Arrowroot starch-based films incorporated with a carnauba wax nanoemulsion, cellulose nanocrystals, and essential oils: a new functional material for food packaging applications

Abstract Arrowroot starch (AA)-based films incorporated with a carnauba wax nanoemulsion (CWN), cellulose nanocrystals (CNCs), and essential oils (EOs) from Mentha spicata (MEO) and Cymbopogon martinii (CEO) were produced using the casting technique and then characterized in terms of their water barrier, tensile, thermal, optical, and microstructural properties and in vitro antifungal activity against Rhizopus stolonifer and Botrytis cinerea. Whereas the incorporation of CNCs decreased the moisture content and water vapor permeability of the AA/CWN/CNC film, the additional incorporation of either EO decreased the transparency and affected the microstructure of the AA/CWN/CNC/EO nanocomposites. MEO and CEO incorporation improved the thermal stability of the films and provided excellent protection against fruit-spoiling fungi. Because of their excellent barrier properties against fungal growth, water vapor permeability, and ultraviolet and visible light, these AA/CWN/CNC/EO films have promising potential for application as active food packaging or coating materials.

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Synergistic Antimicrobial Activities of Combinations of Vanillin and Essential Oils of Cinnamon Bark, Cinnamon Leaves and Cloves

Foods ◽

10.3390/foods10061406 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1406

Author(s):

Rita Cava-Roda ◽

Amaury Taboada-Rodríguez ◽

Antonio López-Gómez ◽

Ginés Benito Martínez-Hernández ◽

Fulgencio Marín-Iniesta

Keyword(s):

Antimicrobial Activity ◽

Essential Oils ◽

Food Packaging ◽

Antimicrobial Effect ◽

Antimicrobial Activities ◽

Inhibitory Effects ◽

Cinnamon Bark ◽

E Coli ◽

Pure Compounds ◽

Main Component

Plant bioactive compounds have antimicrobial and antioxidant activities that allow them to be used as a substitute for synthetic chemical additives in both food and food packaging. To improve its sensory and bactericidal effects, its use in the form of effective combinations has emerged as an interesting possibility in the food industry. In this study, the antimicrobial activities of essential oils (EOs) of cinnamon bark, cinnamon leaves, and clove and the pure compounds vanillin, eugenol, and cinnamaldehyde were investigated individually and in combination against Listeria monocytogenes and Escherichia coli O157:H7. The possible interactions of combinations of pure compounds and EOs were performed by the two-dimensional checkerboard assay and isobologram methods. Vanillin exhibited the lowest antimicrobial activity (MIC of 3002 ppm against L. monocytogenes and 2795 ppm against E. coli O157:H7), while clove and cinnamon bark EOs exhibited the highest antimicrobial activity (402–404 against L. monocytogenes and 778–721 against E. coli O157:H7). For L. monocytogenes, pure compound eugenol, the main component of cinnamon leaves and clove, showed lower antimicrobial activity than EOs, which was attributed to the influence of the minor components of the EOs. The same was observed with cinnamaldehyde, the main component of cinnamon bark EO. The combinations of vanillin/clove EO and vanillin/cinnamon bark EO showed the most synergistic antimicrobial effect. The combination of the EOs of cinnamon bark/clove and cinnamon bark/cinnamon leaves showed additive effect against L. monocytogenes but indifferent effect against E. coli O157:H7. For L. monocytogenes, the best inhibitory effects were achieved by cinnamon bark EO (85 ppm)/vanillin (910 ppm) and clove EO (121 ppm)/vanillin (691 ppm) combinations. For E. coli, the inhibitory effects of clove EO (104 ppm)/vanillin (1006 ppm) and cinnamon leaves EO (118 ppm)/vanillin (979 ppm) combinations were noteworthy. Some of the tested combinations increased the antimicrobial effect and would allow the effective doses to be reduced, thereby offering possible new applications for food and active food packaging.

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Essential oils as additives in active starch-based food packaging films: A review

International Journal of Biological Macromolecules ◽

10.1016/j.ijbiomac.2021.05.170 ◽

2021 ◽

Author(s):

Thomás Corrêa Vianna ◽

Carolina Oliveira Marinho ◽

Luís Marangoni Júnior ◽

Salam Adnan Ibrahim ◽

Roniérik Pioli Vieira

Keyword(s):

Essential Oils ◽

Food Packaging ◽

Packaging Films ◽

Food Packaging Films

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Essential oils in active food packaging

Handbook of Research on Food Science and Technology ◽

10.1201/9780429487859-6 ◽

2019 ◽

pp. 131-148

Author(s):

Olga B. Alvarez-Pérez ◽

Mónica L. Chávez-González ◽

Anna Iliná ◽

José Luis Martínez-Hernández ◽

Elda Patricia Segura-Ceniceros ◽

...

