+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Evaluation of the antibacterial and antioxidant activities of chitosan edible films incorporated with organic essential oils obtained from four Thymus species



Evaluation of the antibacterial and antioxidant activities of chitosan edible films incorporated with organic essential oils obtained from four Thymus species



Journal of Food Science and Technology 53(8): 3374-3379



The aims of this study were to evaluate, (1) the antibacterial properties, (2) the total phenol content and (3) the antioxidant activity, of chitosan edible films incorporated with certified organic essential oils (EOs) obtained from Thymus zygis, Thymus mastichina, Thymus capitatus and Thymus vulgaris. The agar disc diffusion method was used to determine the antibacterial activities of chitosan edible films while for the antioxidant activity, two different analytical assays were used (DPPH and FRAP). As regard antibacterial activity, films containing only chitosan were not effective against any of tested bacteria. Chitosan films containing T. capitatus EO (CH + TCEO) was more effective against Listeria innocua and Alcaligenes faecalis whilst chitosan films containing T. mastichina EO (CH + TMEO) had the highest inhibition halos against Serratia marcescens. For and Enterobacter amnigenus no antibacterial activity was achieved. Chitosan films added with Thymus essential oils showed antioxidant activity, at all concentrations and with all methods assayed. CH + TZEO had the highest antioxidant activity revealed with DPPH assay. However in CH + TCEO showed best antioxidant effect when assessed with FRAP assay. The results showed that chitosan edible films incorporated with organic Thymus EOs could be used as active films in food industry due to its antibacterial and antioxidant activities.

Please choose payment method:






(PDF emailed within 0-6 h: $19.90)

Accession: 057817439

Download citation: RISBibTeXText

PMID: 27784932

DOI: 10.1007/s13197-016-2312-y


Related references

In vitro antibacterial and antioxidant properties of chitosan edible films incorporated with Thymus moroderi or Thymus piperella essential oils. Food Control 30(2): 386-392, 2013

Assessment of Antioxidant and Antibacterial Properties on Meat Homogenates of Essential Oils Obtained from Four Thymus Species Achieved from Organic Growth. Foods 6(8):, 2017

Assessment of antibacterial and antioxidant properties of chitosan edible films incorporated with maqui berry (Aristotelia chilensis). Lebensmittel-Wissenschaft Und-Technologie / Food Science and Technology 64(2): 1057-1062, 2015

Evaluation of antimicrobial and antioxidant activities for cellulose acetate films incorporated with Rosemary and Aloe Vera essential oils. Journal of Food Science and Technology 56(3): 1510-1518, 2019

Structure, physical and antioxidant properties of chitosan-gum arabic edible films incorporated with cinnamon essential oil. International Journal of Biological Macromolecules 134: 230-236, 2019

Chemical composition, antibacterial and antioxidant activities of the essential oils from Thymus satureioides and Thymus pallidus. Natural Product Communications 6(10): 1507-1510, 2011

Antibacterial, antioxidant and optical properties of edible starch-chitosan composite film containing Thymus kotschyanus essential oil. Veterinary Research Forum 3(3): 167-173, 2012

Thermal stability of the essential oils isolated from Tunisian Thymus capitatus Hoff. et Link.: evaluation of chemical composition, antioxidant and antibacterial activities. 2007

Improving antibacterial activity of edible films based on chitosan by incorporating thyme and clove essential oils and EDTA. Journal Of Applied Sciences: 16, 2895-2900, 2008

Characterization of fish protein films incorporated with essential oils of clove, garlic and origanum: Physical, antioxidant and antibacterial properties. Lebensmittel-Wissenschaft Und-Technologie / Food Science and Technology 59(1): 533-539, 2014

Comparison of volatile constituents, and antioxidant and antibacterial activities of the essential oils of Thymus caucasicus, T. kotschyanus and T. vulgaris. Natural Product Communications 6(1): 137-140, 2011

Chemical composition, antioxidant and antibacterial activities of the essential oils isolated from Tunisian Thymus capitatus Hoff. et Link. Food chemistry05(1): 146-155, 2007

Effect of chitosan edible films added with Thymus moroderi and Thymus piperella essential oil on shelf-life of cooked cured ham. Journal of Food Science and Technology 52(10): 6493-6501, 2015

Comparative study of encapsulated peppermint and green tea essential oils in chitosan nanoparticles: Encapsulation, thermal stability, in-vitro release, antioxidant and antibacterial activities. International Journal of Biological Macromolecules 126: 731-742, 2019

Preparation and characterization of antioxidant edible chitosan films incorporated with epigallocatechin gallate nanocapsules. Carbohydrate Polymers 171: 300-306, 2017