Effect of type of encapsulating agent on physical properties of edible films based on alginate and thyme oil

Navarro, R.; Arancibia, Carla; Herrera, M. L.; Matiacevich, Silvia

doi:10.1016/j.fbp.2015.11.001

Cited by 26 publications

(18 citation statements)

References 48 publications

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“…Alginate is one of the preferred hydrocolloids for edible film manufacturing given its generally recognized as safe (GRAS) status, availability, low relative cost, well-known physical behavior in food systems and it is ease to cast films in the presence of calcium (Córdova et al 2015). Besides, it has also been demonstrated that alginate films have the capacity of carrying different active ingredients such as antimicrobials and antioxidants (Bustos et al 2016;Navarro et al 2016). Alginate is a natural product extracted from brown seaweeds and it is made of b-Dmanopiranosiluronic acid (M) and a-L-gulopiranosiluronic acid (G).…”

Section: Introductionmentioning

confidence: 99%

Alginate edible films containing microencapsulated lemongrass oil or citral: effect of encapsulating agent and storage time on physical and antimicrobial properties

et al. 2017

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Active edible films have been proposed as an alternative to extend shelf life of fresh foods. Most essential oils have antimicrobial properties; however, storage conditions could reduce their activity. To avoid this effect the essential oil (EO) can be microencapsulated prior to film casting. The aim of this study was to determine the effects of the type of encapsulating agent (EA), type of EO and storage time on physical properties and antimicrobial activity of alginate-based films against ATCC 25922. Trehalose (TH), Capsul (CAP) and Tween 20 (Tw20) were used as EA. Lemongrass essential oil (LMO) and citral were used as active agents. The results showed that the type of EA affected the stability of the film forming-emulsions as well as the changes in opacity and colour of the films during storage but not the antimicrobial activity of them. Both microencapsulated EOs showed a prolonged release from the alginate films during the 28 days of storage. Trehalose was selected to encapsulate both active compounds because the films made with this microencapsulated EA showed the greatest physical stability and the lowest color variation among all the films studied.

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Section: Introductionmentioning

confidence: 99%

Alginate edible films containing microencapsulated lemongrass oil or citral: effect of encapsulating agent and storage time on physical and antimicrobial properties

et al. 2017

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“…Several works in the literature focus on the evaluation of the antibacterial effect of EOs and propose them as an interesting option to ensure the safety and quality of minimally processed foods and extend their shelf life [13,14]. Moreover, there are evidences that EOs incorporated to edible films can inhibit a large variety of food-borne pathogens [13,[15][16][17][18][19]. e main advantage of using EOs in a polymer matrix coating is a slow diffusion of the antimicrobial agent, leaving high concentrations of the active compound in contact with the food surface where contamination has occurred or is likely to occur, for a long period [20].…”

Section: Introductionmentioning

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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“…The high diffusion of antimicrobial agent and, therefore, higher inhibition were observed for 0.25% trehalose, followed by Tween 20 and then by 0.75% trehalose (Figure 4). Alginate films containing Tween 20 showed more interactions (measured as numbers of new peaks by FTIR) in comparison with those films containing trehalose [58]. Therefore, these differences in inhibition halo between encapsulating agents may be due to possible interactions between the hydroxyl groups of trehalose or Tween 20 and alginate polymeric chains, affecting therefore the antimicrobial agent release.…”

Section: Characterization Of Films At Initialmentioning

confidence: 99%

Conditions to Prolonged Release of Microencapsulated Carvacrol on Alginate Films as Affected by Emulsifier Type and PH

Matiacevich

Riquelme

Herrera

2015

International Journal of Polymer Science

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Alginate from algal biomass is used as edible film and the incorporation of antimicrobial agents improves its performance to increase the shelf-life of fresh foods. However, environmental conditions and intrinsic properties of films influence their release. The aim of this study was to investigate the effect of the concentration and type of encapsulating agent and pH of emulsions on the physical and antimicrobial properties of alginate-carvacrol films. Films containing alginate, carvacrol as antimicrobial agent, and Tween 20 or trehalose (0.25 and 0.75% w/w) as encapsulating agents were obtained from suspensions at pH 4 and pH 8. Physical characterization of emulsions and films and antimicrobial properties (E. coliandB. cinerea) was evaluated. Results showed that droplets size depended on trehalose concentration, but emulsion stability depended on pH and type of encapsulating agent, being more stable samples with trehalose at pH 4. Although films with Tween 20 presented the highest opacity, they showed the best antimicrobial properties at initial time; however, during storage time, they lost their activity before samples with trehalose and relative humidity (RH) was the principal factor to influence their release. Therefore, sample formulated with 0.25% trehalose at pH 4 and stored at 75% RH had the best potential as edible film for fresh fruits.

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Effect of type of encapsulating agent on physical properties of edible films based on alginate and thyme oil

Cited by 26 publications

References 48 publications

Alginate edible films containing microencapsulated lemongrass oil or citral: effect of encapsulating agent and storage time on physical and antimicrobial properties

Alginate edible films containing microencapsulated lemongrass oil or citral: effect of encapsulating agent and storage time on physical and antimicrobial properties

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

Conditions to Prolonged Release of Microencapsulated Carvacrol on Alginate Films as Affected by Emulsifier Type and PH

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