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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 #293055
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, REINALD - Universidade Federal De Vicosa
item Williams, Tina
item Wood, Delilah - De
item McHugh, Tara
item SOARES, NILDA - Universidade Federal De Vicosa

Submitted to: Food and Packaging
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/26/2014
Publication Date: 7/22/2014
Publication URL: http://dx.doi.org/10.1016/j.fpsl.2014.06.002
Citation: Espitia, P.J., Avena Bustillos, R.D., Du, W., Teófilo, R.F., Williams, T.G., Wood, D.F., McHugh, T.H., Soares, N.F. 2014. Optimal antimicrobial formulation and physical–mechanical properties of edible films based on Açaí and pectin for food preservation. Food and Packaging and Shelf Life. 2(1):38-49. DOI: 10.1016/j.fpsl.2014.06.002.

Interpretive Summary: The purpose of this study was to develop biodegradable edible films with antimicrobial activity by incorporating natural antimicrobial compounds: apple skin polyphenols (ASP) and thyme essential oil (TEO) into films made from Açaí frozen puree, a tropical fruit product from Brazil. The antimicrobial activity of açaí edible films was evaluated against food-borne pathogen (Listeria monocytogenes). The main physical-mechanical properties of açaí edible films, including mechanical resistance (film strength), water vapor permeability (WVP), color, thermal stability and microstructure, were also evaluated. Açaí edible films inhibited the growth of L. monocytogenes. Film mechanical resistance was improved by adding ASP, while TEO reduced resistance. Antimicrobials did not influence film WVP. Film color was influenced by the addition of both antimicrobials. The addition of ASP resulted in improved film thermal stability. ASP addition resulted in smoother surface of edible films while high TEO concentration resulted in rough surface.

Technical Abstract: This work aimed to develop açaí edible films incorporated with apple skin polyphenols (ASP) and thyme essential oil (TEO) using the central composite design, response surface methodology and the desirability function for multi-response optimization. The antimicrobial activity of açaí edible films was evaluated against Listeria monocytogenes. The main physical-mechanical properties of açaí edible films, including mechanical resistance, water vapor permeability (WVP), color, thermal stability and microstructure, were also evaluated. Açaí edible films inhibited the growth of L. monocytogenes. Film mechanical resistance was improved by adding ASP, while TEO reduced resistance. Antimicrobial incorporation did not influence film WVP. Film color was influenced by the incorporation of both antimicrobials. The addition of ASP resulted in improved film thermal stability. ASP incorporation resulted in smoother surface of edible films while high TEO concentration resulted in crater-like pits.