Antimicrobial performance of potassium sorbate supported in tapioca starch edible films
The release and antimicrobial activity of potassium sorbate (KS) supported in tapioca starch-glycerol edible films prepared by different gelatinization/drying techniques against Zygosaccharomyces bailii was studied. Antimicrobial release in liquid media of different pHs (3.0-6.0) could be approximat...
Guardado en:
| Autor principal: | |
|---|---|
| Otros Autores: | , , |
| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
| Publicado: |
2007
|
| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
| LEADER | 10816caa a22012857a 4500 | ||
|---|---|---|---|
| 001 | PAPER-6523 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203613.0 | ||
| 008 | 190411s2007 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-34250667902 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a Flores, S. | |
| 245 | 1 | 0 | |a Antimicrobial performance of potassium sorbate supported in tapioca starch edible films |
| 260 | |c 2007 | ||
| 270 | 1 | 0 | |m Gerschenson, L.; Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, 1428 Buenos Aires, Argentina; email: lia@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a Baker, R., Baldwin, E., Nisperos-Carriedo, M., (1994) Edible coatings and films to improve food quality, pp. 89-104. , Krochta JM, Baldwin EA, Nisperos-Carriedo MO eds, 1st edn. Technomic Publishing, Lancaster, PA, pp | ||
| 504 | |a García, M., Martino, M., Zaritzky, N., (1998) J Sci Food Agric, 76, pp. 411-420 | ||
| 504 | |a Del-Valle, V., Hernández-Muñoz, P., Guarda, A., Galotto, M.J., (2004) Food Chem, 91, pp. 751-756 | ||
| 504 | |a Baeva, M., Panchev, I., (2004) Food Chem, 92, pp. 343-348 | ||
| 504 | |a Romero-Bastida, C.A., Bello-Perez, L.A., García, M.A., Martino, M.N., Solorza-Feria, J., Zaritzky, N.E., (2005) Carbohydr Polym, 60, pp. 235-244 | ||
| 504 | |a Lazaridou, A., Biliaderis, C.O., (2002) Carbohydr Polym, 48, pp. 179-190 | ||
| 504 | |a Yang, L., Paulson, A.T., (2000) Food Res Int, 33, pp. 563-570 | ||
| 504 | |a Durango, A.M., Soares, N.F.F., Andrade, N.J., (2006) Food Control, 17 (5), pp. 336-341 | ||
| 504 | |a Chen, M.H., Yeh, G.H.C., Chiang, B.H., (1996) J Food Process Preserv, 20, pp. 379-390 | ||
| 504 | |a Franssen, L.R., Rumsey, T.R., Krochta, J.M., (2004) J Food Sci, 69 (5), pp. 347-353 | ||
| 504 | |a Park, S.I., Daeschel, M., Zhao, Y., (2004) J Food Sci, 69 (8), pp. 215-221 | ||
| 504 | |a Buonocore, G.O., Nobile, M.A., Panizza, A., Bove, S., Battaglia, G., Nicolais, L., (2003) J Food Sci, 68 (4), pp. 1365-1370 | ||
| 504 | |a Buonocore, G.O., Nobile, M.A., Panizza, A., Corbo, M.R., Nicolais, L., (2003) J Control Release, 90, pp. 97-107 | ||
| 504 | |a Chung, D., Chikindas, M., Yan, K., (2001) J Food Protect, 64 (9), pp. 1420-1424 | ||
| 504 | |a Franssen, L.R., Krochta, J.M., (2003) Naturals antimicrobials for the minimal processing of foods, , Roller S ed, CRC Press, Boca Ratón, FL | ||
| 504 | |a Fabec B, Hellstrom T, Henrysdotter G, Hjulmand-Lassen M, Nilsson J, Rüdinger L, Sipiläinen-Malm T, Solli E, Svensson K, Thorkelsson A, Tuomala V (2000) Active and intelligent food packaging. A Nordic report on the legislative aspects. Nordic co-operation, pp 21-22, http://www.norden.org/pub/ ebook/2000-584.pdf; Arvanitoyannis, S.I., Nakayama, A., Aiba, S., (1998) Carbohydr Polym, 37, pp. 371-382 | ||
| 504 | |a Arvanitoyannis, S.I., Nakayama, A., Aiba, S., (1998) Carbohydr Polym, 36, pp. 105-119 | ||
| 504 | |a Cha, D.S., Cooksey, K., Chinnan, M.S., Park, H.J., (2003) Lebensm Wiss Technol, 36, pp. 209-213 | ||
| 504 | |a Dawson, P.L., Hirt, D.E., Rieck, J.R., Acton, J.C., Sotthibandhu, A., (2003) Food Res Int, 36, pp. 959-968 | ||
