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Tara H Mchugh - One of the best experts on this subject based on the ideXlab platform.
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development of Edible Films based on brazilian pine seed araucaria angustifolia flour reinforced with husk powder
Food Hydrocolloids, 2017Co-Authors: Renata Moschini Daudt, Roberto J Avenabustillos, A J G Sinrod, Irene Clemes Kulkampguerreiro, Ligia Damasceno Ferreira Marczak, Tara H MchughAbstract:Abstract Brazilian pine seeds (Araucaria angustifolia) flour and husk powder were used to develop Edible Films. The Brazilian pine seed flour was used as the film matrix and the husk powder was incorporated in order to add fibers and polyphenols with antioxidant capacity. Six formulations were developed using 5.0% Brazilian pine seed flour with 1.5% glycerol and adding 0.5, 1.0, 1.5, 2.0 and 2.5% of seed husk. The addition of pine husk increased the thickness, apparent porosity, water vapor permeability, TSP, antioxidant capacity, redness (a*) and yellowness (b*) color, Young’s modulus, and dietary fiber (mainly insoluble fiber). Also, the presence of husk powder decreased the elongation at break and lightness (L*). The pine seed husk Films showed rougher surface and more porous matrix, visible in images. The FTIR (Fourier transform infrared) showed similar IR patterns from 600 to 4000 cm−1 for all Films developed, with a slight decrease in the peaks intensities as husk content increased. The husk incorporation constitutes a good approach to provide Films more resistant with antioxidant capacity. This study demonstrated that the Brazilian pine seed flour and husk are good alternative materials to develop Edible Films.
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physical and antibacterial properties of acai Edible Films formulated with thyme essential oil and apple skin polyphenols
Journal of Food Science, 2014Co-Authors: Paula Judith Perez Espitia, Roberto J Avenabustillos, Tara H Mchugh, Borsen Chiou, Tina Williams, Delilah F Wood, Nilda De Fatima Ferreira SoaresAbstract:UNLABELLED Thyme essential oil (TEO) and apple skin polyphenols (ASP) are natural compounds considered as generally recognized as safe by FDA, with biological effects against bacteria and fungi. This work aimed to evaluate physical and antimicrobial properties of acai Edible Films formulated with TEO and ASP at 3% and 6% (w/w) individually or combined at 3% (w/w) each. Physical properties studied include mechanical resistance, water vapor permeability (WVP), color, and thermal resistance. Antimicrobial activity against Listeria monocytogenes was determined using the overlay diffusion test. Addition of ASP resulted in improved mechanical properties. TEO at 6% (w/w) resulted in increased elongation. ASP Films had significant higher WVP than control film. ASP Films were lighter and had more red color than other Films. Incorporation of ASP resulted in improved film thermal stability, whereas TEO caused rapid thermal decomposition. Presence of clusters was observed on the surface of Films. Addition of ASP resulted in a smoother surface, whereas addition of TEO led to the formation of crater-like pits on the film surface. Acai Edible film incorporated with 6% (w/w) TEO presented the highest antimicrobial activity. However, both antimicrobials are necessary in the acai Films in order to obtain Edible Films with suitable physical-mechanical properties. The results of the present study showed that TEO and ASP can be used to prepare acai Edible Films with adequate physical-mechanical properties and antimicrobial activity for food applications by direct contact. PRACTICAL APPLICATION Developed acai Edible Films presented antimicrobial activity against L. monocytogenes and good physical-mechanical properties, showing the potential use of acai Edible Films in food preservation.
