- -

Grapefruit Seed Extract and Lemon Essential Oil as Active Agents in Corn Starch-Chitosan Blend Films

RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia

Compartir/Enviar a

Citas

Estadísticas

  • Estadisticas de Uso

Grapefruit Seed Extract and Lemon Essential Oil as Active Agents in Corn Starch-Chitosan Blend Films

Mostrar el registro sencillo del ítem

Ficheros en el ítem

[Cerrado]
Nombre: 2016 FBT Bof.pdf
Tamaño: 780.4Kb
Formato: PDF
Descripción: Versión editorial
Solicitar una copia al autor
dc.contributor.author Bof, M.J. es_ES
dc.contributor.author Jiménez, A. es_ES
dc.contributor.author Locaso, D.E. es_ES
dc.contributor.author García, M.A. es_ES
dc.contributor.author Chiralt, A. es_ES
dc.date.accessioned 2018-04-21T04:15:43Z
dc.date.available 2018-04-21T04:15:43Z
dc.date.issued 2016 es_ES
dc.identifier.issn 1935-5130 es_ES
dc.identifier.uri http://hdl.handle.net/10251/100789
dc.description.abstract [EN] The effect of lemon essential oil (LEO) and grapefruit seed extract (GSE) addition to starch-chitosan blend films on their functional properties and the associated structural changes were studied. Likewise, the films' antioxidant properties and antimicrobial activity against some molds and Gram (+) and Gram (-) bacteria was evaluated. Composite active films exhibited a yellowish color, especially in the case of LEO addition. Film microstructure was analyzed by SEM evidencing a good incorporation of GSE to film matrix, while LEO droplets were dispersed in the polymer blend. Oxygen and water vapor barrier properties were not notably modified by the presence of active agents. FTIR analyses revealed that hydrogen bonding occurs in the blend films as the main interaction mechanism between components. Films containing LEO or GSE were less stiff and resistant but more stretchable than the control ones, being this effect concentration dependent. No notable antimicrobial action was observed in the films, which suggest that the required final concentration of active compounds must be fitted considering the minimum inhibitory concentration (MIC) values for a specific microorganism and its release kinetics to the food matrix. es_ES
dc.description.sponsorship The present work was financially supported by CONICET Argentina, UNLP, and ANPCyT (Project PICT 2011-1213). es_ES
dc.description.sponsorship This work was financially supported by the Project PICT 2011-1213 (ANPCyT, Argentina) and Project AGL2013-42989-R (Ministerio de Economía y Competitividad, España). M. J. Bof acknowledges to the Argentinean Scholarship Program for Professionals Abroad (Bec.ar).
dc.language Inglés es_ES
dc.publisher Springer-Verlag es_ES
dc.relation.ispartof Food and Bioprocess Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Starch-chitosan films es_ES
dc.subject Lemon essential oil es_ES
dc.subject Grapefruit seeds extract antimicrobials es_ES
dc.subject Tensile and barrier properties es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Grapefruit Seed Extract and Lemon Essential Oil as Active Agents in Corn Starch-Chitosan Blend Films es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s11947-016-1789-8 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//AGL2013-42989-R/ES/NUEVOS MATERIALES BIODEGRADABLES MULTICAPA PARA ENVASADO ACTIVO DE ALIMENTOS SENSIBLES AL DETERIORO MICROBIANO Y%2FO OXIDATIVO/ es_ES
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Bof, M.; Jiménez, A.; Locaso, D.; García, M.; Chiralt, A. (2016). Grapefruit Seed Extract and Lemon Essential Oil as Active Agents in Corn Starch-Chitosan Blend Films. Food and Bioprocess Technology. 9(12):2033-2045. doi:10.1007/s11947-016-1789-8 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://doi.org/10.1007/s11947-016-1789-8 es_ES
dc.description.upvformatpinicio 2033 es_ES
dc.description.upvformatpfin 2045 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 9 es_ES
dc.description.issue 12 es_ES
dc.relation.pasarela S\329886 es_ES
dc.contributor.funder Ministerio de Economía, Industria y Competitividad es_ES
dc.description.references AL-Jabri, N. N., & Hossain, M. A. (2014). Comparative chemical composition and antimicrobial activity study of essential oils from two imported lemon fruits samples against pathogenic bacteria. Beni-suef University Journal of Basic and Applied Sciences, 3(4), 247–253. es_ES
