Cerqueira, M. A.

Cunha, M. G. C.

Souza, Marthyna P.

Vaz, Antônio Fernando

Vicente, A. A.

Universidade do Minho: RepositoriUM

Antimicrobial and antioxidant activities of quercetin-chitosan based edible films

Microbiotec11 | Industrial and Food Microbiology and Biotechnology Posters (PS1) 
 
107 
PS1: 27 
Antimicrobial and antioxidant activities of quercetin-chitosan based 
edible films 
Marthyna Pessoa Souza1,2, Antônio Fernando Vaz1, Miguel Ângelo Cerqueira
1Departamento de Bioquímica, Universidade Federal de Pernambuco-UFPE, PE, Brazil; 2Institute 
for Biotechnology and Bioengineering-IBB, Centre of Biological Engineering, Universidade do 
Minho, Braga, Portugal 
2, 
António Augusto Vicente2, Maria das Graças Carneiro-da-Cunha1 
Contamination by pathogenic microorganisms and oxidative reactions are two of the 
main causes of deterioration and loss of freshness in perishable foods. Edible films 
can be used to maintain the quality and extend the shelf life of food products. 
Recently, there has been a renewed interest in food packages based on natural 
macromolecules due to the concerns about the environment and the need to reduce 
the amount of disposable packaging materials. Chitosan, as the most abundant 
naturally occurring amino-polysaccharide, is a very promising biopolymer because of 
its unique physiochemical characteristics, biodegradability and antimicrobial activities. 
Quercetin is one of the most potent antioxidant molecules of plant origin being its 
antioxidant activity higher than other well-known antioxidant molecules. The 
association of natural antioxidants and bioactive biopolymers as chitosan may be 
particularly useful to develop active food packaging with enhanced properties. In this 
context, the aim of this work was to develop an active chitosan-based film with 
quercetin incorporated. The film-forming solutions were prepared with chitosan 
concentrations of 1.0 % (w/v) in lactic acid solution (1.0 % (v/v)) without and with 
quercetin (200 μg mL-1). The antioxidant activity of quercetin-chitosan based films was 
measured using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity method. 
The antimicrobial activity of quercetin, chitosan and quercertin-chitosan based film-
forming solution was evaluated against, Escherichia coli, Shigella sp, Proteus 
mirabilis, Morganella sp, Micrococcus luteus, Staphylococcus epidermidis and Bacillus 
subtilis using the agar diffusion method. The quercetin-chitosan based films showed 
the strongest DPPH radical scavenging activity with an initial rate of DPPH 
consumption of 4.06±0.32 mol min-1. Agar diffusion assay revealed bioactivity against 
all tested bacteria, with zone of inhibition ranging from 21.00±1.00 to 25.33±1.52 mm 
for chitosan film-forming solutions; quercetin solution alone showed no inhibitory effect 
on the growth of the microorganisms tested. However, the antimicrobial effects 
against all gram-negative bacteria were increased (p<0.05) in the association of 
chitosan and quercetin, allowing the elaboration of edible films with strong 
antioxidative and antimicrobial activities. This work suggests a significant potential in 
the application of chitosan-based edible films containing quercetin to enhance the 
safety of foods. 
  


English

Microbiotec11 | Industrial and Food Microbiology and Biotechnology Posters (PS1)  107 PS1: 27 Antimicrobial and antioxidant activities of quercetin-chitosan based edible films Marthyna Pessoa Souza1,2, Antônio Fernando Vaz1, Miguel Ângelo Cerqueira1Departamento de Bioquímica, Universidade Federal de Pernambuco-UFPE, PE, Brazil; 2Institute for Biotechnology and Bioengineering-IBB, Centre of Biological Engineering, Universidade do Minho, Braga, Portugal 2, António Augusto Vicente2, Maria das Graças Carneiro-da-Cunha1 Contamination by pathogenic microorganisms and oxidative reactions are two of the main causes of deterioration and loss of freshness in perishable foods. Edible films can be used to maintain the quality and extend the shelf life of food products. Recently, there has been a renewed interest in food packages based on natural macromolecules due to the concerns about the environment and the need to reduce the amount of disposable packaging materials. Chitosan, as the most abundant naturally occurring amino-polysaccharide, is a very promising biopolymer because of its unique physiochemical characteristics, biodegradability and antimicrobial activities. Quercetin is one of the most potent antioxidant molecules of plant origin being its antioxidant activity higher than other well-known antioxidant molecules. The association of natural antioxidants and bioactive biopolymers as chitosan may be particularly useful to develop active food packaging with enhanced properties. In this context, the aim of this work was to develop an active chitosan-based film with quercetin incorporated. The film-forming solutions were prepared with chitosan concentrations of 1.0 % (w/v) in lactic acid solution (1.0 % (v/v)) without and with quercetin (200 μg mL-1). The antioxidant activity of quercetin-chitosan based films was measured using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity method. The antimicrobial activity of quercetin, chitosan and quercertin-chitosan based film-forming solution was evaluated against, Escherichia coli, Shigella sp, Proteus mirabilis, Morganella sp, Micrococcus luteus, Staphylococcus epidermidis and Bacillus subtilis using the agar diffusion method. The quercetin-chitosan based films showed the strongest DPPH radical scavenging activity with an initial rate of DPPH consumption of 4.06±0.32 mol min-1. Agar diffusion assay revealed bioactivity against all tested bacteria, with zone of inhibition ranging from 21.00±1.00 to 25.33±1.52 mm for chitosan film-forming solutions; quercetin solution alone showed no inhibitory effect on the growth of the microorganisms tested. However, the antimicrobial effects against all gram-negative bacteria were increased (p<0.05) in the association of chitosan and quercetin, allowing the elaboration of edible films with strong antioxidative and antimicrobial activities. This work suggests a significant potential in the application of chitosan-based edible films containing quercetin to enhance the safety of foods.   

http://repositorium.sdum.uminho.pt/bitstream/1822/22268/1/Pages%20from%20Microbiotec11-7.pdf

Antimicrobial and antioxidant activities of quercetin-chitosan based edible films

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