Alarcón-Moyano Jessica K, Bustos Rubén O, Herrera María Lidia, Matiacevich Silvia B
Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Obispo Umaña 050, 9170201 Estación Central, Santiago Chile.
Departamento de Ingeniería Química, Facultad de Ingeniería, Universidad de Santiago de Chile, Av. Libertador Bernardo O'Higgins 3363, Estación Central, Santiago Chile.
J Food Sci Technol. 2017 Aug;54(9):2878-2889. doi: 10.1007/s13197-017-2726-1. Epub 2017 Jun 16.
Active edible films have been proposed as an alternative to extend shelf life of fresh foods. Most essential oils have antimicrobial properties; however, storage conditions could reduce their activity. To avoid this effect the essential oil (EO) can be microencapsulated prior to film casting. The aim of this study was to determine the effects of the type of encapsulating agent (EA), type of EO and storage time on physical properties and antimicrobial activity of alginate-based films against ATCC 25922. Trehalose (TH), Capsul (CAP) and Tween 20 (Tw20) were used as EA. Lemongrass essential oil (LMO) and citral were used as active agents. The results showed that the type of EA affected the stability of the film forming-emulsions as well as the changes in opacity and colour of the films during storage but not the antimicrobial activity of them. Both microencapsulated EOs showed a prolonged release from the alginate films during the 28 days of storage. Trehalose was selected to encapsulate both active compounds because the films made with this microencapsulated EA showed the greatest physical stability and the lowest color variation among all the films studied.
活性可食用薄膜已被提议作为延长新鲜食品保质期的一种替代方法。大多数精油具有抗菌特性；然而，储存条件可能会降低它们的活性。为避免这种影响，可在制膜前对精油（EO）进行微囊化处理。本研究的目的是确定包囊剂（EA）类型、精油类型和储存时间对藻酸盐基薄膜针对ATCC 25922的物理性质和抗菌活性的影响。海藻糖（TH）、Capsul（CAP）和吐温20（Tw20）用作包囊剂。柠檬草精油（LMO）和柠檬醛用作活性剂。结果表明，包囊剂类型影响成膜乳液的稳定性以及薄膜在储存期间的不透明度和颜色变化，但不影响其抗菌活性。在28天的储存期内，两种微囊化精油均显示从藻酸盐薄膜中持续释放。选择海藻糖来包囊这两种活性化合物，因为用这种微囊化包囊剂制成的薄膜在所有研究薄膜中显示出最大的物理稳定性和最小的颜色变化。
