Bustos C Rubén O, Alberti R Francesca V, Matiacevich Silvia B
Department of Chemical Engineering, Faculty of Engineering, University of Santiago de Chile, Av. Libertador Bernardo O'Higgins 3363, Estación Central, 9170022 Santiago, Chile.
Department of Food Science and Technology, Faculty of Technology, University of Santiago de Chile, Av. Ecuador N° 3769, 9170124 Estación Central, Santiago, Chile.
J Food Sci Technol. 2016 Jan;53(1):832-9. doi: 10.1007/s13197-015-2027-5. Epub 2015 Sep 16.
Edible films and coatings have been proposed as viable alternatives for the preservation of fresh food such as fruit, meat, fish and cheese. They can be designed to contain natural antioxidants, vitamins and antimicrobials in order to extend shelf life of the product keeping the natural sensorial properties. Essential oils have been targeted as potential active principles for edible films and coatings given their well-recognized antioxidant, antimicrobial and sensory properties. In the present work, lemongrass oil (LMO) microcapsules were prepared by the emulsification-separation method using sodium caseinate as wall material. Microcapsules had an average size of 22 μm and contained over 51 % oil in their nucleus. The release kinetics of the LMO components was studied for both, microcapsules and microcapsule containing films. Experimental data for the controlled release of LMO components showed good correlation with Peppas and Weibull models. The effect of the alginate matrix on the release parameters of the mathematical models could be detected by the modification of the b constant of the Weibull equation which changed from 0.167 for the microcapsules to 0.351 for the films. Films containing LMO at concentrations of 1250, 2500 and 5000 ppm were able to inhibit growth of Escherichia coli ATCC 25922 and Listeria monocytogenes ISP 65-08 in liquid cultures. A possible future application of these films for shelf life extension of fresh food is discussed.
可食用薄膜和涂层已被提议作为保存水果、肉类、鱼类和奶酪等新鲜食品的可行替代方案。它们可以设计成含有天然抗氧化剂、维生素和抗菌剂，以延长产品的保质期，同时保持其天然感官特性。鉴于香精油具有公认的抗氧化、抗菌和感官特性，已将其作为可食用薄膜和涂层的潜在活性成分。在本研究中，以酪蛋白酸钠为壁材，采用乳化分离法制备了柠檬草油（LMO）微胶囊。微胶囊的平均尺寸为22μm，核内含有超过51%的油。研究了微胶囊和含微胶囊薄膜中LMO成分的释放动力学。LMO成分控释的实验数据与Peppas模型和Weibull模型具有良好的相关性。通过改变Weibull方程的b常数，可以检测藻酸盐基质对数学模型释放参数的影响，该常数从微胶囊的0.167变为薄膜的0.351。含有浓度为1250、2500和5000ppm LMO的薄膜能够抑制液体培养物中大肠杆菌ATCC 25922和单核细胞增生李斯特菌ISP 65-08的生长。讨论了这些薄膜在延长新鲜食品保质期方面可能的未来应用。