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Edible Films from pectin physical mechanical and antimicrobial properties a review
Food Hydrocolloids, 2014Co-Authors: Paula Judith Perez Espitia, Wenxian Du, Roberto J Avenabustillos, Nilda De Fatima Ferreira Soares, Tara H MchughAbstract:Abstract Pectin is one of the main components of the plant cell wall chemically constituted by poly α1–4-galacturonic acids. According to its degree of esterification with methanol, pectin can be classified as high methoxyl pectin or low methoxyl pectin. In food industry, pectin is listed as generally recognized as safe (GRAS) by the Food and Drug Administration and is used as gelling, stabilizing, or thickening agent in food products such as jams, yoghurt drinks, fruity milk drinks, and ice cream. Due to its biodegradability, biocompatibility, edibility, and versatile chemical and physical properties (such as gelation, selective gas permeability, etc), pectin is a suitable polymeric matrix for the elaboration of Edible Films intended as active food packaging. Active packaging is a packaging system which possesses attributes beyond basic barrier properties that are achieved by adding active ingredients in the packaging material and/or using functionally active polymers. When the packaging system has antimicrobial activity, the packaging limits or prevents the microbial growth by extending the lag period and reducing the growth rate of microorganisms. This review describes the main methods for elaborating pectin Edible Films, principal characterization techniques for determining their physical-mechanical properties, and applications of pectin Edible Films as antimicrobial food packaging. Finally, legislation and future trends regarding the use of pectin Edible Films are also discussed.
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apple carrot and hibiscus Edible Films containing the plant antimicrobials carvacrol and cinnamaldehyde inactivate salmonella newport on organic leafy greens in sealed plastic bags
Journal of Food Science, 2014Co-Authors: Carl W Olsen, Divya Jaroni, Tara H Mchugh, Mendel Friedman, Sadhana RavishankarAbstract:The objective of this study was to investigate the antimicrobial effects of carvacrol and cinnamaldehyde incorporated into apple, carrot, and hibiscus-based Edible Films against Salmonella Newport in bagged organic leafy greens. The leafy greens tested included organic Romaine and Iceberg lettuce, and mature and baby spinach. Each leafy green sample was washed, dip inoculated with S. Newport (107 CFU/mL), and dried. Each sample was put into a Ziploc® bag. Edible Films pieces were put into the Ziploc bag and mixed well. The bags were sealed and stored at 4 °C. Samples were taken at days 0, 3, and 7 for enumeration of survivors. On all leafy greens, 3% carvacrol Films showed the best bactericidal effects against Salmonella. All 3 types of 3% carvacrol Films reduced the Salmonella population by 5 log10 CFU/g at day 0 and 1.5% carvacrol Films reduced Salmonella by 1 to 4 log10 CFU/g at day 7. The Films with 3% cinnamaldehyde showed 0.5 to 3 log reductions on different leafy greens at day 7. The Films with 0.5% and 1.5% cinnamaldehyde and 0.5% carvacrol also showed varied reductions on different types of leafy greens. Edible Films were the most effective against Salmonella on Iceberg lettuce. This study demonstrates the potential of Edible Films incorporated with carvacrol and cinnamaldehyde to inactivate S. Newport on organic leafy greens. Practical Application Antimicrobial Edible Films made from apples, carrots, and hibiscus calyces can be used by the food industry to inactivate Salmonella in bagged organic leafy green salads. This study provides a scientific basis for large-scale application of Edible fruit- and vegetable-based antimicrobial Films on foods to improve microbial food safety.
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effects of plant essential oils and oil compounds on mechanical barrier and antimicrobial properties of alginate apple puree Edible Films
Journal of Food Engineering, 2007Co-Authors: Maria Alejandra Rojasgrau, Roberto J Avenabustillos, Mendel Friedman, Carl W Olsen, Olga Martinbelloso, Philip R Henika, Zhongli Pan, Tara H MchughAbstract:Abstract Mechanical, barrier and antimicrobial properties of 0.1–0.5% suspensions of the following essential oils (EOs)/oil compounds (OCs) were evaluated against the foodborne pathogen Escherichia coli O157:H7 in alginate–apple puree Edible film (AAPEF): oregano oil/carvacrol; cinnamon oil/cinnamaldehyde; and lemongrass oil/citral. The presence of plant essential oils did not significantly affect water vapor and oxygen permeabilities of the Films, but did significantly modify tensile properties. Antimicrobial activities of solutions used to prepare Edible Films (AAPFFS) were also determined. The results obtained demonstrate that carvacrol exhibited the strongest antimicrobial activity against E. coli O157:H7. The data show that the antimicrobial activities were in the following order: carvacrol > oregano oil > citral > lemongrass oil > cinnamaldehyde > cinnamon oil. This study showed that plant-derived essential oils and their constituents could be used to prepare apple-based antimicrobial Edible Films for food applications.
