Strategies for extending shelf life of foods using antimicrobial edible films
The development and production of new packaging materials, which are friendlier with the environment, is actually being studied with the purpose of minimizing the environmental pollution that is produced by the use of traditional, non-biodegradable packaging. In the framework of this interest, the s...
Guardado en:
| Autor principal: | |
|---|---|
| Otros Autores: | , , |
| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
| Publicado: |
Nova Science Publishers, Inc.
2011
|
| Acceso en línea: | Registro en Scopus Handle Registro en la Biblioteca Digital |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
| LEADER | 21570caa a22012377a 4500 | ||
|---|---|---|---|
| 001 | PAPER-10048 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518204003.0 | ||
| 008 | 190411s2011 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-84884900397 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a Flores, S.K. | |
| 245 | 1 | 0 | |a Strategies for extending shelf life of foods using antimicrobial edible films |
| 260 | |b Nova Science Publishers, Inc. |c 2011 | ||
| 270 | 1 | 0 | |m Flores, S.K.; Departamento de Industrias, Facultad de Ciencias Exactas y Naturales (FCEN), Universidad de Buenos Aires (UBA), Ciudad Universitaria,Intendente Güiraldes 2620 (1428), Ciudad Autonoma de, Argentina; email: sflores@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a Ahvenainen, R., Novel food packaging techniques (2003), Boca Ratón, FL: CRC Press; Anker, M., Berntsen, J., Hermansson, A.M., Stading, M., Improved water vapor barrier of whey protein films by addition of an acetylated monoglyceride (2001) Innovative Food Science and Emerging Technologies, 3, pp. 81-92 | ||
| 504 | |a (1990), AOAC Official Methods of Analysis (13th). Washington, DC: Association of Official Analytical Chemists; Arvanitoyannis, I., Psomiadou, E., Nakayama, A., Aiba, S., Yamamoto, N., Edible films made from gelatin, soluble starch and polyols, Part 3 (1997) Food Chemistry, 60, pp. 593-604 | ||
| 504 | |a (2000), ASTM E96-00. Standard Test Method for water vapor transmission of Materials. Philadelphia: American Society for Testing and Materials; (1988), ASTM E1925. Standard Test Method for yellowness index of plastics. Philadelphia: American Society for Testing and Materials; Atichokudomchai, N., Varavinit, S., Characterization and utilization of acid-modified cross-linked Tapioca Starch in pharmaceutical tablets (2002) Carbohydrate Polymers, 53, pp. 263-270 | ||
| 504 | |a Ayranci, E., Tunc, S., A method for the measurement of the oxygen permeability and the development of edible films to reduce the rate of oxidative reactions in fresh foods (2003) Food Chemistry, 80, pp. 423-431 | ||
| 504 | |a Buonocore, G.G., Del Nobile, M.A., Panizza, A., Bove, S., Battaglia, G., Nicolais, L., Modeling the lysozyme release kinetics from antimicrobial films intended for food packaging applications (2003) Journal of Food Science, 68 (4), pp. 1365-1370 | ||
| 504 | |a Buonocore, G.G., Del Nobile, M.A., Panizza, A., Corbo, M.R., Nicolais, L., A general approach to describe the antimicrobial agent release from highly swellable films intended for food packaging applications (2003) Journal of Controlled Release, 90, pp. 97-107 | ||
| 504 | |a Bureau, G., Packaging and microbiology (1996) Food packaging technology, pp. 47-56. , G. Bureau, & J.L. Multon (Eds.), (1o). New York: Wiley-VCH Inc | ||
| 504 | |a Castro, M.P., Garro, O., Gerschenson, L.N., Campos, C.A., Interactions between potassium sorbate, oil and Twin 20 its effect on the growth and inhibition of Z. bailii in model salad dressings (2003) Journal of Food Safety, 23, pp. 47-59 | ||
