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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #311517
Title: Optimal antimicrobial formulation and physical-mechanical properties of edible films based on Açaí and Pectin for food preservation

Author
item ESPITIA, PAULA - Universidade Federal De Vicosa
item Avena-Bustillos, Roberto
item Du, Wen-Xian
item TEÓFILO, R.F. - Universidade Federal De Vicosa
item SOARES, NILDA - Universidade Federal De Vicosa
item McHugh, Tara

Submitted to: Food and Packaging
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/26/2014
Publication Date: 7/9/2014
Citation: Espitia, P.J., Avena Bustillos, R.D., Du, W., Teófilo, R., Soares, N.F., McHugh, T.H. 2014. Optimal antimicrobial formulation and physical-mechanical properties of edible films based on Açaí and Pectin for food preservation. Food and Packaging. 2:38-44.

Interpretive Summary: We developed edible films based on pectin and açaí. Films also incorporated apple skin polyphenols and thyme essential oil. Antimicrobial optimal formulation was determined using response surface analysis and desirability function approach for multi-response optimization. Physical–mechanical properties, including mechanical resistance, thermal stability, water vapor permeability (WVP), color and film microstructure, were evaluated. Film anti-microbial activity was evaluated against Listeria monocytogenes. Apple skin polyphenols improved film mechanical resistance, while thyme essential oil had a plasticizing effect. The thermal stability was improved by ASP and film microstructure resulted in a smoother surface. Antimicrobials had no effect on WVP. Films presented a tendency to turn red and yellow caused by both antimicrobials. Films had antimicrobial activity, with thyme essential oil being stronger than apple skin polyphenols against L. monocytogenes. Considering significant film properties, optimal formulation has 6.07% apple skin polyphenols and 3.1% thyme essential oil. Therefore, optimal açaí-pectin films have potential food preservation application.

Technical Abstract: This work aimed to develop edible films based on pectin and açaí. Films were incorporated with apple skin polyphenols (ASP) and thyme essential oil (TEO) according to the central composite design. Antimicrobial optimal formulation was determined using the response surface methodology and desirability function approach for multi-response optimization. Physical–mechanical properties, including mechanical resistance, thermal stability, water vapor permeability (WVP), color and film microstructure, were evaluated. Film anti-microbial activity was evaluated against Listeria monocytogenes. ASP improved film mechanical resistance, while TEO had a plasticizing effect. The thermal stability was improved by ASP and film microstructure resulted in smoother surface. Antimicrobials had no effect on WVP. Films presented tendency to redness and yellowness caused by both antimicrobials. Films had antimicrobial activity, with TEO being stronger than ASP against L. monocytogenes. Considering significant film properties, optimal formulation was 6.07% ASP and 3.1% TEO. Therefore, optimal açaí -pectin films have potential food preservation application.