ITPN   24979
INSTITUTO DE TECNOLOGIA EN POLIMEROS Y NANOTECNOLOGIA
Unidad Ejecutora - UE
artículos
Título:
Effect of type of encapsulating agent on physical properties of edible films based on alginate and thyme oil
Autor/es:
ROSA NAVARRO; CARLA ARANCIBIA; MARIA LIDIA HERRERA; SILVIA MATIACEVICH
Revista:
FOOD AND BIOPRODUCTS PROCESSING
Editorial:
INST CHEMICAL ENGINEERS
Referencias:
Año: 2016 vol. 97 p. 63 - 75
ISSN:
0960-3085
Resumen:
tActive edible coatings incorporating antimicrobial agents such as thyme oil are studied toimprove the shelf-life of fresh foods. The type of encapsulating agents used to microen-capsulate the active compound could affect both, emulsions and film?s physical properties.The aim was to study the effect of different encapsulating agents (trehalose, -cyclodextrinand Tween 20) on physical and antimicrobial properties of alginate/thyme oil emulsions andfilms. Physical and antimicrobial characterization of film-forming emulsion and films weredeveloped. Results showed differences in rheological behavior, particle size and stability ofemulsions by encapsulating type. The highest stability of emulsions containing Tween 20(instability of 0.69%) was attributed to more interactions between components (observed byFTIR) and the lowest particle size, but other samples also showed high stability (instability