Stability of antimicrobial, antioxidant, and functional properties of pectin-based film incorporated with Thymus capitatus and Cinnamomum verum essential oils

IF 1.9 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of Food Safety Pub Date : 2023-12-04 DOI:10.1111/jfs.13097

Raoya Khachani, Ouiam El Galiou, Mohammed Aitboulahsen, Hanane Bakrim, Abdelhay Arakrak, Amin Laglaoui, Mounir Hassani Zerrouk

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Abstract

Biopolymer-based films present numerous environmental advantages. The current study aims to investigate the impact of storage time on the antimicrobial, antioxidant, and functional properties of pectin-based films containing Thymus capitatus (TEO) and Cinnamomum verum (CEO) essential oils (EOs). Films were prepared using the solution casting method; their different properties were evaluated over 1 month at room temperature. Both types of films displayed strong antimicrobial activity against Staphylococcus aureus (S. aureus), Listeria monocytogenes (L. monocytogenes), Escherichia coli (E. coli), and Salmonella typhimurium (S. typhimurium). Pectin-based film incorporated with CEO displayed greater antioxidant activity than film incorporated with TEO. The two EOS increased the films' elongation at break and tensile strength. However, their moisture content and thickness decreased. The antibacterial and antioxidant activities of the CEO- and TEO-based films decreased after 4 weeks of storage, while moisture content increased. However, the films' mechanical parameters remained stable during the entire storage period.

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掺入百里香和肉桂精油的果胶基薄膜的抗菌、抗氧化和功能特性的稳定性

生物聚合物基薄膜具有许多环境优势。本研究旨在研究贮存时间对含有胸腺(thyymus capitatus, TEO)和肉桂(Cinnamomum verum, CEO)精油的果胶基薄膜的抗菌、抗氧化和功能特性的影响。采用溶液浇铸法制备薄膜;在室温下对其不同性能进行了1个月的评价。两种膜对金黄色葡萄球菌(S. aureus)、单核增生李斯特菌(L. monocytogenes)、大肠杆菌(E. coli)和鼠伤寒沙门氏菌(S. typhimurium)均表现出较强的抗菌活性。加入CEO的果胶基薄膜比加入TEO的薄膜表现出更强的抗氧化活性。两种EOS均提高了薄膜的断裂伸长率和拉伸强度。但其含水率和厚度有所下降。CEO -和TEO -基薄膜的抗菌和抗氧化活性在4周后下降，而水分含量增加。然而，薄膜的力学参数在整个贮存期间保持稳定。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Safety 工程技术-生物工程与应用微生物

CiteScore

5.30

自引率

0.00%

发文量

审稿时长

1 months

期刊介绍： The Journal of Food Safety emphasizes mechanistic studies involving inhibition, injury, and metabolism of food poisoning microorganisms, as well as the regulation of growth and toxin production in both model systems and complex food substrates. It also focuses on pathogens which cause food-borne illness, helping readers understand the factors affecting the initial detection of parasites, their development, transmission, and methods of control and destruction.