Influence of free and microencapsulated oregano oil on starch and poly (butylene co-terephthalate adipate) active film properties

2021 ◽  
Author(s):  
Ana Flávia Sampaio Paulo ◽  
Geane Cristiane Balan ◽  
Gylles Ricardo Ströher ◽  
Fabio Yamashita ◽  
Paulo Rodrigo Stival Bittencourt ◽  
...  
Keyword(s):  
Film Properties ◽  
Active Film ◽  
Oregano Oil

Chemical Composition and Active Properties Evaluation of Wild Oregano (Origanum Vulgare) and Ginger (Zingiber Officinale-Roscoe) Essential Oils

2018 ◽  
Vol 69 (8) ◽  
pp. 1927-1933 ◽  
Author(s):  
Mariana Deleanu ◽  
Elisabeta E. Popa ◽  
Mona E. Popa
Keyword(s):  
Essential Oil ◽  
Growth Inhibition ◽  
Gallic Acid ◽  
Aspergillus Flavus ◽  
Zingiber Officinale ◽  
Penicillium Expansum ◽  
Origanum Vulgare ◽  
Zingiber Officinale Roscoe ◽  
Oregano Oil ◽  
Gallic Acid Equivalent

The compounds in Ginger (Zingiber officinale-Roscoe) essential oil provenience China and wild oregano (Origanum vulgare) essential oil of Romanian origin were identified by GC/MS and their antioxidant and antifungal properties were evaluated. Wild oregano oil was characterized by high content of oxygenated monoterpenes hydrocarbons (84.05%) of which carvacrol was the most abundant (73.85%) followed by b-linalool (3.46%) and thymol (2.29%). Ginger oil had a higher content of sesquiterpene hydrocarbons including zingiberene (31.47%), b-sesquiphellandrene (13.76%), a-curcumene (10.41%), a-farnesene (8.31%) and b-bisabolene (7.55%) but a lower content of oxygenated monoterpenes (7.97%). The high content of oxygenated monoterpens of wild oregano oil is in accordance with total content of polyphenols determined by the Folin�Ciocalteu method (6.71�0.73 mg of gallic acid equivalent per g oil). Ginger oil had only 1.34�0.22 mg gallic acid equivalent per g oil. Wild oregano oils exhibited appreciable in vitro antioxidant activity as assessed by 2, 2`-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and 2,2�-azino-bis (3 ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS). The sample concentration required to scavenge 50% of the DPPH free radicals was 0.76�0.13 mg/mL for wild oregano oil compared to 20.22�2.12 mg/mL for ginger oil. Also, wild oregano oils showed significant inhibitory activity against selected pathogenic fungi (Fusarium oxysporum, Aspergillus flavus and Penicillium expansum). 1�L of oregano oil is sufficient for almost 75% growth inhibition of Aspergillus flavus compared to ginger oil which shows antifungal activity at 240�L for 78% growth inhibition. It can be concluded that wild oregano oil could be used as food preservative in some food products in which Fusarium oxysporum, Aspergillus flavus and Penicillium expansum could grow and have potential to produce health hazards mycotoxines.

scholarly journals Edible Films from Carrageenan/Orange Essential Oil/Trehalose—Structure, Optical Properties, and Antimicrobial Activity

Polymers ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 332
Author(s):  
Jancikova Simona ◽  
Dordevic Dani ◽  
Sedlacek Petr ◽  
Nejezchlebova Marcela ◽  
Treml Jakub ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Antibacterial Properties ◽  
Edible Films ◽  
Attenuated Total Reflectance ◽  
Practical Application ◽  
Film Properties ◽  
Gram Positive Bacteria ◽  
Edible Packaging ◽  
Orange Essential Oil

The research aim was to use orange essential oil and trehalose in a carrageenan matrix to form edible packaging. The edible packaging experimentally produced by casting from an aqueous solution were evaluated by the following analysis: UV-Vis spectrum, transparency value, transmittance, attenuated total reflectance Fourier-Transform spectroscopy (FTIR), scanning electron microscopy (SEM) and antimicrobial activity. The obtained results showed that the combination of orange essential oil with trehalose decreases the transmittance value in the UV and Vis regions (up to 0.14% ± 0.02% at 356 nm), meaning that produced films can act as a UV protector. Most produced films in the research were resistant to Gram-positive bacteria (Staphylococcus aureus subsp. aureus), though most films did not show antibacterial properties against Gram-negative bacteria and yeasts. FTIR and SEM confirmed that both the amount of carrageenan used and the combination with orange essential oil influenced the compatibility of trehalose with the film matrix. The research showed how different combinations of trehalose, orange essential oils and carrageenan can affect edible film properties. These changes represent important information for further research and the possible practical application of these edible matrices.

