scholarly journals Preparation and Characterization of Ginger Essential Oil Microcapsule Composite Films

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2268
Author(s):  
Huahua Wang ◽  
Mengyao Li ◽  
Zhouyong Dong ◽  
Tiehua Zhang ◽  
Qingyu Yu
Keyword(s):  
Essential Oil ◽  
Food Packaging ◽  
Composite Films ◽  
Storage Period ◽  
Gelatin Film ◽  
Scanning Calorimetry ◽  
Application Range ◽  
Gelatin Films ◽  
Entire Storage Period ◽  
High Level

New food packaging has shown research significance in the face of increasing demand for high-quality foods and growing attention paid to food safety. In this study, ginger essential oil microcapsule composite films were prepared by combining microcapsules prepared by a complex coacervation method with gelatin films, and the mechanical properties and active functions of the composite films were analyzed. Fourier-transform infrared spectroscopy and differential scanning calorimetry confirmed the successful encapsulation of ginger essential oil. The scanning electron microscopy of the composite films showed the microcapsules and gelatin film matrix were highly compatible. During the entire storage period, the antioxidant capacity of the ginger essential oil microcapsule films weakened more slowly than ginger essential oil microcapsules and could be maintained at a relatively high level for a long time. The microcapsule films had excellent inhibitory effects on Escherichia coli, Staphylococcus aureus, and Bacillus subtilis. Therefore, the direct addition of microcapsules to a film matrix can broaden the application range of microcapsules and increase the duration of the release of active ingredients. Ginger essential oil microcapsule films are potential biodegradable food packaging films with long-lasting activity.

scholarly journals Characterization of Carboxymethyl Cellulose Films Incorporated with Chinese Fir Essential Oil and Their Application to Quality Improvement of Shine Muscat Grape

Coatings ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 97
Author(s):  
Luyu Mei ◽  
Liuxin Shi ◽  
Xiuli Song ◽  
Su Liu ◽  
Qiang Cheng ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Essential Oil ◽  
Carboxymethyl Cellulose ◽  
Food Packaging ◽  
Water Solubility ◽  
Composite Films ◽  
Antimicrobial Properties ◽  
Chinese Fir ◽  
Volatile Components ◽  
Scanning Calorimetry

In this study, carboxymethyl cellulose (CMC) films containing 1%, 2%, and 3% Chinese fir essential oil (CFEO) were prepared. The mechanical, optical, physical, microstructural, thermal stability and antimicrobial properties of the films were studied. A traditional steam distillation method was applied for CFEO extraction, in which 35 volatile components were identified. The research results showed that the CMC film mixed with 1% CFEO had the highest tensile strength (TS) and elongation at break (EB), whereas the flexibility was decreased under higher concentrations of CFEO. However, the film’s degree of transparency under controlled humidity did not decrease with an increase in CFEO concentration; thus, the sensory evaluation was not adversely effect. Furthermore, the thickness and the water solubility (WS) of film increased after the addition of CFEO. The thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC) results indicated that the thermal stability of the CMC-CFEO films improved. Moreover, the composite films showed excellent inhibitory effects toward Gram-positive bacterias and Penicillium citrinum. The treatments of grapes with CMC + 1% CFEO resulted in the best properties during storage. CMC-CFEO film can be a candidate for food packaging due to its excellent performances.

scholarly journals Smart Starch-Gelatin Films Incorporated with Curcumin

2020 ◽  
Vol 36 (6) ◽  
pp. 1088-1095
Author(s):  
Le Thi Bich Nguyet ◽  
Vinh Tien Nguyen
Keyword(s):  
Acetic Acid ◽  
Food Packaging ◽  
Gelatin Film ◽  
Film Properties ◽  
Elongation At Break ◽  
Independent Variables ◽  
Gelatin Films ◽  
Film Forming ◽  
Central Composite Experimental Design ◽  
Central Composite

