Synergic antimicrobial properties of Carvacrol essential oil and montmorillonite in biodegradable starch films

Souza, Alana G.; Santos, Nathalie Mirelle Agostinho dos; Torin, Rondes Ferreira da Silva; Rosa, Derval dos Santos

doi:10.1016/j.ijbiomac.2020.07.226

Cited by 116 publications

(49 citation statements)

References 63 publications

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“…Thermal analyzes, such as TG and mainly DSC, are essential to evaluate intermolecular structural changes induced by thermal variation and estimate the thermal resistance of packaging materials (de Souza et al, 2020 Three main weight loss stages were observed here and elsewhere for glycerol-plasticized starch-based films (García et al, 2009). The first stage is related to desorption of water and/or other volatiles (below 150 • C); followed by the thermal decomposition of starch components, between 250 and 350 • C (Liu et al, 2009), mainly due to dehydration of hydroxyl groups and the subsequent formation of unsaturated and aliphatic low-molecular weight carbon species (Sin et al, 2011); and carbonization, at 500-550 • C (Shi et al, 2011).…”

Section: Thermal Analysismentioning

confidence: 99%

Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers

Mendes

Norcino

Martins

et al. 2021

Journal of Food Science

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We report on production of novel quaternary nanocomposite films based on thermoplastic starch (TPS, 8% w/v) derived from cassava, cocoa butter, (CB, 30% wt.%), and lemongrass essential oil (LEO, 1:1) nanoemulsions reinforced with different concentrations of brewery spent grain (BSG, 5 or 10 wt.%) fibers, by continuous casting. The chemical composition, the morphological, thermal, mechanical properties, film barrier, biodegradability in the vegetable compound, in addition to the application in chocolates, have been widely studied. The addition of CB, LEO, and BSG caused relevant changes in the starch‐based films, such as increased extensibility (from 2.4‐BSG5 to 9.4%‐BSG10) and improved barrier to moisture (2.9 and 2.4 g.mm.kPa−1.h−1.m−2). Contrastingly, the thermal stability of the starch film was slightly decreased. The biodegradability of the herein developed quaternary nanocomposite films was the same as that of TPS films, eliminating concerns on the supplementation with active ingredients that are expected to have some biocidal effect. Despite checking antimicrobial activity only by contact under the biocomposites, chocolates packed with the films were well accepted by consumers, especially the samples of white chocolate stored in the BSG5 biocomposite. Overall, this new approach towards quaternary active, biodegradable films produced in a pilot‐scale lamination unit was successful in either improving or at least maintaining the essential properties of TPS‐based films for food packaging applications, while providing them with unique features and functionalities. Practical Application This contribution relates to new approach toward quaternary films produced in a pilot‐scale lamination unit. It relates to sustainability as it is both biodegradable and based on plant biomass, as well as produced via a clean, through high‐yield process. The four components of the edible films we developed provide it with good in properties performance, as both a passive barrier (i.e. purely physical), and active, related to the sensory attributes of food, essential to be applied in food packaging. The valorization of a BSG also adds to the relevance of our contribution within the circular bioeconomy framework.

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Section: Thermal Analysismentioning

confidence: 99%

Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers

Mendes

Norcino

Martins

et al. 2021

Journal of Food Science

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“…This film consisted of antimicrobial activity against E. coli with a diameter zone higher than 12 mm. The result was equivalent to de Souza et al (2020) as the inhibition zone appeared on the same bacteria during the application of thermoplastic starch (TPS) film, specifically TPS-15, TPS-9 and TPS-4.5. The development of carvacrol and montmorillonite clay loaded in the TPS film showed a complete inhibition zone by TPS-15 hybrid, followed by TPS-9 hybrid (1.5 ± 0.98 mm 2 ) and TPS-4.5 hybrid (1.39 ± 0.36 mm 2 ).…”

Section: Figurementioning

confidence: 97%

“…Commonly, it is used as an active additive in perfumes, mouthwash, food flavoring, cosmetics and ointment for joints massaging (Rattanachaikunsopon and Phumkhachorn, 2010). Recently, carvacrol has been incorporated in food packaging due to its antimicrobial efficacy (de Souza et al, 2020). The addition of carvacrol could prolong the shelf life of the food, however, the process is not without challenge since a few considerations must be accounted including food storage period and post-use issues (Carvalho et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Carvacrol-loaded polyvinyl alcohol/montmorillonite clay nanocomposite (PVA/MONT/Carva) as an antimicrobial agent for wound dressing

