Caracterización de películas de polietileno de baja densidad incorporadas con aceite esencial de oregano

Autores/as

DOI:

https://doi.org/10.33448/rsd-v9i10.8722

Palabras clave:

Antimicrobiano; Película activa; Matriz polimérica.

Resumen

El objetivo de este estudio fue desarrollar películas de polietileno activo de baja densidad incorporadas con diferentes concentraciones de aceite esencial de orégano (1, 2, 3, 4, 5 y 6% p / p). La producción de las películas se llevó a cabo en una extrusora monohusillo modular y la actividad antimicrobiana se evaluó mediante la prueba de difusión en agar. Las películas se analizaron en busca de propiedades mecánicas, ópticas y de barrera a los gases, para evaluar sus cambios debido a la adición de un agente antimicrobiano. Como resultado, se encontró que la película de control mostraba mayor brillo en comparación con las demás. La opacidad no se vio afectada. La saturación, sin embargo, tendió a cambiar a colores más vivos, mientras que el tono tendió a disminuir, hacia el amarillo. Para las propiedades mecánicas, el alargamiento no se vio afectado, el módulo de Young disminuyó y la tensión aumentó. La permeabilidad al CO2 ha disminuido. No hubo formación de un halo de inhibición alrededor de las películas.

Citas

American Society for Testing and Materials (ASTM). (2009). Standard test method for determining gas permeability characteristics of plastic film and sheeting - D1434-82. In: Annual book of ASTM standards. Philadelphia: ASTM.

American Society for Testing and Materials (ASTM). (2010). Standard test method for tensile properties of thin plastic sheeting - D882-10. In: Annual book of ASTM standards. Philadelphia: ASTM.

Botre, D. A., et al. (2010). Avaliação de filme incorporado com óleo essencial de orégano para conservação de pizza pronta. Revista Ceres, 57, 283-291.

Bouzidi, L., et al. (2013). Chemical composition, antioxidant and antimicrobial activities of essential oils obtained from wild and cultivated Moroccan Thymus species. Industrial Cropsand Products, 43, 450-456.

Braga, L. R., & Silva, F. M. (2017). Embalagens ativas: uma nova abordagem para embalagens alimentícias. Brazilian Journal of Food Research, 8, 170-186.

Coelho, L. B., Geraldine, R. M., Silveira, M. F. A., Torres, M. C. L., Souza, A. R. M. & Souto, L. R. F. (2020). Characterization of low-density polyethylene films incorporated with different concentrations of montmorillonite. Research, Society and Development, 9(9), e696997914.

Dias, M. V., et al. (2013). Development of low-density polyethylene films with lemon aroma. LWT - Food Science and Technology, 50, 167-171.

Du, E., et al. (2015). In vitro antibacterial activity of thymol and carvacrol and their effects on broiler chickens challenged with Clostridium perfringens. Journal of Animal Science and Biotechnology, 6, 2-12.

Galindo, M. V., et al. (2019). Atividade antimicrobiana e antioxidante de filmes comestíveis de gelatina e quitosana adicionados de óleos essenciais. Segurança Alimentar e Nutricional, 26, 1-9.

Hosseini, M. H., Razavi, S. H., & Mousavi, M. A. (2009). Antimicrobial, physical and mechanical properties of chitosan-based films incorporated with thyme, clove and cinnamon essential oils. Journal of Food Processing and Preservation, 33, 727-743.

Kechichian,V., et al. (2010). Natural antimicrobial ingredients incorporated in biodegradable films based on cassava starch. LWT - Food Science and Technology, 43, 1088-1094.

Lee, L. T., Costa, L. M. A. S., Moraes, T. S. J., Castro, C. P., Souza, L. C., Piccoli, R. H. & Dias, E. S. (2020). Screening de óleos essenciais contra Lecanicillium fungicola. Research, Society and Development, 9(9), e269997098

Liporacci, J. S. N., Mali, S. & Grossmann, M. V. E. (2005). Efeito do método de extração na composição e propriedades de amido de inhame (Dioscorea alata). Semina: Ciências Agrárias, 26, 345-352.

Martucci, J. F. et al. (2015). Oregano and lavender essential oils as antioxidant and antimicrobial additives of biogenic gelatin films. Industrial Crops and Products, 71, 205-213.

Mendonça, K. et al. (2003). Concentração de etileno e tempo de exposição para desverdecimento de limão “Siciliano”. Brazilian Journal of Food Technology, 6, 179-183.

