Effect of natamycin, nisin and glycerol on the physicochemical properties, roughness and hydrophobicity of tapioca starch edible films
In this paper, films based on tapioca starch and containing nisin, natamycin and glycerol were characterized in relation to their physicochemical properties, roughness and hydrophobicity. The content of glycerol affected the mechanical properties of the films studied and the roughness and it was obs...
Guardado en:
| Autor principal: | |
|---|---|
| Otros Autores: | , |
| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier BV
2014
|
| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
| LEADER | 16641caa a22015857a 4500 | ||
|---|---|---|---|
| 001 | PAPER-14187 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518204440.0 | ||
| 008 | 190411s2014 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-84899548977 | |
| 024 | 7 | |2 cas |a glycerol, 56-81-5; natamycin, 52882-37-8, 7681-93-8; nisin, 1414-45-5; starch, 9005-25-8, 9005-84-9; water, 7732-18-5; Anti-Infective Agents; Glycerol; Natamycin; Nisin; nisin A; Starch; Water | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a Ollé Resa, C.P. | |
| 245 | 1 | 0 | |a Effect of natamycin, nisin and glycerol on the physicochemical properties, roughness and hydrophobicity of tapioca starch edible films |
| 260 | |b Elsevier BV |c 2014 | ||
| 270 | 1 | 0 | |m Gerschenson, L.N.; Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Güiraldes 2620, (1428), C.A.B.A, Algeria; email: lia@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a Siracusa, V., Rocculi, P., Romani, S., Rosa, M., Biodegradable polymers for food packaging: A review (2008) Trends Food Sci. Technol., 19, pp. 634-643 | ||
| 504 | |a Kristo, E., Koutsoumanis, K.P., Biliaderis, C.G., Thermal, mechanical and water vapor barrier properties of sodium caseinate films containing antimicrobials and their inhibitory action on Listeria monocytogenes (2008) Food Hydrocolloids, 22 (3), pp. 373-386. , DOI 10.1016/j.foodhyd.2006.12.003, PII S0268005X06003043 | ||
| 504 | |a Galus, S., Mathieu, H., Lenart, A., Debeaufort, F., Effect of modified starch or maltodextrin incorporation on the barrier and mechanical properties, moisture sensitivity and appearance of soy protein isolate-based edible films (2012) Innov. Food Sci. Emerg. Technol., 16, pp. 148-154 | ||
| 504 | |a Fajardo, P., Martins, J., Fuciños, C., Pastrana, L., Teixeira, J., Vicente, A., Evaluation of a chitosan-based edible film as carrier of natamycin to improve the storability of Saloio cheese (2010) J. Food Eng., 101, pp. 349-356 | ||
| 504 | |a Ollé Resa, C., Gerschenson, L., Jagus, R., Effect of natamycin on physical properties of starch edible films and their effect on Saccharomyces cerevisiae activity (2013) Food Bioproc. Technol., 6, pp. 3124-3133 | ||
| 504 | |a Dos Santos Pires, A., De Ferreira Soares, N., De Andrade, N., Mendes Da Silva, L., Peruch Camilloto, G., Campos Bernardes, P., Development and evaluation of active packaging for sliced mozzarella preservation (2008) Packag. Technol. Sci., 21, pp. 375-383 | ||
| 504 | |a Ture, H., Eroglu, E., Ozen, B., Soyer, F., Effect of biopolymers containing natamycin against Aspergillus niger and Penicillium roquefortii on fresh kashar cheese (2011) Int. J. Food Sci. Technol., 46, pp. 154-160 | ||
| 504 | |a Franssen, L., Rumsey, T., Krochta, J., Whey protein film composition effects on potassium sorbate and natamycin diffusion (2004) J. Food Sci., 69, pp. 347-350 | ||
