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Volatile Compounds: Trends, Advances, and Applications in Biodegradable Polymers for Food Packaging

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Flavours and Fragrances".

Deadline for manuscript submissions: closed (30 November 2022) | Viewed by 5047

Special Issue Editors

Adolpho Ducke Laboratory, Botany Coordination, Museu Paraense Emílio Goeldi, Av. Perimetral, 1900, Terra Firme, Belém 66077-830, PA, Brazil
Interests: engineering; food science and technology; pharmacology and drug discovery, medicinal chemistry; ethnopharmacology and ethnobotany; phytochemistry; bioactive compound extraction methods, analytical chemistry; physical chemistry; engineering, biotechnology of natural products; essential oils; aromas
Special Issues, Collections and Topics in MDPI journals
Adolpho Ducke Laboratory, Botany Coordination, Museu Paraense Emílio Goeldi, Av. Perimetral, 1900, Terra Firme, Belém PA 66077-830, Brazil
Interests: medicinal chemistry & drug design; natural products; extraction of compounds of natural origin; new inhibitors; computer-aided drug design; structure-based virtual screening; pharmacophore modeling; molecular docking; molecular dynamics simulation

Special Issue Information

Dear Colleagues,

Currently, one of the major global concerns is food packaging. Plastic packaging derived from synthetic polymers can create several health risks because it can interact with food and release cytotoxic microparticles at the cellular level. It may also represent a serious environmental problem as it is resistant to biodegradation. Another alternative that can be considered ecologically correct is the film used in food packaging derived from renewable and biodegradable polymers generated from food processing waste. Proteins present great potential because they are low-cost biopolymers and easily available from sources such as pork, bovine, fish gelatins, or produced by microorganisms. In addition, biopolymers can be important carriers of natural bioactive compounds for the preservation of food quality, such as volatile compounds, e.g., thymol, ɣ-terpinene, carvacrol, linalool, borneol, camphor, eugenol, methyl eugenol, limonene, terpinen-4-ol, and 1,8-cineole among others. These compounds have demonstrated antioxidant and antimicrobial activities that can preserve the characteristics of food and prolong its shelf life. For these reasons, the present Special Issue has as its central theme advances in the application of volatile compounds in biofilms used as functional food packaging. Original articles and reviews are welcome.

Dr. Mozaniel Santana de Oliveira
Prof. Dr. Monica Rosa Loizzo
Jorddy Cruz
Guest Editors

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Keywords

  • Essential oils
  • Volatile compounds in packaging
  • Active biopolymer packaging
  • Supercritical fluid impregnation
  • Antimicrobial
  • Antioxidants
  • Mechanism of interaction of volatile compounds with biofilms
  • Sustainable blends

Published Papers (2 papers)

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Research

10 pages, 1898 KiB  
Communication
Myrcia paivae O.Berg (Myrtaceae) Essential Oil, First Study of the Chemical Composition and Antioxidant Potential
by Ângelo Antônio Barbosa de Moraes, Celeste de Jesus Pereira Franco, Oberdan Oliveira Ferreira, Everton Luiz Pompeu Varela, Lidiane Diniz do Nascimento, Márcia Moraes Cascaes, Dehon Ricardo Pereira da Silva, Sandro Percário, Mozaniel Santana de Oliveira and Eloisa Helena de Aguiar Andrade
Molecules 2022, 27(17), 5460; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27175460 - 25 Aug 2022
Cited by 5 | Viewed by 1385
Abstract
The Myrtaceae family is one of the most representative in the Amazon. Several species have high added-value pharmacological potential. In order to contribute to the knowledge of the aromatic profile of Myrtaceae species from the Amazon, the present study presents the first report [...] Read more.
The Myrtaceae family is one of the most representative in the Amazon. Several species have high added-value pharmacological potential. In order to contribute to the knowledge of the aromatic profile of Myrtaceae species from the Amazon, the present study presents the first report on the productivity, chemical composition, and antioxidant profile of the essential oil (EO) of Myrcia paivae. Dry leaves of the species were submitted to hydrodistillation to obtain their EO. The EO performance was calculated on a moisture-free basis and the analysis of the chemical profile was carried out by GC/MS. The determination of the antioxidant capacity was assessed by means of the antioxidant capacity equivalent to the inhibition Trolox of the ABTS•+ and DPPH radicals. The results indicate that EO performance was equivalent to 1.69%. As for the chemical composition, hydrocarbon monoterpenes were predominant in the sample (>77%); terpinolene (14.70%), α-phellandrene (14.69%), γ-terpinene (9.64%), sylvestrene (7.62%), α-thujene (6.46%), and α-pinene (6.39%) were the constituents with higher content. Regarding the antioxidant capacity, the results show that the EO presented good results in the inhibition of ABTS•+ (0.886 ± 0.226 mM L−1) and DPPH (2.90 ± 0.083 mM L−1), which can be attributed to the high monoterpene content in the sample. Full article
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13 pages, 799 KiB  
Article
Chemical Composition and Antifungal Activity of Myrcia multiflora and Eugenia florida Essential Oils
by Oberdan Oliveira Ferreira, Silvia Helena Marques da Silva, Mozaniel Santana de Oliveira and Eloisa Helena de Aguiar Andrade
Molecules 2021, 26(23), 7259; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules26237259 - 30 Nov 2021
Cited by 15 | Viewed by 2128
Abstract
The essential oils of three specimens of Myrcia multiflora (A, B and C) and Eugenia florida were extracted by hydrodistillation, and the chemical compositions from the essential oils were identified by gas chromatography and flame ionization detection (CG/MS and CG-FID). The fungicide potential [...] Read more.
The essential oils of three specimens of Myrcia multiflora (A, B and C) and Eugenia florida were extracted by hydrodistillation, and the chemical compositions from the essential oils were identified by gas chromatography and flame ionization detection (CG/MS and CG-FID). The fungicide potential of the EOs against five fungicide yeasts was assessed: Candida albicans INCQS-40175, C. tropicalis ATCC 6258, C. famata ATCC 62894, C. krusei ATCC 13803 and C. auris IEC-01. The essential oil of the specimen Myrcia multiflora (A) was characterized by the major compounds: α-bulnesene (26.79%), pogostol (21.27%) and δ-amorphene (6.76%). The essential oil of the specimen M. multiflora (B) was rich in (E)-nerolidol (44.4%), (E)-γ-bisabolene (10.64%) and (E,E)-α-farnesene (8.19%), while (E)-nerolidol (92.21%) was the majority of the specimen M. multiflora (C). The sesquiterpenes seline-3,11-dien-6-α-ol (12.93%), eremoligenol (11%) and γ-elemene (10.70%) characterized the chemical profile of the EOs of E. florida. The fungal species were sensitive to the essential oil of M. multiflora (B) (9–11 mm), and the lowest inhibitory concentration (0.07%) was observed in the essential oil of M. multiflora (A) against the yeasts of C. famata. Fungicidal action was observed in the essential oils of M. multiflora (A) against C. famata, with an MIC of 0.78 µL/mL and 3.12 µL/mL; C. albicans, with an MFC of 50 µL/mL and M. multiflora (C) against C. albicans; and C. krusei, with a MFC of 50 µL/mL. Full article
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