Antifungal films based on starch-gelatin blend, containing essential oils

Acosta, Sandra; Chiralt, Amparo; Santamarina, P.; Roselló, Josefa; González‐Martínez, Chelo; Cháfer, Maite

doi:10.1016/j.foodhyd.2016.05.008

Cited by 137 publications

(70 citation statements)

References 33 publications

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“…Studies of films with gelatin and incorporation of 5% bergamot essential oil and 15% lemongrass essential oil resulted in WVP values of 12.6 × 10 −11 and 10 × 10 −11 g Pa −1 s −1 m −1 , respectively . These results are surprisingly positive, once the main component of TTO, terpinen‐4‐ol, is less hydrophobic than limonene, the main component of citric oils like bergamot . Studies with 2% of TTO in chitosan matrix and hydroxypropyl‐methylcellulosebased films reported WVP values of 74.7x10 −11 and 57.3 × 10 −11 g Pa −1 s −1 m −1 , respectively .…”

Section: Resultsmentioning

confidence: 99%

Development of active cassava starch cellulose nanofiber‐based films incorporated with natural antimicrobial tea tree essential oil

Silveira

Silva

Pimentel

et al. 2019

J of Applied Polymer Sci

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In the present study, a cassava starch‐glycerol film with reinforcement of Pinus sp. nanofibers (NFC) incorporated with tea tree (Melaleuca alternifolia) essential oil (TTO) were prepared by casting technique. The physical (barrier, mechanical, and optical), structural, and antimicrobial properties of the films were evaluated and compared with the control films. Films with 0.08% TTO exhibited a significant increase in the tensile strength (TS) while films with 1.5% TTO showed a decrease in TS, suggesting a crosslinking effect. The addition of 1.5% TTO reduced the water vapor permeability values in 43% comparing to the control films. Analysis obtained by Fourier transform infrared spectroscopy showed bands related to the interaction between TTO and matrix for films with 1.5% TTO and 0.3% NFC. This film was effective against Staphylococcus aureus and Candida albicans which could be applied for several packaging purposes. © 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2020, 137, 48726.

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Section: Resultsmentioning

confidence: 99%

Development of active cassava starch cellulose nanofiber‐based films incorporated with natural antimicrobial tea tree essential oil

Silveira

Silva

Pimentel

et al. 2019

J of Applied Polymer Sci

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“…However, the drawbacks of starch‐based films include poor mechanical properties. To overcome this drawback, starch has been blended with chitosan, gelatin, and whey protein to form composites, and antimicrobial and antioxidant agents have been incorporated …”

Section: Introductionmentioning

confidence: 99%

Utilization of Foxtail Millet Starch Film Incorporated with Clove Leaf Oil for the Packaging of Queso Blanco Cheese as a Model Food

et al. 2017

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Clove leaf oil was incorporated into foxtail millet starch (FMS) for developing an active packaging material with antimicrobial and antioxidant activities. The FMS films that contained clove leaf oil exhibited changes in tensile strength (6.78–4.00 MPa) and elongation at break (66.26–99.48%) with the addition of increasing concentrations of the essential oil, and possessed ultraviolet‐light barrier properties. Moreover, the FMS films that contained clove leaf oil inhibited the growth of Listeria monocytogenes. The addition of clove leaf oil resulted in excellent ABTS and DPPH radical‐scavenging activity of the films. The FMS film packaging that contained 1% clove leaf oil led to a decrease in the population of Listeria monocytogenes in queso blanco cheese by 1.19 log CFU g−1 after storage for 24 days, compared with that in the control samples. In addition, the concentration of thiobarbituric acid reactive substances decreased by 54%. Thus, these results suggest that the FMS films that contain clove leaf oil can be used as a new packaging material for enhancing the shelf life of queso blanco cheese.