| 504 | |a Deegan, L.H., Cotter, P.D., Hill, C., Ross, P., Bacteriocins: Biological tools for bio-preservation and shelf-life extension (2006) International Dairy Journal, 16 (9), pp. 1058-1071. , DOI 10.1016/j.idairyj.2005.10.026, PII S0958694605002827 | ||
| 504 | |a Sobrino-Lòpez, A., Martín-Belloso, O., Use of nisin and other bacteriocins for preservation of dairy products (2008) Int. Dairy J., 18, pp. 329-343 | ||
| 504 | |a El-Diasty, E., El-Kaseh, R., Salem, R., The effect of natamycin on keeping quality and organoleptic characters of yoghurt (2008) Arab J. Biotechnol., 12, pp. 41-48 | ||
| 504 | |a Olle Resa, C.P., Jagus, R.J., Gerschenson, L.N., Natamycin efficiency for controlling yeast growth in models systems and on cheese surfaces (2014) Food Control, 35, pp. 101-108 | ||
| 504 | |a Proceedings of the Validation Forum on the Global Cassava Development Strategy (2004) Global Cassava Market Study Business Opportunities for the Use of Cassava, 6 | ||
| 504 | |a Campos, C., Gerschenson, L., Flores, S., Development of Edible Films and Coatings with Antimicrobial Activity (2011) J. Food Bioproc. Technol., 4, pp. 849-875 | ||
| 504 | |a Cervera, M.F., Karjalainen, M., Airaksinen, S., Rantanen, J., Krogars, K., Heinamaki, J., Colarte, A.I., Yliruusi, J., Physical stability and moisture sorption of aqueous chitosan-amylose starch films plasticized with polyols (2004) European Journal of Pharmaceutics and Biopharmaceutics, 58 (1), pp. 69-76. , DOI 10.1016/j.ejpb.2004.03.015, PII S0939641104000827 | ||
| 504 | |a Trezza, T.A., Krochta, J.M., Color stability of edible coatings during prolonged storage (2000) Journal of Food Science, 65 (7), pp. 1166-1169 | ||
| 504 | |a Cruz, R.M.S., Vieira, M.C., Silva, C.L.M., Modelling kinetics of watercress (Nasturtium officinale) colour changes due to heat and thermosonication treatments (2007) Innovative Food Science and Emerging Technologies, 8 (2), pp. 244-252. , DOI 10.1016/j.ifset.2007.01.003, PII S1466856407000057 | ||
| 504 | |a Choi, W.S., Han, J.H., Film-forming mechanism and heat denaturation effects on the physical and chemical properties of pea-protein-isolate edible films (2002) Journal of Food Science, 67 (4), pp. 1399-1406 | ||
| 504 | |a Zisman, W., Relation of the equilibrium contact angle to liquid and solid constitution (1964) Contact angle, wettability, and adhesion, 43 VOL., pp. 1-51. , Advances in Chemistry (Washinton DC) | ||
| 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 (1), pp. 63-70. , DOI 10.1016/j.postharvbio.2006.11.015, PII S092552140600322X | ||
| 504 | |a Gennadios, A., Weller, C., Gooding, C., Measurement errors in water vapor permeability of highly permeable, hydrophilic edible films (1994) J. Food Eng., 21, pp. 395-409 | ||
| 504 | |a Horcas, I., Fernandez, R., Gomez-Rodriguez, J.M., Colchero, J., Gomez-Herrero, J., Baro, A.M., WSXM: A software for scanning probe microscopy and a tool for nanotechnology (2007) Review of Scientific Instruments, 78 (1), p. 013705. , DOI 10.1063/1.2432410 | ||
| 504 | |a Ghanbarzadeh, B., Oromiehi, A., Biodegradable biocomposite films based on whey protein and zein: Barrier, mechanical properties and AFM analysis (2008) Int. J. Biol. Macromol., 43, pp. 209-215 | ||
| 504 | |a Sokal, R., Rohlf, J., (2000) Biometry. The Principles and Practice of Statistics in Biological Research, , W. H. Freeman and Company San Francisco, California | ||