Lia Noemi Gerschenson - One of the best experts on this subject based on the ideXlab platform.
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Development of Edible Films and Coatings with Antimicrobial Activity
Food and Bioprocess Technology, 2011Co-Authors: C. A. Campos, Lia Noemi Gerschenson, Silvia K. FloresAbstract:Over the last years, considerable research has been conducted to develop and apply Edible Films and coatings made from a variety of agricultural commodities and/or wastes of food product industrialization. Such biopolymers include polysaccharides, proteins, and their blends. These materials present the possibility of being carriers of different additives, such as antimicrobial, antioxidant, nutraceuticals, and flavorings agents. In particular, the use of Edibles Films and coatings containing antimicrobials has demonstrated to be a useful tool as a stress factor to protect foodstuff against spoilage flora and to decrease the risk of pathogen growth. The more commonly antimicrobials used are organic acids, chitosan, nisin, the lactoperoxidase system, and some plant extracts and their essential oils. For the selection of an antimicrobial, it must be considered the effectiveness against the target microorganism and also the possible interactions among the antimicrobial, the film-forming biopolymer, and other food components present. These interactions can modify the antimicrobial activity and the characteristics of the film being these key factors for the development of antimicrobial Films and coatings. The main objective of this article is to review the bibliography of the last years concerning the main hydrocolloids and antimicrobials used for developing Edible Films and coatings, the methods used to evaluate the antimicrobial activity, the applications and the legislation concerning Edible Films and coatings. Also, the different strategies related to the modification of structural characteristics and the future trends in the development are discussed. The information update will help to improve the design, development, and application of Edible Films and coatings tending to increase the safety and quality of food products and to prepare for food legislation changes that might be necessary while identifying future trends concerning a better functionality of Edible Films thought as a stress factor for lengthening shelf life of food products.
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mass transport properties of tapioca based active Edible Films
Journal of Food Engineering, 2007Co-Authors: Silvia Karina Flores, Lia Noemi Gerschenson, Amalia Conte, Carmen Adriana Campos, M A Del NobileAbstract:The release of potassium sorbate from tapioca starch-based Edible Films with glycerol as plasticizer was studied and modeled. Tapioca importance as a source of starch is growing rapidly, especially because its price in the world market is low when compared to starches from other sources. A semi-empirical approach was proposed to describe the diffusion of water molecules into the polymeric film, the counter diffusion of the antimicrobial compound and the polymeric matrix swelling kinetic. Despite the simplicity of the proposed model, it successfully fitted the experimental data. From the obtained results it was observed that casting technique, producing Films with high amorphous degree, determined a greater contribution of matrix relaxation to sorbate release. The pH of the receiving media contributed slightly to antimicrobial release and its effects seem to be related to the influence of this variable on antimicrobial solubility.
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physical properties of tapioca starch Edible Films influence of filmmaking and potassium sorbate
Food Research International, 2007Co-Authors: Lucía Famá, Lia Noemi Gerschenson, Silvia Karina Flores, Ana M Rojas, Silvia GoyanesAbstract:Abstract The effect of different gelatinization and drying techniques on physical properties of tapioca starch Edible Films containing sorbates were studied. Method 1 assayed involved 40 min of gelatinization (rate: 1.6 °C/min and 0.3 °C/min) and drying for a week. In this case, Films showed the highest tensile stress, elastic modulus ( E ′) and crystalline degree. When method 2 was applied, film forming solutions were gelatinized using constant heating rate (1.8 °C/min) and dried for a week. This technique, showed a reduced tensile stress and E ′. Method 3 involved the same gelatinization procedure as method 2 but a faster drying was performed and a more viscous structure, increased moisture content, poorer water vapour barrier properties and less browning were attained. Solubility, in general, was not affected by technique used. The presence of potassium sorbate in the Films affected their solubility, colour and mechanical properties. It can be concluded that gelatinization technique and drying method used to obtain Edible Films affected network characteristics determining changes in physical properties, potentially affecting film performance.
