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| SÃO JOSÉ,Jackline Freitas Brilhante de; MEDEIROS,Hiasmyne Silva; OLIVEIRA,Fernanda Cristina Esteves de; FIALHO E MORAES,Allan Robledo; OLIVEIRA,Daniela da Silva; Medeiros,Éber Antonio Alves; SOARES,Nilda de Fátima Ferreira. |
| Abstract Active food packaging aims to interact with food in order to improve nutritional, sensory, physicochemical or microbiological properties of the food products. The aim of this work was to development and characterization of active film with omega-3 and flavored with oregano essential oil for butter. It was produced three films: control (T1), active films added with 25% of ω-3 fatty acid and 5% of oregano essential oil (T2) and active film added with 40% fatty acid ω-3 and 5% essential oil of oregano (T3). Physical, mechanical and structural films properties were evaluated. The addition of fish oils and essential oregano did not change neither films color nor thickness in relation of control film. However, it reduced energy at break (J) and maximum... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Active packaging; Essential oil; Fish oil; Quality. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500304 |
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