Sustainable starch-based cryogels enriched with phenolic compounds extracted from cashew apple bagasse by subcritical water for active food packaging applications
Tiago Linhares Cruz Tabosa Barroso·Tânia Forster-Carneiro·Rosana Goldbeck·Cristina Jansen-Alves·Elder Pacheco da Cruz·Alvaro Renato Guerra Dias
Using agro-industrial residues with effective technologies is key to advancing a circular bioeconomy. This study proposes the use of phenolic compounds extracted from cashew apple bagasse for green technology applications (subcritical water) and their incorporation into wheat starch cryogel. The cryogels were extensively characterized in terms of morphology, physical-chemical, mechanical, thermal, and structural properties, along with their in vitro release behavior and application in food matri