Antimicrobial and physical-mechanical properties of pectin/papaya puree/cinnamaldehyde nanoemulsion edible composite films

Otoni, Caio G.; Moura, Márcia R. de; Aouada, Fauze A.; Camilloto, Geany Peruch; Cruz, Renato Souza; Lorevice, Marcos V.; Soares, Nilda de Fátima Ferreira; Mattoso, Luiz H. C.

doi:10.1016/j.foodhyd.2014.04.013

Cited by 313 publications

(180 citation statements)

References 54 publications

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“…They observed that nisin films (0.5 mg nisin/film) were the most effective in reducing L. monocytogenes growth, as nisin perhaps would be released more slowly from the sodium caseinate matrix than the two salts examined, Na-lactate and Ksorbate, thus maintaining an effective concentration on the contact surface. Other authors have reported similar deductions about the influence of the antimicrobial activity releasing on other functional films (Otoni et al, 2014;Sanjurjo, Flores, Gerschenson, & Jagus, 2006). Most of the findings have reported greater retention and enhancement of the antimicrobial activity of nisin against Listeria spp.…”

Section: Discussionsupporting

confidence: 58%

Antilisterial activity and physical-mechanical properties of bioactive caseinate ﬁlms

Calderón-Aguirre

Hernández

Mendoza-Mendoza³

et al. 2015

CyTA - Journal of Food

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Antimicrobial films were formulated with sodium caseinate (C), glycerol and antimicrobial substances (AM) produced by Streptococcus infantarius. The antilisterial activity of the films was evaluated using Listeria monocytogenes as test microorganism and two incubation conditions: T = 35°C, 32 ± 10% RH and T = 4°C, 98 ± 10% RH. A comparison of the antimicrobial action was made with caseinate films carrying equivalent activity units of commercial nisin (Nis). At 35°C and 32% RH, AM increased the lag-phase and inhibited 80% of the growth of L. monocytogenes. At 4°C and 98% RH, C-Nis and C-AM films extended the lag-phase of the bacterial growth up to 11 and 38 days, respectively. AM showed a higher antilisterial effect than nisin at both incubation conditions. The incorporation of AM or Nis did not produce significant differences in the barrier properties of the films, but AM acted as an additional plasticizer into the films.Keywords: bacteriocins; water vapour permeability; oxygen permeability; nisin; pozol; caseinate Se formularon películas con caseinato de sodio (C), glicerol y sustancias antimicrobianas (AM) producidas por Streptococcus infantarius. La actividad antilisterial de las películas fue evaluada usando Listeria monocytogenes como microorganismo indicador y dos condiciones de incubación: T = 35°C, 32 ± 10% HR y T = 4°C, 98 ± 10% HR. Se comparó la actividad antimicrobiana con películas de caseinato que contenían nisina comercial (Nis) en unidades de actividad equivalentes. A 35°C y 32% HR, AM incrementó la fase lag e inhibió el 80% del crecimiento de L. monocytogenes. A 4°C y 98% HR, C-Nis y C-AM extendieron la fase lag del crecimiento bacteriano hasta 11 y 38 días, respectivamente. AM mostró mayor actividad antilisterial que nisina en ambas condiciones de incubación. La incorporación de AM o Nis no generó diferencias significativas en las propiedades de barrera de las películas, pero AM actuó como plastificante adicional en las películas.Palabras clave: bacteriocinas; permeabilidad al vapor de agua; permeabilidad al oxígeno; nisina; pozol; caseinato

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Section: Discussionsupporting

confidence: 58%

Antilisterial activity and physical-mechanical properties of bioactive caseinate ﬁlms

Calderón-Aguirre

Hernández

Mendoza-Mendoza³

et al. 2015

CyTA - Journal of Food

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“…Edible pectin films have been prepared with improved physicomechanical properties by incorporation of plasticizers and emulsifiers (Espitia et al, 2014). The water vapor permeability and rigidity of pectin/papaya puree edible films can be significantly altered by incorporation of cinnamaldehyde nanoemulsions which also imparted antimicrobial property to the films (Otoni et al, 2014).…”

Section: Pharmaceutical Properties Of Native and Modified Pectinmentioning

confidence: 99%

Therapeutic and pharmaceutical benefits of native and modified plant pectin

Majee¹,

Avlani²,

Biswas³

2018

J. Med. Plants Res.

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Plant pectin constitutes an important class of naturally occurring polysaccharides and are widely distributed in various fruits and vegetables consumed on a regular basis. These biomolecules are reported to exhibit a vast array of biological activities including effects on digestive system, chemopreventive effect in colon cancer, regulation of blood cholesterol level and immune-potentiating effects. However, variation in spectrum of activity and efficacy occurs due to different sources of pectin and also different methods of extraction. Pectin modification by pH treatment, change in temperature or enzymatic modification methods can ensure derivatives with variable but defined degrees of esterification, customized physicochemical properties and improved pharmacological and therapeutic profile, mainly in cancer prevention and management. Pharmaceutical utility of plant pectin is attributed to the unique rheological behavior and gelling properties in aqueous medium and have been successfully employed in development of colon specific sustained release drug delivery systems and edible pectin films with stabilizing effect on entrapped labile molecules. The goal of the review article is to focus on the therapeutic and pharmaceutical benefits of native and modified pectin. Although, several milestones towards understanding the process of pectin modification have been established, most of the data generated till date are obtained from in vitro studies or on commercial varieties of modified pectin. Complete characterization of structure-activity relationships of modified pectin, wellplanned in vivo investigations and optimization of pectin-based scaffolds for controlled and targeted drug delivery in oncotherapy are yet to be ascertained for enhancing the marketing potential of these renewable plant-derived biopolymers.

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“…As additive, cinnamaldehyde additionally can be more effective while keeping it in refrigerator temperatures of short of 8 degree Celsius to control the development of psychrotropic strains of the food borne pathogen 65 . An alternate way a developing cinnamldehyde as essential oil into edible films additionally as wrapping gives a novel approach to upgrade the timeframe of realistic usability and safety in food industry 3,66,67 .…”

Section: Other Therapeutics Usesmentioning

confidence: 99%

Untitled

2017

IJPSR

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Antimicrobial and physical-mechanical properties of pectin/papaya puree/cinnamaldehyde nanoemulsion edible composite films

Cited by 313 publications

References 54 publications

Antilisterial activity and physical-mechanical properties of bioactive caseinate ﬁlms

Antilisterial activity and physical-mechanical properties of bioactive caseinate ﬁlms

Therapeutic and pharmaceutical benefits of native and modified plant pectin

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