Production of Wheat Flour/PBAT Active Films Incorporated with Oregano Oil Microparticles and Its Application in Fresh Pastry Conservation
This study aimed to produce wheat flour and poly (butylene co-terephthalate adipate) films with the addition of free and microencapsulated oregano essential oil by blown extrusion and to evaluate its applicability as an active packaging in the preservation of the Brazilian fresh pastry, known as Pas...
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| Veröffentlicht in: | Food and bioprocess technology 2021-08, Vol.14 (8), p.1587-1599 |
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| creator | Balan, Geane Cristiane Paulo, Ana Flávia Sampaio Correa, Luana Gabrielle Alvim, Izabela Dutra Ueno, Cláudio Takeo Coelho, Alexandre Rodrigo Ströher, Gylles Ricardo Yamashita, Fabio Sakanaka, Lyssa Setsuko Shirai, Marianne Ayumi |
| description | This study aimed to produce wheat flour and poly (butylene co-terephthalate adipate) films with the addition of free and microencapsulated oregano essential oil by blown extrusion and to evaluate its applicability as an active packaging in the preservation of the Brazilian fresh pastry, known as Pastel. The oregano essential oil microparticles were produced by spray drying and characterized in terms of morphology, encapsulation efficiency, and mean diameter. In the films, the physical, antioxidant, and diffusion kinetics of oregano essential oil were determined. Films with microencapsulated oregano essential oil showed lower tensile strength and Young’s modulus and higher elongation, solubility, antioxidant capacity, and diffusion coefficient when compared to the control and free oregano oil films. During 28 days of refrigerated storage, fresh pastry packaged with film with oregano essential oil microparticles presented a lower count of molds and yeasts, compared to pastries packed with control and free oregano oil films. The microencapsulation protected oregano essential oil from extrusion condition shearing and temperature damages during film production, allowing the development of biodegradable active films for application in foods where contamination by molds and yeasts is predominant. |
| doi_str_mv | 10.1007/s11947-021-02659-2 |
| format | Article |
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The oregano essential oil microparticles were produced by spray drying and characterized in terms of morphology, encapsulation efficiency, and mean diameter. In the films, the physical, antioxidant, and diffusion kinetics of oregano essential oil were determined. Films with microencapsulated oregano essential oil showed lower tensile strength and Young’s modulus and higher elongation, solubility, antioxidant capacity, and diffusion coefficient when compared to the control and free oregano oil films. During 28 days of refrigerated storage, fresh pastry packaged with film with oregano essential oil microparticles presented a lower count of molds and yeasts, compared to pastries packed with control and free oregano oil films. The microencapsulation protected oregano essential oil from extrusion condition shearing and temperature damages during film production, allowing the development of biodegradable active films for application in foods where contamination by molds and yeasts is predominant.</description><identifier>ISSN: 1935-5130</identifier><identifier>EISSN: 1935-5149</identifier><identifier>DOI: 10.1007/s11947-021-02659-2</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Agriculture ; Antioxidants ; Biodegradability ; Biodegradation ; Biotechnology ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Cold storage ; Contamination ; Crop production ; Diffusion coefficient ; Drying ; Elongation ; Essential oils ; Extrusion ; Flour ; Food contamination ; Food Science ; Mechanical properties ; Microencapsulation ; Microparticles ; Modulus of elasticity ; Mold ; Morphology ; Oil films ; Oils & fats ; Oregano ; Original Research ; Pastries ; Shearing ; Spray drying ; Tensile strength ; Wheat ; Yeast ; Yeasts</subject><ispartof>Food and bioprocess technology, 2021-08, Vol.14 (8), p.1587-1599</ispartof><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021</rights><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c319t-fde6c65515ce50136c7fb44033afbe2758e8be4543fe3cd036bf9ec6289e29563</citedby><cites>FETCH-LOGICAL-c319t-fde6c65515ce50136c7fb44033afbe2758e8be4543fe3cd036bf9ec6289e29563</cites><orcidid>0000-0003-0795-6358</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11947-021-02659-2$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11947-021-02659-2$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,777,781,27905,27906,41469,42538,51300</link.rule.ids></links><search><creatorcontrib>Balan, Geane Cristiane</creatorcontrib><creatorcontrib>Paulo, Ana Flávia Sampaio</creatorcontrib><creatorcontrib>Correa, Luana Gabrielle</creatorcontrib><creatorcontrib>Alvim, Izabela Dutra</creatorcontrib><creatorcontrib>Ueno, Cláudio Takeo</creatorcontrib><creatorcontrib>Coelho, Alexandre Rodrigo</creatorcontrib><creatorcontrib>Ströher, Gylles Ricardo</creatorcontrib><creatorcontrib>Yamashita, Fabio</creatorcontrib><creatorcontrib>Sakanaka, Lyssa Setsuko</creatorcontrib><creatorcontrib>Shirai, Marianne Ayumi</creatorcontrib><title>Production of Wheat Flour/PBAT Active Films Incorporated with Oregano Oil Microparticles and Its Application in Fresh Pastry Conservation</title><title>Food and bioprocess technology</title><addtitle>Food Bioprocess Technol</addtitle><description>This study aimed to produce wheat flour and poly (butylene co-terephthalate adipate) films with the addition of free and microencapsulated oregano essential oil by blown extrusion and to evaluate its applicability as an active packaging in the preservation of the Brazilian fresh pastry, known as Pastel. The oregano essential oil microparticles were produced by spray drying and characterized in terms of morphology, encapsulation efficiency, and mean diameter. In the films, the physical, antioxidant, and diffusion kinetics of oregano essential oil were determined. Films with microencapsulated oregano essential oil showed lower tensile strength and Young’s modulus and higher elongation, solubility, antioxidant capacity, and diffusion coefficient when compared to the control and free oregano oil films. During 28 days of refrigerated storage, fresh pastry packaged with film with oregano essential oil microparticles presented a lower count of molds and yeasts, compared to pastries packed with control and free oregano oil films. 