Physical, antimicrobial and antioxidant properties of starch‐based film containing ethanolic propolis extract
Propolis is a natural product that meets the requirements as functional additive for food packaging due to its antioxidant and antimicrobial activities. In this work, ethanolic propolis extract (EPE) was incorporated in cassava starch films, and characterisations with respect to their microstructure...
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| Veröffentlicht in: | International journal of food science & technology 2015-09, Vol.50 (9), p.2080-2087 |
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| container_title | International journal of food science & technology |
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| creator | Araújo, Grace Kelly P Souza, Silvio J Silva, Marcos V Yamashita, Fabio Gonçalves, Odinei H Leimann, Fernanda V Shirai, Marianne A |
| description | Propolis is a natural product that meets the requirements as functional additive for food packaging due to its antioxidant and antimicrobial activities. In this work, ethanolic propolis extract (EPE) was incorporated in cassava starch films, and characterisations with respect to their microstructure, mechanical properties, water vapour permeability (WVP), moisture sorption kinetics as well as antimicrobial and antioxidant capacities were performed. The results showed that tensile strength was not affected (P > 0.05) by the presence of EPE but Young's modulus decreased about 50% when compared to control films possibly because of EPE plasticiser effect. When 1% EPE was used, changes in moisture sorption properties were detected by a slightly hydrophobic character at films WVP. When extracted from the films, propolis retained its antioxidant activity. The films exhibited antimicrobial activity against Staphylococcus aureus and Escherichia coli even at low EPE concentrations (0.5%) mainly due to its phenolic compounds. |
| doi_str_mv | 10.1111/ijfs.12869 |
| format | Article |
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In this work, ethanolic propolis extract (EPE) was incorporated in cassava starch films, and characterisations with respect to their microstructure, mechanical properties, water vapour permeability (WVP), moisture sorption kinetics as well as antimicrobial and antioxidant capacities were performed. The results showed that tensile strength was not affected (P > 0.05) by the presence of EPE but Young's modulus decreased about 50% when compared to control films possibly because of EPE plasticiser effect. When 1% EPE was used, changes in moisture sorption properties were detected by a slightly hydrophobic character at films WVP. When extracted from the films, propolis retained its antioxidant activity. The films exhibited antimicrobial activity against Staphylococcus aureus and Escherichia coli even at low EPE concentrations (0.5%) mainly due to its phenolic compounds.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.12869</identifier><language>eng</language><publisher>Oxford: Published for the Institute of Food Science and Technology (U.K.) by Blackwell Scientific Publications</publisher><subject>Active packaging ; anti-infective properties ; Antimicrobial agents ; antioxidant activity ; Antioxidants ; biodegradable packaging ; Carbohydrates ; cassava starch ; Escherichia coli ; Ethanol ; food additives ; food packaging ; Food science ; hydrophobicity ; microstructure ; modulus of elasticity ; Natural products ; permeability ; phenolic compounds ; plasticizers ; propolis ; sorption ; Staphylococcus aureus ; tensile strength ; water vapor</subject><ispartof>International journal of food science & technology, 2015-09, Vol.50 (9), p.2080-2087</ispartof><rights>2015 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2015 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5069-4c83ff353c790b8715a183acf7ca6eaf67f16799800da5ce7cca1344268f31ab3</citedby><cites>FETCH-LOGICAL-c5069-4c83ff353c790b8715a183acf7ca6eaf67f16799800da5ce7cca1344268f31ab3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.12869$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.12869$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,777,781,1412,27905,27906,45555,45556</link.rule.ids></links><search><creatorcontrib>Araújo, Grace Kelly P</creatorcontrib><creatorcontrib>Souza, Silvio J</creatorcontrib><creatorcontrib>Silva, Marcos V</creatorcontrib><creatorcontrib>Yamashita, Fabio</creatorcontrib><creatorcontrib>Gonçalves, Odinei H</creatorcontrib><creatorcontrib>Leimann, Fernanda V</creatorcontrib><creatorcontrib>Shirai, Marianne A</creatorcontrib><title>Physical, antimicrobial and antioxidant properties of starch‐based film containing ethanolic propolis extract</title><title>International journal of food science & technology</title><addtitle>Int J Food Sci Technol</addtitle><description>Propolis is a natural