The Experts below are selected from a list of 339 Experts worldwide ranked by ideXlab platform
Carmen Cecília Tadini - One of the best experts on this subject based on the ideXlab platform.
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cassava starch composite films incorporated with cinnamon essential oil antimicrobial activity microstructure mechanical and barrier properties
Lwt - Food Science and Technology, 2013Co-Authors: Ana Cristina De Souza, G. E O Goto, J. A. Mainardi, A. C.v. Coelho, Carmen Cecília TadiniAbstract:Abstract Antimicrobial activity of cinnamon and clove essential oils is widely known; however their application to polymeric materials is already limited. Based on results of their minimum inhibitory concentration against Penicillium Commune and Eurotium amstelodami , cinnamon was chosen to be incorporated into cassava starch films in order to develop an active packaging. The effect of cinnamon essential oil were evaluated on antimicrobial activity, mechanical and barrier properties of films and the results were compared with those of control films (without antimicrobial agent). ANOVA ( P P. Commune and E. amstelodami , fungi commonly found in bread products.
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Cassava starch composite films incorporated with cinnamon essential oil: Antimicrobial activity, microstructure, mechanical and barrier properties
LWT - Food Science and Technology, 2013Co-Authors: Ana Cristina De Souza, G. E O Goto, J. A. Mainardi, A. C.v. Coelho, Carmen Cecília TadiniAbstract:Antimicrobial activity of cinnamon and clove essential oils is widely known; however their application to polymeric materials is already limited. Based on results of their minimum inhibitory concentration against Penicillium Commune and Eurotium amstelodami, cinnamon was chosen to be incorporated into cassava starch films in order to develop an active packaging. The effect of cinnamon essential oil were evaluated on antimicrobial activity, mechanical and barrier properties of films and the results were compared with those of control films (without antimicrobial agent). ANOVA (P
John M Krochta - One of the best experts on this subject based on the ideXlab platform.
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inhibition of Penicillium Commune by edible whey protein films incorporating lactoferrin lacto ferrin hydrolysate and lactoperoxidase systems
Journal of Food Science, 2005Co-Authors: John M KrochtaAbstract:ABSTRACT: Effects of lactoferrin (LF), lactoferrin hydrolysate (LFH), and lactoperoxidase systems (LPOS), both directly and incorporated into edible whey protein isolate (WPI) films, on the inhibition of Penicillium Commune were studied. Mechanical, oxygen-barrier, and color properties of WPI films with and without LPOS were also compared. Antimicrobial effects were examined by turbidity, disc diameter, surface spreading, and film surface inoculation tests. Film elastic modulus, tensile strength, percent elongation, oxygen permeability, and Hunter L, a, and b values were tested. LF and LFH at 10 mg/mL or higher inhibited P. Commune in 1% peptone water but not in potato dextrose broth. WPI films incorporating LPOS inhibited growth of P. Commune. The properties of WPI films were not significantly changed by incorporation of LPOS (P > 0.05).
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inhibition of Penicillium Commune by edible whey protein films incorporating lactoferrin lacto ferrin hydrolysate and lactoperoxidase systems
Journal of Food Science, 2005Co-Authors: John M KrochtaAbstract:ABSTRACT: Effects of lactoferrin (LF), lactoferrin hydrolysate (LFH), and lactoperoxidase systems (LPOS), both directly and incorporated into edible whey protein isolate (WPI) films, on the inhibition of Penicillium Commune were studied. Mechanical, oxygen-barrier, and color properties of WPI films with and without LPOS were also compared. Antimicrobial effects were examined by turbidity, disc diameter, surface spreading, and film surface inoculation tests. Film elastic modulus, tensile strength, percent elongation, oxygen permeability, and Hunter L, a, and b values were tested. LF and LFH at 10 mg/mL or higher inhibited P. Commune in 1% peptone water but not in potato dextrose broth. WPI films incorporating LPOS inhibited growth of P. Commune. The properties of WPI films were not significantly changed by incorporation of LPOS (P > 0.05).
