Antioxidant and antimicrobial properties of ethylene vinyl alcohol copolymer films based on the release of oregano essential oil and green tea extract components

Muriel-Galet, Virginia; Cran, Marlene; Bigger, Stephen W.; Hernández‐Muñoz, Pilar; Gavara, Rafael

doi:10.1016/j.jfoodeng.2014.10.007

Cited by 127 publications

(83 citation statements)

References 31 publications

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“…No growth of fungi during the storage period was observed, thus indicating the lethal fungicidal effect of the oil components (carvacrol and thymol) in agreement with those reported by other authors [55]. …”

Section: Resultssupporting

confidence: 91%

“…However, oregano essential oil gave rise to S-PVA active films, with an antibacterial and bactericidal effect particularly stronger against Gram-negative bacteria, as can be observed in Figure 3a and Figure 4a. Similar results were also reported by Muriel-Galet et al [55] for the oregano essential oil embedded in ethylene–vinyl alcohol copolymer (EVOH) films. This behavior has been previously described as a specific action of the OEO compounds [22,56,57].…”

Section: Resultssupporting

confidence: 89%

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Physical and Antimicrobial Properties of Starch-PVA Blend Films as Affected by the Incorporation of Natural Antimicrobial Agents

Cano

Cháfer

Chiralt

et al. 2015

Foods

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In this work, active films based on starch and PVA (S:PVA ratio of 2:1) were developed by incorporating neem (NO) and oregano essential oils (OEO). First, a screening of the antifungal effectiveness of different natural extracts (echinacea, horsetail extract, liquid smoke and neem seed oil) against two fungus (P. expansum and A. niger) was carried out. The effect of NO and OEO incorporation on the films’ physical and antimicrobial properties was analyzed. Only composite films containing OEO exhibited antibacterial and antifungal activity. Antibacterial activity occurred at low OEO concentration (6.7%), while antifungal effect required higher doses of OEO in the films. Incorporation of oils did not notably affect the water sorption capacity and water vapor barrier properties of S-PVA films, but reduced their transparency and gloss, especially at the highest concentrations. The mechanical response of the S-PVA films was also negatively affected by oil incorporation but this was only relevant at the highest oil ratio (22%). S-PVA films with 6.7% of OEO exhibited the best physical properties, without significant differences with respect to the S-PVA matrix, while exhibiting antibacterial activity. Thus, the use of OEO as a natural antimicrobial incorporated into starch-PVA films represents a good and novel alternative in food packaging applications.

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Section: Resultssupporting

confidence: 91%

Section: Resultssupporting

confidence: 89%

Physical and Antimicrobial Properties of Starch-PVA Blend Films as Affected by the Incorporation of Natural Antimicrobial Agents

Cano

Cháfer

Chiralt

et al. 2015

Foods

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“…Temperature played an important role in the antimicrobial activity of the active films containing volatile agents. It is well-established that the diffusion coefficient of the active substances increases with the temperature (Baner et al, 1996;Muriel-Galet et al, 2015;Suppakul et al, 2011a). This effect was also observed in the release test carried out in section 4.3.1, where the release of citral, hexanal and linalool was enhanced with an increase of temperature (higher D values).…”

Section: Antimicrobial Effect In Vitro At 4 Csupporting

confidence: 59%

“…The higher the active agent concentrations, the later the crystallization occurs during the cooling step. In this way, the high content of additives within the matrix may reduce the ability of the polymer chains to crystallize (Muriel-Galet et al, 2015).…”

