期刊
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
卷 56, 期 9, 页码 4045-4056出版社
SPRINGER INDIA
DOI: 10.1007/s13197-019-03873-9
关键词
Edible film; Gelatin; Mint essential oil; Antifungal activity
资金
- Research Foundation of State Santa Catarina [17.289/2009-8]
In this work, mint essential oil (MEO) was added into gelatin films and antifungal activity was evaluated. Five concentrations of MEO (0, 0.06, 0.13, 0.25, 0.38, 0.50% (g/g gelatin)) were incorporated into gelatin solutions. The films were prepared by casting and characterized for their barrier properties, mechanical resistance, morphology, thermal and antifungal activity. The addition of oil into the solution slightly improved water vapor barrier, increased thickness and opacity, decreased transparency and modified thermal and mechanical properties of films. With addition of oil above 0.38%, the films were effective against the growth of Botrytis cinerea and Rhizopus stolonifer, indicating an inhibitory activity. Thus, gelatin-based edible films incorporated with MEO showed to be an effective way to inhibit microbial growth on the film surface.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据