Title of article
Anthracnose control by Mexican Oregano (Lippia berlandieri Schauer) essential oil added to edible films
Author/Authors
Nevárez-Moorillón, G. V. Universidad de Autónoma de Chihuahua - Facultad de Ciencias Químicas, México , Ortiz-López, J. L. Benemérita Universidad Autónoma de Puebla - Facultad de Ciencias Químicas - Departamento de Bioquímica-Alimentos, México , Dávila-Márquez, R. M. Benemérita Universidad Autónoma de Puebla - Facultad de Ciencias Químicas - Departamento de Bioquímica-Alimentos, México , Meneses-Sánchez, M. C. Benemérita Universidad Autónoma de Puebla - Facultad de Ciencias Químicas - Departamento de Bioquímica-Alimentos, México , Navarro-Cruz, A. R. Benemérita Universidad Autónoma de Puebla - Facultad de Ciencias Químicas - Departamento de Bioquímica-Alimentos, México , Avila-Sosa, R. Benemérita Universidad Autónoma de Puebla - Facultad de Ciencias Químicas - Departamento de Bioquímica-Alimentos, México
From page
1863
To page
1867
Abstract
Edible films can incorporate antimicrobial extracts to provide microbiological stability on food surfaces. The aim of this study was to evaluate chitosan or starch edible films added by selected concentrations of Mexican oregano (Lippia berlandieri Schauer) essential oil to control anthracnose. Chitosan and starch edible films were formulated with essential oil concentrations of 0.00, 0.25, 0.50, 0.75, 1.00, 2.00, or 4.00%. Mold radial growth was evaluated by modified Gompertz equation. A significant (p 0.05) change of Gompertz parameters was observed among essential oil concentrations, increasing the lag phase and decreasing radial growth rates as oil concentration increased.
Keywords
Anthracnose , Colletotrichum , gloesporoides , Mexican oregano , Edible films
Journal title
International Food Research Journal
Journal title
International Food Research Journal
Record number
2561013
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