Journal
FOOD HYDROCOLLOIDS
Volume 57, Issue -, Pages 271-279Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2016.02.006
Keywords
Thyme; Basil; Essential oils; Emulsion stability; Oil retention; Antifungal activity
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Funding
- Universitat Politecnica de Valencia [UPPTE/2012/183]
- Ministerio de Ciencia e Innovacion [AGL2010-20694]
- Universitat Politecnica de Valencia
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Film-forming emulsions and films of chitosan containing basil or thyme essential oil, with and without oleic acid were characterised as to the emulsion stability (particle size, zeta-potential and rheological behaviour) and barrier, mechanical and optical properties of the films. The losses of the essential oil during the film formation were also quantified as well as the antifungal effect of the films against Aspergillus niger, Botrytis cinerea and Rhizopus stolonifer. The retention of essential oil in the films was greatly dependent on the stability of the film-forming emulsion. The addition of oleic acid (OA) to the chitosan-essential oil formulations enhanced the emulsion stability and oil retention in the film, at the same time that it improved the water vapour barrier properties of the film. Lipids reduced the film stretchability but when OA was present in the formulation, this reduction was mitigated, as well as the changes in colour provoked by the essential oils, whereas OA reduced the film transparency. Chitosan films with thyme or basil essential oil did not inhibit the growth of the tested fungi. (C) 2016 Elsevier Ltd. All rights reserved.
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