| 504 | |a Rodgers, J., Nicewander, W., Thirteen Ways to Look at the Correlation Coefficient (1988) Am. Stat., 42, pp. 59-66 | ||
| 504 | |a Yang, L., Paulson, A., (2000) Effects of lipids on mechanical and moisture barrier properties of edible gellan film, 33, pp. 571-578 | ||
| 504 | |a Krochta, J., De Mulder-Johnston, C., Edible and biodegradable polymer films: Challenges and opportunities (1997) J. Food Technol., 51, pp. 61-74 | ||
| 504 | |a Ramos, O., Fernandes, J., Silva, S., Pintado, M., Malcata, F., Edible films and coatings from whey proteins: A review on formulation, and on mechanical and bioactive properties (2012) Crit. Rev. Food Sci. Nutr., 52, pp. 533-552 | ||
| 504 | |a Basch, C., Jagus, R., Flores, S., Physical and antimicrobial properties of tapioca starch-HPMC edible films incorporated with nisin and/or potassium sorbate (2013) Food Bioproc. Technol., 6, pp. 2419-2428 | ||
| 504 | |a Sanjurjo, K., Flores, S., Gerschenson, L., Jagus, R., Study of the performance of nisin supported in edible films (2006) Food Res. Int., 39, pp. 749-754 | ||
| 504 | |a Kunte, L.A., Gennadios, A., Cuppett, S.L., Hanna, M.A., Weller, C.L., Cast films from soy protein isolates and fractions (1997) Cereal Chemistry, 74 (2), pp. 115-118 | ||
| 504 | |a Cerqueira, M., Lima, A., Souza, B., Teixeira, J., Moreira, R., Vicente, A., Functional polysaccharides as edible coatings for cheese (2009) J. Agric. Food Chem., 57, pp. 1456-1462 | ||
| 504 | |a Ghanbarzadeh, B., Oromiehie, A., Musavi, M., Rezayi, K., Razmi, E., Milani, J., Investigation of water vapour permeability, hydrophobicity and morphology of zein films plasticized by polyols (2006) Iranian Polymer Journal (English Edition), 15 (9), pp. 691-700 | ||
| 504 | |a Ghasemlou, M., Khodaiyan, F., Oromiehie, A., Yarmand, M., Development and characterisation of a new biodegradable edible film made from kefiran, an exopolysaccharide obtained from kefir grains (2011) Food Chem., 127, pp. 1496-1502 | ||
| 504 | |a Rodriguez, M., Oses, J., Ziani, K., Mate, J.I., Combined effect of plasticizers and surfactants on the physical properties of starch based edible films (2006) Food Research International, 39 (8), pp. 840-846. , DOI 10.1016/j.foodres.2006.04.002, PII S0963996906000652 | ||
| 504 | |a Yang, L., Paulson, A.T., Mechanical and water vapour barrier properties of edible gellan films (2000) Food Research International, 33 (7), pp. 563-570. , DOI 10.1016/S0963-9969(00)00092-2, PII S0963996900000922 | ||
| 504 | |a Grower, J.L., Cooksey, K., Getty, K.J.K., Development and characterization of an antimicrobial packaging film coating containing nisin for inhibition of Listeria monocytogenes (2004) Journal of Food Protection, 67 (3), pp. 475-479 | ||
| 504 | |a Muscat, D., Adhikari, R., Mcknight, S., Guo, Q., Adhikari, B., The physicochemical characteristics and hydrophobicity of high amylose starch-glycerol films in the presence of three natural waxes (2013) J. Food Eng., 119, pp. 205-219 | ||
| 504 | |a Tang, C.-H., Jiang, Y., Modulation of mechanical and surface hydrophobic properties of food protein films by transglutaminase treatment (2007) Food Research International, 40 (4), pp. 504-509. , DOI 10.1016/j.foodres.2006.09.010, PII S0963996906001554 | ||
| 504 | |a Carneiro-Da-Cunha, M., Cerqueira, M., Souza, B., Souza, M., Teixeira, J., Vicente, A., Physical properties of edible coatings and films made with a polysaccharide from Anacardium occidentale L (2009) J. Food Eng., 95, pp. 379-385 | ||
