In vitro antibacterial and antioxidant properties of chitosan edible films incorporated with Thymus moroderi or Thymus piperella essential oils

Food Control

Volumn 30, Issue 2, 2013, Pages 386-392

  Ruiz Navajas, Y ^a   Viuda Martos, M ^a   Sendra, E ^a   Perez Alvarez, J A ^a   Fernandez Lopez J ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Antibacterial; Antioxidant; Chitosan; Essential oils; Films; Thymus

Indexed keywords

ACHROMOBACTER DENITRIFICANS; AEROMONAS HYDROPHILA; BACTERIA (MICROORGANISMS); LISTERIA INNOCUA; SERRATIA; THYMUS PIPERELLA;

EID: 84867586334     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2012.07.052     Document Type: Article

References (52)

1. Altiok D., Altiok E., Tihminlioglu F. Physical, antibacterial and antioxidant properties of chitosan films incorporated with thyme oil for potential wound healing applications. Journal of Materials Science: Materials in Medicine 2010, 21:2227-2236.
2. Arques J.L., Rodriguez E., Nunez M., Medina M. Inactivation of Gramnegative pathogens in refrigerated milk by reuterin in combination with nisin or the lactoperoxidase system. European Food Research and Technology 2008, 227(1):77-82.
3. Avila-Sosa R., Palou E., Jiménez-Munguía M.T., Nevárez-Moorillón G.V., Navarro-Cruz A.R., López-Malo A. Antifungal activity by vapor contact of essential oils added to amaranth, chitosan, or starch edible films. International Journal of Food Microbiology 2012, 153:66-72.
4. Bagamboula C.F., Uyttendaele M., Debevere J. Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and p-cymene towards Shigella sonnei and S. flexneri. Food Microbiology 2004, 21:33-42.
5. BaltruŠaityte V., Venskutonis P.R., Ceksteryte V. Radical scavenging activity of different floral origin honey and beebread phenolic extracts. Food Chemistry 2007, 101:502-514.
6. Bounatirou S., Smiti S., Miguel M.G., Faleiro L., Rejeb M.N., Neffati M., et al. Chemical composition, antioxidant and antibacterial activities of the essential oils isolated from Tunisian Thymus capitatus Hoff. et Link. Food Chemistry 2007, 105:146-155.
7. Burt S. Essential oils: their antibacterial properties and potential applications in food: a review. International Journal of Food Microbiology 2004, 94:223-253.
8. Burt S.A., Der Zee R.V., Koets A.P., De Graaff A.M., Van Knapen F., Gaastra W., et al. Carvacrol induces heat shock protein 60 and inhibits synthesis of flagellin in Escherichia coli O157:H7. Applied and Environmental Microbiology 2007, 73:4484-4490.
9. Cabral de Oliveira A., Barros Valentim I., Silva C.A., Bechara E.J.H., Paes de Barros M., Mano C.M., et al. Total phenolic content and free radical scavenging activities of methanolic extract powders of tropical fruit residues. Food Chemistry 2009, 115:469-475.
10. Carter P. Spectrophotometric determination of serum iron at the submicrogram level with a new reagent (ferrozine). Analytical Biochemistry 1971, 40:450-458.
11. číŽ M., číŽová H., Denev P., Kratchanova M., Slavov A., Lojek A. Different methods for control and comparison of the antioxidant properties of vegetables. Food Control 2010, 21:518-523.
12. Contreras-Calderón J., Calderón-Jaimes L., Guerra-Hernández E., García-Villanova B. Antioxidant capacity, phenolic content and vitamin C in pulp, peel and seed from 24 exotic fruits from Colombia. Food Research International 2011, 44:2047-2053.
13. Daferera D.J., Ziogas B.N., Polissiou M.G. The effectiveness of plant essential oils on the growth of Botrytis cinerea, Fusarium sp. and Clavibacter michiganensis subsp. Michiganensis. Crop Protection 2003, 22:39-44.
14. Demetzos C., Angelopoulou D., Perdetzoglou D. A comparative study of the essential oils of Cistus salviifolius in several populations of Crete (Greece). Biochemical Systematics and Ecology 2002, 30:651-665.
15. Du Y., Zhao Y., Dai H., Yang B. Preparation of water-soluble chitosan from shrimp shell and its antibacterial activity. Innovative Food Science & Emerging Technologies 2009, 10:103-107.
