Physical and antimicrobial properties of quinoa flour-based films incorporated with essential oil

摘要

Films of quinoa flour (Chenopodium quinoa, W) incorporated with oregano (Origanum vulgare L.) and thyme (Thymus vulgaris L.) essential oils (EOs) at 0.5%, 1%, and 2% p/p were prepared to examine their physical and mechanical properties and antimicrobial activity against Escherichia coli and Staphylococcus aureus. The type of EO was not significant for the physical and barrier parameters of the films. The increase in the EOs concentration led to an increase in the elongation at break, but decrease in the tensile strength, Young's modulus, solubility and water vapor permeability. Films containing 1% and 2% EOs exhibited an inhibitory effect on the growth of S. aureus and E. coli. However, S. aureus was more sensitive to both EOs and the oregano was more efficient in the inactivation to both microorganisms. The incorporation of EOs as natural antibacterial agents may lead to their potential application as active packaging materials to increase food safety. (c) 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016, 133, 43311.