Multifunctional Films Based on Wheat Gluten and Microencapsulated Thyme Essential Oil

Autores
Marcovich, Norma Esther; Hernández, Matías Federico; Ansorena, Maria Roberta
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In this work, active and edible films for food packaging were obtained by intensive mixing and compressionmolding of the wheat gluten (WG) glycerol-plasticized paste. Thyme essential oil (TEO, 10 and 15 wt.%) wasincorporated as the active component microencapsulated in β-cyclodextrins (β-CD) and included directly intothe biopolymer matrix for comparison. It was found that films incorporating microencapsulated TEO are moresoluble in water (total soluble matter (dry method) of about 33% and 36.6% vs. 22.4% and 18.6%, for films containing10% and 15% TEO, respectively) but less rigid than those obtained with free oil (elastic tensile moduli of6.9 and 3.1 vs. 9.9 and 6.8 MPa, for films containing 10% and 15% TEO, respectively), although the water vaporpermeability of the former is lower (4.95 10−9 and 6.29 10−9 vs. 8.85 10−9 and 11.13 10−9 g/Pa*s*m, for films containing10% and 15% TEO, respectively). Active films containing both free and encapsulated TEO inhibited gram(+) as well as gram (−) bacteria and exhibited enlarged antioxidant properties, with the latter presenting slightlybetter performance. In addition, encapsulation slowed the release rate of TEO from the films, allowing the bioactiveto remain active in the film for much longer. Therefore, the present work revealed that films prepared fromTEO/β-CD microcapsules included in compression-molded wheat gluten matrices showed great potential to beused as an active food packaging.
Fil: Marcovich, Norma Esther. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Hernández, Matías Federico. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina
Fil: Ansorena, Maria Roberta. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Materia
WHEAT GLUTEN FILMS
THYME ESSENTIAL OIL
b-CYCLODEXTRINS
THERMOPLASTIC PROCESSING
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:11336/263583
Acceder
id CONICETDig_fffb7d4271fab2a768e756d8348bbaff
oai_identifier_str oai:ri.conicet.gov.ar:11336/263583
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Multifunctional Films Based on Wheat Gluten and Microencapsulated Thyme Essential OilMarcovich, Norma EstherHernández, Matías FedericoAnsorena, Maria RobertaWHEAT GLUTEN FILMSTHYME ESSENTIAL OILb-CYCLODEXTRINSTHERMOPLASTIC PROCESSINGhttps://purl.org/becyt/ford/2.5https://purl.org/becyt/ford/2In this work, active and edible films for food packaging were obtained by intensive mixing and compressionmolding of the wheat gluten (WG) glycerol-plasticized paste. Thyme essential oil (TEO, 10 and 15 wt.%) wasincorporated as the active component microencapsulated in β-cyclodextrins (β-CD) and included directly intothe biopolymer matrix for comparison. It was found that films incorporating microencapsulated TEO are moresoluble in water (total soluble matter (dry method) of about 33% and 36.6% vs. 22.4% and 18.6%, for films containing10% and 15% TEO, respectively) but less rigid than those obtained with free oil (elastic tensile moduli of6.9 and 3.1 vs. 9.9 and 6.8 MPa, for films containing 10% and 15% TEO, respectively), although the water vaporpermeability of the former is lower (4.95 10−9 and 6.29 10−9 vs. 8.85 10−9 and 11.13 10−9 g/Pa*s*m, for films containing10% and 15% TEO, respectively). Active films containing both free and encapsulated TEO inhibited gram(+) as well as gram (−) bacteria and exhibited enlarged antioxidant properties, with the latter presenting slightlybetter performance. In addition, encapsulation slowed the release rate of TEO from the films, allowing the bioactiveto remain active in the film for much longer. Therefore, the present work revealed that films prepared fromTEO/β-CD microcapsules included in compression-molded wheat gluten matrices showed great potential to beused as an active food packaging.Fil: Marcovich, Norma Esther. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; ArgentinaFil: Hernández, Matías Federico. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; ArgentinaFil: Ansorena, Maria Roberta. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaTech Science Press2024-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/263583Marcovich, Norma Esther; Hernández, Matías Federico; Ansorena, Maria Roberta; Multifunctional Films Based on Wheat Gluten and Microencapsulated Thyme Essential Oil; Tech Science Press; Journal of Renewable Materials; 11-2024; 1-102164-63252164-6341CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.techscience.com/jrm/online/detail/22027info:eu-repo/semantics/altIdentifier/doi/10.32604/jrm.2024.055151info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:54:21Zoai:ri.conicet.gov.ar:11336/263583instacron: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:34982025-10-15 14:54:21.381CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Multifunctional Films Based on Wheat Gluten and Microencapsulated Thyme Essential Oil
title Multifunctional Films Based on Wheat Gluten and Microencapsulated Thyme Essential Oil
spellingShingle Multifunctional Films Based on Wheat Gluten and Microencapsulated Thyme Essential Oil
Marcovich, Norma Esther
WHEAT GLUTEN FILMS
THYME ESSENTIAL OIL
b-CYCLODEXTRINS
THERMOPLASTIC PROCESSING
