212 J.F.Martucci et aL.Industrial Crops and Products 71(2015)205-213 3.2.7.Antioxidative capacity Aeschbach.R..Loliger,I.Scott,B.C.,Murcia.A,Butler,I.,HalliwelL,B..Aruoma.O.I.. The DPPH radical-scavenging activity and reducing power val- 1994.Antioxidant actions thymol,carvacrol,6-gingerol,zingerone and ues of gelatin based films are displayed in Table 5.The results are in hydroxy tyrosol.Food Chem.Toxicol.32.31-36. Atares,L.Bonilla,J..Chiralt,A.2010a.Characterization of sodium caseinate-based concordance with the antioxidant capacity of each essential oil.The edible films incorporated with cinnamon or ginger essential oils.J.Food Eng. control film had no DPPH radical scavenging and FRAP activities in 100678687 accordance with other works on gelatin(Tongnuanchan et al.,2012: Atares,L..De Jesus.C..Talens,P..Chiralt,A.,2010b.Characterization of SPl-based edible films incorporated with cinnamon or ginger essential oils.J.Food Eng. Li et al.,2014). 99(3).,384-391 The addition of EOs significantly increased(P<0.05)DPPH rad- Bagamboula,C.F.,Uyttendaele,M.,Debevere,J.,2004.Inhibitory effect of thyme ical scavenging activity (Table 5).The results suggested that the and basil essential oils.carvacrol.thymol,estragol,linalool and p-cymene towards Shigellasonnei and S.flex.Food Microbiol.21.33-42. addition of 6000 ppm of OEO made the film more active against Burt,S 2004.Essential oils:their antibacterial properties and potential DPPH radical.Regarding the gelatin-based film mixed with LEO. applications in foods e a review.Int.J.Food Microbiol.94.223-253. the DPPH radical scavenging capacity could be negligible compared Canillac,N.Mourey.A.,2001.Antibacterial activity of the essential oil of to OEO films.The differences observed between both essential oils Piceaexcelsa on Listeria Staphylococcus aureus and coliform bacteria.Food Microbiol.18,261-268. was previously explained by the higher concentration of phenolic D'Antuono,L.F..Galetti.G.C..Bocchini,P.,2000.Variability of essentials oil contents compounds present in oregano essential oil (Pelissari et al.,2009: and composition of Origanum vulgare L populations from North Mediterranean Area (Liguria Region,Northern Italy).Ann.Bot.86.471-478. Kacaniova et al.,2012:Teixeira et al.,2013b;Li et al.,2014).Along Danh,L.T.Triet,N.D.A..Han,LT.N..Zhao.J..Mammucari,R..Foster.N.2012. these lines,the films mixed with OEO had higher reducing power Antioxidant activity,yield and chemical composition of lavender essential oil as compared to the control and to LEO-Ge films (Table 5).In com- extracted by supercritical CO2.I.Supercrit.Fluids 70.27-34. parison with EOs(Fig.1 a and b),the films presented lower DPPH Djagny.K.B..Wang.Z,Xu,S.,2001.Conformational changes and some functional characteristics of gelatin esterified with fatty acid.J.Agric.Food Chem.49, and FRAP values in the same concentration,probably owing to the 2987-2991 interactions between gelatin matrix and EO components.The inter- Eca,K.S.,Sartori,T.,Menegalli,F.C..2014.Films and edible coatings containing action between antioxidant and gelatin molecules in proteins films antioxidants-a review.Braz.J.Food Technol., http://dx.doi.org/10.1590/bjft.2014.017 has been already suggested by different authors (Gomez-Estaca Gende,L.B..Maggi,M..van Baren,C..di Leo Lira.A.,Bandoni.A..Fritz.R..Eguaras,M.. et al.,2009;Pereda et al.,2011:Teixeira et al.,2014). 2010.Antimicrobial and miticide activities of Eucalyptus globulus essential oils obtained from different Argentine regions.Spanish J.Agric.Res.8(3).642-650. Gomez-Estaca,J Bravo,L Gomez-Guillen,M.C..Aleman,A.,Montero,P..2009. 