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: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/40339
Resumo: 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 oilsRevestimentos antimicrobianos de zeína plastificados com óleos essenciais de alho e tomilhoBiopolymer coatingsFood technologyEdible filmsPathogenic bacteriaBiomaterialsNatural preservativesRevestimentos biopoliméricosTecnologia de alimentosFilmes comestíveisBactérias patogênicasBiomateriaisConservantes naturaisEssential 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.Óleos essenciais com propriedades antimicrobianas são amplamente utilizados na indústria de alimentos. Neste estudo, objetivou-se avaliar a influência da mistura de óleos essenciais de alho (Allium sativum) e tomilho (Thymus vulgaris) nas propriedades antimicrobianas e mecânicas de filmes de zeína. Quatro bactérias (Escherichia coli enteropatogênica (EPEC), Listeria monocytogenes, Salmonella Enteritidis e Staphylococcus aureus) relacionadas à contaminação de alimentos foram escolhidas para avaliar as propriedades antimicrobianas. Os resultados mostraram que a mistura de óleos atuou como um plastificante, como confirmado por uma diminuição na temperatura de transição vítrea e pelo Módulo de Young dos filmes. A adição de mistura de óleos também resultou em menor solubilidade e absorção de água. A mistura de óleo 0, 2%, 3% e 5% (v/v) adicionada nos filmes de zeína mostrou atividade inibitória contra todas as bactérias testadas com halos inibitórios entre 6,5 mm até 8,27 mm. Os resultados mostram que o revestimento pode ser aplicado como suporte para aumentar o prazo de validade de produtos alimentares.Instituto de Tecnologia de Alimentos (ITAL)2020-04-24T16:31:59Z2020-04-24T16:31:59Z2019info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfPEREIRA, L. A. S. et al. Antimicrobial zein coatings plasticized with garlic and thyme essential oils. Brazilian Journal of Food Technology, Campinas, v. 22, 2019.http://repositorio.ufla.br/jspui/handle/1/40339Brazilian Journal of Food Technologyreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessPereira, Lívio Antônio SilvaSilva, Priscila de Castro ePagnossa, Jorge PamplonaMiranda, Kelvi Wilson EvaristoMedeiros, Eliton SoutoPiccoli, Roberta HilsdorfOliveira, Juliano Elvis deeng2020-04-24T16:32:00Zoai:localhost:1/40339Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2020-04-24T16:32Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Antimicrobial zein coatings plasticized with garlic and thyme essential oils
Revestimentos antimicrobianos de zeína plastificados com óleos essenciais de alho e tomilho
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
Revestimentos biopoliméricos
Tecnologia de alimentos
Filmes comestíveis
Bactérias patogênicas
Biomateriais
Conservantes naturais
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
Revestimentos biopoliméricos
Tecnologia de alimentos
Filmes comestíveis
Bactérias patogênicas
Biomateriais
Conservantes naturais
topic Biopolymer coatings
Food technology
Edible films
Pathogenic bacteria
Biomaterials
Natural preservatives
Revestimentos biopoliméricos
Tecnologia de alimentos
Filmes comestíveis
Bactérias patogênicas
Biomateriais
Conservantes naturais
description 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
2020-04-24T16:31:59Z
2020-04-24T16:31:59Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv PEREIRA, L. A. S. et al. Antimicrobial zein coatings plasticized with garlic and thyme essential oils. Brazilian Journal of Food Technology, Campinas, v. 22, 2019.
http://repositorio.ufla.br/jspui/handle/1/40339
identifier_str_mv PEREIRA, L. A. S. et al. Antimicrobial zein coatings plasticized with garlic and thyme essential oils. Brazilian Journal of Food Technology, Campinas, v. 22, 2019.
url http://repositorio.ufla.br/jspui/handle/1/40339
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
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
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
_version_ 1815439019338629120

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