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

cic.isFulltexttruees
cic.isPeerReviewedtruees
cic.lugarDesarrolloInstituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas es
cic.versioninfo:eu-repo/semantics/acceptedVersiones
dc.date.accessioned2018-08-31T14:29:00Z
dc.date.available2018-08-31T14:29:00Z
dc.identifier.urihttps://digital.cic.gba.gob.ar/handle/11746/8453
dc.titleEffect of natamycin on the physicochemical properties of corn starch based films and their effect on Penicillium spp activityen
dc.typeArtículoes
dcterms.abstractThe 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.en
dcterms.creator.authorGonzález Forte, Lucía Del Soles
dcterms.creator.authorBertola, Noraes
dcterms.extent19 p.es
dcterms.identifier.other10.1080/1023666X.2018.1517200es
dcterms.isPartOf.seriesInternational Journal of Polymer Analysis and Characterizationes
dcterms.issued2018-08
dcterms.languageIngléses
dcterms.licenseAttribution 2.5 (BY 2.5 Argentina)es
dcterms.licenseAttribution-NonCommercial-NoDerivatives 4.0 International (BY-NC-ND 4.0)es
dcterms.publisherTaylor and Francises
dcterms.subjectStarch based filmsen
dcterms.subjectNatamycinen
dcterms.subjectmaterial propertiesen
dcterms.subjectPenicilliumen
dcterms.subject.materiaCaracterización de películas activases
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