Navegar

Colección

Datos Estadísticas

Parte de libro

Gerschenson, L.; Flores, S.; Espinel, R.; Alzate, P. "Innovations in the development of antimicrobial edible films made from biopolymers and oregano" (2018) Edible Films and Coatings: Advances in Research and Applications:128-158
Estamos trabajando para incorporar este artículo al repositorio

Abstract:

In the present study, edible films were developed by the casting technique from aqueous solutions containing cassava starch (2.67% w/w) and hydroxypropyl methylcellulose (HPMC, 0.67% w/w), glycerol (1.7% w/w) as plasticizer and potassium sorbate as an antimicrobial agent (KS, 0.3% w/w). Oregano powder was added to the film forming solution (0.5% w/w and 2% w/w) in order to obtain composite films. Mechanical test (tensile) was performed until rupture and the parameters elastic modulus (Ec), stress and strain at rupture were obtained. Also, water solubility (WS), water vapor permeability (WVP) and color, through the Yellow Index (YI) and Hunter L, a and b parameters, were determined. The crystallinity of films was studied by X-Ray diffraction and the microstructure by light, scanning electron (SEM) and atomic force (AFM) microscopies, including the evaluation of the quadratic (Rq) and apparent (Ra) roughness. The results were compared with those obtained for a film without oregano. On the other hand, the effectiveness of films as an antimicrobial barrier was determined by studying the development of the yeast Zygosaccharomycesbailii (yeast) or the bacteria Lactobacillus spp (Gram positive bacteria) inoculated on the films and deposited on a model food with reduced pH and aw (4.5 and 0.98 respectively).The incorporation of oregano into the film formulation increased the Ec and the stress while decreased the deformation at the break point. This tendency was greater as the oregano content increased. The YI and Hunter parameters a and b were significantly higher for the formulations containing oregano while the luminosity L was lower. The WS was similar in systems containing or not oregano whereas that the WVP was significantly lower for composite systems. The diffraction patterns obtained from films showed a characteristic spectrum of amorphous materials. Microscopies revealed that the starch/HPMC films formed a structure with phase separation, with a homogeneous and smooth surface topography together with a dense and compact biopolymeric matrix. The composite systems exhibited agglomeration of oregano particles mainly due to the drying process, observing wellcemented oregano particles and absence of pores. The heterogeneity of the composite systems surface increased with the content of oregano, increasing strongly the Rq and Ra values. The KS presence inhibited the development of Lactobacillus spp. and Z. bailii. The addition of oregano contributed to the reduction of bacterial population without interfering with the antimicrobial activity of KS against yeast during the assay. It can be concluded that the developed composite films containing KS and oregano showed capacity to prevent the development of Lactobacillus spp. and Z. bailii. On the other hand, the films containing oregano showed a dark color and improved mechanical and permeability properties. The microscopy study allowed us to characterize qualitatively and quantitatively the surface of the biopolymeric matrix and, in the same way, permit us to understand the observed trends related to mechanical properties and permeability. Therefore, the films studied represent a novel alternative in the biodegradable composite active materials field, with an enormous potential application in food packaging. © 2018 Nova Science Publishers, Inc.

Registro:

Documento: Parte de libro
Título:Innovations in the development of antimicrobial edible films made from biopolymers and oregano
Autor:Gerschenson, L.; Flores, S.; Espinel, R.; Alzate, P.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales (FCEN), Universidad de Buenos Aires (UBA), Ciudad Autónoma de Buenos Aires, Argentina
Consejo Nacional de Investigaciones Cientificas y Tecnicas de la Republica Argentina (CONICET), Argentina
Palabras clave:Antimicrobial edible films; HPMC; Oregano; Physical properties; Potassium sorbate; Tapioca starch
Año:2018
Página de inicio:128
Página de fin:158
Título revista:Edible Films and Coatings: Advances in Research and Applications
Título revista abreviado:Edible Films and Coat.: Adv. in Res. and Appl.
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97815361_v_n_p128_Gerschenson

Referencias:

  • Official Methods of Analysis (1990), Washington, DC: 13th ed., Association of Official Analytical Chemists; Atares, L., Chiralt, A., Essential oils as additives in biodegradable films and coatings for active food packaging (2016) Trends Food Sci Tech, 48, pp. 51-62
  • Arismendi, C., Chillo, S., Conte, A., Del Nobile, M., Flores, S., Gerschenson, L., Optimization of physical properties of xanthan gum / tapioca starch edible matrices containing potassium sorbate and evaluation of its antimicrobial effectiveness (2013) LWT-Food Science and Technology, 53, pp. 290-296
  • Askun, T., Tumen, G., Satil, F., Ates, M., In vitro activity of methanol extracts of plants used as spices against Mycobacterium tuberculosis and other bacteria (2009) Food Chemistry, 116, pp. 289-294
  • Standard Test Method for yellowness index of plastics (1988), Philadelphia: American Society for Testing and Materials; Standard Test Method for water vapour transmission of Materials (2000), Philadelphia: American Society for Testing and Materials; Bakkali, F., Averbeck, S., Averbec, D., Idaomar, M., Biological effects of essential oils-A review (2007) Food and Chemical Toxicology, 46, pp. 446-475
  • Basch, C., Jagus, R., Flores, S., Physical and antimicrobial properties of tapioca starch-HPMC edible films incorporated with nisin and/or potassium sorbate (2013) Food and Bioprocess Technology, 6, pp. 2419-2428
  • Ben, A., Combes, S., Preziosi-Belloy, L., Gontard, N., Chalier, P., Antimicrobial activity of carvacrol related to its chemical structure (2006) Letters in Applied Microbiology, 43, pp. 149-154
  • Burt, S., Essential oils: their antibacterial properties and potential applications in foods-a review (2004) Int J. Food Microbiol, 94, pp. 223-253
  • Campos, C., Gerschenson, L., Flores, S., Development of edible films and coatings with antimicrobial activity (2011) Food Bioprocess Tech, 4, pp. 849-875
  • Cazacu, G., Popa, V., Blends and Composites Based on Cellulose Materials (2005) Polysaccharide: Structural Diversity and functional versatility, 48, pp. 1141-1178. , Ed. Dumitriu, S. Marcel Dekker Inc.; New York. Chapter
  • Chillo, S., Flores, S., Mastromatteo, M., Conte, A., Gerschenson, L., Del Nobile, M., Influence of glycerol and chitosan on tapioca starchbased edible film properties (2008) Journal of Food Engineering, 88, pp. 159-168
  • Davidson, P., Naidu, A., Phyto-phenols (2000) Natural Food Antimicrobial Systems, , Naidu, A. (ed.), CRC Press, Florida
  • Espinel, R., Flores, S., Gerschenson, L., Biopolymeric antimicrobial films: Study of the influence of hydroxypropyl methylcellulose, tapioca starch and glycerol contents on physical properties (2014) Materials Science and Engineering C, 36, pp. 108-117
  • Famá, L., Gerschenson, L., Goyanes, S., Starch-vegetable fibre composites to protect food products (2009) Carbohydrate Polymers, 75, pp. 230-235
  • Famá, L., Rojas, A., Goyanes, S., Gerschenson, L., Mechanical properties of tapioca-starch edible films containing sorbates (2005) LWT -Food Science and Technology, 38, pp. 631-639
  • Fernández Cervera, M., Karjalainen, M., Airaksinen, S., Rantanen, J., Krogars, K., Heinämäki, J., Iraizoz Colarte, A., Yliruusi, J., Physical stability and moisture sorption of aqueous chitosan-amylose starch films plasticized with polyols (2004) Eur. J. Pharm. Biopharm, 58, pp. 69-76
  • Flores, S., Famá, L., Rojas, A., Goyanes, S., Gerschenson, L., Physical properties of tapioca-starch edible films: influence of filmmaking and potassium sorbate (2007) Food Res. Int, 40, pp. 257-265
  • Flores, S., Haedo, A., Campos, C., Gerschenson, L., Antimicrobial performance of potassium sorbate supported in tapioca starch edible films (2007) Eur. Food Res. Technol, 225, pp. 375-384
  • Flores, S., Costa, D., Yamashita, F., Gerschenson, L., Grossmann, V., Mixture design for evaluation of potassium sorbate and xanthan gum effect on properties of tapioca starch films obtained by extrusion (2010) Materials Science and Engineering C, 30, pp. 196-202
  • García, M., Martino, M.Y., Zaritzky, N., Lipid Addition to Improve Barrier Properties of Edible Starch-based Films and Coatings (2000) J. Food Sci, 65, pp. 941-947
  • Ghanbarzadeh, B., Oromiehi, A., Biodegradable biocomposite films based on whey protein and zein: Barrier, mechanical properties and AFM analysis (2008) International Journal of Biological Macromolecules, 43, pp. 209-215
  • Koksel, H., Sahbaz, F., Ozboy, O., Influence of wheat-drying temperatures on the birefringence and X-ray diffraction patterns of wet-harvested wheat starch (1993) Cereal Chemistry, 70, pp. 481-483
  • Laboulfie, F., Hémati, M., Lamure, A., Diguet, S., Effect of the plasticizer on permeability, mechanical resistance and thermal behaviour of composite coating films (2013) Powder Technology, 238, pp. 14-19
