Active and sustainable materials from rice starch, fish protein and oregano essential oil for food packaging

2017 ◽  
Vol 97 ◽  
pp. 268-274 ◽  
Author(s):  
Viviane Patrícia Romani ◽  
Carlos Prentice-Hernández ◽  
Vilásia Guimarães Martins
Keyword(s):  
Essential Oil ◽  
Food Packaging ◽  
Rice Starch ◽  
Fish Protein ◽  
Oregano Essential Oil ◽  
Sustainable Materials

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

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

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

Polymers ◽  
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.

scholarly journals Natural Antimicrobial Nano Composite Fibres Manufactured from a Combination of Alginate and Oregano Essential Oil

Nanomaterials ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 2062
Author(s):  
Hao Lu ◽  
Jonathan A. Butler ◽  
Nicole S. Britten ◽  
Prabhuraj D. Venkatraman ◽  
Sameer S. Rahatekar
Keyword(s):  
Essential Oil ◽  
Food Packaging ◽  
Antimicrobial Properties ◽  
Electrospinning Process ◽  
Wound Dressings ◽  
Natural Antimicrobial ◽  
Oregano Essential Oil ◽  
Crosslinking Process ◽  
Medical Textiles ◽  
Alginate Fibres

Alginate is a linear biodegradable polysaccharide polymer, which is bio-renewable and widely used for various biomedical applications. For the next generation of medical textiles, alginate nanofibres are desirable for their use in wound dressings that are biocompatible, sustainable, and abundantly available. This study has developed a unique manufacturing process for producing alginate nanofibres with exceptional antimicrobial properties of oregano essential oil (OEO) as a natural antimicrobial agent. OEO with varying degrees of concentration was incorporated in an aqueous alginate solution. Appropriate materials and electrospinning process parameter selection allowed us to manufacture alginate fibres with a range of diameters between 38 and 105 nm. A unique crosslinking process for alginate nanofibres using extended water soaking was developed. Mechanical characterisation using micro-mechanical testing of nonwoven electrospun alginate/oregano composite nanofibres revealed that it was durable. An extensive antimicrobial study was carried out on alginate/oregano composite nanofibres using a range of Gram-positive (methicillin-resistant Staphylococcus aureus (MRSA) and Listeria monocytogenes) and Gram-negative bacteria (Klebsiella pneumoniae and Salmonella enterica), which are common wound and food pathogens. The results indicated that increasing the concentration of OEO from 2 to 3 wt % showed improved antimicrobial activity against all pathogens, and activity was significantly improved against MRSA compared to a non-alginate-based control disk containing OEO. Therefore, our research suggests that all-natural alginate/oregano nanofibre composite textiles offer a new generation of medical textiles for advanced wound dressing technology as well as for food packaging applications.

scholarly journals Antibacterial Activity of Biocellulose with Oregano Essential Oil against Cronobacter Strains

Polymers ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 1647
Author(s):  
Gulden Nagmetova ◽  
Anna Berthold-Pluta ◽  
Monika Garbowska ◽  
Askar Kurmanbayev ◽  
Lidia Stasiak-Różańska
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Bacterial Cellulose ◽  
Food Packaging ◽  
Antimicrobial Agents ◽  
Control Sample ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Final Thickness ◽  
Oregano Essential Oil

Biocellulose, named “the biomaterial of the future”, is a natural and ecologically friendly polymer, produced by selected acetic acid bacteria strains. Biocellulose impregnated with antimicrobial agents can be used as a novel, safe, and biodegradable food packaging material, helping extend the shelf life of some products and may also have the chance to replace typical plastic packaging, which is a big environmental problem these days. This study aimed to evaluate if cellulose impregned with natural oregano essential oil could show antibacterial activity against Cronobacter strains, which can occur in food, causing diseases and food poisoning. Bacterial cellulose was obtained from two acetic bacteria strains, Gluconacetobacter hansenii ATCC 23769 and Komagataeibacter sp. GH1. Antibacterial activity was studied by the disc-diffusion method against chosen Cronobacter strains, isolated from the plant matrix. Oregano essential oil has been shown to penetrate into the structure of bacterial cellulose, and after applying cellulose to the solid medium, it showed the ability to migrate. Biopolymer from the strain K. sp. GH1 was able to better absorb and retain essential oregano oil (OEO) compared to bacterial cellulose (BC) produced by the G. hansenii ATCC 23769. Bacterial cellulose with oregano essential oil from strain Komagataeibacter GH1 showed generally greater inhibitory properties for the growth of tested strains than its equivalent obtained from G. hansenii. This was probably due to the arrangement of the polymer fibers and its final thickness. The largest zone of inhibition of strain growth was observed in relation to C. condimenti s37 (32.75 mm ± 2.8). At the same time, the control sample using filter paper showed an inhibition zone of 36.0 mm ± 0.7. A similar inhibition zone (28.33 mm ± 2.6) was observed for the C. malonaticus lv31 strain, while the zone in the control sample was 27.1 mm ± 0.7. Based on this study, it was concluded that bacterial cellulose impregnated with oregano essential oil has strong and moderate antimicrobial activity against all presented strains of the genus Cronobacter isolated from plant matrix. Obtained results give a strong impulse to use this biopolymer as ecological food packaging in the near future.

