Antimicrobial, mechanical and barrier properties of triticale protein films incorporated with oregano essential oil

Autores
Aguirre, Alicia del Valle; Borneo Benista, Rafael; Leon, Alberto Edel
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Aguirre, Alicia del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina
Fil: Borneo Benista, Rafael. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina
Fil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Materia
Antimicrobial Film
Mechanical Properties
Oregano Essential Oil
Permeability
Triticale
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/78496
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/78496
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Antimicrobial, mechanical and barrier properties of triticale protein films incorporated with oregano essential oilAguirre, Alicia del ValleBorneo Benista, RafaelLeon, Alberto EdelAntimicrobial FilmMechanical PropertiesOregano Essential OilPermeabilityTriticalehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Antimicrobial 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.Fil: Aguirre, Alicia del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; ArgentinaFil: Borneo Benista, Rafael. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; ArgentinaFil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; ArgentinaElsevier Ltd2013-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/78496Aguirre, 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; 2-92212-4292CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S2212429212000028info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fbio.2012.12.001info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:44:54Zoai:ri.conicet.gov.ar:11336/78496instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:44:54.263CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Antimicrobial, mechanical and barrier properties of triticale protein films incorporated with oregano essential oil
title Antimicrobial, mechanical and barrier properties of triticale protein films incorporated with oregano essential oil
spellingShingle Antimicrobial, mechanical and barrier properties of triticale protein films incorporated with oregano essential oil
Aguirre, Alicia del Valle
Antimicrobial Film
Mechanical Properties
Oregano Essential Oil
Permeability
Triticale
title_short Antimicrobial, mechanical and barrier properties of triticale protein films incorporated with oregano essential oil
title_full Antimicrobial, mechanical and barrier properties of triticale protein films incorporated with oregano essential oil
title_fullStr Antimicrobial, mechanical and barrier properties of triticale protein films incorporated with oregano essential oil
title_full_unstemmed Antimicrobial, mechanical and barrier properties of triticale protein films incorporated with oregano essential oil
title_sort Antimicrobial, mechanical and barrier properties of triticale protein films incorporated with oregano essential oil
dc.creator.none.fl_str_mv Aguirre, Alicia del Valle
Borneo Benista, Rafael
Leon, Alberto Edel
author Aguirre, Alicia del Valle
author_facet Aguirre, Alicia del Valle
Borneo Benista, Rafael
Leon, Alberto Edel
author_role author
author2 Borneo Benista, Rafael
Leon, Alberto Edel
author2_role author
author
dc.subject.none.fl_str_mv Antimicrobial Film
Mechanical Properties
Oregano Essential Oil
Permeability
Triticale
topic Antimicrobial Film
Mechanical Properties
Oregano Essential Oil
Permeability
Triticale
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
Fil: Aguirre, Alicia del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina
Fil: Borneo Benista, Rafael. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina
Fil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
description 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.
publishDate 2013
dc.date.none.fl_str_mv 2013-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/78496
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
2212-4292
CONICET Digital
CONICET
url http://hdl.handle.net/11336/78496
identifier_str_mv 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
2212-4292
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S2212429212000028
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fbio.2012.12.001
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Ltd
publisher.none.fl_str_mv Elsevier Ltd
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842268696314118144
score 13.13397

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