TY - JOUR
T1 - Antibacterial and antioxidant properties of edible chitosan coatings incorporated with essential oils
AU - López-Mata, Marco A.
AU - Ruiz-Cruz, Saul
AU - Ornelas-Paz, José De Jesús
AU - Cira-Chávez, Luis Alberto
AU - Silva-Beltrán, Norma P.
PY - 2015
Y1 - 2015
N2 - The antibacterial and antioxidant activities of edible chitosan coatings (ECC) with or without essential oils (EO) as Ceylon cinnamon type (CO), cinnamon bark (CBO), carvacrol (CAR), rosemary (RMO), tea tree (TTO) and olive (OLO) was investigated. Each of the mentioned oils was used at three different concentrations, 0.5, 1.0 and 1.5% (v/v) in order to test their antibacterial and antioxidant capacity. ECC solution did not show antibacterial activity without addition of EO. The incorporation of CO, CBO and CAR in high concentrations into ECC significantly decreased the activity against S. aureus, S. typhimurium and E. coli O157:H7 (p<0.05) compared to EO alone. Even though of this reduction, ECC with essential oils conserved antibacterial properties. On the other hand, the addition of CO, CBO and CAR potentiated the antioxidant activity of the ECC (p<0.05). The edible coatings with essential oils (ECEO) of CO, CBO and CAR at a concentration of 1.5% showed enhanced antioxidant and antibacterial activities.
AB - The antibacterial and antioxidant activities of edible chitosan coatings (ECC) with or without essential oils (EO) as Ceylon cinnamon type (CO), cinnamon bark (CBO), carvacrol (CAR), rosemary (RMO), tea tree (TTO) and olive (OLO) was investigated. Each of the mentioned oils was used at three different concentrations, 0.5, 1.0 and 1.5% (v/v) in order to test their antibacterial and antioxidant capacity. ECC solution did not show antibacterial activity without addition of EO. The incorporation of CO, CBO and CAR in high concentrations into ECC significantly decreased the activity against S. aureus, S. typhimurium and E. coli O157:H7 (p<0.05) compared to EO alone. Even though of this reduction, ECC with essential oils conserved antibacterial properties. On the other hand, the addition of CO, CBO and CAR potentiated the antioxidant activity of the ECC (p<0.05). The edible coatings with essential oils (ECEO) of CO, CBO and CAR at a concentration of 1.5% showed enhanced antioxidant and antibacterial activities.
KW - Antibacterial
KW - Antioxidant
KW - Chitosan
KW - Edible coatings
KW - Essential oils
UR - http://www.scopus.com/inward/record.url?scp=85051684640&partnerID=8YFLogxK
M3 - Artículo
AN - SCOPUS:85051684640
SN - 0975-6299
VL - 6
SP - P251-P264
JO - International Journal of Pharma and Bio Sciences
JF - International Journal of Pharma and Bio Sciences
IS - 4
ER -