Antimicrobial activity and physical properties of chitosan-tapioca starch based edible films and coatings
Antimicrobial activity of edible coating solutions based on chitosan and blends of chitosan-tapioca starch with or without potassium sorbate (KS) addition was studied. The agar well diffusion assay showed an antagonist effect on the efficiency of chitosan against Lactobacillus spp. when KS and/or ta...
Guardado en:
| Autor principal: | |
|---|---|
| Otros Autores: | , , , |
| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier Ltd
2009
|
| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
| LEADER | 16079caa a22013097a 4500 | ||
|---|---|---|---|
| 001 | PAPER-8606 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203825.0 | ||
| 008 | 190411s2009 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-67349197190 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a FORIE | ||
| 100 | 1 | |a Vásconez, M.B. | |
| 245 | 1 | 0 | |a Antimicrobial activity and physical properties of chitosan-tapioca starch based edible films and coatings |
| 260 | |b Elsevier Ltd |c 2009 | ||
| 270 | 1 | 0 | |m Campos, C.A.; Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Aires, Pabellon Industrias, Ciudad Universitaria, 1428 Buenos Aires, Argentina; email: carmen@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a Ahn, C.B., Lee, E.H., Utilization of chitin prepared from the shellfish crust. 2. Effect of chitosan film packing on quality of lightly-salted and dried hose mackerel (1992) Bulletin Korean Fish Society, 25 (1), pp. 51-57 | ||
| 504 | |a Almeida, A., Arancibia, M., (2005) Desarrollo de tecnología para la obtención de quitina y quitosano a partir del caparazón del camarón (Penaeus vannamei), , Tésis de grado para optar por el Título de Ingeniero en Alimentos. Facultad de Ciencia e Ingeniería en Alimentos, Universidad Técnica de Ambato, Ambato, Ecuador | ||
| 504 | |a 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 Food Code, A., (2007), http://www.anmat.gov.ar/codigoa/caa1.htm; Standard test method for water vapor transmission of materials (2000), ASTM E96-00 , Philadelphia: American Society for Testing and Materials; 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 Baldwin, E.A., Edible coatings for fresh fruits and vegetables: Past, present, and future (1994) Edible coatings and films to improve food quality, pp. 89-104. , Krochta J.M., Baldwin E.A., and Nisperos-Carriedo M.O. (Eds), Technomic Publishing Co., Inc, Lancaster, Pennsylvania | ||
| 504 | |a Bangyekan, C., Aht-Ong, D., Srikulkit, K., Preparation and properties evaluation of chitosan-coated cassava starch films (2006) Carbohydrate Polymers, 63, pp. 61-71 | ||
| 504 | |a Bortha, S.J., Holzapfel, W.H., Resistance of Spirolactobacillus to potassium sorbate and sodium nitrite (1987) International Journal of Food Microbiology, 5 (4), pp. 331-336 | ||
| 504 | |a Buonocore, G.G., Conte, A., Del Nobile, M.A., Use of a mathematical model to describe the barrier properties of edible films (2005) Journal of Food Science, 70 (2), pp. 142-147 | ||
| 504 | |a Chen, M.-C., Yeh, G.H.-C., Chiang, B.-H., Antimicrobial and physicochemical properties of methylcellulose and chitosan films containing a preservative (1996) Journal of Food Processing and Preservation, 20, pp. 379-390 | ||
| 504 | |a Codex (2003). Code of practice for fish and fishery products (cac/rcp 52-2003). <www.codexalimentarius.net/download/standards/10273/CXP_052e.pdf>; Coma, V., Deschamps, A., Martial-Gros, A., Bioactive packaging materials from edible chitosan polymer - Antimicrobial activity assessment on dairy-related contaminants (2003) Journal of Food Science, 68 (9), pp. 2788-2792 | ||
| 504 | |a Coma, V., Martial-Gros, A., Garreau, S., Copinet, A., Salin, F., Deschamps, A., Edible antimicrobial films based on chitosan matrix (2002) Journal of Food Science, 67 (3), pp. 1162-1169 | ||
