Study of Antimicrobial Property of Spices in Starch Films: An Experimental Proposal

Detalhes bibliográficos
Autor(a) principal: Maciel, Cristiane C. [UNESP]
Data de Publicação: 2020
Outros Autores: Rodrigues, Jessica S. [UNESP], Freitas, Amanda S. M. de [UNESP], Ferreira, Marystela [UNESP]
Tipo de documento: Artigo
Idioma: por
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.21577/1984-6835.20200098
http://hdl.handle.net/11449/208925
Resumo: The proposed experiment studies the antimicrobial properties of spices, cloves and cinnamon. Materials of easy access and low cost were used, aiming that the experimental procedure can be applied in laboratory classes of undergraduate courses. In this context, corn starch films were produced with infusions of spices. To facilitate the handling of the film, a plasticizer, glycerol, was added. The films were prepared from solutions and dried at room temperature. The visual analysis, documented by photos, was performed daily for 7 days. The visual comparison of the films was performed with the control (without spices), cloves and cinnamon within the expiration date, and with the same expired spices. The total duration of the experiment was one week, with the preparation of the films made in the first class, followed by the daily monitoring of the samples and the closing of the experiment in the next week's class. It was possible to observe the gradual growth of microorganisms in the control films and those prepared with extracts of cloves and cinnamon out of date. While for films prepared with cloves and cinnamon within the current validity period, microbial formations were not observed.
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spelling Study of Antimicrobial Property of Spices in Starch Films: An Experimental ProposalClovecinnamonstarch thermoplasticantimicrobial propertiesteaching experimentThe proposed experiment studies the antimicrobial properties of spices, cloves and cinnamon. Materials of easy access and low cost were used, aiming that the experimental procedure can be applied in laboratory classes of undergraduate courses. In this context, corn starch films were produced with infusions of spices. To facilitate the handling of the film, a plasticizer, glycerol, was added. The films were prepared from solutions and dried at room temperature. The visual analysis, documented by photos, was performed daily for 7 days. The visual comparison of the films was performed with the control (without spices), cloves and cinnamon within the expiration date, and with the same expired spices. The total duration of the experiment was one week, with the preparation of the films made in the first class, followed by the daily monitoring of the samples and the closing of the experiment in the next week's class. It was possible to observe the gradual growth of microorganisms in the control films and those prepared with extracts of cloves and cinnamon out of date. While for films prepared with cloves and cinnamon within the current validity period, microbial formations were not observed.Univ Estadual Paulista, Campus Sorocaba,Ave Tres de Marco 511, BR-18087180 Sorocaba, SP, BrazilUniv Estadual Paulista, CCTS, Rodovia Joao Leme dos Santos SP 264 Km 110 S-N, BR-18087180 Sorocaba, SP, BrazilUniv Fed Sao Paulo, Campus Sao Jose dos Campos,Rua Talim 330, BR-12231280 Sao Jose Dos Campos, SP, BrazilUniv Estadual Paulista, Campus Sorocaba,Ave Tres de Marco 511, BR-18087180 Sorocaba, SP, BrazilUniv Estadual Paulista, CCTS, Rodovia Joao Leme dos Santos SP 264 Km 110 S-N, BR-18087180 Sorocaba, SP, BrazilBrazilian Chemical SocUniversidade Estadual Paulista (Unesp)Universidade Federal de São Paulo (UNIFESP)Maciel, Cristiane C. [UNESP]Rodrigues, Jessica S. [UNESP]Freitas, Amanda S. M. de [UNESP]Ferreira, Marystela [UNESP]2021-06-25T11:43:24Z2021-06-25T11:43:24Z2020-09-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article1236-1243http://dx.doi.org/10.21577/1984-6835.20200098Revista Virtual De Quimica. Niteroi: Brazilian Chemical Soc, v. 12, n. 5, p. 1236-1243, 2020.1984-6835http://hdl.handle.net/11449/20892510.21577/1984-6835.20200098WOS:000586055600014Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPporRevista Virtual De Quimicainfo:eu-repo/semantics/openAccess2021-10-23T19:23:25Zoai:repositorio.unesp.br:11449/208925Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T14:36:45.362658Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Study of Antimicrobial Property of Spices in Starch Films: An Experimental Proposal
