Characterization and Antimicrobial Activity of Whey Edible Film Composite Enriched with 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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Characterization of tuna (Thunnus albacares) skin gelatin edible film incorporated with clove and ginger essential oils and different surfactants

Food Research ◽

10.26656/fr.2017.5(2).285 ◽

2020 ◽

Vol 5 (2) ◽

pp. 440-450

Author(s):

E. Sutrisno ◽

A. Ningrum ◽

Supriyadi ◽

H.S.H. Munawaroh ◽

Siti Aisyah ◽

...

Keyword(s):

Essential Oil ◽

Essential Oils ◽

Functional Properties ◽

Radical Scavenging ◽

Edible Films ◽

Edible Film ◽

Soy Lecithin ◽

Tuna Fish ◽

Clove Essential Oil ◽

And Control

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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Nanoemulsion of cashew gum and clove essential oil (Ocimum gratissimum Linn) potentiating antioxidant and antimicrobial activity

International Journal of Biological Macromolecules ◽

10.1016/j.ijbiomac.2021.09.195 ◽

2021 ◽

Author(s):

Thais Danyelle Santos Araujo ◽

João Marcos Antônio Rodrigues da Costa ◽

Fabio de Oliveira Silva Ribeiro ◽

Antonia Carla de Jesus Oliveira ◽

Jhones do Nascimento Dias ◽

...

Keyword(s):

Antimicrobial Activity ◽

Essential Oil ◽

Cashew Gum ◽

Ocimum Gratissimum ◽

Clove Essential Oil ◽

Antioxidant And Antimicrobial Activity

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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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Antimicrobial Activity of Composite Edible Films Based on Fish Gelatin and Chitosan Incorporated with Clove Essential Oil

Journal of Aquatic Food Product Technology ◽

10.1080/10498850802581252 ◽

2009 ◽

Vol 18 (1-2) ◽

pp. 46-52 ◽

Cited By ~ 44

Author(s):

J. Gómez-Estaca ◽

A. López de Lacey ◽

M. C. Gómez-Guillén ◽

M. E. López-Caballero ◽

P. Montero

Keyword(s):

Antimicrobial Activity ◽

Essential Oil ◽

Edible Films ◽

Fish Gelatin ◽

Clove Essential Oil

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Efficiency of chitosan synergism with clove essential oil in the coating of intentionally contaminated Tambaqui fillets

Semina Ciências Agrárias ◽

10.5433/1679-0359.2020v41n6p2793 ◽

2020 ◽

Vol 41 (6) ◽

pp. 2793-2802

Author(s):

Brenda Borges Vieira ◽

◽

Elaine Araújo de Carvalho ◽

Aline Simões da Rocha Bispo ