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

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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A chitosan-based edible film with clove essential oil and nisin for improving the quality and shelf life of pork patties in cold storage

RSC Advances ◽

10.1039/d0ra02986f ◽

2020 ◽

Vol 10 (30) ◽

pp. 17777-17786 ◽

Cited By ~ 1

Author(s):

Karthikeyan Venkatachalam ◽

Somwang Lekjing

Keyword(s):

Essential Oil ◽

Shelf Life ◽

Cold Storage ◽

Edible Films ◽

Edible Film ◽

Clove Essential Oil ◽

Pork Patties ◽

Quality And Shelf Life

This study assessed chitosan (CS)-based edible films with clove essential oil (CO) and nisin (NI) singly or in combination, for improving quality and shelf life of pork patties stored in cold conditions.

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Development and characterization of essential oils incorporated carrageenan based edible film for packaging of chicken patties

Nutrition & Food Science ◽

10.1108/nfs-05-2015-0065 ◽

2016 ◽

Vol 46 (1) ◽

pp. 82-95 ◽

Cited By ~ 9

Author(s):

Arvind Soni ◽

G Kandeepan ◽

S. K. Mendiratta ◽

Vivek Shukla ◽

Ashish Kumar

Keyword(s):

Essential Oil ◽

Physicochemical Properties ◽

Essential Oils ◽

Shelf Life ◽

Meat Products ◽

Edible Films ◽

Edible Film ◽

Content Type ◽

Antimicrobial Substances

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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Chemical variability and antioxidant activities of the essential oils of the aerial parts of Ammoides verticillata and the roots of Carthamus caeruleus and their synergistic effect in combination

Combinatorial Chemistry & High Throughput Screening ◽

10.2174/1386207323666200606213057 ◽

2020 ◽

Vol 23 ◽

Author(s):

Imane Rihab Mami ◽

Noria Merad-Boussalah ◽

Mohammed El Amine Dib ◽

Boufeldja Tabti ◽

Jean Costa ◽

...

Keyword(s):

Essential Oil ◽

Essential Oils ◽

Antioxidant Activities ◽

Radical Scavenging Activity ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Natural Food ◽

Chemical Compositions ◽

Chemical Variability ◽

Ammoides Verticillata

Aim and Objective: Oxidative stress is implicated in the development and progression of many disease. Some of appropriate actions that could be initiated to taken to resolve the problem of these diseases are search for new antioxidant substances isolated from plants. The aims of this study were to study the intraspecies variations of A. verticillata and C. caeruleus essential oils from 8 locations using statistical analysis, the in vitro antioxidant properties of collective essential oils and in combinations. Materials and Methods: The essential oils were analyzed by GC and GC-MS. The intraspecies variations of the essential oil compositions were discussed using principal component analysis (PCA) and cluster analysis (CA). The antioxidant properties were evaluated DPPH-radical scavenging activity and β-carotene bleaching test. Results: The main components of Ammoides verticillata collective essential oil (Coll EO) were thymol (30.5%), carvacrol (23.2%), p-cymene (13.1%), limonene (12.5%) and terpinene-4-ol (12.3%). While roots of Carthamus caeruleus essential oil were dominated by carline oxide (86.2%). The chemical variability allowed the discrimination of two main Groups for both Coll EOs. A direct correlation between the altitudes, climate and the chemical compositions was evidenced. Ammoides verticulata and Carthamus caeruleus Coll Eos showed good antioxidant activity. In binary mixture, the interaction both Coll Eos and between oils rich of thymol and/or carvacrol with carlina oxide produced the best synergistic effects, compared to individual essential oils and the synthetic antioxidant (BHT). Conclusion: Ammoides verticillata and Carthamus caeruleus essential oil blends can be used as a natural food preservative and alternative to chemical antioxidants.

