Rheological and Antimicrobial Properties of Chitosan and Quinoa Protein Filmogenic Suspensions with Thyme and Rosemary Essential Oils

Monserrat Escamilla-García; Raquel A. Ríos-Romo; Armando Melgarejo-Mancilla; Mayra Díaz-Ramírez; Hilda M. Hernández-Hernández; Aldo Amaro-Reyes; Prospero Di Pierro; Carlos Regalado-González

doi:10.3390/foods9111616

Foods (Nov 2020)

Rheological and Antimicrobial Properties of Chitosan and Quinoa Protein Filmogenic Suspensions with Thyme and Rosemary Essential Oils

Monserrat Escamilla-García,
Raquel A. Ríos-Romo,
Armando Melgarejo-Mancilla,
Mayra Díaz-Ramírez,
Hilda M. Hernández-Hernández,
Aldo Amaro-Reyes,
Prospero Di Pierro,
Carlos Regalado-González

Affiliations

Monserrat Escamilla-García: Department of Food Research and Postgraduate Studies, Faculty of Chemistry, Autonomous University of Querétaro, C.U., Cerro de las Campanas S/N, Col. Las Campanas, Querétaro 76010, Mexico
Raquel A. Ríos-Romo: Department of Food Research and Postgraduate Studies, Faculty of Chemistry, Autonomous University of Querétaro, C.U., Cerro de las Campanas S/N, Col. Las Campanas, Querétaro 76010, Mexico
Armando Melgarejo-Mancilla: Department of Food Research and Postgraduate Studies, Faculty of Chemistry, Autonomous University of Querétaro, C.U., Cerro de las Campanas S/N, Col. Las Campanas, Querétaro 76010, Mexico
Mayra Díaz-Ramírez: Department of Food Science, Division of Biological Sciences and Health, Autonomous Metropolitan University, Lerma Unit, Avenida de las Garzas N°. 10, El Panteón, Lerma de Villada 52005, Mexico
Hilda M. Hernández-Hernández: CONACyT-Center for Research Technological Assistance and Design of the State of Jalisco, A.C. (CIATEJ), Av. Normalistas 800, Volinas de la Normal, Guadalajara 44270, Jalisco, Mexico
Aldo Amaro-Reyes: Department of Food Research and Postgraduate Studies, Faculty of Chemistry, Autonomous University of Querétaro, C.U., Cerro de las Campanas S/N, Col. Las Campanas, Querétaro 76010, Mexico
Prospero Di Pierro: Department of Chemical Sciences, University of Naples “Federico II”, 80126 Naples, Italy
Carlos Regalado-González: Department of Food Research and Postgraduate Studies, Faculty of Chemistry, Autonomous University of Querétaro, C.U., Cerro de las Campanas S/N, Col. Las Campanas, Querétaro 76010, Mexico

DOI: https://doi.org/10.3390/foods9111616
Journal volume & issue: Vol. 9, no. 11
p. 1616

Abstract

Read online

Food packaging faces the negative impact of synthetic materials on the environment, and edible coatings offer one alternative from filmogenic suspensions (FS). In this work, an active edible FS based on chitosan (C) and quinoa protein (QP) cross-linked with transglutaminase was produced. Thyme (T) and rosemary (R) essential oils (EOs) were incorporated as antimicrobial agents. Particle size, Z potential, and rheological parameters were evaluated. The antimicrobial activity against Micrococcus luteus (NCIB 8166) and Salmonella sp. (Lignieres 1900) was monitored using atomic force microscopy and image analysis. Results indicate that EOs incorporation into C:QP suspensions did not affect the Z potential, ranging from −46.69 ± 3.19 mV to −46.21 ± 3.83 mV. However, the polydispersity index increased from 0.51 ± 0.07 to 0.80 ± 0.04 in suspensions with EO. The minimum inhibitory concentration of active suspensions against Salmonella sp. was 0.5% (v/v) for thyme and 1% (v/v) for rosemary. Entropy and fractal dimension of the images were used to confirm the antimicrobial effect of EOs, which modified the surface roughness.

Published in Foods

ISSN: 2304-8158 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Chemical technology
Website: http://www.mdpi.com/journal/foods

About the journal

Abstract

Keywords