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Development of a carboxymethyl xylan film containing licorice essential oil with antioxidant properties to inhibit the growth of foodborne pathogens

2019Journal article Restricted access
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dc.contributor.authorLuís, Ângelo
dc.contributor.authorPereira, L.
dc.contributor.authorDomingues, F.C.
dc.contributor.authorRamos, Ana
dc.date.accessioned2020-01-28T16:14:51Z
dc.date.available2020-01-28T16:14:51Z
dc.date.issued2019
dc.description.abstractAntioxidant and antibacterial edible films based on carboxymethyl xylan with licorice essential oil incorporated were successfully developed. The films were prepared by the casting method and characterized using FTIR. The grammage, thickness, contact angle, mechanical and optical properties of the films were measured, together with the evaluation of their antioxidant, antibacterial and anti-biofilm properties against common foodborne pathogens. The FTIR spectra of the films clearly show the successful incorporation of the essential oil. The antioxidant properties of the films linked to scavenging free radicals and lipid peroxidation inhibition were maintained even after a storage period at room temperature (20 days, 25 °C). Moreover, the capacity of these films to inhibit the growth of Enterococcus faecalis and Listeria monocytogenes was demonstrated. The results also suggest the anti-biofilm potential of films incorporated with licorice essential oil. Therefore, these biodegradable films can be used in active packages for food, improving the overall shelf life.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1016/j.lwt.2019.05.040pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.6/8819
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectCarboxymethyl xylanpt_PT
dc.subjectLicorice essential oilpt_PT
dc.subjectFunctional filmspt_PT
dc.subjectAntioxidant activitypt_PT
dc.subjectAntimicrobial propertiespt_PT
dc.titleDevelopment of a carboxymethyl xylan film containing licorice essential oil with antioxidant properties to inhibit the growth of foodborne pathogenspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F00709%2F2013/PT
oaire.citation.endPage225pt_PT
oaire.citation.startPage218pt_PT
oaire.citation.titleLWT - Food Science and Technologypt_PT
oaire.citation.volume111pt_PT
oaire.fundingStream5876
person.familyNameLuís
person.familyNamePereira
person.familyNameDomingues
person.familyNameRamos
person.givenNameÂngelo Filipe Santos
person.givenNameLuísa
person.givenNameFernanda
person.givenNameAna
person.identifier.ciencia-id3D14-798B-65D3
person.identifier.ciencia-id4F15-1868-D001
person.identifier.ciencia-id6514-0498-3E8F
person.identifier.ciencia-id4A18-D22C-D1E5
person.identifier.orcid0000-0003-0712-6522
person.identifier.orcid0000-0002-9068-4607
person.identifier.orcid0000-0002-9540-0853
person.identifier.orcid0000-0002-7324-1070
person.identifier.ridN-7295-2013
person.identifier.scopus-author-id10839238300
person.identifier.scopus-author-id10139481400
person.identifier.scopus-author-id36452509500
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.embargofctCopyright cedido à editora no momento da publicaçãopt_PT
rcaap.rightsclosedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationa2d7c872-99db-41e1-9bc9-82c2d47b4661
relation.isAuthorOfPublication604e508e-9f4e-4950-b2a4-1b06c7192afe
relation.isAuthorOfPublication8d5fe6e2-21af-4557-9c46-84103254a18a
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relation.isAuthorOfPublication.latestForDiscovery604e508e-9f4e-4950-b2a4-1b06c7192afe
relation.isProjectOfPublicationcb4688cf-40da-4197-9eb0-c55bad699ad3
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