Spice oleoresins containing antimicrobial agents improve the potential use of bio-composite films based on gelatin

Publication date: September 2018 Source:Food Packaging and Shelf Life, Volume 17 Author(s): Kelly J. Figueroa-Lopez, Margarita María Andrade-Mahecha, Olga Lucía Torres-Vargas This work determined the chemical composition and minimum inhibitory concentration (MIC) of nutmeg oleoresins (Myristica fragrans), clove (Syzygium aromaticum), and black pepper (Piper nigrum) as antimicrobial agents against strains of Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli), for the purpose of their inclusion in bio-composed gelatin films. Due to the fact that the antimicrobial activity of the oleoresins against S. aureus was more effective, the MIC and radial diffusion assays were performed on the film-forming solutions (FFS) containing the oleoresins, only against S. aureus strains. When the oleoresins were incorporated to the various films, antimicrobial activity against S. aureus was also detected. Bio-composed films containing black pepper oleoresin showed the lowest water vapor permeability (7.6*10-9 g*m/m2*h*Pa) and solubility in water (29%). Additionally, aforementioned oleoresins demonstrated potential to improve some physical and microbiological properties of the films, which could be used for applications in the food industry. Graphical abstract
Source: Food Packaging and Shelf Life - Category: Food Science Source Type: research