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mechanical properties of tapioca starch Edible Films containing sorbates
Lwt - Food Science and Technology, 2005Co-Authors: Lucía Famá, Ana M Rojas, Silvia Goyanes, Lia Noemi GerschensonAbstract:Abstract The effect of sorbate present on mechanical properties of Edible Films prepared with suspensions of tapioca starch containing glycerol, was studied. Films were prepared by casting the systems after gelatinization. The storage modulus ( E ′) and the tangent of the phase angle (tan δ ) of the film pieces were determined with a Dynamic Mechanical Thermal Analyzer along 8 weeks of storage at a relative humidity (RH) of 57.5% and at 25 °C. Stress–strain behavior along quasi-static tests was also analysed using the same device. Results obtained showed that sorbate incorporation resulted in a decrease (≅75%) of E ′ and an increase (≅200%) of tan δ after 2 weeks of storage. Antimicrobial presence also affected film performance along storage: it showed a continuous decrease of tan δ along 8 weeks storage as well as an increase in the tendency to rupture with time. Films without sorbate showed an increase of tan δ along 4 weeks and they presented rupture for all storage periods studied. Aging of starch, characteristics of the network as well as sorbate destruction along storage, are responsible for the changes observed in mechanical properties of the film along 8 weeks.
Lucía Famá - One of the best experts on this subject based on the ideXlab platform.
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Structural and mechanical properties of Edible Films made from native and modified cush-cush yam and cassava starch
Food Hydrocolloids, 2015Co-Authors: Tomy J. Gutiérrez, María Soledad Tapia, Elevina Perez, Lucía FamáAbstract:Several different hydrocolloids, such as starch, have been proposed as suitable base materials (matrices) for Edible Films in food packaging. Edible Films from native and modified starch plasticized with glycerol were developed. Starches were obtained from dark cush-cush yam (Dioscorea trifida) and cassava (Manihot esculenta C.) from Venezuela, and chemically modified by cross-linking with sodium trimetaphosphate. The uniaxial tensile, microstructural and barrier properties of the Films were then evaluated to determine their potential as a replacement for existing synthetic materials used in the food industry. The structure of the materials showed that the gelatinization process of cush-cush yam Films was poorer than that of cassava. The glycerol-starch interaction (glycerol-amylose) was stronger in the Films composed of modified starches and was more marked in cassava based Films. All the Films studied exhibited promising mechanical properties, with those derived from cush-cush yams showing the highest Young's modulus and resistivity values. Cassava based Edible Films and Films derived from modified starch from both sources showed maximum flexibility, reinforcing the idea that the glycerol-starch interactions are stronger in these materials. Crosslinked Films tended to be more permeable to water vapor due to their hydrophilic characteristics. The properties observed in these biodegradable materials highlight their potential as food packaging materials, thus enabling the replacement of synthetic materials that contaminate the environment.
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physical properties of tapioca starch Edible Films influence of filmmaking and potassium sorbate
Food Research International, 2007Co-Authors: Lucía Famá, Lia Noemi Gerschenson, Silvia Karina Flores, Ana M Rojas, Silvia GoyanesAbstract:Abstract The effect of different gelatinization and drying techniques on physical properties of tapioca starch Edible Films containing sorbates were studied. Method 1 assayed involved 40 min of gelatinization (rate: 1.6 °C/min and 0.3 °C/min) and drying for a week. In this case, Films showed the highest tensile stress, elastic modulus ( E ′) and crystalline degree. When method 2 was applied, film forming solutions were gelatinized using constant heating rate (1.8 °C/min) and dried for a week. This technique, showed a reduced tensile stress and E ′. Method 3 involved the same gelatinization procedure as method 2 but a faster drying was performed and a more viscous structure, increased moisture content, poorer water vapour barrier properties and less browning were attained. Solubility, in general, was not affected by technique used. The presence of potassium sorbate in the Films affected their solubility, colour and mechanical properties. It can be concluded that gelatinization technique and drying method used to obtain Edible Films affected network characteristics determining changes in physical properties, potentially affecting film performance.
