074 ± 0.0001 b | 0.993 ± 0.0001 b | 0.117 ± 0.001 b | 1.674 ± 0.005 b | ||
p-Value homoscedasticity | <0.001 | 0.005 | 0.038 | 0.008 | ||
p-Value ANOVA/Welch | <0.001 | <0.001 | <0.001 | <0.001 | ||
Blend-forming solutions of the coatings | Fitting Parameters—Power Law model | |||||
K (mPa·sn) | n | R2 | χ2 | RMSE | ||
B | 0.151 ± 0.190 ab | 0.945 ± 0.001 a | 0.999 ± 0.00001 a | 0.012 ± 0.00001 c | 0.052 ± 0.00006 c | |
L | 0.282 ± 0.002 a | 0.816 ± 0.009 c | 0.999 ± 0.00001 a | 0.024 ± 0.00001 b | 0.766 ± 0.00200 a | |
LT | 0.021 ± 0.0001 b | 0.883 ± 0.0001 b | 0.999 ± 0.00001 a | 0.134 ± 0.00001 a | 0.017 ± 0.00002 d | |
LT2 | 0.128 ± 0.0001 ab | 0.890 ± 0.001 b | 0.999 ± 0.00001 a | 0.002 ± 0.00001 d | 0.247 ± 0.00800 b | |
p-Value homoscedasticity | <0.001 | 0.001 | 0.001 | 0.005 | 0.018 | |
p-Value ANOVA/Welch | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | |
Blend-forming solutions of the coatings | Fitting Parameters—Herschel–Bulkley model | |||||
σ (Pa) | K (mPa.sn) | n | R2 | χ2 | RMSE | |
B | 0.000 ± 0.008 a | 0.037 ± 0.00001 c | 0.945 ± 0.00001 a | 0.999 ± 0.00001 a | 1.200 ± 0.002 c | 0.002 ± 0.001 d |
L | 0.000 ± 0.140 a | 0.285 ± 0.00300 a | 0.816 ± 0.00001 c | 0.999 ± 0.00001 a | 0.027 ± 0.004 a | 0.580 ±0.004 b |
LT | 0.000 ± 0.003 a | 0.020 ± 3.43000 d | 0.878 ± 0.00001 b | 0.999 ± 0.00100 a | 1.780 ± 0.001 b | 3.070 ± 0.016 a |
LT2 | 0.001 ± 0.004 a | 0.125 ± 0.00001 b | 0.890 ± 0.00001 b | 0.999 ± 0.00001 a | 0.003 ± 0.0001 d | 0.078 ± 0.001 c |
p-Value homoscedasticity | <0.001 | <0.001 | 0.003 | <0.001 | 0.026 | 0.012 |
p-Value ANOVA/Welch | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 |
Blend-Forming Solutions of the Coatings | pH | Luminosity (L*) | Chromaticity (a*) | Chromaticity (b*) | Chroma (C*) | Hue Angle (h°) | Antioxidant Activity (by DPPH• Method) (%) |
---|---|---|---|---|---|---|---|
B | 6.05 ± 0.03 c | 12.93 ± 0.58 c | −1.34 ± 0.01 a | 7.36 ± 0.01 ab | 7.29 ± 0.04 ab | 100.04 ± 0.08 c | 1.69 ± 0.01 c |
L | 6.22 ± 0.005 b | 13.08 ± 0.03 c | −1.35 ± 0.01 a | 7.65 ± 0.16 a | 7.53 ± 0.31 a | 99.32 ± 0.41 d | 8.66 ± 0.01 d |
LT | 6.22 ± 0.005 b | 15.08 ± 0.02 b | −1.44 ± 0.01 b | 6.72 ± 0.03 bc | 6.88 ± 0.03 bc | 102.37 ± 0.01 b | 58.40 ± 0.01 b |
