Alejandra G. Ponce

Poly(vinyl alcohol)/cellulose nanowhiskers nanocomposite hydrogels for potential wound dressings.

Polyvinyl alcohol (PVA)/cellulose nanowhisker (CNW) nanocomposite hydrogels to be used for wound dressing were obtained by freezing-thawing technique and characterized by means of morphological, physical, thermal, mechanical, barrier and antimicrobial properties. First, cellulose nanowhiskers were obtained by the acid hydrolysis of commercial crystalline microcellulose (MCC) and characterized by its size, shape, morphological, structural and thermal properties. Then, PVA/CNW nanocomposites with several CNW contents (0, 1, 3, 5 and 7wt.%) were obtained. Morphological, thermal, chemical and physical characterization of the PVA/CNW nanocomposite hydrogels was carried out. It was found that the addition of CNW to the hydrogel allows controlling the pore morphology of the samples. On the other hand, the transparency of the samples was maintained, the thermal stability was increased, the mechanical properties were improved and the water vapor transmission rate was in the range of wound dressing applications after CNW incorporation inside the PVA hydrogel matrix. The evaluation of microbial penetration showed that the prepared hydrogels can be considered as a good barrier against different microorganisms. All obtained results indicate that the PVA/CNW materials are promising to be used as wound dressing.

Essential oils as biopreservatives: different methods for the technological application in lettuce leaves.

Investigations were carried out to assess the efficiency of 3 essential oils, clove, tea tree, and rosemary, as natural preservatives during the postharvest of lettuce leaves. The effect of different concentration (1 and 0.5 MIC) of plant essential oils applied in 3 forms (spray, immersion, and capsules) was studied on lettuce leaves. The evolution of different microbial populations was evaluated during refrigerated storage. The application forms of the biopreservatives were shown to be an important factor in determining the effectiveness of the essential oils. Clove and tea tree essential oils at 1 MIC and applied embedded in lactose capsules presented a significant inhibition on mesophilic, psicrotrophic, and coliforms populations, while rosemary in none of the 3 technological applications forms exerted inhibitory effect on all microbial populations evaluated. Essential oils (at 0.5 MIC) applied by spray, immersion, and embedded in lactose capsules exerted lower inhibitory effects, with respect to 1 MIC, on the different microbial populations present on lettuce leaves. At the end of the storage (7 d), lettuce samples treated with tea tree, clove, and rosemary (at 1 and 0.5 MIC) by spray were the only organoleptically acceptable. It is concluded that clove and tea tree essential oils can control different microbial population present in lettuce. Practical Application: The exploration of naturally occurring antimicrobials in food preservation receives increasing attention due to consumer awareness of natural food products. Biopreservatives are useful in extending the shelf life of foods, reducing or eliminating pathogenic bacteria and increasing overall quality of food products. The effectiveness of essential oil application in foods is the result of factor associations such as applications forms, concentration applied, the way of action, storage temperatures. The application methods (spray, immersion, and embedded in lactose capsules) and the concentration of essential oils have been shown to be important factors in determining the effectiveness of these biopreservatives. The oil concentrations required to produce a certain level of inhibition in actual foods could be questionable due to the organoleptic impact. However, these novel natural preservatives in combination with other factors in obstacle technologies are an alternative to control the pathogen growth minimizing undesirable changes in organoleptic characteristics.

Effectiveness of edible coatings combined with mild heat shocks on microbial spoilage and sensory quality of fresh cut broccoli (Brassica oleracea L.).

UNLABELLED The use of edible coatings and mild heat shocks is proposed as postharvest treatments to prevent microbial deterioration of refrigerated broccoli. Minimally processed broccoli was coated with either chitosan or carboxymethyl-cellulose (CMC) combined or not with a previous application of a mild heat shock. The evolution of microbial populations (mesophilic, psycrotrophic, Enterobacteriaceae, molds and yeast, and lactic acid bacteria) was studied during 20 d of storage and fitted to Gompertz and logistic models. Results revealed that, at the end of the storage, chitosan coating significantly reduced all microbiological population counts, except lactic acid bacteria; while higher reduction was observed with chitosan coating combined with a heat shock treatment. A significant delay at the beginning of the exponential phase was observed for all the bacterial populations analyzed. On the other hand, CMC coating, with and without a previous thermal treatment, did not exert any antibacterial effect. Excellent agreement was found between experimental microbial counts and predicted values obtained from Gompertz and logistic models. Kinetic modeling was found to be valuable for prediction of microbiological shelf life of broccoli during storage. Results showed that the application of chitosan coating effectively maintained microbiological quality and extended shelf life of minimally processed broccoli. According to these results, the use of the edible chitosan coating alone or in combination with a heat mild shock appear to be a viable alternative for controlling microbiological growth and sensory attributes in minimally processed broccoli. PRACTICAL APPLICATION The continuous consumer interest in high quality and food safety, combined with environmental concern has induced to the development and study of edible coatings that avoid the use of synthetic materials. The edible coatings, formed from generally recognized as safe materials, have the potential to reduce weight loss, respiration rate, and improve food appearance and integrity. It is one of the most effective methods to maintain food quality. On the other hand, heat treatments have been demonstrated to be effective as a nonchemical means of improving postharvest quality for a variety of horticultural products. The applications of mild heat shocks combined with edible coatings constitute an alternative for the natural preservation of crops for which the use of synthetic chemicals is objectionable.

Clove (Syzygium aromaticum) Oils

Abstract Clove essential oil (Syzygium aromaticum) has been used as a topical anesthetic and flavoring for years. It is known to have antimicrobial, antiinflammatory, and antioxidant activity, mostly related to its content of eugenol and other polyphenolic compounds. Other uses of clove have also arisen, like insect repellent or growth promoter agent. Clove essential oil has a controlling effect over native microflora and over pathogenic microorganisms such as Escherichia coli O157:H7. Clove has been successfully employed as a surface sanitizer agent in lettuce seeds and as a biopreservative in leafy green vegetables (applied either preharvest or postharvest). The application of clove on leafy vegetables also reduced peroxidase activity. Clove essential oil should be considered as viable alternative to chlorine as a sanitizer agent due to its low toxicity and low environmental impact.

Casein and Chitosan Polymers: Use in Antimicrobial Packaging

Abstract Minimal processing operations can alter the integrity of fruits and vegetables and bring about negative effects on quality. Also, the presence of microorganisms on the surface of produce may compromise food safety. Traditionally, edible coatings have been used as a strategy to reduce the deleterious effects that minimal processing imposes on intact vegetable tissues. Biologically active molecules, such as those in chitosan and edible coating from milk protein, have significant potential to curb contaminations associated with food, as well as increasing concerns regarding the negative environmental impact of conventional packaging materials. The protein-polysaccharide complexes could exhibit better functional properties than proteins and polysaccharides alone. An improvement of the bactericidal properties of the CH/SC blend respect to those of the neat CH film is reported. The ionic interaction between both macromolecules enhances its antimicrobial properties. This chapter aims to summarize the most important information on chitosan and casein films from a bioactivity point of view, and to highlight their potential for food preservation technology.