Addition of fungal metabolites in bioactive packaging made from yeast cell wall: impact on colour, mechanical, hydration and antioxidant properties

ELODIE CHOQUE; GUILLERMO REZZANI; JUAN FRANCISCO DELGADO; ANDRÉS SALVAY; JORGE RICARDO WAGNER; MICHÈLE BOITEL-CONTI; FLORENCE MATHIEU; MERCEDES ANA PELTZER

Palaiseau

Simposio; Applied Natural Products Symposium; 2018

GDRI i-NPChem, CNRS Institute of Natural Product Chemistry, Ecole Polytechnique and the University Paris Saclay

Bioactive packaging is gaining more and more interest in food preservation as an alternative to petroleum-based packaging. In order to extend food shelf life, active components should be added to the biomass-based films. With this goal, natural secondary metabolites were added to yeast cell wall films. Two types of organic fungal extract were added to the YCW filmogenic dispersions. First, we used a crude extract from Aspergillus tubingensis G131, isolated from French Mediterranean vineyard, which have demonstrated high antioxidant capacity. This extract is mainly composed of melanin and Naphtho-Gamma-Pyrones (NGPs) and present a strong antioxidant capacity (25mM TEAC). Second, this crude extract was purified using solid phase separation. This semi-purified extract is free of melanin and mainly composed of NGPs but has a lesser antioxidant capacity (5mM TEAC). NGPs are non-toxic polyketide metabolites showing strong protective effect against lipid oxidation. The aim of this work is to understand how the incorporation of these secondary metabolites to YCW matrices modifies colour, mechanical and hydration properties of the films and if the antioxidant capacities they bring is available in the films.