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| SIMBINE,Emelda Orlando; RODRIGUES,Larissa da Cunha; LAPA-GUIMARÃES,Judite; KAMIMURA,Eliana Setsuko; CORASSIN,Carlos Humberto; OLIVEIRA,Carlos Augusto Fernandes de. |
| Abstract Silver nanoparticles (AgNPs) are antimicrobial agents that have a wide spectrum of action, including against pathogenic bacteria and spoilage fungi. However, their mechanism of action is not completely clarified. Nowadays, scientific interest on biological synthesis of AgNPs is growing, with emphasis in their extracellular biosynthesis by microbial cells, as it is the most reliable and ecologically correct method for production, yielding no toxic residues. AgNPs may be incorporated to biodegradable and non-biodegradable polymers for the production of food packages with antimicrobial properties, leading to greater safety and longer shelf life. However, it is important to carry out migration tests for new food packages incorporated with AgNPs, based... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Silver nanoparticles; Antimicrobial activity; Food packaging; Polymers. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400793 |
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| KALKAN,Selin; ERGİNKAYA,Zerrin. |
| Abstract In this study, we aimed to determine the possibility of using the edible whey protein isolates coatings containing different antimicrobial agents on the bologna-type sausage slices and the inactivation effects of these coatings against Listeria innocua. For this purpose, edible whey protein isolates (WPI) coatings were prepared to contain essential oils (thyme, coriander, pimento, rosemary, basil), potassium sorbate (PS), sodium benzoate (SB)(4% w/v) and Nisin(10.000 IU). The antimicrobial effect against L. innocua, sensory characteristics (appearance, color, odor, texture, flavor and overall acceptability) and physical (color) and chemical (pH and water activity) properties of bologna slices coated WPI coatings were determined for during the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Edible coatings; Antimicrobial; Listeria innocua; Whey protein isolate; Food packaging. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005024102 |
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| Brant,Antônio Jedson Caldeira; Naime,Natália; Lugão,Ademar Benévolo; Ponce,Patrícia. |
| ABSTRACT Biodegradable polymers, such as starch, cellulose, and derivatives thereof, are being studied to produce innovative packaging in the most diverse shapes (films, bags, trays, bottles, etc.) to attend this current market trend. The aim of this work was to produce foam trays from cassava starch for food packaging via extrusion followed by thermoforming process. Their formulations were based on unirradiated and γ-irradiated starches at diverse radiation absorbed doses (in kGy) in order to evaluate the influence of the irradiated starches on the physical properties of the trays. Water absorption results showed an irregular increase with the increase of the absorbed dose ( for example, 26.32% and 39.84% for the trays based on unirradiated starch 0 kGy... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Biodegradable foam; Cassava starch; Food packaging; Ionizing radiation. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132018000100604 |
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| OTHMAN,Siti Hajar; MAJID,Noorasyikin Abd; TAWAKKAL,Intan Syafinaz Mohammed Amin; BASHA,Roseliza Kadir; NORDIN,Norhazirah; SHAPI’I,Ruzanna Ahmad. |
| Abstract This work is directed towards developing biodegradable films from biopolymer that is sustainable and environmentally friendly particularly tapioca starch (TPS) films. However, the usage of TPS films for food packaging application has been limited due to the poor mechanical, barrier and thermal properties. Microcrystalline cellulose (MCC) at different concentrations (0 to 10 wt.%) was incorporated as the filler into the films to form TPS/MCC composite films via solvent casting method in order to improve the limited properties of the films. The TPS/MCC films were characterized in terms of physical, mechanical, barrier, and thermal properties. It was found that 3 wt.% MCC was the ideal concentration of filler that resulted to the highest performance... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Barrier property; Food packaging; Mechanical property; Microcrystalline cellulose; Tapioca starch; Thermal property. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300605 |
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| OTHMAN,Siti Hajar; EDWAL,Siti Amirah Mohammad; RISYON,Nazratul Putri; BASHA,Roseliza Kadir; A. TALIB,Rosnita. |
| Abstract The water sorption and permeability properties of edible film produced from potato peel waste was investigated under different levels of relative humidity (23, 33, 43, 57, 75% RH) and temperatures (5, 30, 50 °C). The water sorption behaviour and isotherms of the film were investigated by fitting water sorption data to the Peleg model and the Guggenheim, Anderson de Boer model (GAB model). The amount of moisture content, time required for the moisture content of the film to reach equilibrium, water sorption rate, and water sorption capacity increased when the relative humidity increased. The effect of temperature on moisture content, water sorption rate, water sorption capacity, and monolayer moisture content is complex and related to the water... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Edible film; Food packaging; Water permeability; Water sorption. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500063 |
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