Bharti S K, Pathak V, Alam T, Arya A, Singh V K, Verma A K, Rajkumar V
Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, DUVASU, Mathura, Uttar Pradesh 281 001 India.
Indian Institute of Packaging, an autonomous body under aegis of Ministry of Commerce and Industry, Government of India, Delhi, 110 092 India.
J Food Sci Technol. 2022 Feb;59(2):456-466. doi: 10.1007/s13197-021-05028-1. Epub 2021 Feb 24.
In the present study, the antimicrobial, rheological, mechanical, barrier and optical properties of Carrageenan and (composite) starch biobased edible film incorporated with caraway (.) essential oil (EO) were investigated. The Minimum Inhibitory Concentration (MIC) of caraway oil against and were found to be 0.6, 1.4, 1.4 and 0.8% respectively. The Gas Chromatography- Mass Spectroscopy (GC-MS) of caraway EO expressed a distinct chromatogram peak for phenolic compounds. Rheological results of Film-Forming Solution (FFS) revealed solid-like viscoelastic behavior. Incorporation of caraway EO in the film caused significant ( < 0.05) increase in moisture, moisture absorption, bio-degradability in terms of film solubility, value, total color difference (ΔE), haziness and transparency value, however, significantly ( < 0.05) decreased tensile strength and whiteness index were observed. The zone of inhibition of caraway EO incorporated films against all test bacteria were highly significant ( < 0.01) than control whereas antibacterial activity was found more towards gram-positive bacteria than gram-negative bacteria. No significant (>0.05) changes in thickness, density, water activity, swelling, elongation at break, water vapor transmission rate, and value were observed with increasing caraway EO concentration. These results with some good rheological, physic-mechanical, antimicrobial and optical characteristics suggest the application of such active film into a variety of foods with improved food safety and quality.
The online version contains supplementary material available at 10.1007/s13197-021-05028-1.
在本研究中，对卡拉胶和（复合）淀粉生物基可食用膜与香菜（.）精油（EO）结合后的抗菌、流变学、力学、阻隔和光学性能进行了研究。发现香菜油对[具体菌种1]、[具体菌种2]、[具体菌种3]和[具体菌种4]的最低抑菌浓度（MIC）分别为0.6%、1.4%、1.4%和0.8%。香菜EO的气相色谱 - 质谱联用（GC - MS）分析显示酚类化合物有明显的色谱峰。成膜溶液（FFS）的流变学结果显示出类似固体的粘弹性行为。在膜中加入香菜EO会导致水分、吸湿率、膜溶解性方面的生物降解性、[具体参数1]值、总色差（ΔE）、雾度和透明度值显著（P < 0.05）增加，然而，观察到拉伸强度和白度指数显著（P < 0.05）下降。与对照相比，含有香菜EO的膜对所有测试细菌的抑菌圈高度显著（P < 0.01），并且发现其对革兰氏阳性菌的抗菌活性比对革兰氏阴性菌更强。随着香菜EO浓度的增加，在厚度、密度、水分活度、溶胀度、断裂伸长率、水蒸气透过率、[具体参数2]和[具体参数3]值方面未观察到显著（P>0.05）变化。这些具有良好流变学、物理力学、抗菌和光学特性的结果表明，这种活性膜可应用于多种食品，以提高食品安全和质量。
在线版本包含可在10.1007/s13197 - 021 - 05028 - 1获取的补充材料。
