Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties

Acevedo-Fani, Alejandra; Salvia‐Trujillo, Laura; Rojas‐Graü, María Alejandra; Martı́n-Belloso, Olga

doi:10.1016/j.foodhyd.2015.01.032

Cited by 512 publications

(277 citation statements)

References 65 publications

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“…[33,34]. Acevedo-Fani et al [35] reported that thymol and carvacrol molecules can bind to membrane proteins of microorganisms by hydrophobic interactions. us, adequate pH values can change the membrane permeability and disintegrate the outer membrane of Gram-negative bacteria releasing lipopolysaccharides.…”

Section: Resultsmentioning

confidence: 99%

Effect of pH and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Carboxymethyl Cellulose and Starch Edible Films on Listeria monocytogenes and Staphylococcus aureus

Navarro-Cruz

Ochoa‐Velasco

Caballero-Alvarez

et al. 2018

Journal of Food Quality

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e aim of this work was to evaluate the e ect of pH and Mexican oregano essential oil (MOEO) added to carboxymethyl cellulose (CMC) and starch (S) edible lms on Listeria monocytogenes and Staphylococcus aureus. CMC and S edible lms were formulated with di erent concentrations (0%, 0.25%, 0.50%, 0.75%, and 1%) of MOEO at di erent pH (5, 6, or 7). Antimicrobial assay was performed. Inhibition curves were tted to the Fermi model. Signi cant di erences (p < 0.05) were found in t c (time to reduce 50% of microbial population) and a (slope of the curve around t c ), being lower at acidic pH. For L. monocytogenes, CMC lms exhibited a higher antimicrobial e ectiveness (0.50% of MOEO) compared to S lms which need a higher concentration of MOEO (0.75%). S. aureus was inhibited with CMC lms at 0.50% MOEO and pH 5 and 6. Microbial modeling has allowed estimating key intrinsic factors as pH and MOEO concentration with the synergistic e ect against two important food-borne pathogens.

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Section: Resultsmentioning

confidence: 99%

Effect of pH and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Carboxymethyl Cellulose and Starch Edible Films on Listeria monocytogenes and Staphylococcus aureus

Navarro-Cruz

Ochoa‐Velasco

Caballero-Alvarez

et al. 2018

Journal of Food Quality

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“…A nanoemulsão obtida apresentou tamanho médio de partícula de 170,6 nm ± 0,5 nm e mostrou-se visualmente opalescente, sem separação de fase e precipitação após a preparação, características similares a outros estudos publicados. 25,26 A nanoemulsão apresentou potencial zeta de, aproximadamente, -10,9 ± 0,1 mV. De modo geral, a carga elétrica das gotículas de óleo é direcionada pela carga de tensoativos adsorvidos ao seu redor, que podem ser de natureza catiônica, aniônica ou não iônica.…”

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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“…Acevedo-Fani et al [3] compared the mechanical and antimicrobial properties of edible films prepared from nanoemulsions containing alginate and essential oils [thyme (TH-EO), lemongrass (LG-EO) or sage (SG-EO)]. Coarse emulsions were prepared from sodium alginate dispersion containing 2% glycerol and 3% Tween 80 with or without the addition of 1% TH-EO, LG-EO or SG-EO and then microfluidized to obtain nanoemulsions.…”

Section: Coating With Biopolymer Solutions Containing Essential Oilsmentioning

confidence: 99%

Utilization of Edible Films and Coatings as Packaging Materials for Preservation of Cheeses

Youssef

Assem

El‐Sayed

et al. 2017

J Package Technol Res

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The diversity of cheese varieties, dynamic microbiological and biochemical changes which undergo during cheese manufacture, ripening and marketing need special care to meet the desired consumer acceptability and satisfaction. In this area packaging plays an important role in cheese industry. Application of films or coatings to cover cheese surfaces has long been recognized as an important treatment for the protection of the quality and safety of the product. The growing environmental concern about the use of un-biodegradable materials in cheese packaging encouraged research to develop edible materials for coating and packaging of cheese. Several polysaccharides and proteins with or without plasticizers, antimicrobial agents and nanoparticles have been used as basis for the development of edible cheese coating. The present manuscript gives an overview on the development and use of edible cheese coating in relation to the cheese quality and safety.

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Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties

Cited by 512 publications

References 65 publications

Effect of pH and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Carboxymethyl Cellulose and Starch Edible Films on Listeria monocytogenes and Staphylococcus aureus

Effect of pH and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Carboxymethyl Cellulose and Starch Edible Films on Listeria monocytogenes and Staphylococcus aureus

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

Utilization of Edible Films and Coatings as Packaging Materials for Preservation of Cheeses

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