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Chemical Composition, Antibacterial, Insecticidal and Anti-Oxidant Activities of Three Acantholimon Species (A. atropatanum, A. gilliatii and A. tragacanthium)

The Natural Products Journal ◽

10.2174/2210315509666190117153456 ◽

2020 ◽

Vol 10 (3) ◽

pp. 272-278

Author(s):

Ardalan Pasdaran ◽

Satyajit D. Sarker ◽

Lutfun Nahar ◽

Azadeh Hamedi

Keyword(s):

Antibacterial Activity ◽

Chemical Composition ◽

Essential Oil ◽

Essential Oils ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Main Compound ◽

Aerial Parts ◽

Anti Oxidant ◽

Gas Chromatography Mass Spectroscopy

Background: The essential oil from the Acantholimon genus have been an integral part of the traditional food additive in Middle East. Most of the plants in Acantholimon genus have not been studied scientifically. The aim of this study is to investigate the chemical composition, antibacterial, insecticidal and anti-oxidant activities of three Acantholimon species including Acantholimon atropatanum, A. gilliatii and A. tragacanthium. Method: The essential oils of the aerial parts were extracted by hydrodistillation. Chemical constitutions were identified by gas chromatography- mass spectroscopy technique, also their toxicities were assessed against the two important grain products pests, Oryzeaphilus mercator and Tribolium castaneum. Antibacterial activity was assessed against the three foodborne bacteria that include Escherichia coli, Pseudomonas aeruginosa and Staphylococcus aureus based on the disc diffusion assay. Free-radical-scavenging property was identified based on 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. Results: 2-hexahydrofarnesyl acetone was the main compound in A. gilliatii and A. tragacanthium, whilst farnesyl acetone, heptacosane and germacrene D were the principal components of A. atropatanum essential oil. These oils exhibited 40-90% mortality of O. mercator and/or T. castaneum at a dose of 12 μl/l air after 48h of exposure, and exhibited significant free-radicalscavenging property (RC50 = 3.7 × 10-3 - 8.3 × 10-3 mg/ml). The oils of A. tragacanthium and A. gilliatii showed a weaker antibacterial activity compared to A. atropatanum. Conclusion: A. atropatanum, A. gilliatii and A. tragacanthium essential oils had significant insecticidal and anti-oxidant properties. They also showed week to moderate antibacterial activity against P. aeruginosa and S. aureus.

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Extraction, Radical Scavenging and Antimicrobial Activity of Essential Oils of Root of Dryopteris marginalis

Asian Journal of Chemistry ◽

10.14233/ajchem.2019.22109 ◽

2019 ◽

Vol 31 (11) ◽

pp. 2512-2516 ◽

Cited By ~ 1

Author(s):

Md. Zahidul Islam ◽

Jannat Al Foisal ◽

Mahbubur Rahman ◽

Mst. Afsana Mimi ◽

Faridul Islam ◽

...

Keyword(s):

Essential Oil ◽

Essential Oils ◽

Antioxidant Activities ◽

Chemical Constituents ◽

Total Concentration ◽

Petroleum Ether Extract ◽

Radical Scavenging ◽

Organic Extracts ◽

Zones Of Inhibition ◽

Essential Oil Yield

The aim of the study was to characterize the chemical constituents and determine antibacterial and antioxidant activities of essential oils and three different extracts of Dryopteris marginalis. The root had essential oil yield of 0.36 % (w/w) in which 12 organic compounds representing 97.22% of the root oils were identified. Tyranton was found as the most abundant component with 77.571 % of the total concentration in the essential oil. The zones of inhibition of different organic extracts against the tested bacteria were found in the range of 6.5-15 mm. Pseudomonas was the most vulnerable with MICs of 15.62 μg/mL by both ethyl acetate and petroleum ether extract producing 3.8 mm zone of inhibition. The essential oils extracted from roots of Dryopteris marginalis showed maximum 85.29 % inhibition of radical scavenging at 2 mg/mL concentration. Among all root extracts, methanol extract exhibited 41.11 % inhibition at 2 mg/mL concentration.