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Paulo, Ana Flávia Sampaio ; Correa, Luana Gabrielle ; Alvim, Izabela Dutra ; Ueno, Cláudio Takeo ; Coelho, Alexandre Rodrigo ; Ströher, Gylles Ricardo ; Yamashita, Fabio ; Sakanaka, Lyssa Setsuko ; Shirai, Marianne Ayumi</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c319t-fde6c65515ce50136c7fb44033afbe2758e8be4543fe3cd036bf9ec6289e29563</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Agriculture</topic><topic>Antioxidants</topic><topic>Biodegradability</topic><topic>Biodegradation</topic><topic>Biotechnology</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Cold storage</topic><topic>Contamination</topic><topic>Crop production</topic><topic>Diffusion coefficient</topic><topic>Drying</topic><topic>Elongation</topic><topic>Essential oils</topic><topic>Extrusion</topic><topic>Flour</topic><topic>Food contamination</topic><topic>Food Science</topic><topic>Mechanical properties</topic><topic>Microencapsulation</topic><topic>Microparticles</topic><topic>Modulus of elasticity</topic><topic>Mold</topic><topic>Morphology</topic><topic>Oil films</topic><topic>Oils & fats</topic><topic>Oregano</topic><topic>Original Research</topic><topic>Pastries</topic><topic>Shearing</topic><topic>Spray drying</topic><topic>Tensile strength</topic><topic>Wheat</topic><topic>Yeast</topic><topic>Yeasts</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Balan, Geane Cristiane</creatorcontrib><creatorcontrib>Paulo, Ana Flávia Sampaio</creatorcontrib><creatorcontrib>Correa, Luana Gabrielle</creatorcontrib><creatorcontrib>Alvim, Izabela Dutra</creatorcontrib><creatorcontrib>Ueno, Cláudio Takeo</creatorcontrib><creatorcontrib>Coelho, Alexandre Rodrigo</creatorcontrib><creatorcontrib>Ströher, Gylles Ricardo</creatorcontrib><creatorcontrib>Yamashita, Fabio</creatorcontrib><creatorcontrib>Sakanaka, Lyssa Setsuko</creatorcontrib><creatorcontrib>Shirai, Marianne Ayumi</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><jtitle>Food and bioprocess technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Balan, Geane Cristiane</au><au>Paulo, Ana Flávia Sampaio</au><au>Correa, Luana Gabrielle</au><au>Alvim, Izabela Dutra</au><au>Ueno, Cláudio Takeo</au><au>Coelho, Alexandre Rodrigo</au><au>Ströher, Gylles Ricardo</au><au>Yamashita, Fabio</au><au>Sakanaka, Lyssa Setsuko</au><au>Shirai, Marianne Ayumi</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Production of Wheat Flour/PBAT Active Films Incorporated with Oregano Oil Microparticles and Its Application in Fresh Pastry Conservation</atitle><jtitle>Food and bioprocess technology</jtitle><stitle>Food Bioprocess Technol</stitle><date>2021-08-01</date><risdate>2021</risdate><volume>14</volume><issue>8</issue><spage>1587</spage><epage>1599</epage><pages>1587-1599</pages><issn>1935-5130</issn><eissn>1935-5149</eissn><abstract>This study aimed to produce wheat flour and poly (butylene co-terephthalate adipate) films with the addition of free and microencapsulated oregano essential oil by blown extrusion and to evaluate its applicability as an active packaging in the preservation of the Brazilian fresh pastry, known as Pastel. The oregano essential oil microparticles were produced by spray drying and characterized in terms of morphology, encapsulation efficiency, and mean diameter. In the films, the physical, antioxidant, and diffusion kinetics of oregano essential oil were determined. Films with microencapsulated oregano essential oil showed lower tensile strength and Young’s modulus and higher elongation, solubility, antioxidant capacity, and diffusion coefficient when compared to the control and free oregano oil films. During 28 days of refrigerated storage, fresh pastry packaged with film with oregano essential oil microparticles presented a lower count of molds and yeasts, compared to pastries packed with control and free oregano oil films. The microencapsulation protected oregano essential oil from extrusion condition shearing and temperature damages during film production, allowing the development of biodegradable active films for application in foods where contamination by molds and yeasts is predominant.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11947-021-02659-2</doi><tpages>13</tpages><orcidid>https://orcid.org/0000-0003-0795-6358</orcidid></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1935-5130 |
| ispartof | Food and bioprocess technology, 2021-08, Vol.14 (8), p.1587-1599 |
| issn | 1935-5130 1935-5149 |
| language | eng |
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| source | Springer Nature - Complete Springer Journals |
| subjects | Agriculture Antioxidants Biodegradability Biodegradation Biotechnology Chemistry Chemistry and Materials Science Chemistry/Food Science Cold storage Contamination Crop production Diffusion coefficient Drying Elongation Essential oils Extrusion Flour Food contamination Food Science Mechanical properties Microencapsulation Microparticles Modulus of elasticity Mold Morphology Oil films Oils & fats Oregano Original Research Pastries Shearing Spray drying Tensile strength Wheat Yeast Yeasts |
| title | Production of Wheat Flour/PBAT Active Films Incorporated with Oregano Oil Microparticles and Its Application in Fresh Pastry Conservation |
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