title: Functional properties and antifungal activity of films based on gliadins containing cinnamaldehyde and natamycin.
abstract: Gliadin films cross-linked with cinnamaldehyde (1.5, 3, and 5%) and incorporated with natamycin (0.5%) were prepared by casting, and their antifungal activity, water resistance, and barrier properties were characterized. Incorporation of natamycin gave rise to films with greater water uptake, weight loss and diameter gain, and higher water vapor and oxygen permeabilities. These results may be associated to a looser packing of the protein chains as a consequence of the presence of natamycin. The different cross-linking degree of the matrices influenced the natamycin migration to the agar test media, increasing from 13.3 to 23.7 (μg/g of film) as the percentage of cinnamaldehyde was reduced from 5% to 1.5%. Antifungal activity of films was assayed against common food spoilage fungi (Penicillium species, Alternaria solani, Colletotrichum acutatum). The greatest effectiveness was obtained for films containing natamycin and treated with 5% of cinnamaldehyde. The level of cinnamaldehyde reached in the head-space of the test assay showed a diminishing trend as a function of time, which was in agreement with fungal growth and cinnamaldehyde metabolization. Developed active films were used in the packaging of cheese slices showing promising results for their application in active packaging against food spoilage.
authors.affiliation: Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC), Grupo de Envases, Av. Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
authors.forename: Mari Pau
authors.initials: MP
authors.lastname: Balaguer
authors.affiliation: ANFACO-CECOPESCA, Campus Universitario 16, 36310 Vigo, Spain.
authors.forename: Paula
authors.initials: P
authors.lastname: Fajardo
authors.affiliation: School of Packaging, Michigan State University, East Lansing, MI 48824-1223, USA.
authors.forename: Hunter
authors.initials: H
authors.lastname: Gartner
authors.affiliation: Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC), Grupo de Envases, Av. Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
authors.forename: Joaquin
authors.initials: J
authors.lastname: Gomez-Estaca
authors.affiliation: Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC), Grupo de Envases, Av. Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
authors.forename: Rafael
authors.initials: R
authors.lastname: Gavara
authors.affiliation: School of Packaging, Michigan State University, East Lansing, MI 48824-1223, USA.
authors.forename: Eva
authors.initials: E
authors.lastname: Almenar
authors.affiliation: Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC), Grupo de Envases, Av. Agustín Escardino 7, 46980 Paterna, Valencia, Spain. Electronic address: phernan@iata.csic.es.
authors.forename: Pilar
authors.initials: P
authors.lastname: Hernandez-Munoz
mesh_terms: D000171:Acrolein / Q000031:analogs & derivatives* / Q000737:chemistry / Q000494:pharmacology; D000935:Antifungal Agents / Q000494:pharmacology*; D002611:Cheese / Q000382:microbiology; D005516:Food Microbiology / Q000379:methods*; D018857:Food Packaging / Q000379:methods*; D005658:Fungi / Q000187:drug effects*; D005903:Gliadin / Q000737:chemistry*; D010866:Natamycin / Q000737:chemistry / Q000494:pharmacology*; D010539:Permeability; D013227:Steam; D014867:Water
chemical_list: D000935:Antifungal Agents; D013227:Steam; D014867:Water; D000171:Acrolein; D010866:Natamycin; D005903:Gliadin; C012843:cinnamaldehyde
keywords: Active packaging; Antifungal properties; Bioplastics; Cheese; Natural antimicrobials