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mechanical properties of tapioca starch Edible Films containing sorbates
Lwt - Food Science and Technology, 2005Co-Authors: Lucía Famá, Ana M Rojas, Silvia Goyanes, Lia Noemi GerschensonAbstract:Abstract The effect of sorbate present on mechanical properties of Edible Films prepared with suspensions of tapioca starch containing glycerol, was studied. Films were prepared by casting the systems after gelatinization. The storage modulus ( E ′) and the tangent of the phase angle (tan δ ) of the film pieces were determined with a Dynamic Mechanical Thermal Analyzer along 8 weeks of storage at a relative humidity (RH) of 57.5% and at 25 °C. Stress–strain behavior along quasi-static tests was also analysed using the same device. Results obtained showed that sorbate incorporation resulted in a decrease (≅75%) of E ′ and an increase (≅200%) of tan δ after 2 weeks of storage. Antimicrobial presence also affected film performance along storage: it showed a continuous decrease of tan δ along 8 weeks storage as well as an increase in the tendency to rupture with time. Films without sorbate showed an increase of tan δ along 4 weeks and they presented rupture for all storage periods studied. Aging of starch, characteristics of the network as well as sorbate destruction along storage, are responsible for the changes observed in mechanical properties of the film along 8 weeks.
Mendel Friedman - One of the best experts on this subject based on the ideXlab platform.
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Apple, carrot, and hibiscus Edible Films containing the plant antimicrobials carvacrol and cinnamaldehyde inactivate salmonella newport on organic leafy greens in sealed plastic bags
Journal of Food Science, 2014Co-Authors: Libin Zhu, Tara Mchugh, Carl Olsen, Divya Jaroni, Mendel Friedman, Saiprasad RavishankarAbstract:The objective of this study was to investigate the antimicrobial effects of carvacrol and cinnamaldehyde incorporated into apple, carrot, and hibiscus-based Edible Films against Salmonella Newport in bagged organic leafy greens. The leafy greens tested included organic Romaine and Iceberg lettuce, and mature and baby spinach. Each leafy green sample was washed, dip inoculated with S. Newport (10⁷ CFU/mL), and dried. Each sample was put into a Ziploc® bag. Edible Films pieces were put into the Ziploc bag and mixed well. The bags were sealed and stored at 4 °C. Samples were taken at days 0, 3, and 7 for enumeration of survivors. On all leafy greens, 3% carvacrol Films showed the best bactericidal effects against Salmonella. All 3 types of 3% carvacrol Films reduced the Salmonella population by 5 log₁₀ CFU/g at day 0 and 1.5% carvacrol Films reduced Salmonella by 1 to 4 log₁₀ CFU/g at day 7. The Films with 3% cinnamaldehyde showed 0.5 to 3 log reductions on different leafy greens at day 7. The Films with 0.5% and 1.5% cinnamaldehyde and 0.5% carvacrol also showed varied reductions on different types of leafy greens. Edible Films were the most effective against Salmonella on Iceberg lettuce. This study demonstrates the potential of Edible Films incorporated with carvacrol and cinnamaldehyde to inactivate S. Newport on organic leafy greens.
