Stabilization Techniques of Essential Oils by Incorporation into Biodegradable Polymeric Materials for Food Packaging

Human health, food spoilage, and plastic waste, which are three great topical concerns, intersect in the field of food packaging. This has created a trend to replace synthetic food preservatives with natural ones, to produce bio-functional food packaging, and to shift towards biodegradable polymeric materials. Among the natural bioactive agents, essential oils are gaining more and more attention in food packaging applications due to their various benefits and fewer side-effects. However, their volatility, hydrophobicity, and strong odor and taste limit the direct use in food-related applications. Fixation into polymeric matrices represents a suitable strategy to promote the benefits and reduce the drawbacks. Emulsification and electrospinning are largely used techniques for protection and stabilization of essential oils. These methods offer various advantages in active food packaging, such as controlled release, ensuring long-term performance, decreased amounts of active agents that gain enhanced functionality through increased available surface area in contact with food, and versatility in packaging design. This review focuses on creating correlations between the use of essential oils as natural additives, stabilization methods, and biodegradable polymeric matrices or substrates in developing bioactive food packaging materials. Documentation was performed via the Scopus, ScienceDirect, and PubMed databases, selecting the publications after the year 2018. Particular attention was given to the publications that tested materials on food/food pathogens to evaluate their performances in retarding spoilage. Research gaps were also identified on the topic, materials being tested mainly at short time after preparation without considering the long-term storage that usually occurs in actual practice between production and use, and insufficient research related to upscaling.

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Essential oils in active food packaging

Handbook of Research on Food Science and Technology ◽

10.1201/9780429487859-6 ◽

2019 ◽

pp. 131-148

Author(s):

Olga B. Alvarez-Pérez ◽

Mónica L. Chávez-González ◽

Anna Iliná ◽

José Luis Martínez-Hernández ◽

Elda Patricia Segura-Ceniceros ◽

...

Keyword(s):

Essential Oils ◽

Food Packaging ◽

Active Food Packaging

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The Use of Essential Oils in Active Food Packaging: A Review of Recent Studies

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v7i11.1799-1804.2640 ◽

2019 ◽

Vol 7 (11) ◽

pp. 1799

Author(s):

Muhammad Zeeshan Akram ◽

Sema Yaman Fırıncıoğlu ◽

Hassan Jalal ◽

Sibel Canoğulları Doğan

Keyword(s):

Essential Oils ◽

Shelf Life ◽

Food Industry ◽

Food Packaging ◽

Biological Activities ◽

Food Additives ◽

Biodegradable Films ◽

Processed Food ◽

Active Food Packaging

Public concern on the excessive use of synthetic food additives has raised a great interest to use natural products due to their potential in food and pharmacological industries. Nowadays, chemical food additives are questioned due to their contribution to the health risks and environmental impacts. Among natural additives, essential oils (EOs) are extracted from aromatic compounds and responsible for their biological activities namely antimicrobial and antioxidant capacity. Incorporation of bio-active compounds particularly EOs directly in food or edible/biodegradable food packaging seems to enhance the shelf life and quality characteristics of processed food and protect the consumers against oxidative and bacterial deterioration effects. However, inclusion of EOs in films/coatings for food packaging may put some effects on various properties (optic, tensile and etc.), which can affect the consumer acceptability. Their addition in food can cause some allergic and hypersensitivity reactions to the individuals who use them often. This paper aims to review the latest findings on the use of EOs incorporated with edible/biodegradable films and coatings to enhance the shelf life and quality of the food. Further investigations about essential oils are expected to clarify their exact action and build up their standard use in food industry.

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Biodegradable active food packaging structures based on hybrid cross-linked electrospun polyvinyl alcohol fibers containing essential oils and their application in the preservation of chicken breast fillets

Food Packaging and Shelf Life ◽

10.1016/j.fpsl.2020.100613 ◽

2021 ◽

Vol 27 ◽

pp. 100613

Author(s):

Gülden Göksen ◽

Maria José Fabra ◽

A. Pérez-Cataluña ◽

H. Ibrahim Ekiz ◽

Gloria Sanchez ◽

...

