ANTIMICROBIALS IN OXIDIZED BANANA STARCH FILMS: EFFECT ON ANTIBACTERIAL ACTIVITY, MICROSTRUCTURE, MECHANICAL AND BARRIER PROPERTIES

  • C.A. Romero-Bastida
  • P.B. Zamudio-Flores
  • L.A. Bello-Pérez
Keywords: banana starch, biodegradable films, mechanical properties, water vapor permeability, antimicrobials

Abstract

Antimicrobial activity of films was evaluated with two bacterial strains (Listeria innocua and Staphylococcus aureus). Solubility, mechanical and water vapor barrier properties were also determinate to observe film functionality. Cinnamon essential oil had higher antimicrobial activity compared with potassium sorbate in the two studied strains. Incorporation of cinnamon essential oil decrease water vapor permeability from 18:34 x 10-10 to 5:07 x 10-10 g m-1 s-1 Pa-1 but percentage of elongation was not modified. On the other hand, potassium sorbate increase solubility (from 35.2% to 68.8%) and water vapor permeability (from 18:34 x 10-10 to 22:52 x 10-10 g m-1 s-1 Pa-1). Oxidized banana starch with cinnamon essential oil could be an alternative to elaborate films with potential as packaging material.

References

ASTM (American Society for Testing and Materials). (1996). Standard test method for tensile properties of thin plastic sheeting D882-97. En: Annual book of ASTM. Philadelphia, PA. pp. 162-170.

ASTM (American Society for Testing and Materials). (1996). Standard test methods for water vapor transmission of materials E96-80. En: Annual book of ASTM. Philadelphia, PA. pp: 771-778.

Bello-Pérez, L.A., Agama-Acevedo, E., Sánchez- Hernández, L. y Paredes-López, O. (1999). Isolation and partial characterization of banana starches. Journal of Agricultural and Food Chemistry 47, 854-857.

Burt, S.A. (2004). Essential oils: their antibacterial properties and potential applications in foods: a review. International Journal of Food Microbiology 94, 223-253.

Cagri, S.Z., Ustunol, Z y Ryser, E.T. (2001). Antimicrobial, mechanical and moisture barrier properties of low pH whey protein-based edible films containing p-aminobenzoic or sorbic acids. Journal of Food Science 66(6), 865-870.

Deans, S.G., Ritchie, G., (1987). Antibacterial properties of plant essential oils. International Journal of Food Microbiology 5, 165- 180.

Guerra-Della Valle, D., Bello-Pérez, L.A., González-Soto, R.A., Solorza-Feria, J. y Arambula-Villa, G. (2008). Effect of reaction time on the acetylation of plantain starch. Revista Mexicana de Ingeniería Química 7(3), 283-291.

Diab, T., Biliaderis, C.G. y Stakiotakis, E. (2001). >
Donhowe, I.G., y Fennema, O.R. (1993). The effects of plasticizers on crystallinity, permeability and mechanical properties of methylcellulose films. Journal of Food Process and Preservation 17, |247-257.

Flores, S., Haedo, A. S., Campos, C. y Gershenson, L. (2006a) Antimicrobial performance of potassium sorbate supported in tapioca starch edible films. European Food Research Technology 22, (3-4), 375-384.

Flores, S., Famá, L., Rojas, A.M., Goyanes, S. y Gershenson, L. (2006b). Physical properties of tapioca-starch edible films: influence of film making and potassium sorbate. Food Research International 40, 257-265.

Flores-Gorosquera, E., García-Suárez, F.J., Flores-Huicochea, E., Nuñez-Santiago, M.C., González-Soto, R.A. y Bello-Pérez, L.A. (2004). Rendimiento del proceso de extracción de almidón de frutos de plátano (Musa paradisiaca). Estudio en planta piloto. Acta Científica Venezolana 55, 86-90.

Fox, E., Shotton, K y Ulrich, C. (1995). Sigma-Stat User Manual. San Rafael, CA., USA, Jandel Scientific Co. (cd). French, D. (1984). Organization of starch granules. En: Starch: Chemistry and Technology.

Whistler, R., J. N. BeMiller, and E. F. Paschall (eds). Pp. 183-256. Academic Press, Orlando, FL.

García, M.A., Martino, M.N. y Zarizky, N.E. (2000). Microstructural characterization of plasticized starch-based films. Starch/Stärke 52, 118-124.

Gnanasambadam, R. Hettiarachchy, N.S. Coleman, M. (1997). Mechanical and barrier properties of rice bran films. Journal of Food Science 62 (2), 395-398.

Lambert, R.J.W., Skandamis, P.N., Coote, P. y Nychas, G.J.E. (2001). A study of the mimimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacol. Journal of Applied Microbiology 91, 453-462.

Laohakunjit, N. y Noomhorn, A. (2004). Eect of plasticizer on mechanical and barrier properties of rice starch films. Starch/Starke 56, 348-356.

López, P., Sánchez, C., Batlle, R. y Nerín, C. (2007). Vapor-phase activities of cinnamon, thyme and oregano essential oils and key constituents against foodbourne microorganisms. Journal of Agricultural and Food Chemistry 55, 4348-4358.

