Muñoz-Tébar Nuria, Carmona Manuel, Ortiz de Elguea-Culebras Gonzalo, Molina Ana, Berruga María Isabel
Food Quality Research Group, Institute for Regional Development (IDR), Universidad de Castilla-La Mancha, 02071 Albacete, Spain.
Centro de Investigación Agroforestal de Albaladejito (IRIAF-JCCM), Carretera Toledo-Cuenca km 174, 16194 Cuenca, Spain.
Membranes (Basel). 2022 Feb 11;12(2):213. doi: 10.3390/membranes12020213.
Films made with mucilage obtained from defatted chia seeds and incorporated with oregano () and savory () essential oils (0.1,1.0 and 1.5% /) were prepared to evaluate their physical, optical, mechanical and antifungal properties as well as their microstructure. The use of different types of essential oils (oregano or savory) only had a significant effect on the light transmittance, total color difference (∆E) and antifungal activity of the films. However, the kind of essential oil was not significant for the physical, optical and mechanical properties of the films. Increasing concentrations of essential oils up to 1.5% / led to a decrease in tensile strength (TS) and elongation at break (EB). Antifungal properties significantly increased with the incorporation of essential oils ( < 0.05). The antifungal activity of the chia mucilage films incorporated with and essential oil was screened by agar disc-diffusion assay against five mold strains commonly found in foods. Films containing 0.1% / of essential oils were not active, whereas films containing 1.0 and 1.5% / were very effective at inhibiting the growth of the tested mold strains (38.01-77.66%). Scanning electron microscopy showed that incorporation of essential oils caused some heterogeneity in the films and the surface displayed no pores or cracks as well as a better integration of oregano EO in the polymeric network. The results pointed out that the incorporation of oregano and savory essential oils as a natural antimicrobial agent has appreciable potential for the development of films as active packaging to control mold contamination and increase food safety.
制备了用从脱脂奇亚籽中获得的黏液制成并掺入牛至（）和香薄荷（）精油（0.1%、1.0%和1.5% /）的薄膜，以评估其物理、光学、机械和抗真菌性能以及微观结构。使用不同类型的精油（牛至或香薄荷）仅对薄膜的透光率、总色差（∆E）和抗真菌活性有显著影响。然而，精油种类对薄膜的物理、光学和机械性能并不显著。精油浓度增加至1.5% /会导致拉伸强度（TS）和断裂伸长率（EB）降低。掺入精油后抗真菌性能显著提高（<0.05）。通过琼脂圆盘扩散法对掺入牛至和香薄荷精油的奇亚籽黏液薄膜针对食品中常见的五种霉菌菌株进行抗真菌活性筛选。含有0.1% /精油的薄膜没有活性，而含有1.0%和1.5% /精油的薄膜在抑制受试霉菌菌株生长方面非常有效（38.01 - 77.66%）。扫描电子显微镜显示，掺入精油会导致薄膜出现一些不均匀性，且表面没有孔隙或裂缝，牛至精油在聚合物网络中的整合性更好。结果指出，掺入牛至和香薄荷精油作为天然抗菌剂在开发作为活性包装以控制霉菌污染和提高食品安全方面具有可观的潜力。