4.Conclusion Antioxidant properties of tuna-skin and bovine-hide gelatin films induced by the addition of oregano and rosemary extracts.Food Chem.112.18-25. Oregano and lavender essential oils exhibited good antimicro- Gomez-Estaca,J.Lopez de Lacey.A..Lopez-Caballero.M.E.Gomez-Guillen.M.C.. Montero,P..2010.Biodegradable gelatine-chitosan films incorporated with bial properties against E.coli and S.aureus in concentrations above essential oils as antimicrobial agents for fish preservation.Food MicrobioL 27 2000 ppm.Yet oregano proved to be better due to its phenolic com- 889-896. pounds content which also provided antioxidant capacity.Oregano G6mez-Guillen.M.C.Ihl,M..Bifani,V..Silva,A..Montero,P..2007.Edible films made from tuna-fish gelatin with antioxidant extracts of two different murta and lavender essential oils incorporated into gelatin films at low ecotypes leaves(UgnimolinaeTurcz)Food Hydrocolloids 21(7).1133-1143. content(2000-6000 ppm)led to an increase in their antimicrobial Hosseini.M.H..Razavi,S.H.,Mousavi,M.A..2009.Antimicrobial physical and and antioxidant efficacy with little effect on water vapor permeabil- mechanical properties of chitosan-based flms incorporated with thyme,clove and cinnamon essential oils.I.Food Process.Preserv.33(6).727-743. ity and mechanical properties of the resultant films.Ge-based films Inouye,S..Takizawa.T.Yamaguchi,H..2001.Antibacterial activity of essential oils can be used in a wide range of food products,not being harmful for and their major constituents against respiratory tract pathogens by gaseous packaging food material.Oregano-based films exhibited the most contact.J.Antimicrob.Chemother.47.565-573 Kacaniova,M..Vukovic,N.,Hleba.L,Bobkova,A_,Pavelkova,A..Rovna.K.. effective antimicrobial and antioxidant properties.Due to its par- Arpasova,H..2012.Antimicrobial and antiradicals activity of OriganumVulgare ticularly intense color,the incorporation of OEO in concentrations L.and Thymus Vulgaris essential oils.J.Microbiol.Biotechnol.Food Sci.2(1). above 4000 ppm considerably increased the yellowish coloration 263-271. Kavoosi,G..Dadfar.S.M.M.,Purfard,A.M.,2013.Mechanical,physical,antioxidant of gelatin films.OEO4000-Ge film could be a good alternative to and antimicrobial properties of gelatin hilms incorporated with thymol for natural food preservatives as a microbial growth inhibitor and/or potential use as nano wound dressing..Food Sci.78(2).E244-E250. oxidizer.Advances in active packaging materials based on renew- Kulevanova.S.,Panovska,T.K..2001.Antioxidant activity of essential oils of different wild Thymus L species.BulL.Chem.Technol.Maced.20(1).61-66. able sources,such us,gelatin and essential oils will open new lines Li.J.-H.Miao.J..Wu.J.-L,Chen.S.-F..Zhang.Q-Q.2014.Preparation and of work for the development of improved ecofriendly materials. characterization of active gelatin-based films incorporated with natural antioxidants.Food Hydrocolloids 37,166-173. Martucci.J.F,Ruseckaite.R.A.,2009.Tensile properties,barrier properties and Acknowledgments biodegradation in soil of compression-molded gelatin-starch dialdehyde films.J.AppL Polym.Sci.112.2166-2178 This research was financed by the Consejo Nacional de Inves- Martucci,J.F,Accareddu.A.M.E..Ruseckaite,R.A.,2012.Preparation and characterization of plasticized gelatin films cross-linked with low tigaciones Cientificas y Tecnicas (CONICET,grant number PIP concentrations of glutaraldehyde.J.Mater.Sci.47(7).3282-3292. 112-201101-00637)and the Agencia Nacional de Promocion Cien- Min,B.J Oh,J.-H.,2009.Antimicrobial activity of catfish gelatin coating containing tifica y Tecnologica(ANPCyT,grant number PICT 2010-1791)of origanum (Thymus capitarus)oil against gram-negative pathogenic bacteria.J. o0d5C.744】.143-148. Argentina.Authors would like to thank Dr.A.Folabella(Biology Ojagh,S.M..Rezaei.M..Razavi,S.H..Hosseini,S.M.H.,2010.Effect of chitosan Department,FCEyN,UNMDP)and Dr.C.Studdert (IIIB,FCEyN, coatings enriched with cinnamon oil on the quality of refrigerated rainbow UNMDP)for bacterial strains,to A.Coppola and M.Zorzabal for trout Food Chem.120(11 193-198 oregano plant material and Rouselot(Argentina)for kindly supply Oussalah,M.,Caillet,S..Ri.S.S.Saucier.L.Lacroix,M.2004.Antimicrobial and antioxidant effects of milk protein-based film containing essential oils for the gelatin material.Special thanks to Ing.Juan P.Espinosa for kindly preservation of whole beef muscle.J.Agric.Food Chem.52(18).5598-5605. perform GC/MS experiments. Oyaizu,M.1986.Studies on product of browning reaction prepared from glucose amine.Ipn.I.Nutr.44.307-331. Pelissari,F.M.,Grossmann,M.V.E..Yamashita,F,Pineda,E.A.G..2009 References Anumicrobial mechanical and barrer propertes of cassava starch-chitosan films incorporated with oregano essential oiL.J.Agric.Food Chem.57(16). Adams,R.P.,2007.Identification