Oregano and lavender essential oils as antioxidant and antimicrobial additives of biogenic gelatin films

Autores
Martucci, Josefa Fabiana; Gende, Liesel Brenda; Neira Cervillera, Luis; Ruseckaite, Roxana Alejandra
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The chemical composition of the essential oils obtained by hydrodistillation from fully-formed, dried oregano leaves (Origanum vulgareOriganum vulgare) and lavender leaves and flowers (Lavandula officinalis) were analyzed by GC/MS. The effectiveness of oregano (OEO) and lavender (LEO) essential oils and a mixture LEO:OEO (50:50) in inhibiting Escherichia coli and Staphylococcus aureus growth were determined. Both essential oils inhibited the growth of the microorganisms tested, being more sensitive to gram-positive bacteria. OEO yielded the lowest values of minimum inhibitory concentration (MICOEO=1600-1800ppm vs. MICLEO=2000ppm against E. coli; MICOEO=800-900ppm vs. MICLEO=1000-1200ppm against S. aureus), due to the higher content of phenolic compound, which also provides antioxidant capacity (IC50OEO=297±89ppm vs. IC50LEO>>6000ppm). Mixture results indicated an antagonist antimicrobial effect between OEO and LEO. Gelatin-based films added with OEO or LEO, were prepared by casting (2000-6000ppm). Mechanical, optical and water vapor barrier properties were determined to observe film functionality. OEO effect on the functional properties of gelatin films was not significant. LEO, in the highest concentration analyzed, promotes a slight change in water vapor permeability of Ge-based films (1.46×10-13 to 6.8×10-14Kg.m/Pa.s.m2), due to its high hydrophobic nature. Oregano containing gelatin films exhibited the highest antimicrobial and antioxidant properties.
Fil: Martucci, Josefa Fabiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación En Ciencia y Tecnología de Materiales (i); Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingenieria; Argentina
Fil: Gende, Liesel Brenda. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Biología. Laboratorio de Artrópodos; Argentina
Fil: Neira Cervillera, Luis. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación En Ciencia y Tecnología de Materiales (i); Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingenieria; Argentina
Fil: Ruseckaite, Roxana Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación En Ciencia y Tecnología de Materiales (i); Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingenieria; Argentina
Materia
ACTIVE FILMS
ANTIMICROBIAL
ANTIOXIDANT
ESSENTIAL OILS
GELATIN
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:11336/2887
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/2887
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Oregano and lavender essential oils as antioxidant and antimicrobial additives of biogenic gelatin filmsMartucci, Josefa FabianaGende, Liesel BrendaNeira Cervillera, LuisRuseckaite, Roxana AlejandraACTIVE FILMSANTIMICROBIALANTIOXIDANTESSENTIAL OILSGELATINhttps://purl.org/becyt/ford/2.5https://purl.org/becyt/ford/2https://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The chemical composition of the essential oils obtained by hydrodistillation from fully-formed, dried oregano leaves (Origanum vulgareOriganum vulgare) and lavender leaves and flowers (Lavandula officinalis) were analyzed by GC/MS. The effectiveness of oregano (OEO) and lavender (LEO) essential oils and a mixture LEO:OEO (50:50) in inhibiting Escherichia coli and Staphylococcus aureus growth were determined. Both essential oils inhibited the growth of the microorganisms tested, being more sensitive to gram-positive bacteria. OEO yielded the lowest values of minimum inhibitory concentration (MICOEO=1600-1800ppm vs. MICLEO=2000ppm against E. coli; MICOEO=800-900ppm vs. MICLEO=1000-1200ppm against S. aureus), due to the higher content of phenolic compound, which also provides antioxidant capacity (IC50OEO=297±89ppm vs. IC50LEO>>6000ppm). Mixture results indicated an antagonist antimicrobial effect between OEO and LEO. Gelatin-based films added with OEO or LEO, were prepared by casting (2000-6000ppm). Mechanical, optical and water vapor barrier properties were determined to observe film functionality. OEO effect on the functional properties of gelatin films was not significant. LEO, in the highest concentration analyzed, promotes a slight change in water vapor permeability of Ge-based films (1.46×10-13 to 6.8×10-14Kg.m/Pa.s.m2), due to its high hydrophobic nature. Oregano containing gelatin films exhibited the highest antimicrobial and antioxidant properties.Fil: Martucci, Josefa Fabiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación En Ciencia y Tecnología de Materiales (i); Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingenieria; ArgentinaFil: Gende, Liesel Brenda. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Biología. Laboratorio de Artrópodos; ArgentinaFil: Neira Cervillera, Luis. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación En Ciencia y Tecnología de Materiales (i); Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingenieria; ArgentinaFil: Ruseckaite, Roxana Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación En Ciencia y Tecnología de Materiales (i); Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingenieria; ArgentinaElsevier Science2015-04-16info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/2887Martucci, Josefa Fabiana; Gende, Liesel Brenda; Neira Cervillera, Luis; Ruseckaite, Roxana Alejandra; Oregano and lavender essential oils as antioxidant and antimicrobial additives of biogenic gelatin films; Elsevier Science; Industrial Crops and Products; 71; 16-4-2015; 205-2130926-6690enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.indcrop.2015.03.079info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0926669015002691info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:45:18Zoai:ri.conicet.gov.ar:11336/2887instacron: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 10:45:19.152CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Oregano and lavender essential oils as antioxidant and antimicrobial additives of biogenic gelatin films
title Oregano and lavender essential oils as antioxidant and antimicrobial additives of biogenic gelatin films
spellingShingle Oregano and lavender essential oils as antioxidant and antimicrobial additives of biogenic gelatin films
Martucci, Josefa Fabiana
ACTIVE FILMS
ANTIMICROBIAL
ANTIOXIDANT
ESSENTIAL OILS
GELATIN
title_short Oregano and lavender essential oils as antioxidant and antimicrobial additives of biogenic gelatin films
title_full Oregano and lavender essential oils as antioxidant and antimicrobial additives of biogenic gelatin films
title_fullStr Oregano and lavender essential oils as antioxidant and antimicrobial additives of biogenic gelatin films
title_full_unstemmed Oregano and lavender essential oils as antioxidant and antimicrobial additives of biogenic gelatin films
title_sort Oregano and lavender essential oils as antioxidant and antimicrobial additives of biogenic gelatin films
dc.creator.none.fl_str_mv Martucci, Josefa Fabiana
Gende, Liesel Brenda
Neira Cervillera, Luis
Ruseckaite, Roxana Alejandra
author Martucci, Josefa Fabiana
author_facet Martucci, Josefa Fabiana
Gende, Liesel Brenda
Neira Cervillera, Luis
Ruseckaite, Roxana Alejandra
author_role author
author2 Gende, Liesel Brenda
Neira Cervillera, Luis
Ruseckaite, Roxana Alejandra
author2_role author
author
author
dc.subject.none.fl_str_mv ACTIVE FILMS
ANTIMICROBIAL
ANTIOXIDANT
ESSENTIAL OILS
GELATIN
topic ACTIVE FILMS
ANTIMICROBIAL
ANTIOXIDANT
ESSENTIAL OILS
GELATIN
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.5
https://purl.org/becyt/ford/2
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The chemical composition of the essential oils obtained by hydrodistillation from fully-formed, dried oregano leaves (Origanum vulgareOriganum vulgare) and lavender leaves and flowers (Lavandula officinalis) were analyzed by GC/MS. The effectiveness of oregano (OEO) and lavender (LEO) essential oils and a mixture LEO:OEO (50:50) in inhibiting Escherichia coli and Staphylococcus aureus growth were determined. Both essential oils inhibited the growth of the microorganisms tested, being more sensitive to gram-positive bacteria. OEO yielded the lowest values of minimum inhibitory concentration (MICOEO=1600-1800ppm vs. MICLEO=2000ppm against E. coli; MICOEO=800-900ppm vs. MICLEO=1000-1200ppm against S. aureus), due to the higher content of phenolic compound, which also provides antioxidant capacity (IC50OEO=297±89ppm vs. IC50LEO>>6000ppm). Mixture results indicated an antagonist antimicrobial effect between OEO and LEO. Gelatin-based films added with OEO or LEO, were prepared by casting (2000-6000ppm). Mechanical, optical and water vapor barrier properties were determined to observe film functionality. OEO effect on the functional properties of gelatin films was not significant. LEO, in the highest concentration analyzed, promotes a slight change in water vapor permeability of Ge-based films (1.46×10-13 to 6.8×10-14Kg.m/Pa.s.m2), due to its high hydrophobic nature. Oregano containing gelatin films exhibited the highest antimicrobial and antioxidant properties.
