Spice oleoresins containing antimicrobial agents improve the potential use of bio-composite films based on gelatin

Figueroa-López, Kelly J.; Andrade‐Mahecha, Margarita María; Torres‐Vargas, Olga Lucia

doi:10.1016/j.fpsl.2018.05.005

Cited by 14 publications

(13 citation statements)

References 40 publications

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“…The EOs and NEs obtained from aromatic plants are constituted by a wide range of active compounds that are responsible for antimicrobial and antioxidant activity, which has promoted their application in active food packaging [ 1 , 41 , 42 ]. Table 4 shows the MIC and MBC values of the neat OEO, RE, and GTE against strains of S. aureus (Gram positive, G+) and E. coli (Gram negative, G-).…”

Section: Resultsmentioning

confidence: 99%

“…The plates were incubated at 37 °C for 24 h. Thereafter, 10 µl of resazurin sodium salt (MP biologicals, Illkirch, France), a metabolic indicator, was added to each well and incubated again at 37 °C for 2 h. Upon obtaining the resazurin change, the wells were read through the color difference. The MIC and MBC values were determined as the lowest concentration of the natural products presenting bacteriostatic and bactericide effects, respectively [ 41 ].…”

Section: Methodsmentioning

confidence: 99%

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Antimicrobial and Antioxidant Performance of Various Essential Oils and Natural Extracts and Their Incorporation into Biowaste Derived Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) Layers Made from Electrospun Ultrathin Fibers

et al. 2019

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In this research, the antibacterial and antioxidant properties of oregano essential oil (OEO), rosemary extract (RE), and green tea extract (GTE) were evaluated. These active substances were encapsulated into ultrathin fibers of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) derived from fruit waste using solution electrospinning, and the resultant electrospun mats were annealed to produce continuous films. The incorporation of the active substances resulted in PHBV films with a relatively high contact transparency, but it also induced a slightly yellow appearance and increased the films opacity. Whereas OEO significantly reduced the onset of thermal degradation of PHBV, both the RE and GTE-containing PHBV films showed a thermal stability profile that was similar to the neat PHBV film. In any case, all the active PHBV films were stable up to approximately 200 °C. The incorporation of the active substances also resulted in a significant decrease in hydrophobicity. The antimicrobial and antioxidant activity of the films were finally evaluated in both open and closed systems for up to 15 days in order to anticipate the real packaging conditions. The results showed that the electrospun OEO-containing PHBV films presented the highest antimicrobial activity against two strains of food-borne bacteria, as well as the most significant antioxidant performance, ascribed to the films high content in carvacrol and thymol. Therefore, the PHBV films developed in this study presented high antimicrobial and antioxidant properties, and they can be applied as active layers to prolong the shelf life of the foods in biopackaging applications.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Antimicrobial and Antioxidant Performance of Various Essential Oils and Natural Extracts and Their Incorporation into Biowaste Derived Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) Layers Made from Electrospun Ultrathin Fibers

et al. 2019

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“…Bacteria were recovered with PBS, 10-fold serially diluted, and incubated for 24 h at 37 • C to quantify the number of viable bacteria by a conventional plate count. The antimicrobial activity reduction (R) was evaluated from 1 (initial day), 8,15,22,30,40, and 48 days using Equation (4).…”

Section: Mechanical Testsmentioning

confidence: 99%

Electrospun Active Biopapers of Food Waste Derived Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) with Short-Term and Long-Term Antimicrobial Performance

