Characterization of Starch Edible Films with Different Essential Oils Addition

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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Characterization of sodium caseinate-based edible films incorporated with cinnamon or ginger essential oils

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2010.05.018 ◽

2010 ◽

Vol 100 (4) ◽

pp. 678-687 ◽

Cited By ~ 152

Author(s):

L. Atarés ◽

J. Bonilla ◽

A. Chiralt

Keyword(s):

Essential Oils ◽

Sodium Caseinate ◽

Edible Films

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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 probiotic mucilage based edible films for the preservation of fruits and vegetables

Scientific Reports ◽

10.1038/s41598-021-95994-5 ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Seyed Mohammad Davachi ◽

Neethu Pottackal ◽

Hooman Torabi ◽

Alireza Abbaspourrad

Keyword(s):

Fruits And Vegetables ◽

Uv Light ◽

Barrier Properties ◽

Edible Films ◽

Food Preservation ◽

Elongation At Break ◽

The Public ◽

Medical Benefits ◽

Seed Mucilage

AbstractThere is growing interest among the public and scientific community toward the use of probiotics to potentially restore the composition of the gut microbiome. With the aim of preparing eco-friendly probiotic edible films, we explored the addition of probiotics to the seed mucilage films of quince, flax, and basil. These mucilages are natural and compatible blends of different polysaccharides that have demonstrated medical benefits. All three seed mucilage films exhibited high moisture retention regardless of the presence of probiotics, which is needed to help preserve the moisture/freshness of food. Films from flax and quince mucilage were found to be more thermally stable and mechanically robust with higher elastic moduli and elongation at break than basil mucilage films. These films effectively protected fruits against UV light, maintaining the probiotics viability and inactivation rate during storage. Coated fruits and vegetables retained their freshness longer than uncoated produce, while quince-based probiotic films showed the best mechanical, physical, morphological and bacterial viability. This is the first report of the development, characterization and production of 100% natural mucilage-based probiotic edible coatings with enhanced barrier properties for food preservation applications containing probiotics.

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Fabrication and characterization of edible films from acha (Digitalia exilis) and iburu (Digitalia iburua) starches

CyTA - Journal of Food ◽

10.1080/19476337.2021.1917667 ◽

2021 ◽

Vol 19 (1) ◽

pp. 493-500

Author(s):

Buliyaminu Adegbemiro Alimi ◽

Tilahun Seyoum Workneh ◽

Fortune Abidemi Femi

Keyword(s):

Edible Films ◽

Fabrication And Characterization

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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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