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“…Além disso, o aumento da elongação de determinados filmes e a melhora da sua tenacidade são características interessantes dentro da área de embalagens. 6,[28][29][30][31][32][33] Na Figura 3-A observa-se que o filme controle (FG) possui uma superfície compacta, lisa e homogênea sem estrutura granulada e porosa, sem a presença de separações de fase, sugerindo que uma matriz mais ordenada foi formada. Nos filmes elaborados com a nanoemulsão de óleo essencial de limão (Figura 3-B) também não foi observada a separação da fase oleosa.…”

Section: Resultsunclassified

Influência Da Nanoemulsão De Óleo Essencial De Limão Em Filmes À Base De Gelatina

Nunes¹,

Melo²,

Aouada³

et al. 2018

Quim. Nova

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Recebido em 13/04/2018; aceito em 25/06/2018; publicado na web em 21/08/2018 INFLUENCE OF LEMON NANOEMULSION IN FILMS GELATIN-BASED. The development of films from natural polymers is an alternative to reduce the consumption of packaging obtained from non-renewable sources. The formation of edible films requires a polymeric material that forms a homogeneous and continuous matrix. The gelatin is a natural polymer, cheap and abundant, characteristics that instigate its use. The aim of this study was preparing and characterize gelatin films and evaluate the influence of lemon essential oil nanoemulsion on gelatin matrix for an innovative application of the product. The films were characterized for their water vapor permeability (WVP) test, contact angle, thickness and mechanical analysis (tensile strength and elongation at break). The particle size showed an average of 170.6 nm and zeta potential around -10.9 mV. The incorporation of lemon nanoemulsion increased the water vapor permeability of the gelatin and the elongation, but decreased tensile strength due to the interaction with the hydrophobic portion of the polymer matrix.Keywords: gelatin; lemon essential oil; nanoemulsion. INTRODUÇÃOO aumento da demanda por produtos saudáveis e ecologicamente corretos, assim como a preocupação com segurança alimentar e ambiental têm estimulado pesquisas de desenvolvimento de filmes a partir de biopolímeros.1-3 Atualmente, grande parte das embalagens utilizadas são de fontes não-renováveis de energia, como o petróleo, e por levarem um longo tempo para se degradarem no ambiente, causam sérios problemas de acúmulo de resíduos. 4,5 Nesse contexto, é de grande interesse a busca pela substituição de embalagens convencionais por outras que sejam biodegradáveis e até mesmo comestíveis.2,6 Diversos são os materiais obtidos de recursos renováveis que possibilitam tais inovações. Entre eles, os mais utilizados para formação de filmes comestíveis são determinados polissacarídeos, proteínas e lipídeos. 7Em relação às proteínas, a gelatina tem se mostrado promissora para formação de filmes, além de ser abundante, ter baixo custo, excelente biocompatibilidade e biodegradabilidade.8 Seu processamento é feito a partir da hidrólise controlada de colágeno fibroso insolúvel, extraído de ossos e peles de animais durante o abate.9,10 A gelatina é um biopolímero composto por sete aminoácidos diferentes, possui estrutura de tripla-hélice e temperatura de desnaturação proteica em torno de 40 °C. 11,12Em geral, filmes comestíveis sintetizados a partir de proteí-nas possuem melhores propriedades mecânicas do que filmes de lipídeos e polissacarídeos. 13 No entanto, devido à elevada natureza higroscópica e baixo ponto de fusão da gelatina a adição de outros componentes como, por exemplo, polissacarídeos, proteí-nas, lipídeos ou polímeros naturais geram filmes compostos que podem combinar vantagens e melhorias em suas propriedades. [13][14][15] O óleo essencial de limão (Citrus limon L.) adicionado a um filme polimérico pode alterar determinadas caracter...

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Antifungal films based on starch-gelatin blend, containing essential oils

Cited by 137 publications

References 33 publications

Development of active cassava starch cellulose nanofiber‐based films incorporated with natural antimicrobial tea tree essential oil

Development of active cassava starch cellulose nanofiber‐based films incorporated with natural antimicrobial tea tree essential oil

Utilization of Foxtail Millet Starch Film Incorporated with Clove Leaf Oil for the Packaging of Queso Blanco Cheese as a Model Food

Influência Da Nanoemulsão De Óleo Essencial De Limão Em Filmes À Base De Gelatina

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