Cassava starch films incorporated with clove essential oil and nanoclay as a strategy to increase the shelf life of strawberries

被引：14

作者：

Alves-Silva, Gisele Fernanda ^{[1
]}

Santos, Luan Gustavo ^{[1
]}

Martins, Vilasia Guimaraes ^{[1
]}

Cortez-Vega, William Renzo ^{[2
]}

机构：

[1] Fed Univ Rio Grande, Sch Chem & Food Engn, Lab Food Technol, BR-96203900 Rio Grande, RS, Brazil

[2] Fed Univ Grande Dourados, Lab Bioengn, Fac Engineer, BR-79804970 Dourados, MS, Brazil

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2022年 / 57卷 / 10期

关键词：

Active films; eco-friendly films; essential oil; food packaging; strawberry;

D O I：

10.1111/ijfs.16014

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The incorporation of essential oil and nanocomposites can develop bioplastics with antioxidant and antimicrobial effects that extend the shelf life of food. In this study, active cassava starch films were incorporated with clove essential oil (CEO) and montmorillonite (MMT) for application on fresh strawberries. Central composite design was used in the development of cassava starch active films and the mechanical, barrier, antioxidant and antimicrobial properties were evaluated. The effects of active films on the quality of fresh strawberries were investigated. The incorporation of MMT and CEO promoted better mechanical performance (elongation greater than 180%), greater light barrier properties (opacity greater than 17%) and high antioxidant action due to the content of polyphenols present (32 mg GAE/g). Strawberries packed with the active films showed less changes in the parameters of colour, acidity and microbial contamination during the storage period evaluated.

引用

页码：6690 / 6698

页数：9

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