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Molecules 2018, 23(1), 212; https://doi.org/10.3390/molecules23010212

Development of Antimicrobial Biocomposite Films to Preserve the Quality of Bread

1
Optoelectronics Group, Interdisciplinary Science Institute, Faculty of Basic Science and Technologies, Universidad del Quindío, Carrera 15 Calle 12 Norte, Armenia 630004, Colombia
2
Group of Research on Agroindustrial Processes (GIPA), Universidad Nacional de Colombia, Palmira 763533, Colombia
3
Group of Agro-industrial Sciences, Faculty of Agro-industrial Sciences, Universidad del Quindío, Carrera 15 Calle 12 Norte, Armenia 630004, Colombia
*
Author to whom correspondence should be addressed.
Received: 12 December 2017 / Revised: 11 January 2018 / Accepted: 11 January 2018 / Published: 19 January 2018
(This article belongs to the Special Issue Advances in Biodegradable Polymers)
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Abstract

This study focused on the development of gelatin-based films with incorporation of microcrystalline cellulose as reinforcement material. Clove (Syzygium aromaticum), nutmeg (Myristica fragrans), and black pepper (Piper nigrum) oleoresins containing antimicrobial compounds of natural origin were incorporated into the films. The mechanical, thermal, optical, and structural properties, as well as color, seal strength and permeability to water vapor, light, and oil of the films were determined. Adding oleoresins to the gelatin matrix increased the elongation of the material and significantly diminished its permeability to water vapor and oil. Evaluation of the potential use of films containing different oleoresins as bread packaging material was influenced by the film properties. The biocomposite film containing oleoresin from black pepper was the most effective packaging material for maintaining bread’s quality characteristics. View Full-Text
Keywords: biocomposite films; gelatin; oleoresins; antimicrobial compounds; food quality biocomposite films; gelatin; oleoresins; antimicrobial compounds; food quality
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Figueroa-Lopez, K.J.; Andrade-Mahecha, M.M.; Torres-Vargas, O.L. Development of Antimicrobial Biocomposite Films to Preserve the Quality of Bread. Molecules 2018, 23, 212.

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