et al. 2020

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This research reports about the development by electrospinning of fiber-based films made of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) derived from fermented fruit waste, so-called bio-papers, with enhanced antimicrobial performance. To this end, different combinations of oregano essential oil (OEO) and zinc oxide nanoparticles (ZnONPs) were added to PHBV solutions and electrospun into mats that were, thereafter, converted into homogeneous and continuous films of 130 µm. The morphology, optical, thermal, mechanical properties, crystallinity, and migration into food simulants of the resultant PHBV-based bio-papers were evaluated and their antimicrobial properties were assessed against Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) in both open and closed systems. It was observed that the antimicrobial activity decreased after 15 days due to the release of the volatile compounds, whereas the bio-papers filled with ZnONPs showed high antimicrobial activity for up to 48 days. The electrospun PHBV biopapers containing 2.5 wt% OEO + 2.25 wt% ZnONPs successfully provided the most optimal activity for short and long periods against both bacteria. Nanomaterials 2020, 10, 506 2 of 26 studied, including the poly(3-hydroxybutyrate) (PHB or P3HB) homopolyester and its copolymer poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV). The latter shows lower crystallinity and melting point as well as greater flexibility, which broadens its industrial applicability [4,5]. In order to confer active properties to PHAs, several substances can be incorporated into the biopolymers such as essential oils (EOs) and inorganic or metal nanoparticles (MNPs) [6,7].EOs are the product of the secondary metabolism of plants, separated from the aqueous phase, which is formed by various volatile components such as terpenes, alcohols, acids, esters, epoxies, aldehydes, ketones, amines, and sulphides, among others [8]. This wide range of compounds are responsible for the strong biological activity and also the antioxidant, antimicrobial, antifungal, and antiviral properties of plants [9]. In addition, EOs are biologically safe and have a low risk of causing resistance in pathogens [10]. In addition, they are classified as Generally Recognized as Safe (GRAS) by the U.S. Food and Drug Administration (FDA) [11]. Among them, oregano essential oil (OEO) is one of the most important and it is widely used in the pharmaceutical, food, and cosmetics industries [12]. It comes from the genus Origanum that belongs to the Lamiaceae family [13], which is constituted by more than 38 monoterpenoids [14]. Their main active compounds are carvacrol, thymol, p-cymene, and γ-terpinene, which are responsible for its high antimicrobial and antioxidant activities [15,16]. These active compounds have been particularly related to the inhibition of G− bacteria such as Escherichia coli (E. coli), Pseudomonas aeruginosa (P. aeruginosa), and Salmonella typhimurium (S. typhimurium) and G+ bacteria including Staphylococcus aureus (S. aureus), Listeria mo...

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“…Oleoresin spices have resins in their compositions, and are used in food formulations [77]. Likewise, this type of natural active compound could be used as an antimicrobial agent in food packaging materials [78]. Oleoresin cloves have greater antimicrobial activity against E. coli and S. aureus than nutmeg and black pepper oleoresins when used in gelatin films [78].…”

Section: Other Antimicrobial Compoundsmentioning

confidence: 99%

“…Likewise, this type of natural active compound could be used as an antimicrobial agent in food packaging materials [78]. Oleoresin cloves have greater antimicrobial activity against E. coli and S. aureus than nutmeg and black pepper oleoresins when used in gelatin films [78]. Another interesting active additive to the biopolymer matrix is castor oil.…”

Section: Other Antimicrobial Compoundsmentioning

confidence: 99%

Polysaccharide and Protein Films with Antimicrobial/Antioxidant Activity in the Food Industry: A Review

Jamróz

Kopel

2020

Polymers

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From an economic point of view, the spoilage of food products during processing and distribution has a negative impact on the food industry. Lipid oxidation and deterioration caused by the growth of microorganisms are the main problems during storage of food products. In order to reduce losses and extend the shelf-life of food products, the food industry has designed active packaging as an alternative to the traditional type. In the review, the benefits of active packaging materials containing biopolymers (polysaccharides and/or proteins) and active compounds (plant extracts, essential oils, nanofillers, etc.) are highlighted. The antioxidant and antimicrobial activity of this type of film has also been highlighted. In addition, the impact of active packaging on the quality and durability of food products during storage has been described.

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Spice oleoresins containing antimicrobial agents improve the potential use of bio-composite films based on gelatin

Cited by 14 publications

References 40 publications

Antimicrobial and Antioxidant Performance of Various Essential Oils and Natural Extracts and Their Incorporation into Biowaste Derived Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) Layers Made from Electrospun Ultrathin Fibers

Antimicrobial and Antioxidant Performance of Various Essential Oils and Natural Extracts and Their Incorporation into Biowaste Derived Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) Layers Made from Electrospun Ultrathin Fibers

Electrospun Active Biopapers of Food Waste Derived Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) with Short-Term and Long-Term Antimicrobial Performance

Polysaccharide and Protein Films with Antimicrobial/Antioxidant Activity in the Food Industry: A Review

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