Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/61523
Type: Artigo de periódico
Title: Development and evaluation of antimicrobial and flavored film for using on pastry dough
Author: Moraes, ARFE
Vidigal, MCTR
Soares, NDF
de Moraes, LP
de Melo, NR
Goncalves, MPJ
Abstract: The food industry, trying to meet growing consumer demand, is developing active packaging to provide quality and safety for packed food. This research aimed to develop and evaluate the implementation of active flavored films in contact with pastry dough. The active films were evaluated for in vitro antimicrobial activity against Penicillium sp. The mechanical properties of the films, the sorbic acid migration, sensory and in vivo microbiological analyses were also tested. The active films showed better results for in vitro and in vivo microbiological analyses when compared with the film with the sorbic acid incorporated directly on the pastry dough. The incorporation of sorbic acid and flavor affected the mechanical properties of the active films compared to the control film. The flavor addition provided a larger migration of sorbic acid from the film to the pastry dough. Besides the pastry dough packed in the active films showed better sensory results.
Subject: active packaging
sorbic acid
food safety
Penicillium sp
Country: Brasil
Editor: Univ Federal Santa Maria
Rights: aberto
Date Issue: 2011
Appears in Collections:Unicamp - Artigos e Outros Documentos

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