scholarly journals Natural Antimicrobial Nano Composite Fibres Manufactured from a Combination of Alginate and Oregano Essential Oil

Nanomaterials ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 2062
Author(s):  
Hao Lu ◽  
Jonathan A. Butler ◽  
Nicole S. Britten ◽  
Prabhuraj D. Venkatraman ◽  
Sameer S. Rahatekar
Keyword(s):  
Essential Oil ◽  
Food Packaging ◽  
Antimicrobial Properties ◽  
Electrospinning Process ◽  
Wound Dressings ◽  
Natural Antimicrobial ◽  
Oregano Essential Oil ◽  
Crosslinking Process ◽  
Medical Textiles ◽  
Alginate Fibres

Alginate is a linear biodegradable polysaccharide polymer, which is bio-renewable and widely used for various biomedical applications. For the next generation of medical textiles, alginate nanofibres are desirable for their use in wound dressings that are biocompatible, sustainable, and abundantly available. This study has developed a unique manufacturing process for producing alginate nanofibres with exceptional antimicrobial properties of oregano essential oil (OEO) as a natural antimicrobial agent. OEO with varying degrees of concentration was incorporated in an aqueous alginate solution. Appropriate materials and electrospinning process parameter selection allowed us to manufacture alginate fibres with a range of diameters between 38 and 105 nm. A unique crosslinking process for alginate nanofibres using extended water soaking was developed. Mechanical characterisation using micro-mechanical testing of nonwoven electrospun alginate/oregano composite nanofibres revealed that it was durable. An extensive antimicrobial study was carried out on alginate/oregano composite nanofibres using a range of Gram-positive (methicillin-resistant Staphylococcus aureus (MRSA) and Listeria monocytogenes) and Gram-negative bacteria (Klebsiella pneumoniae and Salmonella enterica), which are common wound and food pathogens. The results indicated that increasing the concentration of OEO from 2 to 3 wt % showed improved antimicrobial activity against all pathogens, and activity was significantly improved against MRSA compared to a non-alginate-based control disk containing OEO. Therefore, our research suggests that all-natural alginate/oregano nanofibre composite textiles offer a new generation of medical textiles for advanced wound dressing technology as well as for food packaging applications.

scholarly journals Development of Active Barrier Multilayer Films Based on Electrospun Antimicrobial Hot-Tack Food Waste Derived Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) and Cellulose Nanocrystal Interlayers

Nanomaterials ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 2356
Author(s):  
Kelly Figueroa-Lopez ◽  
Sergio Torres-Giner ◽  
Inmaculada Angulo ◽  
Maria Pardo-Figuerez ◽  
Jose Escuin ◽  
...  
Keyword(s):  
Food Packaging ◽  
Mechanical Performance ◽  
Antioxidant Activities ◽  
Antimicrobial Properties ◽  
Multilayer Films ◽  
Electrospinning Process ◽  
Final Thickness ◽  
Oregano Essential Oil ◽  
Active Barrier ◽  
Contact Transparency

Active multilayer films based on polyhydroxyalkanoates (PHAs) with and without high barrier coatings of cellulose nanocrystals (CNCs) were herein successfully developed. To this end, an electrospun antimicrobial hot-tack layer made of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) derived from cheese whey, a by-product from the dairy industry, was deposited on a previously manufactured blown film of commercial food contact PHA-based resin. A hybrid combination of oregano essential oil (OEO) and zinc oxide nanoparticles (ZnONPs) were incorporated during the electrospinning process into the PHBV nanofibers at 2.5 and 2.25 wt%, respectively, in order to provide antimicrobial properties. A barrier CNC coating was also applied by casting from an aqueous solution of nanocellulose at 2 wt% using a rod at 1m/min. The whole multilayer structure was thereafter assembled in a pilot roll-to-roll laminating system, where the blown PHA-based film was located as the outer layers while the electrospun antimicrobial hot-tack PHBV layer and the barrier CNC coating were placed as interlayers. The resultant multilayer films, having a final thickness in the 130–150 µm range, were characterized to ascertain their potential in biodegradable food packaging. The multilayers showed contact transparency, interlayer adhesion, improved barrier to water and limonene vapors, and intermediate mechanical performance. Moreover, the films presented high antimicrobial and antioxidant activities in both open and closed systems for up to 15 days. Finally, the food safety of the multilayers was assessed by migration and cytotoxicity tests, demonstrating that the films are safe to use in both alcoholic and acid food simulants and they are also not cytotoxic for Caco-2 cells.

