Incorporating Zataria multiflora Boiss. essential oil and sodium bentonite nano-clay open a new perspective to use zein films as bioactive packaging materials

2017 ◽  
Vol 23 (7) ◽  
pp. 582-596 ◽  
Author(s):  
Mahboobeh Kashiri ◽  
Yahya Maghsoudlo ◽  
Morteza khomeiri
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Essential Oil ◽  
Young’S Modulus ◽  
Vapor Phase ◽  
Water Vapor Permeability ◽  
Bentonite Clay ◽  
Vapor Permeability ◽  
Sodium Bentonite ◽  
Zataria Multiflora

Active zein films with different levels of Zataria multiflora Boiss. essential oil were produced successfully. To enhance properties of this biopolymer for food packaging applications, sodium bentonite clay was used at two levels (2 and 4%). The results indicated that the addition of Z. multiflora Boiss. essential oil caused a reduction in tensile strength and Young’s modulus and slight increase in the percent of elongation at break of the films. Maximum solubility in water and water vapor permeability was observed by incorporation of 10% Z. multiflora Boiss. essential oil in the zein matrix. Transmission electron microscopy micrographs of zein film were verified by the exfoliation of the layers of sodium bentonite clay in the zein matrix. Stronger films with lower water vapor permeability and water solubility were evident of good distribution of sodium bentonite clay in the zein matrix. According to the results, 2% sodium bentonite clay was selected for evaluation of nano active film properties. Water vapor permeability, UV light barrier, tensile strength, and Young’s modulus values of active films were improved by incorporation of 2% sodium bentonite clay. The antibacterial activity of different contents of Z. multiflora Boiss. essential oil in vapor phase demonstrated that use of Z. multiflora Boiss. essential oil in the liquid phase was more effective than in vapor phase. The antibacterial zein-based films showed that active zein film with 5 and 10% Z. multiflora Boiss. essential oil had reductions of 1.68 log and 2.99 log, respectively, against Listeria monocytogenes and 1.39 and 3.07 log against Escherichia coli. Nano active zein film containing 10% Z. multiflora Boiss. essential oil and 2% sodium bentonite clay showed better antibacterial properties against L. monocytogenes (3.23 log) and E. coli (3.17 log).

scholarly journals Orange Juice Processing Waste As a Biopolymer Base For Biodegradable Film Formation Reinforced With Cellulose Nanofiber and Activated With Nettle Essential Oil

2021 ◽  
Author(s):  
Seyedeh Elham Mousavi Kalajahi ◽  
Ainaz Alizadeh ◽  
Hamed Hamishehkar ◽  
Hadi Almasi ◽  
Narmela Asefi
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Essential Oil ◽  
Antibacterial Properties ◽  
Antimicrobial Properties ◽  
Water Vapor Permeability ◽  
Cellulose Nanofiber ◽  
Vapor Permeability ◽  
Control Film ◽  
Orange Waste

Abstract Concerns about environmental problems have led to the development of biodegradable packaging. Food wastes as a byproduct could be a good source for biopolymers. This study described the physical and antimicrobial features of nano biocomposite films based on orange waste powder (OWP) with different concentrations of nettle essential oil (NEO) (1.5 and 3 %) as an antibacterial agent and cellulose nanofiber (CNF) (3 and 6 %) as a structural reinforcement. Thus, tensile strength, elongation at break, water vapor permeability, FE-SEM, FTIR, XRD, DSC, and antimicrobial properties were investigated. As a result, adding CNF improved the tensile strength and water barrier properties of the samples. Compared to the control film, adding NEO (3 %) decreased the tensile strength but increased water vapor permeability and melting temperature. Moreover, the OWP film samples had an antimicrobial effect against five foodborne pathogens. Although, adding NEO increased antimicrobial properties, adding CNF did not exhibit antimicrobial effects. Consequently, orange waste could be used to produce an active film with improved physicomechanical and antibacterial properties by incorporating CNF and NEO.

scholarly journals Incorporation of bentonite clay in cassava starch films for the reduction of water vapor permeability

2018 ◽  
Vol 105 ◽  
pp. 637-644 ◽  
Author(s):  
M.K.S. Monteiro ◽  
V.R.L. Oliveira ◽  
F.K.G. Santos ◽  
E.L. Barros Neto ◽  
R.H.L. Leite ◽  
...  
Keyword(s):  
Water Vapor ◽  
Water Vapor Permeability ◽  
Bentonite Clay ◽  
Cassava Starch ◽  
Vapor Permeability ◽  
Starch Films

scholarly journals Preparation, properties and applications of wheat gluten edible films