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apple carrot and hibiscus Edible Films containing the plant antimicrobials carvacrol and cinnamaldehyde inactivate salmonella newport on organic leafy greens in sealed plastic bags
Journal of Food Science, 2014Co-Authors: Carl W Olsen, Divya Jaroni, Tara H Mchugh, Mendel Friedman, Sadhana RavishankarAbstract:The objective of this study was to investigate the antimicrobial effects of carvacrol and cinnamaldehyde incorporated into apple, carrot, and hibiscus-based Edible Films against Salmonella Newport in bagged organic leafy greens. The leafy greens tested included organic Romaine and Iceberg lettuce, and mature and baby spinach. Each leafy green sample was washed, dip inoculated with S. Newport (107 CFU/mL), and dried. Each sample was put into a Ziploc® bag. Edible Films pieces were put into the Ziploc bag and mixed well. The bags were sealed and stored at 4 °C. Samples were taken at days 0, 3, and 7 for enumeration of survivors. On all leafy greens, 3% carvacrol Films showed the best bactericidal effects against Salmonella. All 3 types of 3% carvacrol Films reduced the Salmonella population by 5 log10 CFU/g at day 0 and 1.5% carvacrol Films reduced Salmonella by 1 to 4 log10 CFU/g at day 7. The Films with 3% cinnamaldehyde showed 0.5 to 3 log reductions on different leafy greens at day 7. The Films with 0.5% and 1.5% cinnamaldehyde and 0.5% carvacrol also showed varied reductions on different types of leafy greens. Edible Films were the most effective against Salmonella on Iceberg lettuce. This study demonstrates the potential of Edible Films incorporated with carvacrol and cinnamaldehyde to inactivate S. Newport on organic leafy greens. Practical Application Antimicrobial Edible Films made from apples, carrots, and hibiscus calyces can be used by the food industry to inactivate Salmonella in bagged organic leafy green salads. This study provides a scientific basis for large-scale application of Edible fruit- and vegetable-based antimicrobial Films on foods to improve microbial food safety.
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effects of plant essential oils and oil compounds on mechanical barrier and antimicrobial properties of alginate apple puree Edible Films
Journal of Food Engineering, 2007Co-Authors: Maria Alejandra Rojasgrau, Roberto J Avenabustillos, Mendel Friedman, Carl W Olsen, Olga Martinbelloso, Philip R Henika, Zhongli Pan, Tara H MchughAbstract:Abstract Mechanical, barrier and antimicrobial properties of 0.1–0.5% suspensions of the following essential oils (EOs)/oil compounds (OCs) were evaluated against the foodborne pathogen Escherichia coli O157:H7 in alginate–apple puree Edible film (AAPEF): oregano oil/carvacrol; cinnamon oil/cinnamaldehyde; and lemongrass oil/citral. The presence of plant essential oils did not significantly affect water vapor and oxygen permeabilities of the Films, but did significantly modify tensile properties. Antimicrobial activities of solutions used to prepare Edible Films (AAPFFS) were also determined. The results obtained demonstrate that carvacrol exhibited the strongest antimicrobial activity against E. coli O157:H7. The data show that the antimicrobial activities were in the following order: carvacrol > oregano oil > citral > lemongrass oil > cinnamaldehyde > cinnamon oil. This study showed that plant-derived essential oils and their constituents could be used to prepare apple-based antimicrobial Edible Films for food applications.
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mechanical barrier and antimicrobial properties of apple puree Edible Films containing plant essential oils
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Maria Alejandra Rojasgrau, Roberto J Avenabustillos, Mendel Friedman, Olga Martinbelloso, Philip R Henika, Tara H MchughAbstract:Edible Films, as carriers of antimicrobial compounds, constitute an approach for incorporating plant essential oils (EOs) onto fresh-cut fruit surfaces. The effect against Escherichia coli O157:H7 of oregano, cinnamon, and lemongrass oils in apple puree film-forming solution (APFFS) and in an Edible film made from the apple puree solution (APEF) was investigated along with the mechanical and physical properties of the Films. Bactericidal activities of APFFS, expressed as BA50 values (BA50 values are defined as the percentage of antimicrobial that killed 50% of the bacteria under the test conditions) ranged from 0.019% for oregano oil to 0.094% for cinnamon oil. Oregano oil in the apple puree and in the film was highly effective against E. coli O157:H7. The data show that (a) the order of antimicrobial activities was oregano oil > lemongrass oil > cinnamon oil and (b) addition of the essential oils into film-forming solution decreased water vapor permeability and increased oxygen permeability, but did not significantly alter the tensile properties of the Films. These results show that plant-derived essential oils can be used to prepare apple-based antimicrobial Edible Films for various food applications.