dc.description.references ASTM (1995). Standard test methods for water vapour transmission of materials. Standards Designations: E96–95. In Annual book of ASTM standards (pp. 406–413). Philadelphia, PA: American Society for Testing and Materials. es_ES
dc.description.references ASTM (1999). Standard test method for specular gloss. Designation (D523). Annual book of ASTM standards, Vol. 06.01 American Society for Testing and Materials, Philadelphia, PA. es_ES
dc.description.references ASTM (2001). Standard test method for tensile properties of thin plastic sheeting. Standard D882. Annual book of American standard testing methods. American Society for Testing and Materials, Philadelphia, PA. es_ES
dc.description.references Bertuzzi, M. A., Castro Vidaurre, E. F., Armada, M., & Gottifredi, J. C. (2007). Water vapor permeability of edible starch based films. Journal of Food Engineering, 80(3), 972–978. es_ES
dc.description.references Bof, M. J., García, M. A., Locaso, D., & Zambón, Y. (2014). Películas compuestas a base de almidón y quitosano: formulación y caracterización. In Proceedings of the International Conference on Food Innovation. Food Innova 2014 (3rd ed.). (p. 148). Concepción del Uruguay: Universidad Nacional de Entre Ríos. es_ES
dc.description.references Bof, M. J., Bordagaray, V. C., Locaso, D. E., & García, M. A. (2015). Chitosan molecular weight effect on starch-composite film properties. Food Hydrocolloids, 51, 281–294. es_ES
dc.description.references Bonilla, J., Vargas, M., Atarés, L., & Chiralt, A. (2011). Physical properties of chitosan-basil essential oil edible films as affected by oil content and homogenization conditions. Procedia Food Science, 1, 50–56. es_ES
dc.description.references Bonilla, J., Atarés, L., Vargas, M., & Chiralt, A. (2013). Properties of wheat starch film-forming dispersions and films as affected by chitosan addition. Journal of Food Engineering, 114(3), 303–312. es_ES
dc.description.references Boumail, A., Salmieri, S., Klimas, E., Tawema, P. O., Bouchard, J., & Lacroix, M. (2013). Characterization of trilayer antimicrobial diffusion films (ADFs) based on methylcellulose–polycaprolactone composites. Journal of Agricultural Food and Chemistry, 61(4), 811–821. es_ES
dc.description.references De Campos, A., Teodoro, K. B. R., Marconcini, J. M., & Mattoso, L. H. C. (2011). Effect of fiber treatments on properties of thermoplastic starch/polycaprolactone/sisal biocomposites. Polymers, 21(3), 217–222. es_ES
dc.description.references Duarte, M. L., Ferreira, M. C., Marvao, M. R., & Rocha, J. (2002). An optimised method to determine the degree of acetylation of chitin and chitosan by FTIR spectroscopy. International Journal of Biological Macromolecules, 31(1–3), 1–8. es_ES
dc.description.references García, M. A., Pinotti, A., & Zaritzky, N. E. (2006). Physicochemical, water vapor barrier and mechanical properties of corn starch and chitosan composite films. Starch/Stärke, 58(9), 453–463. es_ES
dc.description.references Garcia, N. L., Fama, L., Dufresne, A., Aranguren, M., & Goyanes, S. (2009). A comparison between the physico-chemical properties of tuber and cereal starches. Food Research International, 42, 976–982. es_ES
dc.description.references Ghasemlou, M., Aliheidaric, N., Fahmid, R., Shojaee-Aliabadie, S., Keshavarzf, B., Crang, M. J., & Khaksare, R. (2013). Physical, mechanical and barrier properties of corn starch films incorporated with plant essential oils. Carbohydrate Polymers, 98(1), 1117–1126. es_ES
dc.description.references Han, J. H. (2014). Edible films and coatings: a review. In J. H. Han (Ed.), Innovations in food packaging (pp. 240–255). London: Elsevier. es_ES
dc.description.references Hong, Y. H., Lim, G. O., & Song, K. B. (2009). Physical properties of Gelidium corneum gelatin blends films containing grapefruit seed extract or green tea extract and its application in the packaging of pork loins. Journal of Food Science, 74(1), C6–C10. es_ES
dc.description.references Hosseini, S. F., Rezaei, M., Zandi, M., & Farahmandghavi, F. (2016). Development of bioactive fish gelatin/chitosan nanoparticles composite films with antimicrobial properties. Food Chemistry, 194(1), 1266–1274. es_ES
