Cassava starch composite films incorporated with cinnamon essential oil: Antimicrobial activity, microstructure, mechanical and barrier properties

Souza, Ana Cristina de; Goto, G.E.O.; Mainardi, Janaina Aparecida; Coelho, A. C. Vieira; Tadini, Carmen C.

doi:10.1016/j.lwt.2013.06.017

Cited by 250 publications

(174 citation statements)

References 20 publications

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“…TS value of the control fi lm was 14.43 MPa, while TS of the fi lms with BC addition decreased from 10.02 MPa to 2.3 MPa and TS of the fi lms with O addition decreased from 10.65 MPa to 2.12 MPa. Figure 1a shows that both essential oils decreased TS values indicating loss of macromolecular mobility, which is in accordance with fi ndings of Souza et al [2013]. Plasticizing capacity of essential oils caused reduction of the TS [Pelissari et al, 2009].…”

Section: Mechanical Propertiessupporting

confidence: 83%

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Characterization of Starch Edible Films with Different Essential Oils Addition

Šuput¹,

Lazić²,

Pezo³

et al. 2016

Pol. J. Food Nutr. Sci.

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This study investigated properties of starch-based edible fi lms with oregano and black cumin essential oil addition. Essential oils addition positively affected fi lm swelling (decreased due to essential oil addition), mechanical properties (tensile strength decreased while elongation at break increased), and water vapor barrier properties (decreased along with essential oils addition). Control fi lm did not have any biological activity, which proves the need for essential oils addition in order to obtain active packaging. Oregano oil was more effective in terms of biological activity. Endothermal peak, above 200°C, represents total thermal degradation of edible fi lms. Diffraction pattern of control fi lm showed signifi cant destruction of A-type crystal structure. Addition of essential oils resulted in peak shape change: diffraction peaks became narrower. Principal Component Analysis has been used to assess the effect of essential oils addition on fi nal starch-based edible fi lms characteristics with the aim to reveal directions for the fi lm characteristics improvement, since the next phase will be optimal fi lm application for food packaging.

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Section: Mechanical Propertiessupporting

confidence: 83%

“…Even at minimum oregano oil addition applied into the fi lm, inhibition occurred but the effect was not measurable. Below fi lm disk there was inhibition while in the case of BC fi lm samples no inhibition below fi lm occurred [Souza et al, 2013]. BC compounds were ineffi cient to avoid microbial action.…”

Section: Samplementioning

confidence: 97%

Characterization of Starch Edible Films with Different Essential Oils Addition

Šuput¹,

Lazić²,

Pezo³

et al. 2016

Pol. J. Food Nutr. Sci.

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“…Souza and colleagues (2013) [85] investigated the effect of different amounts of cinnamon essential oil on antimicrobial activity, mechanical and barrier properties of films from of cassava starch, glycerol and clay nanoparticles and they found that all films showed effective antimicrobial activity against P. commune and E. amstelodami, fungi that are commonly found in bread products. [86].…”

Section: Nanotechnology Application In Active Packagingmentioning

confidence: 99%

Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology

Melini¹,

Melini²

2018

Fermentation

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Bread is a staple food worldwide. It commonly undergoes physico-chemical and microbiological changes which impair its quality and shelf-life. Staling determines organoleptic impairment, whereas microbiological spoilage causes visible mould growth and invisible production of mycotoxins. To tackle this economic and safety issue, the bakery industry has been working to identify treatments which allow bread safety and extended shelf-life. Physical methods and chemical preservatives have long been used. However, new frontiers have been recently explored. Sourdough turned out an ancient but novel technology to preserve standard and gluten-free bread. Promising results have also been obtained by application of alternative bio-preservation techniques, including antifungal peptides and plant extracts. Active packaging, with absorbing and/or releasing compounds effective against bread staling and/or with antimicrobials preventing growth of undesirable microorganisms, showed up an emerging area of food technology which can confer many preservation benefits. Nanotechnologies are also opening up a whole universe of new possibilities for the food industry and the consumers. This work thus aims to provide an overview of opportunities and challenges that traditional and innovative anti-staling and anti-spoilage methods can offer to extend bread shelf-life and to provide a basis for driving further research on nanotechnology applications into the bakery industry.

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“…The most flexible samples were zein films, as evidenced by the elongation at break value (41.6 %), compared to significantly lower values for samples of gelatin and starch films (see Table 1). Compared with many synthetic polymers, tensile strength and elongation at break values of biopolymer films are quite low, but enough to make these films find application in the food industry (Souza et al, 2013, Park et al, 2014.…”

Section: Fig 1 Visual Examination Of Various Biopolymer Films: 1 Zmentioning

confidence: 99%