Section: Quantification Of Active Filmsmentioning

confidence: 99%

Antimicrobial packaging system for minimally processed fruit

Lledó¹,

Inés²

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Certifican que:La memoria titulada "Antimicrobial packaging system for minimally processed fruit" que presenta Dña. Marta Inés Lara Lledó para optar al grado de Doctor por la Universidad Politécnica de Valencia, ha sido realizada en el Instituto Tecnológico del Embalaje, Transporte y Logística (ITENE) bajo su dirección y que reúne las condiciones para ser defendida por su autora. antimicrobiano, a escala laboratorio y a escala semi-industrial, con el objetivo de reducir la proliferación de la flora natural de la fruta pelada y cortada y extender su vida útil. Se han desarrollado distintos prototipos para su posterior aplicación industrial.Previo al desarrollo de los materiales de envase, se llevó a cabo una selección de agentes activos más idóneos. Para ello se estudiaron mediante ensayos in vitro las propiedades antimicrobianas de agentes activos volátiles, citral, hexanal y linalool y diferentes mezclas de los mismos, frente a distintos microorganismos típicos del deterioro de las frutas, mohos y levaduras, concluyendo que la efectividad de la mezcla de los tres es superior a la suma de la efectividad de los agentes activos de forma individual. Así mismo, también se seleccionaron agentes antimicrobianos no volátiles como el sorbato potásico y benzoato sódico, los cuáles son ampliamente empleados en la industria alimentaria debido principalmente a sus propiedades antifúngicas.Con los agentes activos seleccionados, se desarrollaron películas monocapa de polipropileno (PP) con distintas concentraciones de la mezcla activa, citral, hexanal y linalool, a escala laboratorio, mediante técnicas de extrusión, y películas bicapa a escala semi-industrial mediante coextrusión. Por otra parte, se desarrollaron bandejas activas a escala semiindustrial mediante termoconformado de láminas obtenidas por coextrusión de compuestos de PP y etilvinilaceteto (EVA) con sorbato potásico o benzoato sódico como agentes antimicrobianos.Se evaluaron las propiedades mecánicas, barreras y térmicas de los materiales activos desarrollados, así como su sellabilidad y transparencia. En general, las propiedades de los polímeros no se vieron afectadas de manera relevante. Sin embargo, las bandejas activas perdieron su carácter transparente debido a la incorporación de los agentes activos no volátiles.Se estudió la cinética de liberación de los compuestos activos volátiles y no volátiles a distintas temperaturas, determinando los coeficientes de difusión de los agentes activos RESUMEN mediante el ajuste a modelos matemáticos de difusión basados en la Segunda Ley de Fick.Entre los agentes volátiles, el hexanal mostró un mayor coeficiente de difusión seguido de citral y linalool. Por otra parte, no hubo apenas diferencia en los coeficientes de difusión del sorbato potásico y benzoato sódico, siendo éstos del mismo orden de magnitud.Igualmente, se realizaron diferentes experimentos in vitro a distintas temperaturas para determinar las propiedades antimicrobianas de los materiales desarrollados. En general, los materiales activos presentaron una elev...

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“…Oregano is one of the most studied plants by its high antioxidant and antimicrobial properties 51,40 . Oregano is a popular culinary herb with high content in EOs containing terpenoids, mainly the monoterpenoid phenols of thymol (5-methyl-2-[1-methylethyl] phenol) and carvacrol (5-isopropyl-2-methyl phenol) 50 .…”

Section: Herbsmentioning

confidence: 99%

Use of herbs, spices and their bioactive compounds in active food packaging

et al. 2015

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The increasing interest and society demand on the use of natural, biodegradable and renewable resources has increased in the last few years. In addition, food producers and consumers have improved their requirements in the quality of processed food, particularly in the field of increasing shelf-life while preserving organoleptic and nutritional properties. This review aims to present the last published work in this area.

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Antioxidant and antimicrobial properties of ethylene vinyl alcohol copolymer films based on the release of oregano essential oil and green tea extract components

Cited by 127 publications

References 31 publications

Physical and Antimicrobial Properties of Starch-PVA Blend Films as Affected by the Incorporation of Natural Antimicrobial Agents

Physical and Antimicrobial Properties of Starch-PVA Blend Films as Affected by the Incorporation of Natural Antimicrobial Agents

Antimicrobial packaging system for minimally processed fruit

Use of herbs, spices and their bioactive compounds in active food packaging

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