dc.description.references Jang, S. A., Shin, Y. J., & Song, K. B. (2011). Effects of rapeseed protein-gelatin film containing grapefruit seed extract on ‘Maehyang’ strawberry quality. International Journal of Food Science and Technology, 46(3), 620–625. es_ES
dc.description.references Jiménez, A., Fabra, M. J., Talens, P., & Chiralt, A. (2012). Effect of re-crystallization on tensile, optical and water vapour barrier properties of corn starch films containing fatty acids. Food Hydrocolloids, 26(1), 302–310. es_ES
dc.description.references Jiménez, A., Fabra, M. J., Talens, P., & Chiralt, A. (2013a). Physical properties and antioxidant capacity of starch-sodium caseinate films containing lipids. Journal of Food Engineering, 116(3), 695–702. es_ES
dc.description.references Jiménez, A., Fabra, M. J., Talens, P., & Chiralt, A. (2013b). Phase transitions in starch based films containing fatty acids. Effect on water sorption and mechanical behavior. Food Hydrocolloids, 30(1), 408–418. es_ES
dc.description.references Jiménez, A., Sánchez-González, L., Desobry, S., Chiralt, A., & Tehrany, E. A. (2014). Influence of nanoliposomes incorporation on properties of film forming dispersions and films based on corn starch and sodium caseinate. Food Hydrocolloids, 35, 159–169. es_ES
dc.description.references Kanmani, P., & Rhim, J.-W. (2014). Antimicrobial and physical-mechanical properties of agar-based films incorporated with grapefruit seed extract. Carbohydrate Polymers, 102, 708–716. es_ES
dc.description.references Kavoosi, G., Dadfar, S. M. M., & Purfard, A. M. (2013). Mechanical, physical, antioxidant, and antimicrobial properties of gelatin films incorporated with thymol for potential use as nano wound dressing. Journal of Food Science, 78(2), 244–250. es_ES
dc.description.references Lim, G. O., Jang, S. A., & Song, K. B. (2010). Physical and antimicrobial properties of Gelidium corneum/nano-clay composite film containing grapefruit seed extract and thymol. Journal of Food Engineering, 98(4), 415–420. es_ES
dc.description.references Liu, H., Du, Y., Wang, X., & Sun, L. (2002). Chitosan kills bacteria through cell membrane damage. International Journal of Food Microbiology, 95(2), 147–155. es_ES
dc.description.references Luo, X., Li, J., & Lin, X. (2012). Effect of gelatinization and additives on morphology and thermal behavior of cornstarch/PVA blend films. Carbohydrate Polymers, 90(4), 1595–1600. es_ES
dc.description.references Martínez-Camacho, A. P., Cortez-Rocha, M. O., Ezquerra-Brauer, J. M., Graciano-Verdugo, A. Z., Rodriguez-Félix, F., Castillo-Ortega, M. M., Yépiz-Gómez, M. S., & Plascencia-Jatomea, M. (2010). Chitosan composite films: thermal, structural, mechanical and antifungal properties. Carbohydrate Polymers, 82(2), 305–315. es_ES
dc.description.references Mc Hugh, T. H., Avena-Bustillos, R., & Krochta, J. M. (1993). Hydrophobic edible films: modified procedure for water vapor permeability and explanation of thickness effects. Journal of Food Science, 58(4), 899–903. es_ES
dc.description.references Mei, J., Yuan, Y., Wu, Y., & Li, Y. (2013). Characterization of edible starch–chitosan film and its application in the storage of Mongolian cheese. International Journal of Biological Macromolecules, 57, 17–21. es_ES
dc.description.references No, H. K., Park, N. Y., Lee, S. H., & Meyers, S. P. (2002). Antibacterial activity of chitosans and chitosan oligomers with different molecular weights. International Journal of Food Microbiology, 74(1–2), 65–72. es_ES
dc.description.references Ortega-Toro, R., Jiménez, A., Talens, P., & Chiralt, A. (2014). Effect of the incorporation of surfactants on the physical properties of corn starch films. Food Hydrocolloids, 38, 66–75. es_ES
dc.description.references Ortega-Toro, R., Collazo-Bigliardi, S., Talens, P., & Chiralt, A. (2015). Influence of citric acid on the properties and stability of starch-polycaprolactone based films. Journal of Applied Polymer Science, 133, 42220. doi: 10.1002/app.42220 . es_ES
dc.description.references Perdones, A., Sánchez-González, L., Chiralt, A., & Vargas, M. (2012). Effect of chitosan–lemon essential oil coatings on storage-keeping quality of strawberry. Postharvest Biology and Technology, 70, 32–41. es_ES
