{"id":653,"date":"2024-04-18T16:50:38","date_gmt":"2024-04-18T19:50:38","guid":{"rendered":"https:\/\/wp.ufpel.edu.br\/bionano\/?page_id=653"},"modified":"2024-04-18T16:50:38","modified_gmt":"2024-04-18T19:50:38","slug":"antimicrobial-active-packaging-for-meat-using-thyme-essential-oil-thymus-vulgaris-encapsulated-on-zein-ultrafine-fibers-membranes","status":"publish","type":"page","link":"https:\/\/wp.ufpel.edu.br\/bionano\/producao-cientifica\/2023-2\/antimicrobial-active-packaging-for-meat-using-thyme-essential-oil-thymus-vulgaris-encapsulated-on-zein-ultrafine-fibers-membranes\/","title":{"rendered":"Antimicrobial active packaging for meat using thyme essential oil (Thymus vulgaris) encapsulated on zein ultrafine fibers membranes"},"content":{"rendered":"<h1 id=\"screen-reader-main-title\" class=\"Head u-font-serif u-h2 u-margin-s-ver\"><span class=\"title-text\">Antimicrobial active packaging for meat using thyme essential oil (<em>Thymus vulgaris<\/em>) encapsulated on zein ultrafine fibers membranes<\/span><\/h1>\n<h3>Eduarda Caetano Peixoto, Laura Martins Fonseca, Elessandra da Rosa Zavareze, Eliezer Avila Gandra<\/h3>\n<h3 class=\"section-title u-h4 u-margin-l-top u-margin-xs-bottom\">Abstract<\/h3>\n<div id=\"abssec0010\">\n<h3 id=\"abspara0010\">The search for food products with fewer synthetic preservatives has grown, and industries are looking for strategies to extend the food shelf life safely. Essential oils are an alternative to control\u00a0microbial growth\u00a0in foods. This study aimed to evaluate the\u00a0antimicrobial activity\u00a0of thyme (Thymus\u00a0vulgaris) essential oil encapsulated into\u00a0<a class=\"topic-link\" title=\"Learn more about zein from ScienceDirect's AI-generated Topic Pages\" href=\"https:\/\/www.sciencedirect.com\/topics\/agricultural-and-biological-sciences\/zein\">zein<\/a>\u00a0fibers for application in meat trays as active packaging. The fibers were produced by electrospinning and evaluated by morphology, size distribution, contact angle, absorption profile in FT-IR spectra, and antioxidant and antimicrobial activities. The fibers presented uniform and continuous morphology, with a diameter variation between 468 and 830\u00a0nm. The fibers showed hydrophobic capacity, with water contact angle ranging from 134 to 150\u00b0, and high antioxidant capacity (98% of inhibition by the\u00a0ABTS\u00a0method). The membranes with thyme essential oil inhibited the growth of thermotolerant\u00a0coliforms\u00a0(45\u00a0\u00b0C),\u00a0<em>Escherichia coli<\/em>, and coagulase-positive\u00a0<em>Staphylococcus<\/em>\u00a0in meat on trays under refrigeration (temperature of 4.5\u00a0\u00b0C). Therefore, the fibers membranes showed promising characteristics for developing active packaging for meat products.<\/h3>\n<p><a href=\"https:\/\/doi.org\/10.1016\/j.bcab.2023.102778\">https:\/\/doi.org\/10.1016\/j.bcab.2023.102778<\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Antimicrobial active packaging for meat using thyme essential oil (Thymus vulgaris) encapsulated on zein ultrafine fibers membranes Eduarda Caetano Peixoto, Laura Martins Fonseca, Elessandra da Rosa Zavareze, Eliezer Avila Gandra Abstract The search for food products with fewer synthetic preservatives has grown, and industries are looking for strategies to extend the food shelf life safely&#8230;. <\/p>\n<div class=\"link-more\"><a href=\"https:\/\/wp.ufpel.edu.br\/bionano\/producao-cientifica\/2023-2\/antimicrobial-active-packaging-for-meat-using-thyme-essential-oil-thymus-vulgaris-encapsulated-on-zein-ultrafine-fibers-membranes\/\">Leia mais<\/a><\/div>\n","protected":false},"author":1158,"featured_media":0,"parent":545,"menu_order":5,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-653","page","type-page","status-publish","hentry"],"publishpress_future_action":{"enabled":false,"date":"2026-04-21 18:10:48","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages\/653","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/users\/1158"}],"replies":[{"embeddable":true,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/comments?post=653"}],"version-history":[{"count":1,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages\/653\/revisions"}],"predecessor-version":[{"id":655,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages\/653\/revisions\/655"}],"up":[{"embeddable":true,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages\/545"}],"wp:attachment":[{"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/media?parent=653"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}