Response surface methodology for optimisation of edible chitosan coating formulations incorporating essential oil against several foodborne pathogenic bacteria
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- 作者：Alana Novaes Azevedoa ; Paula Ribeiro Buarquea ; Elizâ ; ngela Mé ; rcia Oliveira Cruzb ; Arie Fitzgerald Blankb ; Pé ; ricles Barreto Alvesc ; Maria Lú ; cia Nunesd ; Luciana Cristina Lins de Aquino Santanaa ; aquinoluciana037@gmail.com" class="auth_mail ; aquinoluciana@hotmail.com" class="auth_mail
- 关键词：Edible coatings ; Chitosan ; Response surface methodology ; Lippia gracilis Schauer ; Antimicrobial activity ; Pathogens
- 刊名：Food Control
- 出版年：September 2014
- 年：2014
- 卷：43
- 期：Complete
- 页码：1-9
- 全文大小：2646 K
文摘
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Edible chitosan coatings incorporating Lippia gracilis Schauer genotypes were obtained.
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The effect of composition on antimicrobial activity was studied using response surface methodology (RSM).
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The essential oil concentration was the most significant parameter.
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Mathematical models for inhibition of foodborne pathogenic bacteria were obtained.
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The best formulation was effective in the control of native microorganisms of strawberries.