Scartazzini L, Tosati J V, Cortez D H C, Rossi M J, Flôres S H, Hubinger M D, Di Luccio M, Monteiro A R
1Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC 88040-900 Brazil.
2Department of Microbiology, Immunology and Parasitology, Federal University of Santa Catarina, Florianópolis, SC 88040-900 Brazil.
J Food Sci Technol. 2019 Sep;56(9):4045-4056. doi: 10.1007/s13197-019-03873-9. Epub 2019 Jul 8.
In this work, mint essential oil (MEO) was added into gelatin films and antifungal activity was evaluated. Five concentrations of MEO (0, 0.06, 0.13, 0.25, 0.38, 0.50% (g/g gelatin)) were incorporated into gelatin solutions. The films were prepared by casting and characterized for their barrier properties, mechanical resistance, morphology, thermal and antifungal activity. The addition of oil into the solution slightly improved water vapor barrier, increased thickness and opacity, decreased transparency and modified thermal and mechanical properties of films. With addition of oil above 0.38%, the films were effective against the growth of and , indicating an inhibitory activity. Thus, gelatin-based edible films incorporated with MEO showed to be an effective way to inhibit microbial growth on the film surface.
在这项工作中，将薄荷精油（MEO）添加到明胶薄膜中并评估其抗真菌活性。将五种浓度的MEO（0、0.06、0.13、0.25、0.38、0.50%（g/g明胶））加入明胶溶液中。通过流延法制备薄膜，并对其阻隔性能、机械抗性、形态、热性能和抗真菌活性进行表征。向溶液中添加精油略微改善了水蒸气阻隔性，增加了厚度和不透明度，降低了透明度，并改变了薄膜的热性能和机械性能。当添加的精油含量高于0.38%时，薄膜对和的生长具有抑制作用，表明具有抑菌活性。因此，掺入MEO的明胶基可食用薄膜是抑制薄膜表面微生物生长的有效方法。
