Paglione, I.S., Galindo, M.V., Medeiros, J.A.S., Yamashita, F., Alvim, I.D., Grosso, C.R.F., Sakanaka, L.S. and Shirai, M.A. (2019) Comparative Study of the Properties of Soy Protein Concentrate Films Containing Free and Encapsulated Oregano Essential Oil. Food Packaging and Shelf Life, 22, Article ID: 100419.
https://doi.org/10.1016/j.fpsl.2019.100419

has been cited by the following article:

• TITLE: Development of Active Films with Collagen Fiber and Polyvinyl Alcohol Mixture and Incorporation of Oregano and Rosemary Essential Oils in Their Matrix

  AUTHORS: Suslin Raatz Thiel, Mari Silvia Rodrigues De Oliveira, Vinícius Badia, Stephanie Reis Ribeiro, Roger Wagner, Tatiana Emanuelli, Rosa Cristina Prestes, Renius Mello

  KEYWORDS: Antimicrobial Activity, Biodegradable Packaging, Bioactive Volatile Compounds, Fourier Transformed Infrared Spectroscopy, Scanning Electron Microscopy, Sustainable Packaging

  JOURNAL NAME: Food and Nutrition Sciences, Vol.14 No.7, July 24, 2023

  ABSTRACT: The aim was to develop films with a new mixture of collagen fiber plus polyvinyl alcohol added of oregano or rosemary essential oils at different levels (0%, 2%, 4% and 6%), as well as to assess the antimicrobial activity, physical, optical, microstructure and molecular properties in the films. An interaction between the ingredients was observed at the molecular level by FTIR. The amide II and amide III bands, which are important to verify collagen conformation, showed intense peaks in the films. The formation of a network through collagen fibers was produced, acting as a reinforcement in matrix. The films with essential oil had an expressive antimicrobial activity by the steam contact method (micro-atmosphere), mainly for Escherichia coli and Staphylococcus aureus. The mixture of collagen fiber plus polyvinyl alcohol added of essential oils is a promising matrix for application in food as active packaging.