Physical and antimicrobial performance of edible films based on oregano essential oil and tapioca starch emulsions

Autores
Alzate Calderón, Paola Carolina; Gerschenson, Lia Noemi; Rojas, Giovanni; Flores, Silvia Karina
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The development of environmentally friendly materials based on natural and biodegradable sources, such as starch, represents an interesting alternative to attend to the environmental problems caused by excess waste from petroleum-based packaging. The use of emulsions to obtain edible films is a novel strategy to be explored to determine how formulation and constitution affect film properties. In such context, gelatinized tapioca starch (TS) and oregano essential oil (OEO) were used to produce new active edible films using casting technique and their physical and antimicrobial properties were studied. Regarding the emulsion constitution, which was obtained employing an high-speed homogenizer, exposure to ultrasound (US) and surfactant Tween 80 (T80) content, had relevant effects on micro (0.2 to 105 μm) and nanometric (63 to 212 nm) size distributions of the TS particles and the OEO droplets. Exposure to US reduced (4.8–34 μm) and stabilized microparticles but promoted nanoparticle aggregation during storage, independently of T80 addition. T80 helped to stabilize coarse emulsions showing a Sauter diameter of 21.4 μm along storage. Films from coarse emulsions containing OEO and T80 were stiffer (stress at break: 1.8 MPa), less soluble in water (≈ 35%) and yellowish than films without T80. In addition, surfactant promoted a discontinuous microstructure of the film matrix. Both films containing OEO showed a good capacity to inhibit the growth of spoilage microorganisms (≈ 2.5–4 log cycles reductions). Due to their performance as physical and antimicrobial barriers, the films can be proposed as active packaging alternatives to stabilize and release natural preservatives to promote food preservation during storage and as a tool to support environmental sustainability.
Fil: Alzate Calderón, Paola Carolina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Fil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Fil: Rojas, Giovanni. UNIVERSIDAD ICESI (ICESI);
Fil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
Materia
ACTIVE PACKAGING
BIOPOLYMER MATRIX
FOOD PRESERVATION
SIZE DISTRIBUTION
SPOILAGE MICROORGANISMS
STRUCTURE
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:11336/228540

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network_name_str CONICET Digital (CONICET)
spelling Physical and antimicrobial performance of edible films based on oregano essential oil and tapioca starch emulsionsAlzate Calderón, Paola CarolinaGerschenson, Lia NoemiRojas, GiovanniFlores, Silvia KarinaACTIVE PACKAGINGBIOPOLYMER MATRIXFOOD PRESERVATIONSIZE DISTRIBUTIONSPOILAGE MICROORGANISMSSTRUCTUREhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2https://purl.org/becyt/ford/2.5https://purl.org/becyt/ford/2The development of environmentally friendly materials based on natural and biodegradable sources, such as starch, represents an interesting alternative to attend to the environmental problems caused by excess waste from petroleum-based packaging. The use of emulsions to obtain edible films is a novel strategy to be explored to determine how formulation and constitution affect film properties. In such context, gelatinized tapioca starch (TS) and oregano essential oil (OEO) were used to produce new active edible films using casting technique and their physical and antimicrobial properties were studied. Regarding the emulsion constitution, which was obtained employing an high-speed homogenizer, exposure to ultrasound (US) and surfactant Tween 80 (T80) content, had relevant effects on micro (0.2 to 105 μm) and nanometric (63 to 212 nm) size distributions of the TS particles and the OEO droplets. Exposure to US reduced (4.8–34 μm) and stabilized microparticles but promoted nanoparticle aggregation during storage, independently of T80 addition. T80 helped to stabilize coarse emulsions showing a Sauter diameter of 21.4 μm along storage. Films from coarse emulsions containing OEO and T80 were stiffer (stress at break: 1.8 MPa), less soluble in water (≈ 35%) and yellowish than films without T80. In addition, surfactant promoted a discontinuous microstructure of the film matrix. Both films containing OEO showed a good capacity to inhibit the growth of spoilage microorganisms (≈ 2.5–4 log cycles reductions). Due to their performance as physical and antimicrobial barriers, the films can be proposed as active packaging alternatives to stabilize and release natural preservatives to promote food preservation during storage and as a tool to support environmental sustainability.Fil: Alzate Calderón, Paola Carolina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; ArgentinaFil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; ArgentinaFil: Rojas, Giovanni. UNIVERSIDAD ICESI (ICESI);Fil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; ArgentinaSpringer2023-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/228540Alzate Calderón, Paola Carolina; Gerschenson, Lia Noemi; Rojas, Giovanni; Flores, Silvia Karina; Physical and antimicrobial performance of edible films based on oregano essential oil and tapioca starch emulsions; Springer; Journal of Food Measurement and Characterization; 17; 5; 6-2023; 4823-48332193-41262193-4134CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s11694-023-02011-6info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:10:10Zoai:ri.conicet.gov.ar:11336/228540instacron: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:34982025-09-29 10:10:10.932CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Physical and antimicrobial performance of edible films based on oregano essential oil and tapioca starch emulsions
title Physical and antimicrobial performance of edible films based on oregano essential oil and tapioca starch emulsions
spellingShingle Physical and antimicrobial performance of edible films based on oregano essential oil and tapioca starch emulsions
Alzate Calderón, Paola Carolina
ACTIVE PACKAGING
BIOPOLYMER MATRIX
FOOD PRESERVATION
SIZE DISTRIBUTION
SPOILAGE MICROORGANISMS
STRUCTURE
