SciELO - Scientific Electronic Library Online

 
vol.10 número3Cambios morfométricos y de calidad por aplicación de tres fuentes de calcio bajo tratamiento térmico suave en melón (Cucumis melo L.) fresco precortadoEstudio de la actividad antibacteriana de películas elaboradas con quitosano a diferentes pesos moleculares incorporando aceites esenciales y extractos de especias como agentes antimicrobianos índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados

Journal

Artigo

Indicadores

Links relacionados

  • Não possue artigos similaresSimilares em SciELO

Compartilhar


Revista mexicana de ingeniería química

versão impressa ISSN 1665-2738

Resumo

ROMERO-BASTIDA, C.A.; ZAMUDIO-FLORES, P.B.  e  BELLO-PEREZ, L.A.. Antimicrobials in oxidized banana starch films: Effect on antibacterial activity, microstructure, mechanical and barrier properties. Rev. Mex. Ing. Quím [online]. 2011, vol.10, n.3, pp.445-453. ISSN 1665-2738.

Antimicrobial activity of films was evaluated with two bacterial strains (Listeria innocua and Staphylococcus aureus). Solubility, mechanical and water vapor barrier properties were also determinate to observe film functionality. Cinnamon essential oil had higher antimicrobial activity compared with potassium sorbate in the two studied strains. Incorporation of cinnamon essential oil decrease water vapor permeability from 11.34 × 10-10 to 5.07 × 10-10 g m-1 s-1 Pa-1 but percentage of elongation was not modified. On the other hand, potassium sorbate increase solubility (from 35.2% to 68.8%) and water vapor permeability (from 18.34 × 10-10 to 22.52 × 10-10 g m-1 s-1 Pa-1). Oxidized banana starch with cinnamon essential oil could be an alternative to elaborate films with potential as packaging material.

Palavras-chave : banana starch; biodegradable films; mechanical properties; water vapor permeability; antimicrobials.

        · resumo em Espanhol     · texto em Espanhol     · Espanhol ( pdf )

 

Creative Commons License Todo o conteúdo deste periódico, exceto onde está identificado, está licenciado sob uma Licença Creative Commons