scholarly journals Effect of supercritical CO2 and olive leaf extract on the structural, thermal and mechanical properties of an impregnated food packaging film

2019 ◽  
Vol 145 ◽  
pp. 181-191 ◽  
Author(s):  
C. Cejudo Bastante ◽  
M.J. Cran ◽  
L. Casas Cardoso ◽  
C. Mantell Serrano ◽  
E.J. Martínez de la Ossa ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Supercritical Co2 ◽  
Food Packaging ◽  
Leaf Extract ◽  
Thermal And Mechanical Properties ◽  
Olive Leaf ◽  
Packaging Film ◽  
Olive Leaf Extract

Characterization of olive leaf extract polyphenols loaded by supercritical solvent impregnation into PET/PP food packaging films

2018 ◽  
Vol 140 ◽  
pp. 196-206 ◽  
Author(s):  
C. Cejudo Bastante ◽  
L. Casas Cardoso ◽  
M.T. Fernández Ponce ◽  
C. Mantell Serrano ◽  
E.J. Martínez de la Ossa-Fernández
Keyword(s):  
Food Packaging ◽  
Leaf Extract ◽  
Olive Leaf ◽  
Packaging Films ◽  
Olive Leaf Extract ◽  
Supercritical Solvent ◽  
Food Packaging Films

scholarly journals Development of biodegradable films with antioxidant properties based on polyesters containing α-tocopherol and olive leaf extract for food packaging applications

2014 ◽  
Vol 1 (2) ◽  
pp. 140-150 ◽  
Author(s):  
Begonya Marcos ◽  
Carmen Sárraga ◽  
Massimo Castellari ◽  
Frans Kappen ◽  
Gerald Schennink ◽  
...  
Keyword(s):  
Food Packaging ◽  
Leaf Extract ◽  
Antioxidant Properties ◽  
Biodegradable Films ◽  
Olive Leaf ◽  
Olive Leaf Extract

scholarly journals Mass Transfer and Optical Properties of Active PET/PP Food-Grade Films Impregnated with Olive Leaf Extract

Polymers ◽  
2021 ◽  
Vol 14 (1) ◽  
pp. 84
Author(s):  
Cristina Cejudo Bastante ◽  
Marlene J. Cran ◽  
Lourdes Casas Cardoso ◽  
Casimiro Mantell Serrano ◽  
Stephen W. Bigger
Keyword(s):  
Food Packaging ◽  
Leaf Extract ◽  
Polymer Surfaces ◽  
Colour Properties ◽  
Olive Leaf ◽  
Food Grade ◽  
Olive Leaf Extract ◽  
Active Food Packaging ◽  
Colour Parameters ◽  
Cielab Colour

A supercritical solvent impregnation (SSI) technique was employed to incorporate, by batch- and semicontinuous-modes, bioactive olive leaf extract (OLE) into a food-grade multilayer polyethylene terephthalate/polypropylene (PET/PP) film for active food packaging applications. The inclusion of OLE in the polymer surfaces significantly modified the colour properties of the film. A correlation of 87.06% between the CIELAB colour parameters and the amount of the OLE impregnated in the film was obtained which suggests that colour determination can be used as a rapid, non-destructive technique to estimate the OLE loading in the impregnated matrices. The UV barrier and water permeability properties of the films were not significantly modified by the incorporation of OLE. The migration of OLE into a 50% (v/v) ethanol food simulant demonstrated faster release of OLE from the PP surface than from the PET surface which may be due to the different interactions between OLE and each polymer.

scholarly journals Mechanical Properties of Surimi Gel Added with Olive Leaf Extract Powder

2019 ◽  
Vol 22 (2) ◽  
pp. 318-326
Author(s):  
Muh Ali Arsyad ◽  
Arham Rusli ◽  
Masahiro Ogawa
Keyword(s):  
Mechanical Properties ◽  
Leaf Extract ◽  
Dry Weight ◽  
Breaking Stress ◽  
Olive Leaf ◽  
Breaking Strain ◽  
Olive Leaf Extract ◽  
Surimi Gel ◽  
Important Quality

Mechanical property is important factors in determining quality of surimi-based products. Plant phenolic compound has been used to improve mechanical properties of surimi gel. The aim of this study was to determine the effects of addition of olive leaf extract powder (OLEP) on the mechanical properties of surimi gel. Addition of OLEP that contained polyphenol of 1.9 mg GAE/g dry weight to surimi increased breaking stress and breaking strain of surimi gel. The breaking stress and breaking strain of surimi gel increased with increasing OLEP concentration. The addition of 0.2% OLEP increased the breaking stress of surimi gel by 13% and the breaking strain by 27%. The addition of 0.5% OLEP resulted in a 1.2 times increase in the breaking stress and breaking strain of surimi gel. Increasing breaking stress and breaking strain of surimi gel with the addition of OLEP is caused by the integration of additional crosslinks into the protein networks via polyphenols or their derivatives. Although the addition of OLEP had a detrimental effect on whiteness of surimi gel, OLEP is still a useful functional ingredient for improving mechanical properties of surimi gel products in which the color is not an important quality.

scholarly journals Polylactide Films with the Addition of Olive Leaf Extract—Physico-Chemical Characterization

