TY  - 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 . .