Oregano essential oils: Antimicrobial activity and its application to films based on cornstarch and glycerol
- Autores
- Córsico, Francisco Armando; Larrosa, Virginia Judit; López Noviello, Luciano Hernán; Altamirano, Alfonsina; Naef, Antonella; Alfaro, Cristina; Garzón, Claudia Guadalupe; Lound, Liliana Haydee
- Año de publicación
- 2014
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- This trend has led to research on the development of new biodegradable packaging materials from natural polymers also suggests that several materials may be incorporated into edible films and have influence on the mechanical, protective and sensory properties. The objective of this work was to characterize oregano essential oils and incorporated edible films made with cornstarch and glycerol. The oregano essential oil obtain the raw material used was the variety Italian Oregano or Origanum majorana using a Clevenger-type apparatus. The study included the refractive index, chemical composition, color at day 0 and day 10 and antimicrobial activity of Salmonella Enteritidis and Escherichia Coli O157:H7. The films were prepared according to the method of casting, cornstarch, glycerol (plasticizer) and water. To assess the effect of the composition on the physical properties of films, the experiment was arranged in a 22 factorial design, with one central point. It analyzed the transfer of water vapor (Method ASTM E96-92) and color. The film which showed the best characteristics was selected; subsequently oregano essential oil was added. The refractive index of the oregano essential oils obtained from the various extractions varied between 1.4875 and 1.4981. There was a significant difference (P<0.05) between the parameters a* and b* between day 0 and day 10. According to gas chromatography analysis, 52 compounds were identified in oregano essential oil, thymol (31.96%) and carvacrol (0.66%) phenols. The test antimicrobial activity, showed that Salmonella Enteritidis and Escherichia Coli O157:H7 were extremely sensitive to pure essential oil. The films obtained were transparent, presented homogeneous and compact surfaces. The values of permeability to water vapor were between 1.93 x 10-12 and 9.85 x 10-12 (g/m.s.Pa). The Analysis of Variance (ANOVA) indicated a significant differences between the different formulation (P<0.05). The incorporation of oregano essential oil at the formulations influenced the permeability presenting more or less resistant to the passage of water vapor. About the color, incorporating essential oil did not affect the appearance and did not show strong antibacterial activity at the concentration at which it was decided to work.
Fil: Córsico, Francisco Armando. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina
Fil: Larrosa, Virginia Judit. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: López Noviello, Luciano Hernán. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina
Fil: Altamirano, Alfonsina. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina
Fil: Naef, Antonella. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina
Fil: Alfaro, Cristina. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina
Fil: Garzón, Claudia Guadalupe. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina
Fil: Lound, Liliana Haydee. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina - Materia
-
Oregano essential oils
Edible film
Cornstarch
Permeabilit - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/37618
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Oregano essential oils: Antimicrobial activity and its application to films based on cornstarch and glycerolCórsico, Francisco ArmandoLarrosa, Virginia JuditLópez Noviello, Luciano HernánAltamirano, AlfonsinaNaef, AntonellaAlfaro, CristinaGarzón, Claudia GuadalupeLound, Liliana HaydeeOregano essential oilsEdible filmCornstarchPermeabilithttps://purl.org/becyt/ford/2.5https://purl.org/becyt/ford/2This trend has led to research on the development of new biodegradable packaging materials from natural polymers also suggests that several materials may be incorporated into edible films and have influence on the mechanical, protective and sensory properties. The objective of this work was to characterize oregano essential oils and incorporated edible films made with cornstarch and glycerol. The oregano essential oil obtain the raw material used was the variety Italian Oregano or Origanum majorana using a Clevenger-type apparatus. The study included the refractive index, chemical composition, color at day 0 and day 10 and antimicrobial activity of Salmonella Enteritidis and Escherichia Coli O157:H7. The films were prepared according to the method of casting, cornstarch, glycerol (plasticizer) and water. To assess the effect of the composition on the physical properties of films, the experiment was arranged in a 22 factorial design, with one central point. It analyzed the transfer of water vapor (Method ASTM E96-92) and color. The film which showed the best characteristics was selected; subsequently oregano essential oil was added. The refractive index of the oregano essential oils obtained from the various extractions varied between 1.4875 and 1.4981. There was a significant difference (P<0.05) between the parameters a* and b* between day 0 and day 10. According to gas chromatography analysis, 52 compounds were identified in oregano essential oil, thymol (31.96%) and carvacrol (0.66%) phenols. The test antimicrobial activity, showed