Please use this identifier to cite or link to this item: http://hdl.handle.net/10316/26844
Title: Functional properties of sodium and calcium caseinate antimicrobial active films containing carvacrol
Authors: Arrieta, Marina P. 
Peltzer, Mercedes A. 
López, Juan 
Garrigós, María del Carmen 
Valente, Artur J. M. 
Jiménez, Alfonso 
Keywords: Active food packaging; Edible films; Carvacrol; Caseinates; Dye diffusion; Antimicrobial properties
Issue Date: Jan-2014
Publisher: Elsevier
Keywords: Active food packaging; Edible films; Carvacrol; Caseinates; Dye diffusion; Antimicrobial properties
Issue Date: Jan-2014
Publisher: Elsevier
Citation: ARRIETA, Maria P. [et al.] - Functional properties of sodium and calcium caseinate antimicrobial active films containing carvacrol. "Journal of Food Engineering". ISSN 0260-8774. Vol. 121 (2014) p. 94-101
Abstract: Active edible films were prepared by adding carvacrol into sodium caseinate (SC) and calcium caseinate (CC) matrices plasticized with two different glycerol concentrations (25 and 35 wt%) prepared by solvent casting. Functional characterisation of these bio-films was carried out by determination of some of their physico-chemical properties, such as colour, transparency, oxygen barrier, wettability, dye permeation properties and antibacterial effectiveness against Gram negative and Gram positive bacteria. All films exhibited good performance in terms of optical properties in the CIELab space showing high transparency. Carvacrol was able to reduce CC oxygen permeability and slightly increased the surface hydrophobicity. Dye diffusion experiments were performed to evaluate permeation properties. The diffusion of dye through films revealed that SC was more permeable than CC. The agar diffusion method was used for the evaluation of the films antimicrobial effectiveness against Escherichia coli and Staphylococcus aureus. Both SC and CC edible films with carvacrol showed inhibitory effects on both bacteria.
URI: http://hdl.handle.net/10316/26844
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2013.08.015
Rights: openAccess
Appears in Collections:FCTUC Química - Artigos em Revistas Internacionais

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