Preparation of chitosan-based antimicrobial active food packaging film incorporated with Plectranthus amboinicus essential oil

The use of edible biofilms in food packaging reduces the use of petrochemical polymers that are harmful to human health, such as PE, PP, PET. The second most common biopolymer in nature, chitosan is a nontoxic, nonantigenic, biocompatible and biodegradable polymer. Considering these features, it is frequently used in food packaging applications. Increasing needs for food amount and quality canalized food ındustry to fund in new packaging techniques that improve storage life and grade of foods. Active packaging systems, one of these methods, can be designed as a sensor, antimicrobial or antimigrant in order to extend the shelf life of the food product and to inform the shelf life in possible degradation. Essential oils, which are antimicrobial environmentally friendly packaging material additives, are used due to their effective biological activities. Essential oils that have known antimicrobial properties include lavender, rosemary, mint, eucalyptus and geranium. These oils are also edible. In this study, it is aimed to produce antimicrobial, ecofriendly, edible, printable biofilm for active packaging, using chitosan and peppermint essential oil. For this purpose, chitosan biofilms containing different rates (0, 1, 2.5, 5, 10%) of peppermint essential oil were produced by solvent casting method. Surface morphology were examined by SEM. The transparency of biofilms was determined by UV spectroscopy. Antimicrobial properties of the obtained films were determined against S. aureus and E. coli. Biofilms were printed with screen printing. The color, gloss, contact angle, surface tension values of all printed and unprinted samples were examined. As a result, chitosan biofilms which are loaded with peppermint essential oil were successfully produced. Biofilms are colorless, highly transparent and have good printability. It is concluded that the amount of peppermint essential oil increased inhibitory feature against S. aureus and E. coli. When the obtained results are examined, it is determined that the printable, ecofriendly, edible biofilms can be used in active food packaging applications.

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Preparation and characterization of chitosan-based antimicrobial active food packaging film incorporated with apple peel polyphenols

International Journal of Biological Macromolecules ◽

10.1016/j.ijbiomac.2018.03.126 ◽

2018 ◽

Vol 114 ◽

pp. 547-555 ◽

Cited By ~ 72

Author(s):

Asad Riaz ◽

Shicheng Lei ◽

Hafiz Muhammad Saleem Akhtar ◽

Peng Wan ◽

Dan Chen ◽

...

Keyword(s):

Food Packaging ◽

Packaging Film ◽

Active Food Packaging ◽

Apple Peel

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Poly(hydroxybutyrate-co-hydroxyvalerate)-based nanocomposites for antimicrobial active food packaging containing oregano essential oil

Food Packaging and Shelf Life ◽

10.1016/j.fpsl.2020.100602 ◽

2020 ◽

Vol 26 ◽

pp. 100602

Author(s):

Renata C. da Costa ◽

Tales S. Daitx ◽

Raquel S. Mauler ◽

Natália M. da Silva ◽

Marília Miotto ◽

...

Keyword(s):

Essential Oil ◽

Food Packaging ◽

Oregano Essential Oil ◽

Active Food Packaging

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Oregano Essential Oil/β-Cyclodextrin Inclusion Compound Polylactic Acid/Polycaprolactone Electrospun Nanofibers for Active Food Packaging

SSRN Electronic Journal ◽

10.2139/ssrn.3973649 ◽

2021 ◽

Author(s):

Chong Shi ◽

Aying Zhou ◽

Tao Lu ◽

Junying Wang ◽

Yixuan Song ◽

...