Keyword(s):

Essential Oils ◽

Food Packaging ◽

Active Food Packaging

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The Use of Essential Oils in Active Food Packaging: A Review of Recent Studies

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v7i11.1799-1804.2640 ◽

2019 ◽

Vol 7 (11) ◽

pp. 1799

Author(s):

Muhammad Zeeshan Akram ◽

Sema Yaman Fırıncıoğlu ◽

Hassan Jalal ◽

Sibel Canoğulları Doğan

Keyword(s):

Essential Oils ◽

Shelf Life ◽

Food Industry ◽

Food Packaging ◽

Biological Activities ◽

Food Additives ◽

Biodegradable Films ◽

Processed Food ◽

Active Food Packaging

Public concern on the excessive use of synthetic food additives has raised a great interest to use natural products due to their potential in food and pharmacological industries. Nowadays, chemical food additives are questioned due to their contribution to the health risks and environmental impacts. Among natural additives, essential oils (EOs) are extracted from aromatic compounds and responsible for their biological activities namely antimicrobial and antioxidant capacity. Incorporation of bio-active compounds particularly EOs directly in food or edible/biodegradable food packaging seems to enhance the shelf life and quality characteristics of processed food and protect the consumers against oxidative and bacterial deterioration effects. However, inclusion of EOs in films/coatings for food packaging may put some effects on various properties (optic, tensile and etc.), which can affect the consumer acceptability. Their addition in food can cause some allergic and hypersensitivity reactions to the individuals who use them often. This paper aims to review the latest findings on the use of EOs incorporated with edible/biodegradable films and coatings to enhance the shelf life and quality of the food. Further investigations about essential oils are expected to clarify their exact action and build up their standard use in food industry.

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Stearic Acid, Beeswax and Carnauba Wax as Green Raw Materials for the Loading of Carvacrol into Nanostructured Lipid Carriers

Applied Sciences ◽

10.3390/app10186267 ◽

2020 ◽

Vol 10 (18) ◽

pp. 6267

Author(s):

Juliana G. Galvão ◽

Raquel L. Santos ◽

Ana Amélia M. Lira ◽

Renata Kaminski ◽

Victor H. Sarmento ◽

...

Keyword(s):

Stearic Acid ◽

Essential Oils ◽

Antioxidant Activities ◽

Polarized Light ◽

Lipid Nanoparticles ◽

Nanostructured Lipid Carriers ◽

Chemical Degradation ◽

Thymus Vulgaris ◽

Scanning Calorimetry ◽

Carnauba Wax

The use of lipid nanoparticles as drug delivery systems has been growing over recent decades. Their biodegradable and biocompatible profile, capacity to prevent chemical degradation of loaded drugs/actives and controlled release for several administration routes are some of their advantages. Lipid nanoparticles are of particular interest for the loading of lipophilic compounds, as happens with essential oils. Several interesting properties, e.g., anti-microbial, antitumoral and antioxidant activities, are attributed to carvacrol, a monoterpenoid phenol present in the composition of essential oils of several species, including Origanum vulgare, Thymus vulgaris, Nigellasativa and Origanum majorana. As these essential oils have been proposed as the liquid lipid in the composition of nanostructured lipid carriers (NLCs), we aimed at evaluating the influence of carvacrol on the crystallinity profile of solid lipids commonly in use in the production of NLCs. Different ratios of solid lipid (stearic acid, beeswax or carnauba wax) and carvacrol were prepared, which were then subjected to thermal treatment to mimic the production of NLCs. The obtained binary mixtures were then characterized by thermogravimetry (TG), differential scanning calorimetry (DSC), small angle X-ray scattering (SAXS) and polarized light microscopy (PLM). The increased concentration of monoterpenoid in the mixtures resulted in an increase in the mass loss recorded by TG, together with a shift of the melting point recorded by DSC to lower temperatures, and the decrease in the enthalpy in comparison to the bulk solid lipids. The miscibility of carvacrol with the melted solid lipids was also confirmed by DSC in the tested concentration range. The increase in carvacrol content in the mixtures resulted in a decrease in the crystallinity of the solid bulks, as shown by SAXS and PLM. The decrease in the crystallinity of lipid matrices is postulated as an advantage to increase the loading capacity of these carriers. Carvacrol may thus be further exploited as liquid lipid in the composition of green NLCs for a range of pharmaceutical applications.

