Essential oil from pink pepper as an antimicrobial component in cellulose acetate film: Potential for application as active packaging for sliced cheese

Dannenberg, Guilherme da Silva; Funck, Graciele Daiana; Cruxen, Cláudio Eduardo dos Santos; Marques, Juliana de Lima; Silva, Wladimir Padilha da; Fiorentini, Ângela Maria

doi:10.1016/j.lwt.2017.04.002

Cited by 84 publications

(60 citation statements)

References 13 publications

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“…BHT and Brazilian pepper have an antimicrobial effect, reducing the increase in pH levels during storage (Dannenberg et al, 2017;Lorenzo, Sineiro, Amado, & Franco, 2014), which explains our results. Although the pH level is not the only quality indicator used to evaluate the fish freshness, the maximum acceptable limit for fish is pH 7 (BRAZIL, 2017).…”

Section: Fish Phsupporting

confidence: 77%

“…However, acidic conditions also cause protein denaturation, which leads to the formation of alkaline amino acids and increase in pH (Rawdkuen, Jaimakreu, & Benjakul, ). Nevertheless, both BHT and Brazilian pepper have an antimicrobial effect, reducing the increase in pH levels during storage (Dannenberg et al, ; Lorenzo, Sineiro, Amado, & Franco, ), which explains our results. Although the pH level is not the only quality indicator used to evaluate the fish freshness, the maximum acceptable limit for fish is pH 7 (BRAZIL, ).…”

Section: Resultsmentioning

confidence: 52%

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Effect of Brazilian pepper ( Schinus terebinthifolius Raddi) extracts on color and oxidative stability of sardine patties stored under refrigeration

Fortunato

Monteiro

Costa-Lima

et al. 2019

J Food Process Preserv

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This study investigated the effect of Brazilian pepper (Schinus terebinthifolius Raddi) extracts obtained by microwave‐assisted extraction on the color and oxidative stability of sardines stored under refrigeration during 9 days. The increase in pH was less pronounced in PC (100 ppm of butylated hydroxytoluene), BPP1 (100 ppm of Brazilian pepper in 70% ethanol), and BPP2 (100 ppm of Brazilian pepper in 70% acetic acid). PC and BPP1 showed the lowest lightness and lipid oxidation, and the highest metmyoglobin reducing activity (MRA) and redness during storage period (p < .05). NC2 (70% acetic acid) behaved inversely to the PC and BPP1, and NC1 (70% ethanol) and BBP2 had similar and intermediate values (p > .05) for lightness, redness, MRA, and lipid oxidation. BPP1 and BPP2 improved the color and oxidative stability of refrigerated sardines, and ethanolic Brazilian pepper extract is a potential alternative to replace synthetic antioxidants. Practical applications Sardine is a popular marine fish species, widely consumed in the world due mainly to high amount of polyunsaturated fatty acids. Nevertheless, sardine is a dark flesh fish species that contains high contents of myoglobin, proteases, and lipid favoring the oxidative processes and limiting the shelf life in retail display. This study investigated the effect of ethanolic and acetic acid extracts of Brazilian pepper on the color and oxidative stability of sardines stored at 4°C for 9 days. Both Brazilian pepper extracts improved the oxidative stability of sardines, and the ethanolic extract demonstrated a potential effect to replace synthetic antioxidants.

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Section: Fish Phsupporting

confidence: 77%

Section: Resultsmentioning

confidence: 52%

Effect of Brazilian pepper ( Schinus terebinthifolius Raddi) extracts on color and oxidative stability of sardine patties stored under refrigeration

Fortunato

Monteiro

Costa-Lima

et al. 2019

J Food Process Preserv

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“…Its good properties stimulated research focused on the generation of CA structures (membranes, foams, microparticles etc.) that contain bioactive compounds [4,5,14,[28][29][30]. These CA structures can be produced with methods like solvent casting, electrospinning, supercritical phase separation, and so on and used for controlled delivery of additives [14,[28][29][30].…”