  • Letender, M., DAprano, G., Lacroix, M., Salmieri, S., St-Gelais, D., Physicochemical properties and bacterial resistance of biodegradable milk protein films containing agar and pectin (2002) J. Agric. Food Chem, 50, pp. 6017-6022
  • López, O., Giannuzzi, L., Zaritzky, N., García, M., Potassium sorbate controlled release from corn starch films (2013) Materials Science and Engineering C, 33, pp. 1583-1591
  • Mali, S., Grossmann, M., Garcia, M., Martino M.Zaritzky, N., Microstructural characterization of yam starch films (2002) Carbohydrate Polymers, 50, pp. 379-386
  • Manohar, V., Ingram, C., Gray, J., Talpur, N., Echard, B., Bagchi, D., Preuss, H., Antifungal activities of origanum oil against Candida albicans (2001) Mol Cell Biochem, 228, pp. 111-117
  • Manzini, M., Moresi, M., Rancini, R., Mechanical properties of alginate gel: empirical characterization (1999) Journal of Food Engineering, 39, pp. 369-378
  • Martucci, J., Gende, L., Neira, L., Ruseckaite, R., Oregano and lavender essential oils as antioxidant and antimicrobial additives of biogenic gelatin films (2015) Industrial Crops and Products, 71, pp. 205-213
  • Mastromatteo, M., Mastromatteo, M., Conte, A., Del Nobile, M., Advances in controlled release devices for food packaging applications (2010) Trends in Food Science & Technology, 21, pp. 591-598
  • Mastromatteo, M., Chillo, S., Buonocore, G., Massaro, A., Conte, A., Del Nobile, M., Effects of spelt and wheat bran on the performances of wheat gluten films (2008) Journal of Food Engineering, 88, pp. 202-212
  • Morris, V., Polysaccharides: their role in food microstructure (2007) Understanding and controlling the microstructure of complex foods, , McClements, D. (Ed.), Woodhead Publishing Limited, Cambridge
  • Müller, C., Borges, L., Yamashita, F., Effect of cellulose fibers on the crystallinity and mechanical properties of starch-based films at different relative humidity values (2009) Carbohydrate Polymers, 77, pp. 293-299
  • Ollé Resa, C., Jagus, R., Gerschenson, L., Natamycin efficiency for controlling yeast growth in models systems and on cheese surfaces (2014) Food Control, 35, pp. 101-108
  • Parra, P., Cameroni, M., Hierbas Aromáticas y Especias Ministerio de Agroindustria de la República Argentina (2009) Revista Alimentos Argentinos, 45, pp. 33-44. , http://www.alimentosargentinos.gob.ar/HomeAlimentos/Publicaciones/revistas/nota.php?id=110, [Aromatic Herbs and Spices. Ministry of Agro industry of the Argentine Republic. Food Argentine Journal. 45, 33-44]
  • Peelman, N., Ragaert, P., De Meulenaer, B., Adons, D., Peeters, R., Cardon, L., Van Impe, F., Devlieghere, F., Application of bioplastics for food packaging Trends Food Sci Tech (2013), 32, pp. 128-141; Peressini, D., Bravin, B., Lapasin, R., Rizzotti, C., Sensidoni, A., Starch-methylcellulose based edible films: rheological properties of film-forming dispersions (2003) J. Food Eng, 59, pp. 25-32
  • Perez, C., Flores, S., Marangoni, A., Gerschenson, L., Rojas, A., Development of a High Methoxyl-Pectin Edible Film for Retention of L-(+)-Ascorbic Acid (2009) Journal of Agricultural and Food Chemistry, 57, pp. 6844-6855
  • Phan, T., Debeaufort, F., Voilley, A., Luu, D., Biopolymer interactions affect the functional properties of edible films based on agar, cassava starch and arabinoxylan blends (2009) J Food Eng, 90, pp. 548-558
  • Rojas-Graü, M., Soliva-Fortuny, R., Martin-Belloso, O., Edible coatings to incorporate active ingredients to fresh cut fruits: A review (2009) Trends Food Sci Tech, 20, pp. 438-447
  • Seydim, A., Sarikus, G., Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils (2006) Food Research International, 39, pp. 639-644
  • Shen, X., Wu, J., Chen, Y., Zhao, G., Antimicrobial and physical properties of sweet potato starch films incorporated with potassium sorbate or chitosan (2010) Food Hydrocolloids, 24, pp. 285-290
  • Sofos, J., Sorbic acid, in Natural Food Antimicrobial Systems (2000), Naidu (Ed.), CRC Press, Boca Raton, chapter 23; Steffe, J., Rheological Methods in Food Process Engineering (1996), second ed., Freeman Press, Michigan; Sun, Q., Xi, T., Li, Y., Xiong, L., Characterization of Corn Starch Films Reinforced with CaCO3 Nanoparticles (2014) PLoS ONE, 9 (9)
  • Wollerdorfer, M., Bader, H., Influence of natural fibres on the mechanical properties of biodegradable polymers (1998) Industrial Crops and Products, 8, pp. 105-112
  • Wu, Y., Geng, F., Chang, P., Yu, J., Ma, X., Effect of agar on the microstructure and performance of potato starch film (2009) Carbohydrate Polymers, 76, pp. 299-304
  • Xu, Y., Kim, K., Hanna M.Nag, D., Chitosan-starch composite film: preparation and characterization (2005) Industrial Crops and Products, 21, pp. 185-192

