Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/17552
Título: Characterization and antimicrobial properties of food packaging methylcellulose films containing stem extract of Ginja cherry
Autor: Campos, Débora
Piccirillo, Clara
Pullar, Robert C.
Castro, Paula M. L.
Pintado, M. E.
Palavras-chave: Edible food packaging
Cherry stem extract
Antimicrobial activity
Agricultural by-products
Data: 2014
Citação: CAMPOS, Débora …[et al.] - Characterization and antimicrobial properties of food packaging methylcellulose films containing stem extract of Ginja cherry. Journal of the Science of Food and Agriculture. ISSN 1097-0010. Vol. 94, n.º 10 (2014), p. 2097-2103
Resumo: BACKGROUND: Food contamination and spoilage is a problem causing growing concern. To avoid it, the use of food packaging with appropriate characteristics is essential; ideally, the packaging should protect food from external contamination and exhibit antibacterial properties. With this aim, methylcellulose (MC) films containing natural extracts from the stems of Ginja cherry, an agricultural by-product, were developed and characterized. RESULTS: The antibacterial activity of filmswas screened by the disc diffusion method and quantified using the viable cell count assay. The films inhibited the growth of both Gram-positive and Gram-negative strains (Listeria innocua, methicillin-sensitive Staphylococcus aureus, methicillin-resistant S. aureus, Salmonella Enteritidis, Escherichia coli). For the films with lower extract content, effectiveness against the microorganisms depended on the inoculum concentration. Scanning electron microscope images of the films showed that those containing the extracts had a smooth and continuous structure. UV–visible spectroscopy showed that thesematerials do not transmit light in the UV. CONCLUSION: This study shows that MC films containing agricultural by-products, in this case Ginja cherry stem extract, could be used to prevent food contamination by relevant bacterial strains and degradation by UV light. Using such materials in food packaging, the shelf life of food products could be extended while utilizing an otherwise wasted by-product.
Peer review: yes
URI: http://hdl.handle.net/10400.14/17552
Aparece nas colecções:CBQF - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpace
Formato BibTex MendeleyEndnote 

Todos os registos no repositório estão protegidos por leis de copyright, com todos os direitos reservados.