Antimicrobial and physical-mechanical properties of pectin/papaya puree/cinnamaldehyde nanoemulsion edible composite films

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Antimicrobial and physical-mechanical properties of pectin/papaya puree/cinnamaldehyde nanoemulsion edible composite films

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作者：Caio G. Otoni^a ; ^b ; ^c ; ^{caiogomide@gmail.com" class="auth_mail} ; Má ; rcia R. de Moura^b ; ^d ; ^{marciadqi@gmail.com" class="auth_mail} ; Fauze A. Aouada^d ; ^{faouada@yahoo.com.br" class="auth_mail} ; Geany P. Camilloto^c ; ^e ; ^{geanyperuch@yahoo.com.br" class="auth_mail} ; Renato S. Cruz^c ; ^e ; ^{cruz.rs@gmail.com" class="auth_mail} ; Marcos V. Lorevice^a ; ^{marcos.lorevice@gmail.com" class="auth_mail} ; Nilda de F.F. Soares^c ; ^{nfsoares@ufv.br" class="auth_mail} ; Luiz H.C. Mattoso^a ; ^b ; ^{luiz.mattoso@embrapa.br" class="auth_mail}
关键词：Active packaging ; Pectin ; Papaya puree ; Cinnamaldehyde ; Nanoemulsions ; Antimicrobial properties
刊名：Food Hydrocolloids
出版年：December 2014
年：2014
卷：41
期：Complete
页码：188-194
全文大小：505 K

文摘

•: Edible films from pectin, papaya puree, and cinnamaldehyde emulsions were formed.
•: Homogenization reduced cinnamaldehyde droplet size in emulsion to the nanoscale.
•: Smaller droplets showed improved antimicrobial properties against food pathogens.
•: The degree of methoxylated carboxyl groups did not influence film properties.
•: Papaya puree and cinnamaldehyde showed opposite effects on mechanical properties.

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