Effect of natamycin on the physicochemical properties of corn starch based films and their effect on Penicillium spp activity

Autores
González Forte, Lucía Del Sol; Bertola, Nora
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión aceptada
Descripción
The incorporation of antimicrobials in foods by means of the use of films where they are entrapped collaborates to decrease their diffusion rate. In this work, the physicochemical properties of starch-based films loaded with 1 % wt. natamycin were analyzed, and the antifungal activity of these films was evaluated against Penicillium spp. Variations in the properties of films with 1% natamycin were minimal, leading to the conclusion that this material could be applied to avoid mold development on the surface semi-hard cheeses. Corn starch-based films containing natamycin at 1 % w/w inhibited the Penicillium spp. growth in a solid matrix.
Materia
Caracterización de películas activas
Starch based films
Natamycin
material properties
Penicillium
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CIC Digital (CICBA)
Institución
Comisión de Investigaciones Científicas de la Provincia de Buenos Aires
OAI Identificador
oai:digital.cic.gba.gob.ar:11746/8453
Acceder
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oai_identifier_str oai:digital.cic.gba.gob.ar:11746/8453
network_acronym_str CICBA
repository_id_str 9441
network_name_str CIC Digital (CICBA)
spelling Effect of natamycin on the physicochemical properties of corn starch based films and their effect on Penicillium spp activityGonzález Forte, Lucía Del SolBertola, NoraCaracterización de películas activasStarch based filmsNatamycinmaterial propertiesPenicilliumThe incorporation of antimicrobials in foods by means of the use of films where they are entrapped collaborates to decrease their diffusion rate. In this work, the physicochemical properties of starch-based films loaded with 1 % wt. natamycin were analyzed, and the antifungal activity of these films was evaluated against <em>Penicillium spp</em>. Variations in the properties of films with 1% natamycin were minimal, leading to the conclusion that this material could be applied to avoid mold development on the surface semi-hard cheeses. Corn starch-based films containing natamycin at 1 % w/w inhibited the <em>Penicillium spp</em>. growth in a solid matrix.Taylor and Francis2018-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://digital.cic.gba.gob.ar/handle/11746/8453enginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/2.5/ar/http://creativecommons.org/licenses/by-nc-nd/4.0/reponame:CIC Digital (CICBA)instname:Comisión de Investigaciones Científicas de la Provincia de Buenos Airesinstacron:CICBA2025-09-29T13:40:12Zoai:digital.cic.gba.gob.ar:11746/8453Institucionalhttp://digital.cic.gba.gob.arOrganismo científico-tecnológicoNo correspondehttp://digital.cic.gba.gob.ar/oai/snrdmarisa.degiusti@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:94412025-09-29 13:40:12.542CIC Digital (CICBA) - Comisión de Investigaciones Científicas de la Provincia de Buenos Airesfalse
dc.title.none.fl_str_mv Effect of natamycin on the physicochemical properties of corn starch based films and their effect on Penicillium spp activity
title Effect of natamycin on the physicochemical properties of corn starch based films and their effect on Penicillium spp activity
spellingShingle Effect of natamycin on the physicochemical properties of corn starch based films and their effect on Penicillium spp activity
González Forte, Lucía Del Sol
Caracterización de películas activas
Starch based films
Natamycin
material properties
Penicillium
title_short Effect of natamycin on the physicochemical properties of corn starch based films and their effect on Penicillium spp activity
title_full Effect of natamycin on the physicochemical properties of corn starch based films and their effect on Penicillium spp activity
title_fullStr Effect of natamycin on the physicochemical properties of corn starch based films and their effect on Penicillium spp activity
title_full_unstemmed Effect of natamycin on the physicochemical properties of corn starch based films and their effect on Penicillium spp activity
title_sort Effect of natamycin on the physicochemical properties of corn starch based films and their effect on Penicillium spp activity
dc.creator.none.fl_str_mv González Forte, Lucía Del Sol
Bertola, Nora
author González Forte, Lucía Del Sol
author_facet González Forte, Lucía Del Sol
Bertola, Nora
author_role author
author2 Bertola, Nora
author2_role author
dc.subject.none.fl_str_mv Caracterización de películas activas
Starch based films
Natamycin
material properties
Penicillium
topic Caracterización de películas activas
Starch based films
Natamycin
material properties
Penicillium
dc.description.none.fl_txt_mv The incorporation of antimicrobials in foods by means of the use of films where they are entrapped collaborates to decrease their diffusion rate. In this work, the physicochemical properties of starch-based films loaded with 1 % wt. natamycin were analyzed, and the antifungal activity of these films was evaluated against <em>Penicillium spp</em>. Variations in the properties of films with 1% natamycin were minimal, leading to the conclusion that this material could be applied to avoid mold development on the surface semi-hard cheeses. Corn starch-based films containing natamycin at 1 % w/w inhibited the <em>Penicillium spp</em>. growth in a solid matrix.
description The incorporation of antimicrobials in foods by means of the use of films where they are entrapped collaborates to decrease their diffusion rate. In this work, the physicochemical properties of starch-based films loaded with 1 % wt. natamycin were analyzed, and the antifungal activity of these films was evaluated against <em>Penicillium spp</em>. Variations in the properties of films with 1% natamycin were minimal, leading to the conclusion that this material could be applied to avoid mold development on the surface semi-hard cheeses. Corn starch-based films containing natamycin at 1 % w/w inhibited the <em>Penicillium spp</em>. growth in a solid matrix.
publishDate 2018
dc.date.none.fl_str_mv 2018-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://digital.cic.gba.gob.ar/handle/11746/8453
url https://digital.cic.gba.gob.ar/handle/11746/8453
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/2.5/ar/
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/2.5/ar/
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Taylor and Francis
publisher.none.fl_str_mv Taylor and Francis
dc.source.none.fl_str_mv reponame:CIC Digital (CICBA)
instname:Comisión de Investigaciones Científicas de la Provincia de Buenos Aires
instacron:CICBA
reponame_str CIC Digital (CICBA)
collection CIC Digital (CICBA)
instname_str Comisión de Investigaciones Científicas de la Provincia de Buenos Aires
instacron_str CICBA
institution CICBA
repository.name.fl_str_mv CIC Digital (CICBA) - Comisión de Investigaciones Científicas de la Provincia de Buenos Aires
repository.mail.fl_str_mv marisa.degiusti@sedici.unlp.edu.ar
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score 13.070432

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