Preparation and characterization of bioactive chitosan-based films incorporated with olive leaves extract for food packaging applications

Enrica Musella; Ismael Chahed El Ouazzani; Ana Rita Mendes; Cesare Rovera; Stefano Farris; Cristina Mena; Paula Teixeira; Fátima Poças

doi:10.3390/coatings11111339

Preparation and characterization of bioactive chitosan-based films incorporated with olive leaves extract for food packaging applications

Enrica Musella, Ismael Chahed El Ouazzani, Ana Rita Mendes, Cesare Rovera, Stefano Farris^*, Cristina Mena, Paula Teixeira, Fátima Poças

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

6 Citations (Scopus)

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Abstract

Chitosan films with olive leaf extract (OLE) incorporated at different concentrations were characterized regarding their antimicrobial, antioxidant and some relevant physical properties (i.e., solubility, water vapor permeability, and tensile properties). Results indicate that the active films have substantial antimicrobial activity against Listeria monocytogenes and Campylobacter jejuni mostly extending the microorganisms lag phase. A lower level of inhibition was found in the case of Escherichia coli. However, the OLE seems not to improve the intrinsic antimicrobial properties of the chitosan itself, except for C. jejuni. These results were confirmed with in situ testing using chicken. The chitosan films with OLE exhibited antioxidant activity, increasing with the OLE concentration, from 0.04 to 0.15 g/L ascorbic acid equivalents, corresponding to films with 10%–30% OLE relative to the chitosan. Chitosan films loaded with OLE exhibited a higher solubility in food simulants and a reduced permeability against water vapor. Overall, the combination of OLE and chitosan allows to obtain a promising active bio-based packaging solution for addressing safety and quality issues.

Original language	English
Article number	1339
Number of pages	14
Journal	Coatings
Volume	11
Issue number	11
DOIs	https://doi.org/10.3390/coatings11111339
Publication status	Published - 31 Oct 2021

Keywords

Active packaging
Antimicrobial
Antioxidant
Oleuropein
Safety
Shelf life

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10.3390/coatings11111339Licence: CC BY

39267298Final published version, 1.82 MBLicence: CC BY

http://hdl.handle.net/10400.14/36020Licence: CC BY

Cite this

@article{5866863d541e4f2e86eceb84755533c4,

title = "Preparation and characterization of bioactive chitosan-based films incorporated with olive leaves extract for food packaging applications",

abstract = "Chitosan films with olive leaf extract (OLE) incorporated at different concentrations were characterized regarding their antimicrobial, antioxidant and some relevant physical properties (i.e., solubility, water vapor permeability, and tensile properties). Results indicate that the active films have substantial antimicrobial activity against Listeria monocytogenes and Campylobacter jejuni mostly extending the microorganisms lag phase. A lower level of inhibition was found in the case of Escherichia coli. However, the OLE seems not to improve the intrinsic antimicrobial properties of the chitosan itself, except for C. jejuni. These results were confirmed with in situ testing using chicken. The chitosan films with OLE exhibited antioxidant activity, increasing with the OLE concentration, from 0.04 to 0.15 g/L ascorbic acid equivalents, corresponding to films with 10%–30% OLE relative to the chitosan. Chitosan films loaded with OLE exhibited a higher solubility in food simulants and a reduced permeability against water vapor. Overall, the combination of OLE and chitosan allows to obtain a promising active bio-based packaging solution for addressing safety and quality issues.",

keywords = "Active packaging, Antimicrobial, Antioxidant, Oleuropein, Safety, Shelf life",

author = "Enrica Musella and Ouazzani, {Ismael Chahed El} and Mendes, {Ana Rita} and Cesare Rovera and Stefano Farris and Cristina Mena and Paula Teixeira and F{\'a}tima Po{\c c}as",

note = "Funding Information: This research was funded by PDR 2020, Portugal 2020 and the EU GRUPO OPERACIONAL ID 228, CAMPYFREE: Estrat{\'e}gias de controlo de Campylobacter em carne de aves e produtos c{\'a}rneos derivados, PDR2020-1.0.1-FEADER-PDR2020-101-031254. Publisher Copyright: {\textcopyright} 2021 by the authors. Licensee MDPI, Basel, Switzerland.",

year = "2021",

month = oct,

day = "31",

doi = "10.3390/coatings11111339",

language = "English",

volume = "11",

journal = "Coatings",

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publisher = "MDPI",

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TY - JOUR

T1 - Preparation and characterization of bioactive chitosan-based films incorporated with olive leaves extract for food packaging applications