title_short Physical and antimicrobial performance of edible films based on oregano essential oil and tapioca starch emulsions
title_full Physical and antimicrobial performance of edible films based on oregano essential oil and tapioca starch emulsions
title_fullStr Physical and antimicrobial performance of edible films based on oregano essential oil and tapioca starch emulsions
title_full_unstemmed Physical and antimicrobial performance of edible films based on oregano essential oil and tapioca starch emulsions
title_sort Physical and antimicrobial performance of edible films based on oregano essential oil and tapioca starch emulsions
dc.creator.none.fl_str_mv Alzate Calderón, Paola Carolina
Gerschenson, Lia Noemi
Rojas, Giovanni
Flores, Silvia Karina
author Alzate Calderón, Paola Carolina
author_facet Alzate Calderón, Paola Carolina
Gerschenson, Lia Noemi
Rojas, Giovanni
Flores, Silvia Karina
author_role author
author2 Gerschenson, Lia Noemi
Rojas, Giovanni
Flores, Silvia Karina
author2_role author
author
author
dc.subject.none.fl_str_mv ACTIVE PACKAGING
BIOPOLYMER MATRIX
FOOD PRESERVATION
SIZE DISTRIBUTION
SPOILAGE MICROORGANISMS
STRUCTURE
topic ACTIVE PACKAGING
BIOPOLYMER MATRIX
FOOD PRESERVATION
SIZE DISTRIBUTION
SPOILAGE MICROORGANISMS
STRUCTURE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
https://purl.org/becyt/ford/2.5
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The development of environmentally friendly materials based on natural and biodegradable sources, such as starch, represents an interesting alternative to attend to the environmental problems caused by excess waste from petroleum-based packaging. The use of emulsions to obtain edible films is a novel strategy to be explored to determine how formulation and constitution affect film properties. In such context, gelatinized tapioca starch (TS) and oregano essential oil (OEO) were used to produce new active edible films using casting technique and their physical and antimicrobial properties were studied. Regarding the emulsion constitution, which was obtained employing an high-speed homogenizer, exposure to ultrasound (US) and surfactant Tween 80 (T80) content, had relevant effects on micro (0.2 to 105 μm) and nanometric (63 to 212 nm) size distributions of the TS particles and the OEO droplets. Exposure to US reduced (4.8–34 μm) and stabilized microparticles but promoted nanoparticle aggregation during storage, independently of T80 addition. T80 helped to stabilize coarse emulsions showing a Sauter diameter of 21.4 μm along storage. Films from coarse emulsions containing OEO and T80 were stiffer (stress at break: 1.8 MPa), less soluble in water (≈ 35%) and yellowish than films without T80. In addition, surfactant promoted a discontinuous microstructure of the film matrix. Both films containing OEO showed a good capacity to inhibit the growth of spoilage microorganisms (≈ 2.5–4 log cycles reductions). Due to their performance as physical and antimicrobial barriers, the films can be proposed as active packaging alternatives to stabilize and release natural preservatives to promote food preservation during storage and as a tool to support environmental sustainability.
Fil: Alzate Calderón, Paola Carolina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Fil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Fil: Rojas, Giovanni. UNIVERSIDAD ICESI (ICESI);
Fil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
description The development of environmentally friendly materials based on natural and biodegradable sources, such as starch, represents an interesting alternative to attend to the environmental problems caused by excess waste from petroleum-based packaging. The use of emulsions to obtain edible films is a novel strategy to be explored to determine how formulation and constitution affect film properties. In such context, gelatinized tapioca starch (TS) and oregano essential oil (OEO) were used to produce new active edible films using casting technique and their physical and antimicrobial properties were studied. Regarding the emulsion constitution, which was obtained employing an high-speed homogenizer, exposure to ultrasound (US) and surfactant Tween 80 (T80) content, had relevant effects on micro (0.2 to 105 μm) and nanometric (63 to 212 nm) size distributions of the TS particles and the OEO droplets. Exposure to US reduced (4.8–34 μm) and stabilized microparticles but promoted nanoparticle aggregation during storage, independently of T80 addition. T80 helped to stabilize coarse emulsions showing a Sauter diameter of 21.4 μm along storage. Films from coarse emulsions containing OEO and T80 were stiffer (stress at break: 1.8 MPa), less soluble in water (≈ 35%) and yellowish than films without T80. In addition, surfactant promoted a discontinuous microstructure of the film matrix. Both films containing OEO showed a good capacity to inhibit the growth of spoilage microorganisms (≈ 2.5–4 log cycles reductions). Due to their performance as physical and antimicrobial barriers, the films can be proposed as active packaging alternatives to stabilize and release natural preservatives to promote food preservation during storage and as a tool to support environmental sustainability.
publishDate 2023
dc.date.none.fl_str_mv 2023-06
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/11336/228540
Alzate Calderón, Paola Carolina; Gerschenson, Lia Noemi; Rojas, Giovanni; Flores, Silvia Karina; Physical and antimicrobial performance of edible films based on oregano essential oil and tapioca starch emulsions; Springer; Journal of Food Measurement and Characterization; 17; 5; 6-2023; 4823-4833
2193-4126
2193-4134
CONICET Digital
CONICET
url http://hdl.handle.net/11336/228540
identifier_str_mv Alzate Calderón, Paola Carolina; Gerschenson, Lia Noemi; Rojas, Giovanni; Flores, Silvia Karina; Physical and antimicrobial performance of edible films based on oregano essential oil and tapioca starch emulsions; Springer; Journal of Food Measurement and Characterization; 17; 5; 6-2023; 4823-4833
2193-4126
2193-4134
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1007/s11694-023-02011-6
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
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
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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