The physicochemical, antifungal and antioxidant properties of a mixed polyphenol based bioactive film

Jorge A Aguirre-Joya; Lorenzo Pastrana-Castro; Diana Nieto-Oropeza; Janeth Ventura-Sobrevilla; Romeo Rojas-Molina; Cristobal N Aguilar

doi:10.1016/j.heliyon.2018.e00942

The physicochemical, antifungal and antioxidant properties of a mixed polyphenol based bioactive film

Heliyon. 2018 Dec 17;4(12):e00942. doi: 10.1016/j.heliyon.2018.e00942. eCollection 2018 Dec.

Authors

Jorge A Aguirre-Joya¹, Lorenzo Pastrana-Castro², Diana Nieto-Oropeza¹, Janeth Ventura-Sobrevilla¹, Romeo Rojas-Molina³, Cristobal N Aguilar¹

Affiliations

¹ Food Science Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280, Saltillo, Coahuila, Mexico.
² International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330, Braga, Portugal.
³ Research Center and Development for Food Industry, School of Agronomy, Agricultural Sciences Campus, Universidad Autónoma de Nuevo León, 66050, Francisco Villa S/N, Escobedo, Nuevo León, Mexico.

Abstract

Physicochemical, antifungal and antioxidant properties of a pectin - aloe mucilage - candelilla wax - Larrea tridentata polyphenols based bioactive film were evaluated. Antifungal capacity was analyzed against Botrytis cinerea, Colletotrichum gloeosporioides, Fusarium oxysporum and Alternaria alternata. The main antioxidants in Larrea tridentata polyphenols were identified by HPLC-MS. Water vapor permeability (WVP) was measured in the film. Antioxidant capacities for ABTS^· ⁺, DPPH^·, lipid oxidation inhibition (LOI) and ferric reducing antioxidant power (FRAP) (97, 92, and 57 %, 0.73 mM Fe, respectively) were evaluated. It was possible to determine the MIC₅₀ for the fungi evaluated at concentrations of 558-612 ppm of polyphenols. Antioxidants identified were nordihydroguaiaretic acid (NDGA), Quercetin, and Kaenpherol. Treatment with 1.1 % of pectin, 0.16 % candelilla wax, 0.3 % glycerol, 5 % AM and 4 % extract of polyphenols showed values of thickness and WVP suitable to be applied on model fruits.

Keywords: Food science.