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

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Food and Nutrition Sciences 2023年第7期14卷 601-625页

作者： Suslin Raatz Thiel Mari Silvia Rodrigues De Oliveira Vinícius Badia Stephanie Reis Ribeiro Roger Wagner Tatiana Emanuelli Rosa Cristina Prestes renius mello 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

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.

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

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Synergistic Antioxidant Activity in Brazilian Propolis Extract Blends: An in Vitro Study

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Food and Nutrition Sciences 2023年第4期14卷 385-400页

作者： José Dilson Francisco da Silva Suslin Raatz Thiel Sabrina Somacal Fernanda Cristina Breda Pimpernelli Jonco dos Santos Osmar Damian Prestes Renato Zanella renius de Oliveira mello Department of Food Science and Technology Federal University of Santa Maria (UFSM) Santa Maria Brazil Department of Animal Science Federal University of Santa Maria (UFSM) Santa Maria Brazil Department of Chemistry Federal University of Santa Maria (UFSM) Santa Maria Brazil

A simplex-lattice mixture design with response surface methodology was used to evaluate in vitro synergistic antioxidant activity of red, green, and brown Brazilian propolis extract blends. The in vitro antioxidant capacity of propolis extract blends was measured using the fluorine method of oxygen radical absorption capacity assay (ORAC assay). A synergistic antioxidant interaction was identified between green and brown propolis extracts, and the predictive model accused a binary mixture composed of 59% green and 41% brown propolis extracts with increased antioxidant activity of about 54%. Our findings suggest a possible reduction in the dosages of these natural antioxidants in their various potential applications, including health and food, thereby proving to be a highly promising alternative for the rational use and valorization of propolis.

关键词： Green Propolis Red Propolis Natural Antioxidants Food Additives Mixture Modeling

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