title_short Multifunctional Films Based on Wheat Gluten and Microencapsulated Thyme Essential Oil
title_full Multifunctional Films Based on Wheat Gluten and Microencapsulated Thyme Essential Oil
title_fullStr Multifunctional Films Based on Wheat Gluten and Microencapsulated Thyme Essential Oil
title_full_unstemmed Multifunctional Films Based on Wheat Gluten and Microencapsulated Thyme Essential Oil
title_sort Multifunctional Films Based on Wheat Gluten and Microencapsulated Thyme Essential Oil
dc.creator.none.fl_str_mv Marcovich, Norma Esther
Hernández, Matías Federico
Ansorena, Maria Roberta
author Marcovich, Norma Esther
author_facet Marcovich, Norma Esther
Hernández, Matías Federico
Ansorena, Maria Roberta
author_role author
author2 Hernández, Matías Federico
Ansorena, Maria Roberta
author2_role author
author
dc.subject.none.fl_str_mv WHEAT GLUTEN FILMS
THYME ESSENTIAL OIL
b-CYCLODEXTRINS
THERMOPLASTIC PROCESSING
topic WHEAT GLUTEN FILMS
THYME ESSENTIAL OIL
b-CYCLODEXTRINS
THERMOPLASTIC PROCESSING
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.5
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv In this work, active and edible films for food packaging were obtained by intensive mixing and compressionmolding of the wheat gluten (WG) glycerol-plasticized paste. Thyme essential oil (TEO, 10 and 15 wt.%) wasincorporated as the active component microencapsulated in β-cyclodextrins (β-CD) and included directly intothe biopolymer matrix for comparison. It was found that films incorporating microencapsulated TEO are moresoluble in water (total soluble matter (dry method) of about 33% and 36.6% vs. 22.4% and 18.6%, for films containing10% and 15% TEO, respectively) but less rigid than those obtained with free oil (elastic tensile moduli of6.9 and 3.1 vs. 9.9 and 6.8 MPa, for films containing 10% and 15% TEO, respectively), although the water vaporpermeability of the former is lower (4.95 10−9 and 6.29 10−9 vs. 8.85 10−9 and 11.13 10−9 g/Pa*s*m, for films containing10% and 15% TEO, respectively). Active films containing both free and encapsulated TEO inhibited gram(+) as well as gram (−) bacteria and exhibited enlarged antioxidant properties, with the latter presenting slightlybetter performance. In addition, encapsulation slowed the release rate of TEO from the films, allowing the bioactiveto remain active in the film for much longer. Therefore, the present work revealed that films prepared fromTEO/β-CD microcapsules included in compression-molded wheat gluten matrices showed great potential to beused as an active food packaging.
Fil: Marcovich, Norma Esther. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Hernández, Matías Federico. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina
Fil: Ansorena, Maria Roberta. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
description In this work, active and edible films for food packaging were obtained by intensive mixing and compressionmolding of the wheat gluten (WG) glycerol-plasticized paste. Thyme essential oil (TEO, 10 and 15 wt.%) wasincorporated as the active component microencapsulated in β-cyclodextrins (β-CD) and included directly intothe biopolymer matrix for comparison. It was found that films incorporating microencapsulated TEO are moresoluble in water (total soluble matter (dry method) of about 33% and 36.6% vs. 22.4% and 18.6%, for films containing10% and 15% TEO, respectively) but less rigid than those obtained with free oil (elastic tensile moduli of6.9 and 3.1 vs. 9.9 and 6.8 MPa, for films containing 10% and 15% TEO, respectively), although the water vaporpermeability of the former is lower (4.95 10−9 and 6.29 10−9 vs. 8.85 10−9 and 11.13 10−9 g/Pa*s*m, for films containing10% and 15% TEO, respectively). Active films containing both free and encapsulated TEO inhibited gram(+) as well as gram (−) bacteria and exhibited enlarged antioxidant properties, with the latter presenting slightlybetter performance. In addition, encapsulation slowed the release rate of TEO from the films, allowing the bioactiveto remain active in the film for much longer. Therefore, the present work revealed that films prepared fromTEO/β-CD microcapsules included in compression-molded wheat gluten matrices showed great potential to beused as an active food packaging.
publishDate 2024
dc.date.none.fl_str_mv 2024-11
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/11336/263583
Marcovich, Norma Esther; Hernández, Matías Federico; Ansorena, Maria Roberta; Multifunctional Films Based on Wheat Gluten and Microencapsulated Thyme Essential Oil; Tech Science Press; Journal of Renewable Materials; 11-2024; 1-10
2164-6325
2164-6341
CONICET Digital
CONICET
url http://hdl.handle.net/11336/263583
identifier_str_mv Marcovich, Norma Esther; Hernández, Matías Federico; Ansorena, Maria Roberta; Multifunctional Films Based on Wheat Gluten and Microencapsulated Thyme Essential Oil; Tech Science Press; Journal of Renewable Materials; 11-2024; 1-10
2164-6325
2164-6341
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.techscience.com/jrm/online/detail/22027
info:eu-repo/semantics/altIdentifier/doi/10.32604/jrm.2024.055151
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 Tech Science Press
publisher.none.fl_str_mv Tech Science Press
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_ 1846083075407085568
score 13.22299

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