AU - Musella, Enrica

AU - Ouazzani, Ismael Chahed El

AU - Mendes, Ana Rita

AU - Rovera, Cesare

AU - Farris, Stefano

AU - Mena, Cristina

AU - Teixeira, Paula

AU - Poças, Fátima

N1 - Funding Information: This research was funded by PDR 2020, Portugal 2020 and the EU GRUPO OPERACIONAL ID 228, CAMPYFREE: Estratégias de controlo de Campylobacter em carne de aves e produtos cárneos derivados, PDR2020-1.0.1-FEADER-PDR2020-101-031254. Publisher Copyright: © 2021 by the authors. Licensee MDPI, Basel, Switzerland.

PY - 2021/10/31

Y1 - 2021/10/31

N2 - Chitosan films with olive leaf extract (OLE) incorporated at different concentrations were characterized regarding their antimicrobial, antioxidant and some relevant physical properties (i.e., solubility, water vapor permeability, and tensile properties). Results indicate that the active films have substantial antimicrobial activity against Listeria monocytogenes and Campylobacter jejuni mostly extending the microorganisms lag phase. A lower level of inhibition was found in the case of Escherichia coli. However, the OLE seems not to improve the intrinsic antimicrobial properties of the chitosan itself, except for C. jejuni. These results were confirmed with in situ testing using chicken. The chitosan films with OLE exhibited antioxidant activity, increasing with the OLE concentration, from 0.04 to 0.15 g/L ascorbic acid equivalents, corresponding to films with 10%–30% OLE relative to the chitosan. Chitosan films loaded with OLE exhibited a higher solubility in food simulants and a reduced permeability against water vapor. Overall, the combination of OLE and chitosan allows to obtain a promising active bio-based packaging solution for addressing safety and quality issues.

AB - Chitosan films with olive leaf extract (OLE) incorporated at different concentrations were characterized regarding their antimicrobial, antioxidant and some relevant physical properties (i.e., solubility, water vapor permeability, and tensile properties). Results indicate that the active films have substantial antimicrobial activity against Listeria monocytogenes and Campylobacter jejuni mostly extending the microorganisms lag phase. A lower level of inhibition was found in the case of Escherichia coli. However, the OLE seems not to improve the intrinsic antimicrobial properties of the chitosan itself, except for C. jejuni. These results were confirmed with in situ testing using chicken. The chitosan films with OLE exhibited antioxidant activity, increasing with the OLE concentration, from 0.04 to 0.15 g/L ascorbic acid equivalents, corresponding to films with 10%–30% OLE relative to the chitosan. Chitosan films loaded with OLE exhibited a higher solubility in food simulants and a reduced permeability against water vapor. Overall, the combination of OLE and chitosan allows to obtain a promising active bio-based packaging solution for addressing safety and quality issues.

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KW - Antimicrobial

KW - Antioxidant

KW - Oleuropein

KW - Safety

KW - Shelf life

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Preparation and characterization of bioactive chitosan-based films incorporated with olive leaves extract for food packaging applications

Abstract

Keywords

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CBQF Multianual Funding: Centre for Biotechnology and Fine Chemistry

Campyfree: Campyfree: Estratégias de controlo de Campylobacter em carne de aves e produtos cárneos derivados

Cite this

Preparation and characterization of bioactive chitosan-based films incorporated with olive leaves extract for food packaging applications

Abstract

Keywords

Access to Document

Other files and links

Fingerprint

Projects

CBQF Multianual Funding: Centre for Biotechnology and Fine Chemistry

Campyfree: Campyfree: Estratégias de controlo de Campylobacter em carne de aves e produtos cárneos derivados

Cite this