Section: Introductionmentioning

confidence: 99%

“…that contain bioactive compounds [4,5,14,[28][29][30]. These CA structures can be produced with methods like solvent casting, electrospinning, supercritical phase separation, and so on and used for controlled delivery of additives [14,[28][29][30]. CA foams with scopolamine and CA films with pepper essential oil produced by solvent casting method can be used for skin treatment [28] and as active food packaging [29], respectively.…”

Section: Introductionmentioning

confidence: 99%

“…These CA structures can be produced with methods like solvent casting, electrospinning, supercritical phase separation, and so on and used for controlled delivery of additives [14,[28][29][30]. CA foams with scopolamine and CA films with pepper essential oil produced by solvent casting method can be used for skin treatment [28] and as active food packaging [29], respectively. CA membranes produced by electrospinning and subsequent immersion in amoxicillin solution can have gastrointestinal application [30].…”

Section: Introductionmentioning

confidence: 99%

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Cellulose Acetate Based Material with Antibacterial Properties Created by Supercritical Solvent Impregnation

Milovanović

Adamović

Aksentijević

et al. 2017

International Journal of Polymer Science

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Supercritical CO 2 was used as a green solvent and impregnation medium for loading cellulose acetate beads with carvacrol in order to obtain a biomaterial with antibacterial properties. Supercritical solvent impregnation was performed in a high-pressure view cell at temperature of 50 ∘ C and pressures of 10, 21, and 30 MPa with the processing time ranging from 2 to 18 h. The rate of impregnation increased with the pressure increase. However, maximum impregnation yield (round 60%) was not affected by the pressure applied. Selected samples of the impregnated cellulose acetate containing 6-60% of carvacrol were proven to have considerable antibacterial effect against Gram-positive and Gram-negative bacterial strains including methicillin-resistant Staphylococcus aureus which causes severe infections in humans and animals. In addition, cellulose acetate beads containing 6.0-33.6% of carvacrol were shown to have a porous structure with submicron pores which is of interest for the controlled delivery applications.

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Assessing Edible Composite Film Polymer from Potato Industry Effluent under High Hydrostatic Pressure and Its Antimicrobial Properties

Evrendilek

Bulut

Uzuner

2022

CLEAN Soil Air Water

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Development of edible film from potato industry effluent having antimicrobial properties against Salmonella enteritidis and Escherichia coli O157:H7 by addition of Citrus sinensis volatile oil (VO), and changes of its textural properties under high hydrostatic pressure (HHP) are investigated. The optimum operational conditions are determined as 500 MPa pressure, 36.97 µL VO, and 15 min processing time with the minimum force value of 372.33 × g. Textural properties are also modeled through empirical modeling, best fit Box‐Behnken design, and artificial neuron network. Inhibition zones for Salmonella enteritidis and E. coli O157:H7 at the optimum HHP conditions are 1.50 ± 0.11 and 2.18 ± 0.07 cm, respectively. Textural properties of force and elongation at break of the HHP‐processed films range from 2.27 ± 0.52 to 5.23 ± 0.38 N, and from 8.57 ± 1.31 to 13.36 ± 1.36 mm, respectively. Thermal transition of the edible film is observed at 87.42 °C for 7.36 min. Addition of C. sinensis VO improves the antimicrobial properties, whereas HHP improves the textural properties of the film. It is suggested that the developed film has potential to be used as an edible food packaging material.

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Essential oil from pink pepper as an antimicrobial component in cellulose acetate film: Potential for application as active packaging for sliced cheese

Cited by 84 publications

References 13 publications

Effect of Brazilian pepper ( Schinus terebinthifolius Raddi) extracts on color and oxidative stability of sardine patties stored under refrigeration

Effect of Brazilian pepper ( Schinus terebinthifolius Raddi) extracts on color and oxidative stability of sardine patties stored under refrigeration

Cellulose Acetate Based Material with Antibacterial Properties Created by Supercritical Solvent Impregnation

Assessing Edible Composite Film Polymer from Potato Industry Effluent under High Hydrostatic Pressure and Its Antimicrobial Properties

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