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2 results on '"Penicllium"'

1. Physical, Structural, Barrier, and Antifungal Characterization of Chitosan-Zein Edible Films with Added Essential Oils.

Author

Escamilla-García, Monserrat, Calderón-Domínguez, Georgina, Chanona-Pérez, Jorge J., Mendoza-Madrigal, Angélica G., Di Pierro, Prospero, García-Almendárez, Blanca E., Amaro-Reyes, Aldo, and Regalado-González, Carlos

Subjects
*ESSENTIAL oils, *ANTIFUNGAL agents, *CHITOSAN, *FOOD safety, *ZEIN (Plant protein)
Abstract

Edible films (EFs) have gained great interest due to their ability to keep foods safe, maintaining their physical and organoleptic properties for a longer time. The aim of this work was to develop EFs based on a chitosan-zein mixture with three different essential oils (EOs) added: anise, orange, and cinnamon, and to characterize them to establish the relationship between their structural and physical properties. The addition of an EO into an EF significantly affected (p < 0.05) the a* (redness/greenness) and b* (yellowness/blueness) values of the film surface. The EFs presented a refractive index between 1.35 and 1.55, and thus are classified as transparent. The physical properties of EFs with an added EO were improved, and films that incorporated the anise EO showed significantly lower water vapor permeability (1.2 ± 0.1 g mm h-1 m-2 kPa-1) and high hardness (104.3 ± 3.22 MPa). EFs with an added EO were able to inhibit the growth of Penicillium sp. and Rhizopus sp. to a larger extent than without an EO. Films' structural changes were the result of chemical interactions among amino acid side chains from zein, glucosamine from chitosan, and cinnamaldehyde, anethole, or limonene from the EOs as detected by a Raman analysis. The incorporation of an EO in the EFs' formulation could represent an alternative use as coatings to enhance the shelf life of food products. [ABSTRACT FROM AUTHOR]

Published
2017
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2. Physical, Structural, Barrier, and Antifungal Characterization of Chitosan–Zein Edible Films with Added Essential Oils

Author

Monserrat Escamilla-García, Prospero Di Pierro, Angélica G. Mendoza-Madrigal, Georgina Calderón-Domínguez, Carlos Regalado-González, Blanca E. García-Almendárez, Jorge Chanona-Pérez, Aldo Amaro-Reyes, Escamilla-garcia, Monserrat, Calderon-domì­nguez, Georgina, Chanona-perez, Jorge J., Mendoza-madrigal, Angelica G., Di Pierro, Prospero, GARCIA ALMENDAREZ, BLANCA ESTELA, Amaro-reyes, Aldo, and Regalado-gonzalez, Carlos

Subjects
Antifungal Agents, Polymers, Zein, Organoleptic, edible films, Allylbenzene Derivatives, 02 engineering and technology, Essential oil, Cinnamaldehyde, Catalysi, Chitosan, lcsh:Chemistry, chemistry.chemical_compound, raman spectroscopy, Organic chemistry, Food science, Acrolein, lcsh:QH301-705.5, Spectroscopy, biology, Penicllium, Food Packaging, Computer Science Applications1707 Computer Vision and Pattern Recognition, 04 agricultural and veterinary sciences, General Medicine, 021001 nanoscience & nanotechnology, 040401 food science, Computer Science Applications, Penicillium, 0210 nano-technology, Rhizopus, Surface Properties, Anisoles, Shelf life, Catalysis, Article, Inorganic Chemistry, 0404 agricultural biotechnology, Cyclohexenes, Oils, Volatile, Physical and Theoretical Chemistry, Molecular Biology, essential oils, Anethole, Limonene, Terpenes, Organic Chemistry, biology.organism_classification, Rhizopu, chitosan, zein, Refractometry, chemistry, lcsh:Biology (General), lcsh:QD1-999, Edible film
Abstract

Edible films (EFs) have gained great interest due to their ability to keep foods safe, maintaining their physical and organoleptic properties for a longer time. The aim of this work was to develop EFs based on a chitosan–zein mixture with three different essential oils (EOs) added: anise, orange, and cinnamon, and to characterize them to establish the relationship between their structural and physical properties. The addition of an EO into an EF significantly affected (p < 0.05) the a* (redness/greenness) and b* (yellowness/blueness) values of the film surface. The EFs presented a refractive index between 1.35 and 1.55, and thus are classified as transparent. The physical properties of EFs with an added EO were improved, and films that incorporated the anise EO showed significantly lower water vapor permeability (1.2 +/- 0.1 g mm h-1 m-2 kPa-1) and high hardness (104.3 +/- 3.22 MPa). EFs with an added EO were able to inhibit the growth of Penicillium sp. and Rhizopus sp. to a larger extent than without an EO. Films’ structural changes were the result of chemical interactions among amino acid side chains from zein, glucosamine from chitosan, and cinnamaldehyde, anethole, or limonene from the EOs as detected by a Raman analysis. The incorporation of an EO in the EFs’ formulation could represent an alternative use as coatings to enhance the shelf life of food products.

Published
2017

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