of Essential Oil Components by Gas 7499-7504. Cromatography/Mass Spectroscopy,4th ed.Allured Publishing Corporation. Pereda,M..Ponce.A.G..Marcovich.N.E..Ruseckaite,R.A.,Martucci,J.F.,2011. Carol Stream.Ilinois Chitosan-gelatin composites and bi-layer films with potential antimicrobial Ahmad,M.,Benjakul,S..Prodpran.T..Agustini,T.W.,2012.Physico-mechanical and activity.Food Hydrocolloids 25,1372-1381. antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils.Food Hydrocolloids 28(1).189-199.212 J.F. Martucci et al. / Industrial Crops and Products 71 (2015) 205–213 3.2.7. Antioxidative capacity The DPPH radical-scavenging activity and reducing power val￾ues of gelatin based films are displayed in Table 5. The results are in concordance with the antioxidant capacity of each essential oil. The control film had no DPPH radical scavenging and FRAP activities in accordance withother works ongelatin(Tongnuanchanet al., 2012; Li et al., 2014). The addition of EOs significantly increased (P < 0.05) DPPH rad￾ical scavenging activity (Table 5). The results suggested that the addition of 6000 ppm of OEO made the film more active against DPPH radical. Regarding the gelatin-based film mixed with LEO, the DPPH radical scavenging capacity could be negligible compared to OEO films. The differences observed between both essential oils was previously explained by the higher concentration of phenolic compounds present in oregano essential oil (Pelissari et al., 2009; Kacániová ˇ et al., 2012; Teixeira et al., 2013b; Li et al., 2014). Along these lines, the films mixed with OEO had higher reducing power as compared to the control and to LEO-Ge films (Table 5). In com￾parison with EOs (Fig. 1 a and b), the films presented lower DPPH and FRAP values in the same concentration, probably owing to the interactions between gelatin matrix and EO components. The inter￾action between antioxidant and gelatin molecules in proteins films has been already suggested by different authors (Gomez-Estaca et al., 2009; Pereda et al., 2011; Teixeira et al., 2014). 4. Conclusion Oregano and lavender essential oils exhibited good antimicro￾bial properties against E. coli and S. aureus in concentrations above 2000 ppm. Yet oregano proved to be better due to its phenolic com￾pounds content which also provided antioxidant capacity. Oregano and lavender essential oils incorporated into gelatin films at low content (2000-6000 ppm) led to an increase in their antimicrobial and antioxidant efficacy withlittle effect on water vaporpermeabil￾ity and mechanical properties of the resultant films. Ge-based films can be used in a wide range of food products, not being harmful for packaging food material. Oregano-based films exhibited the most effective antimicrobial and antioxidant properties. Due to its par￾ticularly intense color, the incorporation of OEO in concentrations above 4000 ppm considerably increased the yellowish coloration of gelatin films. OEO4000-Ge film could be a good alternative to natural food preservatives as a microbial growth inhibitor and/or oxidizer. Advances in active packaging materials based on renew￾able sources, such us, gelatin and essential oils will open new lines of work for the development of improved ecofriendly materials. Acknowledgments This research was financed by the Consejo Nacional de Inves￾tigaciones Científicas y Técnicas (CONICET, grant number PIP 112-201101-00637) and the Agencia Nacional de Promoción Cien￾tífica y Tecnológica (ANPCyT, grant number PICT 2010-1791) of Argentina. Authors would like to thank Dr. A. Folabella (Biology Department, FCEyN, UNMDP) and Dr. C. Studdert (IIIB, FCEyN, UNMDP) for bacterial strains, to A. Coppola and M. Zorzabal for oregano plant material and Rouselot (Argentina) for kindly supply gelatin material. Special thanks to Ing. Juan P. Espinosa for kindly perform GC/MS experiments. References Adams, R.P., 2007. Identification of Essential Oil Components by Gas Cromatography/Mass Spectroscopy, 4th ed. Allured Publishing Corporation, Carol Stream, Illinois. Ahmad, M., Benjakul, S., Prodpran, T., Agustini, T.W., 2012. Physico–mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils. 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