Properties Of Cassava Starch-based Edible Coating Containing Essential Oils.

dc.creatorOriani, Vivian Boesso
dc.creatorMolina, Gustavo
dc.creatorChiumarelli, Marcela
dc.creatorPastore, Gláucia Maria
dc.creatorHubinger, Miriam Dupas
dc.date2014-Feb
dc.date2015-11-27T13:41:45Z
dc.date2015-11-27T13:41:45Z
dc.date.accessioned2018-03-29T01:19:32Z
dc.date.available2018-03-29T01:19:32Z
dc.identifierJournal Of Food Science. v. 79, n. 2, p. E189-94, 2014-Feb.
dc.identifier1750-3841
dc.identifier10.1111/1750-3841.12332
dc.identifierhttp://www.ncbi.nlm.nih.gov/pubmed/24410449
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/201082
dc.identifier24410449
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1301315
dc.descriptionEdible 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.
dc.description79
dc.descriptionE189-94
dc.languageeng
dc.relationJournal Of Food Science
dc.relationJ. Food Sci.
dc.rightsfechado
dc.rights© 2014 Institute of Food Technologists®
dc.sourcePubMed
dc.subjectAnti-infective Agents
dc.subjectAntioxidants
dc.subjectCarbon Dioxide
dc.subjectFast Foods
dc.subjectFood Handling
dc.subjectFood Packaging
dc.subjectFood Preservation
dc.subjectFruit
dc.subjectGlycerol
dc.subjectMalus
dc.subjectManihot
dc.subjectMicrobial Viability
dc.subjectOils, Volatile
dc.subjectPermeability
dc.subjectSalmonella Enterica
dc.subjectStaphylococcus Aureus
dc.subjectStarch
dc.subjectSteam
dc.subjectSurface Properties
dc.subjectAntimicrobial Activity
dc.subjectAntioxidant Capacity
dc.subjectCinnamon Bark Essential Oil
dc.subjectFennel Essential Oil
dc.subjectWater Vapor Barrier
dc.titleProperties Of Cassava Starch-based Edible Coating Containing Essential Oils.
dc.typeArtículos de revistas


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