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dc.contributor.author
Moreira, Maria del Rosario
dc.contributor.author
Pereda, Mariana
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Marcovich, Norma Esther
dc.contributor.author
Roura, Sara Ines
dc.date.available
2017-05-05T17:58:02Z
dc.date.issued
2011-02
dc.identifier.citation
Moreira, Maria del Rosario; Pereda, Mariana; Marcovich, Norma Esther; Roura, Sara Ines; Antimicrobial effectiveness of bioactive packaging materials from edible chitosan and casein polymers: assessment on carrot, cheese, and salami; Wiley; Journal Of Food Science; 76; 1; 2-2011; 54-63
dc.identifier.issn
0022-1147
dc.identifier.uri
http://hdl.handle.net/11336/16033
dc.description.abstract
Antimicrobial packaging is one of the most promising active packaging systems for controlling spoilage and pathogenic microorganisms. In this work, the intrinsic antimicrobial properties of chitosan (CH) were combined with the excellent thermoplastic and film-forming properties of sodium caseinate (SC) to prepare SC/CH film-forming solutions and films. The antimicrobial effectiveness of SC, CH and SC/CH coatings on the native microfloras of cheese, salami and carrots was evaluated. In vitro assays indicated that the most significant antimicrobial effect were achieved by CH and SC/CH solutions/films on Cheddar cheese and salami microfloras; at 5 days storage, the higher antimicrobial retention was observed at 65% RH in both temperatures (10ºC and 20ºC). However, SC (coating and film) did not exert antimicrobial activity on any of the native microfloras studied and no significant antimicrobial effects were observed on the carrot microflora when the CH and SC/CH film-forming solutions were used. In vivo assays were also performed with SC, CH and SC/CH applied as film-forming solutions (coatings) or wrappers on the three food substrates. CH and SC/CH applied at both immersion and wrapper exerted a strong bactericidal action on the three microbial populations analyzed with reductions of 2 to 4.5 order log. An improvement of the bactericidal properties of the CH/SC blend respect to those of the neat CH film is reported. The ionic interaction between both macromolecules enhances its antimicrobial properties.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Microbiological Quality
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Preservative
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Food System
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Edible Coatings
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Native Microflora
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Recubrimientos y Películas
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Ingeniería de los Materiales
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INGENIERÍAS Y TECNOLOGÍAS
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Otras Ingeniería Química
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Ingeniería Química
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INGENIERÍAS Y TECNOLOGÍAS
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Físico-Química, Ciencia de los Polímeros, Electroquímica
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Ciencias Químicas
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CIENCIAS NATURALES Y EXACTAS
dc.title
Antimicrobial effectiveness of bioactive packaging materials from edible chitosan and casein polymers: assessment on carrot, cheese, and salami
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-02-06T14:30:08Z
dc.journal.volume
76
dc.journal.number
1
dc.journal.pagination
54-63
dc.journal.pais
Estados Unidos
dc.journal.ciudad
Hoboken
dc.description.fil
Fil: Moreira, Maria del Rosario. Universidad Nacional de Mar del Plata; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Pereda, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones En Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones En Ciencia y Tecnología de Materiales; Argentina
dc.description.fil
Fil: Marcovich, Norma Esther. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones En Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones En Ciencia y Tecnología de Materiales; Argentina
dc.description.fil
Fil: Roura, Sara Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata; Argentina
dc.journal.title
Journal Of Food Science
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2010.01910.x/full
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/j.1750-3841.2010.01910.x
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