Raoya Khachani, Ouiam El Galiou, Mohammed Aitboulahsen, Hanane Bakrim, Abdelhay Arakrak, Amin Laglaoui, Mounir Hassani Zerrouk
{"title":"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","authors":"Raoya Khachani, Ouiam El Galiou, Mohammed Aitboulahsen, Hanane Bakrim, Abdelhay Arakrak, Amin Laglaoui, Mounir Hassani Zerrouk","doi":"10.1111/jfs.13097","DOIUrl":null,"url":null,"abstract":"<p>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 <i>Thymus capitatus</i> (TEO) and <i>Cinnamomum verum</i> (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 <i>Staphylococcus aureus</i> (<i>S. aureus</i>), <i>Listeria monocytogenes</i> (<i>L. monocytogenes</i>), <i>Escherichia coli</i> (<i>E. coli</i>), and <i>Salmonella typhimurium</i> (<i>S. typhimurium</i>). 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.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 1","pages":""},"PeriodicalIF":1.9000,"publicationDate":"2023-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Stability of antimicrobial, antioxidant, and functional properties of pectin-based film incorporated with Thymus capitatus and Cinnamomum verum essential oils\",\"authors\":\"Raoya Khachani, Ouiam El Galiou, Mohammed Aitboulahsen, Hanane Bakrim, Abdelhay Arakrak, Amin Laglaoui, Mounir Hassani Zerrouk\",\"doi\":\"10.1111/jfs.13097\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>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 <i>Thymus capitatus</i> (TEO) and <i>Cinnamomum verum</i> (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 <i>Staphylococcus aureus</i> (<i>S. aureus</i>), <i>Listeria monocytogenes</i> (<i>L. monocytogenes</i>), <i>Escherichia coli</i> (<i>E. coli</i>), and <i>Salmonella typhimurium</i> (<i>S. typhimurium</i>). 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.</p>\",\"PeriodicalId\":15814,\"journal\":{\"name\":\"Journal of Food Safety\",\"volume\":\"44 1\",\"pages\":\"\"},\"PeriodicalIF\":1.9000,\"publicationDate\":\"2023-12-04\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Safety\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/jfs.13097\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Safety","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/jfs.13097","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
Stability of antimicrobial, antioxidant, and functional properties of pectin-based film incorporated with Thymus capitatus and Cinnamomum verum essential oils
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.
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.
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