Apple Pectin Based Film with Apis Mellifera Honey and /or Propolis Extract as Sources of Active Compounds

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2024-11-14 DOI:10.1007/s11483-024-09905-y

Mariana B. Osuna, Cecilia A. Romero, Franco P. Rivas, María A. Judis, Nora C. Bertola

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引用次数: 0

Abstract

This study aimed to develop an active pectin film, using honey and/or propolis ethanolic extract (PEE) as sources of active compounds (polyphenols and antimicrobials) and to analyze their influence on the physicochemical, optical, and mechanical properties of these films. During experimental tests, it was found that the formulation that presented the best characteristics was the film with 60 g of honey/100 g of pectin and 5 g of PEE/100 g of pectin. This specific film formulation provides an effective alternative to obtain an active material with good barrier and mechanical properties. It showed less permeability to water vapor, minor transparency and difference in color, although more rigid. The film had a higher total phenols content, and antiradical and antimicrobial properties against Listeria innocua and Staphylococcus aureus. Overall, the findings suggest that these films would be effective carriers of bioactive compounds. These compounds could be consumed by coating fresh or dried fruits with active coatings.

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含有蜂胶蜂蜜和/或蜂胶提取物作为活性化合物来源的苹果果胶薄膜

本研究旨在开发一种活性果胶薄膜，使用蜂蜜和/或蜂胶乙醇提取物（PEE）作为活性化合物（多酚和抗菌剂）的来源，并分析它们对这些薄膜的物理化学、光学和机械性能的影响。在实验测试过程中发现，具有最佳特性的配方是含有 60 克蜂蜜/100 克果胶和 5 克 PEE/100 克果胶的薄膜。这种特殊的薄膜配方为获得具有良好阻隔性和机械性能的活性材料提供了一种有效的选择。它对水蒸气的渗透性较低，透明度和颜色差异较小，但硬度较高。薄膜的总酚含量较高，对无毒李斯特菌和金黄色葡萄球菌具有抗辐射和抗菌特性。总之，研究结果表明，这些薄膜将成为生物活性化合物的有效载体。给新鲜水果或干果涂上活性涂层，就可以食用这些化合物。

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

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.