| 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 Devlieghere, F., Vermeulen, A., Debevere, J., Chitosan: Antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables (2004) Food Microbiology, 21, pp. 703-714 | ||
| 504 | |a Durango, A.M., Soares, N.F.F., Andrade, N.J., Microbiological evaluation of an edible antimicrobial coating on minimally processed carrots (2006) Food Control, 17, pp. 336-341 | ||
| 504 | |a Famá, L., Rojas, A.M., Goyanes, S., Gerschenson, L.N., Mechanical properties of tapioca-starch edible films containing sorbates (2005) Lebensmittel Wissenschaft und Technologie, 38, pp. 631-639 | ||
| 504 | |a Quality and quality changes in fresh fish (1995) Series title, , http://www.fao.org/DOCREP/V7180E/V7180E00.HTM, FAO fisheries technical papers, T348. ISBN: 9251035075 | ||
| 504 | |a (2004) Proceedings of the validation forum on the global cassava development strategy. Global cassava market study business opportunities for the use of cassava, 6. , FAO Food and Agriculture Organization, Roma, Italy: International Fund for Agricultural Development | ||
| 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 Franssen, L.R., Rumsey, T.R., Krochta, J.M., Modeling of natamycin and potassium sorbate diffusion in whey protein isolate films for application to cheddar cheese (2002) Institute of Food Technologists Annual Meeting, , Poster 28-5, Anaheim, California | ||
| 504 | |a Franssen, L.R., Krochta, J.M., Edible coatings containing natural antimicrobials for processed foods (2003) Natural antimicrobials for the minimal processing of foods, , Roller S. (Ed), CRC Press, Boca Raton, Florida | ||
| 504 | |a Garcia, M., Martino, M., Zaritzky, N., Plasticized starch based coatings to improved strawberry (Fragaria ananassa) quality and stability (1998) Journal of Agriculture and Food Chemistry, 46 (9), pp. 3758-3767 | ||
| 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 (6), pp. 941-947 | ||
| 504 | |a Gómez-Estaca, J., Montero, P., Giménez, B., Gómez-Guillén, M.C., Effect of functional edible films and high pressure processing on microbial and oxidative spoilage in cold-smoked sardine (Sardina pilchardus) (2007) Food Chemistry, 105, pp. 511-520 | ||
| 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 (1), pp. 190-199 | ||
| 504 | |a Gram, L., Huss, H.H., Microbiological spoilage of fish and fish products (1996) International Journal of Food Microbiology, 33, pp. 121-137 | ||
| 504 | |a Greener Donhowe, I., Fennema, O., Edible films and coatings: Characteristics, formation, definitions, and testing methods (1994) Edible coatings and films to improve food quality, pp. 1-24. , Krochta J.M., Baldwin E.A., and Nisperos-Carriedo M.O. (Eds), Technomic Publishing Co., Inc, Lancaster, Pennsylvania | ||
| 504 | |a Guilbert, S., Biquet, B., Edible films and coatings (1996) Food packaging technology, 1, pp. 315-353. , Bureau G., and Multon J.L. (Eds), Wiley-VCH Inc, New York | ||
| 504 | |a Han, J.H., Antimicrobial food packaging (2000) Food Technology, 54 (3), pp. 56-65 | ||
| 504 | |a Han, C., Zhao, Y., Leonard, S.W., Traber, M.G., Edible coating to improve storability and enhance nutritional value of fresh and frozen strawberries (Fragaria x Ananassa) and raspberries (Rubus ideaus) (2004) Postharvest Biology and Technology, 33, pp. 67-78 | ||
| 504 | |a Jeon, Y.I., Kamil, J.Y.V.A., Shahidi, F., Chitosan as an edible invisible film for quality preservation of herring and Atlantic cod (2002) Journal of Agricultural and Food Chemistry, 50, pp. 5167-5178 | ||
| 504 | |a Kester, J.J., Fennema, O.R., Edible films and coatings: A review (1986) Food Technology, 12, pp. 47-59 | ||
| 504 | |a Krochta, J.M., Baldwin, E., Nísperos-Carriedo, M.O., (1994) Edible coatings and films to improve food quality, , Technomic Publishing Co., Inc, Lancaster, PA | ||