Lourdin, D., Della Valle, Gycolonna, P. (1995). Influence of amylase content on starch films and foams. Carbohydrate Polymer 27, 261-270.

Mansour, Z., y Guth, E. (1968). Complexing behaviour of starches with certain pharmaceuticals. Journal of Pharmaceutical Science 57, 404-411.

Mazura, M., Mazilah, A., Norziah, M.N. y Karim, A.A. (2007). Antibacterial activity and mechanical properties of partially hydrolyzed sago starch-alginate edible film containing lemongrass oil. Journal of Food Science 72(6), 324-330.

Ojagh, S.M., Rezaei, M., Razavi, S.H. y Hosseini, S.M.H. (2010). Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water. Food Chemistry, in press.

Ouattara, B., Simard, R.E., Holley, R.A., Piette, G.J.P. y Beign, A. (1997). Antibacterial activity of selected fatty acids and essential oils against six meat spoilage organisms. International Journal of Food Microbiology 37, 155-162.

Pranoto, Y., Salokhe, V.M. y Rakshit, S.K. (2005). Physical and antibacterial properties of alginatebased edible film incorporated with garlic oil. Food Research International 38, 267-272.

Raybaudi-Massilia, R.M. Mosqueda-Melgar, J. Martin-Belloso, O. (2006). Antibacterial activity of essential oils on Salmonella enteritis, Escherichia coli and Listeria innocua in fruit juices. Journal of Food Protection 69, 1579- 1586.

Rivas-González, M., Zamudio-Flores, P.B. y Bello-Pérez, L.A. (2009). Efecto del grado de acetilación en las características morfológicas y fisicoquímicas del almidón de plátano. Revista Mexicana de Ingeniería Química 8, (3), 291-298.

Rojas-Graü, M.A., Avena-Bustillos, R.J. Friedman, M., Henika, P.R., Martin-Belloso, O. y McHugh, T.H. (2006). Mechanical, barrier and antimicrobial properties of apple puree edible films containing plant essentials. Journal of Agricultural and Food Chemistry 54, 9262-9267.

Rojas-Graü, M.A., Avena-Bustillos, R.J., Olsen, C., Friedman, M., Henika, P.R., Martin-Belloso, Pan, Z. y McHugh, T.H. (2007). Effects of plant essential oils and oil compounds on mechanical, barrier and antimicrobial properties of alginateapple puree edible films. Journal of Food Engineering 81, 634-641.

Romero-Bastida, C.A., Bello-Pérez, L.A., García, M.A., Martino, M.N. y Zarizky, N.E. (2005). Physicochemical and microstructural characterization of films prepared by thermal and cold gelatinization from non-conventional sources of starches. Carbohydrate Polymer 60, 235-244.

Sánchez-Rivera, M.M. y Bello-Pérez, L.A. (2008). Efecto de la temperatura en la reacción de oxidación en almidón de plátano (Musa paradisiaca L.) estimación de la energía de activación. Revista Mexicana de Ingeniería Química 7, (3), 275-282.

Seydim, A.C. y Sarikus, G. (2006). Antibacterial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils. Food Research International 39, 639-644.

Shan, B., Cali, Y., Brooks, J.D. y Corke, H. (2007). Antibacterial properties and major bioactive components of cinnamon stick: activity against foodborne pathogenic bacteria. Journal of Agricultural and Food Chemistry 55, (14), 5484-5490.

Walpole, R.E., Myers, R.H. y Myers, S.L. (1999). Probabilidad y Estadística para Ingenieros. 6a ed. Prentice-Hall Hispanoamericana. México.

Zamudio-Flores, P.B., Bello-Pérez, L.A., Vargas-Torres, A., Hernández-Uribe, J.P. y Romero-Bastida, C.A. (2007). Caracterización parcial de películas preparadas con almidón oxidado de plátano. Agrociencia 41, 837-844.

Zamudio-Flores, P.B., Vargas-Torres, A., Pérez-González, A., Bozquez-Molina, J. y Bello-Pérez, L.A. (2006). Films prepared with oxidized banana starch: mechanical and barrier properties. Starch/Starke 58, 274-282.

Zivanovic, S., Shuang, Ch. y Draughon, A. (2005). Antimicrobial activity of chitosan films enriched with essential oils. Journal of Food Science 70(1), M45-M51.
Published
2020-05-08
How to Cite
Romero-Bastida, C., Zamudio-Flores, P., & Bello-Pérez, L. (2020). ANTIMICROBIALS IN OXIDIZED BANANA STARCH FILMS: EFFECT ON ANTIBACTERIAL ACTIVITY, MICROSTRUCTURE, MECHANICAL AND BARRIER PROPERTIES. Revista Mexicana De Ingeniería Química, 10(3), 445-453. Retrieved from http://www.rmiq.org/ojs311/index.php/rmiq/article/view/1680
Section
Food Engineering

Most read articles by the same author(s)

1 2 > >>