Chia Seed Mucilage Edible Films with Origanum vulgare and Satureja montana Essential Oils: Characterization and Antifungal Properties.

Nuria Muñoz-Tébar,María Isabel Berruga,Ana Molina,Manuel Carmona,Gonzalo Ortiz De Elguea-Culebras

doi:10.3390/membranes12020213

Nuria Muñoz-Tébar, María Isabel Berruga + Show 3 more

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https://doi.org/10.3390/membranes12020213

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Abstract

Films made with mucilage obtained from defatted chia seeds and incorporated with oregano (Origanum vulgare) and savory (Satureja montana) essential oils (0.1,1.0 and 1.5% v/v) were prepared to evaluate their physical, optical, mechanical and antifungal properties as well as their microstructure. The use of different types of essential oils (oregano or savory) only had a significant effect on the light transmittance, total color difference (∆E) and antifungal activity of the films. However, the kind of essential oil was not significant for the physical, optical and mechanical properties of the films. Increasing concentrations of essential oils up to 1.5% v/v led to a decrease in tensile strength (TS) and elongation at break (EB). Antifungal properties significantly increased with the incorporation of essential oils (p < 0.05). The antifungal activity of the chia mucilage films incorporated with O. vulgare and S. montana essential oil was screened by agar disc-diffusion assay against five mold strains commonly found in foods. Films containing 0.1% v/v of essential oils were not active, whereas films containing 1.0 and 1.5% v/v were very effective at inhibiting the growth of the tested mold strains (38.01–77.66%). Scanning electron microscopy showed that incorporation of essential oils caused some heterogeneity in the films and the surface displayed no pores or cracks as well as a better integration of oregano EO in the polymeric network. The results pointed out that the incorporation of oregano and savory essential oils as a natural antimicrobial agent has appreciable potential for the development of films as active packaging to control mold contamination and increase food safety.

Highlights

The growing consumption of synthetic plastic of petroleum-derived materials along with the slow degradation and the problems of recycling these materials has caused a large accumulation in the environment during the last decades
The seeds used so far for the development of films and coatings from mucilage incorporated with essential oils are balangu seed [6], basil seed [7], chia seed [8], cress seeds [9] and quince seeds [10,11], but in comparison with other materials, very little work has been carried out; it is a field of research with considerable potential that should be studied more and in which the present work can provide valuable information for future work
Regarding the effect of EO incorporation into chia mucilage-based films, a significant increase in moisture was observed at the highest concentration

Summary

Introduction

The growing consumption of synthetic plastic of petroleum-derived materials along with the slow degradation and the problems of recycling these materials has caused a large accumulation in the environment during the last decades. The technological properties and dietary characteristics of mucilage obtained from plant seeds have led them to be regarded as one of the most promising materials in the development of edible coatings and films [5]. The seeds used so far for the development of films and coatings from mucilage incorporated with essential oils are balangu seed [6], basil seed [7], chia seed [8], cress seeds [9] and quince seeds [10,11], but in comparison with other materials, very little work has been carried out; it is a field of research with considerable potential that should be studied more and in which the present work can provide valuable information for future work

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