Production of Wheat Flour/PBAT Active Films Incorporated with Oregano Oil Microparticles and Its Application in Fresh Pastry Conservation

This study aimed to produce wheat flour and poly (butylene co-terephthalate adipate) films with the addition of free and microencapsulated oregano essential oil by blown extrusion and to evaluate its applicability as an active packaging in the preservation of the Brazilian fresh pastry, known as Pas...

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Bibliographic Details
Published in:	Food and bioprocess technology Vol. 14; no. 8; pp. 1587 - 1599
Main Authors:	Balan, Geane Cristiane, Paulo, Ana Flávia Sampaio, Correa, Luana Gabrielle, Alvim, Izabela Dutra, Ueno, Cláudio Takeo, Coelho, Alexandre Rodrigo, Ströher, Gylles Ricardo, Yamashita, Fabio, Sakanaka, Lyssa Setsuko, Shirai, Marianne Ayumi
Format:	Journal Article
Language:	English
Published:	New York Springer US 01-08-2021 Springer Nature B.V
Subjects:	Agriculture Antioxidants Biodegradability Biodegradation Biotechnology Chemistry Chemistry and Materials Science Chemistry/Food Science Cold storage Contamination Crop production Diffusion coefficient Drying Elongation Essential oils Extrusion Flour Food contamination Food Science Mechanical properties Microencapsulation Microparticles Modulus of elasticity Mold Morphology Oil films Oils & fats Oregano Original Research Pastries Shearing Spray drying Tensile strength Wheat Yeast Yeasts Spray drying Blown extrusion Shelf life Diffusion Bioactive compounds Active packaging
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