| 504 | |a Mathew, S., Abraham, T.E., Characterisation of ferulic acid incorporated starch-chitosan blend films (2008) Food Hydrocolloids, 22 (5), pp. 826-835 | ||
| 504 | |a Nísperos-Carriedo, M.O., Edible coatings and films based on polysaccharides (1994) Edible coatings and films to improve food quality, pp. 305-335. , Krochta J.M., Baldwin E.A., and Nisperos-Carriedo M.O. (Eds), Technomic Publishing Co., Inc, Lancaster, Pennsylvania | ||
| 504 | |a No, H.K., Meyers, S.P., Prinyawiwatkui, W., Xu, Z., Applications of chitosan for improvement of quality and shelf life of foods: A Review (2007) Journal of Food Science, 72 (5), pp. R87-R100 | ||
| 504 | |a Ofman, M.H., Campos, C.A., Gerschenson, L.N., Effect of preservatives on the functional properties of tapioca starch: Analysis of interactions (2004) Lebensmittel Wissenschaft und Technologie, 37 (3), pp. 355-361 | ||
| 504 | |a Park, S.I., Daeschel, M.A., Zhao, Y., Functional properties of antimicrobial lysozyme-chitosan composite films (2004) Journal of Food Science, 69 (8), pp. 215-221 | ||
| 504 | |a Pinotti, A., Garcia, M.A., Martino, M.N., Zaritizky, N.E., Study on microstructure and physical properties of composite films based on chitosan and methylcellulose (2007) Food Hydrocolloids, 21, pp. 66-72 | ||
| 504 | |a Pranoto, Y., Rakshit, S.K., Salokhe, V.M., Enhancing antimicrobial activity of chitosan films by incorporating garlic oil, potassium sorbate and nisin (2005) Lebensmittel Wissenschaft und Technologie, 3 (8), pp. 859-865 | ||
| 504 | |a Ribeiro, C., Vicente, A.A., Teixeira, J.A., Miranda, C., Optimization of edible coating composition to retard strawberry fruit senescence (2007) Postharvest Biology and Technology, 44, pp. 63-70 | ||
| 504 | |a Roller, S., Chitosan: New food preservative or laboratory curiosity? (2003) Natural Antimicrobials for the minimal processing of foods, , Roller S. (Ed), CRC press, Boca Ratón, Florida | ||
| 504 | |a Sallam, K.I., Antimicrobial and antioxidant effects of sodium acetate, sodium lactate and sodium citrate in refrigerated sliced salmon (2007) Food Control, 18, pp. 566-575 | ||
| 504 | |a Sathivel, S., Chitosan and protein coatings affect yield, moisture lost and lipid oxidation of pink salmon (Oncorhynchus gorbusha) fillets during frozen storage (2005) Journal of Food Science, 70 (8), pp. E455-E459 | ||
| 504 | |a Shahidi, F., Arachchi, J.K.V., Jeon, Y.-J., Food applications of chitin and chitosans (1999) Trends in Food Science & Technology, 10, pp. 37-51 | ||
| 504 | |a Sofos, J.N., Sorbic acid (2000) Natural food antimicrobial systems, , Naidú A.S. (Ed), CRC Press, Boca Raton, Florida | ||
| 504 | |a Taboada, E., Cabrera, G., Cardenas, G., Retention capacity of chitosan for copper and mercury ions (2003) Journal of Chilean Chemical Society, 48 (1), pp. 7-12 | ||
| 504 | |a Tsai, G.J., Su, W.H., Chen, H.C., Pan, C.L., Antimicrobial activity of shrimp chitin and chitosan from different treatments and applications of fish preservation (2002) Fish Science, 68, pp. 170-177 | ||
| 504 | |a Xu, Y.X., Kim, K.M., Hanna, M.A., Nag, D., Chitosan-starch composite film: Preparation and characterization (2005) Industrial Crops and Products, 21, pp. 185-192 | ||
| 504 | |a Zivanovic, S., Chi, S., Draughon, A., Antimicrobial activity of chitosan films enriched with essential oils (2005) Journal of Food Science, 70 (1), pp. 45-51 | ||