Keyword(s):

Polyvinyl Alcohol ◽

Essential Oils ◽

Food Packaging ◽

Chicken Breast ◽

Active Food Packaging ◽

Hybrid Cross

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Specific migration of caprolactam and infrared characteristics of a polyamide/polyethylene composite film for food packaging under conditions of long‐term storage before use

Packaging Technology and Science ◽

10.1002/pts.2531 ◽

2020 ◽

Vol 33 (12) ◽

pp. 501-514

Author(s):

Milena Ritter ◽

Derck Schlettwein ◽

Ulrich Leist

Keyword(s):

Composite Film ◽

Food Packaging ◽

Polyethylene Composite ◽

Long Term Storage ◽

Term Storage

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Changes of Organoleptic Quality in Potato Tubers after Application of Natural Sprout Inhibitors

Agricultural Engineering ◽

10.1515/agriceng-2016-0004 ◽

2016 ◽

Vol 20 (1) ◽

pp. 35-43 ◽

Cited By ~ 1

Author(s):

Magdalena Grudzińska ◽

Zbigniew Czerko ◽

Monika Borowska-Komenda

Keyword(s):

Essential Oils ◽

Early Group ◽

Potato Tubers ◽

National Research Institute ◽

Long Term Storage ◽

Study Results ◽

Sprout Inhibitors ◽

Taste And Smell ◽

Term Storage

AbstractThe aim of this study was to evaluate changes in the sensory properties of the table potato in relation to the use of natural sprout inhibitors during long-term storage. The material for the study consisted in four varieties of potato of the medium early group. The research was carried out in the Plant Breeding and Acclimatization Institute – National Research Institute Branch in Jadwisin in 2014-2015. After harvest potatoes were stored from the end of October to April at 5°C, at the relative humidity of 90-95%, without application of natural sprout inhibitors (control) and using the natural sprout inhibitors (essential oils). After storage, the potatoes were boiled and sensory evaluation was carried out, which includes qualities such as: over-cooking of the surface, texture, mealiness, flesh texture, taste and smell. Study results showed that long-term storage of potatoes treated with natural sprout inhibitors – peppermint, caraway and clove essential oils is significant for the changes in overcooking the surface, structure of potatoes and mealiness of tubers after cooking. The taste and smell of potato tubers depended only on the variety.

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Arrowroot Starch-Based Films Incorporated With a Carnauba Wax Nanoemulsion, Cellulose Nanocrystals, and Essential Oils: a New Functional Material for Food Packaging Applications

10.21203/rs.3.rs-271384/v1 ◽

2021 ◽

Author(s):

Josemar Gonçalves de Oliveira Filho ◽

Beatriz Regina Albiero ◽

Lavínia Cipriano ◽

Carmen Cris de Oliveira Nobre Bezerra ◽

Fernanda Campos Alencar Oldoni ◽

...

Keyword(s):

Water Vapor ◽

Essential Oils ◽

Cellulose Nanocrystals ◽

Food Packaging ◽

Water Vapor Permeability ◽

Vapor Permeability ◽

Mentha Spicata ◽

Carnauba Wax ◽

Active Food Packaging ◽

Arrowroot Starch

Abstract Arrowroot starch (AA)-based films incorporated with a carnauba wax nanoemulsion (CWN), cellulose nanocrystals (CNCs), and essential oils (EOs) from Mentha spicata (MEO) and Cymbopogon martinii (CEO) were produced using the casting technique and then characterized in terms of their water barrier, tensile, thermal, optical, and microstructural properties and in vitro antifungal activity against Rhizopus stolonifer and Botrytis cinerea. Whereas the incorporation of CNCs decreased the moisture content and water vapor permeability of the AA/CWN/CNC film, the additional incorporation of either EO decreased the transparency and affected the microstructure of the AA/CWN/CNC/EO nanocomposites. MEO and CEO incorporation improved the thermal stability of the films and provided excellent protection against fruit-spoiling fungi. Because of their excellent barrier properties against fungal growth, water vapor permeability, and ultraviolet and visible light, these AA/CWN/CNC/EO films have promising potential for application as active food packaging or coating materials.

