Characterization of an edible coating based on alginate and essential oils
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2022 |
| Outros Autores: | , , |
| Tipo de documento: | Artigo |
| Idioma: | por |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/26145 |
Resumo: | The use of films, coatings or edible films applied to products is of growing importance in the food industry. Alginate is a widely used polysaccharide and rosemary and oregano oils have been applied as antimicrobial and antioxidant agents. The resistance of these films and the mass transfer through them are important parameters and must be studied. Thus, this work aimed to characterize an edible covering based on alginate and essential oils (rosemary and oregano). It can be seen that the addition of oils did not influence (p<0.05) the thickness and water solubility of the samples. The control sample (without essential oils) showed higher humidity (approximately 37 % higher) and lower water vapor permeability (65 % in average). It can also be concluded that the rosemary coating showed higher tensile strength and elongation. Thus, it can be concluded that the addition of essential oils in edible coverings made them more resistant when compared to the sample without this addition, indicating that they have potential for application in food. |
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Characterization of an edible coating based on alginate and essential oilsCaracterización de un recubrimiento comestible a base de alginato y aceites esencialesCaracterização de cobertura comestível a base de alginato e óleos essenciaisEdible packagingRosemary essential oilOregano Essential oil.Envase comestibleAceite esencial de romeroAceite esencial de orégano.Embalagem comestívelÓleo essencial de alecrimÓleo essencial de orégano.The use of films, coatings or edible films applied to products is of growing importance in the food industry. Alginate is a widely used polysaccharide and rosemary and oregano oils have been applied as antimicrobial and antioxidant agents. The resistance of these films and the mass transfer through them are important parameters and must be studied. Thus, this work aimed to characterize an edible covering based on alginate and essential oils (rosemary and oregano). It can be seen that the addition of oils did not influence (p<0.05) the thickness and water solubility of the samples. The control sample (without essential oils) showed higher humidity (approximately 37 % higher) and lower water vapor permeability (65 % in average). It can also be concluded that the rosemary coating showed higher tensile strength and elongation. Thus, it can be concluded that the addition of essential oils in edible coverings made them more resistant when compared to the sample without this addition, indicating that they have potential for application in food.El uso de películas, recubrimientos o films comestibles aplicados a los productos tiene una importancia creciente en la industria alimentaria. El alginato es un polisacárido muy utilizado y los aceites de romero y orégano se han aplicado como agentes antimicrobianos y antioxidantes. La resistencia de estas películas y la transferencia de masa a través de ellas son parámetros importantes y deben ser estudiados, por lo que este trabajo tuvo como objetivo caracterizar el recubrimiento comestible a base de alginato y aceites esenciales (romero y orégano). Se observa que la adición de aceites no influyó (p<0,05) en el espesor y la solubilidad en agua de las muestras. La muestra de control (sin aceites esenciales) mostró una mayor humedad (aproximadamente un 37% más) y una menor permeabilidad al vapor de agua (65% de media). También se puede concluir que el recubrimiento de romero mostró una mayor resistencia a la tracción y alargamiento. Por lo tanto, se puede concluir que la adición de aceites esenciales en las cubiertas comestibles las hizo más resistentes en comparación con la muestra sin esta adición, lo que indica que tienen potencial para su aplicación en los alimentos.A utilização de filmes, coberturas ou películas comestíveis aplicadas em produtos tem crescente importância na indústria alimentícia. O alginato é um polissacarídeo muito utilizado e os óleos de alecrim e orégano vêm sendo aplicados como agentes antimicrobianos e antioxidantes. A resistência dessas películas e a transferência de massa através das mesmas são parâmetros importantes e devem ser estudados, dessa forma, esse trabalho teve como objetivo caracterizar cobertura comestível a base de alginato e óleos essências (alecrim e orégano). Nota-se que a adição de óleos não influenciou (p<0,05) na espessura e solubilidade de água das amostras. A amostra controle (sem óleos essenciais) apresentou maior umidade (aproximadamente 37 % maior) e menor permeabilidade ao vapor de água (65 % em média). Conclui-se ainda, que a cobertura de alecrim apresentou maior tensão a ruptura e elongação. Deste modo, pode-se concluir que a adição de óleos essências em cobertura comestível a tornou mais resistente se comparado com a amostra sem essa adição, indicando que a mesma apresenta potencial para aplicação em alimentos.Research, Society and