Development of hydroxypropyl methylcellulose/sodium alginate blend active film incorporated with Dracocephalum moldavica L. essential oil for food preservation

2020 ◽  
pp. 089270572096215 ◽  
Author(s):  
Sajed Amjadi ◽  
Saghar Nouri ◽  
Roghieh Ashrafi Yorghanlou ◽  
Leila Roufegarinejad
Keyword(s):  
Essential Oil ◽  
Sodium Alginate ◽  
Food Packaging ◽  
Water Solubility ◽  
Hydroxypropyl Methylcellulose ◽  
Food Preservation ◽  
Hydroxyl Group ◽  
Vapor Permeability ◽  
Sem Images ◽  
Active Food Packaging

The present study aimed to fabrication and characterization the hydroxypropyl methylcellulose (HPMC) films containing different concentrations of sodium alginate (0.5, 1, and 3% v/v) and Dracocephalum moldavica L. essential oil (DEO; 1, 3 and 5% v/v) as a biodegradable active packaging system. FTIR analysis confirmed the interaction of alginate groups with the hydroxyl group of HPMC. SEM images indicated that the addition of alginate decreased the size and number of the cracks. As a result, the incorporation of alginate and DEO significantly (p < 0.05) improved the water barrier properties of films and the lowest values of water vapor permeability (.38 × 10−10 g/m·h·Pa), moisture content (6.30 ± 0.08%) and water solubility (29.49 ± 0.04%) were related to the sample containing 1.5% alginate and 5% DEO. Additionally, blending with alginate significantly (p < 0.05) improved the mechanical properties of the films and the blended film sample with 0.5% alginate showed the highest tensile strength (16.13 MPa). The blend films showed high thickness and whiteness Index. Also, the antioxidant activity of the films was enhanced by incorporation DEO and the highest DPPH scavenging activity (74.58 ± 2.31%) was attributed to the samples incorporated with 5% DEO. In conclusion, the fabricated blend film showed considerable potential for active food packaging.

scholarly journals Investigation of Ultrasonic Treatment on Physicochemical, Structural and Morphological Properties of Sodium Alginate/AgNPs/Apple Polyphenol Films and Its Preservation Effect on Strawberry

Polymers ◽  
2020 ◽  
Vol 12 (9) ◽  
pp. 2096
Author(s):  
Wenting Lan ◽  
Siying Li ◽  
Shiti Shama ◽  
Yuqing Zhao ◽  
Dur E. Sameen ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Composite Film ◽  
Sodium Alginate ◽  
Food Packaging ◽  
Base Material ◽  
Morphological Properties ◽  
Vapor Permeability ◽  
Sem Images ◽  
Active Food Packaging ◽  
Ultrasonic Time

An antibacterial and anti-oxidation composite film was prepared by a casting method using sodium alginate (SA) and apple polyphenols (APPs) as the base material and glycerol as the plasticizer. Silver nanoparticles (AgNPs) were deposited by ultrasonic-assisted electrospray method. The degree of influence of the addition ratio of SA and AgNPs and different ultrasonic time on the mechanical properties, barrier properties, optical properties, and hydrophilicity of the composite film was explored. The composite films were characterized by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and scanning electron microscopy (SEM). The results showed that the SA: AgNPs ratio of 7:3 and the ultrasonic time for 30 min have the best comprehensive performance, and SA/AgNPs/APP films showed the lowest water vapor permeability value of 0.75 × 10−11 g/m·s·Pa. The composite film has good strength and softness, with tensile strength (TS) and elongation at break (E) at 23.94 MPa and 29.18%, respectively. SEM images showed that the surface of the composite film was smooth and the AgNPs’ distribution was uniform. The composite film showed broad antibacterial activity, and the antibacterial activity of Escherichia coli (92.01%) was higher than that of Staphylococcus aureus (91.26%). However, due to the addition of APP, its antioxidant activity can reach 98.39%, which has a synergistic effect on antibacterial activity. For strawberry as a model, the results showed that this composite film can prolong the shelf life of strawberries for about 8 days at 4 °C, effectively maintaining their storage quality. Compared with the commonly used PE(Polyethylene film) film on the market, it has a greater fresh-keeping effect and can be used as an active food packaging material.

scholarly journals Development of Antibacterial Biocomposites Based on Poly(lactic acid) with Spice Essential Oil (Pimpinella anisum) for Food Applications

