Evaluation of the antimicrobial, antioxidant and physicochemical properties of Poly(Vinyl chloride) films containing quercetin and silver nanoparticles

• Autores: Braga, Lilian R.; Pérez, Leonardo Martín; Soazo, Marina del V.; Machado, Fabricio
• Año de publicación: 2019
• Idioma: inglés
• Tipo de recurso: artículo
• Fuente: Food Science and Technology Vol. 101, 2019
• Materia: PELÍCULAS DE POLI (CLORURO DE VINILO); QUERCETINA; NANOPARTICULAS DE PLATA; PROPIEDADES ANTIOXIDANTES; ACTIVIDAD ANTIMICROBIANA
• Institución: Pontificia Universidad Católica Argentina

Fil: Braga, Lilian R. University of Brasília. Institute of Chemistry. Campus Universitário Darcy Ribeiro. Laboratory of Chemical Processes Development; Brasil
Fil: Pérez, Leonardo Martín. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Pérez, Leonardo Martín. Universidad Nacional de Rosario. Instituto de Química de Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pérez, Leonardo Martín. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario.
Fil: Soazo, Marina del V. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Soazo, Marina del V. Universidad Nacional de Rosario. Instituto de Química de Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Machado, Fabricio. University of Brasília. Institute of Chemistry. Campus Universitário Darcy Ribeiro. Laboratory of Chemical Processes Development; Brasil
Abstract: This work provides details regarding the physicochemical, antimicrobial and antioxidant properties of poly(vinyl chloride) (PVC)-based films containing 0.4% quercetin and silver nanoparticles (AgNPs) at various concentrations levels. The incorporation of quercetin and AgNPs into the PVC matrix considerably affected the thermal, mechanical and optical properties of the films. Results obtained from the tensile stresgth test, demonstrated an improvement in the mechanical strength of the films after the incorporation of both quercetin and AgNPs. Moreover, an increase in AgNPs concentration increased the rigidity, as compared to control PVC film. Antimicrobial activity against food pathogens (Escherichia coli, Salmonella Typhimurium and Listeria monocytogenes) was evaluated by an antimicrobial barrier test. Results showed that the PVC-based films with quercetin and AgNPs proved to be highly effective to inhibiting bacterial growth. Therefore, these results indicate promising evidence to possibly aid in the prevention of microbial dissemination in foods. Additionally, films incorporated with quercetin and AgNPs expressed an antioxidant capacity when evaluated via the DPPH method. Among all of the films evaluated, the PVC-based films containing 0.4% quercetin and 1% AgNPs were flexible, exhibiting excellent UV-light barrier properties and for use with fatty foods, with the intent of reducing lipid oxidation and preventing food pathogen dissemination.