The physiochemical and preservation properties of anthocyanidin/chitosan nanocomposite-based edible films containing cinnamon-perilla essential oil pickering nanoemulsions

The research aim was to use orange essential oil and trehalose in a carrageenan matrix to form edible packaging. The edible packaging experimentally produced by casting from an aqueous solution were evaluated by the following analysis: UV-Vis spectrum, transparency value, transmittance, attenuated total reflectance Fourier-Transform spectroscopy (FTIR), scanning electron microscopy (SEM) and antimicrobial activity. The obtained results showed that the combination of orange essential oil with trehalose decreases the transmittance value in the UV and Vis regions (up to 0.14% ± 0.02% at 356 nm), meaning that produced films can act as a UV protector. Most produced films in the research were resistant to Gram-positive bacteria (Staphylococcus aureus subsp. aureus), though most films did not show antibacterial properties against Gram-negative bacteria and yeasts. FTIR and SEM confirmed that both the amount of carrageenan used and the combination with orange essential oil influenced the compatibility of trehalose with the film matrix. The research showed how different combinations of trehalose, orange essential oils and carrageenan can affect edible film properties. These changes represent important information for further research and the possible practical application of these edible matrices.

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Basil Essential Oil: Composition, Antimicrobial Properties, and Microencapsulation to Produce Active Chitosan Films for Food Packaging

Foods ◽

10.3390/foods10010121 ◽

2021 ◽

Vol 10 (1) ◽

pp. 121

Author(s):

Ghita Amor ◽

Mohammed Sabbah ◽

Lucia Caputo ◽

Mohamed Idbella ◽

Vincenzo De Feo ◽

...

Keyword(s):

Antimicrobial Activity ◽

Essential Oil ◽

Shelf Life ◽

Food Packaging ◽

Antimicrobial Properties ◽

Edible Films ◽

Biological Properties ◽

Oil Composition ◽

Packaging System ◽

Cooked Ham

The essential oil (EO) from basil—Ocimum basilicum—was characterized, microencapsulated by vibration technology, and used to prepare a new type of packaging system designed to extend the food shelf life. The basil essential oil (BEO) chemical composition and antimicrobial activity were analyzed, as well as the morphological and biological properties of the derived BEO microcapsules (BEOMC). Analysis of BEO by gas chromatography demonstrated that the main component was linalool, whereas the study of its antimicrobial activity showed a significant inhibitory effect against all the microorganisms tested, mostly Gram-positive bacteria. Moreover, the prepared BEOMC showed a spheroidal shape and retained the EO antimicrobial activity. Finally, chitosan-based edible films were produced, grafted with BEOMC, and characterized for their physicochemical and biological properties. Since their effective antimicrobial activity was demonstrated, these films were tested as packaging system by wrapping cooked ham samples during 10 days of storage, with the aim of their possible use to extend the shelf life of the product. It was demonstrated that the obtained active film can both control the bacterial growth of the cooked ham and markedly inhibit the pH increase of the packaged food.

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Structure, physical and antioxidant properties of chitosan-gum arabic edible films incorporated with cinnamon essential oil

International Journal of Biological Macromolecules ◽

10.1016/j.ijbiomac.2019.04.189 ◽

2019 ◽

Vol 134 ◽

pp. 230-236 ◽

Cited By ~ 19

Author(s):

Tian Xu ◽

ChengCheng Gao ◽

Xiao Feng ◽

Yuling Yang ◽

Xinchun Shen ◽

...

Keyword(s):

Essential Oil ◽

Antioxidant Properties ◽

Gum Arabic ◽

Edible Films ◽

Cinnamon Essential Oil

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Antibacterial activity of pectic-based edible films incorporated with Mexican lime essential oil

Food Control ◽

10.1016/j.foodcont.2014.10.044 ◽

2015 ◽

Vol 50 ◽

pp. 907-912 ◽

Cited By ~ 42

Author(s):

Daniela Sánchez Aldana ◽

Sergio Andrade-Ochoa ◽

Cristóbal N. Aguilar ◽

Juan C. Contreras-Esquivel ◽

Guadalupe V. Nevárez-Moorillón

Keyword(s):

Antibacterial Activity ◽

Essential Oil ◽

Edible Films ◽

Mexican Lime

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Fungal Inactivation by Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Amaranth, Chitosan, or Starch Edible Films

Journal of Food Science ◽

10.1111/j.1750-3841.2010.01524.x ◽

2010 ◽

Vol 75 (3) ◽

pp. M127-M133 ◽

Cited By ~ 48

Author(s):

Raúl Avila-Sosa ◽

Erika Hernández-Zamoran ◽

Ingrid López-Mendoza ◽

Enrique Palou ◽

María Teresa Jiménez Munguía ◽

...

Keyword(s):

Essential Oil ◽

Edible Films

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Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets

International Journal of Food Microbiology ◽

10.1016/j.ijfoodmicro.2014.01.001 ◽

2014 ◽

Vol 174 ◽

pp. 88-97 ◽

Cited By ~ 109

Author(s):

Mohammad Jouki ◽

Farideh Tabatabaei Yazdi ◽

Seyed Ali Mortazavi ◽

Arash Koocheki ◽

Naimeh Khazaei

Keyword(s):

Rainbow Trout ◽

Essential Oil ◽

Shelf Life ◽

Edible Films ◽

Life Extension ◽

Shelf Life Extension ◽

Thyme Essential Oil ◽

Seed Mucilage

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

Food Research ◽

10.26656/fr.2017.5(2).285 ◽

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.

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

Biointerface Research in Applied Chemistry ◽

10.33263/briac124.46034612 ◽

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.

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Encapsulation of Grapefruit Essential Oil in Emulsion-Based Edible Film Prepared by Plum (Pruni Domesticae Semen) Seed Protein Isolate and Gum Acacia Conjugates

Coatings ◽

10.3390/coatings10080784 ◽

2020 ◽

Vol 10 (8) ◽

pp. 784

Author(s):

Chen Li ◽

Jiliu Pei ◽

Xiaohui Xiong ◽

Feng Xue

Keyword(s):

Essential Oil ◽

Seed Protein ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Surface Hydrophobicity ◽

Inhibitory Effect ◽

Edible Films ◽

Continuous Phase ◽

Protein Isolate ◽

Gum Acacia

A dry-heated Maillard reaction was used to prepare plum seed protein isolate and gum acacia conjugates. Emulsion-based edible films (EBEF) were prepared by the encapsulation of grapefruit essential oil using conjugates solution as the continuous phase. The conjugates formed from 3 days of dry heating showed a significant improvement in emulsifying properties due to the unfolding of protein, as confirmed by structure analysis. The droplet size, electrical charge, and viscosity of emulsions increased with the increasing essential oil concentration, and all emulsions exhibited ‘gel’-like behavior. The water vapor barrier property, surface hydrophobicity, mechanical properties, and thermal stability of the films were improved as the essential oil content increased in the range of 1–4% due to enhancement in intermolecular interaction and compatibility, as well as a denser microstructure. Furthermore, all films exhibited an inhibitory effect against E. coli, while their radical scavenging activity depended on the release rate from films. The results obtained in this work confirmed that EBEF could be used as a novel food active packaging in the near future.

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