Development of Active Films with Collagen Fiber and Polyvinyl Alcohol Mixture and Incorporation of Oregano and Rosemary Essential Oils in Their Matrix

作     者：Suslin Raatz Thiel Mari Silvia Rodrigues De Oliveira Vinícius Badia Stephanie Reis Ribeiro Roger Wagner Tatiana Emanuelli Rosa Cristina Prestes Renius Mello Suslin Raatz Thiel;Mari Silvia Rodrigues De Oliveira;Vinícius Badia;Stephanie Reis Ribeiro;Roger Wagner;Tatiana Emanuelli;Rosa Cristina Prestes;Renius Mello

作者机构：Department of Food Science and Technology Federal University of Santa Maria Santa Maria Brazil Department of Food Engineering and Chemical Engineering Santa Catarina State University Pinhalzinho Brazil 

出 版 物：《Food and Nutrition Sciences》 (食品与营养科学（英文）)

年 卷 期：2023年第14卷第7期

页      面：601-625页

学科分类：081704[工学-应用化学] 07[理学] 08[工学] 0817[工学-化学工程与技术] 070303[理学-有机化学] 0703[理学-化学] 

主　　题：Antimicrobial Activity Biodegradable Packaging Bioactive Volatile Compounds Fourier Transformed Infrared Spectroscopy Scanning Electron Microscopy Sustainable Packaging 

摘      要：The aim was to develop films with a new mixture of collagen fiber plus polyvinyl alcohol added of oregano or rosemary essential oils at different levels (0%, 2%, 4% and 6%), as well as to assess the antimicrobial activity, physical, optical, microstructure and molecular properties in the films. An interaction between the ingredients was observed at the molecular level by FTIR. The amide II and amide III bands, which are important to verify collagen conformation, showed intense peaks in the films. The formation of a network through collagen fibers was produced, acting as a reinforcement in matrix. The films with essential oil had an expressive antimicrobial activity by the steam contact method (micro-atmosphere), mainly for Escherichia coli and Staphylococcus aureus. The mixture of collagen fiber plus polyvinyl alcohol added of essential oils is a promising matrix for application in food as active packaging.