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Publication type: Conference paper
Type of review: Peer review (publication)
Title: Evaluation of the potential of functionalised calcium carbonate as carrier for essential oils with regard to antimicrobial packaging applications
Authors: Rüegg, Nadine
Beck, Barbara Maria
Monnard, Fabien Wilhelm
Hilty, Florentine Marianne
Wicht, Aurore
Schoelkopf, Joachim
Yildirim, Selçuk
et. al: No
DOI: 10.1002/pts.2508
Published in: Packaging Technology and Science
Proceedings: Packaging Technology and Science
Volume(Issue): 33
Issue: 8
Pages: 333
Pages to: 343
Conference details: 22nd IAPRI World Packaging Online Conference, Monterrey, Mexico, 16-19 June 2020
Issue Date: 2020
Publisher / Ed. Institution: Wiley
ISSN: 0894-3214
Language: English
Subjects: Active packaging; Antimicrobial packaging; Essential oils; Functionalised calcium carbonate; Sliced cooked chicken breast
Subject (DDC): 664: Food technology
Abstract: Functionalised calcium carbonates (FCCs) are inorganic mineral-based particles with a high porosity and extended surface area consisting of hydroxyapatite and calcium carbonate crystal structures. Therefore, FCCs have a high potential to be used as a carrier for active substances such as essential oils (EOs), which are well known for their antimicrobial activities, and control their release in antimicrobial packaging applications. In this study, different EOs were loaded on FCCs, and their antimicrobial activities were studied against Listeria innocua in in vitro tests and in food tests using sliced cooked chicken breast. FCCs loaded with thyme or oregano EO (10 wt%) showed the highest reduction in microbial load in in vitro tests at 37°C (≥8.6 log cfu/filter) as well as at 7°C after 6 days (≥7.0 log cfu/filter for thyme EO and 6.5 log cfu/filter for oregano EO). However, in food tests, FCC loaded with either EO did not show any significant antimicrobial activity. FCCs loaded with cinnamon or rosemary EO (10 wt%) did not show any significant antimicrobial activity in in vitro tests. On the other hand, they showed a significant reduction in microbial load (1.7 log cfu/g for cinnamon and 2 log cfu/g for rosemary) in food tests. Differences in antimicrobial activities in in vitro and food tests are probably due to the interaction of the components of the EOs and the components of the food such as fat and proteins.
Fulltext version: Submitted version
License (according to publishing contract): Licence according to publishing contract
Departement: Life Sciences and Facility Management
Organisational Unit: Institute of Food and Beverage Innovation (ILGI)
Published as part of the ZHAW project: Calcium carbonate based active packaging
Appears in collections:Publikationen Life Sciences und Facility Management

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