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Abstract:

The release and antimicrobial activity of potassium sorbate (KS) supported in tapioca starch-glycerol edible films prepared by different gelatinization/drying techniques against Zygosaccharomyces bailii was studied. Antimicrobial release in liquid media of different pHs (3.0-6.0) could be approximated to a pseudo first-order kinetic model and was almost accomplished after 30 min. Filmmaking method involving slow gelatinization and drying rate resulted in the highest fraction of KS released at equilibrium. Rate constant was higher when pH of the receiving media was 4.5 and fast gelatinization/fast drying had been used. The effectiveness of the preservative released for controlling the microbial growth depended on the pH of the receiving media, being higher at pH 3.0. No effect of filmmaking method was observed. In relation to film effectiveness as a barrier to contamination, it was observed that the preservative was available to prevent an external Z. bailii contamination and also to control yeast growth in an acidified (pH 4.5) high water activity (a w = 0.980) semisolid product. © Springer-Verlag 2007.

Registro:

Documento: Artículo
Título:Antimicrobial performance of potassium sorbate supported in tapioca starch edible films
Autor:Flores, S.; Haedo, A.S.; Campos, C.; Gerschenson, L.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Departamento de Computación, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Palabras clave:Antimicrobial performance; Edible film; Filmmaking method; Preservative release; Sorbates; Starch; Drying; Food preservatives; Gelation; pH effects; Potassium compounds; Rate constants; Starch; Antimicrobial performance; Edible film; Filmmaking method; Preservative release; Sorbates; Food products; Manihot esculenta; Zygosaccharomyces; Zygosaccharomyces bailii
Año:2007
Volumen:225
Número:3-4
Página de inicio:375
Página de fin:384
DOI: http://dx.doi.org/10.1007/s00217-006-0427-5
Título revista:European Food Research and Technology
Título revista abreviado:Eur. Food Res. Technol.
ISSN:14382377
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_14382377_v225_n3-4_p375_Flores

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Citas:

---------- APA ----------
Flores, S., Haedo, A.S., Campos, C. & Gerschenson, L. (2007) . Antimicrobial performance of potassium sorbate supported in tapioca starch edible films. European Food Research and Technology, 225(3-4), 375-384.
http://dx.doi.org/10.1007/s00217-006-0427-5
---------- CHICAGO ----------
Flores, S., Haedo, A.S., Campos, C., Gerschenson, L. "Antimicrobial performance of potassium sorbate supported in tapioca starch edible films" . European Food Research and Technology 225, no. 3-4 (2007) : 375-384.
http://dx.doi.org/10.1007/s00217-006-0427-5
---------- MLA ----------
Flores, S., Haedo, A.S., Campos, C., Gerschenson, L. "Antimicrobial performance of potassium sorbate supported in tapioca starch edible films" . European Food Research and Technology, vol. 225, no. 3-4, 2007, pp. 375-384.
http://dx.doi.org/10.1007/s00217-006-0427-5
---------- VANCOUVER ----------
Flores, S., Haedo, A.S., Campos, C., Gerschenson, L. Antimicrobial performance of potassium sorbate supported in tapioca starch edible films. Eur. Food Res. Technol. 2007;225(3-4):375-384.
http://dx.doi.org/10.1007/s00217-006-0427-5