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dc.contributor.authorAcevedo Fani, Alejandra
dc.contributor.authorSalvia Trujillo, Laura
dc.contributor.authorRojas Grau, María Alejandra
dc.contributor.authorMartín Belloso, Olga
dc.date.accessioned2015-09-23T12:39:06Z
dc.date.issued2015-05-01
dc.identifier.issn0268-005X
dc.identifier.urihttp://hdl.handle.net/10459.1/48749
dc.description.abstractEdible 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
dc.description.sponsorshipThis 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.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherElsevier
dc.relationMICINN/PN2008-2011/ALG2009-11475
dc.relationMICINN/PN2008-2011/ALG2012-35635
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1016/j.foodhyd.2015.01.032
dc.relation.ispartofFood Hydrocolloids, 2015, vol. 47, p. 168-177
dc.rightscc-by-nc-nd (c) Elsevier, 2015
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectNanoemulsions
dc.subjectMicrofluidization
dc.subjectEssential oil
dc.subjectEdible films
dc.subjectAntimicrobial activity
dc.subject.classificationOlis essencials
dc.subject.classificationEmulsions
dc.subject.otherEssences and essential oils
dc.subject.otherEmulsions
dc.titleEdible films from essential-oil-loaded nanoemulsions: physicochemical characterization and antimicrobial properties
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2015-09-23T12:39:06Z
dc.identifier.idgrec023163
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.identifier.doihttps://doi.org/10.1016/j.foodhyd.2015.01.032


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cc-by-nc-nd (c) Elsevier, 2015
Except where otherwise noted, this item's license is described as cc-by-nc-nd (c) Elsevier, 2015