Antimicrobial zein coatings plasticized with garlic and thyme essential oils

Detalhes bibliográficos
Autor(a) principal: Pereira,Lívio Antônio Silva
Data de Publicação: 2019
Outros Autores: Silva,Priscila de Castro e, Pagnossa,Jorge Pamplona, Miranda,Kelvi Wilson Evaristo, Medeiros,Eliton Souto, Piccoli,Roberta Hilsdorf, Oliveira,Juliano Elvis de
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Journal of Food Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100469
Resumo: Abstract Essential oils with antimicrobial properties are widely used in the food industry. This study aimed to evaluate the influence of a blend of garlic (Allium sativum) and thyme (Thymus vulgaris) essential oils on the antimicrobial and mechanical properties of zein films. Four bacteria (Enteropathogenic Escherichia coli (EPEC), Listeria monocytogenes, Salmonella Enteritidis and Staphylococcus aureus) related to food contamination were chosen to evaluate the antimicrobial properties. The results indicated that the oil blend acted as a plasticizer, decreasing the glass transition temperature and the Young’s Modulus of the films. The addition of the oil blend also resulted in lower solubility and water absorption. The addition of the oil blend (0, 2%, 3% and 5% (v/v)) to the zein films showed inhibitory activity against all the bacteria tested, with inhibitory halos of between 6.5 mm and 8.27 mm. The results showed that the coating could be applied as a support to increase the shelf life of food products.
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spelling Antimicrobial zein coatings plasticized with garlic and thyme essential oilsBiopolymer coatingsFood technologyEdible filmsPathogenic bacteriaBiomaterialsNatural preservativesAbstract Essential oils with antimicrobial properties are widely used in the food industry. This study aimed to evaluate the influence of a blend of garlic (Allium sativum) and thyme (Thymus vulgaris) essential oils on the antimicrobial and mechanical properties of zein films. Four bacteria (Enteropathogenic Escherichia coli (EPEC), Listeria monocytogenes, Salmonella Enteritidis and Staphylococcus aureus) related to food contamination were chosen to evaluate the antimicrobial properties. The results indicated that the oil blend acted as a plasticizer, decreasing the glass transition temperature and the Young’s Modulus of the films. The addition of the oil blend also resulted in lower solubility and water absorption. The addition of the oil blend (0, 2%, 3% and 5% (v/v)) to the zein films showed inhibitory activity against all the bacteria tested, with inhibitory halos of between 6.5 mm and 8.27 mm. The results showed that the coating could be applied as a support to increase the shelf life of food products.Instituto de Tecnologia de Alimentos - ITAL2019-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100469Brazilian Journal of Food Technology v.22 2019reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.13518info:eu-repo/semantics/openAccessPereira,Lívio Antônio SilvaSilva,Priscila de Castro ePagnossa,Jorge PamplonaMiranda,Kelvi Wilson EvaristoMedeiros,Eliton SoutoPiccoli,Roberta HilsdorfOliveira,Juliano Elvis deeng2019-11-26T00:00:00Zoai:scielo:S1981-67232019000100469Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2019-11-26T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Antimicrobial zein coatings plasticized with garlic and thyme essential oils
title Antimicrobial zein coatings plasticized with garlic and thyme essential oils
spellingShingle Antimicrobial zein coatings plasticized with garlic and thyme essential oils
Pereira,Lívio Antônio Silva
Biopolymer coatings
Food technology
Edible films
Pathogenic bacteria
Biomaterials
Natural preservatives
title_short Antimicrobial zein coatings plasticized with garlic and thyme essential oils
title_full Antimicrobial zein coatings plasticized with garlic and thyme essential oils
title_fullStr Antimicrobial zein coatings plasticized with garlic and thyme essential oils
title_full_unstemmed Antimicrobial zein coatings plasticized with garlic and thyme essential oils
title_sort Antimicrobial zein coatings plasticized with garlic and thyme essential oils
author Pereira,Lívio Antônio Silva
author_facet Pereira,Lívio Antônio Silva
Silva,Priscila de Castro e
Pagnossa,Jorge Pamplona
Miranda,Kelvi Wilson Evaristo
Medeiros,Eliton Souto
Piccoli,Roberta Hilsdorf
Oliveira,Juliano Elvis de
author_role author
author2 Silva,Priscila de Castro e
Pagnossa,Jorge Pamplona
Miranda,Kelvi Wilson Evaristo
Medeiros,Eliton Souto
Piccoli,Roberta Hilsdorf
Oliveira,Juliano Elvis de
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Pereira,Lívio Antônio Silva
Silva,Priscila de Castro e
Pagnossa,Jorge Pamplona
Miranda,Kelvi Wilson Evaristo
Medeiros,Eliton Souto
Piccoli,Roberta Hilsdorf
Oliveira,Juliano Elvis de
dc.subject.por.fl_str_mv Biopolymer coatings
Food technology
Edible films
Pathogenic bacteria
Biomaterials
Natural preservatives
topic Biopolymer coatings
Food technology
Edible films
Pathogenic bacteria
Biomaterials
Natural preservatives
description Abstract Essential oils with antimicrobial properties are widely used in the food industry. This study aimed to evaluate the influence of a blend of garlic (Allium sativum) and thyme (Thymus vulgaris) essential oils on the antimicrobial and mechanical properties of zein films. Four bacteria (Enteropathogenic Escherichia coli (EPEC), Listeria monocytogenes, Salmonella Enteritidis and Staphylococcus aureus) related to food contamination were chosen to evaluate the antimicrobial properties. The results indicated that the oil blend acted as a plasticizer, decreasing the glass transition temperature and the Young’s Modulus of the films. The addition of the oil blend also resulted in lower solubility and water absorption. The addition of the oil blend (0, 2%, 3% and 5% (v/v)) to the zein films showed inhibitory activity against all the bacteria tested, with inhibitory halos of between 6.5 mm and 8.27 mm. The results showed that the coating could be applied as a support to increase the shelf life of food products.
publishDate 2019
dc.date.none.fl_str_mv 2019-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100469
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100469
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1981-6723.13518
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
dc.source.none.fl_str_mv Brazilian Journal of Food Technology v.22 2019
reponame:Brazilian Journal of Food Technology
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Brazilian Journal of Food Technology
collection Brazilian Journal of Food Technology
repository.name.fl_str_mv Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br
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