naa a22 4500 510727395 CHVBK 20180411082940.0 cr unu---uuuuu 180411e20131101xx s 000 0 eng 10.1007/s11947-012-0960-0 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0960-0 Effect of Natamycin on Physical Properties of Starch Edible Films and Their Effect on Saccharomyces cerevisiae Activity [Elektronische Daten] [Carolina Ollé Resa, Lía Gerschenson, Rosa Jagus] The effectiveness of using a tapioca starch-glycerol matrix containing natamycin to control Saccharomyces cerevisiae activity in a model system was studied and the effect of the formulation on physico-chemical properties was also evaluated. The presence of natamycin tended to depress firmness at break and Young modulus and to increase strain at break. Colour was also affected by antimycotic presence. The importance of these changes will be determined by the characteristics of the product to which the antimicrobial film will be applied. The films developed were capable of acting as a hurdle against S. cerevisiae in food systems during storage: they acted as an effective reservoir of the antimycotic which was also available to prevent an external contamination. The films containing 1.85mg natamycin/dm2 of natamycin developed a fungistatic effect till 72h of storage, while those with a 3.70-mg natamycin/dm2 concentration developed a fungicidal action allowing the selection of the proper formulation according to the antimicrobial goal pursuit. As natamycin addition affects mechanical properties and colour of the films, it is advisable to use the lower natamycin concentration that allows the attainment of the goal pursued for film application. Springer Science+Business Media, LLC, 2012 Tapioca starch nationallicence Natamycin nationallicence Edible matrices nationallicence Physico-chemical properties nationallicence Antimicrobial properties nationallicence Ollé Resa Carolina Fellow of National Agency (ANPCyT), Buenos Aires, Argentina aut Gerschenson Lía Department of Industries, FCEN, UBA, Member of the Research Career (CICYT) CONICET, Industries Pavilion, Ciudad Universitaria, 1428, Buenos Aires, Argentina aut Jagus Rosa Laboratory of Industrial Microbiology: Food Technology, Department of Chemical Engineering, FIUBA, Buenos Aires, Argentina aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 3124-3133 1935-5130 6:11<3124 2013 6 11947 https://doi.org/10.1007/s11947-012-0960-0 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0960-0 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Ollé Resa Carolina Fellow of National Agency (ANPCyT), Buenos Aires, Argentina aut NATIONALLICENCE 700 1- Gerschenson Lía Department of Industries, FCEN, UBA, Member of the Research Career (CICYT) CONICET, Industries Pavilion, Ciudad Universitaria, 1428, Buenos Aires, Argentina aut NATIONALLICENCE 700 1- Jagus Rosa Laboratory of Industrial Microbiology: Food Technology, Department of Chemical Engineering, FIUBA, Buenos Aires, Argentina aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 3124-3133 1935-5130 6:11<3124 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer