Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2022 Feb 11;12(2):213.
doi: 10.3390/membranes12020213.

Chia Seed Mucilage Edible Films with Origanum vulgare and Satureja montana Essential Oils: Characterization and Antifungal Properties

Nuria Muñoz-Tébar  1 , Manuel Carmona  1 , Gonzalo Ortiz de Elguea-Culebras  2 , Ana Molina  1 , María Isabel Berruga  1
Affiliations

Chia Seed Mucilage Edible Films with Origanum vulgare and Satureja montana Essential Oils: Characterization and Antifungal Properties

Nuria Muñoz-Tébar et al. Membranes (Basel). .

Abstract

Films made with mucilage obtained from defatted chia seeds and incorporated with oregano (Origanum vulgare) and savory (Satureja montana) essential oils (0.1,1.0 and 1.5% v/v) were prepared to evaluate their physical, optical, mechanical and antifungal properties as well as their microstructure. The use of different types of essential oils (oregano or savory) only had a significant effect on the light transmittance, total color difference (∆E) and antifungal activity of the films. However, the kind of essential oil was not significant for the physical, optical and mechanical properties of the films. Increasing concentrations of essential oils up to 1.5% v/v led to a decrease in tensile strength (TS) and elongation at break (EB). Antifungal properties significantly increased with the incorporation of essential oils (p < 0.05). The antifungal activity of the chia mucilage films incorporated with O. vulgare and S. montana essential oil was screened by agar disc-diffusion assay against five mold strains commonly found in foods. Films containing 0.1% v/v of essential oils were not active, whereas films containing 1.0 and 1.5% v/v were very effective at inhibiting the growth of the tested mold strains (38.01-77.66%). Scanning electron microscopy showed that incorporation of essential oils caused some heterogeneity in the films and the surface displayed no pores or cracks as well as a better integration of oregano EO in the polymeric network. The results pointed out that the incorporation of oregano and savory essential oils as a natural antimicrobial agent has appreciable potential for the development of films as active packaging to control mold contamination and increase food safety.

Keywords: antifungal activity; bioactive films; chia by-products; chia mucilage films; essential oils.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Effect of oregano (OEO; (A)) or savory (SEO; (B)) essential oil in the light transmittance (%) of chia mucilage films (CM, Muñoz-Tebar et al. [12]). a–c Different letter means significant differences (p < 0.05) due to EO concentration. Data without any superscripts mean that there were no significant differences (p > 0.05) either by the EO concentration effect (indicated with lower case letters) or by the EOs used in the formulation (indicated with capital letters).
Figure 2
Figure 2
Effect of oregano (OEO) or savory (SEO) essential oil addition on tensile strength (A) and elongation at break (B) of chia mucilage films (CM, Muñoz-Tebar et al. [12]). a–b Different superscripts means significant differences (p < 0.05) due to EO concentration. Data without any superscripts mean that there were no significant differences (p > 0.05) either by the EO concentration effect (indicated with lower case letters) or by the EOs used in the formulation (indicated with capital letters).
Figure 3
Figure 3
SEM micrographs of the film’s surface with different concentrations of oregano (OEO) and savory (SEO) essential oils.
See this image and copyright information in PMC

References

    1. López De Dicastillo C., Rodríguez F., Guarda A., Galotto M.J. Antioxidant films based on cross-linked methyl cellulose and native Chilean berry for food packaging applications. Carbohydr. Polym. 2016;136:1052–1060. doi: 10.1016/j.carbpol.2015.10.013. - DOI - PubMed
    1. Han Y., Yu M., Wang L. Physical and antimicrobial properties of sodium alginate/carboxymethyl cellulose films incorporated with cinnamon essential oil. Food Packag. Shelf Life. 2017;15:35–42. doi: 10.1016/j.fpsl.2017.11.001. - DOI
    1. Hosseini S.F., Rezaei M., Zandi M., Farahmandghavi F. Bio-based composite edible films containing Origanum vulgare L. essential oil. Ind. Crops Prod. 2015;67:403–413. doi: 10.1016/j.indcrop.2015.01.062. - DOI
    1. Urbizo-Reyes U., San Martin-gonzález M.F., Garcia-Bravo J., Liceaga A.M. Development of chia seed (Salvia hispanica) mucilage films plasticized with polyol mixtures: Mechanical and barrier properties. Int. J. Biol. Macromol. 2020;163:854–864. doi: 10.1016/j.ijbiomac.2020.07.023. - DOI - PubMed
    1. Soukoulis C., Gaiani C., Hoffmann L. Plant seed mucilage as emerging biopolymer in food industry applications. Curr. Opin. Food Sci. 2018;22:28–42. doi: 10.1016/j.cofs.2018.01.004. - DOI

LinkOut - more resources