...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Journal of food engineering >Controlled delivery of propionic acid from chitosan films for pastry dough conservation
【24h】

Controlled delivery of propionic acid from chitosan films for pastry dough conservation

机译：从壳聚糖薄膜中控制丙酸的输送，以保护面团面团

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

A study was undertaken to evaluate the feasibility of using chitosan active films designed to control the release of an antimicrobial agent. In this context, the efficacy of propionic acid as both a medium for chitosan dissolution and an antimicrobial agent was examined. This work was focused on studying the potential application of chitosan active films developed to conserve a pastry dough product, modeling the release profile and evaluating the effectiveness of the active agent by extending the product shelf life. The kinetic release was analyzed in a simulant and in a food matrix. Fitting parameters were lower in the pastry dough than in the buffer, since the food matrix limited the active compound diffusion as well as the film swelling. The advantages of the active chitosan system were the capacity of control antimicrobial release to the pastry dough surface and their ability to be an effective carrier of propionic acid, with a consequent improvement from the technological point of view.
机译：进行了一项研究，以评估使用设计用于控制抗菌剂释放的壳聚糖活性膜的可行性。在这种情况下，检验了丙酸作为壳聚糖溶解介质和抗菌剂的功效。这项工作的重点是研究为保存糕点面团产品而开发的壳聚糖活性膜的潜在应用，建模释放曲线并通过延长产品的保质期来评估活性剂的有效性。在模拟物和食物基质中分析动力学释放。糕点面团中的拟合参数低于缓冲液中的拟合参数，因为食物基质限制了活性化合物的扩散以及薄膜的溶胀。活性壳聚糖系统的优点是能够控制抗菌剂释放到糕点面团表面的能力，以及它们作为丙酸的有效载体的能力，因此从技术角度出发得到了改善。

著录项

  • 来源
    《Journal of food engineering》 |2013年第2期|524-531|共8页
  • 作者

    S. Rivero; L. Giannuzzi; M.A. Garcia; A. Pinotti;

  • 作者单位

    Centra de Investigation y Desarrollo en Criotecnologia de Alimentos (CIDCA), CONICET La Plata, Facultad de Ciencias Exactas, La Plata 1900, Argentina;

    Centra de Investigation y Desarrollo en Criotecnologia de Alimentos (CIDCA), CONICET La Plata, Facultad de Ciencias Exactas, La Plata 1900, Argentina;

    Centra de Investigation y Desarrollo en Criotecnologia de Alimentos (CIDCA), CONICET La Plata, Facultad de Ciencias Exactas, La Plata 1900, Argentina;

    Centra de Investigation y Desarrollo en Criotecnologia de Alimentos (CIDCA), CONICET La Plata, Facultad de Ciencias Exactas, La Plata 1900, Argentina,Facultad de Ingenieria, UNLP, 47 y 116, La Plata 1900, Argentina;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    chitosan; propionic acid; antimicrobial agent; control release; active films; pastry dough;

    机译：壳聚糖丙酸抗菌剂控制释放;活跃电影;糕点面团;

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号