Produção Nacional
Revisado por pares
Development and evaluation of an edible antimicrobial film based on yam starch and chitosan
2005; Wiley; Volume: 19; Issue: 1 Linguagem: Inglês
10.1002/pts.713
ISSN1099-1522
AutoresAlba Durango, Nilda de Fátima Ferreira Soares, S. D. Benevides, J. A. Teixeira, Márcia Maria de Carvalho, Carmen Wobeto, N. J. Andrade,
Tópico(s)Medicinal Plants and Neuroprotection
ResumoPackaging Technology and ScienceVolume 19, Issue 1 p. 55-59 Research Article Development and evaluation of an edible antimicrobial film based on yam starch and chitosan A. M. Durango, A. M. Durango Universidade Federal de Viçosa, Departamento de Tecnologia de Alimentos 36570-000, Viçosa-MG, BrazilSearch for more papers by this authorN. F. F. Soares, Corresponding Author N. F. F. Soares [email protected] Universidade Federal de Viçosa, Departamento de Tecnologia de Alimentos 36570-000, Viçosa-MG, BrazilUniversidade Federal de Vicosa, Departemento de Techologia de Alimentos, 36570-000, Vicosa – MG, BrazilSearch for more papers by this authorS. Benevides, S. Benevides Universidade Federal de Viçosa, Departamento de Tecnologia de Alimentos 36570-000, Viçosa-MG, BrazilSearch for more papers by this authorJ. Teixeira, J. Teixeira Universidade Federal de Viçosa, Departamento de Tecnologia de Alimentos 36570-000, Viçosa-MG, BrazilSearch for more papers by this authorM. Carvalho, M. Carvalho Universidade Federal de Viçosa, Departamento de Tecnologia de Alimentos 36570-000, Viçosa-MG, BrazilSearch for more papers by this authorC. Wobeto, C. Wobeto Universidade Federal de Viçosa, Departamento de Tecnologia de Alimentos 36570-000, Viçosa-MG, BrazilSearch for more papers by this authorN. J. Andrade, N. J. Andrade Universidade Federal de Viçosa, Departamento de Tecnologia de Alimentos 36570-000, Viçosa-MG, BrazilSearch for more papers by this author A. M. Durango, A. M. Durango Universidade Federal de Viçosa, Departamento de Tecnologia de Alimentos 36570-000, Viçosa-MG, BrazilSearch for more papers by this authorN. F. F. Soares, Corresponding Author N. F. F. Soares [email protected] Universidade Federal de Viçosa, Departamento de Tecnologia de Alimentos 36570-000, Viçosa-MG, BrazilUniversidade Federal de Vicosa, Departemento de Techologia de Alimentos, 36570-000, Vicosa – MG, BrazilSearch for more papers by this authorS. Benevides, S. Benevides Universidade Federal de Viçosa, Departamento de Tecnologia de Alimentos 36570-000, Viçosa-MG, BrazilSearch for more papers by this authorJ. Teixeira, J. Teixeira Universidade Federal de Viçosa, Departamento de Tecnologia de Alimentos 36570-000, Viçosa-MG, BrazilSearch for more papers by this authorM. Carvalho, M. Carvalho Universidade Federal de Viçosa, Departamento de Tecnologia de Alimentos 36570-000, Viçosa-MG, BrazilSearch for more papers by this authorC. Wobeto, C. Wobeto Universidade Federal de Viçosa, Departamento de Tecnologia de Alimentos 36570-000, Viçosa-MG, BrazilSearch for more papers by this authorN. J. Andrade, N. J. Andrade Universidade Federal de Viçosa, Departamento de Tecnologia de Alimentos 36570-000, Viçosa-MG, BrazilSearch for more papers by this author First published: 01 December 2005 https://doi.org/10.1002/pts.713Citations: 75AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat Abstract Edible antimicrobial films are an innovation within the biodegradable active packaging concept. They have been developed in order to reduce and/or inhibit the growth of microorganisms on the surface of foods. This study developed an edible antimicrobial film based on yam starch (Dioscorea alata) and chitosan and investigated its antimicrobial efficiency on Salmonella enteritidis. A solution of yam starch (4%) and glycerol (2%) was gelatinized in a viscoamilograph and chitosan added at concentrations of 1%, 3% and 5%. Films with and without chitosan were produced by the cast method. To evaluate the antimicrobial activity of the films, two suspensions of S. enteritidis were used in BHI medium, corresponding to counts of 2 × 108 and 1.1 × 106 CFU/ml. The suspensions (50 ml) were poured into flasks. The films were cut into 5 × 5 and 5 × 10 cm rectangles to be used at ratios of 1 : 1 (1 cm2/ml microorganism suspension) and 2 : 1 (2 cm2/ml). The film 30 µm thick on average. As a control, pure chitosan at an amount corresponding to that contained in the 3% and 5% films (5 × 10 cm) was added to flasks containing the microorganism suspension. 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