Understanding the effect of formulation on functionality of modified chitosan films containing carvacrol nanoemulsions

Understanding the effect of formulation on functionality of modified chitosan films containing... The interest towards the use of films and coatings in food preservation has been reinforced in the recent years by the development of biopolymeric matrices incorporating essential oil as antimicrobial barriers in food as an alternative to synthetic additives.This work has therefore been addressed to investigate the effect of composition parameters on antimicrobial activity and properties of films based on modified chitosan containing different types of carvacrol nanoemulsions. Specifically, response surface methodology, applied for the concentration of biopolymer and carvacrol nanoemulsion in the film forming dispersions to maximize the antimicrobial activity against two model microorganisms, Escherichia coli and Listeria innocua, as well as surface hydrophobicity, was used to determine the optimum conditions for comparison of most promising systems.Results showed that emulsion formulations had a significant effect on the intrinsic antimicrobial activity, but also that their interaction with the modified chitosan matrix affected film properties and resulting bactericidal action. The two most active emulsion formulations, based on a combination of polysorbate 20 and glycerol monooleate, and on whey protein isolates, respectively, when incorporated in modified chitosan films significantly increased the inhibition zone against E. coli and L. innocua from 7.2–7.4 mm (modified chitosan alone) to 13.4–16.1 mm, while still ensuring surface hydrophobicity of the film. In comparison to the use of pure carvacrol, the encapsulation into nanoemulsions also fostered the production of more homogeneous films with better appearance.This work hence contributes to promoting, through the advancement of the knowledge in the field, the incorporation of nanoemulsions of essential oils in edible films and coatings for integrated food preservation strategies. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Hydrocolloids Elsevier

Understanding the effect of formulation on functionality of modified chitosan films containing carvacrol nanoemulsions

Loading next page...
 
/lp/elsevier/understanding-the-effect-of-formulation-on-functionality-of-modified-XV90SEzy84
Publisher
Elsevier
Copyright
Copyright © 2016 Elsevier Ltd
ISSN
0268-005X
eISSN
1873-7137
D.O.I.
10.1016/j.foodhyd.2016.06.036
Publisher site
See Article on Publisher Site

Abstract

The interest towards the use of films and coatings in food preservation has been reinforced in the recent years by the development of biopolymeric matrices incorporating essential oil as antimicrobial barriers in food as an alternative to synthetic additives.This work has therefore been addressed to investigate the effect of composition parameters on antimicrobial activity and properties of films based on modified chitosan containing different types of carvacrol nanoemulsions. Specifically, response surface methodology, applied for the concentration of biopolymer and carvacrol nanoemulsion in the film forming dispersions to maximize the antimicrobial activity against two model microorganisms, Escherichia coli and Listeria innocua, as well as surface hydrophobicity, was used to determine the optimum conditions for comparison of most promising systems.Results showed that emulsion formulations had a significant effect on the intrinsic antimicrobial activity, but also that their interaction with the modified chitosan matrix affected film properties and resulting bactericidal action. The two most active emulsion formulations, based on a combination of polysorbate 20 and glycerol monooleate, and on whey protein isolates, respectively, when incorporated in modified chitosan films significantly increased the inhibition zone against E. coli and L. innocua from 7.2–7.4 mm (modified chitosan alone) to 13.4–16.1 mm, while still ensuring surface hydrophobicity of the film. In comparison to the use of pure carvacrol, the encapsulation into nanoemulsions also fostered the production of more homogeneous films with better appearance.This work hence contributes to promoting, through the advancement of the knowledge in the field, the incorporation of nanoemulsions of essential oils in edible films and coatings for integrated food preservation strategies.

Journal

Food HydrocolloidsElsevier

Published: Dec 1, 2016

References

You’re reading a free preview. Subscribe to read the entire article.


DeepDyve is your
personal research library

It’s your single place to instantly
discover and read the research
that matters to you.

Enjoy affordable access to
over 12 million articles from more than
10,000 peer-reviewed journals.

All for just $49/month

Explore the DeepDyve Library

Unlimited reading

Read as many articles as you need. Full articles with original layout, charts and figures. Read online, from anywhere.

Stay up to date

Keep up with your field with Personalized Recommendations and Follow Journals to get automatic updates.

Organize your research

It’s easy to organize your research with our built-in tools.

Your journals are on DeepDyve

Read from thousands of the leading scholarly journals from SpringerNature, Elsevier, Wiley-Blackwell, Oxford University Press and more.

All the latest content is available, no embargo periods.

See the journals in your area

Monthly Plan

  • Read unlimited articles
  • Personalized recommendations
  • No expiration
  • Print 20 pages per month
  • 20% off on PDF purchases
  • Organize your research
  • Get updates on your journals and topic searches

$49/month

Start Free Trial

14-day Free Trial

Best Deal — 39% off

Annual Plan

  • All the features of the Professional Plan, but for 39% off!
  • Billed annually
  • No expiration
  • For the normal price of 10 articles elsewhere, you get one full year of unlimited access to articles.

$588

$360/year

billed annually
Start Free Trial

14-day Free Trial