Properties of alginate-based edible films incorporated with Capsicum oleoresin
2016
Temkov, Mishela (University of Ss. Cyril and Methodius, Skopje (North Macedonia). Faculty of Technology and Metallurgy) | Simonovska, Jana (University of Ss. Cyril and Methodius, Skopje (North Macedonia). Faculty of Technology and Metallurgy) | Dimitrovski, Darko (University of Ss. Cyril and Methodius, Skopje (North Macedonia). Faculty of Technology and Metallurgy) | Mojsova, Sandra (Faculty of Veterinary Medicine, Skopje (North Macedonia)) | Rafajlovska, Vesna (University of Ss. Cyril and Methodius, Skopje (North Macedonia). Faculty of Technology and Metallurgy) | Velickova, Elena (Ss Cyril and Methodius University, Skopje (North Macedonia). Faculty of Technology and Metallurgy)
Edible films are natural biopolymer thin layers applied on the surface of the food product with main task to prolong the shelf life and improve the product quality. Compared to synthetic polymers the advantages of the edible films are edibility, biodegradability, biocompatibility, and natural appearance. The edible films have potential to provide a selective barrier to moisture, carbon dioxide and oxygen, as well as, they prevent flavor loss, and enhance the mechanical and textural properties. By incorporation of different antimicrobial agents in the film formulation, the growth of the microorganisms could be inhibited, reduced or delayed. In this research with aim to act as a natural antiyeast and antifungal agent, the oleoresin extracted from the seed of red hot pepper (Capsicum annum L.) was incorporated in alginate films (2%w/v) in concentration range from 10 to 1000 mg/100 mL of casting solution. The films were characterized for thickness, water vapour permeability, tension puncture, elongation at break, transparency and antifungal and antiyeast activity. Alginate films were transparent, yellowish in colour, flexible, elastic and easy to handle. The addition of oleoresin did not significantly influence (p<0.05) the film thickness. The barrier properties were influenced by the addition of seed oleoresin in higher concentrations. Moreover, the tension puncture and the elasticity increased significantly (p>0.05) above 30 mg/100 mL oleoresin concentration. The transparency at 600 nm ranged from 11 % for the control films up to 18 % for the films with the lowest oleoresin concentration. The concentration of oleoresin from 10 – 1000 mg/100 mL did not demonstrate neither antifungal nor antiyeast activity towards one isolated mould and yeast from the surface of deteriorated white hard cheese.
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