Antibacterial activity of pectic-based edible films incorporated with Mexican lime essential oil

Aldana, Daniela Sánchez; Andrade-Ochoa, Sergio; Aguilar, Cristóbal N.; Contreras-Esquivel, Juan Carlos; Nevárez-Moorillón, Guadalupe Virginia

doi:10.1016/j.foodcont.2014.10.044

Cited by 92 publications

(35 citation statements)

References 28 publications

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“…Films must have low permeability to reduce the product's moisture loss [37]. The products' deteriorative processes are intrinsically related to water, which is why the WVP of edible films must be taken into account [35]. The additives in the formulations also contribute fundamentally to the films' characteristics.…”

Section: Resultsmentioning

confidence: 99%

Formulation and Characterization of Edible Films Based on Organic Mucilage from Mexican Opuntia ficus-indica

et al. 2019

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The consumption of organic products has increased in recent years. One of the most important products in Mexico is nopal. Nopal’s content and properties make the formulation of edible films possible. In this study, we aimed to develop and characterize biodegradable edible films containing mucilage from Opuntia ficus-indica. The mucilage extraction yield, thickness, color, water vapor permeability, light transmission rate, film transparency, solubility, stability of dispersion, and puncture strength were measured. The use of mucilage from different cultivars affected the water vapor permeability (8.40 × 10−11 g·m−1·s−1·Pa−1 for cultivar Villanueva, 3.48 × 10−11 g·m−1·s−1·Pa−1 for Jalpa, and 1.63 × 10−11 g·m−1·s−1·Pa−1 for Copena F1). Jalpa provided the most soluble mucilage with the highest thickness (0.105 mm). Copena F1 provided the clearest film with the greatest transparency (3.81), the best yellowness index, and the highest resistance (4.44 N·mm−1). Furthermore, this film had the best light transmission rate (48.93%). The Copena F1 showed the best film formation solution viscosity. These results indicate that mucilage mixed with pectin is a potential source for the formulation of edible films.

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Section: Resultsmentioning

confidence: 99%

Formulation and Characterization of Edible Films Based on Organic Mucilage from Mexican Opuntia ficus-indica

et al. 2019

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“…Pectin extracted from different vegetal sources, such as apple, carrot, and hibiscus, can be used to prepare active edible films with antioxidant and antimicrobial performances, obtained from natural additives, such as carvacrol and cinnamaldehyde or lime EO . In fact, lime is the most important citric fruit used for the extraction of EOs, and it is also a good source of pectin with antioxidant activity.…”

Section: Edible Active Matricesmentioning

confidence: 99%

“…In fact, lime is the most important citric fruit used for the extraction of EOs, and it is also a good source of pectin with antioxidant activity. Sánchez Aldana et al . studied the antibacterial activity against common food‐borne bacteria of edible films based on extracts from Mexican lime pectin, which increased their value by providing an antibacterial effect.…”

Section: Edible Active Matricesmentioning

confidence: 99%

Active edible films: Current state and future trends

Mellinas

Valdés

Ramos

et al. 2015

J of Applied Polymer Sci

178

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On the use of tris(nonylphenyl) phosphite as a chain extender in melt-blended poly(hydroxybutyrate-co-hydroxyvalerate)/ clay nanocomposites: Morphology, thermal stability, and mechanical properties J. González-Ausejo, E. Sánchez-Safont, J. Gámez-Pérez and L. Cabedo, J. Appl. Polym. Sci. 2015, DOI: 10.1002 Characterization of polyhydroxyalkanoate blends incorporating unpurified biosustainably produced poly(3-hydroxybutyrate-co-3-hydroxyvalerate) A. Martínez-Abad, L. Cabedo, C. S. S. Oliveira, L. Hilliou, M. Reis and J. M. Lagarón, J. Appl. Polym. Sci. 2015, DOI: 10.1002 Modification of poly (3-hydroxybutyrate-co-3-hydroxyvalerate) ABSTRACT: Active edible films represent one of the current and future trends in the development of new polymers for selected applications, particularly food packaging. Some biopolymers show excellent performance as carriers for active compounds extracted from natural sources and are able to be released at a controlled rate to packaged food. In this review we aim to present, in a comprehensive way, the most recent advances and updates in this subject, where much research is currently ongoing and new studies are reported very often. This review focuses on innovative biopolymer matrices, their processing to obtain edible active films, and present and future applications.

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“…Therefore, the use of natural materials instead of chemical synthetic additives is preferred. Essential oils are aromatic oily liquids extracted from plant materials and commonly studied as additives in edible/biodegradable films due to their antimicrobial (Zhang et al, 2015;Roselló et al, 2015;Aldana et al, 2015;Jouki et al, 2014) and antioxidant (Dashipour et al, 2015;Alves-Silva et al, 2013;Ruiz-Navajas et al, 2013;Bonilla et al, 2013) capacity. Moreover, they have proved to have some impact on mechanical properties of edible films (Altiok et al, 2010;Pires et al, 2011;Tongnuanchan et al, 2012;Shojaee-Aliabadi et al, 2014a).…”

Section: Introductionmentioning

confidence: 99%

Edible iron yam and maize starch convenient food flavoring packaging films with lemon essential oil as plasticization

2019

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Lemon essential oil was used as plasticizers to prepare iron yam/maize starch edible films. Changes of physical, microcosmic and antimicrobial properties of films were studied. Results showed that the addition of lemon essential oil led to the decrease of moisture content, transparency, whiteness index, water vapor permeability, solubility and tensile strength and the increase of b*, elongation and haze values. With the increase of lemon essential oil content, the antibacterial activity increased, and the surface and internal microstructure of the film became more and more heterogeneous. Compared with the control group, the tensile strength, water content and WVP of OYM/2LO films decreased by 21.9%, 23.5%, and 23.6%, respectively. When surfactant was added, the antimicrobial activity, solubility, haze, surface coarseness and porosity increased significantly, and the tensile strength decreased from 11.8MPa (OYM/1LO) to 7.60MPa (OYM/1LO/0.1S) obviously. The iron yam/maize starch edible films with good physical and antibacterial properties can be considered as convenient food flavoring packaging materials.

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Antibacterial activity of pectic-based edible films incorporated with Mexican lime essential oil

Cited by 92 publications

References 28 publications

Formulation and Characterization of Edible Films Based on Organic Mucilage from Mexican Opuntia ficus-indica

Formulation and Characterization of Edible Films Based on Organic Mucilage from Mexican Opuntia ficus-indica

Active edible films: Current state and future trends

Edible iron yam and maize starch convenient food flavoring packaging films with lemon essential oil as plasticization

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