Análise físico-química de pães de hambúrguer submetidos a embalagens ativas com óleo essencial de orégano / Physical-chemical analysis of hamburger bread using active packaging with oregano essential oil ; Physico-chemical analysis of hamburger bread cakes submitted to active packaging with essential oregan oil/Physical-chemical analysis of hamburger bread using active packaging with essential oil
In: Portal REDIB Red Iberoamericanos ; Brazilian Journal of Development; Vol 6, No 7 (2020) ; 2525-8761, 2021
Online
academicJournal
Zugriff:
As embalagens ativas possuem finalidades importantes, como prolongar a vida útil de um produto e preservar suas características físico-químicas. Com o presente trabalho, objetivou-se avaliar a ação da embalagem ativa com óleo essencial (OE) de orégano sobre as características físico-químicas do pão de hambúrguer durante 27 dias. Foram adicionadas as concentrações de 0,5, 1,5, 2,5 e 3,5% de OE de orégano. As análises físico-químicas avaliadas foram: umidade, proteína, lipídios, cinzas e carboidratos. O experimento foi executado em um Delineamento Inteiramente Casualizado com cinco tratamentos e quatro repetições. Portanto, conclui-se que as embalagens com as diferentes concentrações de óleo essencial, não alteraram as propriedades físico-químicas, mantendo-as durante um período de 27 dias. ; The active packaging has important purposes such as prolonging the lifetime of a product and preserving its physico-chemical characteristics. The aim of this work was to evaluate the action of the active packaging with essential oregano oil (EO) on the physico-chemical characteristics of the hamburguer bread for 27 days. Concentrations of 0,5, 1,5, 2,5 and 3.5 % OE of oregano have been added. The physico-chemical analyses assessed were: umity, protein, lipids, ash and carbohydrates. The experation was performed in an integrated Casualised design with five treatments and four repetitions. It is therefore concluded that the packaging containing the different concentrations of essential oil did not change the physico-chemical properties and maintained them for a period of 27 days.
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Análise físico-química de pães de hambúrguer submetidos a embalagens ativas com óleo essencial de orégano / Physical-chemical analysis of hamburger bread using active packaging with oregano essential oil ; Physico-chemical analysis of hamburger bread cakes submitted to active packaging with essential oregan oil/Physical-chemical analysis of hamburger bread using active packaging with essential oil
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Autor/in / Beteiligte Person: | Fernandes, Flávio Gomes ; Araújo, Jordânia ; Sousa, Solange de |
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Zeitschrift: | Portal REDIB Red Iberoamericanos ; Brazilian Journal of Development; Vol 6, No 7 (2020) ; 2525-8761, 2021 |
Veröffentlichung: | Instituto de Educação e Pós-Graduação em Negócios, 2021 |
Medientyp: | academicJournal |
DOI: | 10.34117/bjdv6n7-282 |
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