Edible films from essential-oil-loaded nanoemulsions: physicochemical characterization and antimicrobial properties

Edible films including active ingredients can be used as an alternative to preserve food products. Essential oils (EOs) exhibit antimicrobial activity against pathogenic microorganisms but their low water solubility limits the application in foods. To improve water dispersion and protect EOs from de...

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Autores: Acevedo Fani, Alejandra, Salvia Trujillo, Laura, Rojas Grau, María Alejandra, Martín Belloso, Olga
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2015
País:España
Institución:Universitat de Lleida (UdL)
Repositorio:Repositori Obert UdL
OAI Identifier:oai:repositori.udl.cat:10459.1/48749
Acceso en línea:https://doi.org/10.1016/j.foodhyd.2015.01.032
http://hdl.handle.net/10459.1/48749
Access Level:acceso abierto
Palabra clave:Nanoemulsions
Microfluidization
Essential oil
Edible films
Antimicrobial activity
Olis essencials
Emulsions
Essences and essential oils
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spelling Edible films from essential-oil-loaded nanoemulsions: physicochemical characterization and antimicrobial propertiesAcevedo Fani, AlejandraSalvia Trujillo, LauraRojas Grau, María AlejandraMartín Belloso, OlgaNanoemulsionsMicrofluidizationEssential oilEdible filmsAntimicrobial activityOlis essencialsEmulsionsEssences and essential oilsEmulsionsEdible films including active ingredients can be used as an alternative to preserve food products. Essential oils (EOs) exhibit antimicrobial activity against pathogenic microorganisms but their low water solubility limits the application in foods. To improve water dispersion and protect EOs from degradation, nano-sized emulsions emerge as a viable alternative. Nanoemulsions containing EOs and polysaccharides could be used to form edible films with functional properties. This study was focused on the evaluation of physical, mechanical and antimicrobial properties of alginate-based edible films formed from nanoemulsions of EOs. Nanoemulsions containing thyme (TH-EO), lemongrass (LG-EO) or sage (SG-EO) oil as dispersed phase and sodium alginate solution as continuous phase were prepared. The average droplet size of nanoemulsions was reduced after the microfluidization treatment exhibiting multimodal size distributions. The zeta-potentials of nanoemulsions were between 41 mV and 70 mV depending on the type of EO used. The lowest whiteness index was found in SG-EO nanoemulsions, whereas those containing TH-EO showed the highest value. Films formed from SG-EO nanoemulsions exhibited higher transparency, water vapor resistance and flexibility than films formed from TH-EO or LG-EO. Edible films containing TH-EO were those with the strongest antimicrobial effect against inoculated Escherichia coli, achieving up to 4.71 Log reductions after 12 h. Results obtained in the present work evidence the suitability of using nanoemulsions with active ingredients for the formation of edible films, with different physical and functional properties. (C) 2015 Elsevier Ltd. All rights reservedThis research was supported by the Ministerio de Ciencia e Innovación (Spain) throughout projects ALG2009-11475 and ALG2012-35635. Author Acevedo-Fani also thanks to the University of Lleida for the pre-doctoral grant. Author Martín-Belloso acknowledges to the Institució Catalana de Recerca I Estudis Avançats (ICREA) for the Academia 2008 Award.Elsevier2015info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttps://doi.org/10.1016/j.foodhyd.2015.01.032http://hdl.handle.net/10459.1/48749reponame:Repositori Obert UdL instname:Universitat de Lleida (UdL)Inglésinfo:eu-repo/grantAgreement/MICINN//ALG2009-11475info:eu-repo/grantAgreement/MICINN//ALG2012-35635Versió postprint del document publicat a: https://doi.org/10.1016/j.foodhyd.2015.01.032Food Hydrocolloids, 2015, vol. 47, p. 168-177cc-by-nc-nd (c) Elsevier, 2015info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/4.0/oai:repositori.udl.cat:10459.1/487492026-06-24T12:42:17Z
dc.title.none.fl_str_mv Edible films from essential-oil-loaded nanoemulsions: physicochemical characterization and antimicrobial properties
title Edible films from essential-oil-loaded nanoemulsions: physicochemical characterization and antimicrobial properties
