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4088568 
Journal Article 
Functional properties and antifungal activity of films based on gliadins containing cinnamaldehyde and natamycin 
Balaguer, MP; Fajardo, P; Gartner, H; Gomez-Estaca, J; Gavara, R; Almenar, E; Hernandez-Munoz, P 
2014 
Yes 
International Journal of Food Microbiology
ISSN: 0168-1605 
ELSEVIER SCIENCE BV 
AMSTERDAM 
173 
62-71 
English 
24412960 
WOS:000331482100010 
Gliadin films cross-linked with cinnamaldehyde (1.5, 3, and 5%) and incorporated with natamycin (0.5%) were prepared by casting, and their antifungal activity, water resistance, and barrier properties were characterized. Incorporation of natamycin gave rise to films with greater water uptake, weight loss and diameter gain, and higher water vapor and oxygen permeabilities. These results may be associated to a looser packing of the protein chains as a consequence of the presence of natamycin. The different cross-linking degree of the matrices influenced the natamycin migration to the agar test media, increasing from 13.3 to 23.7 (μg/g of film) as the percentage of cinnamaldehyde was reduced from 5% to 1.5%. Antifungal activity of films was assayed against common food spoilage fungi (Penicillium species, Alternaria solani, Colletotrichum acutatum). The greatest effectiveness was obtained for films containing natamycin and treated with 5% of cinnamaldehyde. The level of cinnamaldehyde reached in the head-space of the test assay showed a diminishing trend as a function of time, which was in agreement with fungal growth and cinnamaldehyde metabolization. Developed active films were used in the packaging of cheese slices showing promising results for their application in active packaging against food spoilage.