Polymers ◽  
2021 ◽  
Vol 13 (21) ◽  
pp. 3791
Author(s):  
Negin Noori ◽  
Ali Khanjari ◽  
Mohammadreza Rezaeigolestani ◽  
Ioannis K. Karabagias ◽  
Sahar Mokhtari
Keyword(s):  
Lactic Acid ◽  
Essential Oil ◽  
Food Packaging ◽  
Water Vapor Permeability ◽  
Principal Component ◽  
Poly Lactic Acid ◽  
Vapor Permeability ◽  
Dependent Manner ◽  
Concentration Dependent Manner ◽  
Active Food Packaging

Among the main biodegradable food packaging materials, poly-lactic acid (PLA) is a commercially successful polymer used notably in the food packaging industry. In this study, active PLA films containing different percentage of anise essential oil (AE) (0, 0.5, 1 and 1.5% v/v) were developed, and characterized by physical, mechanical and antibacterial analysis. Based on physical examinations, thermal stability of PLA/AE films was greater than the neat PLA film, and the minimum water vapor permeability (WVP) was recorded for PLA/0.5AE film (1.29 × 10 11 g/m s), while maximum WVP was observed for PLA/1.5AE (2.09 × 1011 g/m s). Moreover, the lightness and yellowness of the composites were decreased by the addition of AE. For the PLA composites with 1.5% AE, the tensile strength decreased by 35% and the elongation break increased by 28.09%, comparing to the pure PLA. According to the antibacterial analysis, the minimum inhibitory concentrations of PLA/AE film were 5 to 100 mg/mL and the active composite could create visible inhibition zones of 14.2 to 19.2 mm. Furthermore, the films containing AE inhibited L. monocytogenes and V. parahaemolyticus in a concentration-dependent manner. The confirmation of the success of the incorporation of EOs into the PLA films was further evaluated using principal component analysis, where positive results were obtained. In this context, our findings suggest the significant potency of AE to be used as an antibacterial agent in active food packaging.

scholarly journals Preparation and Characterization of Chitosan Films Containing Lychee (Litchi chinensis Sonn.) Pericarp Powder and Their Application as Active Food Packaging

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2834
Author(s):  
Longwei Jiang ◽  
Zhao Luo ◽  
Haibi Liu ◽  
Fenghui Wang ◽  
Hanyu Li ◽  
...  
Keyword(s):  
Food Packaging ◽  
Water Solubility ◽  
Antioxidant Properties ◽  
Water Vapor Permeability ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Vapor Permeability ◽  
Litchi Chinensis ◽  
Active Food Packaging ◽  
Fresh Cut

In this study, lychee (Litchi chinensis Sonn.) pericarp powder was added to chitosan (CHS) matrix to develop active packaging films, and their structure, physicochemical, antibacterial, antioxidant, and functional properties were investigated. FT-IR results showed that intermolecular hydrogen bonds were formed between CHS and polyphenols in lychee pericarp powder (LPP), and the intermolecular interaction interfered with the assembly of CHS into semi-crystal structure, which reduced the crystallinity of CHS film. Incorporation of LPP significantly reduced water vapor permeability, water solubility, swelling degree, and elongation at break of CHS film (p < 0.05). However, UV-visible light barrier, tensile strength, and antibacterial and antioxidant properties of CHS films were increased by LPP incorporation. CHS-LPP film remarkably lowered the weight loss, firmness, titratable acidity, and total soluble solids of fresh-cut apple after five days storage. CHS-LPP film packaging effectively inhibited the browning of fresh-cut apple and the reduction of polyphenol content in apple juice caused by polyphenol oxidase (PPO)-mediated oxidation during storage. Therefore, CHS-LPP films have great potential as food packaging material to ensure the quality and extend the shelf life of food products.

scholarly journals Design of Alginate-Based Bionanocomposites with Electrical Conductivity for Active Food Packaging

2021 ◽  
Vol 22 (18) ◽  
pp. 9943
Author(s):  
Zélia Alves ◽  
Nuno M. Ferreira ◽  
Sónia Mendo ◽  
Paula Ferreira ◽  
Cláudia Nunes
Keyword(s):  
Electrical Conductivity ◽  
Food Packaging ◽  
Water Solubility ◽  
Water Vapor Permeability ◽  
Antibacterial Activities ◽  
Vapor Permeability ◽  
Active Food Packaging ◽  
Bionanocomposite Films ◽  
Food Sterilization ◽  
Packaged Food