that Salmonella Enteritidis and Escherichia Coli O157:H7 were extremely sensitive to pure essential oil. The films obtained were transparent, presented homogeneous and compact surfaces. The values of permeability to water vapor were between 1.93 x 10-12 and 9.85 x 10-12 (g/m.s.Pa). The Analysis of Variance (ANOVA) indicated a significant differences between the different formulation (P<0.05). The incorporation of oregano essential oil at the formulations influenced the permeability presenting more or less resistant to the passage of water vapor. About the color, incorporating essential oil did not affect the appearance and did not show strong antibacterial activity at the concentration at which it was decided to work.Fil: Córsico, Francisco Armando. Universidad Nacional de Entre Ríos. Facultad de Bromatología; ArgentinaFil: Larrosa, Virginia Judit. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: López Noviello, Luciano Hernán. Universidad Nacional de Entre Ríos. Facultad de Bromatología; ArgentinaFil: Altamirano, Alfonsina. Universidad Nacional de Entre Ríos. Facultad de Bromatología; ArgentinaFil: Naef, Antonella. Universidad Nacional de Entre Ríos. Facultad de Bromatología; ArgentinaFil: Alfaro, Cristina. Universidad Nacional de Entre Ríos. Facultad de Bromatología; ArgentinaFil: Garzón, Claudia Guadalupe. Universidad Nacional de Entre Ríos. Facultad de Bromatología; ArgentinaFil: Lound, Liliana Haydee. Universidad Nacional de Entre Ríos. Facultad de Bromatología; ArgentinaAcademia Publishing2014-12info: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/11336/37618Córsico, Francisco Armando; Larrosa, Virginia Judit; López Noviello, Luciano Hernán; Altamirano, Alfonsina; Naef, Antonella; et al.; Oregano essential oils: Antimicrobial activity and its application to films based on cornstarch and glycerol; Academia Publishing; Academia Journal of Microbiology Research; 2; 2; 12-2014; 43-532315-7771CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.15413/ajmr.2014.0115info:eu-repo/semantics/altIdentifier/url/https://www.academiapublishing.org/journals/ajmr/abstract/2014/Dec/Armando%20et%20al.htminfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:57:35Zoai:ri.conicet.gov.ar:11336/37618instacron: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 09:57:35.278CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Oregano essential oils: Antimicrobial activity and its application to films based on cornstarch and glycerol |
title |
Oregano essential oils: Antimicrobial activity and its application to films based on cornstarch and glycerol |
spellingShingle |
Oregano essential oils: Antimicrobial activity and its application to films based on cornstarch and glycerol Córsico, Francisco Armando Oregano essential oils Edible film Cornstarch Permeabilit |
title_short |
Oregano essential oils: Antimicrobial activity and its application to films based on cornstarch and glycerol |
title_full |
Oregano essential oils: Antimicrobial activity and its application to films based on cornstarch and glycerol |
title_fullStr |
Oregano essential oils: Antimicrobial activity and its application to films based on cornstarch and glycerol |
title_full_unstemmed |
Oregano essential oils: Antimicrobial activity and its application to films based on cornstarch and glycerol |
title_sort |
Oregano essential oils: Antimicrobial activity and its application to films based on cornstarch and glycerol |
dc.creator.none.fl_str_mv |
Córsico, Francisco Armando Larrosa, Virginia Judit López Noviello, Luciano Hernán Altamirano, Alfonsina Naef, Antonella Alfaro, Cristina Garzón, Claudia Guadalupe Lound, Liliana Haydee |
author |
Córsico, Francisco Armando |
author_facet |
Córsico, Francisco Armando Larrosa, Virginia Judit López Noviello, Luciano Hernán Altamirano, Alfonsina Naef, Antonella Alfaro, Cristina Garzón, Claudia Guadalupe Lound, Liliana Haydee |
author_role |
author |
author2 |
Larrosa, Virginia Judit López Noviello, Luciano Hernán Altamirano, Alfonsina Naef, Antonella Alfaro, Cristina Garzón, Claudia Guadalupe Lound, Liliana Haydee |
author2_role |
author author author author author author author |
dc.subject.none.fl_str_mv |
Oregano essential oils Edible film Cornstarch Permeabilit |
topic |
Oregano essential oils Edible film Cornstarch Permeabilit |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.5 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
This trend has led to research on the development of new biodegradable packaging materials from natural polymers also suggests that several materials may be incorporated into edible films and have influence on the mechanical, protective and sensory properties. The objective of this work was to characterize oregano essential oils and incorporated edible films made with cornstarch and glycerol. The oregano essential oil obtain the raw material used was the variety Italian Oregano or Origanum majorana using a Clevenger-type apparatus. The study included the refractive index, chemical composition, color at day 0 and day 10 and antimicrobial activity of Salmonella Enteritidis and Escherichia Coli O157:H7. The films were prepared according to the method of casting, cornstarch, glycerol (plasticizer) and water. To assess the effect of the composition on the physical properties of films, the experiment was arranged in a 22 factorial design, with one central point. It analyzed the transfer of water vapor (Method ASTM E96-92) and color. The film which showed the best