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Incorporation of Oregano Essential Oil Microcapsules in Starch‐Poly (Butylene Adipate Co‐Terephthalate) (PBAT) Films
Author(s) -
de Medeiros João Augusto Salviano,
Blick Ana Paula,
Galindo Marcella V.,
Alvim Izabela D.,
Yamashita Fabio,
Ueno Cláudio Takeo,
Shirai Marianne Ayumi,
Grosso Carlos Raimundo Ferreira,
Corradini Elisângela,
Sakanaka Lyssa Setsuko
Publication year - 2019
Publication title -
macromolecular symposia
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.257
H-Index - 76
eISSN - 1521-3900
pISSN - 1022-1360
DOI - 10.1002/masy.201800052
Subject(s) - adipate , materials science , ultimate tensile strength , chemical engineering , extrusion , starch , scanning electron microscope , elongation , polymer chemistry , composite material , chemistry , food science , engineering
Summary Cassava starch and poly(butylene adipate‐co‐terephthalate) (PBAT) based films containing microencapsulated oregano essential oil (OEO) and free OEO are produced by blow extrusion. Microcapsules produced by ionic gelation were characterized with respect to average size, morphology, and encapsulation efficiency. The microcapsules were spherical and ranged in size from 20 to 1000 μm. Encapsulation efficiency (EE) is 83%. The films are analyzed in terms of their morphology, mechanical properties, water vapor permeability (WVP) and antibacterial properties. The films containing OEO microcapsules exhibited lower ultimate tensile strength, Young's modulus and elongation at break than the control films and the films containing free OEO. The WVP of films containing free OEO is slightly lower, while that of films containing microencapsulated OEO did not differ significantly from the control films. Scanning electron microscopy (SEM) images showed that the surface of films containing microencapsulated OEO are less homogeneous than those of the control and free OEO films. Films containing free or microencapsulated OEO presented inhibitory activity against Staphylococcus aureus , but not against Escherichia coli .