2000 ◽  
Vol 9 (1) ◽  
pp. 23-35 ◽  
Author(s):  
P. TANADA-PALMU ◽  
H. HELÉN ◽  
L. HYVÖNEN
Keyword(s):  
Weight Loss ◽  
Tensile Strength ◽  
Water Vapor ◽  
Wheat Gluten ◽  
Single Layer ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Bilayer Film ◽  
Vapor Permeability ◽  
Elongation At Break

Edible films from wheat gluten were prepared with various amounts of glycerol as a plasticizer. Water vapor permeability, oxygen permeability, tensile strength and percentage elongation at break at different water activities ( aw ) were measured. Films with low amounts of glycerol had lower water vapor and oxygen permeabilities, higher tensile strength and lower elongation at break. Wheat gluten coatings reduced weight loss during two weeks of storage for cherry tomatoes and sharon fruits compared to uncoated controls. A bilayer film of wheat gluten and beeswax significantly lowered weight loss from coated cheese cubes compared to single layer coating of wheat gluten.;

scholarly journals Effect of Chitosan Nanoparticles Incorporated with Antioxidants from Salvia hispanica L. on the Amaranth Flour Films

2021 ◽  
Vol 60 (1) ◽  
Author(s):  
Gema Morales-Olán ◽  
María Antonieta Ríos-Corripio ◽  
Aleida Selene Hernández-Cázares ◽  
Placido Zaca-Morán ◽  
Silvia Luna-Suárez ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Tensile Strength ◽  
Water Vapor ◽  
Antioxidant Properties ◽  
Chitosan Nanoparticles ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Salvia Hispanica ◽  
Amaranth Flour ◽  
Salvia Hispanica L

Research background. Amaranth flour (Amaranthus hypochondriacus) produces films with excellent barrier properties against water vapor, allowing food preservation, but the mechanical properties are poor versus to synthetic films. One strategy to improve these properties is the incorporation of nanoparticles. The particles can also serve as a vehicle for the addition of antioxidants agents into the films. The objective of this work was to optimize the formulation for preparation of amaranth flour films treated with antioxidant chia (Salvia hispanica L.) extract-loaded chitosan particles using RSM. Experimental approach. Chitosan nanoparticles with the extract were synthesized by ionic gelation, and the films were made by the casting method. Three independent variables were assigned: amaranth flour (4-6 %), glycerol (25-35 %), and chitosan nanoparticles loaded with the chia extract (0-0.75 %). We then evaluated the physical (thickness), mechanical (tensile strength, Young´s modulus, and elongation), barrier (water vapor permeability, moisture, and water solubility), and antioxidant properties of the films. The experimental results of the properties were analyzed using a Box-Behnken experimental design generating 15 runs with three replicates at the central point. Results and conclusions. Second and third order polynomial models were obtained from the ANOVA analysis of the evaluated responses, and high coefficients of determination were found (0.91-1.0). The films presented a water vapor permeability of 0.82-2.39·10-7 (g·mm)/(Pa·s·m2), a tensile strength of 0.33-1.63 MPa, and antioxidant activity of 2.24-5.65 %. The variables had different effects on the films: The glycerol negatively affected their properties, and the permeability values increased with amaranth flour concentration. The nanoparticles improved the mechanical, barrier, and antioxidant properties of the films versus films without nanosystems. The optimal formulation was 4 % amaranth flour, 25 % of glycerol, and 0.36 % of chitosan nanoparticles. The optimized films had better mechanical (1.62 MPa) properties, a low water vapor permeability value (0.91·10-7 (g·mm)/(Pa·s·m2)), and moderate antioxidant activity (6.43 %). Novelty and scientific contribution. The results show the effect of chitosan nanoparticles on the properties of amaranth flour films for the first time. The resulting equations are useful in the design of food packaging.

scholarly journals Elaboration and Characterization of Active Apple Starch Films Incorporated with Ellagic Acid

Coatings ◽  
2018 ◽  
Vol 8 (11) ◽  
pp. 384
Author(s):  
Juan Tirado-Gallegos ◽  
Paul Zamudio-Flores ◽  
José Ornelas-Paz ◽  
Claudio Rios-Velasco ◽  
Guadalupe Olivas Orozco ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Tensile Strength ◽  
Water Vapor ◽  
Antioxidant Capacity ◽  
Ellagic Acid ◽  
Uv Light ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Starch Films