16. Halliwell B., Gutteridge J.M.C. Role of free radicals and catalytic metal ions in human disease: an overview. Methods in Enzymology 1990, 186:1-85.
17. Hosseini M.H., Razavi S.H., Mousavi M.A. Antimicrobial, physical and mechanical properties of chitosan based films incorporated with thyme, clove and cinnamon essential oils. Journal of Food Processing and Preservation 2009, 33:727-743.
18. Kanatt S.R., Chander R., Sharma A. Chitosan and mint mixture: a new preservative for meat and meat products. Food Chemistry 2008, 107:845-852.
19. Kim K.W., Min B.J., Kim Y.T., Kimmel R.M., Cooksey K., Park S.I. Antimicrobial activity against foodborne pathogens of chitosan biopolymer films of different molecular weights. LWT-Food Science and Technology 2011, 44:565-569.
20. Li B., Wang X., Chen R., Huangfu W., Xie G. Antibacterial activity of chitosan solution against Xanthomonas pathogenic bacteria isolated from Euphorbia pulcherrima. Carbohydrate Polymers 2008, 72:287-292.
21. Liyana-Pathirana C.M., Shahidi F. Antioxidant properties of commercial soft and hard winter wheats (Triticum aestivum L.) and their milling fractions. Journal of the Science and Food Agricultural 2006, 86:477-485.
22. Moradi M., Tajik H., Rohani S.M.R., Oromiehie A.R., Malekinejad H., Aliakbarlu J., et al. Characterization of antioxidant chitosan film incorporated with Zataria multiflora Boiss essential oil and grape seed extract. LWT-Food Science and Technology 2012, 46:477-484.
23. Nickavar B., Mojab F., Dolat-Abadi R. Analysis of the essential oils of two Thymus species from Iran. Food Chemistry 2005, 90:609-611.
24. Ojagh S.M., Rezaei M., Razavi S.H., Hosseini S.M.H. Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water. Food Chemistry 2010, 122:161-166.
25. Ouattara B., Ronald E., Simard R.E., Piette G., Begin A., Holley R.A. Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosan. International Journal of Food Microbiology 2000, 62:139-148.
26. Oyaizu M. Studies on products of browning reaction: antioxidative activity of products of browning reaction prepared from glucosamine. Japan Journal of Nutrition 1986, 44:307-315.
27. Park S., Marsh K.S., Dawson P. Application of chitosan-incorporated LDPE film to sliced fresh red meats for shelf life extension. Meat Science 2010, 85:493-499.
28. Pérez-Jiménez J., Arranz S., Tabernero M., Díaz-Rubio E., Serrano J., Goñi I., et al. Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: extraction, measurement and expression of results. Food Research International 2008, 41(3):274-285.
29. Petrou S., Tsiraki M., Giatrakou V., Savvaidis I.N. Chitosan dipping or oregano oil treatments, singly or combined on modified atmosphere packaged chicken breast meat. International Journal of Food Microbiology 2012, 156:264-271.
30. Ponce A.G., Roura S.I., del Valle C.E., Moreira M.R. Antimicrobial and antioxidant activities of edible coatings enriched with natural plant extracts: in vitro and in vivo studies. Postharvest Biology and Technology 2008, 49:294-300.
31. Prior R.L., Wu X., Schaich K. Standardized methods for the determination of antioxidant capacity in phenolics in foods and dietary supplements. Journal of Agricultural and Food Chemistry 2005, 53:4290-4302.
32. Rivas L., McDonnell M.J., Burgess M.C., O'Brien M., Navarro-Villa A., Fanning S., et al. Inhibition of verocytotoxigenic Escherichia coli in model broth and rumen systems by carvacrol and thymol. International Journal of Food Microbiology 2010, 139:70-78.
33. Ruiz-Navajas Y., Viuda-Martos M., Fernández-López J., Zaldivar-Cruz J.M., Kuri V., Pérez-álvarez J.A. Antioxidant activity of artisanal honey from Tabasco, Mexico. International Journal of Food Properties 2011, 14:459-470.
34. Ruiz-Navajas Y., Viuda-Martos M., Sendra E., Pérez-álvarez J.A., Fernández-López J. Chemical characterization and antibacterial activity of Thymus moroderi and Thymus piperella essential oils, two Thymus endemic species from southeast of Spain. Food Control 2012, 27(2):294-299.
