title: Characterization of κ-carrageenan films incorporated plant essential oils with improved antimicrobial activity.
abstract: Antioxidant and antimicrobial kappa-carrageenan-based films containing different concentrations of Zataria multiflora Boiss (ZEO) and Mentha pulegium (MEO) essential oils were developed, and their water vapor permeability (WVP), optical, microstructure, antioxidant and antimicrobial properties were characterized. ZEO and MEO decreased the WVP of the emulsified films; for example, 3% ZEO reduced WVP by around 80%. Increasing the content of ZEO or MEO from 1% to 3% (v/v) increased values for elongation at break from 37.43% to 44.74% and from 36.09% to 41.25% respectively. Carrageenan-composite films were less resistant to breakage, more flexible and more opaque with lower gloss. These properties were related to the film's microstructure as analyzed by atomic force microscopy and scanning electron microscopy. ZEO affected the antioxidant properties of the films more markedly than MEO, e.g., ZEO containing films showed DPPH radical scavenging of 80.6% which were two-fold higher than those having MEO. The films' antimicrobial activities were increased by incorporating essential oils, particularly ZEO, which were more effective against the bacteria in the direct-contact method than a vapor phase. S. aureus was found to be the most sensitive bacterium to either ZEO or MEO, followed by B. cereus and E. coli. A highest inhibition zone of 544.05 mm(2) was observed for S. aureus around the films incorporated with 3% (v/v) ZEO. The total inhibitory zone of 3% (v/v) MEO formulated films was 20.43 for S. typhimurium and 10.15 mm(2) for P. aeruginosa. These results revealed that ZEO and MEO have good potential to be incorporated into κ-carrageenan to make antimicrobial and antioxidant edible films for food applications.
authors.affiliation: Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shaheed Beheshti University of Medical Sciences, Tehran, Iran.
authors.forename: Saeedeh
authors.initials: S
authors.lastname: Shojaee-Aliabadi
authors.forename: Hedayat
authors.initials: H
authors.lastname: Hosseini
authors.forename: Mohammad Amin
authors.initials: MA
authors.lastname: Mohammadifar
authors.forename: Abdorreza
authors.initials: A
authors.lastname: Mohammadi
authors.forename: Mehran
authors.initials: M
authors.lastname: Ghasemlou
authors.forename: Seyede Marzieh
authors.initials: SM
authors.lastname: Hosseini
authors.forename: Ramin
authors.initials: R
authors.lastname: Khaksar
mesh_terms: D000900:Anti-Bacterial Agents / Q000737:chemistry* / Q000494:pharmacology*; D001419:Bacteria / Q000187:drug effects; D002351:Carrageenan / Q000737:chemistry* / Q000494:pharmacology*; D016166:Free Radical Scavengers / Q000737:chemistry / Q000494:pharmacology; D055595:Mechanical Phenomena; D009822:Oils, Volatile / Q000737:chemistry*; D010539:Permeability; D010636:Phenols / Q000737:chemistry; D010944:Plants / Q000737:chemistry*; D013329:Structure-Activity Relationship; D014835:Volatilization; D014867:Water / Q000737:chemistry
chemical_list: D000900:Anti-Bacterial Agents; D016166:Free Radical Scavengers; D009822:Oils, Volatile; D010636:Phenols; D014867:Water; D002351:Carrageenan
keywords: Antimicrobial activity; Edible film; Kappa-carrageenan; Mentha pulegium; Vapor phase; Zataria multiflora Boiss