Menezes, N. M. C. et al. (2018). Modeling the effect of oregano essential oil on shelf-life extension of vacuum-packed cooked sliced ham. Meat Science, 139, 113-119.

Mousavi, S. A. et al. (2010). Effects of preparation conditions on the morphology and gas permeation properties of polyethylene (PE) and ethylene vinyl acetate (EVA) films. Chemical Engineering Research & Design, 88, 1593-1598.

Muriel-Galet, V. et al. (2013). Evaluation of EVOH-coated PP films with oregano essential oil and citral to improve the shelf life of packaged salad. Food Control, 30,137-143.

NCCLS. (2003). Performance Standards for Antimicrobial Disk Susceptibility Tests; Approved Standard – Eighth Edition. NCCLS document M2-A8 [ISNB 1-56238-485-6]. NCCLS, 940 West Valley Road, Suite 1400 Wayne, Pennsylvania 19087-1898 USA, 2003.

Nobile, M. A. et al. (2009). Active packaging by extrusion processing of recyclable and biodegradable polymers. Journal of Food Engineering, 93, 1-6.

Ojagh, S. M. et al. (2010) Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water. Food Chemistry, 122, 161-166.

Pelissari, F. M. et al. (2009). Antimicrobial, Mechanical, and Barrier Properties of Cassava Starch-Chitosan Films Incorporated with Oregano Essential Oil. Journal of Agricultural and Food Chemistry, 57, 7499-7504.

Persico, P. et al. (2009). Nanocomposite Polymer Films Containing Carvacrol for Antimicrobial Active Packaging. Polymer Engineering and Science, 49, 1447-1455.

Pinheiro, A. C. et al. (2010). Utilização de revestimentos/filmes edíveis para aplicações alimentares. Boletim de Biotecnologia, 18-28.

Pires, C. et al. (2013). Hake proteins edible films incorporated with essential oils: Physical, mechanical, antioxidant and antibacterial properties. Food Hydrocolloids, 30, 224-231.

Ramos, M. et al. (2012). Characterization and antimicrobial activity studies of polypropylene films with carvacrol and thymol for active packaging. Journal of Food Engineering, 109, 513-519.

Ravi, R., Prakash, M. & Bhat, K. K. (2005). Sensory odour profiling and physical characteristicsof edible oil blends during frying. Food Research International, 38(1), 59-68.

Solano, A. C. V. & Gante, C. de R. (2012). Two Different Processes to Obtain Antimicrobial Packaging Containing Natural Oils. Food and Bioprocess Technology, 5, 2522-2528.

Sothornvit, R. & Krochta, J. M. (2000). Oxygen permeability and mechanical properties of films from hydrolyzed whey protein. Journal of Agricultural and Food Chemistry, 48, 3913-3916.

Statsoft Inc. (2004). Statistica: data analysis software system, version 7.

Suppakul, P. et al. (2011). Loss of AM additives from antimicrobial films during storage. Journal of Food Engineering, 105, 270-276.

Taqi, A. et al. (2011). Effect of different concentrations of olive oil and oleic acid on the mechanical properties of albumen (egg white) edible films. African Journal of Biotechnology, 10, 12963-12972.

Ultee, A., Bennik, M. H. & Moezelaar, R. (2002). The phenolic hydroxyl group of carvacrol is essential for action against the food-borne pathogen Bacillus cereus. Applied and Environmental Microbiology, 68, 1561-1568.

Veldhuizen, E. J. et al. (2007) Low temperature and binding to food components inhibit the antibacterial activity of carvacrol against Listeria monocytogenes in steak tartare. Journal of Food Protection, 70, 2127-2132.

Zinoviadou, K. G., Koutsoumanis, K. P. & Biliaderis, C. G. (2009). Physico-chemical properties of whey protein isolate films containing oregano oil and their antimicrobial action against spoilage flora of fresh beef. Meat Science, 82, 338-345.

Descargas

Publicado

30/09/2020

Cómo citar

COELHO, L. B. .; GERALDINE, R. M. .; SILVEIRA, M. F. A. .; SOUZA, A. R. M. de .; TORRES, M. C. L. .; GONÇALVES, M. Ássima B. . Caracterización de películas de polietileno de baja densidad incorporadas con aceite esencial de oregano. Research, Society and Development, [S. l.], v. 9, n. 10, p. e3849108722, 2020. DOI: 10.33448/rsd-v9i10.8722. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/8722. Acesso em: 30 jun. 2024.

Número

Sección

Ciencias Agrarias y Biológicas