Effects of zein stabilized clove essential oil Pickering emulsion on the structure and properties of chitosan-based edible films

2020 ◽  
Vol 156 ◽  
pp. 111-119 ◽  
Author(s):  
Yaoyao Xu ◽  
Yifu Chu ◽  
Xiao Feng ◽  
Chengcheng Gao ◽  
Di Wu ◽  
...  
Keyword(s):  
Essential Oil ◽  
Pickering Emulsion ◽  
Edible Films ◽  
Structure And Properties ◽  
Clove Essential Oil

scholarly journals Characterization of tuna (Thunnus albacares) skin gelatin edible film incorporated with clove and ginger essential oils and different surfactants

Food Research ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 440-450
Author(s):  
E. Sutrisno ◽  
A. Ningrum ◽  
Supriyadi ◽  
H.S.H. Munawaroh ◽  
Siti Aisyah ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Functional Properties ◽  
Radical Scavenging ◽  
Edible Films ◽  
Edible Film ◽  
Soy Lecithin ◽  
Tuna Fish ◽  
Clove Essential Oil ◽  
And Control

Tuna skin gelatin has the ability to form a good film, transparent color, and a good barrier against oxygen, CO2, and lipids. But the tuna skin gelatin edible film needs to be modified by adding hydrophobic materials and surfactants, to improve their physical and functional properties. The objectives were to determine the physical properties, antioxidant activity, and antimicrobial of tuna skin gelatin edible film were incorporated with ginger, clove essential oils, and surfactants. The stage 1) the extraction of gelatin from the tuna fish skin, 2) making edible films: ginger-tween edible film (GTF), ginger-soy lecithin edible film(GSF), clove-Tween® 20 edible films (CTF), and clove-soy lecithin edible film (CSF). The results showed an increase of thickness, *b values, and the highest value (*b) on GTF, but did not significantly affect *L and *a value. CTF and CSF have higher tensile strength compared to GTF, GSF, and control but not significantly different for elongation at break for all samples. Water vapor permeability was not significantly different amongst all edible films. Solubility decrease when clove essential oil was incorporated, in comparison with GTF, GSF, and control. Fourier transform infrared spectroscopy analyses spectra indicated that edible film added with clove essential oil and soy lecithin exhibited higher hydrophobicity than the control edible film. CTF showed the highest DPPH radical scavenging activities and the highest antimicrobial inhibitory activity. Therefore, clove essential oil and both surfactants could affect the physical and functional properties of resulting edible films.

scholarly journals Physical and Barrier Properties of Clove Essential Oil Loaded Potato Starch Edible Films

2021 ◽  
Vol 12 (4) ◽  
pp. 4603-4612
Keyword(s):  
Essential Oil ◽  
Potato Starch ◽  
Barrier Properties ◽  
Edible Films ◽  
Homogeneous Distribution ◽  
Vapor Permeability ◽  
Gas Barrier ◽  
Active Food Packaging ◽  
Clove Essential Oil ◽  
Gas Barrier Properties

This study explores the effect of Clove essential oil (CEO) nanoemulsion on the physical and physicochemical properties of potato starch edible films. Mechanical properties at puncture tests, film thermal stability, morphology, color CIELAB parameters, water vapor permeability, and gas barrier properties towards oxygen and carbon dioxide were determined. Films were characterized with white color and high opacity. The films' surface morphology was examined by polarized microscopy, and homogeneous distribution of the incorporated nanoemulsion into the edible film was observed. The loaded CEO improved the water and gas barrier properties of the films. In this way, the formulated new multicomponent films are suitable for use in the design of active food packaging.

scholarly journals A chitosan-based edible film with clove essential oil and nisin for improving the quality and shelf life of pork patties in cold storage

RSC Advances ◽  
2020 ◽  
Vol 10 (30) ◽  
pp. 17777-17786 ◽  
Author(s):  
Karthikeyan Venkatachalam ◽  
Somwang Lekjing
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Cold Storage ◽  
Edible Films ◽  
Edible Film ◽  
Clove Essential Oil ◽  
Pork Patties ◽  
Quality And Shelf Life

This study assessed chitosan (CS)-based edible films with clove essential oil (CO) and nisin (NI) singly or in combination, for improving quality and shelf life of pork patties stored in cold conditions.