| 504 | |a Chaisawang, M., Suphantharika, M., Effects of guar gum and xanthan gum additions on physical and rheological properties of cationic tapioca starch (2005) Carbohydrate Polymers, 61, pp. 195-288 | ||
| 504 | |a Che, S.Y., Rhee, C., Sorption characteristics of soy protein films and their relative to mechanical properties (2002) Lebensmittel Wissenschaft und Technologie, 35, pp. 151-157 | ||
| 504 | |a Chen, C.C., Modification of Oswin EMC / ERH equation (1990) Journal of Agricultural Research of China, 39, pp. 367-376 | ||
| 504 | |a Chillo, S., Flores, S.M., Mastromatteo, M., Conte, A., Gerschenson, L., Del Nobile, M.A., Influence of glycerol and chitosan on tapioca starch-based edible film properties (2008) Journal of Food Engineering, 88, pp. 159-168 | ||
| 504 | |a Choi, J.H., Choi, W.Y., Chinnan, M.J., Park, H.J., Lee, D.S., Park, J.M., Diffusivity of potassium sorbate in κ-carrageenan based antimicrobial film (2005) Lebensmittel Wissenschaft und Technologie, 38, pp. 417-423 | ||
| 504 | |a Chung, D., Chikindas, M., Yan, K., Inhibition of Saccharomyces cerevisiae by slow release of propyl paraben from a polymer coating (2001) Journal of Food Protection, 64 (9), pp. 1420-1424 | ||
| 504 | |a Cleveland, J., Montville, T.J., Nes, I.F., Chikindas, M.L., Bacteriocins: safe, natural antimicrobials for food preservation (2001) International Journal of Food Microbiology, 71, pp. 1-20 | ||
| 504 | |a Coma, V., Sebtia, I., Pardonb, P., Pichavantb, F.H., Deschamps, A., Film properties from crosslinking of cellulosic derivatives with a polyfunctional carboxylic acid (2003) Carbohydrate Polymers, 51, pp. 265-271 | ||
| 504 | |a Cutter, C.N., Opportunities for bio-based packaging technologies to improve the quality and safety of fresh and further processed muscle foods (2006) Meat Science, 74, pp. 131-142 | ||
| 504 | |a Delves-Broughton, J., Review: nisin and its application as a food preservative (1990) Journal of the Society of Dairy Technology, 43, pp. 73-76 | ||
| 504 | |a Delville, J., Joly, C., Dole, P., Biliard, C., Influence of photocrosslinking on the retrogradation of wheat starch based films (2003) Carbohydrate Polymers, 53, pp. 373-381 | ||
| 504 | |a Demirgöz, D., Elvira, C., Mano, J., Cunha, A.M., Piskin, E., Reis, R.L., Chemical modification of starch based biodegradable polymeric blends: effects on water uptake, degradation behavior and mechanical properties (2000) Polymer degradation and stability, 70, pp. 161-170 | ||
| 504 | |a de Moura, M.R., Aouada, F.A., Avena-Bustillos, R.J., McHugh, T.H., Krochta, J.M., Mattoso, L.H.C., Improved barrier and mechanical properties of novel hydroxypropyl methylcellulose edible films with chitosan/tripolyphosphate nanoparticles (2009) Journal of Food Engineering, 92, pp. 448-453 | ||
| 504 | |a Dumoulin, Y., Serge, A., Szabo, P., Cartilier, L., Mateescu, M.A., Cross-linked amylose as matrix for drug controlled release. X-ray and FT-IR structural analysis (1998) Carbohydrate Polymer, 37, pp. 361-370 | ||
| 504 | |a Dutta, P.K., Tripathi, S., Mehrotra, G.K., Dutta, J., Perspectives for chitosan based antimicrobial films in food applications (2009) Food Chemistry, 114, pp. 1173-1182 | ||
| 504 | |a (2002), 33, p. 4. , EUFIC, European Food Information Council, Bulletin Food today; Fabech, B., Hellstrøm, T., Henrysdotter, G., Hjulmand-Lassen, M., Nilsson, J., Rüdinger, L., Sipiläinen-Malm, T., Tuomaala, V., Active and Intelligent Food Packaging. A Nordic report on the legislative aspects (2000), http://www.norden.org/pub/ebook/2000-584.pdf, Nordic co-operation; Fanta, G.F., Shogren, R.L., Salch, J.H., Steam jet cooking oh high amylose starch-fatty acid mixtures. An investigation of complex formation (1999) Carbohydrate polymers, 38, pp. 1-6 | ||