characteristics was selected; subsequently oregano essential oil was added. The refractive index of the oregano essential oils obtained from the various extractions varied between 1.4875 and 1.4981. There was a significant difference (P<0.05) between the parameters a* and b* between day 0 and day 10. According to gas chromatography analysis, 52 compounds were identified in oregano essential oil, thymol (31.96%) and carvacrol (0.66%) phenols. The test antimicrobial activity, showed that Salmonella Enteritidis and Escherichia Coli O157:H7 were extremely sensitive to pure essential oil. The films obtained were transparent, presented homogeneous and compact surfaces. The values of permeability to water vapor were between 1.93 x 10-12 and 9.85 x 10-12 (g/m.s.Pa). The Analysis of Variance (ANOVA) indicated a significant differences between the different formulation (P<0.05). The incorporation of oregano essential oil at the formulations influenced the permeability presenting more or less resistant to the passage of water vapor. About the color, incorporating essential oil did not affect the appearance and did not show strong antibacterial activity at the concentration at which it was decided to work. Fil: Córsico, Francisco Armando. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina Fil: Larrosa, Virginia Judit. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: López Noviello, Luciano Hernán. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina Fil: Altamirano, Alfonsina. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina Fil: Naef, Antonella. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina Fil: Alfaro, Cristina. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina Fil: Garzón, Claudia Guadalupe. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina Fil: Lound, Liliana Haydee. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina |
description |
This trend has led to research on the development of new biodegradable packaging materials from natural polymers also suggests that several materials may be incorporated into edible films and have influence on the mechanical, protective and sensory properties. The objective of this work was to characterize oregano essential oils and incorporated edible films made with cornstarch and glycerol. The oregano essential oil obtain the raw material used was the variety Italian Oregano or Origanum majorana using a Clevenger-type apparatus. The study included the refractive index, chemical composition, color at day 0 and day 10 and antimicrobial activity of Salmonella Enteritidis and Escherichia Coli O157:H7. The films were prepared according to the method of casting, cornstarch, glycerol (plasticizer) and water. To assess the effect of the composition on the physical properties of films, the experiment was arranged in a 22 factorial design, with one central point. It analyzed the transfer of water vapor (Method ASTM E96-92) and color. The film which showed the best characteristics was selected; subsequently oregano essential oil was added. The refractive index of the oregano essential oils obtained from the various extractions varied between 1.4875 and 1.4981. There was a significant difference (P<0.05) between the parameters a* and b* between day 0 and day 10. According to gas chromatography analysis, 52 compounds were identified in oregano essential oil, thymol (31.96%) and carvacrol (0.66%) phenols. The test antimicrobial activity, showed that Salmonella Enteritidis and Escherichia Coli O157:H7 were extremely sensitive to pure essential oil. The films obtained were transparent, presented homogeneous and compact surfaces. The values of permeability to water vapor were between 1.93 x 10-12 and 9.85 x 10-12 (g/m.s.Pa). The Analysis of Variance (ANOVA) indicated a significant differences between the different formulation (P<0.05). The incorporation of oregano essential oil at the formulations influenced the permeability presenting more or less resistant to the passage of water vapor. About the color, incorporating essential oil did not affect the appearance and did not show strong antibacterial activity at the concentration at which it was decided to work. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-12 |
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/11336/37618 Córsico, Francisco Armando; Larrosa, Virginia Judit; López Noviello, Luciano Hernán; Altamirano, Alfonsina; Naef, Antonella; et al.; Oregano essential oils: Antimicrobial activity and its application to films based on cornstarch and glycerol; Academia Publishing; Academia Journal of Microbiology Research; 2; 2; 12-2014; 43-53 2315-7771 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/37618 |
identifier_str_mv |
Córsico, Francisco Armando; Larrosa, Virginia Judit; López Noviello, Luciano Hernán; Altamirano, Alfonsina; Naef, Antonella; et al.; Oregano essential oils: Antimicrobial activity and its application to films based on cornstarch and glycerol; Academia Publishing; Academia Journal of Microbiology Research; 2; 2; 12-2014; 43-53 2315-7771 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.15413/ajmr.2014.0115 info:eu-repo/semantics/altIdentifier/url/https://www.academiapublishing.org/journals/ajmr/abstract/2014/Dec/Armando%20et%20al.htm |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Academia Publishing |
publisher.none.fl_str_mv |
Academia Publishing |
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_ |
1842269470646599680 |
score |
13.13397 |