Abstract
In this work, mint essential oil (MEO) was added into gelatin films and antifungal activity was evaluated. Five concentrations of MEO (0, 0.06, 0.13, 0.25, 0.38, 0.50% (g/g gelatin)) were incorporated into gelatin solutions. The films were prepared by casting and characterized for their barrier properties, mechanical resistance, morphology, thermal and antifungal activity. The addition of oil into the solution slightly improved water vapor barrier, increased thickness and opacity, decreased transparency and modified thermal and mechanical properties of films. With addition of oil above 0.38%, the films were effective against the growth of Botrytis cinerea and Rhizopus stolonifer, indicating an inhibitory activity. Thus, gelatin-based edible films incorporated with MEO showed to be an effective way to inhibit microbial growth on the film surface.
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Acknowledgements
Authors acknowledge National Council of Research and Technological Development (CNPq) for the scholarship provided to L. Scartazzini, Gelnex (Itá, Santa Catarina, Brazil) for kindly supplying gelatin samples. Research Foundation of State Santa Catarina is acknowledged for financial support (FAPESC). Central Laboratory of Electron Microscopy (LCME/UFSC) is acknowledged for SEM and laser confocal microscopy analyses.
Funding
Research Foundation of State Santa Catarina for financial support (FAPESC)-Grant Number 17.289/2009-8
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Scartazzini, L., Tosati, J.V., Cortez, D.H.C. et al. Gelatin edible coatings with mint essential oil (Mentha arvensis): film characterization and antifungal properties. J Food Sci Technol 56, 4045–4056 (2019). https://doi.org/10.1007/s13197-019-03873-9
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DOI: https://doi.org/10.1007/s13197-019-03873-9