LT2 | 6.53 ± 0.008 a | 16.61 ± 0.07 a | −1.63 ± 0.02 c | 6.46 ± 0.04 c | 6.66 ± 0.03 c | 103.90 ± 0.02 a | 81.69 ± 0.05 a |
p-Value homoscedasticity | 0.045 | 0.002 | 0.424 | 0.009 | 0.008 | 0.005 | 0.056 |
p-Value ANOVA/ Welch | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 |
Parameters | Brazil Nuts Coated and Uncoated | Storage Time (Days) | |||||||
---|---|---|---|---|---|---|---|---|---|
1 | 7 | 15 | 30 | 45 | 60 | 90 | 120 | ||
K232 | Uncoated | 0.12 ± 0.005 aE | 2.16 ± 0.03 aD | 2.45 ± 0.03 aC | 2.67 ± 0.003 aB | 2.67 ± 0.02 aB | 2.68 ± 0.02 aB | 2.69 ± 0.0001 aB | 4.46 ± 0.0001 aA |
B | 0.12 ± 0.005 aB | 0.12 ± 0.006 bB | 0.11 ± 0.01 bB | 0.12 ± 0.0001 bE | 0.14 ± 0.0001 cA | 0.12 ± 0.005 cB | 0.12 ± 0.0001 eB | 0.11 ± 0.005 dB | |
L | 0.12 ± 0.0001 aF | 0.12 ± 0.005 bEF | 0.10 ± 0.0001 bG | 0.13 ± 0.005 bE | 0.23 ± 0.0001 bB | 0.18 ± 0.0001 bC | 0.25 ± 0.005 bA | 0.15 ± 0.0001 bD | |
LT | 0.12 ± 0.0001 aB | 0.12 ± 0.0001 bB | 0.10 ± 0.005 bC | 0.12 ± 0.01 bB | 0.12 ± 0.005 cB | 0.12 ± 0.006 cB | 0.18 ± 0.0001 cA | 0.12 ± 0.0001 cdB | |
LT2 | 0.12 ± 0.0001 aB | 0.12 ± 0.0001 bB | 0.10 ± 0.0001 bD | 0.13 ± 0.0001 bA | 0.13 ± 0.005 cA | 0.13 ± 0.0001 cA | 0.13 ± 0.005 dA | 0.11 ± 0.006 dC | |
p-Value homoscedasticity | <0.001 | 0.024 | 0.004 | 0.001 | 0.004 | 0.004 | <0.001 | <0.001 | |
p-Value ANOVA/Welch | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | |
K268 | Uncoated | 0.12 ± 0.0001 aG | 0.29 ± 0.0001 aD | 0.24 ± 0.0001 aF | 0.25 ± 0.005 aE | 0.28 ± 0.01 aD | 0.35 ± 0.0001 aC | 0.37 ± 0.002 aB | 0.63 ± 0.0001 aA |
B | 0.12 ± 0.005 aA | 0.12 ± 0.0001 bA | 0.11 ± 0.0001 bcB | 0.12 ± 0.0001 bA | 0.12 ± 0.0001 cA | 0.11 ± 0.0002 eB | 0.12 ± 0.0001 dA | 0.12 ± 0.005 dA | |
L | 0.12 ± 0.006 aD | 0.12 ± 0.005 bD | 0.12 ± 0.005 bD | 0.13 ± 0.005 bC | 0.23 ± 0.005 bB | 0.23 ± 0.0001 bB | 0.25 ± 0.005 bA | 0.25 ± 0.0001 bA | |
LT | 0.12 ± 0.0001 aA | 0.12 ± 0.0001 bA | 0.12 ± 0.001 bA | 0.12 ± 0.005 bA | 0.12 ± 0.003 cA | 0.12 ± 0.0001 dA | 0.12 ± 0.0001 dA | 0.12 ± 0.0001 dA | |
LT2 | 0.12 ± 0.005 aB | 0.11 ± 0.005 bcC | 0.12 ± 0.001 bB | 0.12 ± 0.005 bB | 0.12 ± 0.0001 cB | 0.13 ± 0.0001 cA | 0.13 ± 0.0001 cA | 0.13 ± 0.006 cA | |
p-Value homoscedasticity | 0.004 | <0.001 | <0.001 | 0.034 | 0.056 | <0.001 | <0.001 | <0.001 | |
