Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/37
Título: Incorporation of Oregano Essential Oil Microcapsules inStarch-Poly (Butylene Adipate Co-Terephthalate) (PBAT)Films
Autor(es): Alvim, Izabela D.
Medeiros, João Augusto Salviano de
Blick, Ana Paula
Galindo, Marcella V.
Yamashita, Fabio
Ueno, Cláudio Takeo
Shirai, Marianne Ayumi
Grosso, Carlos Raimundo Ferreira
Corradini, Elisângela
Sakanaka, Lyssa
Palavras-chave: Actividade antimicrobiana
Extrusão
Óleo essencial de orégano
Microencapsulação
Active films
Data do documento: fev-2019
Editor: WILEY-VCH Verlag GmbH & Co
Citação: Macromolecular Symposia, v.383, n.1, Special Issue: Brazilian Polymer Conference 2017, p. February 2019
Resumo: Summary Cassava starch and poly(butylene adipate‐co‐terephthalate) (PBAT) based films containing microencapsulated oregano essential oil (OEO) and free OEO are produced by blow extrusion. Microcapsules produced by ionic gelation were characterized with respect to average size, morphology, and encapsulation efficiency. The microcapsules were spherical and ranged in size from 20 to 1000 μm. Encapsulation efficiency (EE) is 83%. The films are analyzed in terms of their morphology, mechanical properties, water vapor permeability (WVP) and antibacterial properties. The films containing OEO microcapsules exhibited lower ultimate tensile strength, Young's modulus and elongation at break than the control films and the films containing free OEO. The WVP of films containing free OEO is slightly lower, while that of films containing microencapsulated OEO did not differ significantly from the control films. Scanning electron microscopy (SEM) images showed that the surface of films containing microencapsulated OEO are less homogeneous than those of the control and free OEO films. Films containing free or microencapsulated OEO presented inhibitory activity against Staphylococcus aureus, but not against Escherichia coli.
URI: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/37
ISSN: 1022-1360
Aparece nas coleções:Artigos cientificos

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