Development2022-02-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2614510.33448/rsd-v11i2.26145Research, Society and Development; Vol. 11 No. 2; e52911226145Research, Society and Development; Vol. 11 Núm. 2; e52911226145Research, Society and Development; v. 11 n. 2; e529112261452525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/26145/22834Copyright (c) 2022 Kamila Alvares Cherman; Monica Regina da Silva Scapim; Jaqueline Ferreira Silva; Grasiele Scaramal Madronahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCherman, Kamila Alvares Scapim, Monica Regina da Silva Silva, Jaqueline Ferreira Madrona, Grasiele Scaramal 2022-02-07T01:42:50Zoai:ojs.pkp.sfu.ca:article/26145Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:44:15.587419Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Characterization of an edible coating based on alginate and essential oils Caracterización de un recubrimiento comestible a base de alginato y aceites esenciales Caracterização de cobertura comestível a base de alginato e óleos essenciais |
| title |
Characterization of an edible coating based on alginate and essential oils |
| spellingShingle |
Characterization of an edible coating based on alginate and essential oils Cherman, Kamila Alvares Edible packaging Rosemary essential oil Oregano Essential oil. Envase comestible Aceite esencial de romero Aceite esencial de orégano. Embalagem comestível Óleo essencial de alecrim Óleo essencial de orégano. |
| title_short |
Characterization of an edible coating based on alginate and essential oils |
| title_full |
Characterization of an edible coating based on alginate and essential oils |
| title_fullStr |
Characterization of an edible coating based on alginate and essential oils |
| title_full_unstemmed |
Characterization of an edible coating based on alginate and essential oils |
| title_sort |
Characterization of an edible coating based on alginate and essential oils |
| author |
Cherman, Kamila Alvares |
| author_facet |
Cherman, Kamila Alvares Scapim, Monica Regina da Silva Silva, Jaqueline Ferreira Madrona, Grasiele Scaramal |
| author_role |
author |
| author2 |
Scapim, Monica Regina da Silva Silva, Jaqueline Ferreira Madrona, Grasiele Scaramal |
| author2_role |
author author author |
| dc.contributor.author.fl_str_mv |
Cherman, Kamila Alvares Scapim, Monica Regina da Silva Silva, Jaqueline Ferreira Madrona, Grasiele Scaramal |
| dc.subject.por.fl_str_mv |
Edible packaging Rosemary essential oil Oregano Essential oil. Envase comestible Aceite esencial de romero Aceite esencial de orégano. Embalagem comestível Óleo essencial de alecrim Óleo essencial de orégano. |
| topic |
Edible packaging Rosemary essential oil Oregano Essential oil. Envase comestible Aceite esencial de romero Aceite esencial de orégano. Embalagem comestível Óleo essencial de alecrim Óleo essencial de orégano. |
| description |
The use of films, coatings or edible films applied to products is of growing importance in the food industry. Alginate is a widely used polysaccharide and rosemary and oregano oils have been applied as antimicrobial and antioxidant agents. The resistance of these films and the mass transfer through them are important parameters and must be studied. Thus, this work aimed to characterize an edible covering based on alginate and essential oils (rosemary and oregano). It can be seen that the addition of oils did not influence (p<0.05) the thickness and water solubility of the samples. The control sample (without essential oils) showed higher humidity (approximately 37 % higher) and lower water vapor permeability (65 % in average). It can also be concluded that the rosemary coating showed higher tensile strength and elongation. Thus, it can be concluded that the addition of essential oils in edible coverings made them more resistant when compared to the sample without this addition, indicating that they have potential for application in food. |
| publishDate |
2022 |
| dc.date.none.fl_str_mv |
2022-02-04 |
| 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://rsdjournal.org/index.php/rsd/article/view/26145 10.33448/rsd-v11i2.26145 |
| url |
https://rsdjournal.org/index.php/rsd/article/view/26145 |
| identifier_str_mv |
10.33448/rsd-v11i2.26145 |
| dc.language.iso.fl_str_mv |
por |
| language |
por |
| dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/26145/22834 |
| dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by/4.0 |
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openAccess |
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application/pdf |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development; Vol. 11 No. 2; e52911226145 Research, Society and Development; Vol. 11 Núm. 2; e52911226145 Research, Society and Development; v. 11 n. 2; e52911226145 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Universidade Federal de Itajubá (UNIFEI) |
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UNIFEI |
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UNIFEI |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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rsd.articles@gmail.com |
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1797052704535609344 |