Properties of Cassava Starch‐Based Edible Coating Containing Essential Oils. Issue 2 (10th January 2014)

• Record Type: Journal Article
• Authors: Oriani, Vivian Boesso; Molina, Gustavo; Chiumarelli, Marcela; Pastore, Gláucia Maria; Hubinger, Miriam Dupas
• Is Part Of: Journal of food science. Volume 79:Issue 2(2014)
• Page Start: E189
• Page End: E194
• Publication Date: 2014-01-10
• Subjects: Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.12332
• Languages: English
• ISSNs: 0022-1147

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <p>Edible coatings were produced using cassava starch (2% and 3% w/v) containing cinnamon bark (0.05% to 0.30% v/v) or fennel (0.05% to 0.30% v/v) essential oils. Edible cassava starch coating at 2% and 3% (w/v) containing or not containing 0.30% (v/v) of each essential oils conferred increased in water vapor resistance and decreased in the respiration rates of coated apple slices when compared with uncoated fruit. Cassava starch coatings (2% w/v) added 0.10% or 0.30% (v/v) fennel or cinnamon bark essential oils showed antioxidant capacity, and the addition of 0.30% (v/v) of each essential oil demonstrated antimicrobial properties. The coating containing cinnamon bark essential oil showed a significant antioxidant capacity, comparing to fennel essential oil. Antimicrobial tests showed that the addition of 0.30% (v/v) cinnamon bark essential oil to the edible coating inhibited the growth of <italic>Staphylococcus aureus</italic> and <italic>Salmonella choleraesuis</italic>, and 0.30% fennel essential oil inhibited just <italic>S. aureus</italic>. Treatment with 2% (w/v) of cassava starch containing 0.30% (v/v) of the cinnamon bark essential oil showed barrier properties, an antioxidant capacity and microbial inhibition.</p> </abstract>