Bionanocomposite materials have been designed as a promising route to enhance biopolymer properties, especially for food packaging application. The present study reports the preparation of bionanocomposite films of alginate with different loadings of pure reduced graphene oxide (rGO) or of mixed zinc oxide-rGO (ZnO-rGO) fillers by solvent casting. Sepiolite is used to make compatible rGO with the hydrophilic matrix. The addition of fillers to alginate matrix maintains the low water solubility promoted by the calcium chloride treatment, and, additionally, they demonstrate a weaker mechanical properties, and a slight increase in water vapor permeability and wettability. Due to the properties of ZnO-rGO, the alginate bionanocomposites show an increase of electrical conductivity with the increase of filler content. While the highest electrical conductivity (0.1 S/m) is achieved by the in-plane measurement, it is in the through-plane measurement the remarkable enhancement of almost 30 times greater than the alginate film. With 50% of ZnO-rGO filler, the bionanocomposites present the highest antioxidant and antibacterial activities. The combination of electrical conductivity with bioactive properties makes these films promising not only to extend food shelf-life but also to allow packaged food sterilization at low temperature.

scholarly journals Corn Starch-Chitosan Nanocomposite Film Containing Nettle Essential Oil Nanoemulsions and Starch Nanocrystals: Optimization and Characterization

Polymers ◽  
2021 ◽  
Vol 13 (13) ◽  
pp. 2113
Author(s):  
Fatemeh Kalateh-Seifari ◽  
Shima Yousefi ◽  
Hamed Ahari ◽  
Seyed Hedayat Hosseini
Keyword(s):  
Essential Oil ◽  
Nanocomposite Film ◽  
Food Packaging ◽  
Water Solubility ◽  
Corn Starch ◽  
Desirability Function ◽  
Nanocomposite Films ◽  
Function Technique ◽  
Vapor Permeability ◽  
Starch Nanocrystals

In the current study, nanocomposite films were produced based on corn starch:chitosan (CS:CH) biopolymers and the films were reinforced with nettle essential oil nanoemulsions (NEONEs) and starch nanocrystals (SNCs) to improve their physicochemical and mechanical properties. CS: CH at 70:30, 50:50, and 30:70 (w/w) ratios; SNCs at 2, 4, and 6% (w/w), and NEONEs at 0.5, 1, and 1.5% (w/w) were selected as variables. Then the various physical and mechanical attributes of chitosan-starch blended film containing SNCs and NEONEs were optimized using response surface methodology. The desirability function technique for the second-order polynomial models revealed that the following results could be achieved as the optimized treatment: water solubility of 51.56%; water absorption capacity of 128.75%; surface color of L (89.60), a (0.96), and b (1.90); water vapor permeability of 0.335 g/s Pa m, oxygen permeability of 2.60 cm3 μm/m2 d kPa; thickness of 154.41 µm, elongation at break of 53.54%; and tensile strength of 0.20 MPa at CS:CH of 38:62, SNC of 6.0%, and NEONEs of 0.41%. The nanocomposite film obtained can be employed as a novel biofunctional film with boosted physical mechanical and physical characteristics for food packaging applications.

Production of a bacterial cellulose/poly(3-hydroxybutyrate) blend activated with clove essential oil for food packaging

2020 ◽  
pp. 096739112091209 ◽  
Author(s):  
Rodrigo MB Albuquerque ◽  
Hugo M Meira ◽  
Ivo DL Silva ◽  
Cláudio José G Silva ◽  
Fabíola Carolina G Almeida ◽  
...  
Keyword(s):  
Essential Oil ◽  
Bacterial Cellulose ◽  
Food Packaging ◽  
Water Solubility ◽  
Corn Steep Liquor ◽  
Substantial Reduction ◽  
Mechanical And Thermal Properties ◽  
Electron Microscopic ◽  
Active Food Packaging ◽  
Clove Essential Oil

The aim of the present study was to produce a blend of bacterial cellulose (BC) and poly(3-hydroxybutyrate) (PHB) from the combination of pure BC membranes and 30% PHB in acetic acid. Clove essential oil (CLO) was then added as an antimicrobial agent. BC membranes were produced from Gluconacetobacter hansenii in a modified Hestrin–Schramm medium containing corn steep liquor. The scanning electron microscopic analyses revealed a visible white lining on the BC surface due to the deposition of PHB. Other analyses such as oil permeability, flexibility, and water solubility, which showed no trace of oil permeation through the films, resistance to folding (more than 100 times), and hydrophobicity, respectively, demonstrated the improvement of the material due to the blend of the polymers. When compared with the pure PHB polymer membrane, the addition of the essential oil led to a substantial reduction of 65% in microbial growth and better mechanical and thermal properties, since the traction resistance value increased by 3.9 times while the maximum degradation rate was 10°C higher. The new material, composed of BC/PHB with the addition of CLO, has attractive properties for use as a biocompatible, biodegradable, active food packaging wrap.

