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TitleAntimicrobial edible packaging
Author(s)Pastrana, Lorenzo M.
Rúa, Maria L.
Fajardo, Paula
Fuciños, Pablo
Amado, Isabel R.
Fuciños, C.
Issue date18-May-2016
PublisherCRC Press
CitationPastrana, Lorenzo M.; Rúa, Maria L.; Fajardo, Paula; Fuciños, Pablo; Amado, Isabel R.; Fuciños, C., Antimicrobial edible packaging. In Miguel A.P.R. Cerqueira, Ricardo N.C. Pereira, Oscar L.S. Ramos, José A.C. Teixeira, A.A. Vicente, Edible Food Packaging: Materials and Processing Technologies, Boca Raton: CRC Press, 2016. ISBN: 9781482234169, 243-286
Abstract(s)Antimicrobial edible packaging allows preserving food quality by avoiding or reducing the growth of food spoilage pathogen microorganism. Biopolymers used for this purpose include polysaccharides, proteins, and lipids. The mechanical and antimicrobial properties of biopolymers can be improved, respectively, by blending with other polymers or adding antimicrobial compounds (such as plant extracts and their essential oils) that are delivered from the matrix. Chitosan has by itself antimicrobial activity depending on pH, deacetylation degree, and molecular weight. The main applications to extend the shelf life are meat, poultry, fish and cheese products, and fruits and vegetables. In all cases, the protective effect of antimicrobial edible coating is complemented by the reduction of water loss and prevention of maturation and senescence or protection against oxidation.
TypeBook part
Publisher version
AccessRestricted access (UMinho)
Appears in Collections:CEB - Livros e Capítulos de Livros / Books and Book Chapters

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