Whey protein-based films incorporated with oregano essential oil
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Polímeros (São Carlos. Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-14282017000200158 |
Resumo: | Abstract This study aimed to prepare whey protein-based films incorporated with oregano essential oil at different concentrations, and evaluate their properties and antimicrobial activity. Films were more flexible with increasing the concentration of oregano oil and water vapor permeability was higher in the films with oregano oil. Increasing the concentration of essential oil decreased the water solubility. The solubility of control film and film with 1.5% oregano oil was 20.2 and 14.0%, respectively. The addition of 1% of oregano oil improved the resistance of the films. The tensile strength for the control film was 66.0 MPa, while for the film with 1% of oregano oil was 108.7 MPa. Films containing 1.5% oregano oil showed higher antimicrobial activity. The zone of inhibition ranged from 0 to 1.7 cm. The results showed that the whey protein-based films incorporated with oregano essential oil has potential application as active packaging. |
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Whey protein-based films incorporated with oregano essential oilactive filmwhey proteinnatural antimicrobialpackagingAbstract This study aimed to prepare whey protein-based films incorporated with oregano essential oil at different concentrations, and evaluate their properties and antimicrobial activity. Films were more flexible with increasing the concentration of oregano oil and water vapor permeability was higher in the films with oregano oil. Increasing the concentration of essential oil decreased the water solubility. The solubility of control film and film with 1.5% oregano oil was 20.2 and 14.0%, respectively. The addition of 1% of oregano oil improved the resistance of the films. The tensile strength for the control film was 66.0 MPa, while for the film with 1% of oregano oil was 108.7 MPa. Films containing 1.5% oregano oil showed higher antimicrobial activity. The zone of inhibition ranged from 0 to 1.7 cm. The results showed that the whey protein-based films incorporated with oregano essential oil has potential application as active packaging.Associação Brasileira de Polímeros2017-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-14282017000200158Polímeros v.27 n.2 2017reponame:Polímeros (São Carlos. Online)instname:Associação Brasileira de Polímeros (ABPol)instacron:ABPO10.1590/0104-1428.02016info:eu-repo/semantics/openAccessOliveira,Sandra Prestes Lessa FernandesBertan,Larissa CanhadasDe Rensis,Christiane Maciel Vasconcellos BarrosBilck,Ana PaulaVianna,Priscila Cristina Bizameng2017-08-04T00:00:00Zoai:scielo:S0104-14282017000200158Revistahttp://www.scielo.br/pohttps://old.scielo.br/oai/scielo-oai.php||revista@abpol.org.br1678-51690104-1428opendoar:2017-08-04T00:00Polímeros (São Carlos. Online) - Associação Brasileira de Polímeros (ABPol)false |
dc.title.none.fl_str_mv |
Whey protein-based films incorporated with oregano essential oil |
title |
Whey protein-based films incorporated with oregano essential oil |
spellingShingle |
Whey protein-based films incorporated with oregano essential oil Oliveira,Sandra Prestes Lessa Fernandes active film whey protein natural antimicrobial packaging |
title_short |
Whey protein-based films incorporated with oregano essential oil |
title_full |
Whey protein-based films incorporated with oregano essential oil |
title_fullStr |
Whey protein-based films incorporated with oregano essential oil |
title_full_unstemmed |
Whey protein-based films incorporated with oregano essential oil |
title_sort |
Whey protein-based films incorporated with oregano essential oil |
author |
Oliveira,Sandra Prestes Lessa Fernandes |
author_facet |
Oliveira,Sandra Prestes Lessa Fernandes Bertan,Larissa Canhadas De Rensis,Christiane Maciel Vasconcellos Barros Bilck,Ana Paula Vianna,Priscila Cristina Bizam |
author_role |
author |
author2 |
Bertan,Larissa Canhadas De Rensis,Christiane Maciel Vasconcellos Barros Bilck,Ana Paula Vianna,Priscila Cristina Bizam |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Oliveira,Sandra Prestes Lessa Fernandes Bertan,Larissa Canhadas De Rensis,Christiane Maciel Vasconcellos Barros Bilck,Ana Paula Vianna,Priscila Cristina Bizam |
dc.subject.por.fl_str_mv |
active film whey protein natural antimicrobial packaging |
topic |
active film whey protein natural antimicrobial packaging |
description |
Abstract This study aimed to prepare whey protein-based films incorporated with oregano essential oil at different concentrations, and evaluate their properties and antimicrobial activity. Films were more flexible with increasing the concentration of oregano oil and water vapor permeability was higher in the films with oregano oil. Increasing the concentration of essential oil decreased the water solubility. The solubility of control film and film with 1.5% oregano oil was 20.2 and 14.0%, respectively. The addition of 1% of oregano oil improved the resistance of the films. The tensile strength for the control film was 66.0 MPa, while for the film with 1% of oregano oil was 108.7 MPa. Films containing 1.5% oregano oil showed higher antimicrobial activity. The zone of inhibition ranged from 0 to 1.7 cm. The results showed that the whey protein-based films incorporated with oregano essential oil has potential application as active packaging. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-14282017000200158 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-14282017000200158 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/0104-1428.02016 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Associação Brasileira de Polímeros |
publisher.none.fl_str_mv |
Associação Brasileira de Polímeros |
dc.source.none.fl_str_mv |
Polímeros v.27 n.2 2017 reponame:Polímeros (São Carlos. Online) instname:Associação Brasileira de Polímeros (ABPol) instacron:ABPO |
instname_str |
Associação Brasileira de Polímeros (ABPol) |
instacron_str |
ABPO |
institution |
ABPO |
reponame_str |
Polímeros (São Carlos. Online) |
collection |
Polímeros (São Carlos. Online) |
repository.name.fl_str_mv |
Polímeros (São Carlos. Online) - Associação Brasileira de Polímeros (ABPol) |
repository.mail.fl_str_mv |
||revista@abpol.org.br |
_version_ |
1754212590422065152 |