Antifungal starch-based edible films containing Aloe vera

被引：56

作者：

Ortega-Toro, Rodrigo ^{[1
]}

Collazo-Bigliardi, Sofia ^{[2
]}

Rosello, Josefa ^{[2
]}

Santamarina, Pilar ^{[2
]}

Chiralt, Amparo ^{[2
]}

机构：

[1] Univ Nacl Abierta & Distancia, Cadena Formac Alimentos, Escuela Ciencias Basicas Tecnol & Ingn, Sede Nacl JCM, Calle 14 Sur 14-23, Bogota, DC, Colombia

[2] Univ Politecn Valencia, Dept Tecnol Alimentos, Inst Ingn Alimentos Desarrollo, Camino Vera S-N, E-46022 Valencia, Spain

来源：

FOOD HYDROCOLLOIDS | 2017年 / 72卷

关键词：

In vitro assays; In vivo assays; Weight loss; Physical properties; Structural properties; MECHANICAL-PROPERTIES; WATER SORPTION; GEL; QUALITY; ENHANCEMENT; MAINTENANCE; ISOTHERMS; PHASE; LIFE;

D O I：

10.1016/j.foodhyd.2017.05.023

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Aloe vera gel, analysed as to its antifungal properties against six fungi causing plant diseases, was found to be most effective against Fusarium oxysporum. It was included in different ratios in starch based films plastiziced with glycerol to obtain antifungal films. These were characterized as to their physical (barrier and optical) and structural properties. Films containing the highest ratio of Aloe vera solids (1:1, with respect to starch) and different glycerol mass ratios with respect to starch (0.15 and 0.25) were analysed as to the water sorption and water plasticization effects, in order to discover the water sensitivity of the films in different RH ambients. Films with 0.15 g glycerol/g starch were more homogenous, with a lower degree of starch crystallization, reduced water vapour permeability and higher gloss and transparency. These films with the highest Aloe vera ratio were effective at controlling fungal decay and weight loss in cherry tomatoes. (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：1 / 10

页数：10

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