Apple starch films were obtained from apples harvested at 60, 70, 80 and 90 days after full bloom (DAFB). Mechanical properties and water vapor permeability (WVP) were evaluated. The apple starch films at 70 DAFB presented higher values in the variables of tensile strength (8.12 MPa), elastic modulus (3.10 MPa) and lower values of water vapor permeability (6.77 × 10−11 g m−1 s−1 Pa−1) than apple starch films from apples harvested at 60, 80 and 90 DAFB. Therefore, these films were chosen to continue the study incorporating ellagic acid (EA). The EA was added at three concentrations [0.02% (FILM-EA0.02%), 0.05% (FILM-EA0.05%) and 0.1% (FILM-EA0.1%) w/w] and compared with the apple starch films without EA (FILM-Control). The films were characterized by their physicochemical, optical, morphological and mechanical properties. Their thermal stability and antioxidant capacity were also evaluated. The FILM-Control and FILM-EA0.02% showed a uniform surface, while FILM-EA0.05% and FILM-EA0.1% showed a rough surface and insoluble EA particles. Compared to FILM-Control, EA modified the values of tensile strength, elasticity modulus and elongation at break. The antioxidant capacity increased as EA concentration did. EA incorporation allowed obtaining films with higher antioxidant capacity, capable of blocking UV light with better mechanical properties than film without EA.

scholarly journals Blowing Properties and Functionality of Thermoplastic Polyester Film Using Thermally Expandable Microcapsules

Polymers ◽  
2019 ◽  
Vol 11 (10) ◽  
pp. 1652 ◽  
Author(s):  
A Ram Pak ◽  
Jung Hyun Park ◽  
Seung Geol Lee
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Hydrostatic Pressure ◽  
Specific Gravity ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Cell Stability ◽  
Polyester Film

Blowing film was prepared using a polyester elastomer with thermally expandable microcapsules to investigate its blowing properties and functionality. Film with 11% microcapsule contents showed the lowest specific gravity and the highest blowing efficiency. However, the collapse and merging of blowing cells with 11% microcapsule contents was found by SEM. Therefore, film with 9% microcapsule contents was shown to have better blowing and cell stability than that of film with 11% microcapsule contents. Tensile strength and elongation decreased by increasing microcapsule contents. Film curl and film shrinkage properties were unaffected by microcapsule contents. Water vapor permeability and hydrostatic pressure was decreased by increasing microcapsule contents.

scholarly journals Novel LDPE/Chitosan Rosemary and Melissa Extract Nanostructured Active Packaging Films

Nanomaterials ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 1105 ◽  
Author(s):  
Giannakas ◽  
Salmas ◽  
Leontiou ◽  
Tsimogiannis ◽  
Oreopoulou ◽  
...  
Keyword(s):  
Water Vapor ◽  
Essential Oil ◽  
Food Packaging ◽  
Antioxidant Properties ◽  
Water Vapor Permeability ◽  
Global Market ◽  
Active Packaging ◽  
Vapor Permeability ◽  
Permeability Barrier ◽  
Instrumental Methods

The increased global market trend for food packaging is imposing new improved methods for the extension of shelf-life and quality of food products. Active packaging, which is based on the incorporation of additives into packaging materials, is becoming significant for this purpose. In this work, nanostructured low-density polyethylene (LDPE) was combined with chitosan (CS) to aim for a food packaging development with an increased oxygen permeability barrier and higher antimicrobial activity. Furthermore, essential oil extracts as rosemary (RO) and Melissa (MO) were added to this packaging matrix in order to improve its antioxidant properties and vanish food odor problems. The novel nanostructured active packaging film was tested using laboratory instrumental methods, such as thermogravimetry (TG), Fourier-transform infrared (FTIR) spectrometry, the X-ray diffraction (XRD) method, a dilatometer for tensile properties (DMA), and an oxygen permeation analyzer (OPA). Moreover, laboratorian tests according to ASTM standards were carried out for the estimation of water sorption, water vapor permeability, overall migration, and, finally, the antioxidant properties of such films. The experimental results have indicated that the final material exhibits advanced properties. More specifically, chitosan addition was observed to lead to an enhanced oxygen and water-vapor permeability barrier while the extracted essential oil addition led to enhanced tensile strength and antioxidant properties.

scholarly journals The effect of relative humidity on tensile strength and water vapor permeability in chitosan, fish gelatin and transglutaminase edible films

2015 ◽  
Vol 35 (4) ◽  
pp. 690-695 ◽  
Author(s):  
Sofia ALVARADO ◽  
Glória SANDOVAL ◽  
Isidro PALOS ◽  
Simón TELLEZ ◽  
Yaneli AGUIRRE-LOREDO ◽  
...  
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Relative Humidity ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Vapor Permeability ◽  
Fish Gelatin
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