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Antimicrobial zein coatings plasticized with garlic and thyme essential oils

2019; INSTITUTO DE TECNOLOGIA DE ALIMENTOS; Volume: 22; Linguagem: Inglês

10.1590/1981-6723.13518

1981-6723

Lívio Antônio Silva Pereira, Priscila de Castro e Silva, Jorge Pamplona Pagnossa, Kelvi Wilson Evaristo Miranda, Eliton S. Medeiros, Roberta Hilsdorf Píccoli, Juliano Elvis de Oliveira,

Bee Products Chemical Analysis

Abstract Essential oils with antimicrobial properties are widely used in the food industry. This study aimed to evaluate the influence of a blend of garlic (Allium sativum) and thyme (Thymus vulgaris) essential oils on the antimicrobial and mechanical properties of zein films. Four bacteria (Enteropathogenic Escherichia coli (EPEC), Listeria monocytogenes, Salmonella Enteritidis and Staphylococcus aureus) related to food contamination were chosen to evaluate the antimicrobial properties. The results indicated that the oil blend acted as a plasticizer, decreasing the glass transition temperature and the Young’s Modulus of the films. The addition of the oil blend also resulted in lower solubility and water absorption. The addition of the oil blend (0, 2%, 3% and 5% (v/v)) to the zein films showed inhibitory activity against all the bacteria tested, with inhibitory halos of between 6.5 mm and 8.27 mm. The results showed that the coating could be applied as a support to increase the shelf life of food products.