Pullulan-Tween 40 emulsified films containing geraniol: production and characterization as potential food packaging materials

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2024-03-27 DOI:10.1007/s00217-024-04514-y

Alexandra Simões, Ana Ramos, Fernanda Domingues, Ângelo Luís

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引用次数: 0

Abstract

Petroleum-based plastics have been widely used as packaging materials because of their low-cost availability and good mechanical properties. However, the use of plastics has become restricted as they are highly resistant to biodegradation, causing environmental problems. This work aimed to produce and characterize emulsified pullulan films incorporating geraniol for application as food packaging materials with potential to substitute the conventional plastics. When geraniol was incorporated in the films, they showed antimicrobial activity against Enterococcus faecalis ATCC 29212 (inhibition zone diameter = 15.19 ± 0.66 mm) and Pseudomonas aeruginosa ATCC 27853 (inhibition zone diameter = 10.99 ± 1.82 mm). Furthermore, scanning electron microscopy showed the inhibition of Enterococcus faecalis ATCC 29212 biofilms when they were directly formed on the emulsified pullulan films incorporating geraniol. The produced films also demonstrated high transparency (> 90%) and hydrophilic surfaces (water contact angle < 90°). This work demonstrated the viability of using geraniol to produce pullulan active films as new food packaging materials.

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含有香叶醇的普鲁兰-吐温 40 乳化薄膜：作为潜在食品包装材料的生产和表征

石油基塑料因其成本低、机械性能好而被广泛用作包装材料。然而，由于塑料具有很强的抗生物降解性，造成了环境问题，其使用已受到限制。这项研究旨在生产和表征含有香叶醇的乳化拉普兰薄膜，以用作食品包装材料，并有望替代传统塑料。当在薄膜中加入香叶醇时，它们对粪肠球菌 ATCC 29212（抑菌区直径 = 15.19 ± 0.66 mm）和铜绿假单胞菌 ATCC 27853（抑菌区直径 = 10.99 ± 1.82 mm）表现出抗菌活性。此外，扫描电子显微镜显示，当粪肠球菌 ATCC 29212 直接在含有香叶醇的乳化拉普兰薄膜上形成生物膜时，它们受到了抑制。生产出的薄膜还具有高透明度（90%）和亲水性表面（水接触角 90°）。这项工作证明了使用香叶醇生产拉普兰活性薄膜作为新型食品包装材料的可行性。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.