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Active Edible Films Based on Arrowroot Starch with Microparticles of Blackberry Pulp Obtained by Freeze-Drying for Food Packaging

Polymers ◽

10.3390/polym11091382 ◽

2019 ◽

Vol 11 (9) ◽

pp. 1382 ◽

Cited By ~ 4

Author(s):

Gislaine Ferreira Nogueira ◽

Farayde Matta Fakhouri ◽

José Ignacio Velasco ◽

Rafael Augustus de Oliveira

Keyword(s):

Antioxidant Capacity ◽

Food Packaging ◽

Freeze Drying ◽

Water Solubility ◽

Research Work ◽

Edible Films ◽

Sem Images ◽

Film Forming ◽

Starch Films ◽

Arrowroot Starch

This research work evaluated the influence of the type of incorporation and variation in the concentration of blackberry pulp (BL) and microencapsulated blackberry pulp (ML) powders by freeze-drying on the chemical and physical properties of arrowroot starch films. Blackberry powders were added to the film-forming suspension in different concentrations, 0%, 20%, 30% and 40% (mass/mass of dry starch) and through two different techniques, directly (D) and by sprinkling (S). Scanning electron microscopy (SEM) images revealed that the incorporation of blackberry powder has rendered the surface of the film rough and irregular. Films incorporated with BL and ML powders showed an increase in thickness and water solubility and a decrease in tensile strength in comparison with the film containing 0% powder. The incorporation of blackberry BL and ML powders into films transferred colour, anthocyanins and antioxidant capacity to the resulting films. Films added with blackberry powder by sprinkling were more soluble in water and presented higher antioxidant capacity than films incorporated directly, suggesting great potential as a vehicle for releasing bioactive compounds into food.

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Cold plasma and carnauba wax as strategies to produce improved bi-layer films for sustainable food packaging

Food Hydrocolloids ◽

10.1016/j.foodhyd.2020.106087 ◽

2020 ◽

Vol 108 ◽

pp. 106087 ◽

Cited By ~ 1

Author(s):

Viviane Patrícia Romani ◽

Bradley Olsen ◽

Magno Pinto Collares ◽

Juan Rodrigo Meireles Oliveira ◽

Carlos Prentice ◽

...

Keyword(s):

Cold Plasma ◽

Food Packaging ◽

Sustainable Food ◽

Carnauba Wax

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Biodegradable active food packaging structures based on hybrid cross-linked electrospun polyvinyl alcohol fibers containing essential oils and their application in the preservation of chicken breast fillets

Food Packaging and Shelf Life ◽

10.1016/j.fpsl.2020.100613 ◽

2021 ◽

Vol 27 ◽

pp. 100613

Author(s):

Gülden Göksen ◽

Maria José Fabra ◽

A. Pérez-Cataluña ◽

H. Ibrahim Ekiz ◽

Gloria Sanchez ◽

...

Keyword(s):

Polyvinyl Alcohol ◽

Essential Oils ◽

Food Packaging ◽

Chicken Breast ◽

Active Food Packaging ◽

Hybrid Cross

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Cellulose Nanocrystals/Graphene Hybrids—A Promising New Class of Materials for Advanced Applications

Nanomaterials ◽

10.3390/nano10081523 ◽

2020 ◽

Vol 10 (8) ◽

pp. 1523 ◽

Cited By ~ 17

Author(s):

Djalal Trache ◽

Vijay Kumar Thakur ◽

Rabah Boukherroub

Keyword(s):

Cellulose Nanocrystals ◽

Renewable Resources ◽

Food Packaging ◽

Environmental Concern ◽

Physicochemical Characteristics ◽

Great Promise ◽

New Class ◽

Wide Range ◽

Key Features ◽

Basic Concepts

With the growth of global fossil-based resource consumption and the environmental concern, there is an urgent need to develop sustainable and environmentally friendly materials, which exhibit promising properties and could maintain an acceptable level of performance to substitute the petroleum-based ones. As elite nanomaterials, cellulose nanocrystals (CNC) derived from natural renewable resources, exhibit excellent physicochemical properties, biodegradability and biocompatibility and have attracted tremendous interest nowadays. Their combination with other nanomaterials such as graphene-based materials (GNM) has been revealed to be useful and generated new hybrid materials with fascinating physicochemical characteristics and performances. In this context, the review presented herein describes the quickly growing field of a new emerging generation of CNC/GNM hybrids, with a focus on strategies for their preparation and most relevant achievements. These hybrids showed great promise in a wide range of applications such as separation, energy storage, electronic, optic, biomedical, catalysis and food packaging. Some basic concepts and general background on the preparation of CNC and GNM as well as their key features are provided ahead.

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