Oregano essential oils: Antimicrobial activity and its application to films based on cornstarch and glycerol

FRANCISCO CORSICO; VIRGINIA LARROSA; LUCIANO HERNAN LÓPEZ NOVIELLO; ALFONSINA ALTAMIRANO; ANTONELLA NAEF; CRISTINA ALFARO; CLAUDIA GARZON; LILIANA LOUND

Academia Journal of Microbiology Research

Derek R. Lovley

Lugar: New York; Año: 2014 vol. 2 p. 43 - 53

2315-7771

This trend has led to research on the development of new biodegradable packaging materials from natural polymers also suggests that several materials may be incorporated into edible films and have influence on the mechanical, protective and sensory properties. The objective of this work was to characterize oregano essential oils and incorporated edible films made with cornstarch and glycerol. The oregano essential oil obtain the raw material used was the variety Italian Oregano or Origanum majorana using a Clevenger-type apparatus. The study included the refractive index, chemical composition, color at day 0 and day 10 and antimicrobial activity of Salmonella Enteritidis and Escherichia Coli O157:H7. The films were prepared according to the method of casting, cornstarch, glycerol (plasticizer) and water. To assess the effect of the composition on the physical properties of films, the experiment was arranged in a 22 factorial design, with one central point. It analyzed the transfer of water vapor (Method ASTM E96-92) and color. The film which showed the best characteristics was selected; subsequently oregano essential oil was added. The refractive index of the oregano essential oils obtained from the various extractions varied between 1.4875 and 1.4981. There was a significant difference (P