ABSTRACT
Essential oils' active compounds present great potential as a bactericidal agent in active packaging. The encapsulation in polymeric walls promotes their protection against external agents besides allowing controlled release. This work produced PLA capsules with three different active compounds, Cinnamomum cassia essential oil (CEO), eugenol (EEO), and linalool (LEO), by emulsion solvent evaporation method. Characterizations included SEM, Zeta potential, FTIR, TGA, and bactericidal activity against E. coli, S. aureus, L. monocytogenes, and Salmonella. The active compounds showed microbiological activity against all pathogens. CEO capsules showed superior colloidal stability. The active compounds' presence in all capsules was confirmed by FTIR analysis, with possible physical interaction between CEO, EEO, and the polymeric matrix, while LEO had a possible chemical interaction with PLA. TGA analysis showed a plasticizing effect of active compounds, and the loading efficiency was 39.7%, 50.7%, and 22.3% for CEO-PLA, EEO-PLA, and LEO-PLA, respectively. The capsules presented two release stages, sustaining activity against pathogens for up to 28 days, indicating a satisfactory internal morphology. This study presented methodology for encapsulation of antimicrobial compounds that can be suitable for active food packaging. CEO-PLA capsules regarding stability and antibacterial activity achieved the best results.
Subject(s)
Anti-Bacterial Agents/pharmacology , Bacteria/drug effects , Foodborne Diseases/prevention & control , Oils, Volatile/pharmacology , Plant Oils/pharmacology , Polyesters/chemistry , Acyclic Monoterpenes/chemistry , Acyclic Monoterpenes/pharmacology , Anti-Bacterial Agents/chemistry , Bacteria/growth & development , Capsules , Cinnamomum aromaticum , Colloids , Drug Compounding , Drug Liberation , Drug Stability , Eugenol/chemistry , Eugenol/pharmacology , Food Microbiology , Food Packaging , Foodborne Diseases/microbiology , Microbial Sensitivity Tests , Oils, Volatile/chemistry , Plant Oils/chemistry , Time FactorsABSTRACT
The aim of this work was to synthesize pinus residue/pectin-based composite hydrogels for the immobilization of ß-D-galactosidase. These hydrogels were synthesized via chemical crosslinking, and characterized by Fourier-transform infrared spectroscopy, scanning electron microscopy, thermal analysis, mechanical assays, X-ray diffraction, and swelling kinetics. The water absorption mechanism in the hydrogel networks occurs by non-Fickian transport. The ß-D-galactosidase immobilization capacities of the hydrogels containing 0, 5 and 10% of pinus residue were respectively 242.08 ± 0.36, 181.27 ± 0.50 and 182.71 ± 0.36 mg enzyme per g dried hydrogel, at pH 4.0 and after 600 min. These values were 182.99 ± 0.41, 219.99 ± 0.47 and 218.56 ± 0.39 mg g-1, respectively, at pH 5.6. Pectin-based hydrogels demonstrated to be excellent solid supports for the immobilization of enzymes. ß-D-Galactosidase immobilized in pectin-based hydrogels could be applied in the hydrolysis of lactose contained in either dairy foods or lactose-intolerant individuals.