Search

Active, fully biobased film-forming dispersions (FFDs) with highly promising results for sliced soft bread preservation were successfully elaborated from carboxymethyl cellulose (CMC) and chitosan (CH) using a simple method based on pH adjustments. They consisted of the association of polysaccharides and oleic acid (OL) added with cinnamon (CEO) or ginger (GEO) essential oils. The chemical compositions of the commercial essential oils were first determined via GC/MS, with less than 3% of compounds unidentified. The films obtained from FFDs were characterized by SEM, FTIR and DSC, indicating specific microstructures and some interactions between essential oils and the polymer matrix. CEO-based films exhibited higher antioxidant properties and a lower minimal inhibitory concentration in terms of antifungal properties. From experiments on sliced soft bread, the ginger-based films could increase the shelf life up to 20 days longer than that of the control. Even more promising, cinnamon-based films led to complete fungal inhibition in bread slices that was maintained beyond 60 days. Enumeration of the yeasts and molds for the FFD-coated breads revealed complete inhibition even after 15 days of storage with the FFDs containing the highest concentration of CEO.

Bioactive citrus extract-chitosan films were prepared through solvent casting-evaporation method. The impact of near UV irradiation was studied to reach a better understanding of the film behavior. The antimicrobial activity of films against Listeria innocua was maintained after UV irradiation. To study the interaction between chitosan and citrus extract components, naringin (main component) was selected as the model compound. UV treatment caused modifications of the flavanone regardless of the solvent used for its dissolution, depending on the concentration of naringin in the film: the greater the concentration the lower the modification. DSC results suggested cross-links due to UV irradiation and interactions between naringin and chitosan. This was confirmed by a decrease in the naringin release from the irradiated samples. Naringin- and citrus extract-chitosan films showed an increased absorbance in the UV region compared to pure chitosan films, showing potentiality for decreasing the lipid oxidation induced by UV light in foodstuffs., (Copyright © 2014 Elsevier Ltd. All rights reserved.)

Many plant pathogens produce toxic metabolites when growing on food and feed. Some antioxidative components seem to prevent fungal growth and mycotoxin formation. Recently, we synthesized a new class of powerful antioxidative compounds, i.e. tetrahydrocurcuminoids, and its structure/antioxidant activity relationships have been established. The South West of France produces large amounts of corn, which can be infected by Fusarium species, particularly F. proliferatum. In this context, the efficiency of tetrahydrocurcuminoids, which can be obtained from natural curcuminoids, was investigated to control in vitro the growth of F. proliferatum and the production of its associated mycotoxin, fumonisin B₁. The relation between structure and antifungal activity was studied. Tetrahydrocurcumin (THC1), with two guaiacyl phenolic subunits, showed the highest inhibitory activity (measured as radial growth on agar medium) against the F. proliferatum development (67% inhibition at a concentration of 13.6 µmol ml⁻¹). The efficiencies of THC2 (36% at a concentration of 11.5 µmol ml⁻¹), which contains syringyl phenolic units, and THC3 (30% at a concentration of 13.6 µmol ml⁻¹), which does not have any substituent on the aromatic rings, were relatively close. These results indicate that the simultaneous presence of guaiacyl phenols and the enolic function of the β-diketone moiety play an important role in the inhibition mechanisms. The importance of this combination was confirmed using n-propylguaiacol and acetylacetone as molecular models. Under the same conditions, ferulic acid and eugenol, other natural phenolic antioxidants, were less efficient in inhibiting fungal growth. THC1 also reduced fumonisin B₁ production in liquid medium by approximately 35, 50 and 75% at concentrations of 0.8, 1.3, and 1.9 µmol ml⁻¹, respectively. These very low inhibitory concentrations show that tetrahydrocurcuminoids could be one of the most promising biobased molecules for the control of mycotoxinogen fungal strains.

Three commercial fungal chitosan-glucan complexes with different low molecular weights (CS1, CS2, CS3) were studied for antioxidant power determined by the ferric ion reducing antioxidant power (FRAP) method and antimicrobial potential evaluated against Listeria monocytogenes. The impact of the acid type (lactic and acetic) and concentration as well as the pH of film forming chitosan-glucan solutions were investigated. The quantitative evaluation of chitosan-glucan complexes was proposed using the degrees of deacetylation calculated from ( i ) elemental analysis of carbon and nitrogen and (ii) infra-red absorbance of the ratio amide I/hydroxyl bands. The amount of glucans in CS1, CS2 and CS3 is 6%, 10% and 5%, respectively. Whatever the pH, the reducing capacity of chitosans was higher using lactic acid than acetic acid. It depended on the molecular weight, the degree of deacetylation and the glucan percentage. As the pH increased, the antioxidant activity improved when higher amounts of glucans were present, for similar values of molecular weights and degrees of deacetylation. The chitosan anti-listerial activity was higher with chitosan lactate than with chitosan acetate. As the pH increased, the inhibition slightly felt. Usage of lactic acid in pH = 5 caused fully reduction with variants CS1 and CS3 in concentration of 0.5%. The inhibition was higher when pH decreased for chitosan containing the highest concentration of glucans. Complete reduction was observed in pH = 3 for all samples, except CS2 dissolved in acetic acid in amount of 0.5%. The chitosan with the highest glucan amount displayed the highest antioxidant properties and the lowest anti-listerial activity. [ABSTRACT FROM AUTHOR]

Abstract: Environmentally friendly films exhibiting both antibacterial and antioxidative properties were elaborated from chitosan and tetrahydrocurcuminoids (THCs). Two tetrahydrocurcuminoids, THC1 (5-hydroxy-1,7-bis(4-hydroxy-3-methoxyphenyl)hept-4-en-3-one) and THC2 (5-hydroxy-1,7-bis(4-hydroxy-3,5-dimethoxyphenyl)hept-4-en-3-one), were incorporated into a chitosan film. THC1 could be prepared from natural curcumin extracted from turmeric roots (Curcuma longa L.). The resulting tetrahydrocurcuminoid–chitosan films exhibited a high free-radical scavenging activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) in methanol, which was due to a progressive release of the THCs into the solvent. The release kinetics was governed both by molecular interactions between chitosan and THCs and probably by electrostatic forces between the ammonium units in chitosan and the aromatic rings in THCs. These interactions were clearly evidenced by the presence of new absorption bands in the visible regions of the electronic absorption spectra of the THCs. The molecular nature of these interactions was shown using glucosamine, the main monomer of chitosan. When associated with THCs, chitosan retained its bioactivity against Listeria innocua; THCs alone were not bioactive enough against listerial strains. [Copyright &y& Elsevier]