Effect of carvacrol encapsulation in starch‐based nanofibers: Thermal resistance and antioxidant and antimicrobial properties

• Published in: Journal of food processing and preservation Vol. 45; no. 5
• Main Authors: Fonseca, Laura Martins, Radünz, Marjana, Crizel, Rosane Lopes, Camargo, Taiane Mota, Gandra, Eliezer Avila, Dias, Alvaro Renato Guerra
• Format: Journal Article
• Language: English
• Published: 01.05.2021
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.15409

The need for biodegradable and innovative nanomaterials in the food packaging industry motivates the conduction of studies on the production and characterization of new nanomaterials. The aim of this study was to evaluate the encapsulation efficiency (EE), thermal resistance, and antioxidant and antimicrobial activities of carvacrol encapsulated in potato starch nanofibers. The nanofibers possessed low EE (26%–33%) and high thermal resistance, showing residual carvacrol quantities after exposure to high temperatures. They also showed reduced but stable inhibition of DPPH oxidation compared with free carvacrol (20%, 33%, and 52% for the nanofibers with 20%, 30%, and 40% carvacrol, respectively) and OH inhibition varying from 4% to 18% for the nanofibers in general. Moderate antimicrobial activity (0.98 mg/ml) was found for all nanofibers throughout minimal inhibitory concentration (MIC) values. Our findings highlight the potential of starch/carvacrol nanofibers for application in the food sector as an antimicrobial and antioxidant agent. Practical applications The nanomaterial developed in this study can be applied in the elaboration of active food packages, which can act as antioxidants and/or antimicrobial agents. The end use includes packages that undergo high temperatures in their production. In addition, the packages containing the starch/carvacrol nanofibers can preserve several types of food products.