p-Value ANOVA/Welch | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | |
FFA (mg KOH·g−1) | Uncoated | 1.63 ± 0.00001 aA | 1.63 ± 0.00001 cA | 1.46 ± 0.02 dDE | 1.51 ± 0.02 bC | 1.56 ± 0.01 bB | 1.50 ± 0.03 aCD | 1.32 ± 0.01 dF | 1.44 ± 0.01 cE |
B | 1.63 ± 0.001 aB | 3.38 ± 0.01 aA | 3.17 ± 0.02 bA | 3.55 ± 0.8 aA | 3.71 ± 0.8 aA | 1.51 ± 0.06 aB | 1.48 ± 0.01 cdB | 1.55 ± 0.01 cB | |
L | 1.63 ± 0.001 aB | 3.25 ± 0.01 bA | 3.28 ± 0.02 aA | 3.38 ± 0.14 aA | 3.27 ± 0.19 aA | 1.93 ± 0.8 aB | 1.42 ± 0.02 cB | 1.57 ± 0.02 cB | |
LT | 1.63 ± 0.001 aE | 3.26 ± 0.08 bBC | 3.31 ± 0.02 aBC | 3.32 ± 0.07 aB | 3.14 ± 0.04 aC | 1.55 ± 0.03 aE | 2.89 ± 0.01 aD | 4.20 ± 0.0001 aA | |
LT2 | 1.63 ± 0.008 aB | 1.64 ± 0.03 cB | 1.52 ± 0.01 cB | 1.56 ± 0.14 bB | 1.59 ± 0.03 bB | 1.51 ± 0.05 aB | 1.61 ± 0.09 bCB | 3.07 ± 0.14 bA | |
p-Value homoscedasticity | 0.001 | 0.016 | 0.857 | <0.001 | <0.001 | <0.001 | 0.003 | 0.042 | |
p-Value ANOVA/Welch | 0.324 | <0.001 | <0.001 | <0.001 | <0.001 | 0.599 | <0.001 | <0.001 | |
IV (gI2·100 g−1) | Uncoated | 59.1 ± 0.03 aE | 54.6 ± 0.03 dG | 82.8 ± 0.01 aB | 102.6 ± 0.08 aA | 81.8 ± 0.02 aB | 74.5 ± 0.03 aD | 78.2 ± 0.04 aC | 56.6 ± 0.04 aF |
B | 59.2 ± 0.05 aDE | 58.8 ± 0.03 cDE | 84.4 ± 0.20 aB | 88.4 ± 0.03 bA | 60.8 ± 0.06 bD | 69.8 ± 0.02 bC | 58.1 ± 0.06 cE | 52.9 ± 0.06 bF | |
L | 59.2 ± 0.10 aDE | 79.1 ± 0.15 aA | 60.0 ± 0.05 bCDE | 63.4 ± 0.02 cC | 57.5 ± 0.02 cE | 62.6 ± 0.24 cCD | 66.4 ± 0.23 bB | 41.0 ± 0.02 dF | |
LT | 59.3 ± 0.09 aBC | 52.1 ± 0.15 eCD | 47.8 ± 0.60 cDE | 51.0 ± 0.09 dDE | 48.1 ± 0.005 dDE | 60.0 ± 0.30 cB | 82.4 ± 0.08 aA | 44.7 ± 0.27 cE | |
LT2 | 59.5 ± 0.11 aAB | 60.9 ± 0.14 bAB | 53.9 ± 0.05 bcB | 54.9 ± 0.35 dAB | 57.2 ± 0.16 cAB | 62.2 ± 0.03 cA | 57.7 ± 0.60 cAB | 25.4 ± 0.04 eC | |
p-Value homoscedasticity | 0.188 | 0.002 | 0.001 | 0.007 | 0.007 | 0.004 | 0.059 | 0.002 | |
p-Value ANOVA/Welch | 0.079 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | |
PV (meq·kg−1) | Uncoated | 2.33 ± 0.01 aG | 3.04 ± 0.03 abF | 3.07 ± 0.005 abEF | 3.09 ± 0.01 dE | 4.54 ± 0.01 bcD | 5.78 ± 0.01 cC | 11.21 ± 0.005 bB | 11.93 ± 0.02 cA |
B | 2.30 ± 0.01 aF | 2.55 ± 0.04 abF | 3.26 ± 0.24 abE | 3.49 ± 0.01 bE | 4.82 ± 0.5 bD | 11.32 ± 0.005 aC | 12.09 ± 0.005 aB | 13.12 ± 0.04 bA | |
