01910naa a2200277 a 450000100080000000500110000800800410001902400520006010000200011224501660013226000090029850000310030752010280033865000160136665000250138265000160140765000200142365300210144370000170146470000220148170000250150370000260152870000170155470000190157177300420159021261962020-11-04       2020    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1007/s11947-020-02548-02DOI1 aMOTTA, J. F. G.  aDevelopment of active films based on modified starches incorporating the antimicrobial agent lauroyl arginate (LAE) for the food industry.h[electronic resource]  c2020  aPublished 30 October 2020.  aNonionic (NS), cationic (CS), and anionic (ASs and AShc) starch-based films were developed using the casting method,activated with the cationic surfactant LAE, aiming to provide an alternative to extend the shelf life of food products. Amongthe characterization results of the films, the addition of LAE made the packaging active, inhibiting the development of the gram-positive bacteriaStaphylococcus aureus(more sensitive), the gram-negativeEscherichia coli, and the fungusPenicilliumsp. Inmost films, the addition promoted an increase in thickness and, in all films, an increase in flexibility and a decrease in stiffness,acting as a plasticizer or in synergy with glycerol. However, the addition decreased (p&lt 0.05) the clarity and increased the opacityof the films based on NS and CS. The results demonstrated that the four starches generated films with different characteristics thatcan be applied in different food products and that the incorporation of LAE tends to prolong the shelf life of the packagedproducts.  aBiopolymers  aCationic surfactants  aFood safety  aFood technology  aActive packaging1 aSOUZA, A. R.1 aGONÇALVES, S. M.1 aMADELLA, D. K. S. F.1 aCARVALHO, C. W. P. de1 aVITORAZI, L.1 aMELO, N. R. de  tFood and Bioprocess Technology, 2020.