Application in situ of biodegradable films produced with starch, citric pectin and functionalized with feijoa (Acca sellowiana (Berg) Burret) extracts: An effective proposal for food conservation

In this study, biodegradable films produced with starch, citric pectin, and functionalized with antioxidant compounds from feijoa (Acca sellowiana (Berg) Burret) were in situ applied for the conservation of ground beef, bread, and grapes. The results demonstrated that the films produced were an exce...

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Veröffentlicht in:	International journal of biological macromolecules 2021-10, Vol.189, p.544-553
Hauptverfasser:	Sganzerla, William Gustavo, da Rosa, Cleonice Gonçalves, da Silva, Aline Priscilla Gomes, Ferrareze, Jocleita Peruzzo, Azevedo, Mônia Stremel, Forster-Carneiro, Tânia, Nunes, Michael Ramos, de Lima Veeck, Ana Paula
Format:	Artikel
Sprache:	eng
Schlagworte:	Acca sellowiana Active packaging Anti-Infective Agents - pharmacology antimicrobial properties antioxidants Antioxidants - analysis Bacteria - drug effects Bioactive compounds Bioactive films Biocompatible Materials - chemistry biodegradability Bread breads Citric Acid - chemistry Escherichia coli Feijoa - chemistry Food conservation Food Preservation ground beef Lipids - chemistry Meat Microbial Sensitivity Tests pectins Pectins - chemistry perishable foods Plant Extracts - chemistry Postharvest technology Salmonella Shelf-life Shigella starch Starch - chemistry Vitis
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