Artículo
Antimicrobial, mechanical and barrier properties of triticale protein films incorporated with oregano essential oil
Fecha de publicación:
01/2013
Editorial:
Elsevier Ltd
Revista:
Food Bioscience
ISSN:
2212-4292
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Antimicrobial triticale protein films were prepared by incorporating oregano essential oil (OEO). The effect of different concentrations of OEO on antimicrobial activity and on mechanical and barrier properties of films plasticized with glycerol was evaluated and compared with control films (without antimicrobial agent). The addition of OEO did not affect the water vapor permeability of films, increased water solubility and the percent elongation of the films, and reduced tensile strength and Young's modulus. Films with OEO showed higher antimicrobial activity against the Gram positive bacterium Staphylococcus aureus, and lower for Gram negative (Escherichia coli and Pseudomonas aeruginosa). The obtained results proved the permanence of OEO in the polymer matrix after processing, making them able to be used as active additives in film formulation. © 2013 Elsevier Ltd. All rights reserved.
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Articulos(ICYTAC)
Articulos de INST. DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Articulos de INST. DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Citación
Aguirre, Alicia del Valle; Borneo Benista, Rafael; Leon, Alberto Edel; Antimicrobial, mechanical and barrier properties of triticale protein films incorporated with oregano essential oil; Elsevier Ltd; Food Bioscience; 1; 1-2013; 2-9
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