title Study of Antimicrobial Property of Spices in Starch Films: An Experimental Proposal
spellingShingle Study of Antimicrobial Property of Spices in Starch Films: An Experimental Proposal
Maciel, Cristiane C. [UNESP]
Clove
cinnamon
starch thermoplastic
antimicrobial properties
teaching experiment
title_short Study of Antimicrobial Property of Spices in Starch Films: An Experimental Proposal
title_full Study of Antimicrobial Property of Spices in Starch Films: An Experimental Proposal
title_fullStr Study of Antimicrobial Property of Spices in Starch Films: An Experimental Proposal
title_full_unstemmed Study of Antimicrobial Property of Spices in Starch Films: An Experimental Proposal
title_sort Study of Antimicrobial Property of Spices in Starch Films: An Experimental Proposal
author Maciel, Cristiane C. [UNESP]
author_facet Maciel, Cristiane C. [UNESP]
Rodrigues, Jessica S. [UNESP]
Freitas, Amanda S. M. de [UNESP]
Ferreira, Marystela [UNESP]
author_role author
author2 Rodrigues, Jessica S. [UNESP]
Freitas, Amanda S. M. de [UNESP]
Ferreira, Marystela [UNESP]
author2_role author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
Universidade Federal de São Paulo (UNIFESP)
dc.contributor.author.fl_str_mv Maciel, Cristiane C. [UNESP]
Rodrigues, Jessica S. [UNESP]
Freitas, Amanda S. M. de [UNESP]
Ferreira, Marystela [UNESP]
dc.subject.por.fl_str_mv Clove
cinnamon
starch thermoplastic
antimicrobial properties
teaching experiment
topic Clove
cinnamon
starch thermoplastic
antimicrobial properties
teaching experiment
description The proposed experiment studies the antimicrobial properties of spices, cloves and cinnamon. Materials of easy access and low cost were used, aiming that the experimental procedure can be applied in laboratory classes of undergraduate courses. In this context, corn starch films were produced with infusions of spices. To facilitate the handling of the film, a plasticizer, glycerol, was added. The films were prepared from solutions and dried at room temperature. The visual analysis, documented by photos, was performed daily for 7 days. The visual comparison of the films was performed with the control (without spices), cloves and cinnamon within the expiration date, and with the same expired spices. The total duration of the experiment was one week, with the preparation of the films made in the first class, followed by the daily monitoring of the samples and the closing of the experiment in the next week's class. It was possible to observe the gradual growth of microorganisms in the control films and those prepared with extracts of cloves and cinnamon out of date. While for films prepared with cloves and cinnamon within the current validity period, microbial formations were not observed.
publishDate 2020
dc.date.none.fl_str_mv 2020-09-01
2021-06-25T11:43:24Z
2021-06-25T11:43:24Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.21577/1984-6835.20200098
Revista Virtual De Quimica. Niteroi: Brazilian Chemical Soc, v. 12, n. 5, p. 1236-1243, 2020.
1984-6835
http://hdl.handle.net/11449/208925
10.21577/1984-6835.20200098
WOS:000586055600014
url http://dx.doi.org/10.21577/1984-6835.20200098
http://hdl.handle.net/11449/208925
identifier_str_mv Revista Virtual De Quimica. Niteroi: Brazilian Chemical Soc, v. 12, n. 5, p. 1236-1243, 2020.
1984-6835
10.21577/1984-6835.20200098
WOS:000586055600014
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv Revista Virtual De Quimica
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 1236-1243
dc.publisher.none.fl_str_mv Brazilian Chemical Soc
publisher.none.fl_str_mv Brazilian Chemical Soc
dc.source.none.fl_str_mv Web of Science
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
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