Antimicrobial effectiveness and color stability of protein-based films incorporated with essential oils

Ribeiro-Santos R., . and Motta J. F. G., . and Teodoro C. E. S., . and Melo N. R., . Antimicrobial effectiveness and color stability of protein-based films incorporated with essential oils. pp. 2201-2206. ISSN 2231-7546

The incorporation of essential oils (EO) into edible active films can protect consumers health by reducing food poisoning of microbial origin. Packaging attributes such as color and flavor can be determinant factors in packaged food products. The objective of this study was to evaluate the antimicrobial activity and color stability of protein-based films incorporated with cinnamon and rosemary EOs. The agar diffusion method was used to determine the antimicrobial effectiveness of the film against the microorganisms Escherichia coli Staphylococcus aureus and Penicillium spp. The film incorporated with cinnamon cassia EO showed the best results against the microorganisms tested while film incorporated with rosemary EO not exhibited antimicrobial activity. Great changes in instrumental color were observed in the films over time. Biopolymeric films with the incorporation of cinnamon EO have proven to be promising alternatives for improving quality and food safety. It has potential application to wrap food reducing microbial contamination.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(05)%202017/(50).p...

Abstract

The incorporation of essential oils (EO) into edible active films can protect consumers health by reducing food poisoning of microbial origin. Packaging attributes such as color and flavor can be determinant factors in packaged food products. The objective of this study was to evaluate the antimicrobial activity and color stability of protein-based films incorporated with cinnamon and rosemary EOs. The agar diffusion method was used to determine the antimicrobial effectiveness of the film against the microorganisms Escherichia coli Staphylococcus aureus and Penicillium spp. The film incorporated with cinnamon cassia EO showed the best results against the microorganisms tested while film incorporated with rosemary EO not exhibited antimicrobial activity. Great changes in instrumental color were observed in the films over time. Biopolymeric films with the incorporation of cinnamon EO have proven to be promising alternatives for improving quality and food safety. It has potential application to wrap food reducing microbial contamination.

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Item Type:	Article
AGROVOC Term:	Essential oils
AGROVOC Term:	Antimicrobials
AGROVOC Term:	Cinnamon
AGROVOC Term:	Rosemary
AGROVOC Term:	Packaging
AGROVOC Term:	Whey protein
AGROVOC Term:	In vitro
AGROVOC Term:	Steam
AGROVOC Term:	Distillation
AGROVOC Term:	Diffusion
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23862

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