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Biofilm Formation Reduction by Eugenol and Thymol on Biodegradable Food Packaging Material

Foods ◽

10.3390/foods11010002 ◽

2021 ◽

Vol 11 (1) ◽

pp. 2

Author(s):

Pavel Pleva ◽

Lucie Bartošová ◽

Daniela Máčalová ◽

Ludmila Zálešáková ◽

Jana Sedlaříková ◽

...

Keyword(s):

Food Quality ◽

Polymer Films ◽

Biofilm Formation ◽

Food Packaging ◽

Polymeric Materials ◽

Poly Lactic Acid ◽

Bacterial Strains ◽

Butylene Succinate ◽

Active Food Packaging ◽

Materials Used

Biofilm is a structured community of microorganisms adhering to surfaces of various polymeric materials used in food packaging. Microbes in the biofilm may affect food quality. However, the presence of biofilm can ensure biodegradation of discarded packaging. This work aims to evaluate a biofilm formation on the selected biodegradable polymer films: poly (lactic acid) (PLA), poly (butylene adipate-co-terephthalate) (PBAT), and poly (butylene succinate) (PBS) by selected bacterial strains; collection strains of Escherichiacoli, Staphylococcusaureus; and Bacillus pumilus, Bacillussubtilis, Bacillustequilensis, and Stenotrophomonasmaltophilia isolated from dairy products. Three different methods for biofilm evaluation were performed: the Christensen method, 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay, and fluorescence microscopy. High biofilm formation was confirmed on the control PBS film, whereas low biofilm formation ability was observed on the PLA polymer sample. Furthermore, the films with incorporated antimicrobial compounds (thymol or eugenol) were also prepared. Antimicrobial activity and also reduction in biofilm formation on enriched polymer films were determined. Therefore, they were all proved to be antimicrobial and effective in reducing biofilm formation. These films can be used to prepare novel active food packaging for the dairy industry to prevent biofilm formation and enhance food quality and safety in the future.

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The production of ecofriendly biofilm with natural oil for food packaging

Proceedings - The Tenth International Symposium GRID 2020 ◽

10.24867/grid-2020-p23 ◽

2020 ◽

Author(s):

Emine Arman Kandirmaz ◽

◽

Omer Bunyamin Zelzele ◽

Keyword(s):

Essential Oil ◽

Essential Oils ◽

Shelf Life ◽

Food Packaging ◽

Biological Activities ◽

Uv Spectroscopy ◽

Antimicrobial Properties ◽

Active Packaging ◽

E Coli ◽

Active Food Packaging

The use of edible biofilms in food packaging reduces the use of petrochemical polymers that are harmful to human health, such as PE, PP, PET. The second most common biopolymer in nature, chitosan is a nontoxic, nonantigenic, biocompatible and biodegradable polymer. Considering these features, it is frequently used in food packaging applications. Increasing needs for food amount and quality canalized food ındustry to fund in new packaging techniques that improve storage life and grade of foods. Active packaging systems, one of these methods, can be designed as a sensor, antimicrobial or antimigrant in order to extend the shelf life of the food product and to inform the shelf life in possible degradation. Essential oils, which are antimicrobial environmentally friendly packaging material additives, are used due to their effective biological activities. Essential oils that have known antimicrobial properties include lavender, rosemary, mint, eucalyptus and geranium. These oils are also edible. In this study, it is aimed to produce antimicrobial, ecofriendly, edible, printable biofilm for active packaging, using chitosan and peppermint essential oil. For this purpose, chitosan biofilms containing different rates (0, 1, 2.5, 5, 10%) of peppermint essential oil were produced by solvent casting method. Surface morphology were examined by SEM. The transparency of biofilms was determined by UV spectroscopy. Antimicrobial properties of the obtained films were determined against S. aureus and E. coli. Biofilms were printed with screen printing. The color, gloss, contact angle, surface tension values of all printed and unprinted samples were examined. As a result, chitosan biofilms which are loaded with peppermint essential oil were successfully produced. Biofilms are colorless, highly transparent and have good printability. It is concluded that the amount of peppermint essential oil increased inhibitory feature against S. aureus and E. coli. When the obtained results are examined, it is determined that the printable, ecofriendly, edible biofilms can be used in active food packaging applications.

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