Roberto J Avenabustillos - One of the best experts on this subject based on the ideXlab platform.
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development of Edible Films based on brazilian pine seed araucaria angustifolia flour reinforced with husk powder
Food Hydrocolloids, 2017Co-Authors: Renata Moschini Daudt, Roberto J Avenabustillos, A J G Sinrod, Irene Clemes Kulkampguerreiro, Ligia Damasceno Ferreira Marczak, Tara H MchughAbstract:Abstract Brazilian pine seeds (Araucaria angustifolia) flour and husk powder were used to develop Edible Films. The Brazilian pine seed flour was used as the film matrix and the husk powder was incorporated in order to add fibers and polyphenols with antioxidant capacity. Six formulations were developed using 5.0% Brazilian pine seed flour with 1.5% glycerol and adding 0.5, 1.0, 1.5, 2.0 and 2.5% of seed husk. The addition of pine husk increased the thickness, apparent porosity, water vapor permeability, TSP, antioxidant capacity, redness (a*) and yellowness (b*) color, Young’s modulus, and dietary fiber (mainly insoluble fiber). Also, the presence of husk powder decreased the elongation at break and lightness (L*). The pine seed husk Films showed rougher surface and more porous matrix, visible in images. The FTIR (Fourier transform infrared) showed similar IR patterns from 600 to 4000 cm−1 for all Films developed, with a slight decrease in the peaks intensities as husk content increased. The husk incorporation constitutes a good approach to provide Films more resistant with antioxidant capacity. This study demonstrated that the Brazilian pine seed flour and husk are good alternative materials to develop Edible Films.
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physical and antibacterial properties of acai Edible Films formulated with thyme essential oil and apple skin polyphenols
Journal of Food Science, 2014Co-Authors: Paula Judith Perez Espitia, Roberto J Avenabustillos, Tara H Mchugh, Borsen Chiou, Tina Williams, Delilah F Wood, Nilda De Fatima Ferreira SoaresAbstract:UNLABELLED Thyme essential oil (TEO) and apple skin polyphenols (ASP) are natural compounds considered as generally recognized as safe by FDA, with biological effects against bacteria and fungi. This work aimed to evaluate physical and antimicrobial properties of acai Edible Films formulated with TEO and ASP at 3% and 6% (w/w) individually or combined at 3% (w/w) each. Physical properties studied include mechanical resistance, water vapor permeability (WVP), color, and thermal resistance. Antimicrobial activity against Listeria monocytogenes was determined using the overlay diffusion test. Addition of ASP resulted in improved mechanical properties. TEO at 6% (w/w) resulted in increased elongation. ASP Films had significant higher WVP than control film. ASP Films were lighter and had more red color than other Films. Incorporation of ASP resulted in improved film thermal stability, whereas TEO caused rapid thermal decomposition. Presence of clusters was observed on the surface of Films. Addition of ASP resulted in a smoother surface, whereas addition of TEO led to the formation of crater-like pits on the film surface. Acai Edible film incorporated with 6% (w/w) TEO presented the highest antimicrobial activity. However, both antimicrobials are necessary in the acai Films in order to obtain Edible Films with suitable physical-mechanical properties. The results of the present study showed that TEO and ASP can be used to prepare acai Edible Films with adequate physical-mechanical properties and antimicrobial activity for food applications by direct contact. PRACTICAL APPLICATION Developed acai Edible Films presented antimicrobial activity against L. monocytogenes and good physical-mechanical properties, showing the potential use of acai Edible Films in food preservation.
