Preparation and characterization of grass carp collagen-chitosan-lemon essential oil composite films for application as food packaging

2020 ◽  
Vol 160 ◽  
pp. 340-351 ◽  
Author(s):  
Yue Jiang ◽  
Wenting Lan ◽  
Dur E. Sameen ◽  
Saeed Ahmed ◽  
Wen Qin ◽  
...  
Keyword(s):  
Essential Oil ◽  
Grass Carp ◽  
Food Packaging ◽  
Composite Films

scholarly journals Development and Characterization of Novel Active Chitosan Films Containing Fennel and Peppermint Essential Oils

Coatings ◽  
2020 ◽  
Vol 10 (10) ◽  
pp. 936 ◽  
Author(s):  
Ting Liu ◽  
Jingfan Wang ◽  
Fumin Chi ◽  
Zhankun Tan ◽  
Liu Liu
Keyword(s):  
Essential Oil ◽  
Composite Films ◽  
Environmental Scanning Electron Microscopy ◽  
Chitosan Film ◽  
Environmental Scanning ◽  
The Novel ◽  
Scanning Calorimetry ◽  
Chitosan Films ◽  
Water Swelling

The effects of fennel essential oil (FEO) and peppermint essential oil (PEO) on chitosan-based films were evaluated in this study. The results showed that the addition of FEO and PEO slightly increased the density and thickness, while significantly decreasing the moisture content, water swelling, and solubility properties. The color values (L, a, b, ΔE and whiteness index (WI)) of the composite films containing FEO and PEO changed obviously with a tendency toward yellowness, which was beneficial in resisting food decomposition caused by ultraviolet light. The differential scanning calorimetry (DSC) and fourier-transform-infrared (FTIR) results indicated that the addition of FEO and PEO affected the structure of the chitosan films, while the interaction between the chitosan and polyphenols in FEO and PEO established new hydrogen bonds and improved the thermal stability. The environmental scanning electron microscopy (ESEM) illustrated that the surfaces of the composite films containing FEO and PEO were smooth, but the cross-section was rougher than in pure chitosan film. Furthermore, the composite films containing FEO and PEO exhibited prominent antioxidant activity. In short, the novel active chitosan-based films with incorporated FEO and PEO present broad application prospects in fresh-cut meat or vegetable packaging.

scholarly journals Characterization of Carboxymethyl Cellulose Films Incorporated with Chinese Fir Essential Oil and Their Application to Quality Improvement of Shine Muscat Grape

Coatings ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 97
Author(s):  
Luyu Mei ◽  
Liuxin Shi ◽  
Xiuli Song ◽  
Su Liu ◽  
Qiang Cheng ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Essential Oil ◽  
Carboxymethyl Cellulose ◽  
Food Packaging ◽  
Water Solubility ◽  
Composite Films ◽  
Antimicrobial Properties ◽  
Chinese Fir ◽  
Volatile Components ◽  
Scanning Calorimetry

In this study, carboxymethyl cellulose (CMC) films containing 1%, 2%, and 3% Chinese fir essential oil (CFEO) were prepared. The mechanical, optical, physical, microstructural, thermal stability and antimicrobial properties of the films were studied. A traditional steam distillation method was applied for CFEO extraction, in which 35 volatile components were identified. The research results showed that the CMC film mixed with 1% CFEO had the highest tensile strength (TS) and elongation at break (EB), whereas the flexibility was decreased under higher concentrations of CFEO. However, the film’s degree of transparency under controlled humidity did not decrease with an increase in CFEO concentration; thus, the sensory evaluation was not adversely effect. Furthermore, the thickness and the water solubility (WS) of film increased after the addition of CFEO. The thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC) results indicated that the thermal stability of the CMC-CFEO films improved. Moreover, the composite films showed excellent inhibitory effects toward Gram-positive bacterias and Penicillium citrinum. The treatments of grapes with CMC + 1% CFEO resulted in the best properties during storage. CMC-CFEO film can be a candidate for food packaging due to its excellent performances.

