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metadata.artigo.dc.title: Development of low-density polyethylene films with lemon aroma
metadata.artigo.dc.creator: Dias, Marali Vilela
Medeiros, Hiasmyne Silva de
Soares, Nilda de Fátima Ferreira
Melo, Nathália Ramos de
Borges, Soraia Vilela
Carneiro, João de Deus Souza
Pereira, Joesse Maria Teixeira de Assis Kluge
metadata.artigo.dc.subject: Essential oil
Flavouring films
metadata.artigo.dc.publisher: Swiss Society of Food Science and Technology (SGLWT/SOSSTA) 2-Jun-2012
metadata.artigo.dc.identifier.citation: DIAS, M. V. et al. Development of low-density polyethylene films with lemon aroma. LWT- Food Science and Technology, Zürich, v. 50, n. 1, p. 167-171, Jan. 2013.
metadata.artigo.dc.description.abstract: The purpose of this study was to develop active films that impart flavour and to test them in the packaging of biscuits. The films were mechanically analysed, with respect to colour and water vapour permeability (WVP) to evaluate the changes in the films resulting from the active agents and conditioning time. We used low-density polyethylene with incorporated lemon essential oil (EO) and/or lemon aroma to create the films that were used in biscuits and evaluated over a 30 day period. The results showed that the films showed a lower elongation due to the incorporation of active agents, and they showed a reduction of tensile strength over time. In addition, the combined use of EO and aroma did not affect the WVP value. As for colour, flavouring films had a more yellow colour and were opaque. Sensory biscuits packed with flavouring films showed an average acceptance of approximately 8.0 based on aroma and taste. These films represent an innovation for the packaging industry, and, based on our results, we recommend the combined use of EO and aroma to develop films for flavouring.
metadata.artigo.dc.language: en
Appears in Collections:DCA - Artigos publicados em periódicos

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