| 520 | 3 | |a Antimicrobial activity of edible coating solutions based on chitosan and blends of chitosan-tapioca starch with or without potassium sorbate (KS) addition was studied. The agar well diffusion assay showed an antagonist effect on the efficiency of chitosan against Lactobacillus spp. when KS and/or tapioca starch were present. A salmon slice coating assay showed that the chitosan solution was the best coating since aerobic mesophilic and psychrophilic cell counts were reduced, pH and weight loss remained acceptable throughout refrigerated storage, extending global quality to 6-days. Chitosan-tapioca starch based films reduced Zygosaccharomyces bailii external spoilage in a semisolid product but were not effective against Lactobacillus spp. The results suggest that antibacterial action depended on the application technique, due to the fact that chitosan is more available in a coating solution than in a film matrix. Interactions between chitosan-starch and/or KS could affect film physical properties and the antimicrobial activity of chitosan. The addition of chitosan reduced water vapor permeability and solubility of starch films. © 2009 Elsevier Ltd. All rights reserved. |l eng | |
| 536 | |a Detalles de la financiación: Consejo Nacional para Investigaciones Científicas y Tecnológicas | ||
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: Agencia Nacional de Promoción Científica y Tecnológica | ||
| 536 | |a Detalles de la financiación: Facultad de Ciencias, Universidad de los Andes | ||
| 536 | |a Detalles de la financiación: CYTED Ciencia y Tecnología para el Desarrollo | ||
| 536 | |a Detalles de la financiación: We acknowledge the financial support from Universidad de Buenos Aires (UBA), Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina (CONICET), Agencia Nacional de Investigaciones Científicas y Tecnológicas de la República Argentina (ANPCyT), Facultad de Ciencia e Ingeniería en Alimentos de la Universidad Técnica de Ambato (Ecuador) and CYTED. | ||
| 593 | |a Facultad de Ciencia e Ingeniería en Alimentos, Universidad Técnica de Ambato, Casilla 18-01-0334, Ambato, Ecuador | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Aires, Pabellon Industrias, Ciudad Universitaria, 1428 Buenos Aires, Argentina | ||
| 593 | |a Consejo Nacional de Investigaciones Cientificas y Tecnicas (CONICET) de la Republica, Argentina | ||
| 690 | 1 | 0 | |a CHITOSAN |
| 690 | 1 | 0 | |a EDIBLE FILMS AND COATINGS |
| 690 | 1 | 0 | |a STARCH |
| 690 | 1 | 0 | |a COATINGS |
| 690 | 1 | 0 | |a MICROORGANISMS |
| 690 | 1 | 0 | |a PHYSICAL PROPERTIES |
| 690 | 1 | 0 | |a POTASSIUM SORBATE |
| 690 | 1 | 0 | |a STARCH |
| 690 | 1 | 0 | |a ANTAGONIST EFFECTS |
| 690 | 1 | 0 | |a ANTI-MICROBIAL ACTIVITY |
| 690 | 1 | 0 | |a ANTIBACTERIAL ACTION |
| 690 | 1 | 0 | |a CHITOSAN SOLUTION |
| 690 | 1 | 0 | |a EDIBLE FILMS |
| 690 | 1 | 0 | |a LACTOBACILLUS SPP |
| 690 | 1 | 0 | |a REFRIGERATED STORAGES |
| 690 | 1 | 0 | |a WATER VAPOR PERMEABILITY |
| 690 | 1 | 0 | |a CHITOSAN |
| 690 | 1 | 0 | |a LACTOBACILLUS |
| 690 | 1 | 0 | |a MANIHOT ESCULENTA |
| 690 | 1 | 0 | |a ZYGOSACCHAROMYCES |
| 690 | 1 | 0 | |a ZYGOSACCHAROMYCES BAILII |
| 700 | 1 | |a Flores, S.K. | |
| 700 | 1 | |a Campos, C.A. | |
| 700 | 1 | |a Alvarado, J. | |
| 700 | 1 | |a Gerschenson, L.N. | |
| 773 | 0 | |d Elsevier Ltd, 2009 |g v. 42 |h pp. 762-769 |k n. 7 |p Food Res. Int. |x 09639969 |w (AR-BaUEN)CENRE-1760 |t Food Research International | |
| 856 | 4 | 1 | |u https://www.scopus.com/inward/record.uri?eid=2-s2.0-67349197190&doi=10.1016%2fj.foodres.2009.02.026&partnerID=40&md5=963c60faf80b74d79c6cebf6752c9759 |y Registro en Scopus |
| 856 | 4 | 0 | |u https://doi.org/10.1016/j.foodres.2009.02.026 |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_09639969_v42_n7_p762_Vasconez |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v42_n7_p762_Vasconez |y Registro en la Biblioteca Digital |
| 961 | |a paper_09639969_v42_n7_p762_Vasconez |b paper |c PE | ||
| 962 | |a info:eu-repo/semantics/article |a info:ar-repo/semantics/artículo |b info:eu-repo/semantics/publishedVersion | ||
| 963 | |a VARI | ||
| 999 | |c 69559 | ||