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|metadata.artigo.dc.title:||Application of flavoring active films of low-density polyethylene in sugar biscuits|
|metadata.artigo.dc.creator:||Dias, Marali Vilela|
Melo, Nathália R.
Soares, Nilda de Fátima F.
Carneiro, João de Deus Souza
Borges, Soraia Vilela
Medeiros, Hiasmyne S.
Fialho, Tatiana Lopes
Food - Packaging
|metadata.artigo.dc.identifier.citation:||DIAS, M. V. et al. Application of flavoring active films of low-density polyethylene in sugar biscuits. Journal of Food Process Engineering, Westport, Conn., v. 36, n.5, p. 656-662, Aug. 2013.|
|metadata.artigo.dc.description.abstract:||Active packaging is used to preserve food, maintaining or improving its features and microbiological safety. In this research was developed flavoring films and evaluated changes in the films as function of the addition of active agents and their contact with food. We determined the water vapor permeability (WVP) and mechanical analysis over 30 days for the films used for the sugar biscuit pack- aging. We also evaluated the sensory attributes of the sugar biscuits packaged in active films. The active agents used were important in maintaining the tensile strength of the films over time. However, the film with 10% orange aroma decreased the percent elongation and increased the film’s WVP. In a sensory evaluation, the most accepted samples were the sugar biscuits packaged for 30 days in the film containing 10% essential oil and 5% aroma. Therefore, these films represent an innovation for the food industry that could enable the development of new products.|
|Appears in Collections:||DCA - Artigos publicados em periódicos|
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