| 504 | |a (2004), FAO Proceedings of the validation forum on the global cassava development strategy. Global cassava market study business opportunities for the use of cassava. Rome; Fernández Cervera, M., Karjalainen, M., Airaksinen, S., Rantanen, J., Krogars, K., Heinamaki, J., Iraizoz Colarte, A., Yliruusi, J., Physical stability and moisture sorption of aqueous chitosan-amylose starch films plasticized with polyols (2004) European Journal of Pharmaceutics and Biopharmaceutics, 58, pp. 69-76 | ||
| 504 | |a Flores, S., Famá, L., Rojas, A.M., Goyanes, S., Gerschenson, L., Physical properties of tapioca-starch edible films: influence of filmmaking and potassium sorbate (2007) Food Research international, 40, pp. 257-265 | ||
| 504 | |a Flores, S., Haedo, A.S., Campos, C., Gerschenson, L., Antimicrobial performance of sorbates supported in a tapioca starch edible film (2007) European Food Research and Technology, 225 (3-4), pp. 375-384 | ||
| 504 | |a Flores, S., Conte, A., Campos, C., Gerschenson, L., Del Nobile, M.A., Mass transport properties of tapioca-based active edible films (2007) Journal of Food Engineering, 81, pp. 580-586 | ||
| 504 | |a (1998), 53, p. 11247. , Food and Drug Administration. Nisin preparation: Affirmation of GRAS status as a direct human food ingredient. FDA, Federal Regulation; Franssen, L., Rumsey, T., Krochta, J.M., Modeling of natamycin and potassium sorbate diffusion in whey protein isolate films to application to cheddar cheese (2002), http://ift.confex.com/ift/2002/techprogram/paper_11523.htm, 2002 Annual Meeting and Food Expo. Anaheim, California. Session 28; García, M., Bifani, V., Campos, C., Martino, M.N., Sobral, P., Flores, S., Ferrero, C., Menegalli, F., Edible coating as an oil barrier or active system (2008) Food Engineering: Integrated Approaches, pp. 225-241. , (1o). New York: Ed. Springer | ||
| 504 | |a Garcia, M., Martino, M., Zaritzky, N., Lipid addition to improve barrier properties of edible starch-based films and coatings (2000) Journal of Food Science, 65, pp. 941-947 | ||
| 504 | |a Gennadios, A., Weller, C.L., Gooding, C.H., Measurement errors in water vapor permeability of highly permeable, hydrophilic edible films (1994) Journal of Food Engineering, 21, pp. 395-409 | ||
| 504 | |a Gerschenson, L.N., Campos, C.A., Sorbic Acid Stability during Processing and Storage of High Moisture Foods (1995) Food reservation by moisture control. Fundamentals and applications, pp. 761-790. , G. Barbosa Canovas, & Welti Chanes J (Eds). (1o). Lancaster, PA: Technomic Publishing | ||
| 504 | |a Giannakopoulos, A., Guilbert, S., Determination of sorbic acid diffusivity in model food gels (1986) Journal of food technology, 21, pp. 339-353 | ||
| 504 | |a Gliemmo, M.F., Campos, C.A., Gerschenson, L.N., Effect of several humectants and potassium sorbate on the growth of Zygosaccharomyces bailii in model aqueous systems resembling low sugar products (2006) Journal of Food Engineering, 77, pp. 761-770 | ||
| 504 | |a Gliemmo, M.F., Campos, C.A., Gerschenson, L.N., Effect of sweet humectants on stability and antimicrobial action of sorbates (2004) Journal of Food Science, 69, pp. 39-44 | ||
| 504 | |a Godbillot, L., Dole, P., Joly, C., Roge, B., Mathlouthi, M., Analysis of water binding in starch plasticized films (2005) Food Chemistry, 96, pp. 380-386 | ||
| 504 | |a Gontard, N., Guilbert, S., Cuq, J.L., Edible wheat gluten films: Influence of the main process variables on film properties using response surface methodology (1992) Journal of Food Science, 57, pp. 190-199 | ||
