Artículo
Effect of natamycin on the physicochemical properties of corn starch based films and their effect on Penicillium spp. activity
Fecha de publicación:
01/2019
Editorial:
Taylor & Francis Ltd
Revista:
International Journal of Polymer Analysis and Characterization
ISSN:
1023-666X
e-ISSN:
1563-5341
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The incorporation of antimicrobials in foods by means of the use of films where they are entrapped collaborates to decrease their diffusion rate. In this work, the physicochemical properties of starch-based films loaded with 1% wt. natamycin were analyzed, and the antifungal activity of these films was evaluated against Penicillium spp.. Variations in the properties of films with 1% natamycin were minimal, leading to the conclusion that this material could be applied to avoid mold development on the surface semi-hard cheeses. Corn starch-based films containing natamycin at 1% w/w inhibited the Penicillium spp. growth in a solid matrix.
Palabras clave:
STARCH BASED FILMS
,
NATAMYCIN
,
MATERIAL PROPERTIES
,
PENICILLIUM
Archivos asociados
Tamaño:
1.371Mb
Formato:
PDF
Licencia
Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción:
Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
Colecciones
Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Citación
González Forte, Lucía del Sol; Amalvy, Javier; Bertola, Nora Cristina; Effect of natamycin on the physicochemical properties of corn starch based films and their effect on Penicillium spp. activity; Taylor & Francis Ltd; International Journal of Polymer Analysis and Characterization; 24; 1; 1-2019; 63-74
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