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Antibacterial Activities of Essential Oils Extracted from Leaves of Murraya koenigii by Solvent-Free Microwave Extraction and Hydro-Distillation

Natural Product Communications ◽

10.1177/1934578x1200700139 ◽

2012 ◽

Vol 7 (1) ◽

pp. 1934578X1200700 ◽

Cited By ~ 5

Author(s):

Naciye Erkan ◽

Zhou Tao ◽

H. P. Vasantha Rupasinghe ◽

Burcu Uysal ◽

Birsen S. Oksal

Keyword(s):

Essential Oil ◽

Essential Oils ◽

Radical Scavenging ◽

Antibacterial Activities ◽

Solvent Free ◽

Microwave Extraction ◽

Murraya Koenigii ◽

Inhibition Of Growth ◽

Germacrene D ◽

Dpph Radical Scavenging

Solvent-free microwave extraction (SFME) for the isolation of essential oil from leaves of Murraya koenigii L. (Rutaceae) has been compared with the conventional hydro-distilled oil (HD) in terms of yield, composition, antioxidant activity, and antibacterial activity against Listeria innocua. The yield of essential oil obtained from 30 min of SFME was similar to that of HD for 180 min. By GC-MS analysis, the major compounds of the essential oil extracted by SFME, which were obtained in somewhat lower amounts than in the essential oil obtained by HD, were α-copaene (44.3%), β-gurjunene (25.5%), isocaryophyllene (12.1%), β-caryophyllene (8.7%) and germacrene D (2.9%). The content of oxygenated terpenes, slightly higher for the SFME-essential oil (2.3%) than the HD-essential oil (1.4%), were much lower than that of nonoxygenated terpenes in both oils. DPPH radical scavenging activities of both essential oils were relatively low (10%-24%). Complete inhibition of growth of L. innocua was observed with both SFME and HD essential oils, at 400 and 600 μg/mL (minimum inhibitory concentration), respectively. The SFME-essential oil at 300 μg/mL provided 92% inhibition, indicating its potential as a natural antimicrobial agent.

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Development of a Millet Starch Edible Film Containing Clove Essential Oil

Foods ◽

10.3390/foods9020184 ◽

2020 ◽

Vol 9 (2) ◽

pp. 184 ◽

Cited By ~ 1

Author(s):

Alaa G. Al-Hashimi ◽

Altemimi B. Ammar ◽

Lakshmanan G. ◽

Francesco Cacciola ◽

Naoufal Lakhssassi

Keyword(s):

Antioxidant Activity ◽

Essential Oil ◽

Antioxidant Properties ◽

Control Sample ◽

Barrier Properties ◽

Edible Film ◽

Gas Chromatography Mass Spectrometry ◽

Syzygium Aromaticum ◽

Preservation Method ◽

Clove Essential Oil

Medicinal plants contain various secondary metabolites. The present study analyzed the essential oil of buds from clove (Syzygium aromaticum L.; Family: Myrtaceae) using gas chromatography-mass spectrometry (GC-MS). GC-MS analysis showed the presence of six major phytoconstituents, such as eugenol (66.01%), caryophyllene (19.88%), caryophyllene oxide (5.80%), phenol, 2-methoxy-4-(2-propenyl)-acetate (4.55%), and humulene (3.75%). The effect of clove essential oils (CEO) at 0%, 1%, 2%, and 3% (w/w) on the mechanical and barrier properties of starch films was evaluated. The tensile strength (TS) and elongation (E) of films with clove essential oil were 6.25 ± 0.03 MPa and 5.67% ± 0.08%, respectively. The antioxidant activity of the films significantly increased the millet starch film and presented the lowest antioxidant activity (0.3%) at a 30 minute incubation for the control sample, while increasing CEO fraction in the starch film lead to an increase in antioxidant activity, and the 3% CEO combined film presented the highest antioxidant activity (15.96%) at 90 min incubation. This finding could be explained by the incorporation of clove oil containing antioxidant properties that significantly increased with the incorporation of CEO (p < 0.05). A zone of inhibition ranging from 16 to 27 mm in diameter was obtained when using a concentration of CEO ranging from 1% to 3%. We also observed the presence of an antimicrobial activity on several tested microorganism including Escherichia coli, Pseudomonas aeruginosa, Enterobacter sp, Bacillus cereus, Staphylococcus aureus, and Trichoderma fungi. Thus, the current study reveals the possibility of using a millet starch edible film as a preservation method.