spellingShingle Edible films from essential-oil-loaded nanoemulsions: physicochemical characterization and antimicrobial properties
Acevedo Fani, Alejandra
Nanoemulsions
Microfluidization
Essential oil
Edible films
Antimicrobial activity
Olis essencials
Emulsions
Essences and essential oils
Emulsions
title_short Edible films from essential-oil-loaded nanoemulsions: physicochemical characterization and antimicrobial properties
title_full Edible films from essential-oil-loaded nanoemulsions: physicochemical characterization and antimicrobial properties
title_fullStr Edible films from essential-oil-loaded nanoemulsions: physicochemical characterization and antimicrobial properties
title_full_unstemmed Edible films from essential-oil-loaded nanoemulsions: physicochemical characterization and antimicrobial properties
title_sort Edible films from essential-oil-loaded nanoemulsions: physicochemical characterization and antimicrobial properties
dc.creator.none.fl_str_mv Acevedo Fani, Alejandra
Salvia Trujillo, Laura
Rojas Grau, María Alejandra
Martín Belloso, Olga
author Acevedo Fani, Alejandra
author_facet Acevedo Fani, Alejandra
Salvia Trujillo, Laura
Rojas Grau, María Alejandra
Martín Belloso, Olga
author_role author
author2 Salvia Trujillo, Laura
Rojas Grau, María Alejandra
Martín Belloso, Olga
author2_role author
author
author
dc.subject.none.fl_str_mv Nanoemulsions
Microfluidization
Essential oil
Edible films
Antimicrobial activity
Olis essencials
Emulsions
Essences and essential oils
Emulsions
topic Nanoemulsions
Microfluidization
Essential oil
Edible films
Antimicrobial activity
Olis essencials
Emulsions
Essences and essential oils
Emulsions
description Edible films including active ingredients can be used as an alternative to preserve food products. Essential oils (EOs) exhibit antimicrobial activity against pathogenic microorganisms but their low water solubility limits the application in foods. To improve water dispersion and protect EOs from degradation, nano-sized emulsions emerge as a viable alternative. Nanoemulsions containing EOs and polysaccharides could be used to form edible films with functional properties. This study was focused on the evaluation of physical, mechanical and antimicrobial properties of alginate-based edible films formed from nanoemulsions of EOs. Nanoemulsions containing thyme (TH-EO), lemongrass (LG-EO) or sage (SG-EO) oil as dispersed phase and sodium alginate solution as continuous phase were prepared. The average droplet size of nanoemulsions was reduced after the microfluidization treatment exhibiting multimodal size distributions. The zeta-potentials of nanoemulsions were between 41 mV and 70 mV depending on the type of EO used. The lowest whiteness index was found in SG-EO nanoemulsions, whereas those containing TH-EO showed the highest value. Films formed from SG-EO nanoemulsions exhibited higher transparency, water vapor resistance and flexibility than films formed from TH-EO or LG-EO. Edible films containing TH-EO were those with the strongest antimicrobial effect against inoculated Escherichia coli, achieving up to 4.71 Log reductions after 12 h. Results obtained in the present work evidence the suitability of using nanoemulsions with active ingredients for the formation of edible films, with different physical and functional properties. (C) 2015 Elsevier Ltd. All rights reserved
publishDate 2015
dc.date.none.fl_str_mv 2015
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1016/j.foodhyd.2015.01.032
http://hdl.handle.net/10459.1/48749
url https://doi.org/10.1016/j.foodhyd.2015.01.032
http://hdl.handle.net/10459.1/48749
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/grantAgreement/MICINN//ALG2009-11475
info:eu-repo/grantAgreement/MICINN//ALG2012-35635
Versió postprint del document publicat a: https://doi.org/10.1016/j.foodhyd.2015.01.032
Food Hydrocolloids, 2015, vol. 47, p. 168-177
dc.rights.none.fl_str_mv cc-by-nc-nd (c) Elsevier, 2015
info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/4.0/
rights_invalid_str_mv cc-by-nc-nd (c) Elsevier, 2015
https://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositori Obert UdL
instname:Universitat de Lleida (UdL)
instname_str Universitat de Lleida (UdL)
reponame_str Repositori Obert UdL
collection Repositori Obert UdL
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.811543

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