Abstract
In this study, novel active films made of poly(ε-caprolactone) (PCL) containing a solid dispersion of sage extract (SE) were developed by means of the electrospinning technique and subsequent annealing treatment. Initially, the antioxidant and antimicrobial potential of SE was confirmed. Thereafter, the effect of SE incorporation at different loading contents (5%, 10%, and 20%) on the physicochemical and functional properties of the films was evaluated. The films were characterized in terms of morphology, transparency, water contact angle, thermal stability, tensile properties, water vapor, and aroma barrier performances, as well as antioxidant and antimicrobial activities. Thin, hydrophobic films with good contact transparency were produced by annealing of the ultrathin electrospun fibers. Interestingly, the effect of SE addition on tensile properties and thermal stability of the films was negligible. In general, the water vapor and aroma permeability of the PCL-based films increased by adding SE to the polymer. Nevertheless, a strong 2,2-diphenyl-1-picrylhydrazyl (DPPH·) free radical scavenging ability, and a strong activity against foodborne pathogens Staphylococcus aureus and Escherichia coli were achieved by SE incorporation into PCL matrix. Overall, the obtained results suggest great potential of the here-developed PCL-based films containing SE in active food packaging applications with the role of preventing oxidation processes and microbial growth.
Highlights
Oxidation processes and microbial growth are common causes of food deterioration which result in color changes, texture modifications, development of off-flavor, and loss of nutritional value and quality of foodstuffs [1,2]
Potent antioxidant activity of sage extracts was reported in many studies in which phenolic compounds, i.e., abietane diterpenoids and caffeic acid derivates were marked as the most effective constituents with the free radical scavenging ability [15,34,35]
The antioxidant activity of phenolic compounds is due to hydroxyl groups positioned along the aromatic phenolic ring, which act as hydrogen or electron donors enabling termination of free radical chain reactions, as well as from the aromatic ring which is able to stabilize and delocalize the unpaired electron [36,37]
Summary
Oxidation processes and microbial growth are common causes of food deterioration which result in color changes, texture modifications, development of off-flavor, and loss of nutritional value and quality of foodstuffs [1,2]. In this regard, spices and herbs have been traditionally added to food, not just as flavoring and healing agents, and as preservatives [3]. A major drawback for direct food application of extracted active compounds represents their susceptibility to adverse external factors, chemical instability, and interactions with food constituents [5]. A promising approach to overcome these problems is the incorporation of active compounds in a polymeric matrix by encapsulation, to provide stability, keep functionality, and increase effectiveness during time, creating a physical barrier between actives and their environment [8]
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