| 504 | |a Greenspan, L., Humidity fixed points of binary saturated aqueous solutions (1977) Journal Research of the National Bureau of Standards. A- Physics and Chemistry, 81, pp. 89-96 | ||
| 504 | |a Guilbert, S., Use of superficial edible layer to protect intermediate moisture foods: Application to the protection of tropical fruit dehydrated by osmosis (1988) Food Preservation by Moisture Control, pp. 199-219. , C. C. Seow (Ed.). (1o). New York: Elsevier Applied Science Publishers, Ltd | ||
| 504 | |a Guillard, V., Issoupov, V., Redl, A., Gontard, N., Food preservative content reduction by controlling sorbic acid release from a superficial coating (2009) Innovative Food Science & Emerging Technologies, 10, pp. 108-115 | ||
| 504 | |a Han, J.H., Krochta, J.M., Physical Properties of Whey Protein Coating Physical Properties of Whey Protein Coating Solutions and Films Containing Antioxidants (2007) Journal of Food Science, 72, pp. 308-314 | ||
| 504 | |a Han, J.H., Antimicrobial food packaging (2000) Food technology, 54, pp. 56-65 | ||
| 504 | |a Hurst, A., Nisin (1981) Advances in Applied Microbiology, 27, pp. 85-123 | ||
| 504 | |a Hurst, A., Hoover, D.G., Nisin (1993) Antimicrobials in food, pp. 369-394. , P. M. Davidson, & A. L. Branen (Eds.), (1o). New York: Marcel Dekker | ||
| 504 | |a Kester, J.J., Fennema, O.R., Edible films and coatings: a review (1986) Food Technology, pp. 47-59. , December | ||
| 504 | |a Kim, S.J., Ustunol, Z., Solubility and moisture sorption isotherms of whey-protein-based edible films as influenced by lipid and plasticizer incorporation (2001) Journal of Agricultural and Food Chemistry, 49, pp. 4388-4391 | ||
| 504 | |a Ko, S., Janes, M.E., Hettiarachchy, N.S., Johnson, M.G., Physical and chemical properties of edible films containing nisin and their action against Listeria monocytogenes (2001) Journal of Food Science, 66, pp. 1006-1011 | ||
| 504 | |a Koksel, H., Sahbaz, F., Ozboy, O., Influence of wheat-drying temperatures on the birefringence and X-ray diffraction patterns of wet-harvested wheat starch (1993) Cereal Chemistry, 70, pp. 481-483 | ||
| 504 | |a Le Tien, C., Letendre, M., Ispas-Szabo, P., Mateescu, M.A., Delmas-Petterson, G., Yu, H.L., Lacroix, M., Development of biodegradable films from whey proteins by cross-linking and entrapment in cellulose (2000) Journal of Agricultural and Food Chemistry, 48, pp. 5566-5575 | ||
| 504 | |a Leistner, L., Use of hurdle technology in food processing: recent advances (1995) J. Food Preservation by Moisture Control. Fundamentals and Applications, pp. 377-396. , G. Barbosa Cánovas, G., Welti Chanes (Eds.), Lancaster, Pennsylvania: Economic Publishing Co | ||
| 504 | |a León, P.G., Rojas, A.M., Gellan gum films as carriers of L-(+)-ascorbic acid (2007) Food Research International, 40 (5), pp. 565-575 | ||
| 504 | |a Liu, Q., Understanding Starches and Their Role in Foods (2005) Food Carbohydrates: Chemistry, Physical Properties and Applications, , CRC Press, Boca Raton, FL, USA | ||
| 504 | |a Manzocco, L., Nicoli, M.C., Labuza, T., Study of bread staling by X-ray diffraction analysis (2003) Italian Food Technology, XII, pp. 17-23 | ||
| 504 | |a Mathlouthi, M., Water content, water activity, water structure and stability of foodstuffs (2001) Food Control, 12, pp. 409-417 | ||
| 504 | |a Nísperos-Carriedo, M.O., Edible coatings and films base on polysaccharides (1994) Edible coatings and films to improve food quality, pp. 305-335. , J. M. Krochta, E. A. Baldwin, M. O. Nisperos-Carriedo (Eds.), (1o). Lancaster, Pennsylvania: Technomic Publishing Co., Inc | ||
| 504 | |a Ozdemir, M., Floros, J.D., Analysis and modeling of potassium sorbate diffusion through edible whey protein films (2001) Journal of Food Engineering, 47, pp. 149-155 | ||
