scholarly journals Development of Ginkgo (Ginkgo biloba) Nut Starch Films Containing Cinnamon (Cinnamomum zeylanicum) Leaf Essential Oil

Molecules ◽  
2021 ◽  
Vol 26 (20) ◽  
pp. 6114
Author(s):  
Boo-Kyoung Kim ◽  
Hae-Se Lee ◽  
Hee-Su Yang ◽  
Kyung-Bin Song
Keyword(s):  
Antioxidant Activity ◽  
Essential Oil ◽  
Ginkgo Biloba ◽  
Food Packaging ◽  
Antioxidant Activities ◽  
Water Vapor Permeability ◽  
Food Sources ◽  
Vapor Permeability ◽  
Cinnamomum Zeylanicum ◽  
Leaf Essential Oil

There have been many studies on the development biodegradable films using starch isolated from various food sources as a substitute for synthetic plastic packaging films. In this study, starch was extracted from ginkgo (Ginkgo biloba) nuts, which were mainly discarded and considered an environment hazard. The prepared starch (GBS) was then used for the preparation of antioxidant films by incorporating various amounts of cinnamon (Cinnamomum zeylanicum) essential oil (CZEO), which provides antioxidant activity. The prepared GBS films with CZEO were characterized by measuring physical, optical, and thermal properties, along with antioxidant activity (ABTS, DPPH, and FRAP) measurements. With the increasing amount of CZEO, the flexibility and antioxidant activities of the GBS films increased proportionally, whereas the tensile strength of the films decreased. The added CZEO also increased the water vapor permeability of the GBS films, and the microstructure of the GBS films was homogeneous overall. Therefore, the obtained results indicate that the developed GBS films containing CZEO are applicable as antioxidant food packaging.

scholarly journals Development of Polylactic Acid Films with Selenium Microparticles and Its Application for Food Packaging

Coatings ◽  
2020 ◽  
Vol 10 (3) ◽  
pp. 280
Author(s):  
Rui Lu ◽  
Dur E. Sameen ◽  
Wen Qin ◽  
Dingtao Wu ◽  
Jianwu Dai ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antibacterial Activity ◽  
Polylactic Acid ◽  
Composite Membrane ◽  
Food Packaging ◽  
Antioxidant Properties ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Swelling Capacity ◽  
Natural Element

Selenium is a natural element which exists in the human body and plays an important role in metabolism. Along with this, selenium also possesses antibacterial and antioxidant properties. Using selenium microparticles (SeMPs) in food packaging films is exceptional. In this experiment, a solution casting method was used to make film. For this purpose, we used polylactic acid (PLA) as a substrate for the formation of a film membrane while SeMPs were added with certain ratios to attain antibacterial and antioxidant properties. The effects of SeMPs on the PLA film and the value of SeMPs in food packaging film production were investigated. The effects of the SeMPs contents on the features of the film, such as its mechanical property, solubility, swelling capacity, water vapor permeability, antioxidant activity, and the antibacterial activity of the composite membrane against Staphylococcus aureus (Gram-positive) and Escherichia coli (Gram-negative) strains, were studied. The results manifest that the PLA/SeMPs films showed higher water resistance, UV resistance, antioxidant activity, and antibacterial activity than pure PLA film. When the concentration of SeMPs was 1.5 wt%, the composite membrane showed the best comprehensive performance. Although the tensile strength and elongation at break of the membrane were slightly reduced by the addition of SeMPs, the results show that PLA/SeMPs films are still suitable for food packaging and would be a very promising material for food packaging.

scholarly journals Characterization of Barnyard Millet Starch Films Containing Borage Seed Oil

Coatings ◽  
2017 ◽  
Vol 7 (11) ◽  
pp. 183 ◽  
Author(s):  
Thi Cao ◽  
So-Young Yang ◽  
Kyung Song
Keyword(s):  
Antioxidant Activity ◽  
Seed Oil ◽  
Water Solubility ◽  
Antioxidant Activities ◽  
Water Vapor Permeability ◽  
Barrier Properties ◽  
B Value ◽  
Edible Films ◽  
Vapor Permeability ◽  
Barnyard Millet

In this study, barnyard millet starch (BMS) was used to prepare edible films. Antioxidant activity was conferred to the BMS film by incorporating borage seed oil (BO). The physical, optical, and thermal properties as well as antioxidant activities of the films were evaluated. The incorporation of BO into the BMS films decreased the tensile strength from 9.46 to 4.69 MPa and increased the elongation at break of the films from 82.49% to 103.87%. Water vapor permeability, water solubility, and moisture content of the BMS films decreased with increasing BO concentration, whereas Hunter b value and opacity increased, L and a values of the films decreased. The BMS films containing BO exhibited antioxidant activity that increased proportionally with increased BO concentration. In particular, the BMS film with 1.0% BO exhibited the highest antioxidant activity and light barrier properties among the BMS films. Therefore, the BMS films with added BO can be used as an antioxidant packaging material.

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 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.

