73D-4 |
Study of the antimicrobial activity of xantan gum and cassava starch coatings |
P. G. VEIGA1, F. F. Padilha1, A. R. P. Scamparini1, M. P. Cereda2, and C. M. Henrique2. (1) Dept. of Food Science, State University of Campinas, Faculty of Food Engineering, PO Box 6121, Campinas, SP, 13081-970, Brazil, (2) Centro de Raízes Tropicais - CERAT, Universidade Estadual Paulista, Botucatu/SP, 18603970, Brazil Among the many reasons for the interest in the utilization of food coatings, the most important are its biodegradability and the fact that they can be obtained from renewable sources. Antimicrobial substances are widely used by the food industry in order to preserve products that are usually perishable with a relatively short life time. Recent studies have incorporated these substances into the packaging material, creating active packages, that could possibly extend the shelf life of foods. The objective of the present study was to prolong the shelf life of pre-cooked pizza dough, using a coating incorporated with potassium sorbate and calcium propionate preservatives in the range of 0,1 to 1,0% (w/w). A coating mixture of water, xantan gum, cassava starch and the antifungic substances were spread over the fresh product. The coated pizza dough was then submitted to a fast drying step in order to pre-cook the pizza and dry the coating. Subsequently, a mold culture were inoculated in the surface of the coated pizza and the antimicrobial activity of the packaging material was measured by the rate growth of microorganisms during the incubation time. The results were compared with a pizza control without covering. Samples were analyzed for the number of yeasts and molds, and for microorganisms total account. The results indicated that coatings of xantan gum and cassava starch associated with both the preservatives can be used to inhibit the yeast and molds growth in foods. Such results indicated a promising application of antimicrobial coating by the food industry with the advantage of biodegradability and a possible improve of shelf life.
Session 73D, Food Packaging
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