title: Properties of cassava starch-based edible coating containing essential oils.
abstract: 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 Staphylococcus aureus and Salmonella choleraesuis, and 0.30% fennel essential oil inhibited just S. aureus. 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.
authors.affiliation: Dept. of Food Engineering, School of Food Engineering, Univ. of Campinas (UNICAMP), CEP 13083-862, Campinas/SP, Brazil.
authors.forename: Vivian Boesso
authors.initials: VB
authors.lastname: Oriani
authors.forename: Gustavo
authors.initials: G
authors.lastname: Molina
authors.forename: Marcela
authors.initials: M
authors.lastname: Chiumarelli
authors.forename: Gláucia Maria
authors.initials: GM
authors.lastname: Pastore
authors.forename: Miriam Dupas
authors.initials: MD
authors.lastname: Hubinger
mesh_terms: D000890:Anti-Infective Agents / Q000737:chemistry / Q000378:metabolism; D000975:Antioxidants / Q000737:chemistry / Q000378:metabolism; D002245:Carbon Dioxide / Q000378:metabolism; D057140:Fast Foods / Q000032:analysis* / Q000382:microbiology; D005511:Food Handling; D018857:Food Packaging; D005519:Food Preservation; D005638:Fruit / Q000737:chemistry* / Q000378:metabolism / Q000382:microbiology; D005990:Glycerol / Q000737:chemistry / Q000378:metabolism; D027845:Malus / Q000737:chemistry* / Q000378:metabolism / Q000382:microbiology; D002365:Manihot / Q000737:chemistry*; D050296:Microbial Viability; D009822:Oils, Volatile / Q000737:chemistry* / Q000378:metabolism; D010539:Permeability; D019779:Salmonella enterica / Q000254:growth & development / Q000378:metabolism; D013211:Staphylococcus aureus / Q000254:growth & development / Q000378:metabolism; D013213:Starch / Q000737:chemistry* / Q000378:metabolism; D013227:Steam; D013499:Surface Properties
chemical_list: D000890:Anti-Infective Agents; D000975:Antioxidants; D009822:Oils, Volatile; D013227:Steam; C510046:cinnamon oil, bark; D002245:Carbon Dioxide; C022869:fennel oil, bitter; D013213:Starch; D005990:Glycerol
keywords: antimicrobial activity; antioxidant capacity; cinnamon bark essential oil; fennel essential oil; water vapor barrier