Characterization of soluble soybean polysaccharide film incorporated essential oil intended for food packaging

2013 ◽  
Vol 98 (1) ◽  
pp. 1127-1136 ◽  
Author(s):  
Davoud Salarbashi ◽  
Sima Tajik ◽  
Mehran Ghasemlou ◽  
Saeedeh Shojaee-Aliabadi ◽  
Mostafa Shahidi Noghabi ◽  
...  
Keyword(s):  
Essential Oil ◽  
Food Packaging ◽  
Polysaccharide Film

Physico-chemical Characterization of Edible Packaging Film Supplemented with Ocimum (Tulsi) Essential oil

2021 ◽  
Vol 37 (2) ◽  
pp. 362-367
Author(s):  
Simranpreet Kaur ◽  
Chayanika Putatunda
Keyword(s):  
Essential Oil ◽  
Food Packaging ◽  
Uv Light ◽  
Chemical Characterization ◽  
Zone Of Inhibition ◽  
Adverse Health Effects ◽  
Physico Chemical ◽  
Edible Packaging ◽  
Total Moisture Content

The concern about the possible adverse health effects of plastic based food packaging as well as the environmental pollution caused by plastics has lead to efforts in looking for alternative, eco-friendly and biocompatible food packaging materials. In the present investigation, a composite edible film was prepared from whey, pectin and gelatin, which was supplemented withOcimum essential oil. These films were characterized for thickness, transparency towards visible and UV light, and total moisture content. Antimicrobial activity of these films were examined against Escherichia coli MTCC 118, Pseudomonas aeruginosa MTCC 741, Staphylococcus aureus MTCC 96, Bacillus cereus MTCC 1272and Pseudomonas fluorescens MTCC 103. The film activity was found to bemaximumagainst B. cereus with 8 mm zone of inhibition on addition of 6% of Ocimum essential oil. The films were also active against all other pathogens except P. aeruginosa.

scholarly journals Preparation and Characterization of Ginger Essential Oil Microcapsule Composite Films

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2268
Author(s):  
Huahua Wang ◽  
Mengyao Li ◽  
Zhouyong Dong ◽  
Tiehua Zhang ◽  
Qingyu Yu
Keyword(s):  
Essential Oil ◽  
Food Packaging ◽  
Composite Films ◽  
Storage Period ◽  
Gelatin Film ◽  
Scanning Calorimetry ◽  
Application Range ◽  
Gelatin Films ◽  
Entire Storage Period ◽  
High Level

New food packaging has shown research significance in the face of increasing demand for high-quality foods and growing attention paid to food safety. In this study, ginger essential oil microcapsule composite films were prepared by combining microcapsules prepared by a complex coacervation method with gelatin films, and the mechanical properties and active functions of the composite films were analyzed. Fourier-transform infrared spectroscopy and differential scanning calorimetry confirmed the successful encapsulation of ginger essential oil. The scanning electron microscopy of the composite films showed the microcapsules and gelatin film matrix were highly compatible. During the entire storage period, the antioxidant capacity of the ginger essential oil microcapsule films weakened more slowly than ginger essential oil microcapsules and could be maintained at a relatively high level for a long time. The microcapsule films had excellent inhibitory effects on Escherichia coli, Staphylococcus aureus, and Bacillus subtilis. Therefore, the direct addition of microcapsules to a film matrix can broaden the application range of microcapsules and increase the duration of the release of active ingredients. Ginger essential oil microcapsule films are potential biodegradable food packaging films with long-lasting activity.

Preparation and Characterization of poly(L-lactide) /poly (ε-caprolactone) Composite Films for Food Packaging Application

2013 ◽  
Vol 750-752 ◽  
pp. 845-848 ◽  
Author(s):  
Ji Yi Yang ◽  
Yu Yue Qin ◽  
Jian Xin Cao ◽  
Ming Wei Yuan ◽  
Shi Qi Liu ◽  
...  
Keyword(s):  
Tensile Strength ◽  
Composite Film ◽  
Food Packaging ◽  
Composite Films ◽  
Elongation At Break

Poly (L-lactide) (PLLA) and poly (ε-caprolactone) (PCL) were produced by solution mixing and cast into films. The films were characterized by morphological, mechanical, and barrier behavior tests to evaluate the effect of the PCL. The micrographs of the fractured surfaces showed the morphology of the phase separated system, with the dispersed PCL phase higher than 30%. The elongation at break of PLLA was improved significantly (p<0.05) in the blends while the tensile strength decreased significantly (p<0.05) with increase of PCL content. WVP of PLLA/PCL films significantly decreased (p< 0.05) by blending with PCL. When the ratio of PLLA/PCL increased from 100/0 to 50/50, WVP of PLLA/PCL films decreased from 1.85±0.15 (×10-14kgm/m2sPa) to 1.27±0.06 (×10-14kgm/m2sPa). The results showed that PLLA/PCL blend can be a novel composite film for food packaging applications.

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