| 504 | |a Phan The, D., Debeaufort, F., Voilley, A., Luu, D., Biopolymer interactions affect the functional properties of edible films based on agar, cassava starch and arabinoxylan blends (2009) Journal of Food Engineering, 90, pp. 548-558 | ||
| 504 | |a Piermaria, J., Pinotti, A., Garcia, M.A., Abraham, A.G., Films based on kefiran, an exopolysaccharide obtained from kefir grain: Development and characterization (2009) Food Hydrocolloids, 23, pp. 684-690 | ||
| 504 | |a Rhim, J.W., Physical and mechanical properties of water resistant sodium alginate films (2004) Lebensmittel Wissenschaft und Technologie, 37, pp. 323-330 | ||
| 504 | |a Rindlav, Å., Hulleman, S.H.D., Gatenholm, P., Formation of starch films with varying crystallinity (1997) Carbohydrate polymers, 34, pp. 25-30 | ||
| 504 | |a Rodríguez, M., Osés, J., Ziani, K., Maté, J.I., Combined effect of plasticizers and surfactants on the physical properties of starch based edible films (2006) Food Research International, 39, pp. 840-846 | ||
| 504 | |a Rojas-Graü, M.A., Soliva-Fortuny, R.C., Martín-Belloso, O., Edible coatings to incorporate active ingredients to fresh cut fruits: a review (2009) Trends in Food Science & Technology, 20, pp. 438-447 | ||
| 504 | |a Sanjurjo, K., Flores, S., Gerschenson, L., Jagus, R., Study of the performance of nisin supported in edible films (2006) Food Research International, 39, pp. 749-754 | ||
| 504 | |a Sebti, I., Delves-Broughton, J., Coma, V.R., Physicochemical properties and bioactivity of nisin-containing cross-linked hydroxypropyl methylcellulose films (2003) Journal of Agricultural and Food Chemistry, 51, pp. 6468-6474 | ||
| 504 | |a Sebti, I., Ham-Pichavant, F.R., Coma, V., Edible bioactive fatty acid-cellulosic derivative composites used in food-packaging applications (2002) Journal of Agricultural and Food Chemistry, 50, pp. 4290-4294 | ||
| 504 | |a Seker, M., Hanna, M., Sodium hydroxide and trimetaphosphate levels affect properties of starch extrudates (2006) Industrial crops and products, 23, pp. 249-255 | ||
| 504 | |a Sofos, J.N., Sorbate Food Preservatives (1o) (1989), Florida: Academic Press; Sokal, R.R., Rohlf, J.B., Biometry (2000) The principles and practice of statistics in biological research (1o), , San Francisco, CA: W. H. Freeman | ||
| 504 | |a Trezza, T.A., Krochta, J.M., Color stability of edible coatings during prolonged storage (2000) Journal of Food Science, 65, pp. 1166-1169 | ||
| 504 | |a Vásconez, M.B., Flores, S., Campos, C., Alvarado, J., Gerschenson, L., Antimicrobial activity and physical properties of chitosan-tapioca starch based edible films and coatings (2009) Food Research International, 42, pp. 762-769 | ||
| 504 | |a Vermeiren, L., Devlieghere, F., Van Beest, M., de Kruijf, N., Debevere, J., Developments in the active packaging of foods (1999) Trends in Food Science and Technology, 10, pp. 77-86 | ||
| 504 | |a Warth, A.D., Mechanism of resistance of Saccharomyces bailii to benzoic, sorbic and other weak acids used as food preservatives (1977) Journal of Applied Bacteriology, 43, pp. 215-230 | ||
| 504 | |a Xie, S.X., Liu, Q., Cui, S.W., Starch modification and applications (2005) Food Carbohydrates. Chemistry, physical properties and applications, pp. 285-322. , S. Cui (Ed.), (1o). Boca Ratón, FL: CRC Press | ||
| 504 | |a Yang, L., Paulson, A.T., Mechanical and water vapour barrier properties of edible gellan films (2000) Food Research International, 33, pp. 563-570 | ||
| 504 | |a Zhang, Y., Han, J.H., Mechanical and thermal characteristics of pea starch films plasticized with monosaccharides and polyols (2006) Journal of Food Science, 71, pp. 109-118 | ||