scholarly journals Basil Essential Oil: Composition, Antimicrobial Properties, and Microencapsulation to Produce Active Chitosan Films for Food Packaging

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 121
Author(s):  
Ghita Amor ◽  
Mohammed Sabbah ◽  
Lucia Caputo ◽  
Mohamed Idbella ◽  
Vincenzo De Feo ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Shelf Life ◽  
Food Packaging ◽  
Antimicrobial Properties ◽  
Edible Films ◽  
Biological Properties ◽  
Oil Composition ◽  
Packaging System ◽  
Cooked Ham

The essential oil (EO) from basil—Ocimum basilicum—was characterized, microencapsulated by vibration technology, and used to prepare a new type of packaging system designed to extend the food shelf life. The basil essential oil (BEO) chemical composition and antimicrobial activity were analyzed, as well as the morphological and biological properties of the derived BEO microcapsules (BEOMC). Analysis of BEO by gas chromatography demonstrated that the main component was linalool, whereas the study of its antimicrobial activity showed a significant inhibitory effect against all the microorganisms tested, mostly Gram-positive bacteria. Moreover, the prepared BEOMC showed a spheroidal shape and retained the EO antimicrobial activity. Finally, chitosan-based edible films were produced, grafted with BEOMC, and characterized for their physicochemical and biological properties. Since their effective antimicrobial activity was demonstrated, these films were tested as packaging system by wrapping cooked ham samples during 10 days of storage, with the aim of their possible use to extend the shelf life of the product. It was demonstrated that the obtained active film can both control the bacterial growth of the cooked ham and markedly inhibit the pH increase of the packaged food.

scholarly journals Chitosan/Essential Oils Formulations for Potential Use as Wound Dressing: Physical and Antimicrobial Properties

Materials ◽  
2019 ◽  
Vol 12 (14) ◽  
pp. 2223 ◽  
Author(s):  
Elaine Pereira dos Santos ◽  
Pedro Henrique Medeiros Nicácio ◽  
Francivandi Coêlho Barbosa ◽  
Henrique Nunes da Silva ◽  
André Luís Simões Andrade ◽  
...  
Keyword(s):  
Essential Oil ◽  
Antimicrobial Properties ◽  
Wound Dressings ◽  
Qualitative Assessment ◽  
Diffusion Method ◽  
Mechanical Resistance ◽  
Film Forming ◽  
Good Transparency ◽  
The Impact

Film-forming emulsions and films, prepared by incorporating different concentrations of clove essential oil (CEO) and melaleuca essential oil (MEO) into chitosan (CS) were obtained and their properties were evaluated. Film-forming emulsions were characterized in terms of qualitative assessment, hydrogen potential and in vitro antibacterial activity, that was carried by the agar diffusion method, and the growth inhibition effects were tested on the Gram-positive microorganism of Staphylococcus aureus, Gram-negative microorganisms of Escherichia coli, and against isolated fungi such as Candida albicans. In order to study the impact of the incorporation of CEO and MEO into the CS matrix, the appearance and thickness of the films were evaluated. Furthermore, Fourier transform infrared spectroscopy (FTIR), contact angle measurements, a swelling test, scanning electron microscopy and a tensile test were carried out. Results showed that the film-forming emulsions had translucent aspect with cloudy milky appearance and showed antimicrobial properties. The CEO had the highest inhibition against the three strains studied. As regards the films’ properties, the coloration of the films was affected by the type and concentration of bioactive used. The chitosan/CEO films showed an intense yellowish coloration while the chitosan/MEO films presented a slightly yellowish coloration, but in general, all chitosan/EOs films presented good transparency in visible light besides flexibility, mechanical resistance when touched, smaller thicknesses than the dermis and higher wettability than chitosan films, in both distilled water and phosphate-buffered saline (PBS). The interactions between the chitosan and EOs were confirmed by. The chitosan/EOs films presented morphologies with rough appearance and with EOs droplets in varying shapes and sizes, well distributed along the surface of the films, and the tensile properties were compatible to be applied as wound dressings. These results revealed that the CEO and MEO have a good potential to be incorporated into chitosan to make films for wound-healing applications.