Rosman¹,

Tong²,

Rashid³

et al. 2021

MJM

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Aims: This research was conducted to develop and characterize polyvinyl alcohol (PVA)/montmorillonite (MONT) clay incorporated with carvacrol (Carva) nanocomposite film as a potential material in wound dressing. Methodology and results: Organophilic MONT clay, which was initially modified from commercial MONT clay by cetyltrimethylammonium bromide (CTAB), was used in the polymerization process using PVA. The synthesized nanocomposites were visualized via transmission electron microscopy (TEM). The developed film (PVA/MONT/Carva nanocomposite film) was characterized via Fourier transform infrared (FTIR). The investigation on mechanical property and antimicrobial activity of the film was also performed. All nanocomposites are spherical, with a size of 92.8 ± 22.1 nm. The -OH stretch, C-H stretch, aromatic group, SiO stretch, and C-O from acetyl group were identified in the PVA/MONT/Carva nanocomposite films. During the chemical release test, carvacrol attained a plateau at 24 h, with a total release of 62.3%. This nanocomposite exhibited a severe detrimental influence on the growth of Gram-bacteria and yeasts, which represented a broad spectrum of antimicrobial agents. All test microorganisms showed approximately up to 82% reduction of microbial growth during the Hohenstein challenge test. Physically, the nanocomposite films were yellowish and apparent. The film was sturdy, flexible, elastic and consisted of excellent water holding capacity. Conclusion, significance and impact of study: PVA/MONT/Carva nanocomposite film may have a useful potential to be merged in the pharmaceutical application, especially in wound dressing production.

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“…Several authors have reported that some psychrophilic bacteria and molds and yeasts are especially sensitive to carvacrol [42]. However, it has been reported that the antimicrobial activity of edible coatings carrying carvacrol is dependent on its concentration [40,43]. Artiga-Artigas et al studied the antimicrobial effectiveness of coating containing different concentrations (1.5%, 2.0%, or 2.5% w/w) of oregano essential oil (a carvacrol-rich essential oil) on low-fat cut cheese.…”

Section: Effect Of Edible Coatings On Paipa Cheesesmentioning

confidence: 99%

Feasibility of Using Carvacrol/Starch Edible Coatings to Improve the Quality of Paipa Cheese

López‐Córdoba

2021

Polymers

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Paipa cheese is the only Colombian semi-ripened cheese with protected geographical indication. In the current work, the effect of applying starch coatings carrying carvacrol on Paipa cheeses was analyzed. Coatings were prepared based on blends of potato starch (2 g/100 g), carvacrol (0.1 g/100 g), polysorbate 80, glycerol, and water and applied to the cheese’s surface by brushing. Uncoated cheeses were also analyzed for comparison. Moreover, films were prepared and characterized in terms of their moisture content, water vapor permeability, mechanical properties, transparency, water solubility, swelling (%), and antioxidant activity. Carvacrol/starch films showed a slight decrease in their water solubility and Young’s modulus, while not significant changes were observed in water vapor permeability, moisture content, transparency, and swelling behavior, in comparison with the starch films. After application on the Paipa cheeses, the carvacrol/starch coatings enhanced the brightness of the cheeses without causing significant changes in water activity, moisture content, color attributes, and mesophilic aerobic bacteria and molds/yeasts count. Moreover, edible coatings have a significant effect on the hardness, the gumminess, the springiness, and the chewiness of the Paipa cheese. Coated cheeses were better preserved at day 60 of storage because they did not show changes in their lightness, hardness, and springiness.

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Synergic antimicrobial properties of Carvacrol essential oil and montmorillonite in biodegradable starch films

Cited by 116 publications

References 63 publications

Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers

Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers

Carvacrol-loaded polyvinyl alcohol/montmorillonite clay nanocomposite (PVA/MONT/Carva) as an antimicrobial agent for wound dressing

Feasibility of Using Carvacrol/Starch Edible Coatings to Improve the Quality of Paipa Cheese

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