NDLI: Two Different Processes to Obtain Antimicrobial Packaging Containing Natural Oils

Content Provider	Springer Nature Link
Author	Valderrama Sola, Andrea Carolina Rojas Gante, Cecilia
Copyright Year	2011
Abstract	In this study, antimicrobial packaging materials were developed by incorporating known concentrations (w/w) of essentials oils of oregano (Origanum vulgare) and thyme (Thymus vulgaris) into low-density polyethylene (LDPE), suitable for use as food packaging, via two different methods: ionizing treatment and directly by extrusion. The mechanical, barrier, and antimicrobial properties of the packaging were evaluated against the following foodborne pathogens: Salmonella typhimurium, Listeria monocytogenes, and Escherichia coli O157:H7. The results demonstrate that films developed by extrusion incorporating 4% (w/w) of essential oils had a higher inhibitory effect than those obtained using the ionizing treatment. The packaging developed by extrusion containing 1% (w/w) showed a positive inhibitory effect, while those obtained by the ionizing treatment had no inhibitory effect against any of the test microorganisms. The incorporation of essential oils on the LDPE films generated a plasticizer effect, whereas the ones obtained by means of ionizing treatment did significantly affect the barrier properties of the films. The results of this study showed that plant-derived essential oils could be incorporated in active films for food packaging.
Starting Page	2522
Ending Page	2528
Page Count	7
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	5
Issue Number	6
e-ISSN	19355149
Language	English
Publisher	Springer-Verlag
Publisher Date	2011-06-23
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Antimicrobial packaging Essential oils Low-density polyethylene Agriculture Food Science Chemistry/Food Science Biotechnology
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

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