| 504 | |a Zobel, H.F., Starch granule structure (1994) Developments in carbohydrate chemistry, pp. 1-36. , R. J. Alexander, & H. F. Zobel (Eds.), (1o). St Paul, Minnesota: The American Association of Cereal Chemists | ||
| 504 | |a Zeuthen, P., Bøgh-Sørensen, L., (2003) Food preservation techniques, , (1o). Boca Ratón, FL: CRC Press | ||
| 520 | 3 | |a The development and production of new packaging materials, which are friendlier with the environment, is actually being studied with the purpose of minimizing the environmental pollution that is produced by the use of traditional, non-biodegradable packaging. In the framework of this interest, the study of the use of biopolymers to produce "edible films" has considerably progressed in the last decade. Starches, proteins, cellulose and derivatives, gums, chitosan, among other hydrocolloids, have been used for producing this kind of films. The presence of a plasticizer agent is always required to minimize brittle structure and antimicrobials or other additives can be included in the film formulation. Antimicrobials will provide the film with specific functional properties in addition to their inherent barrier properties to the water vapor and oxygen and, in this case, the edible films can be thought of as an active packaging material since they are able to support and, eventually, release the food preservatives. The films will perform as an additional microbial stress factor in order to protect the food from the external contamination and, therefore, will contribute to produce shelf life extension. The object of the present study was the production of tapioca starch - glycerol based edible films containing the preservatives potassium sorbate (KS) or nisin. Physicochemical properties of films such as crystalline fraction, solubility in water, sorptional behavior and color attributes were studied. In order to optimize the film functionality, the influence of soy oil addition to the film formulation, the use of sodium trimetaphosphate-chemically cross-linked-tapioca starch and the use of different filmmaking techniques, were evaluated. The study of the effect of the film composition on the physicochemical properties and antimicrobial activity behavior will help to predict the potential usefulness of the film for a particular food system. © 2011 by Nova Science Publishers, Inc. All rights reserved. |l eng | |
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales (FCEN), Universidad de Buenos Aires (UBA), Ciudad Universitaria,Intendente Güiraldes 2620 (1428), Ciudad Autonoma de, Argentina | ||
| 593 | |a National Scientific and Technical Research Council of Argentina (CONICET), Argentina | ||
| 593 | |a Departamento de Ingeniería Química, Facultad de Ingeniería (FI), Universidad de Buenos Aires (UBA), Ciudad Universitaria,Intendente Güiraldes 2620 (1428), Ciudad Autónoma de, Argentina | ||
| 700 | 1 | |a Gerschenson, L.N. | |
| 700 | 1 | |a Jagus, R.J. | |
| 700 | 1 | |a Sanjurjo, K.J. | |
| 773 | 0 | |d Nova Science Publishers, Inc., 2011 |h pp. 69-99 |p Focus on Food Eng. |z 9781612095981 |t Focus on Food Engineering | |
| 856 | 4 | 1 | |u https://www.scopus.com/inward/record.uri?eid=2-s2.0-84884900397&partnerID=40&md5=81fa3430bf87a69c9425321200d648da |y Registro en Scopus |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_97816120_v_n_p69_Flores |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97816120_v_n_p69_Flores |y Registro en la Biblioteca Digital |
| 961 | |a paper_97816120_v_n_p69_Flores |b paper |c PE | ||
| 962 | |a info:eu-repo/semantics/bookPart |a info:ar-repo/semantics/parte de libro |b info:eu-repo/semantics/publishedVersion | ||
| 999 | |c 71001 | ||