Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias, Universidade Estadual de Londrina, Londrina, PR, Brazil.
J Agric Food Chem. 2009 Aug 26;57(16):7499-504. doi: 10.1021/jf9002363.
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.
研究了添加牛至精油（Oregano essential oil，OEO）的淀粉-壳聚糖膜的物理化学和抗菌性能。采用抑菌圈法测定淀粉-壳聚糖-OEO 膜对蜡样芽孢杆菌、大肠杆菌、肠炎沙门氏菌和金黄色葡萄球菌的抗菌效果。还测定了薄膜的机械性能、水蒸气透过率（Water vapor permeability，WVP）、傅里叶变换红外光谱（Fourier transform infrared spectra，FTIR）和热重分析（Thermogravimetric analysis，TGA）。添加 OEO 的薄膜能有效抑制四种被测试的微生物，表现出更好的阻隔性能。OEO 的存在使壳聚糖薄膜形成更具柔韧性的薄膜。壳聚糖对测试的微生物无效，但它降低了薄膜的刚性和 WVP。TGA 分析表明，壳聚糖和 OEO 的添加并不影响薄膜的热稳定性。
