Corn-Starch-Based Materials Incorporated with Cinnamon Oil Emulsion: Physico-Chemical Characterization and Biological Activity
Аутори
Diaz-Galindo, Edaena PamelaNešić, Aleksandra
Bautista-Baños, Silvia
Dublan García, Octavio
Cabrera-Barjas, Gustavo
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Active packaging represents a large and diverse group of materials, with its main role being to prolong the shelf-life of food products. In this work, active biomaterials based on thermoplastic starch-containing cinnamon oil emulsions were prepared by the compression molding technique. The thermal, mechanical, and antifungal properties of obtained materials were evaluated. The results showed that the encapsulation of cinnamon oil emulsions did not influence the thermal stability of materials. Mechanical resistance to break was reduced by 27.4%, while elongation at break was increased by 44.0% by the addition of cinnamon oil emulsion. Moreover, the novel material provided a decrease in the growth rate of Botrytis cinerea by 66%, suggesting potential application in food packaging as an active biomaterial layer to hinder further contamination of fruits during the storage and transport period.
Кључне речи:
starch films / active food packaging films / cinnamon oil emulsions / Botrytis cinereaИзвор:
Foods, 2020, 9, 4, 475-Финансирање / пројекти:
- ANID CONICYT PIA/APOYO CCTE [AFB170007]
- ANID Fondecyt
DOI: 10.3390/foods9040475
ISSN: 2304-8158
PubMed: 32290138
WoS: 000537220500154
Scopus: 2-s2.0-85083324510
Колекције
Институција/група
VinčaTY - JOUR AU - Diaz-Galindo, Edaena Pamela AU - Nešić, Aleksandra AU - Bautista-Baños, Silvia AU - Dublan García, Octavio AU - Cabrera-Barjas, Gustavo PY - 2020 UR - https://vinar.vin.bg.ac.rs/handle/123456789/8944 AB - Active packaging represents a large and diverse group of materials, with its main role being to prolong the shelf-life of food products. In this work, active biomaterials based on thermoplastic starch-containing cinnamon oil emulsions were prepared by the compression molding technique. The thermal, mechanical, and antifungal properties of obtained materials were evaluated. The results showed that the encapsulation of cinnamon oil emulsions did not influence the thermal stability of materials. Mechanical resistance to break was reduced by 27.4%, while elongation at break was increased by 44.0% by the addition of cinnamon oil emulsion. Moreover, the novel material provided a decrease in the growth rate of Botrytis cinerea by 66%, suggesting potential application in food packaging as an active biomaterial layer to hinder further contamination of fruits during the storage and transport period. T2 - Foods T1 - Corn-Starch-Based Materials Incorporated with Cinnamon Oil Emulsion: Physico-Chemical Characterization and Biological Activity VL - 9 IS - 4 SP - 475 DO - 10.3390/foods9040475 ER -
@article{ author = "Diaz-Galindo, Edaena Pamela and Nešić, Aleksandra and Bautista-Baños, Silvia and Dublan García, Octavio and Cabrera-Barjas, Gustavo", year = "2020", abstract = "Active packaging represents a large and diverse group of materials, with its main role being to prolong the shelf-life of food products. In this work, active biomaterials based on thermoplastic starch-containing cinnamon oil emulsions were prepared by the compression molding technique. The thermal, mechanical, and antifungal properties of obtained materials were evaluated. The results showed that the encapsulation of cinnamon oil emulsions did not influence the thermal stability of materials. Mechanical resistance to break was reduced by 27.4%, while elongation at break was increased by 44.0% by the addition of cinnamon oil emulsion. Moreover, the novel material provided a decrease in the growth rate of Botrytis cinerea by 66%, suggesting potential application in food packaging as an active biomaterial layer to hinder further contamination of fruits during the storage and transport period.", journal = "Foods", title = "Corn-Starch-Based Materials Incorporated with Cinnamon Oil Emulsion: Physico-Chemical Characterization and Biological Activity", volume = "9", number = "4", pages = "475", doi = "10.3390/foods9040475" }
Diaz-Galindo, E. P., Nešić, A., Bautista-Baños, S., Dublan García, O.,& Cabrera-Barjas, G.. (2020). Corn-Starch-Based Materials Incorporated with Cinnamon Oil Emulsion: Physico-Chemical Characterization and Biological Activity. in Foods, 9(4), 475. https://doi.org/10.3390/foods9040475
Diaz-Galindo EP, Nešić A, Bautista-Baños S, Dublan García O, Cabrera-Barjas G. Corn-Starch-Based Materials Incorporated with Cinnamon Oil Emulsion: Physico-Chemical Characterization and Biological Activity. in Foods. 2020;9(4):475. doi:10.3390/foods9040475 .
Diaz-Galindo, Edaena Pamela, Nešić, Aleksandra, Bautista-Baños, Silvia, Dublan García, Octavio, Cabrera-Barjas, Gustavo, "Corn-Starch-Based Materials Incorporated with Cinnamon Oil Emulsion: Physico-Chemical Characterization and Biological Activity" in Foods, 9, no. 4 (2020):475, https://doi.org/10.3390/foods9040475 . .