Jasamim Moreira Lemos
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Jasamim Moreira Lemos has a total of 9 co-authors. Here are the top co-authors by number of shared publications:
- Gricirene Sousa Correia
Graduate Program in Materials Science and Technology (PPGCTM) and Graduate Program in Chemistry (PPGQ), Federal Institute of Education, Science and Technology of Maranhão (IFMA), São Luís 65030-005, MA, Brazil
1 shared publication - Josilene Lima Serra
Food Technology Department, Federal Institute of Education, Science and Technology of Maranhão, Campus Maracanã, São Luís 65095-460, MA, Brazil
1 shared publication - José Elias Machado Lopes
Postgraduate Program in Chemistry, Federal Institute of Education, Science and Technology of Maranhão (IFMA), São Luís 65030-005, MA, Brazil
1 shared publication - José Hilton Gomes Rangel
Postgraduate Program in Chemistry, Federal Institute of Education, Science and Technology of Maranhão (IFMA), São Luís 65030-005, MA, Brazil
1 shared publication - Kiany Sirley Brandão Cavalcante
Postgraduate Program in Chemistry, Federal Institute of Education, Science and Technology of Maranhão (IFMA), São Luís 65030-005, MA, Brazil
1 shared publication - Paula Beatricy Weba Moreira
Graduate Program in Materials Science and Technology (PPGCTM) and Graduate Program in Chemistry (PPGQ), Federal Institute of Education, Science and Technology of Maranhão (IFMA), São Luís 65030-005, MA, Brazil
1 shared publication
Latest Publications
- Open Access
Active Starch Films Incorporated with Citrus Essential Oils: Properties, Bioactivity, and Biodegradability
The demand for sustainable food preservation has driven the development of biodegradable alternatives to conventional, petroleum-based plastics. This study developed and evaluated bioactive starch-based films incorporated with citrus peel essential oils (lemon, orange, and tangerine) at concentrations ranging from 0.5% to 2% (w/w). The physical, chemical, mechanical, and antimicrobial properties of all film formulations containing 0.5–2% (w/w) essential oils were evaluated. Based on the experimental design, only the selected formulations containing 1 and 2% essential oils were subjected to structural and thermal characterization (XRD, SEM, FTIR, and TGA/DTG), transparency measurements, soil biodegradation, and phytotoxicity assays. FTIR spectroscopy revealed that oil incorporation did not alter the characteristic chemical bands of starch, indicating predominantly physical interactions. The essential oils modulated the physical and mechanical performance of the films. The films containing lemon and tangerine essential oils exhibited superior antimicrobial activity against foodborne pathogens. Furthermore, soil biodegradation was concentration-dependent, with mass loss exceeding 50% within 15 days, while phytotoxicity tests confirmed the environmental safety of the degraded residues. These findings demonstrate that the developed citrus-infused starch films hold great promise as active biodegradable packaging to extend the shelf life of bakery products and mitigate plastic waste.
Open AccessActive Starch Films Incorporated with Citrus Essential Oils: Properties, Bioactivity, and Biodegradability
The demand for sustainable food preservation has driven the development of biodegradable alternatives to conventional, petroleum-based plastics. This study developed and evaluated bioactive starch-based films incorporated with citrus peel essential oils (lemon, orange, and tangerine) at concentrations ranging from 0.5% to 2% (w/w). The physical, chemical, mechanical, and antimicrobial properties of all film formulations containing 0.5–2% (w/w) essential oils were evaluated. Based on the experimental design, only the selected formulations containing 1 and 2% essential oils were subjected to structural and thermal characterization (XRD, SEM, FTIR, and TGA/DTG), transparency measurements, soil biodegradation, and phytotoxicity assays. FTIR spectroscopy revealed that oil incorporation did not alter the characteristic chemical bands of starch, indicating predominantly physical interactions. The essential oils modulated the physical and mechanical performance of the films. The films containing lemon and tangerine essential oils exhibited superior antimicrobial activity against foodborne pathogens. Furthermore, soil biodegradation was concentration-dependent, with mass loss exceeding 50% within 15 days, while phytotoxicity tests confirmed the environmental safety of the degraded residues. These findings demonstrate that the developed citrus-infused starch films hold great promise as active biodegradable packaging to extend the shelf life of bakery products and mitigate plastic waste.