In this study, we developed a starch-gelatin film incorporated with synthesized curcumin to be used as a pH-sensitive smart material for food packaging. The film-forming mixture contained five components: starch, gelatin, glycerol, acetic acid and curcumin. The interactions of the components and their effects on the film properties were investigated by using response surface methodology with central composite experimental design. The results showed impacts of the contents of these components as independent variables on tensile strength, elongation at break, Young’s modulus and solubility of the films. The contents of starch, gelatin and glycerol significantly affect these properties, while acetic acid and curcumin do not (p<0.05). Also, it was shown that the incorporation of curcumin provided the film with the capacity to sense pH changes from neutral to basic (yellow at pH ≤ 8 and orange-red at pH ≥ 9).

scholarly journals Physical Properties of Composite Films from Tilapia Skin Collagen with Pachyrhizus Starch and Rambutan Peel Phenolics

Marine Drugs ◽  
2019 ◽  
Vol 17 (12) ◽  
pp. 662
Author(s):  
Yongliang Zhuang ◽  
Shiyan Ruan ◽  
Hanghang Yao ◽  
Yun Sun
Keyword(s):  
Tensile Strength ◽  
Physical Properties ◽  
Food Packaging ◽  
Composite Films ◽  
Water Vapor Permeability ◽  
Amorphous Structure ◽  
Vapor Permeability ◽  
Scanning Calorimetry ◽  
Active Food Packaging ◽  
Skin Collagen

Different composite films composed of tilapia skin collagen (TSC) with Pachyrhizus starch (PS) or rambutan peel phenolics (RPP) were prepared, and the physical properties of these films were determined. The effects of PS and RPP on TSC films were investigated, and our results indicated that PS and RPP could improve the physical properties of TSC films. Opacity and film thickness showed an enhanced trend with increasing PS and RPP contents in TSC films, whereas solubility in water, elongation-at-break (EAB), and water vapor permeability (WVP) showed declining trends. TSC film with 10% PS and 0.5% RPP had the highest tensile strength, and the tensile strength dropped drastically when the content of PS and RPP increased. The light transmittances of the films could decrease with the incorporation of PS and RPP. Differential scanning calorimetry (DSC) demonstrated that the addition of PS and RPP improved the thermal stability of TSC films. In addition, X-ray diffraction indicated that the crystallinity of the films decreased and the amorphous structure of the films tended to become more complex with the addition of PS and RPP. As shown by fourier transform infrared spectroscopy (FTIR) analysis, PS and RPP can strongly interact with TSC, resulting in a modification of its structure. Scanning electron microscope (SEM) analysis showed that there was a good compatibility between TSC, PS, and RPP. The results indicated that TSC film incorporated with 10% PS and 0.5% RPP was an effective method for improve the physical properties of the film. TSC–PS–RPP composite films can be used not only in biomedical applications, but also as active food packaging materials.

Influence of anise (Pimpinella anisum L.) essential oil on the microbial, chemical, and sensory properties of chicken fillets wrapped with gelatin film

2020 ◽  
pp. 108201322093522
Author(s):  
Bahram Fathi-Achachlouei ◽  
Nima Babolanimogadam ◽  
Younes Zahedi
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Gelatin Film ◽  
Life Extension ◽  
Thiobarbituric Acid Reactive Substance ◽  
Chemical Parameters ◽  
Gelatin Films ◽  
Yeasts And Molds ◽  
Sensory Tests

The present study aimed to develop a novel active edible film based on gelatin incorporated with 0, 0.3, 0.6, and 0.9% w/w anise essential oil as a natural preservative and investigate the shelf life extension potential of chicken fillets during 12 days of refrigerated storage. The chicken fillets were wrapped with the essence-free and anise essential oil-loaded gelatin films, and microbial counts, chemical and sensory tests were surveyed during chilled storage. Results showed that aerobic mesophilic bacteria and Pseudomonas spp counts significantly decreased at all levels of anise essential oil during the first week of storage, while psychrotrophs, yeasts, and molds numbers began to reduce at concentrations of 0.6 and 0.9% from day 6. The using of anise essential oil caused a significant decrease of chemical parameters of chicken fillets, and the values of pH, peroxide, thiobarbituric acid reactive substance, and total volatile basic-nitrogen reached from 7.42, 5.7 meq/kg, 2.21 mg malondialdehyde/kg, and 24.94 mg N/100 g for the essence-free wrapped samples to 4.8, 6.35 meq/kg, 1.73 mg malondialdehyde/kg, and 18.78 mg N/100 g for the ones wrapped with 0.9% anise essential oil-loaded gelatin films at the end of storage day. In conclusion, application of gelatin films loaded with 0.6 and 0.9% anise essential oil can be advised for wrapping chicken fillets to prolong the shelf life for at least one week.

