Effect of biodegradable starch packing on storage of processed cheese

Detalhes bibliográficos
Autor(a) principal: Olivato, Juliana Bonametti
Data de Publicação: 2006
Outros Autores: Mali, Suzana, Grossmann, Maria Victória Eiras
Tipo de documento: Artigo
Idioma: por
Título da fonte: Semina. Ciências Agrárias (Online)
Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2400
Resumo: There is an increasing interest in the utilization of renewable resources for the production of food packaging. Among the biopolymers, starches from several sources have been considered as one of the most promising material for this purpose; and the reasons for this are that starches are biodegradable, inexpensive and available in all world. This work had the objective of evaluate the effect of yam starch biodegradable packaging on storage (30 days / 4oC) of comercial-processed cheese and to compare with conventional packaging. The results showed that conventional packaging presented the better behavior on weight and water activity retention of samples during all storage time than starch packaging. Considering microbiological counts, only control samples (unpackaged) showed contamination. Titratable acidity and pH of packaged samples did not differ for starch or conventional package (Tukey test, p ? 0.05) during all storage time. Considering the presented results, yam starch could be used as an alternative to package processed cheese, but more studies have to be done to improve starch films as a water vapor barrier.  
id UEL-11_9280649616617899481d5a8c10d4ec4d
oai_identifier_str oai:ojs.pkp.sfu.ca:article/2400
network_acronym_str UEL-11
network_name_str Semina. Ciências Agrárias (Online)
repository_id_str
spelling Effect of biodegradable starch packing on storage of processed cheeseEfeito de embalagem biodegradável de amido no armazenamento de queijo processadoBiodegradable packageStorage and processed cheese.Embalagens biodegradáveisArmazenamento e queijo processado.There is an increasing interest in the utilization of renewable resources for the production of food packaging. Among the biopolymers, starches from several sources have been considered as one of the most promising material for this purpose; and the reasons for this are that starches are biodegradable, inexpensive and available in all world. This work had the objective of evaluate the effect of yam starch biodegradable packaging on storage (30 days / 4oC) of comercial-processed cheese and to compare with conventional packaging. The results showed that conventional packaging presented the better behavior on weight and water activity retention of samples during all storage time than starch packaging. Considering microbiological counts, only control samples (unpackaged) showed contamination. Titratable acidity and pH of packaged samples did not differ for starch or conventional package (Tukey test, p ? 0.05) during all storage time. Considering the presented results, yam starch could be used as an alternative to package processed cheese, but more studies have to be done to improve starch films as a water vapor barrier.   Há um interesse crescente no emprego de matérias-primas provenientes de recursos renováveis para a produção de embalagens para alimentos. Dentre os biopolímeros mais promissores para este fim estão os amidos de diversas fontes botânicas, que são biodegradáveis, têm custo baixo e estão disponíveis em todo o mundo. Assim sendo, este trabalho teve como objetivo avaliar o efeito de embalagens biodegradáveis de amido de inhame no armazenamento (30 dias / 4oc) de queijo processado obtido de fonte comercial, e comparar o seu desempenho com o de embalagens convencionais. Os resultados obtidos mostraram que a embalagem convencional foi mais eficaz na retenção do peso e atividade de água das amostras do que a embalagem de amido. Quanto à contagem microbiana, apenas as amostras não embaladas apresentaram contaminação. A acidez titulável e o ph não diferiram nas amostras embaladas durante todo o tempo de armazenamento (teste de tukey, p  £  0,05). Considerando os resultados apresentados, verificou-se que a utilização de embalagens de amido de inhame pode ser uma alternativa para este tipo de produto, desde que, mais estudos sejam realizados no sentido de aprimorar a embalagem de amido como barreira às trocas de vapor de água.   UEL2006-06-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/240010.5433/1679-0359.2006v27n1p81Semina: Ciências Agrárias; Vol. 27 No. 1 (2006); 81-88Semina: Ciências Agrárias; v. 27 n. 1 (2006); 81-881679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELporhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2400/2055Olivato, Juliana BonamettiMali, SuzanaGrossmann, Maria Victória Eirasinfo:eu-repo/semantics/openAccess2010-04-15T13:00:44Zoai:ojs.pkp.sfu.ca:article/2400Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2010-04-15T13:00:44Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false
dc.title.none.fl_str_mv Effect of biodegradable starch packing on storage of processed cheese
Efeito de embalagem biodegradável de amido no armazenamento de queijo processado
title Effect of biodegradable starch packing on storage of processed cheese
spellingShingle Effect of biodegradable starch packing on storage of processed cheese
Olivato, Juliana Bonametti
Biodegradable package
Storage and processed cheese.
Embalagens biodegradáveis
Armazenamento e queijo processado.
title_short Effect of biodegradable starch packing on storage of processed cheese
title_full Effect of biodegradable starch packing on storage of processed cheese
title_fullStr Effect of biodegradable starch packing on storage of processed cheese
title_full_unstemmed Effect of biodegradable starch packing on storage of processed cheese
title_sort Effect of biodegradable starch packing on storage of processed cheese
author Olivato, Juliana Bonametti
author_facet Olivato, Juliana Bonametti
Mali, Suzana
Grossmann, Maria Victória Eiras
author_role author
author2 Mali, Suzana
Grossmann, Maria Victória Eiras
author2_role author
author
dc.contributor.author.fl_str_mv Olivato, Juliana Bonametti
Mali, Suzana
Grossmann, Maria Victória Eiras
dc.subject.por.fl_str_mv Biodegradable package
Storage and processed cheese.
Embalagens biodegradáveis
Armazenamento e queijo processado.
topic Biodegradable package
Storage and processed cheese.
Embalagens biodegradáveis
Armazenamento e queijo processado.
description There is an increasing interest in the utilization of renewable resources for the production of food packaging. Among the biopolymers, starches from several sources have been considered as one of the most promising material for this purpose; and the reasons for this are that starches are biodegradable, inexpensive and available in all world. This work had the objective of evaluate the effect of yam starch biodegradable packaging on storage (30 days / 4oC) of comercial-processed cheese and to compare with conventional packaging. The results showed that conventional packaging presented the better behavior on weight and water activity retention of samples during all storage time than starch packaging. Considering microbiological counts, only control samples (unpackaged) showed contamination. Titratable acidity and pH of packaged samples did not differ for starch or conventional package (Tukey test, p ? 0.05) during all storage time. Considering the presented results, yam starch could be used as an alternative to package processed cheese, but more studies have to be done to improve starch films as a water vapor barrier.  
publishDate 2006
dc.date.none.fl_str_mv 2006-06-30
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2400
10.5433/1679-0359.2006v27n1p81
url https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2400
identifier_str_mv 10.5433/1679-0359.2006v27n1p81
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2400/2055
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv UEL
publisher.none.fl_str_mv UEL
dc.source.none.fl_str_mv Semina: Ciências Agrárias; Vol. 27 No. 1 (2006); 81-88
Semina: Ciências Agrárias; v. 27 n. 1 (2006); 81-88
1679-0359
1676-546X
reponame:Semina. Ciências Agrárias (Online)
instname:Universidade Estadual de Londrina (UEL)
instacron:UEL
instname_str Universidade Estadual de Londrina (UEL)
instacron_str UEL
institution UEL
reponame_str Semina. Ciências Agrárias (Online)
collection Semina. Ciências Agrárias (Online)
repository.name.fl_str_mv Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)
repository.mail.fl_str_mv semina.agrarias@uel.br
_version_ 1799306058036936704

Registros relacionados