Lima Rene Pereira de, Carrea Daniela de Almeida, Garcia Vitor Augusto Dos Santos, Tostes Filgueiras Cristina, Matta Fakhouri Farayde, Velasco José Ignacio
Faculty of Engineering, Federal University of Grande Dourados, Dourados 79804-970, MS, Brazil.
Poly2 Group, Department of Materials Science and Engineering, Universitat Politècnica de Catalunya (UPC Barcelona Tech), ESEIAAT, C. Colom 11, 08222 Terrassa, Spain.
Polymers (Basel). 2025 Feb 27;17(5):646. doi: 10.3390/polym17050646.
The aim of this study was to develop gelatin-based films incorporating Melaleuca alternifolia essential oil (MEO) and assess their application on refrigerated chicken breasts. The results showed that MEO exhibited antimicrobial activity against and sp., with inhibition zones of 17 mm and 9 mm, respectively. The minimum inhibitory concentration (MIC) was 10% for and 15% for sp., demonstrating greater efficacy against . The antioxidant analysis using the ABTS method revealed activity of 1309 ± 18.0 μM Trolox/g, while the FRAP method resulted in 446 ± 5.78 μM FeSO/g. The characterization of the oil by gas chromatography identified major compounds, including 2-carene, γ-terpinene, terpine-4-ol, and α-terpineol. Incorporating the oil into gelatin films resulted in structural changes, such as an increase in thickness (from 0.059 to 0.127 mm) and water vapor permeability. Furthermore, the addition of MEO conferred homogeneous properties to the films with no visible cracks. The incorporation of MEO into gelatin films has shown ABTS antioxidant activity, and FRAP results showed a significant increase with higher MEO concentrations. The packaged samples retained more mass than the control group, which lost about 90% of its weight during storage. Texture analysis revealed only an 8% variation in the Melaleuca-coated samples compared to 19.6% in the control group. These findings indicate that gelatin films containing essential oil effectively improve the shelf life of chicken breasts.
本研究的目的是开发含有互叶白千层精油（MEO）的明胶基薄膜，并评估其在冷藏鸡胸肉上的应用。结果表明，MEO对 和 sp.表现出抗菌活性，抑菌圈分别为17毫米和9毫米。最低抑菌浓度（MIC）对 为10%，对 sp.为15%，表明对 具有更高的功效。使用ABTS方法进行的抗氧化分析显示活性为1309±18.0 μM Trolox/克，而FRAP方法的结果为446±5.78 μM FeSO/克。通过气相色谱对该油进行表征，确定了主要成分，包括2-蒈烯、γ-松油烯、萜品-4-醇和α-萜品醇。将该油掺入明胶薄膜中导致结构变化，如厚度增加（从0.059毫米增加到0.127毫米）和水蒸气透过率增加。此外，添加MEO使薄膜具有均匀的性能，没有可见的裂缝。将MEO掺入明胶薄膜中显示出ABTS抗氧化活性，FRAP结果表明，随着MEO浓度的增加，抗氧化活性显著提高。包装后的样品比对照组保留了更多的质量，对照组在储存期间损失了约90%的重量。质地分析显示，与对照组的19.6%相比，互叶白千层涂层样品的变化仅为8%。这些发现表明，含有 精油的明胶薄膜有效地延长了鸡胸肉的保质期。