Development of PLA films containing oregano essential oil (Origanum vulgareL.virens) intended for use in food packaging

2016 ◽  
pp. 1-13 ◽  
Author(s):  
M. Llana-Ruiz-Cabello ◽  
S. Pichardo ◽  
J.M. Bermúdez ◽  
A. Baños ◽  
C. Núñez ◽  
...  
Keyword(s):  
Essential Oil ◽  
Food Packaging ◽  
Oregano Essential Oil

scholarly journals Flavored Olive Oil as a Preservation Means of Reduced Salt Spanish Style Green Table Olives (cv. Chalkidiki)

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 392
Author(s):  
Maria Papapostolou ◽  
Fani T. Mantzouridou ◽  
Maria Z. Tsimidou
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Olive Oil ◽  
Population Control ◽  
Microbiological Quality ◽  
Table Olives ◽  
Lemon Balm ◽  
Oregano Essential Oil ◽  
Microbiological Parameters ◽  
Reduced Salt

Reformulation of products fermented in brine is a challenging area of research. Continuing the efforts toward the establishment of table olives as a healthy food for all population groups, this study aimed at examining whether olive oil flavored with essential oils can be used as a preservation means for reduced salt Spanish style green table olives (cv. Chalkidiki). Response surface methodology was applied to organize experimentation and assess data. As independent factors, concentrations of the essential oils used (oregano, lemon balm and bay laurel) and time of storage under vacuum were set. Microbiological parameters (pathogens and fermentation-related microbes), color and firmness attributes were used as responses. Models indicated that each essential oil exerted a preservative role to maintain microbiological quality of reduced salt table olives. Concurrently, appearance attributes of the latter were retained at desirable values. Oregano essential oil had a profound role against pathogens. Lemon balm and bay laurel essential oils were found to be important for yeast population control. The results are promising toward the use of flavored olive oil as a preservation means for tailor-made reduced salt table olives, a practice that may enhance local industry innovative activity in a practical and effective way.

scholarly journals Effect of Na- and Organo-Modified Montmorillonite/Essential Oil Nanohybrids on the Kinetics of the In Situ Radical Polymerization of Styrene

Nanomaterials ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 474
Author(s):  
Ioannis S. Tsagkalias ◽  
Alexandra Loukidi ◽  
Stella Chatzimichailidou ◽  
Constantinos E. Salmas ◽  
Aris E. Giannakas ◽  
...  
Keyword(s):  
Essential Oil ◽  
Radical Polymerization ◽  
Food Packaging ◽  
In Situ Polymerization ◽  
Average Molecular Weight ◽  
Monomer Conversion ◽  
Hydroxyl Groups ◽  
Modified Montmorillonite ◽  
Kinetics Of

The great concern about the use of hazardous additives in food packaging materials has shown the way to new bio-based materials, such as nanoclays incorporating bioactive essential oils (EO). One of the still unresolved issues is the proper incorporation of these materials into a polymeric matrix. The in situ polymerization seems to be a promising technique, not requiring high temperatures or toxic solvents. Therefore, in this study, the bulk radical polymerization of styrene was investigated in the presence of sodium montmorillonite (NaMMT) and organo-modified montmorillonite (orgMMT) including thyme (TO), oregano (OO), and basil (BO) essential oil. It was found that the hydroxyl groups present in the main ingredients of TO and OO may participate in side retardation reactions leading to lower polymerization rates (measured gravimetrically by the variation of monomer conversion with time) accompanied by higher polymer average molecular weight (measured via GPC). The use of BO did not seem to affect significantly the polymerization kinetics and polymer MWD. These results were verified from independent experiments using model compounds, thymol, carvacrol and estragol instead of the clays. Partially intercalated structures were revealed from XRD scans. The glass transition temperature (from DSC) and the thermal stability (from TGA) of the nanocomposites formed were slightly increased from 95 to 98 °C and from 435 to 445 °C, respectively. Finally, better dispersion was observed when orgMMT was added instead of NaMMT.

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