scholarly journals Development and Characterization of Novel Active Chitosan Films Containing Fennel and Peppermint Essential Oils

Coatings ◽  
2020 ◽  
Vol 10 (10) ◽  
pp. 936 ◽  
Author(s):  
Ting Liu ◽  
Jingfan Wang ◽  
Fumin Chi ◽  
Zhankun Tan ◽  
Liu Liu
Keyword(s):  
Essential Oil ◽  
Composite Films ◽  
Environmental Scanning Electron Microscopy ◽  
Chitosan Film ◽  
Environmental Scanning ◽  
The Novel ◽  
Scanning Calorimetry ◽  
Chitosan Films ◽  
Water Swelling

The effects of fennel essential oil (FEO) and peppermint essential oil (PEO) on chitosan-based films were evaluated in this study. The results showed that the addition of FEO and PEO slightly increased the density and thickness, while significantly decreasing the moisture content, water swelling, and solubility properties. The color values (L, a, b, ΔE and whiteness index (WI)) of the composite films containing FEO and PEO changed obviously with a tendency toward yellowness, which was beneficial in resisting food decomposition caused by ultraviolet light. The differential scanning calorimetry (DSC) and fourier-transform-infrared (FTIR) results indicated that the addition of FEO and PEO affected the structure of the chitosan films, while the interaction between the chitosan and polyphenols in FEO and PEO established new hydrogen bonds and improved the thermal stability. The environmental scanning electron microscopy (ESEM) illustrated that the surfaces of the composite films containing FEO and PEO were smooth, but the cross-section was rougher than in pure chitosan film. Furthermore, the composite films containing FEO and PEO exhibited prominent antioxidant activity. In short, the novel active chitosan-based films with incorporated FEO and PEO present broad application prospects in fresh-cut meat or vegetable packaging.

scholarly journals Effect of some postharvest treatments on properties of spear and peppermint herbs prepared for exportation

2019 ◽  
Author(s):  
Tamer Farouk Ahmed El-Moghazy
Keyword(s):  
Essential Oil ◽  
Double Layer ◽  
Single Layer ◽  
Storage Period ◽  
Plastic Layer ◽  
Research Station ◽  
Ambient Atmosphere ◽  
Water Distillation ◽  
Successive Season ◽  
High Level

The present study was carried out in Sabahia Horticulture Research Station, Alexandria, Egypt, through the two successive season of 2010/2011 and 2011/2012. Two storage experiments in ambient atmosphere were conducted using natural drying (ND) and artificial drying (AD) spearmint and peppermint herbs. The packaging types paper bag of one single layer (p.s), paper bag of double layer (p.d), paper bag of one single layer, lined with plastic layer in side (p.s+po) and paper bag of double layer, lined with plastic layer in side (p.d+po), were tested. The experiment started on it October 2010 and October 2011 (12 months each). During each season of storage, the herb was sampled once every 3 months (5 samples). The essential oil % was determined by water distillation and the components of the oil were determined by (G.L.C). Results of this study can be summarized as follow:1-Artificial drying (AD) is fare better to keep the essential oil of spearmint and peppermint herbs at the accept level (AL) in the storage.2-AD kept the major components of herbs, carvon, menthone and menthol better than (ND). As well as the microbial load at low level.3-ND saved α-pinene, β-pinene and limonene at high level than (AD).4-Extended storage period resulted in the reduction of all the studied components of the two herbs. 5-Packaging containing polyethylene (po) showed superiority in their keeping capacities to their contents among all the tested ones.

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