Effects of oregano oil, carvacrol, cinnamaldehyde, and citral on antimicrobial, mechanical and barrier properties of carrot puree films

Xinwei Wang; Huan Liu; Jing Wei; Zhongsu Ma

doi:10.1117/12.886665

4 February 2011 Effects of oregano oil, carvacrol, cinnamaldehyde, and citral on antimicrobial, mechanical and barrier properties of carrot puree films

Xinwei Wang, Huan Liu, Jing Wei, Zhongsu Ma

Author Affiliations +

Proceedings Volume 7752, PIAGENG 2010: Photonics and Imaging for Agricultural Engineering; 77521D (2011) https://doi.org/10.1117/12.886665
Event: International Conference on Photonics and Image in Agricultural Engineering (PIAGENG 2010), 2010, Qingdao, China

Abstract

The effects against staphfloccus aureus and escherichia coli of oregano oil, carvacrol, cinnamaldehyde, and citral in chitosan-corn starch-gelatin-carrot puree films at 0.5% to 3% (w/w) concentrations were investigated along with the mechanical and barrier properties of the films. The presence of oregano oil, carvacrol, cinnamaldehyde, and citral did not change the good oxygen barrier of the films, but did significantly modify tensile properties and water vapor permeability, and made films darker. The data also show that the antimicrobial activities were in the following order: cinnamaldehyde > carvacrol > oregano oil > citral. Moreover, the antimicrobial films were more effective against staphfloccus aureus than against the escherichia coli. This study showed that oregano oil, carvacrol, cinnamaldehyde, and citral, especially the first three, could be used to prepare antimicrobial edible films for food applications.

Citation Download Citation

Xinwei Wang, Huan Liu, Jing Wei, and Zhongsu Ma "Effects of oregano oil, carvacrol, cinnamaldehyde, and citral on antimicrobial, mechanical and barrier properties of carrot puree films", Proc. SPIE 7752, PIAGENG 2010: Photonics and Imaging for Agricultural Engineering, 77521D (4 February 2011); https://doi.org/10.1117/12.886665

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