dc.description.references Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology & Medicine, 26(9–10), 1231–1237. es_ES
dc.description.references Rivero, S., García, M. A., & Pinotti, A. (2010). Crosslinking capacity of tannic acid in plasticized chitosan films. Carbohydrate Polymers, 82(2), 270–276. es_ES
dc.description.references Sánchez Aldana, D., Contreras-Esquivela, J. C., Nevárez-Moorillón, G. V., & Aguilar, C. N. (2014). Caracterización de películas comestibles a base de extractos pécticos y aceite esencial de limón Mexicano. CyTA - Journal of Food, 12, 1–9. es_ES
dc.description.references Sanchez-Gonzalez, L., Cháfer, M., Chiralt, A., & Gonzalez-Martínez, C. (2010). Physical properties of edible chitosan films containing bergamot essential oil and their inhibitory action on Penicillium italicum. Carbohydrate Polymers, 82(2), 277–283. es_ES
dc.description.references Song, H. Y., Shin, Y. J., & Song, K. B. (2012). Preparation of a barley bran protein–gelatin composite film containing grapefruit seed extract and its application in salmon packaging. Journal of Food Engineering, 113(4), 541–547. es_ES
dc.description.references Teixeira, B., Marques, A., Ramos, C., Neng, N. R., Nogueira, J. M. F., Saraiva, J. A., & Nunes, M. L. (2013). Chemical composition and antibacterial and antioxidant properties of commercial essential oils. Industrial Crops and Products, 43, 587–595. es_ES
dc.description.references Tepe, B., Sokmen, M., Sokmen, A., Daferera, D., & Polissiou, M. (2005). Antimicrobial and antioxidative activity of the essential oil and various extracts of Cyclotrichium origanifolium (Labill) Manden & Scheng. Journal of Food Engineering, 69(3), 335–342. es_ES
dc.description.references Tongnuanchan, P., Benjakul, S., & Prodpran, S. (2012). Properties and antioxidant activity of fish skin gelatin film incorporated with citrus essential oils. Food Chemistry, 134(3), 1571–1579. es_ES
dc.description.references Tsai, G.-J., Su, W.-H., Chen, H.-C., & Pan, C.-L. (2002). Antimicrobial activity of shrimp chitin and chitosan from different treatments and applications of fish preservation. Fisheries Science, 68(1), 170–177. es_ES
dc.description.references Vargas, M., Sánchez-González, L., Cháfer, M., Chiralt, A., & González-Martínez, C. (2012). Edible chitosan coatings for fresh and minimally processed foods. In K. L. Yam & D. S. Lee (Eds.), Emerging food packaging technologies: principles and practice (pp. 66–95). Oxford, Philadelphia, PA: Woodhead Publishing. es_ES
dc.description.references Villalobos, R., Chanona, J., Hernández, P., Gutiérrez, G., & Chiralt, A. (2005). Gloss and transparency of hydroxypropyl methylcellulose films containing surfactants as affected by their microstructure. Food Hydrocolloids, 19(1), 53–61. es_ES
dc.description.references Viuda-Martos, M., Ruiz-Navajas, Y., Fernandez-Lopez, J., & Perez-Alvarez, J. (2008). Antifungal activity of lemon (Citrus lemon L.), mandarin (Citrus reticulata L.), grapefruit (Citrus paradisi L.) and orange (Citrus sinensis L.) essential oils. Journal of Food Control, 19(12), 1130–1138. es_ES
dc.description.references Wilhelm, H., Sierakowski, M., Souza, G. & Wypych, F. (2003). Starch films reinforced with mineral clay. Carbohydrate Polymers, 52, 101–110. es_ES
dc.description.references Xu, W., Qu, W., Huang, K., Guo, F., Yang, J., Zhao, H., & Luo, Y.-B. (2007a). Antibacterial effect of grapefruit seed extract on food-borne pathogens and its application in the preservation of minimally processed vegetables. Postharvest Biology and Technology, 45(1), 126–133. es_ES
dc.description.references Xu, W.-T., Huang, K.-L., Guo, F., Qu, W., Yang, J.-J., Liang, Z.-H., & Luo, Y.-B. (2007b). Postharvest grapefruit seed extract and chitosan treatments of table-grapes to control Botrytis cinerea. Postharvest Biology and Technology, 46(1), 86–94. es_ES
dc.description.references Zhang, H. Y., Arab Tehrany, E., Kahn, C. J. F., Ponçot, M., Linder, M., & Cleymand, F. (2012). Effects of nanoliposomes based on soya, rapeseed and fish lecithins on chitosan thin films designed for tissue engineering. Carbohydrate Polymers, 88(2), 618–627. es_ES


Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro sencillo del ítem