Characterization of edible film containing essential oils in hydroxypropyl methylcellulose and its effect on quality attributes of ‘Formosa’ plum (Prunus salicina L.)

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.

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Extraction, Characterization of Essential Oils of Ginger (Zingiber officinale rosco) and Study the Effectiveness of Antimicrobial on Shelf life extension of Minced Beef Meat

Basrah Journal of Agricultural Sciences ◽

10.33762/bagrs.2016.123587 ◽

2016 ◽

Vol 29 (2) ◽

pp. 523-535

Author(s):

Nawal K. Z. Al-Fadhly

Keyword(s):

Essential Oils ◽

Shelf Life ◽

Zingiber Officinale ◽

Life Extension ◽

Beef Meat ◽

Shelf Life Extension ◽

Minced Beef

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Development and characterization of sodium alginate based active edible films incorporated with essential oils of some medicinal plants

International Journal of Biological Macromolecules ◽

10.1016/j.ijbiomac.2019.12.093 ◽

2020 ◽

Vol 145 ◽

pp. 124-132 ◽

Cited By ~ 18

Author(s):

Zineb Mahcene ◽

Aminata Khelil ◽

Sara Hasni ◽

Perihan Kubra Akman ◽

Fatih Bozkurt ◽

...

Keyword(s):

Medicinal Plants ◽

Essential Oils ◽

Sodium Alginate ◽

Edible Films

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Characterization of essential oils extracted from different aromatic plants by FTIR spectroscopy

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Food Science and Technology ◽

10.15835/buasvmcn-fst:12634 ◽

2017 ◽

Vol 74 (1) ◽

pp. 37 ◽

Cited By ~ 2

Author(s):

Maria Ioana MORAR ◽

Florinela FETEA ◽

Ancuta Mihaela ROTAR ◽

Melinda NAGY ◽

Cristina Anamaria SEMENIUC

Keyword(s):

Essential Oils ◽

Ftir Spectroscopy ◽

Ftir Spectra ◽

Aromatic Plants

Four essential oils isolated from dried leaves of parsley, lovage, basil, and thyme were investigated by FTIR spectroscopy. FTIR spectra revealed characteristic key bands for the main compounds of tested essential oils.

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Chemical characterization of the essential oils of some aromatic plants of industrial interest from Uttarakhand, India

Medicinal Plants - International Journal of Phytomedicines and Related Industries ◽

10.5958/j.0975-4261.4.2.002 ◽

2012 ◽

Vol 4 (2) ◽

pp. 71

Author(s):

Archana P. Raina ◽

K.S. Negi

Keyword(s):

Essential Oils ◽

Chemical Characterization ◽

Aromatic Plants

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Conditions to Prolonged Release of Microencapsulated Carvacrol on Alginate Films as Affected by Emulsifier Type and PH

International Journal of Polymer Science ◽

10.1155/2015/173193 ◽

2015 ◽

Vol 2015 ◽

pp. 1-12 ◽

Cited By ~ 2

Author(s):

Silvia Matiacevich ◽

Natalia Riquelme ◽

María Lidia Herrera

Keyword(s):

Storage Time ◽

Antimicrobial Agents ◽

Antimicrobial Properties ◽

Edible Film ◽

Initial Time ◽

Tween 20 ◽

Prolonged Release ◽

E Coli ◽

Fresh Foods

Alginate from algal biomass is used as edible film and the incorporation of antimicrobial agents improves its performance to increase the shelf-life of fresh foods. However, environmental conditions and intrinsic properties of films influence their release. The aim of this study was to investigate the effect of the concentration and type of encapsulating agent and pH of emulsions on the physical and antimicrobial properties of alginate-carvacrol films. Films containing alginate, carvacrol as antimicrobial agent, and Tween 20 or trehalose (0.25 and 0.75% w/w) as encapsulating agents were obtained from suspensions at pH 4 and pH 8. Physical characterization of emulsions and films and antimicrobial properties (E. coliandB. cinerea) was evaluated. Results showed that droplets size depended on trehalose concentration, but emulsion stability depended on pH and type of encapsulating agent, being more stable samples with trehalose at pH 4. Although films with Tween 20 presented the highest opacity, they showed the best antimicrobial properties at initial time; however, during storage time, they lost their activity before samples with trehalose and relative humidity (RH) was the principal factor to influence their release. Therefore, sample formulated with 0.25% trehalose at pH 4 and stored at 75% RH had the best potential as edible film for fresh fruits.

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