L | 2.28 ± 0.03 aE | 2.54 ± 0.42 bE | 3.01 ± 0.01 bD | 3.21 ± 0.005 cD | 3.81 ± 0.01 dC | 4.67 ± 0.01 dB | 10.61 ± 0.07 cA | 10.95 ± 0.04 eA | |
LT | 2.32 ± 0.03 aH | 3.02 ± 0.01 abG | 3.21 ± 0.07 abF | 3.54 ± 0.06 bE | 4.21 ± 0.14 cdD | 4.69 ± 0.01 dC | 7.28 ± 0.02 eB | 11.59 ± 0.03 dA | |
LT2 | 2.32 ± 0.03 aH | 3.06 ± 0.01 aG | 3.33 ± 0.005 aF | 3.83 ± 0.01 aE | 5.55 ± 0.12 aD | 6.10 ± 0.01 bC | 9.64 ± 0.01 dB | 17.70 ± 0.02 aA | |
p-Value homoscedasticity | 0.107 | <0.001 | 0.024 | 0.013 | 0.002 | 0.584 | 0.008 | 0.641 | |
p-Value ANOVA/Welch | 0.265 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | |
p-AnV | Uncoated | 7.77 ± 0.01 aA | 4.37 ± 0.03 dG | 6.28 ± 0.02 bD | 6.29 ± 0.01 bC | 5.92 ± 0.01 bE | 4.30 ± 0.005 dH | 5.05 ± 0.006 cF | 7.11 ± 0.07 aB |
B | 7.66 ± 1.16 aA | 5.38 ± 0.25 bE | 6.27 ± 0.02 bB | 6.28 ± 0.02 bcB | 5.61 ± 0.08 cD | 4.48 ± 0.52 cF | 5.63 ± 0.03 aD | 5.87 ± 0.06 bC | |
L | 7.77 ± 0.01 aA | 5.12 ± 0.74 cE | 6.23 ± 0.02 cB | 6.25 ± 0.02 cB | 6.01 ± 0.01 aC | 4.80 ± 0.02 bF | 5.05 ± 0.23 cE | 5.58 ± 0.64 cD | |
LT | 7.74 ± 0.01 aA | 5.07 ± 0.04 cC | 6.73 ± 0.02 aB | 6.74 ± 0.01 aB | 3.56 ± 0.02 eG | 4.85 ± 0.09 bD | 4.49 ± 0.02 dF | 4.55 ± 0.02 eE | |
LT2 | 7.77 ± 0.57 aA | 5.74 ± 0.03 aC | 6.11 ± 0.01 dB | 6.09 ± 0.28 dB | 4.11 ± 0.01 dF | 5.41 ± 0.27 aD | 5.17 ± 0.01 bE | 5.47 ± 0.17 dD | |
p-Value homoscedasticity | <0.001 | <0.001 | 0.010 | <0.001 | 0.064 | 0.002 | <0.001 | 0.002 | |
p-Value ANOVA/Welch | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | |
TOTOX | Uncoated | 12.43 ± 0.02 aE | 10.46 ± 0.06 bF | 12.41 ± 0.02 bE | 12.47 ± 0.03 dE | 15.00 ± 0.02 aD | 15.86 ± 0.01 cC | 27.47 ± 0.01 bB | 30.96 ± 0.10 cA |
B | 12.27 ± 1.14 aE | 10.48 ± 0.31 bF | 12.78 ± 0.49 abE | 13.26 ± 0.03 bE | 15.26 ± 0.92 aD | 27.12 ± 0.51 aC | 29.81 ± 0.04 aB | 32.12 ± 0.07 bA | |
L | 12.33 ± 0.06 aD | 10.20 ± 0.77 bE | 12.25 ± 0.03 bD | 12.66 ± 0.03 cD | 13.63 ± 0.02 bC | 14.14 ± 0.04 eC | 26.27 ± 0.17 cB | 27.49 ± 0.58 eA | |
LT | 12.38 ± 0.06 aF | 11.12 ± 0.06 abH | 13.15 ± 0.14 aE | 13.83 ± 0.10 aD | 11.98 ± 0.31 cG | 14.23 ± 0.07 dC | 19.05 ± 0.07 eB | 27.73 ± 0.08 dA | |
LT2 | 12.40 ± 0.49 aG | 11.85 ± 0.01 aH | 12.78 ± 0.09 abF | 13.76 ± 0.26 aE | 15.22 ± 0.23 aD | 17.62 ± 0.26 bC | 24.45 ± 0.01 dB | 40.87 ± 0.16 aA | |
