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Type: Artigo de periódico
Title: Properties Of Cassava Starch-based Edible Coating Containing Essential Oils.
Author: Oriani, Vivian Boesso
Molina, Gustavo
Chiumarelli, Marcela
Pastore, Gláucia Maria
Hubinger, Miriam Dupas
Abstract: Edible coatings were produced using cassava starch (2% and 3% w/v) containing cinnamon bark (0.05% to 0.30% v/v) or fennel (0.05% to 0.30% v/v) essential oils. Edible cassava starch coating at 2% and 3% (w/v) containing or not containing 0.30% (v/v) of each essential oils conferred increased in water vapor resistance and decreased in the respiration rates of coated apple slices when compared with uncoated fruit. Cassava starch coatings (2% w/v) added 0.10% or 0.30% (v/v) fennel or cinnamon bark essential oils showed antioxidant capacity, and the addition of 0.30% (v/v) of each essential oil demonstrated antimicrobial properties. The coating containing cinnamon bark essential oil showed a significant antioxidant capacity, comparing to fennel essential oil. Antimicrobial tests showed that the addition of 0.30% (v/v) cinnamon bark essential oil to the edible coating inhibited the growth of Staphylococcus aureus and Salmonella choleraesuis, and 0.30% fennel essential oil inhibited just S. aureus. Treatment with 2% (w/v) of cassava starch containing 0.30% (v/v) of the cinnamon bark essential oil showed barrier properties, an antioxidant capacity and microbial inhibition.
Subject: Anti-infective Agents
Carbon Dioxide
Fast Foods
Food Handling
Food Packaging
Food Preservation
Microbial Viability
Oils, Volatile
Salmonella Enterica
Staphylococcus Aureus
Surface Properties
Antimicrobial Activity
Antioxidant Capacity
Cinnamon Bark Essential Oil
Fennel Essential Oil
Water Vapor Barrier
Citation: Journal Of Food Science. v. 79, n. 2, p. E189-94, 2014-Feb.
Rights: fechado
Identifier DOI: 10.1111/1750-3841.12332
Date Issue: 2014
Appears in Collections:Unicamp - Artigos e Outros Documentos

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