Antimicrobial Activity of Composite Edible Films Based on Fish Gelatin and Chitosan Incorporated with Clove Essential Oil

2009 ◽  
Vol 18 (1-2) ◽  
pp. 46-52 ◽  
Author(s):  
J. Gómez-Estaca ◽  
A. López de Lacey ◽  
M. C. Gómez-Guillén ◽  
M. E. López-Caballero ◽  
P. Montero
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Edible Films ◽  
Fish Gelatin ◽  
Clove Essential Oil

scholarly journals Alginate/κ-Carrageenan-Based Edible Films Incorporated with Clove Essential Oil: Physico-Chemical Characterization and Antioxidant-Antimicrobial Activity

Polymers ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 354
Author(s):  
Aji Prasetyaningrum ◽  
Dani P. Utomo ◽  
Al Farrel A. Raemas ◽  
Tutuk D. Kusworo ◽  
Bakti Jos ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Tensile Strength ◽  
Essential Oil ◽  
Water Solubility ◽  
Antibacterial Properties ◽  
Chemical Characterization ◽  
Crystallinity Index ◽  
Edible Films ◽  
Elongation At Break ◽  
Clove Essential Oil

This study aimed to enhance the properties of CaCl2 crosslinked sodium alginate/k-carrageenan (SA/KC) incorporated with clove essential oil (CEO). An evaluation of the modification effects on physicochemical, morphological, antioxidant, and antibacterial properties was performed. The properties were observed at various SA/KC ratios (10/0 to 1.5/1), CEO (1.5% to 3%), and CaCl2 (0% to 2%). The surface morphology was improved by addition of KC and CaCl2. The Fourier transform infrared (FTIR) result showed insignificant alteration of film chemical structure. The X-ray diffraction (XRD) result confirmed the increased crystallinity index of the film by CaCl2 addition. On physicochemical properties, a higher proportion of SA/KC showed the declined tensile strength, meanwhile both elongation at break and water solubility were increased. The incorporated CEO film reduced both tensile strength and water solubility; however, the elongation at break was significantly increased. The presence of Ca2+ ions remarkably increased the tensile strength despite decreased water solubility. Overall, the addition of KC and CaCl2 helped in repairing the mechanical properties and flexibility. CEO incorporation showed the effectiveness of profiling the antioxidant and antimicrobial activity indicated by high 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity up to 90.32% and inhibition zone of E. coli growth up to 113.14 mm2.

REVIEW : KARAKTERISTIK FISIK DAN DAYA IRITASI MINYAK ATSIRI BUNGA CENGKEH (Syzygium aromaticum) DALAM BEBERAPA TIPE BASIS SEBAGAI ANTI-INFLAMASI

2020 ◽  
Vol 5 (2) ◽  
pp. 364-375
Author(s):  
Amraini Amelia ◽  
◽  
Nining Sugihartini ◽  
Hari Susanti ◽  
Keyword(s):  
Essential Oil ◽  
Physical Properties ◽  
Research Method ◽  
Water Soluble ◽  
Syzygium Aromaticum ◽  
Absorption Properties ◽  
Inflammatory Drugs ◽  
Clove Essential Oil ◽  
Soluble Base ◽  
Essential Oil Formulations

This review aims to determine the types of bases that can be used every day, which are effective and efficient as anti-inflammatory drugs. The research method used was to review the development of clove essential oil formulations that have been carried out using various concentrations of various types of bases including M / A type cream, A / M type cream, water soluble base, lotion, emulgel, hydrocarbons, hydrogels and absorbents. The recommended formulation is type M / A cream with a concentration of 5% clove flower essential oil. The types of bases studied were M / A cream, type A / M cream, water soluble base, lotion, emulgel, hydrocarbons, hydrogels and absorption properties which had good physical properties and did not irritate the skin of the test animals. This review refers to several national and international journals released in the last ten years, from 2010 to 2020.

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