Physical Properties and Antibacterial Activity of a Chitosan Film Incorporated with Lavender Essential Oil

2013 ◽  
Vol 706-708 ◽  
pp. 197-200 ◽  
Author(s):  
Zhi Hong Zhang ◽  
Yu Yue Qin ◽  
Jian Fan ◽  
Tian Rui Zhao ◽  
Chun Sheng Cheng
Keyword(s):  
Mechanical Property ◽  
Antibacterial Activity ◽  
Water Vapor ◽  
Essential Oil ◽  
Food Packaging ◽  
Chitosan Film ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Active Food Packaging ◽  
The Impact

Chitosan-based films containing lavender essential oil (LEO) (0, 0.5%, 1.0%, 1.5% (v/v)) were prepared to evaluate their physical and antibacterial activities. In order to study the impact of the incorporation of LEO into chitosan matrix, the solubility, mechanical property, water vapor permeability, and antibacterial activity of the films were investigated. Fourier transform infrared chromatography (FTIR) was carried out to explain structure–property relationships. Results showed that the solubility and water vapor permeability of the chitosan-based film decreased by LEO incorporation. Films containing LEO showed better mechanical property. FTIR spectra demonstrated good interaction between functional groups of chitosan with LEO. With the concentration of LEO increased from 0 to 1.5 %, the inhibitory zone of four bacterial strains (Escherichia coli, Staphylococcus aurous, Bacillus magaterium, Bacillus subtilis) increased. It can be concluded that chitosan films containing LEO can be used for development of active food packaging materials.

scholarly journals Incorporation of Poly(Itaconic Acid) with Quaternized Thiazole Groups on Gelatin-Based Films for Antimicrobial-Active Food Packaging

Polymers ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 200
Author(s):  
Celeste Cottet ◽  
Andrés G. Salvay ◽  
Mercedes A. Peltzer ◽  
Marta Fernández-García
Keyword(s):  
Antimicrobial Activity ◽  
Itaconic Acid ◽  
Food Packaging ◽  
Crosslinking Agent ◽  
Radical Scavenging ◽  
Proton Nuclear Magnetic Resonance ◽  
Esterification Reaction ◽  
Alkylation Reaction ◽  
Vapor Permeability ◽  
Active Food Packaging

Poly(itaconic acid) (PIA) was synthesized via conventional radical polymerization. Then, functionalization of PIA was carried out by an esterification reaction with the heterocyclic groups of 1,3-thiazole and posterior quaternization by N-alkylation reaction with iodomethane. The modifications were confirmed by Fourier transform infrared (FTIR) and proton nuclear magnetic resonance (1H-NMR), as well as ζ-potential measurements. Their antimicrobial activity was tested against different Gram-negative and Gram-positive bacteria. After characterization, the resulting polymers were incorporated into gelatin with oxidized starch and glycerol as film adjuvants, and dopamine as crosslinking agent, to develop antimicrobial-active films. The addition of quaternized polymers not only improved the mechanical properties of gelatin formulations, but also decreased the solution absorption capacity during the swelling process. However, the incorporation of synthesized polymers increased the deformation at break values and the water vapor permeability of films. The antioxidant capacity of films was confirmed by radical scavenging ability and, additionally, those films exhibited antimicrobial activity. Therefore, these films can be considered as good candidates for active packaging, ensuring a constant concentration of the active compound on the surface of the food, increasing products’ shelf-life and reducing the environmental impact generated by plastics of petrochemical origin.

scholarly journals Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent Material

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2569
Author(s):  
Mia Kurek ◽  
Nasreddine Benbettaieb ◽  
Mario Ščetar ◽  
Eliot Chaudy ◽  
Maja Repajić ◽  
...  
Keyword(s):  
Food Packaging ◽  
Water Solubility ◽  
Color Change ◽  
Chitosan Film ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Color Changes ◽  
Insoluble Particles ◽  
Polymer Stability ◽  
Food Packaging Films

Chitosan and pectin films were enriched with blackcurrant pomace powder (10 and 20% (w/w)), as bio-based material, to minimize food production losses and to increase the functional properties of produced films aimed at food coatings and wrappers. Water vapor permeability of active films increased up to 25%, moisture content for 27% in pectin-based ones, but water solubility was not significantly modified. Mechanical properties (tensile strength, elongation at break and Young’s modulus) were mainly decreased due to the residual insoluble particles present in blackcurrant waste. FTIR analysis showed no significant changes between the film samples. The degradation temperatures, determined by DSC, were reduced by 18 °C for chitosan-based samples and of 32 °C lower for the pectin-based samples with blackcurrant powder, indicating a disturbance in polymer stability. The antioxidant activity of active films was increased up to 30-fold. Lightness and redness of dry films significantly changed depending on the polymer type. Significant color changes, especially in chitosan film formulations, were observed after exposure to different pH buffers. This effect is further explored in formulations that were used as color change indicators for intelligent biopackaging.

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