Evaluation of an edible film containing oregano essential oil as antimicrobial agent
M.C. Robles-Simental, J.A. Gallegos-Infante and J. Morales-Castro
Book of Abstracts, 2004 IFT (Institute of Food Technologists) Annual Meeting and Food Expo, 13-16 July 2004, Las Vegas, Nevada, USA. 321 pages.
2004
บทคัดย่อ
Evaluation of an edible film containing oregano essential oil as antimicrobial agentActual trends in Food Science demand preservatives from natural sources as spices.The importance of this work resides in the limited number of reported work on antimicrobial active packaging using spices as antimicrobial agents.Our earlier findings showed that LDPE films containing oregano essential oil had no antimicrobial activity.Some Titlerecommend incorporating chemical preservatives into biopolymers in order to obtain an antimicrobial activity.The aim of this work was to develop an antimicrobial film with oregano essential oil, based on a starch and pectin biopolymers.The inhibitory minimum concentrations of oregano essential oil (OEO) were determined on S. aureus and E. coli.A biopolymer made from pectin and starch and glycerol as plastificant, was prepared and oil was added at the following concentrations 0, 0.05, 0.1, 0.2, 0.5, 1 and 2%.The film was prepared by casting using a Thin Layer Chromatography apparatus.The polymeric solution was solubilized previously and stirred for 30 min, time after, the plastificant and the oil were added.The solution was poured in plated covered previously with LDPE.Films were air dried for 24 h at room temperature before evaluation.Antimicrobial activity was measured using strains of S. aureus and E. coli.Our results show a variation on film thickness in the range of 0.043 to 0.052 mm.Growth inhibition of the essential oil varied between strains.S. aureus was inhibited depending on essential oil concentration and reached a total inhibition at a concentration of 2%.E. coli was inhibited only at high concentrations (2%).The developed plastic films with biopolymers as carriers of oregano essential oil as additive, can be used to inhibit microbial activity, further studies are needed to prove these films on complex systems such as food.