scholarly journals Alkali-deficiency driven charged out-of-phase boundaries for giant electromechanical response

2021 ◽  
Vol 12 (1) ◽  
Author(s):  
Haijun Wu ◽  
Shoucong Ning ◽  
Moaz Waqar ◽  
Huajun Liu ◽  
Yang Zhang ◽  
...  
Keyword(s):  
Thin Films ◽  
Temperature Stability ◽  
Epitaxial Films ◽  
Polarization Rotation ◽  
Phase Boundaries ◽  
Film Properties ◽  
New Strategy ◽  
The Matrix ◽  
Opposing Effects ◽  
Severe Deterioration

AbstractTraditional strategies for improving piezoelectric properties have focused on phase boundary engineering through complex chemical alloying and phase control. Although they have been successfully employed in bulk materials, they have not been effective in thin films due to the severe deterioration in epitaxy, which is critical to film properties. Contending with the opposing effects of alloying and epitaxy in thin films has been a long-standing issue. Herein we demonstrate a new strategy in alkali niobate epitaxial films, utilizing alkali vacancies without alloying to form nanopillars enclosed with out-of-phase boundaries that can give rise to a giant electromechanical response. Both atomically resolved polarization mapping and phase field simulations show that the boundaries are strained and charged, manifesting as head-head and tail-tail polarization bound charges. Such charged boundaries produce a giant local depolarization field, which facilitates a steady polarization rotation between the matrix and nanopillars. The local elastic strain and charge manipulation at out-of-phase boundaries, demonstrated here, can be used as an effective pathway to obtain large electromechanical response with good temperature stability in similar perovskite oxides.

scholarly journals Chitin Film; Properties and Applications as Biomaterials.

MEMBRANE ◽  
1995 ◽  
Vol 20 (4) ◽  
pp. 255-262
Author(s):  
Ryoichi Tsurutani ◽  
Masaya Yoshimura ◽  
Nobuyuki Tanimoto ◽  
Koji Kifune
Keyword(s):  
Film Properties

scholarly journals The Influence of Starch Origin on the Properties of Starch Films: Packaging Performance

Materials ◽  
2021 ◽  
Vol 14 (5) ◽  
pp. 1146
Author(s):  
Zuzanna Żołek-Tryznowska ◽  
Alicja Kałuża
Keyword(s):  
Tensile Strength ◽  
Free Energy ◽  
Surface Free Energy ◽  
Food Packaging ◽  
Energy Surface ◽  
Free Energy Surface ◽  
Casting Method ◽  
Starch Solution ◽  
Film Properties ◽  
Starch Films

Starch films can be used as materials for food packaging purposes. The goal of this study is to compare how the starch origin influence the selected starch film properties. The films were made from various starches such as that from maize, potato, oat, rice, and tapioca using 50%w of glycerine as a plasticizer. The obtained starch-based films were made using the well-known casting method from a starch solution in water. The properties of the films that were evaluated were tensile strength, water vapour transition rate, moisture content, wettability, and their surface free energy. Surface free energy (SFE) and its polar and dispersive components were calculated using the Owens-Wendt-Rabel-Kaelbe approach. The values of SFE in the range of 51.64 to 70.81 mJ∙m−2 for the oat starch-based film and the maize starch-based film. The films revealed worse mechanical properties than those of conventional plastics for packaging purposes. The results indicated that the poorest tensile strength was exhibited by the starch-based films made from oat (0.36 MPa) and tapioca (0.78 MPa) and the greatest tensile strength (1.49 MPa) from potato.

Study on Water Cushion Belt Conveyor

2014 ◽  
Vol 1016 ◽  
pp. 14-18
Author(s):  
Xian Wei Liu ◽  
Jia Sheng Wang ◽  
Lan Tao Wu ◽  
Xin Zhang ◽  
Hua Cheng
Keyword(s):  
Reynolds Equation ◽  
Belt Conveyor ◽  
Working Mechanism ◽  
Film Properties ◽  
Practical Applications ◽  
Lubrication Equation ◽  
Start Up ◽  
New Type ◽  
Air Cushion ◽  
Lubricating Mechanism

Based on air cushion belt conveyor, a new type of belt conveyor named water cushion belt conveyor is proposed. It has a wide scope of applications for its features such as stability and reliability, capability of full load start-up, and environment-friendliness. This paper studies the working mechanism and lubricating mechanism of the water cushion belt conveyor. The basic lubrication equation of the water cushion is deduced from the universal form of the Reynolds equation used to study the pressure film properties of the water cushion. The design of the key part of the water cushion device is described in details. The research can be taken as a reference in practical applications.

Sign in / Sign up

Export Citation Format

Share Document