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- Title
Atividade antimicrobiana e antioxidante de filmes comestíveis de gelatina e quitosana adicionados de óleos essenciais.
- Authors
Vitoria Galindo, Marcella; dos Santos Paglione, Isabela; Cristiane Balan, Geane; Setsuko Sakanaka, Lyssa; Ayumi Shirai, Marianne
- Abstract
Essential oils have been recognized for their antimicrobial and antioxidant properties, gaining importance in the food industry to be used as a natural additive. However, the direct addition of essential oils in the food formulation can cause the loss of their bioactivity due to the process conditions (light, heat, pressure and presence of oxygen) employed. In this sense, the incorporation of essential oils into edible films is an interesting alternative, allowing to obtaining active packaging that helps in the food conservation. In this work, edible films of gelatin and chitosan added with essential oil of rosemary and oregano were produced. In the obtained films were evaluated the mechanical properties, morphology, the antimicrobial activity against Escherichia coli and Staphylococcus aureus, the content of total phenolic compounds, and the antioxidant activity by the ABTS and DPPH methods. The films containing essential oils presented antimicrobial and antioxidant activity, being in greater proportion in the film with essential oil of oregano, and greater puncture resistance. The addition of essential oils did not alter the morphology of the films, which was compact, homogeneous and without apparent separation of phases. The films obtained have potential for the production of biodegradable active packaging in order to assist in microbiological, nutritional and sensorial food safety.
- Subjects
EDIBLE coatings; FOOD conservation; FOOD portions; PHENOLS; PHASE separation; ESSENTIAL oils; STAPHYLOCOCCUS aureus
- Publication
Segurança Alimentar e Nutricional, 2019, Vol 26, Issue 1, p1
- ISSN
1808-8023
- Publication type
Article
- DOI
10.20396/san.v26i0.8653865