Escola Superior Agrária
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Browsing Escola Superior Agrária by advisor "Abdallah, Noui"
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- Food coating 2.0: optimization of sustainable and natural food coatingsPublication . Imzi, Slimane; Carocho, Márcio; Heleno, Sandrina A.; Abdallah, NouiSynthetic film manufacturing used in food packaging has increased dramatically in recent decades, raising major environmental issues due to the resistance of synthetic plastics to degradation. Biopolymeric polymers as raw material for food packaging and preservation have been the subject of research. As a result, the scientific community has been working to develop novel materials for edible and biodegradable films, based primarily on renewable and abundant natural resources. The objective of this study was to enhance the antioxidant and antimicrobial properties of a food coating solution using a Box-Behnken experimental design to optimize the bioactive properties. The three ingredients investigated were rosemary extract, α-tocopherol and ascorbic acid. The findings revealed that the coating solutions did not display much antimicrobial activity against Gram- negative bacteria at the highest tested concentrations. However, for Gram-positive bacteria, the coating solutions containing only rosemary extract exhibited the most effective antimicrobial potential, specifically against Bacillus cereus and Staphylococcus aureus. Notably, higher concentrations of ascorbic acid demonstrated superior results against Listeria monocytogenes. The minimum inhibitory concentrations for different bacteria revealed distinct behaviors, with a linear model describing the response of B. cereus and quadratic models being more appropriate for L. monocytogenes and S. aureus. The influence of individual ingredients varied, with ascorbic acid significantly affecting B. cereus, while α-tocopherol and ascorbic acid played a more substantial role in inhibiting L. monocytogenes. Regarding the antioxidant activity, the experimental design successfully optimized the combination of rosemary extract, α-tocopherol, and ascorbic acid, yielding a well-fitting quadratic model with strong performance. The optimal blend for maximal antioxidant activity consisted of 0.14 g/100 mL rosemary extract, 1.81 g/100 mL α-tocopherol, and 1.66 g/100 mL ascorbic acid. This study emphasized the significance of each ingredient in both the antimicrobial and antioxidant properties of the coating solution and provided valuable insights into their individual and combined effects.