Properties of cassava starch-based edible coating containing essential oils.
J Food Sci
; 79(2): E189-94, 2014 Feb.
Article
em En
| MEDLINE
| ID: mdl-24410449
Edible 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.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Amido
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Óleos Voláteis
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Manihot
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Malus
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Fast Foods
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Conservação de Alimentos
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Frutas
Idioma:
En
Revista:
J Food Sci
Ano de publicação:
2014
Tipo de documento:
Article
País de afiliação:
Brasil
País de publicação:
Estados Unidos