product that meets the requirements as functional additive for food packaging due to its antioxidant and antimicrobial activities. In this work, ethanolic propolis extract (EPE) was incorporated in cassava starch films, and characterisations with respect to their microstructure, mechanical properties, water vapour permeability (WVP), moisture sorption kinetics as well as antimicrobial and antioxidant capacities were performed. The results showed that tensile strength was not affected (P > 0.05) by the presence of EPE but Young's modulus decreased about 50% when compared to control films possibly because of EPE plasticiser effect. When 1% EPE was used, changes in moisture sorption properties were detected by a slightly hydrophobic character at films WVP. When extracted from the films, propolis retained its antioxidant activity. The films exhibited antimicrobial activity against Staphylococcus aureus and Escherichia coli even at low EPE concentrations (0.5%) mainly due to its phenolic compounds.</description><subject>Active packaging</subject><subject>anti-infective properties</subject><subject>Antimicrobial agents</subject><subject>antioxidant activity</subject><subject>Antioxidants</subject><subject>biodegradable packaging</subject><subject>Carbohydrates</subject><subject>cassava starch</subject><subject>Escherichia coli</subject><subject>Ethanol</subject><subject>food additives</subject><subject>food packaging</subject><subject>Food science</subject><subject>hydrophobicity</subject><subject>microstructure</subject><subject>modulus of elasticity</subject><subject>Natural products</subject><subject>permeability</subject><subject>phenolic compounds</subject><subject>plasticizers</subject><subject>propolis</subject><subject>sorption</subject><subject>Staphylococcus aureus</subject><subject>tensile strength</subject><subject>water vapor</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><recordid>eNp9kMtOGzEUhq2qlZpSNrwAI7FDDByPZ-yZZYUIF3EpNyGxsU4cmzhMxsE2Itn1EXjGPklNhrLkbM6x9f3_sX9CNijs0lR7dmrCLi1q3nwhA8p4lRe8oF_JAJoK8qos2HfyI4QpABRMlAPifk-WwSpsdzLsop1Z5d3IYptO49WNW9hx6tncu7n20eqQOZOFiF5N_v55HWHQ48zYdpYp10W0ne0eMh0n2LnWqpUsDSHTi-hRxZ_km8E26PX3vkZuhwc3-0f56cXh8f6v01xVwJu8VDUzhlVMiQZGtaAV0pqhMkIh12i4MJSLpqkBxlgpLZRCysqy4LVhFEdsjWz1vukBT886RDl1z75LKyUVUDJgdVEnarun0q9D8NrIubcz9EtJQb4FKt8ClatAE0x7-MW2evkJKY9Phtf_NXmvsSHqxYcG_aPkgolK3p0fyqubk6v7y-G9PEv8Zs8bdBIfvA3y9roAygEoJMOS_QMSm5Ro</recordid><startdate>201509</startdate><enddate>201509</enddate><creator>Araújo, Grace Kelly P</creator><creator>Souza, Silvio J</creator><creator>Silva, Marcos V</creator><creator>Yamashita, Fabio</creator><creator>Gonçalves, Odinei H</creator><creator>Leimann, Fernanda V</creator><creator>Shirai, Marianne A</creator><general>Published for the Institute of Food Science and Technology (U.K.) by Blackwell Scientific Publications</general><general>Blackwell Publishing Ltd</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope></search><sort><creationdate>201509</creationdate><title>Physical, antimicrobial and antioxidant properties of starch‐based film containing ethanolic propolis extract</title><author>Araújo, Grace Kelly P ; 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In this work, ethanolic propolis extract (EPE) was incorporated in cassava starch films, and characterisations with respect to their microstructure, mechanical properties, water vapour permeability (WVP), moisture sorption kinetics as well as antimicrobial and antioxidant capacities were performed. The results showed that tensile strength was not affected (P > 0.05) by the presence of EPE but Young's modulus decreased about 50% when compared to control films possibly because of EPE plasticiser effect. When 1% EPE was used, changes in moisture sorption properties were detected by a slightly hydrophobic character at films WVP. When extracted from the films, propolis retained its antioxidant activity. The films exhibited antimicrobial activity against Staphylococcus aureus and Escherichia coli even at low EPE concentrations (0.5%) mainly due to its phenolic compounds.</abstract><cop>Oxford</cop><pub>Published for the Institute of Food Science and Technology (U.K.) by Blackwell Scientific Publications</pub><doi>10.1111/ijfs.12869</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Active packaging anti-infective properties Antimicrobial agents antioxidant activity Antioxidants biodegradable packaging Carbohydrates cassava starch Escherichia coli Ethanol food additives food packaging Food science hydrophobicity microstructure modulus of elasticity Natural products permeability phenolic compounds plasticizers propolis sorption Staphylococcus aureus tensile strength water vapor |
| title | Physical, antimicrobial and antioxidant properties of starch‐based film containing ethanolic propolis extract |
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