Extração de zeína e sua aplicação na conservação dos alimentos

Papalia, Índira da Silva; Londero, Patrícia Medianeira Grigoletto

doi:10.1590/0103-8478cr20131649

Cited by 6 publications

(2 citation statements)

References 24 publications

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“…The influence of the interactions between the food and the coating in reducing water loss should be noted. The zein coating macromolecules are highly hydrophobic, forming films similar to plastic, due to its high degree of polymerization and hydrophobic character, which maintain the integrity of food, because they potentiate barriers to moisture, oxygen transport, carbon dioxide and other volatile compounds (Papalia and Londero, 2015). When contacting the mozzarella surface, which has a similar nature, there are attraction forces that increase the level of food surface hydrophobicity.…”

Section: Resultsmentioning

confidence: 99%

Acceptability of low-sodium mozzarella coated with zein and essential oils

Pereira

Bemfeito

et al. 2020

BFJ

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PurposeThe main purpose of this paper was to evaluate the influence of the zein coating containing essential oils on the sensory characteristics of sodium-reduced mozzarellas.Design/methodology/approachMozzarellas were prepared by dipping in brine containing 5, 10, 15 or 20% of NaCl (w/v) that correspond, respectively, to 25, 50, 75 and 100% of NaCl content used in industry. These salted mozzarellas and another one, unsalted, were coated by an edible zein film added with 3% of a mixture of thyme and garlic essential oils (1:1). They were subjected to sensory analysis in relation to salty taste and overall impression. The mozzarella without salt reduction (20% NaCl w/v), coated or uncoated with the edible film, was also subjected to the analysis of water loss and microbiological quality, in order to evaluate the impact of this film on product quality.FindingsThe zein coating added with oils did not compromise the sensory acceptance of the mozzarella prepared with up to 50% of salt reduction. Water loss and microbial growth were lower in zein-coated mozzarella than in uncoated mozzarella. These results showed that this film could be applied as natural additive, contributing to the microbiological and sensory characteristics of the mozzarella.Originality/valueThis paper contributes to reducing the lack of studies in relation to new technologies for food preservation and sodium reduction. In addition, the zein coating containing essential oils can be tested on other food categories.

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