Fil: Martucci, Josefa Fabiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación En Ciencia y Tecnología de Materiales (i); Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingenieria; Argentina
Fil: Gende, Liesel Brenda. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Biología. Laboratorio de Artrópodos; Argentina
Fil: Neira Cervillera, Luis. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación En Ciencia y Tecnología de Materiales (i); Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingenieria; Argentina
Fil: Ruseckaite, Roxana Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación En Ciencia y Tecnología de Materiales (i); Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingenieria; Argentina
description The chemical composition of the essential oils obtained by hydrodistillation from fully-formed, dried oregano leaves (Origanum vulgareOriganum vulgare) and lavender leaves and flowers (Lavandula officinalis) were analyzed by GC/MS. The effectiveness of oregano (OEO) and lavender (LEO) essential oils and a mixture LEO:OEO (50:50) in inhibiting Escherichia coli and Staphylococcus aureus growth were determined. Both essential oils inhibited the growth of the microorganisms tested, being more sensitive to gram-positive bacteria. OEO yielded the lowest values of minimum inhibitory concentration (MICOEO=1600-1800ppm vs. MICLEO=2000ppm against E. coli; MICOEO=800-900ppm vs. MICLEO=1000-1200ppm against S. aureus), due to the higher content of phenolic compound, which also provides antioxidant capacity (IC50OEO=297±89ppm vs. IC50LEO>>6000ppm). Mixture results indicated an antagonist antimicrobial effect between OEO and LEO. Gelatin-based films added with OEO or LEO, were prepared by casting (2000-6000ppm). Mechanical, optical and water vapor barrier properties were determined to observe film functionality. OEO effect on the functional properties of gelatin films was not significant. LEO, in the highest concentration analyzed, promotes a slight change in water vapor permeability of Ge-based films (1.46×10-13 to 6.8×10-14Kg.m/Pa.s.m2), due to its high hydrophobic nature. Oregano containing gelatin films exhibited the highest antimicrobial and antioxidant properties.
publishDate 2015
dc.date.none.fl_str_mv 2015-04-16
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/11336/2887
Martucci, Josefa Fabiana; Gende, Liesel Brenda; Neira Cervillera, Luis; Ruseckaite, Roxana Alejandra; Oregano and lavender essential oils as antioxidant and antimicrobial additives of biogenic gelatin films; Elsevier Science; Industrial Crops and Products; 71; 16-4-2015; 205-213
0926-6690
url http://hdl.handle.net/11336/2887
identifier_str_mv Martucci, Josefa Fabiana; Gende, Liesel Brenda; Neira Cervillera, Luis; Ruseckaite, Roxana Alejandra; Oregano and lavender essential oils as antioxidant and antimicrobial additives of biogenic gelatin films; Elsevier Science; Industrial Crops and Products; 71; 16-4-2015; 205-213
0926-6690
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.indcrop.2015.03.079
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0926669015002691
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 Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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 13.069144

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