ANTIOXIDANT AND ANTIMICROBIAL ACTIVITY OF EDIBLE GELATIN FILMS INCORPORATED WITH OREGANO AND LAVENDER ESSENTIAL OILS

MARTUCCI J.F.; GENDE L.; NEIRA L.M.; RUSECKAITE R.A.

Florianopolis

Congreso; 12° Congreso Brasileiro de Polimeros; 2013

Essential oils (EOs) of oregano (Origanum vulgare) and lavender (Lavandula officinalis) were obtained and their compositions were determinated. The antioxidant capacity of EOs was evaluated as their reducing power (FRAP) and DPPH radical scavenging efficiency. The FRAP value points to a ten-fold higher reducing power of oregano than that of lavender, in accordance with the presence of electron donor chemicals such as carvacrol and thymol. The EOs were tested for their antimicrobial activity against two important food pathogens microorganism (E. coli and S. aureus). Both pathogens were less susceptible to the action of lavender oil and to its major component, linalool, suggesting that phenolic compounds seems to govern the antibacterial ability of EOs. Then gelatin based edible films incorporated with both essentials oils (0-6000ppm) were elaborated and their antimicrobial and antioxidant capacity were evaluated. E. coli and S. aureus exhibited sensitivity to all the active films. The halo obtained was slightly higher for films with oregano, which is in concordance with the greatest antimicrobial effect against E. coli of carvacrol compared to linolool (the main components of each oils). In sumary, the incorporation of oregano into gelatin-based edible film reduce microbial load and increase antioxidative activity of materials.