35. Salmieri S., Lacroix M. Physicochemical properties of alginate/polycaprolactone-based films containing essential oils. Journal of Agricultural and Food Chemistry 2006, 54:10205-10214.
36. Sánchez-González L., Cháfer M., Hernández M., Chiralt A., González-Martínez C. Antimicrobial activity of polysaccharide films containing essential oils. Food Control 2011, 22:1302-1310.
37. Sarikurkcu C., Ozer M.S., Eskici M., Tepe B., Can S., Mete E. Essential oil composition and antioxidant activity of Thymus longicaulis C. Presl subsp. Longicaulis var. longicaulis. Food and Chemical Toxicology 2010, 48:1801-1805.
38. Singleton V.L., Rossi J.A. Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. American Journal of Enology and Viticulture 1965, 16:144-158.
39. Siripatrawan U., Harte B.R. Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract. Food Hydrocolloids 2010, 24:770-775.
40. Tedone, L., D'andrea, L., & Marzi, V. (2001). Caratterizzazione biomorfologica e valutazione agronomica di specie e popolazioni di timo (Thymus spp.) nell'area mediterranea. In Atti del VI Convegno delle Biodiversità, Valenzano, 6 settembre (pp. 1134-1142).
41. Tepe B., Daferera D., Sokmen A., Sokmen M., Polissiou M. Antimicrobial and antioxidant activities of the essential oils and various extracts of Salvia tomentosa Miller (Lamiaceae). Food Chemistry 2005, 90:333-340.
42. Tharanathan R.N., Kittur F. Chitin - the undisputed biomolecule of great potential. Critical Reviews in Food Science 2003, 43(1):61-87.
43. Viuda-Martos M., El Gendy N.G.S., Sendra E., Fernández-López J., El-Razik K.A.A., El-Sayed A., et al. Chemical composition and antioxidant and anti-listeria activities of essential oils obtained from some Egyptian plants. Journal of Agricultural and Food Chemistry 2010, 58:9063-9070.
44. Viuda-Martos M., Mohammadey M., Fernández-López J., El-Razik K.A.A., Omer E.A., Pérez-Alvarez J.A., et al. In vitro antioxidant and antibacterial activities of essentials oils obtained from Egyptian aromatic plants. Food Control 2011, 22:1715-1722.
45. Viuda-Martos M., Ruiz-Navajas Y., Fernández-López J., Pérez-álvarez J.A. Antibacterial activity of different essential oils obtained from spices widely used in Mediterranean diet. International Journal of Food Science and Technology 2008, 43:526-531.
46. Viuda-Martos M., Ruiz-Navajas Y., Fernández-López J., Sendra E., Sayas-Barberá E., Pérez-álvarez J.A. Antioxidant properties of pomegranate (Punica granatum L.) bagasses obtained as co-product in the juice extraction. Food Research International 2011, 44:1217-1223.
47. Viuda-Martos M., Ruiz-Navajas Y., Sánchez-Zapata E., Fernández-López J., Pérez-Alvarez J.A. Antioxidant activity of essential oils of five spice plants widely used in Mediterranean diet. Flavour and Fragrance Journal 2010, 25:13-19.
48. Wang L., Liu F., Jiang Y., Chai Z., Li P., Cheng Y., et al. Synergistic antimicrobial activities of natural essential oils with chitosan films. Journal of Agricultural and Food Chemistry 2011, 59:12411-12419.
49. Yanishlieva-Maslarova N.V. Inhibiting oxidation. Antioxidants in food: Practical applications 2001, 22-69. Woodhead Publishing Ltd, Cambridge, U.K. J. Pokorny, N. Yanishlieva, M. Gordon (Eds.).
50. Yen M., Yang J., Mau J. Antioxidant properties of chitosan from crab shells. Carbohydrate Polymers 2008, 74:840-844.
51. Zivanovic S., Chi S., Draughon A.F. Antimicrobial activity of chitosan films enriched with essential oils. Journal of Food Science 2005, 70(1):45-51.
52. Zouari N., Fakhfakh N., Zouari S., Bougatef A., Karray A., Neffati M., et al. Chemical composition, angiotensin I-converting enzyme inhibitory, antioxidant and antimicrobial activities of essential oil of Tunisian Thymus algeriensis Boiss. et Reut. (Lamiaceae). Food and Bioproducts Processing 2011, 89:257-265.