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Correlation between chemical composition and radical scavenging activity of 10 commercial essential oils: Impact of microencapsulation on functional properties of essential oils

Arabian Journal of Chemistry ◽

10.1016/j.arabjc.2020.06.034 ◽

2020 ◽

Vol 13 (8) ◽

pp. 6815-6827 ◽

Cited By ~ 1

Author(s):

Hoda Hanem Mohamed Fadel ◽

Ahmed H. El-Ghorab ◽

Ahmed M.S. Hussein ◽

Khaled F. El-Massry ◽

Shereen Nazeh Lotfy ◽

...

Keyword(s):

Chemical Composition ◽

Essential Oils ◽

Functional Properties ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Scavenging Activity

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Roll on Aromaterapy Formula Activity Test Essential Oil Syzygium aromaticum L.

Indonesian Journal of Global Health Research ◽

10.37287/ijghr.v2i3.395 ◽

2020 ◽

Vol 2 (3) ◽

pp. 265-270

Author(s):

Ariyanti Ariyanti ◽

Eni Masruriati ◽

Mazikhatul Azka ◽

Arini Asna Hidayah

Keyword(s):

Experimental Design ◽

Essential Oil ◽

Essential Oils ◽

Syzygium Aromaticum ◽

Activity Test ◽

Soxhlet Method ◽

Calming Effect ◽

And Control

Syzygium aromaticum L. is a plant that contains essential oils. The essential oil of the clove plant is produced from the distillation of Syzygium aromaticum L.s, stalks, and leaves. The components of Syzygium aromaticum L. content are eugenol, eugenol acetate and cariophylene. The specifications of each part of the essential oil of Syzygium aromaticum L. (21.3%), eugenol (78-95%) using the Soxhlet method were about 47.57%. The purpose of this study was to determine the activity and effectiveness of the roll on formulation of Syzygium aromaticum L. essential oil. This study was experimental with the experimental design used was the posttest only controlled group. The research object was divided into two groups of treatment and control. The results showed that the roll on formulation of Syzygium aromaticum L. essential oil had a calming effect on mice. The most effective roll on formulation of Syzygium aromaticum L. essential oil is 7% concentration.

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Syzygium aromaticum Essential Oil to the Control of Tenuipalpus heveae

Journal of Agricultural Science ◽

10.5539/jas.v11n8p295 ◽

2019 ◽

Vol 11 (8) ◽

pp. 295

Author(s):

Thalia Mayara Pereira de Melo ◽

Eliamara Marques da Silva ◽

Abimael Gomes da Silva ◽

Gustavo Haralampidou da Costa Vieira ◽

Beatriz Garcia Lopes

Keyword(s):

Regression Analysis ◽

Essential Oil ◽

Essential Oils ◽

Syzygium Aromaticum ◽

Clove Oil ◽

Adult Females ◽

Clove Essential Oil ◽

Petri Dishes ◽

Adult Mite ◽

Mite Mortality

The objective was to determine the effect of essential oils on the mortality and repellency of the Tenuipalpus heveae Baker mite (Acari, Tenuipalpidae). Leaf discs of rubber trees were deposited in Petri dishes containing a moistened cotton layer. Posteriorly, the essential oils were diluted to formulate solutions, which were sprayed onto the discs. The experimental design was completely randomized, in a 3 × 4 factorial design: neem, cedar and clove oils at doses 0, 10 μL, 50 μL and 100 μL, with five replicates, with ten adult females being considered per replicate. The exposure to the effect of essential oil was evaluated after 24, 48, 72 and 96 hours for the number of females dead and females in the cotton. The data were submitted to analysis of variance, the values were transformed into (x + 0.5)1/2, and the means were grouped by the Scott-Knot test at 5% probability for the treatments, the doses were submitted to regression analysis. From the 48 hours of evaluation, clove oil showed greater potential for adult mite mortality, being 1.38 in 48 hours, 1.40 in 72 hours and 1.50 in 96 hours. The dose of 100 μL presented a greater potential for the neem and clove oils. The clove essential oil has potential in the control of Tenuipalpus heveae.

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