Materials ◽  
2021 ◽  
Vol 14 (24) ◽  
pp. 7623
Author(s):  
Sylwia Grabska-Zielińska ◽  
Magdalena Gierszewska ◽  
Ewa Olewnik-Kruszkowska ◽  
Mohamed Bouaziz
Keyword(s):  
Phenolic Compounds ◽  
Food Packaging ◽  
Leaf Extract ◽  
Color Change ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Content ◽  
Degree Of Crystallinity ◽  
Olive Leaf ◽  
Olive Leaf Extract

The aim of this work was to obtain and characterize polylactide films (PLA) with the addition of poly(ethylene glycol) (PEG) as a plasticizer and chloroformic olive leaf extract (OLE). The composition of OLE was characterized by LC-MS/MS techniques. The films with the potential for using in the food packaging industry were prepared using a solvent evaporation method. The total content of the phenolic compounds and DPPH radical scavenging assay of all the obtained materials have been tested. Attenuated Total Reflectance-Fourier Transform Infrared Spectroscopy (FTIR-ATR) allows for determining the molecular structure, while Scanning Electron Microscopy (SEM) indicated differences in the films’ surface morphology. Among other crucial properties, mechanical properties, thickness, degree of crystallinity, water vapor permeation rate (WVPR), and color change have also been evaluated. The results showed that OLE contains numerous active substances, including phenolic compounds, and PLA/PEG/OLE films are characterized by improved antioxidant properties. The OLE addition into PLA/PEG increases the material crystallinity, while the WVPR values remain almost unaffected. From these studies, significant insight was gained into the possibility of the application of chloroform as a solvent for both olive leaf extraction and for the preparation of OLE, PLA, and PEG-containing film-forming solutions. Finally, evaporation of the solvent from OLE can be omitted.

scholarly journals Olive leaf extract prevents obesity, cognitive decline, and depression and improves exercise capacity in mice

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Toshio Mikami ◽  
Jimmy Kim ◽  
Jonghyuk Park ◽  
Hyowon Lee ◽  
Pongson Yaicharoen ◽  
...  
Keyword(s):  
Cognitive Decline ◽  
Exercise Capacity ◽  
Endurance Exercise ◽  
Leaf Extract ◽  
Metabolic Diseases ◽  
Olive Leaf ◽  
Olive Leaf Extract ◽  
Hypoxic Conditions ◽  
G Protein Coupled ◽  
Antioxidant Effects

AbstractObesity is a risk factor for development of metabolic diseases and cognitive decline; therefore, obesity prevention is of paramount importance. Neuronal mitochondrial dysfunction induced by oxidative stress is an important mechanism underlying cognitive decline. Olive leaf extract contains large amounts of oleanolic acid, a transmembrane G protein-coupled receptor 5 (TGR5) agonist, and oleuropein, an antioxidant. Activation of TGR5 results in enhanced mitochondrial biogenesis, which suggests that olive leaf extract may help prevent cognitive decline through its mitochondrial and antioxidant effects. Therefore, we investigated olive leaf extract’s effects on obesity, cognitive decline, depression, and endurance exercise capacity in a mouse model. In physically inactive mice fed a high-fat diet, olive leaf extract administration suppressed increases in fat mass and body weight and prevented cognitive declines, specifically decreased working memory and depressive behaviors. Additionally, olive leaf extract increased endurance exercise capacity under atmospheric and hypoxic conditions. Our study suggests that these promising effects may be related to oleanolic acid’s improvement of mitochondrial function and oleuropein’s increase of antioxidant capacity.

scholarly journals Effect of Organic Modifier Types on the Physical–Mechanical Properties and Overall Migration of Post-Consumer Polypropylene/Clay Nanocomposites for Food Packaging

Polymers ◽  
2021 ◽  
Vol 13 (9) ◽  
pp. 1502
Author(s):  
Eliezer Velásquez ◽  
Sebastián Espinoza ◽  
Ximena Valenzuela ◽  
Luan Garrido ◽  
María José Galotto ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Food Packaging ◽  
Clay Nanocomposites ◽  
Organic Modifier ◽  
Thermal And Mechanical Properties ◽  
Chemical Safety ◽  
Elongation At Break ◽  
Fatty Food ◽  
Recycled Plastics ◽  
Thermal Stability Of

The deterioration of the physical–mechanical properties and loss of the chemical safety of plastics after consumption are topics of concern for food packaging applications. Incorporating nanoclays is an alternative to improve the performance of recycled plastics. However, properties and overall migration from polymer/clay nanocomposites to food require to be evaluated case-by-case. This work aimed to investigate the effect of organic modifier types of clays on the structural, thermal and mechanical properties and the overall migration of nanocomposites based on 50/50 virgin and recycled post-consumer polypropylene blend (VPP/RPP) and organoclays for food packaging applications. The clay with the most hydrophobic organic modifier caused higher thermal stability of the nanocomposites and greater intercalation of polypropylene between clay mineral layers but increased the overall migration to a fatty food simulant. This migration value was higher from the 50/50 VPP/RPP film than from VPP. Nonetheless, clays reduced the migration and even more when the clay had greater hydrophilicity because of lower interactions between the nanocomposite and the fatty simulant. Conversely, nanocomposites and VPP/RPP control films exhibited low migration values in the acid and non-acid food simulants. Regarding tensile parameters, elongation at break values of PP film significantly increased with RPP addition, but the incorporation of organoclays reduced its ductility to values closer to the VPP.

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