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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/37618

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spelling 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
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score 13.13397