| Texto completo | |
| Autor(es): |
Bonilla, Jeannine
;
Sobral, Paulo J. A.
Número total de Autores: 2
|
| Tipo de documento: | Artigo Científico |
| Fonte: | FOOD BIOSCIENCE; v. 16, p. 17-25, DEC 1 2016. |
| Citações Web of Science: | 42 |
| Resumo | |
Gelatin and chitosan are edible polymers, which may be used in combination with antimicrobial/antioxidant extracts as thin coatings to extend shelf life of foods. The effect of cinnamon, guarana, rosemary and boldo-do-chile ethanolic extracts and different ratios of gelatin:chitosan on the optical, micro structural, mechanical and barrier properties of the films was investigated, as well as the antimicrobial and antioxidant activity. Both polymers were blended homogeneously in the film matrix as confirmed by the microstructural and FTIR studies. Increments in chitosan proportion increased the elasticity of the films and provided a reduction in the water vapor permeability, which was not significantly reduced with the addition of the extracts. The blends films presented good antioxidants properties in TEAC test and an excellent growth inhibition against Escherichia coli and Staphylococcus aureus, suggesting that these films based on blends of gelatin and chitosan and additivated with ethanolic extracts could provide an alternative as active packaging material for food applications. (C) 2016 Elsevier Ltd. All rights reserved. (AU) | |
| Processo FAPESP: | 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos |
| Beneficiário: | Bernadette Dora Gombossy de Melo Franco |
| Modalidade de apoio: | Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs |
| Processo FAPESP: | 14/03288-8 - Desenvolvimento e aplicação de filmes comestíveis ativos com propriedades antioxidantes e/ou antimicrobianas para uso em alimentos |
| Beneficiário: | María Jeannine Bonilla Lagos |
| Modalidade de apoio: | Bolsas no Brasil - Pós-Doutorado |