Cristina M B S Pintado - One of the best experts on this subject based on the ideXlab platform.
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control of pathogenic and spoilage microorganisms from cheese surface by whey protein films containing malic acid nisin and natamycin
Food Control, 2010Co-Authors: Cristina M B S Pintado, Maria A S S Ferreira, Isabel SousaAbstract:The inhibitory effects of nisin, natamycin and malic acid, incorporated in whey protein films with pH 3, were investigated alone or with addition of sucrose esters, Tween80 or EDTA. Water vapour permeability measurements and mechanical and rheological tests were also assessed. EDTA and Tween80 did not significantly (P < 0.05) influence the inhibitory activity of films against Pseudomonas aeruginosa and Yarrowia lipolytica in contrast with the improved effect against Listeria monocytogenes, Penicillium Commune and Penicillium chrysogenum. Sucrose esters reduced significantly (P < 0.05) the inhibitory effect for Y. lipolytica and Penicillium spp. The present work provides an antimicrobial film formulation with potential to be a hurdle against spoilage and pathogenic microorganisms isolated from cheese surface.
Ana Cristina De Souza - One of the best experts on this subject based on the ideXlab platform.
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cassava starch composite films incorporated with cinnamon essential oil antimicrobial activity microstructure mechanical and barrier properties
Lwt - Food Science and Technology, 2013Co-Authors: Ana Cristina De Souza, G. E O Goto, J. A. Mainardi, A. C.v. Coelho, Carmen Cecília TadiniAbstract:Abstract Antimicrobial activity of cinnamon and clove essential oils is widely known; however their application to polymeric materials is already limited. Based on results of their minimum inhibitory concentration against Penicillium Commune and Eurotium amstelodami , cinnamon was chosen to be incorporated into cassava starch films in order to develop an active packaging. The effect of cinnamon essential oil were evaluated on antimicrobial activity, mechanical and barrier properties of films and the results were compared with those of control films (without antimicrobial agent). ANOVA ( P P. Commune and E. amstelodami , fungi commonly found in bread products.
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Cassava starch composite films incorporated with cinnamon essential oil: Antimicrobial activity, microstructure, mechanical and barrier properties
LWT - Food Science and Technology, 2013Co-Authors: Ana Cristina De Souza, G. E O Goto, J. A. Mainardi, A. C.v. Coelho, Carmen Cecília TadiniAbstract:Antimicrobial activity of cinnamon and clove essential oils is widely known; however their application to polymeric materials is already limited. Based on results of their minimum inhibitory concentration against Penicillium Commune and Eurotium amstelodami, cinnamon was chosen to be incorporated into cassava starch films in order to develop an active packaging. The effect of cinnamon essential oil were evaluated on antimicrobial activity, mechanical and barrier properties of films and the results were compared with those of control films (without antimicrobial agent). ANOVA (P
Isabel Sousa - One of the best experts on this subject based on the ideXlab platform.
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control of pathogenic and spoilage microorganisms from cheese surface by whey protein films containing malic acid nisin and natamycin
Food Control, 2010Co-Authors: Cristina M B S Pintado, Maria A S S Ferreira, Isabel SousaAbstract:The inhibitory effects of nisin, natamycin and malic acid, incorporated in whey protein films with pH 3, were investigated alone or with addition of sucrose esters, Tween80 or EDTA. Water vapour permeability measurements and mechanical and rheological tests were also assessed. EDTA and Tween80 did not significantly (P < 0.05) influence the inhibitory activity of films against Pseudomonas aeruginosa and Yarrowia lipolytica in contrast with the improved effect against Listeria monocytogenes, Penicillium Commune and Penicillium chrysogenum. Sucrose esters reduced significantly (P < 0.05) the inhibitory effect for Y. lipolytica and Penicillium spp. The present work provides an antimicrobial film formulation with potential to be a hurdle against spoilage and pathogenic microorganisms isolated from cheese surface.