Keyword(s):

Essential Oil ◽

Polylactic Acid ◽

Food Packaging ◽

Inclusion Compound ◽

Electrospun Nanofibers ◽

Oregano Essential Oil ◽

Cyclodextrin Inclusion ◽

Active Food Packaging ◽

Cyclodextrin Inclusion Compound

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Encapsulation of Lemongrass Oil for Antimicrobial and Biodegradable Food Packaging Applications

Science of Advanced Materials ◽

10.1166/sam.2021.3941 ◽

2021 ◽

Vol 13 (5) ◽

pp. 803-811

Author(s):

Fidan Ozge Can ◽

Muhammed Zeki Durak

Keyword(s):

Essential Oil ◽

Food Packaging ◽

Chemical Interaction ◽

Thermal Analyses ◽

Headspace Analysis ◽

Maximum Growth ◽

Average Diameter ◽

Electrospinning Process ◽

Gas Chromatography Mass Spectrometry ◽

Active Food Packaging

Antimicrobial gelatin nanofibers with lemongrass essential oil (Gt/LEO) were successfully fabricated by elec-trospinning as potential biodegradable and active food packaging. Following the determination of the key components and the composition of the LEO by a Gas chromatography-mass spectrometry (GC-MS) headspace analysis, the antimicrobial activity of LEO was tested against four different bacteria. Gt/LEO solutions were prepared and characterized before the electrospinning process. All the prepared solutions could be electro-spun, and the effect of LEO on electrospinnability was investigated by measuring conductivity, surface tension, and dielectric constant. The average diameter of pure gelatin nanofibers was 110 ± 39 nm and increased with the rise in essential oil content, similar to other studies. The structure of all nanofibers was smooth, stable, homogenous, and bead-free. The maximum growth inhibition rate (GIR) of Gt/10% LEO nanofilms was 99.09% against Staphylococcus aureus and 96.63% for Salmonella Typhimurium. Nanofilms incorporated with and without LEO displayed similar major Fourier transform infrared (FTIR) spectroscopy peaks showing the effective penetration of LEO in gelatin fibers without chemical interaction or destroying the structure of LEO or gelatin. Thermal analyses indicated that thermal stability of the essential oil enhanced by encapsulation. Overall, this study demonstrates that Gt/LEO nanofibers have a promising prospect in the area of antimicrobial food packaging.

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Developed Chitosan/Oregano Essential Oil Biocomposite Packaging Film Enhanced by Cellulose Nanofibril

Polymers ◽

10.3390/polym12081780 ◽

2020 ◽

Vol 12 (8) ◽

pp. 1780

Author(s):

Shunli Chen ◽

Min Wu ◽

Caixia Wang ◽

Shun Yan ◽

Peng Lu ◽

...

Keyword(s):

Tensile Strength ◽

Essential Oil ◽

Food Packaging ◽

Transmission Rate ◽

Cellulose Nanofibrils ◽

Barrier Properties ◽

Light Transmittance ◽

Rate Reduction ◽

Packaging Film ◽

Oregano Essential Oil

The use of advanced and eco-friendly materials has become a trend in the field of food packaging. Cellulose nanofibrils (CNFs) were prepared from bleached bagasse pulp board by a mechanical grinding method and were used to enhance the properties of a chitosan/oregano essential oil (OEO) biocomposite packaging film. The growth inhibition rate of the developed films with 2% (w/w) OEO against E. coli and L. monocytogenes reached 99%. With the increased levels of added CNFs, the fibrous network structure of the films became more obvious, as was determined by SEM and the formation of strong hydrogen bonds between CNFs and chitosan was observed in FTIR spectra, while the XRD pattern suggested that the strength of diffraction peaks and crystallinity of the films slightly increased. The addition of 20% CNFs contributed to an oxygen-transmission rate reduction of 5.96 cc/m2·day and water vapor transmission rate reduction of 741.49 g/m2·day. However, the increase in CNFs contents did not significantly improve the barrier properties of the film. The addition of 60% CNFs significantly improved the barrier properties of the film to light and exhibited the lowest light transmittance (28.53%) at 600 nm. Addition of CNFs to the chitosan/OEO film significantly improved tensile strength and the addition of 60% CNFs contributed to an increase of 16.80 MPa in tensile strength. The developed chitosan/oregano essential oil/CNFs biocomposite film with favorable properties and antibacterial activity can be used as a green, functional material in the food-packaging field. It has the potential to improve food quality and extend food shelf life.

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