scholarly journals The production of ecofriendly biofilm with natural oil for food packaging

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.

Poly(hydroxybutyrate-co-hydroxyvalerate)-based nanocomposites for antimicrobial active food packaging containing oregano essential oil

2020 ◽  
Vol 26 ◽  
pp. 100602
Author(s):  
Renata C. da Costa ◽  
Tales S. Daitx ◽  
Raquel S. Mauler ◽  
Natália M. da Silva ◽  
Marília Miotto ◽  
...  
Keyword(s):  
Essential Oil ◽  
Food Packaging ◽  
Oregano Essential Oil ◽  
Active Food Packaging

Encapsulation of Lemongrass Oil for Antimicrobial and Biodegradable Food Packaging Applications

2021 ◽  
Vol 13 (5) ◽  
pp. 803-811
Author(s):  
Fidan Ozge Can ◽  
Muhammed Zeki Durak
Keyword(s):  
Essential Oil ◽  
Food Packaging ◽  
Chemical Interaction ◽  
Thermal Analyses ◽  
Headspace Analysis ◽  
Maximum Growth ◽  
Average Diameter ◽  
Electrospinning Process ◽  
Gas Chromatography Mass Spectrometry ◽  
Active Food Packaging

Antimicrobial gelatin nanofibers with lemongrass essential oil (Gt/LEO) were successfully fabricated by elec-trospinning as potential biodegradable and active food packaging. Following the determination of the key components and the composition of the LEO by a Gas chromatography-mass spectrometry (GC-MS) headspace analysis, the antimicrobial activity of LEO was tested against four different bacteria. Gt/LEO solutions were prepared and characterized before the electrospinning process. All the prepared solutions could be electro-spun, and the effect of LEO on electrospinnability was investigated by measuring conductivity, surface tension, and dielectric constant. The average diameter of pure gelatin nanofibers was 110 ± 39 nm and increased with the rise in essential oil content, similar to other studies. The structure of all nanofibers was smooth, stable, homogenous, and bead-free. The maximum growth inhibition rate (GIR) of Gt/10% LEO nanofilms was 99.09% against Staphylococcus aureus and 96.63% for Salmonella Typhimurium. Nanofilms incorporated with and without LEO displayed similar major Fourier transform infrared (FTIR) spectroscopy peaks showing the effective penetration of LEO in gelatin fibers without chemical interaction or destroying the structure of LEO or gelatin. Thermal analyses indicated that thermal stability of the essential oil enhanced by encapsulation. Overall, this study demonstrates that Gt/LEO nanofibers have a promising prospect in the area of antimicrobial food packaging.

Active and sustainable materials from rice starch, fish protein and oregano essential oil for food packaging

2017 ◽  
Vol 97 ◽  
pp. 268-274 ◽  
Author(s):  
Viviane Patrícia Romani ◽  
Carlos Prentice-Hernández ◽  
Vilásia Guimarães Martins
Keyword(s):  
Essential Oil ◽  
Food Packaging ◽  
Rice Starch ◽  
Fish Protein ◽  
Oregano Essential Oil ◽  
Sustainable Materials
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