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Applying gelatine:chitosan film loaded with nanoemulsified garlic essential oil/alpha-tocopherol as active packaging of sliced Omega-3-rich mortadella

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Autor(es):
Perez-Cordoba, Luis J. ; Pinheiro, Ana C. ; de Villavicencio-Ferrer, Margarita de Nunez ; Trindade, Marco A. ; Sobral, Paulo J. A.
Número total de Autores: 5
Tipo de documento: Artigo Científico
Fonte: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; v. 57, n. 10, p. 11-pg., 2022-07-22.
Resumo

The effect of using gelatine:chitosan (G:Ch) based films as carriers of nanoemulsified garlic essential oil/alpha-tocopherol (0.4% v/v) on the shelf-life and sensory acceptance of sliced omega-3-rich mortadella stored at 6 +/- 1 degrees C for 7 days, was investigated. Three treatments were evaluated: mortadella packed with active (T-1) and passive films (T-2) and without (T-3) films. T-1 presented the highest effectiveness against the inoculated Listeria monocytogenes and Pseudomonas aeruginosa and retarded spoilage bacteria growth. The colour coordinates, pH and Aw of T-1 were affected by the active film. TBARs values from T-2 and T-3 overcame the threshold of 1.0 mg MDA kg(-1) sample at day 5. Panellists scored all sensory attributes between 6 (slightly liked) and 7 (moderately liked) within all treatments. The active G:Ch films developed has the potential to be used as good preservative carrier in sliced mortadella during refrigerated storage, and thus, this product can be processed without synthetic preservative. (AU)

Processo FAPESP: 13/14324-2 - Filmes à base de gelatina com agentes ativos nanoemulsionados: desenvolvimento, caracterização e aplicação em matrizes alimentícias
Beneficiário:Luis Jaime Pérez Córdoba
Modalidade de apoio: Bolsas no Brasil - Doutorado Direto
Processo FAPESP: 15/22285-2 - Filmes ativos à base de gelatina adicionados com compostos ativos nanoemulsionados: desenvolvimento e caracterização
Beneficiário:Luis Jaime Pérez Córdoba
Modalidade de apoio: Bolsas no Exterior - Estágio de Pesquisa - Doutorado Direto
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