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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
03/11/2020 |
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Data da última atualização: |
04/11/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
MOTTA, J. F. G.; SOUZA, A. R.; GONÇALVES, S. M.; MADELLA, D. K. S. F.; CARVALHO, C. W. P. de; VITORAZI, L.; MELO, N. R. de. |
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Afiliação: |
Joyce Fagundes Gomes Motta, UFRRJ; Agnes Rufino de Souza, UFF; Sheyla Moreira Gonçalves, UFRRJ; Dayana Ketrin Silva Francisco Madella, UFRRJ; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; Letícia Vitorazi, UFF; Nathália Ramos de Melo, UFRRJ. |
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Título: |
Development of active films based on modified starches incorporating the antimicrobial agent lauroyl arginate (LAE) for the food industry. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Food and Bioprocess Technology, 2020. |
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DOI: |
https://doi.org/10.1007/s11947-020-02548-0 |
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Idioma: |
Inglês |
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Notas: |
Published 30 October 2020. |
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Conteúdo: |
Nonionic (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< 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. |
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Palavras-Chave: |
Active packaging. |
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Thesaurus Nal: |
Biopolymers; Cationic surfactants; Food safety; Food technology. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01910naa a2200277 a 4500
001 2126196
005 2020-11-04
008 2020 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1007/s11947-020-02548-0$2DOI
100 1 $aMOTTA, J. F. G.
245 $aDevelopment of active films based on modified starches incorporating the antimicrobial agent lauroyl arginate (LAE) for the food industry.$h[electronic resource]
260 $c2020
500 $aPublished 30 October 2020.
520 $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< 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.
650 $aBiopolymers
650 $aCationic surfactants
650 $aFood safety
650 $aFood technology
653 $aActive packaging
700 1 $aSOUZA, A. R.
700 1 $aGONÇALVES, S. M.
700 1 $aMADELLA, D. K. S. F.
700 1 $aCARVALHO, C. W. P. de
700 1 $aVITORAZI, L.
700 1 $aMELO, N. R. de
773 $tFood and Bioprocess Technology, 2020.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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