Preparation and characterization of clove essential oil loaded nanoemulsion and pickering emulsion activated pullulan-gelatin based edible film

2021 ◽  
Author(s):  
Yi Shen ◽  
Zhi-Jing Ni ◽  
Kiran Thakur ◽  
Jian-Guo Zhang ◽  
Fei Hu ◽  
...  
Keyword(s):  
Essential Oil ◽  
Pickering Emulsion ◽  
Edible Film ◽  
Clove Essential Oil

scholarly journals Development of a Millet Starch Edible Film Containing Clove Essential Oil

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 184 ◽  
Author(s):  
Alaa G. Al-Hashimi ◽  
Altemimi B. Ammar ◽  
Lakshmanan G. ◽  
Francesco Cacciola ◽  
Naoufal Lakhssassi
Keyword(s):  
Antioxidant Activity ◽  
Essential Oil ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Barrier Properties ◽  
Edible Film ◽  
Gas Chromatography Mass Spectrometry ◽  
Syzygium Aromaticum ◽  
Preservation Method ◽  
Clove Essential Oil

Medicinal plants contain various secondary metabolites. The present study analyzed the essential oil of buds from clove (Syzygium aromaticum L.; Family: Myrtaceae) using gas chromatography-mass spectrometry (GC-MS). GC-MS analysis showed the presence of six major phytoconstituents, such as eugenol (66.01%), caryophyllene (19.88%), caryophyllene oxide (5.80%), phenol, 2-methoxy-4-(2-propenyl)-acetate (4.55%), and humulene (3.75%). The effect of clove essential oils (CEO) at 0%, 1%, 2%, and 3% (w/w) on the mechanical and barrier properties of starch films was evaluated. The tensile strength (TS) and elongation (E) of films with clove essential oil were 6.25 ± 0.03 MPa and 5.67% ± 0.08%, respectively. The antioxidant activity of the films significantly increased the millet starch film and presented the lowest antioxidant activity (0.3%) at a 30 minute incubation for the control sample, while increasing CEO fraction in the starch film lead to an increase in antioxidant activity, and the 3% CEO combined film presented the highest antioxidant activity (15.96%) at 90 min incubation. This finding could be explained by the incorporation of clove oil containing antioxidant properties that significantly increased with the incorporation of CEO (p < 0.05). A zone of inhibition ranging from 16 to 27 mm in diameter was obtained when using a concentration of CEO ranging from 1% to 3%. We also observed the presence of an antimicrobial activity on several tested microorganism including Escherichia coli, Pseudomonas aeruginosa, Enterobacter sp, Bacillus cereus, Staphylococcus aureus, and Trichoderma fungi. Thus, the current study reveals the possibility of using a millet starch edible film as a preservation method.

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.

Preparation of Clove Essential Oil Microencapsule and Study on its Performance

2014 ◽  
Vol 651-653 ◽  
pp. 269-272 ◽  
Author(s):  
Kai Gao ◽  
Xiang Jun Liu ◽  
Xiao Lei Hao ◽  
Xia Liu
Keyword(s):  
Essential Oil ◽  
Release Rate ◽  
Slow Release ◽  
Antimicrobial Properties ◽  
Inhibition Zone ◽  
Zone Method ◽  
Irregular Shapes ◽  
Clove Essential Oil ◽  
Rhizopus Sp

In this paper,the clove essential oil was combined with β-Cyclodextrin and chitosan using the method of envelope binding,thus clove essential oil microencapsule antistaling agent was prepared.To detect the exterior characterization of microcapsule using SEM;To analyze the antimicrobial properties of microencapsules using the inhibition zone method, and the slow release rate of microencapsule was detected in 0, 2,30 °C. The results showed that the microencapsule had irregular shapes and their surfaces were covered with many cracks;the inhibition zone diameter of Rhizopus sp. and Penicillium citrinum diameter were 1.2 cm and 1.6 cm partly; microencapsules showed a slow release state under the three temperature conditions,and it had the slowest release rate under 0 °C condition.

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.

Preparation and characterization of clove essential oil-loaded liposomes

2015 ◽  
Vol 178 ◽  
pp. 52-62 ◽  
Author(s):  
Carine Sebaaly ◽  
Alia Jraij ◽  
Hatem Fessi ◽  
Catherine Charcosset ◽  
Hélène Greige-Gerges
Keyword(s):  
Essential Oil ◽  
Clove Essential Oil

Development and characterization of essential oils incorporated carrageenan based edible film for packaging of chicken patties

2016 ◽  
Vol 46 (1) ◽  
pp. 82-95 ◽  
Author(s):  
Arvind Soni ◽  
G Kandeepan ◽  
S. K. Mendiratta ◽  
Vivek Shukla ◽  
Ashish Kumar
Keyword(s):  
Essential Oil ◽  
Physicochemical Properties ◽  
Essential Oils ◽  
Shelf Life ◽  
Meat Products ◽  
Edible Films ◽  
Edible Film ◽  
Content Type ◽  
Antimicrobial Substances

Purpose – The purpose of this paper was to develop an antimicrobial edible film coated with essential oils for packaging application with characterization of its physicochemical properties. Livestock products especially meat products need special packaging system for protection. The most well-known packaging materials are polyethylene or co-polymer-based materials which have led to serious ecological problems due to their non-biodegradability and non-renewable nature. There has been a growing interest for edible films in recent years trying to reduce the amount of wastes, capable of protecting the food once the primary packaging is open, and because of public concerns about environmental protection. Various kinds of antimicrobial substances can also be incorporated into edible films to improve their functionality, as these substances could limit or prevent microbial growth on food surface. Design/methodology/approach – Biopolymers such as carrageenan and carboxymethylcellulose and their various combinations were tried to develop an edible film. The levels of antimicrobial substances such as oregano and thyme essential oils were standardized on the basis of their minimal inhibitory concentration against Escherichia coli, Salmonella pullorum, Staphylococcus aureus and Listeria monocytogenes. Standardized edible film coated with standardized concentration of essential oil was examined for different physicochemical properties and compared with edible film without essential oil. Findings – In total, 1.5 per cent (w/v) solution of carrageenan was found best suited biopolymer for edible film formation on the basis of thickness, transparency and elongation ability. Combined concentration of oregano (0.02 per cent) and thyme (0.03 per cent) essential oils were found to be best suited for coating the edible film as antimicrobial application. Research limitations/implications – Future research may benefit from the present attempt in evaluating the potency of easily available agricultural by produces for preparation of economically viable edible film incorporated with various natural biopreservatives in combination for the enhancement of shelf life. Originality/value – Antimicrobial packaging for enhancing the quality and shelf life of stored meat products offers great scope for further research in this field. Moreover, the literature pertaining to the application of edible films containing biopreservative for chicken meat products is very limited.

Fabrication and Characterization of Active Packaging Activated by Pickering Emulsion Stabilized Myristica Fragrans Essential Oil

2021 ◽  
Author(s):  
Bara Yudhistira ◽  
Chun-Ta Lung ◽  
Andi Syahrullah Sulaimana ◽  
Fuangfah Punthi ◽  
Chao-Kai Chang ◽  
...  
Keyword(s):  
Essential Oil ◽  
Pickering Emulsion ◽  
Active Packaging ◽  
Myristica Fragrans ◽  
Fabrication And Characterization
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