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increasing strawberry shelf life with carvacrol and methyl cinnamate antimicrobial vapors released from Edible Films
Postharvest Biology and Technology, 2014Co-Authors: Greta Peretto, Siov Bouy L. Sarreal, Wenxian Du, Paolo Sambo, Roberto J Avenabustillos, Tara Habig MchughAbstract:Abstract The effect of carvacrol and methyl cinnamate vapors incorporated into strawberry puree Edible Films on the postharvest quality of strawberry fruit ( Fragaria × ananassa ) was investigated. Fresh strawberries were packed in clamshells and kept at 10 °C for 10 days with 90% RH. Strawberry puree Edible Films, applied in the clamshell, served as carriers for the controlled release of natural antimicrobial compounds without direct contact with the fruit. Changes in weight loss, visible decay, firmness, surface color, total soluble solids content, total soluble phenolics content and antioxidant capacity of strawberries during storage were evaluated. A significant delay and reduction in the severity of visible decay was observed in fruit exposed to antimicrobial vapors. Carvacrol and methyl cinnamate vapors released from the Films helped to maintain firmness and brightness of strawberries as compare to the untreated strawberries. The natural antimicrobial vapors also increased the total soluble phenolics content and antioxidant activity of fruit at the end of the storage period.
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Edible Films from pectin physical mechanical and antimicrobial properties a review
Food Hydrocolloids, 2014Co-Authors: Paula Judith Perez Espitia, Wenxian Du, Roberto J Avenabustillos, Nilda De Fatima Ferreira Soares, Tara H MchughAbstract:Abstract Pectin is one of the main components of the plant cell wall chemically constituted by poly α1–4-galacturonic acids. According to its degree of esterification with methanol, pectin can be classified as high methoxyl pectin or low methoxyl pectin. In food industry, pectin is listed as generally recognized as safe (GRAS) by the Food and Drug Administration and is used as gelling, stabilizing, or thickening agent in food products such as jams, yoghurt drinks, fruity milk drinks, and ice cream. Due to its biodegradability, biocompatibility, edibility, and versatile chemical and physical properties (such as gelation, selective gas permeability, etc), pectin is a suitable polymeric matrix for the elaboration of Edible Films intended as active food packaging. Active packaging is a packaging system which possesses attributes beyond basic barrier properties that are achieved by adding active ingredients in the packaging material and/or using functionally active polymers. When the packaging system has antimicrobial activity, the packaging limits or prevents the microbial growth by extending the lag period and reducing the growth rate of microorganisms. This review describes the main methods for elaborating pectin Edible Films, principal characterization techniques for determining their physical-mechanical properties, and applications of pectin Edible Films as antimicrobial food packaging. Finally, legislation and future trends regarding the use of pectin Edible Films are also discussed.
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effects of plant essential oils and oil compounds on mechanical barrier and antimicrobial properties of alginate apple puree Edible Films
Journal of Food Engineering, 2007Co-Authors: Maria Alejandra Rojasgrau, Roberto J Avenabustillos, Mendel Friedman, Carl W Olsen, Olga Martinbelloso, Philip R Henika, Zhongli Pan, Tara H MchughAbstract:Abstract Mechanical, barrier and antimicrobial properties of 0.1–0.5% suspensions of the following essential oils (EOs)/oil compounds (OCs) were evaluated against the foodborne pathogen Escherichia coli O157:H7 in alginate–apple puree Edible film (AAPEF): oregano oil/carvacrol; cinnamon oil/cinnamaldehyde; and lemongrass oil/citral. The presence of plant essential oils did not significantly affect water vapor and oxygen permeabilities of the Films, but did significantly modify tensile properties. Antimicrobial activities of solutions used to prepare Edible Films (AAPFFS) were also determined. The results obtained demonstrate that carvacrol exhibited the strongest antimicrobial activity against E. coli O157:H7. The data show that the antimicrobial activities were in the following order: carvacrol > oregano oil > citral > lemongrass oil > cinnamaldehyde > cinnamon oil. This study showed that plant-derived essential oils and their constituents could be used to prepare apple-based antimicrobial Edible Films for food applications.
