Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/341539
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampCruz-Tirado, Luis Jam Pier-
dc.contributor.authorunicampFerreira, Ramon Sousa Barros-
dc.contributor.authorunicampSilva, Nathalia Cristina Cirone-
dc.typeArtigopt_BR
dc.titleBioactive Andean sweet potato starch-based foam incorporated with oregano or thyme essential oilpt_BR
dc.contributor.authorCruz-Tirado, J.P.-
dc.contributor.authorBarros Ferreira, R.S.-
dc.contributor.authorLizárraga, E.-
dc.contributor.authorTapia-Blácido, D.R.-
dc.contributor.authorSilva, N.C.C.-
dc.contributor.authorAngelats-Silva, L.-
dc.contributor.authorSiche, R.-
dc.subjectSalmonelapt_BR
dc.subject.otherlanguageSalmonellapt_BR
dc.description.abstractIn this research, sweet potato starch and oregano (OEO) or thyme (TEO) essential oil at two concentrations (7.5 and 10 %) were used to produce bioactive foams by thermopressing. The foams were characterized according to microstructure, mechanical properties, antimicrobial properties, and structural properties by X-ray diffraction, scanning electron microscopy, and Fourier-transform-infrared spectroscopy (FT-IR). In all cases, essential oil addition affected the foam color, yielding reddish/yellowish foams, but not the foam thickness. FT-IR spectrum and X-ray diffraction revealed starch-lipid interactions. According to the micrographs, the lipids were localized in the first layer. Thus, formation of amylose-essential oil complexes in the foam may have prevented the essential oil from degrading under the thermoforming temperature. Essential oil addition yielded starch foams with low water solubility and mechanical resistance, especially for 10 % OEO. Meanwhile, these foams were more effective against Salmonella (Gram-negative bacteria) and L. monocytogenes (Gram-positive bacteria). The antimicrobial activity of the foams containing essential oil makes them beneficial for application as bioactive materials. Therefore, bioactive sweet potato starch-based foams can be prepared by thermopressing and be applied as food containerpt_BR
dc.relation.ispartofFood packaging and shelf lifept_BR
dc.publisher.cityAmsterdampt_BR
dc.publisher.countryPaíses Baixospt_BR
dc.publisherElsevierpt_BR
dc.date.issued2020-
dc.date.monthofcirculationMar.pt_BR
dc.language.isoengpt_BR
dc.description.volume23pt_BR
dc.rightsFechadopt_BR
dc.sourceSCOPUSpt_BR
dc.identifier.eissn2214-2894pt_BR
dc.identifier.doi10.1016/j.fpsl.2019.100457pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S2214289419305824pt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsordocumentnumber132428/2018-0pt_BR
dc.description.sponsordocumentnumber2018/02500- 4pt_BR
dc.date.available2020-05-15T18:01:05Z-
dc.date.accessioned2020-05-15T18:01:05Z-
dc.description.provenanceSubmitted by Sanches Olivia (olivias@unicamp.br) on 2020-05-15T18:01:05Z No. of bitstreams: 0. Added 1 bitstream(s) on 2020-08-27T19:15:34Z : No. of bitstreams: 1 2-s2.0-85076714310.pdf: 1439252 bytes, checksum: 948110242672a2cfd3defa3bf932f1a4 (MD5)en
dc.description.provenanceMade available in DSpace on 2020-05-15T18:01:05Z (GMT). No. of bitstreams: 0 Previous issue date: 2020en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/341539-
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentDepartamento de Ciência de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordNative starchpt_BR
dc.subject.keywordThermopressingpt_BR
dc.subject.keywordL. Monocytogenespt_BR
dc.subject.keywordAntimicrobialpt_BR
dc.subject.keywordBiomaterialpt_BR
dc.identifier.source2-s2.0-85076714310pt_BR
dc.creator.orcid0000-0002-1963-4965pt_BR
dc.creator.orcid0000-0003-3010-8621pt_BR
dc.creator.orcid0000-0002-2839-1416pt_BR
dc.type.formArtigopt_BR
dc.identifier.articleid100457pt_BR
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