p-Value homoscedasticity | <0.001 | 0.002 | 0.029 | 0.003 | 0.002 | 0.002 | 0.061 | 0.002 | |
p-Value ANOVA/Welch | 0.023 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 |
Oil of Brazil Nuts Coated and Uncoated | Fitting Parameters—Zero-Order Model | |||||
---|---|---|---|---|---|---|
A0 | k | R2 | χ2 | RMSE | θ (1/2) | |
Uncoated | 12.58 | 0.044 | 0.838 | 0.220 | 0.801 | 142.02 |
B | 10.17 | 0.043 | 0.909 | 0.060 | 0.393 | 117.49 |
L | 11.25 | 0.031 | 0.311 | 0.528 | 4.739 | 176.99 |
LT | 10.22 | 0.039 | 0.585 | 0.073 | 2.290 | 130.74 |
LT2 | 10.64 | 0.044 | 0.641 | 0.001 | 2.354 | 119.28 |
Fitting Parameters—First-Order Model | ||||||
A0 | k | R2 | χ2 | RMSE | θ (1/2) | |
Uncoated | 12.96 | 0.005 | 0.789 | 0.0257 | 0.013 | 141.42 |
B | 10.65 | 0.006 | 0.834 | 0.0157 | 0.017 | 108.28 |
L | 11.54 | 0.004 | 0.368 | 0.0578 | 0.066 | 161.16 |
LT | 10.74 | 0.006 | 0.584 | 0.0005 | 0.056 | 113.60 |
LT2 | 11.39 | 0.007 | 0.607 | 0.0135 | 0.070 | 96.25 |
Fitting Parameters—Second-Order Model | ||||||
A0 | k | R2 | χ2 | RMSE | θ (1/2) | |
Uncoated | 13.69 | 0.006 | 0.735 | 0.068 | 0.291 | 12.16 |
B | 11.76 | 0.001 | 0.752 | 0.018 | 0.038 | 85.00 |
L | 12.19 | 0.006 | 0.416 | 0.065 | 0.280 | 13.66 |
LT | 12.09 | 0.001 | 0.570 | 0.020 | 0.036 | 82.70 |
LT2 | 13.77 | 0.001 | 0.571 | 0.075 | 0.290 | 55.84 |
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Share and Cite
da Costa, D.S.; Furtado, K.F.; Kluczkovcki, A.M.; Takeuchi, K.P.; Lopes, A.S. Cassava Starch/Carboxymethyl Cellulose Edible Coating Added of Tocopherol: A Strategy to Preserve the Oxidative Stability of Brazil Nuts. Foods 2024, 13, 2732. https://doi.org/10.3390/foods13172732
da Costa DS, Furtado KF, Kluczkovcki AM, Takeuchi KP, Lopes AS. Cassava Starch/Carboxymethyl Cellulose Edible Coating Added of Tocopherol: A Strategy to Preserve the Oxidative Stability of Brazil Nuts. Foods. 2024; 13(17):2732. https://doi.org/10.3390/foods13172732
Chicago/Turabian Styleda Costa, Danusa Silva, Kalebe Ferreira Furtado, Ariane Mendonça Kluczkovcki, Katiuchia Pereira Takeuchi, and Alessandra Santos Lopes. 2024. "Cassava Starch/Carboxymethyl Cellulose Edible Coating Added of Tocopherol: A Strategy to Preserve the Oxidative Stability of Brazil Nuts" Foods 13, no. 17: 2732. https://doi.org/10.3390/foods13172732