| 504 | |a Jangchud, A., Chinnan, M.S., (1999) J Food Sci, 64 (1), pp. 153-157 | ||
| 504 | |a Le Tien, C., Letendre, M., Ispas-Szabo, P., Mateescu, M.A., Delmas-Petterson, G., Yu, H.L., Lacroix, M., (2000) J Agr Food Chem, 48, pp. 5566-5575 | ||
| 504 | |a Menegalli, F., Sobral, P., Roques, M., Laurent, S., (1999) Dry Technol, 17, pp. 1697-1706 | ||
| 504 | |a Roy, S., Welle, C.L., Gennadios, A., Zeece, M.G., Testin, R.F., (1999) J Food Sci, 64 (1), pp. 57-60 | ||
| 504 | |a Rindlav, A., Hulleman, S.H.D., Gatenholm, P., (1997) Carbohydr polym, 34, pp. 25-30 | ||
| 504 | |a Rindlav-Westling, A., Stading, M., Hermansson, A.M., Gatenholm, P., (1998) Carbohydr Polym, 36, pp. 217-224 | ||
| 504 | |a Global cassava market study business opportunities for the use of cassava (2004) Proceedings of the validation forum on the global cassava development strategy, 6. , FAO , International fund for agricultural development, Rome | ||
| 504 | |a Famá, L., Rojas, A.M., Goyanes, S., Gerschenson, L., (2005) Lebensm Wiss Technol, 38, pp. 631-639 | ||
| 504 | |a Sofos, J.N., (1989) Sorbate food preservatives, , CRC Press, Boca Raton, FL | ||
| 504 | |a Gerschenson, L.N., Campos, C.A., (1995) Food preservation by moisture control. Fundamentals and applications, pp. 761-790. , Barbosa Canovas G, Welti Chanes J eds, Technomic Publishing, Lancaster, PA, pp | ||
| 504 | |a Cagri, A., Ustunoi, Z., Ryser, E.T., (2001) J Food Sci, 66 (6), pp. 865-870 | ||
| 504 | |a Han, J.H., Floros, J.D., (1997) J Plast Film Sheet, 13, pp. 287-298 | ||
| 504 | |a Vodjani, F., Torres, J.A., (1989) J Food Process Eng, 58, pp. 33-48 | ||
| 504 | |a Vodjani, F., Torres, J.A., (1989) J Food Process Preserv, 13, pp. 417-430 | ||
| 504 | |a Vodjani, F., Torres, J.A., (1990) J Food Sci, 55, pp. 841-846 | ||
| 504 | |a Gliemmo, M.F., Campos, C.A., Gerschenson, L.N., (2004) J Food Sci, 69 (2), pp. 39-44 | ||
| 504 | |a Warth, A.D., (1977) J Appl Bacteriol, 43, pp. 215-230 | ||
| 504 | |a (1990) Official methods of analysis, , AOAC , 13th edn. Association of Official Analytical Chemists, Washington, DC | ||
| 504 | |a Sokal, R.R., Rohlf, J.B., (2000) Biometry, , The principles and practice of statistics in biological research. W. H. Freeman, San Francisco, CA | ||
| 504 | |a Choi, J.H., Choi, W.Y., Chinnan, M.J., Park, H.J., Lee, D.S., Park, J.M., (2005) Lebensm Wiss Technol, 38, pp. 417-423 | ||
| 504 | |a Ozdemir, M., Floros, J.D., (2001) J Food Eng, 47, pp. 149-155 | ||
| 504 | |a Flores, S., Famá, L., Rojas, A.M., Goyanes, S., Gerschenson, L.N., (2006) Food Res Int, , accepted for publication | ||
| 504 | |a Biliaredis, C.G., (1994) Developments in carbohydrate chemistry, pp. 87-135. , Alexander RJ, Zobel HF eds, The American Association of Cereal Chemists, St Paul, MN, pp | ||
| 504 | |a Dumoulin, Y., Serge, A., Szabo, P., Cartilier, L., Mateescu, M.A., (1998) Carbohydr Polym, 37, pp. 361-370 | ||
| 504 | |a Duckova, K., Mandak, M., (1981) Pharmazie, 36 (H9), pp. 634-635 | ||
| 504 | |a Kurup, T.R.R., Wan, L.S., Chan, L.W., (1995) Pharm Acta Helvetica, 70, pp. 187-193 | ||
| 504 | |a Ofman, M., Campos, C., Gerschenson, L., (2004) Lebensm Wiss Technol, 37 (3), pp. 355-361 | ||
| 504 | |a Rico-Peña, D.C., Torres, J.A., (1991) J Food Sci, 56, pp. 497-499 | ||
| 504 | |a Gullbert, S., Giannakopoulus, A., Cheftel, J.C., (1986) Properties of water in foods, pp. 343-355. , Simatos D, Multon JL eds, Martinus Nijhoff Publishers, Dordrecht, The Netherlands, pp | ||
| 504 | |a Pethybridge, A.D., Ison, R.W., Harrigan, W.F., (1983) J Food Technol, 18, pp. 789-796 | ||
| 504 | |a Eklund, T., (1983) J Appl Bacteriol, 54, pp. 383-389 | ||
| 504 | |a Praphailong, W., Fleet, G.H., (1997) Food Microbiol, 14, pp. 459-468 | ||