Functional Properties of Poly(lactide) Film Incorporated with Clove Essential Oil

2014 ◽  
Vol 971-973 ◽  
pp. 81-84
Author(s):  
Yan Wu ◽  
Chun Sheng Chen ◽  
Yu Yue Qin ◽  
Jian Xin Cao
Keyword(s):  
Mechanical Property ◽  
Contact Angle ◽  
Antimicrobial Activity ◽  
Water Vapor ◽  
Essential Oil ◽  
Composite Film ◽  
Food Packaging ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Clove Essential Oil

A novel antimicrobial poly (lactide) (PLA) film incorporated with clove essential oil (0, 2%, 4%, and 6% (w/v)) was developed. The mechanical property, water vapor permeability, color, contact angle, and antimicrobial activity of the films were investigated. The flexibility of films was improved by incorporation with clove. The water vapor permeability slightly increased with clove content. PLA film containing clove showed better antimicrobial activity compared to pure PLA film. The results suggested that PLA/clove blends could be a novel composite film for food packaging applications.

scholarly journals Physical, Mechanical, and Antimicrobial Properties of Carboxymethyl Cellulose Edible Films Activated with Artemisia sieberi Essential Oil

2020 ◽  
Author(s):  
F. Salar Behrestaghi ◽  
S. Bahram ◽  
P. Ariaii
Keyword(s):  
Mechanical Properties ◽  
Contact Angle ◽  
Essential Oil ◽  
Carboxymethyl Cellulose ◽  
Food Packaging ◽  
Antimicrobial Properties ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Vapor Permeability ◽  
Artemisia Sieberi

Background: Edible films and coatings are biodegradable that can preserve the quality and extend the shelf life of foods. The aim of this study was to investigate the physical and mechanical properties, and antimicrobial activity of carboxymethyl cellulose (CMC) film containing Artemisia sieberi Essential Oil (AEO). Methods: The studied parameters were the antibacterial activity and physical properties, including Water Vapor Permeability (WVP), Contact Angle (CA), solubility, Moisture Content (MC), and surface color; as well as mechanical properties including Elongation at break% (E%) and Tensile Strength (TS) of CMC incorporated with AEO at levels of 0 (control), 0.5, 1, and 1.5% v/v. Data were statistically analyzed by SPSS software. Results: Camphor (36.38%), 1,8-cineole (15.89%), β-Thujone (6.7%), and camphanone (6.2%) were the main components of AEO. The edible CMC film showed increase in WVP, contact angle, E%, darker color, and yellowness, with decreases in film solubility, MC, and TS after the incorporation of AEO. CMC film with 1.5% of AEO showed the highest a* (greenness) and b* (yellowness) values. The inhibition zones were 9.33, 11.5, and 17.30 mm for Staphylococcus aureus; and 8, 11.50, and 14.33 mm for Escherichia coli at AEO levels of 0.5, 1, and 1.5%, respectively. Conclusion: The overall results of this study showed that CMC films enriched with AEO could be beneficial in food packaging to retard food deterioration.

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.

Evaluation of antioxidant and antimicrobial activity of Ziziphora ‎clinopodiodes essential oil eluted at different times

2020 ◽  
Vol 16 ◽  
Author(s):  
Mojgan Alizadeh ◽  
Akram Arianfar ◽  
Ameneh Mohammadi
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Antioxidant Activities ◽  
Positive Control ◽  
Essential Oil Composition ◽  
Oil Composition ◽  
Citronellic Acid ◽  
Antimicrobial And Antioxidant Activity

Objective: Ziziphora clinopodioides is an edible medicinal plant belongs to the Labiatae family that widespread all over Iran. It used as culinary and also in cold and cough treatments in Iran. The aim of present work was to evaluate the effect of different timeframes during the hydrodistillation on essential oil composition, antimicrobial and antioxidant activity. Materials and Methods: The essential oil of Z. clinopodiodes was extracted via hydrodistillation with Clevenger apparatus. The fractions of essential oil were captured at 6 times from the beginning of the distillation: (10, 20, 60, 120, 180 and 240 min). The fractions of essential oil were analyzed by GC/MS and their antibacterial, antifungal and antioxidant activities were studied by Disk - well diffusion and DPPH methods respectively. Results: Six distillation times and whole essential oil were captured during the hydrodistillation. Essential oil yield dropped off significantly during distillation progressed (1.0% for 10 min and 0.025 for 240 min). 1,8 Cineol, Isomenthone, Pulegone, Piperitenone and Citronellic acid were major compounds in fractions and they were affected by distillation times. Pulegone was major compound in all of essential oils. In antioxidant activity assay, whole essential oil was stronger than was stronger than positive control and fractions of essential oil, because of higher levels of Isomenthone, Piperitenone and Citronellic acid. Strongest antimicrobial activity against S. aureus, E. coli and C. albicans was observed from 10 min fraction. Conclusion: Our results indicated that distillation time can create essential oils with specific properties and we can achieve to more efficient essential oil in short times.

scholarly journals Protein-Based Films and Coatings for Food Industry Applications

Polymers ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 769
Author(s):  
Vlad Mihalca ◽  
Andreea Diana Kerezsi ◽  
Achim Weber ◽  
Carmen Gruber-Traub ◽  
Jürgen Schmucker ◽  
...  
Keyword(s):  
Food Packaging ◽  
Meat Products ◽  
Water Vapor Permeability ◽  
Food Product ◽  
Edible Films ◽  
Vapor Permeability ◽  
Area Of Interest ◽  
Industry Applications ◽  
Economic Perspectives ◽  
Materials Used

Food packaging is an area of interest not just for food producers or food marketing, but also for consumers who are more and more aware about the fact that food packaging has a great impact on food product quality and on the environment. The most used materials for the packaging of food are plastic, glass, metal, and paper. Still, over time edible films have become widely used for a variety of different products and different food categories such as meat products, vegetables, or dairy products. For example, proteins are excellent materials used for obtaining edible or non-edible coatings and films. The scope of this review is to overview the literature on protein utilization in food packages and edible packages, their functionalization, antioxidant, antimicrobial and antifungal activities, and economic perspectives. Different vegetable (corn, soy, mung bean, pea, grass pea, wild and Pasankalla quinoa, bitter vetch) and animal (whey, casein, keratin, collagen, gelatin, surimi, egg white) protein sources are discussed. Mechanical properties, thickness, moisture content, water vapor permeability, sensorial properties, and suitability for the environment also have a significant impact on protein-based packages utilization.

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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