| 504 | |a Ahmadi, R., Kalbasi-Ashtari, A., Oromiehie, A., Yarmand, M., Jahandideh, F., Development and characterization of a novel biodegradable edible film obtained from psyllium seed (Plantago ovata Forsk) (2012) J. Food Eng., 109, pp. 745-751 | ||
| 504 | |a Bierhalz, A., Da Silva, M., Kieckbusch, T., Natamycin release from alginate/pectin films for food packaging applications (2012) J. Food Eng., 110, pp. 18-25 | ||
| 504 | |a Rotta, J., Ozório, R., Kehrwald, A., De Oliveira Barra, G., De Melo Castanho Amboni, R., Barreto, P., Parameters of color, transparency, water solubility, wettability and surface free energy of chitosan/hydroxypropylmethylcellulose (HPMC) films plasticized with sorbitol (2009) Mater. Sci. Eng. C, 29, pp. 619-623 | ||
| 504 | |a Arzate-Vázquez, I., Chanona-Pérez, J., Calderón- Domínguez, G., Terres-Rojas, E., Garibay-Febles, V., Martínez-Rivas, A., Microstructural characterization of chitosan and alginate films by microscopy techniques and texture image analysis (2012) Carbohydr. Polym., 87, pp. 289-299 | ||
| 504 | |a La Storia, A., Ercolini, D., Marinello, F., Mauriello, G., Characterization of bacteriocin-coated antimicrobial polyethylene films by atomic force microscopy (2008) J. Food Sci., 73, pp. 48-54 | ||
| 504 | |a Hameed, N., Morphology and contact angle studies of poly(styrene-co-acrylonitrile) modified epoxy resin blends and their glass fibre reinforced composites (2007) Express Polym. Lett., 1, pp. 345-355 | ||
| 504 | |a Bico, J., Thiele, U., Quere, D., Wetting of textured surfaces (2002) Colloids and Surfaces A: Physicochemical and Engineering Aspects, 206 (1-3), pp. 41-46. , DOI 10.1016/S0927-7757(02)00061-4, PII S0927775702000614 | ||
| 504 | |a Good, R., Chaudhury, M., Yeung, C., A new approach for determining roughness by means of contact angles on solids (1998) First International Congress on Adhesion Science And Technology, pp. 181-197 | ||
| 504 | |a Siracusa, V., FoodpPackaging permeability behavior: A report (2012) Int. J. Polym. Sci., 2012, pp. 1-11 | ||
| 504 | |a Escamilla-García, M., Farrera-Rebollo, R., Martínez-Rivas, A., Calderón-Domínguez, G., (2012) Characterization of carbohydrate-protein edible films using nano- technology, Wcigr.ageng | ||
| 504 | |a Bosquez-Molina, E., Tomás, S.A., Rodríguez-Huezo, M.E., Influence of CaCl2 on the water vapor permeability and the surface morphology of mesquite gum based edible films (2010) LWT Food Sci. Technol., 43, pp. 1419-1425 | ||
| 520 | 3 | |a In this paper, films based on tapioca starch and containing nisin, natamycin and glycerol were characterized in relation to their physicochemical properties, roughness and hydrophobicity. The content of glycerol affected the mechanical properties of the films studied and the roughness and it was observed an increase in WVP with the increase in glycerol content. The addition of antimicrobials affected the mechanical properties, being nisin the one that produced the greater decrease in the Young modulus. The color was highly affected by the joint presence of natamycin and nisin, which increased the yellow index. The contact angle increased with antimicrobial addition indicating a decrease in hydrophilicity. Nisin also affected the roughness of the films. Water vapor permeability was slightly reduced by the presence of natamycin. It was observed that water vapor permeability and contact angle were correlated with the roughness of the films. © 2014 Elsevier B.V. |l eng | |