| 504 | |a Castro, M.P., Garro, O., Campos, C.A., Gerschenson, L.N., (2002) Food Sci Technol Int, 8 (1), pp. 33-39 | ||
| 520 | 3 | |a The release and antimicrobial activity of potassium sorbate (KS) supported in tapioca starch-glycerol edible films prepared by different gelatinization/drying techniques against Zygosaccharomyces bailii was studied. Antimicrobial release in liquid media of different pHs (3.0-6.0) could be approximated to a pseudo first-order kinetic model and was almost accomplished after 30 min. Filmmaking method involving slow gelatinization and drying rate resulted in the highest fraction of KS released at equilibrium. Rate constant was higher when pH of the receiving media was 4.5 and fast gelatinization/fast drying had been used. The effectiveness of the preservative released for controlling the microbial growth depended on the pH of the receiving media, being higher at pH 3.0. No effect of filmmaking method was observed. In relation to film effectiveness as a barrier to contamination, it was observed that the preservative was available to prevent an external Z. bailii contamination and also to control yeast growth in an acidified (pH 4.5) high water activity (a w = 0.980) semisolid product. © Springer-Verlag 2007. |l eng | |
| 536 | |a Detalles de la financiación: Agencia Nacional de Promoción Científica y Tecnológica | ||
| 536 | |a Detalles de la financiación: Fundación Antorchas | ||
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: Acknowledgements We acknowledge the financial support from Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT), Universidad de Buenos Aires (UBA), Consejo Nacional de Investiga-ciones Científicas y Técnicas de la República Argentina (CONICET) and Fundación Antorchas. | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, 1428 Buenos Aires, Argentina | ||
| 593 | |a Departamento de Computación, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, 1428 Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a ANTIMICROBIAL PERFORMANCE |
| 690 | 1 | 0 | |a EDIBLE FILM |
| 690 | 1 | 0 | |a FILMMAKING METHOD |
| 690 | 1 | 0 | |a PRESERVATIVE RELEASE |
| 690 | 1 | 0 | |a SORBATES |
| 690 | 1 | 0 | |a STARCH |
| 690 | 1 | 0 | |a DRYING |
| 690 | 1 | 0 | |a FOOD PRESERVATIVES |
| 690 | 1 | 0 | |a GELATION |
| 690 | 1 | 0 | |a PH EFFECTS |
| 690 | 1 | 0 | |a POTASSIUM COMPOUNDS |
| 690 | 1 | 0 | |a RATE CONSTANTS |
| 690 | 1 | 0 | |a STARCH |
| 690 | 1 | 0 | |a ANTIMICROBIAL PERFORMANCE |
| 690 | 1 | 0 | |a EDIBLE FILM |
| 690 | 1 | 0 | |a FILMMAKING METHOD |
| 690 | 1 | 0 | |a PRESERVATIVE RELEASE |
| 690 | 1 | 0 | |a SORBATES |
| 690 | 1 | 0 | |a FOOD PRODUCTS |
| 690 | 1 | 0 | |a MANIHOT ESCULENTA |
| 690 | 1 | 0 | |a ZYGOSACCHAROMYCES |
| 690 | 1 | 0 | |a ZYGOSACCHAROMYCES BAILII |
| 700 | 1 | |a Haedo, A.S. | |
| 700 | 1 | |a Campos, C. | |
| 700 | 1 | |a Gerschenson, L. | |
| 773 | 0 | |d 2007 |g v. 225 |h pp. 375-384 |k n. 3-4 |p Eur. Food Res. Technol. |x 14382377 |t European Food Research and Technology | |
| 856 | 4 | 1 | |u https://www.scopus.com/inward/record.uri?eid=2-s2.0-34250667902&doi=10.1007%2fs00217-006-0427-5&partnerID=40&md5=e046f5736b7f160d7d3a12cfd62ccd5a |y Registro en Scopus |
| 856 | 4 | 0 | |u https://doi.org/10.1007/s00217-006-0427-5 |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_14382377_v225_n3-4_p375_Flores |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_14382377_v225_n3-4_p375_Flores |y Registro en la Biblioteca Digital |
| 961 | |a paper_14382377_v225_n3-4_p375_Flores |b paper |c PE | ||
| 962 | |a info:eu-repo/semantics/article |a info:ar-repo/semantics/artículo |b info:eu-repo/semantics/publishedVersion | ||
| 999 | |c 67476 | ||