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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/228540
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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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1844613988057350144 |
score |
13.070432 |