Antimicrobial and physical-mechanical properties of pectin/papaya puree/cinnamaldehyde nanoemulsion edible composite films

被引:247
作者
Otoni, Caio G. [1 ,2 ,3 ]
de Moura, Marcia R. [2 ,4 ]
Aouada, Fauze A. [4 ]
Camilloto, Geany P. [3 ,5 ]
Cruz, Renato S. [3 ,5 ]
Lorevice, Marcos V. [1 ]
Soares, Nilda de F. F. [3 ]
Mattoso, Luiz H. C. [1 ,2 ]
机构
[1] EMBRAPA CNPDIA, Natl Nanotechnol Lab Agribusiness, BR-13560970 Sao Carlos, SP, Brazil
[2] Univ Fed Sao Carlos, Dept Mat Engn, PPG CEM, BR-13565905 Sao Carlos, SP, Brazil
[3] Univ Fed Vicosa, Dept Food Technol, Lab Food Packaging, BR-36570000 Vicosa, MG, Brazil
[4] Sao Paulo State Univ, Dept Chem & Phys, FEIS, BR-15385000 Ilha Solteira, SP, Brazil
[5] State Univ Feira de Santana, Dept Technol, BR-44036900 Feira De Santana, BA, Brazil
基金
巴西圣保罗研究基金会;
关键词
Active packaging; Pectin; Papaya puree; Cinnamaldehyde; Nanoemulsions; Antimicrobial properties; ESCHERICHIA-COLI O157-H7; PLANT ESSENTIAL OILS; LISTERIA-MONOCYTOGENES; ANTIBACTERIAL ACTIVITY; CAMPYLOBACTER-JEJUNI; FOODBORNE PATHOGENS; STORAGE STABILITY; APPLE FILMS; IN-VITRO; FRUIT;
D O I
10.1016/j.foodhyd.2014.04.013
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The rising demand for bio-based materials to be used in food packaging has encouraged the development of novel, environmentally-friendly films. Fruit puree has the potential to be incorporated in the film-forming solution so that to produce edible films. The major components of plant essential oils (e.g., cinnamaldehyde) deliver antimicrobial properties against food pathogens and may be released by active films in an effort to replace synthetic preservatives. This work aimed at producing cinnamaldehyde nanoemulsions of different droplet sizes, as well as assessing the effect of papaya puree and cinnamaldehyde droplet diameter in the antimicrobial and physical-mechanical properties of high or low methylester pectin films. Increased stirring energies reduced droplet diameter. Papaya puree reduced films' resistance and rigidity while increased extensibility and water vapor permeability. Cinnamaldehyde nanoemulsions balanced the plasticizing effect of papaya puree by increasing rigidity and decreasing extensibility and permeability to water vapor of pectin films. Also, cinnamaldehyde provided antimicrobial properties against Escherichia coli, Salmonella enterica, Listeria monocytogenes, and Staphylococcus aureus. The reduction on droplet diameter did not influence the physical-mechanical properties of the films, but remarkably improved bacterial inhibition due to the higher delivery of active compounds having increased surface areas. Antimicrobial edible films from renewable sources were successfully produced here, and the improved bacterial inhibition provided by the same cinnamaldehyde content with smaller nanodroplets may play an important role in reducing preservative content as required by consumers. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码:188 / 194
页数:7
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