Citas:

---------- APA ----------
Gerschenson, L., Flores, S., Espinel, R. & Alzate, P. (2018) . Innovations in the development of antimicrobial edible films made from biopolymers and oregano. Edible Films and Coatings: Advances in Research and Applications, 128-158.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97815361_v_n_p128_Gerschenson [ ]
---------- CHICAGO ----------
Gerschenson, L., Flores, S., Espinel, R., Alzate, P. "Innovations in the development of antimicrobial edible films made from biopolymers and oregano" . Edible Films and Coatings: Advances in Research and Applications (2018) : 128-158.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97815361_v_n_p128_Gerschenson [ ]
---------- MLA ----------
Gerschenson, L., Flores, S., Espinel, R., Alzate, P. "Innovations in the development of antimicrobial edible films made from biopolymers and oregano" . Edible Films and Coatings: Advances in Research and Applications, 2018, pp. 128-158.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97815361_v_n_p128_Gerschenson [ ]
---------- VANCOUVER ----------
Gerschenson, L., Flores, S., Espinel, R., Alzate, P. Innovations in the development of antimicrobial edible films made from biopolymers and oregano. Edible Films and Coat.: Adv. in Res. and Appl. 2018:128-158.
Available from: https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97815361_v_n_p128_Gerschenson [ ]