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      Desenvolvimento e caracterização de filmes de base celulósica incorporados com aldeído cinâmico Translated title: Development and characterization of cellulose-based films with cinnamaldehyde incorporated

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          Abstract

          Filmes antimicrobianos foram desenvolvidos com a incorporação de aldeído cinâmico nas concentrações de 5%, 10% e 20% v/p. Suas atividades de inibição do crescimento foram avaliadas para as bactérias Staphylococcus aureus, Listeria monocytogenes e Escherichia coli e para os fungos Fusarium oxysporum e Aspergillus flavus. As propriedades mecânicas dos filmes também foram avaliadas. Para as bactérias, à exceção de E. coli, foram observados halos de inibição que aumentaram proporcionalmente ao aumento da concentração de aldeído cinâmico no filme. A espessura média dos filmes utilizados, independentemente da concentração, foi de 32,47 µm e a média de deformação relativa na carga máxima dos filmes foi de 2,05% a 8 ºC e 1,73% a 25 ºC. O filme contendo 10% de aldeído cinâmico apresentou carga máxima de deformação de 108,27 N (Newton), significativamente menor (p<0,05) que os filmes com 0% e 5%. Os resultados mostraram que o uso de filmes incorporados com aldeído cinâmico é uma alternativa como embalagem ativa para o controle do crescimento de micro-organismos em produtos alimentícios.

          Translated abstract

          Antimicrobial films were developed with the incorporation of cinnamaldehyde at 5, 10 and 20% v/w. The growth inhibition activities of the films were evaluated for the bacteria Staphylococcus aureus, Listeria monocytogenes and Escherichia coli and for the fungi Fusarium oxysporum and Aspergillus flavus. Their mechanical properties were also evaluated. For the bacteria, with the exception of E. coli, the inhibition zones increased with the increase in concentration of cinnamaldehyde in the film. Regardless of the cinnamaldehyde concentration the average film thickness was 32.47 µm and the mean relative deformation at maximum film load was 2.05% at 8 ºC and 1.72% at 25 ºC. The film containing 10% of cinnamaldehyde showed a maximum load of 108.26 N, significantly lower (p<0.05) than the films with 0% and 5%.The results showed the potential of the films with cinnamaldehyde incorporated as alternative active packaging for the control of the growth of microorganisms in foods.

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          Antimicrobial activity of cinnamon and clove oils under modified atmosphere conditions.

          Mixtures of cinnamon and clove oils were tested for inhibitory activity against important spoilage microorganism of intermediate moisture foods. Four fungal species (Aspergillus flavus, Penicillium roqueforti, Mucor plumbeus and Eurotium sp.), four yeasts species (Debaryomyces hansenii, Pichia membranaefaciens, Zygosaccharomyces rouxii and Candida lipolytica), and two bacteria species (Staphylococcus aureus and Pediococcus halophilus) inoculated separately on agar plates were sealed in a barrier pouch and exposed to essential oil volatiles under a modified atmosphere of low O2 (<0.05-10%) and high CO2 (20% or 40%), with the balance being N2. A. flavus and Eurotium sp. proved to be the most resistant microorganisms. Cinnamon and clove oils added between 1000 and 4000 microL at a ratio of 1:1 were tested for minimum inhibitory volume (MIV) against molds and yeasts. The gas phase above 1000 microL of the oil mixture inhibited growth of C. lipolytica and P. membranaefaciens; 2000 microL inhibited growth of A. flavus, P. roqueforti, M. plumbeus, Eurotium sp., D. hansenii, and Z. rouxii, while inhibition of A. flavus required the addition of 4000 microL. Higher ratios of cinnamon oil/clove oil were more effective for inhibiting the growth of A. flavus.
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            Bacteriocins Applied to Food Packaging Materials to Inhibit Listeria monocytogenes on Meats

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              Antimicrobial Activity of Cinnamaldehyde and Eugenol and Their Activity after Incorporation into Cellulose-based Packaging Films

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                Author and article information

                Contributors
                Role: ND
                Role: ND
                Role: ND
                Role: ND
                Journal
                bjft
                Brazilian Journal of Food Technology
                Braz. J. Food Technol.
                Instituto de Tecnologia de Alimentos - ITAL (Campinas )
                1981-6723
                March 2014
                : 17
                : 1
                : 33-40
                Affiliations
                [1 ] Universidade Federal de Viçosa Brazil
                [2 ] Universidade Federal de Viçosa Brazil
                [3 ] Universidade Federal de Viçosa Brazil
                [4 ] Universidade Federal de São João del-Rei Brazil
                Article
                S1981-67232014000100006
                10.1590/bjft.2014.006
                b368303d-6d45-4d4d-9c71-9eb232735cdb

                http://creativecommons.org/licenses/by/4.0/

                History
                Product

                SciELO Brazil

                Self URI (journal page): http://www.scielo.br/scielo.php?script=sci_serial&pid=1981-6723&lng=en
                Categories
                FOOD SCIENCE & TECHNOLOGY

                Food science & Technology
                Halo test,Steam permeability,Mechanical properties,Embalagem ativa,Filmes antimicrobianos,Teste do halo,Permeabilidade ao vapor d'água,Propriedades mecânicas,Active packaging,Antimicrobial films

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