Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/11418
Registo completo
Campo DC | Valor | Idioma |
---|---|---|
dc.contributor.author | Fajardo, Paula | - |
dc.contributor.author | Martins, J. T. | - |
dc.contributor.author | Fuciños, C. | - |
dc.contributor.author | Pastrana, Lorenzo | - |
dc.contributor.author | Teixeira, J. A. | - |
dc.contributor.author | Vicente, A. A. | - |
dc.date.accessioned | 2010-12-23T15:16:26Z | - |
dc.date.available | 2010-12-23T15:16:26Z | - |
dc.date.issued | 2010 | - |
dc.identifier.citation | "Journal of Food Engineering". ISSN 0260-8774. 101:4 (2010) 349-356. | por |
dc.identifier.issn | 0260-8774 | por |
dc.identifier.uri | https://hdl.handle.net/1822/11418 | - |
dc.description.abstract | The purpose of this study was to evaluate the effects of the application of chitosan coating containing natamycin on the physicochemical and microbial properties of semi-hard cheese. Three cheese groups were prepared: samples without coating, samples coated with chitosan and with chitosan containing 0.50 mg mL−1 of natamycin, whose minimum inhibitory concentration was previously determinated on cheese surface. Microbiological analyses showed that natamycin coated samples presented a decrease on moulds/yeasts of 1.1 log (CFU g−1) compared to control after 27 days of storage. Addition of natamycin also affected O2 and CO2 permeability, increasing from 7.12 to 7.68 × 10−15 g·(Pa s m)−1, and from 10.69 to 64.58 × 10−14 g·(Pa s m)−1, respectively. The diffusion coefficient values of natamycin from the film to phosphate buffered saline solution and to the cheese were 3.60 × 10−10 and 1.29 × 10−12 cm2 s−1, respectively. This study demonstrated that chitosan-based coating/films can be used as release system containing natamycin to create an additional hurdle for moulds/yeasts in cheese thus contributing to extend its shelf-life. | por |
dc.description.sponsorship | Plan Galego de Investigación, Desenvolvemento e Innovación Tecnolóxica-Incite (Xunta de Galicia | por |
dc.description.sponsorship | Fundação para a Ciência e a Tecnologia (FCT) | por |
dc.language.iso | eng | por |
dc.publisher | Elsevier | por |
dc.rights | openAccess | por |
dc.subject | Chitosan | por |
dc.subject | Edible coating | por |
dc.subject | Natamycin | por |
dc.subject | Shelf-life | por |
dc.subject | Cheese | por |
dc.title | Evaluation of a chitosan-based edible film as carrier of natamycin to improve the storability of saloio cheese | por |
dc.type | article | por |
dc.peerreviewed | yes | por |
sdum.number | 4 | por |
sdum.pagination | 349-356 | por |
sdum.publicationstatus | published | por |
sdum.volume | 101 | por |
oaire.citationStartPage | 349 | por |
oaire.citationEndPage | 356 | por |
oaire.citationIssue | 4 | por |
oaire.citationVolume | 101 | por |
dc.identifier.doi | 10.1016/j.jfoodeng.2010.06.029 | - |
dc.subject.wos | Science & Technology | por |
sdum.journal | Journal of Food Engineering | por |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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Fajardo_Journal of Food Engineering.pdf | 405,79 kB | Adobe PDF | Ver/Abrir |