Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 57, Issue 16, Pages 7499-7504Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf9002363
Keywords
Active packaging; starch-chitosan; oregano essential oil; antimicrobial activity; permeability
Funding
- CAPES
- SETI-PR
Ask authors/readers for more resources
The physicochemical and antimicrobial properties of starch-chitosan films incorporated with oregano essential oil (OEO) have been investigated. The antimicrobial effects of starch-chitosan-OEO films against Bacillus cereus, Escherichia coli, Salmonella enteritidis, and Staphylococcus aureus were determined by the disk inhibition zone method. The film mechanical properties, water vapor permeability (WVP), Fourier transform infrared spectra (FTIR), and thermograms (TGA) were also determined. Films added with OEO effectively inhibited the four microorganisms tested and demonstrated improved barrier properties. The presence of OEO in starch-chitosan films led to the formation of more flexible films. Chitosan was not effective against the tested organisms, but it decreased film rigidity and WVP. TGA analysis demonstrated that the addition of chitosan and OEO did not affect the thermal stability of the films.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available