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires, UBACyT 726, 125 | ||
| 536 | |a Detalles de la financiación: PICT 1172, 2131 | ||
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas, PIP 531 | ||
| 536 | |a Detalles de la financiación: This study was financially supported by the University of Buenos Aires ( UBACyT 726 and 125 ), the National Agency of Scientific and Technical Research ( PICT 1172 and 2131 ) and CONICET ( PIP 531 ). The authors also wish to thank Industrias del Maíz S.A. (Argentina) and DSM (Argentina). | ||
| 593 | |a Fellow of National Agency (ANPCyT), Algeria | ||
| 593 | |a Laboratory of Industrial Microbiology: Food Technology, Department of Chemical Engineering, FI, UBA, Algeria | ||
| 593 | |a Department of Industries, FCEN UBA, Ciudad Universitaria, Argentina | ||
| 690 | 1 | 0 | |a HYDROPHOBICITY |
| 690 | 1 | 0 | |a NATAMYCIN |
| 690 | 1 | 0 | |a NISIN |
| 690 | 1 | 0 | |a PHYSICOCHEMICAL PROPERTIES |
| 690 | 1 | 0 | |a STARCH |
| 690 | 1 | 0 | |a CONTACT ANGLE |
| 690 | 1 | 0 | |a GLYCEROL |
| 690 | 1 | 0 | |a HYDROPHOBICITY |
| 690 | 1 | 0 | |a MECHANICAL PROPERTIES |
| 690 | 1 | 0 | |a STARCH |
| 690 | 1 | 0 | |a WATER VAPOR |
| 690 | 1 | 0 | |a NATAMYCIN |
| 690 | 1 | 0 | |a NISIN |
| 690 | 1 | 0 | |a PHYSICOCHEMICAL PROPERTY |
| 690 | 1 | 0 | |a TAPIOCA STARCH |
| 690 | 1 | 0 | |a TAPIOCA-STARCH EDIBLE FILMS |
| 690 | 1 | 0 | |a WATER VAPOR PERMEABILITY |
| 690 | 1 | 0 | |a YOUNG MODULUS |
| 690 | 1 | 0 | |a ANTIBIOTICS |
| 690 | 1 | 0 | |a ANTIINFECTIVE AGENT |
| 690 | 1 | 0 | |a GLYCEROL |
| 690 | 1 | 0 | |a NATAMYCIN |
| 690 | 1 | 0 | |a NISIN |
| 690 | 1 | 0 | |a NISIN A |
| 690 | 1 | 0 | |a STARCH |
| 690 | 1 | 0 | |a WATER |
| 690 | 1 | 0 | |a BACTERIUM |
| 690 | 1 | 0 | |a CHEMICAL PHENOMENA |
| 690 | 1 | 0 | |a CHEMISTRY |
| 690 | 1 | 0 | |a DRUG EFFECTS |
| 690 | 1 | 0 | |a MANIHOT |
| 690 | 1 | 0 | |a MATERIALS TESTING |
| 690 | 1 | 0 | |a METABOLISM |
| 690 | 1 | 0 | |a PERMEABILITY |
| 690 | 1 | 0 | |a WETTABILITY |
| 690 | 1 | 0 | |a YOUNG MODULUS |
| 690 | 1 | 0 | |a BACTERIA |
| 690 | 1 | 0 | |a ANTI-INFECTIVE AGENTS |
| 690 | 1 | 0 | |a BACTERIA |
| 690 | 1 | 0 | |a ELASTIC MODULUS |
| 690 | 1 | 0 | |a GLYCEROL |
| 690 | 1 | 0 | |a HYDROPHOBIC AND HYDROPHILIC INTERACTIONS |
| 690 | 1 | 0 | |a MANIHOT |
| 690 | 1 | 0 | |a MATERIALS TESTING |
| 690 | 1 | 0 | |a NATAMYCIN |
| 690 | 1 | 0 | |a NISIN |
| 690 | 1 | 0 | |a PERMEABILITY |
| 690 | 1 | 0 | |a STARCH |
| 690 | 1 | 0 | |a WATER |
| 690 | 1 | 0 | |a WETTABILITY |
| 700 | 1 | |a Jagus, R.J. | |
| 700 | 1 | |a Gerschenson, L.N. | |
| 773 | 0 | |d Elsevier BV, 2014 |g v. 40 |h pp. 281-287 |p Mater. Sci. Eng. C |x 09284931 |w (AR-BaUEN)CENRE-6034 |t Materials Science and Engineering C | |
| 856 | 4 | 1 | |u https://www.scopus.com/inward/record.uri?eid=2-s2.0-84899548977&doi=10.1016%2fj.msec.2014.04.005&partnerID=40&md5=9d2830ef158925a3e62dc83b0e1c6f97 |y Registro en Scopus |
| 856 | 4 | 0 | |u https://doi.org/10.1016/j.msec.2014.04.005 |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_09284931_v40_n_p281_OlleResa |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09284931_v40_n_p281_OlleResa |y Registro en la Biblioteca Digital |
| 961 | |a paper_09284931_v40_n_p281_OlleResa |b paper |c PE | ||
| 962 | |a info:eu-repo/semantics/article |a info:ar-repo/semantics/artículo |b info:eu-repo/semantics/publishedVersion | ||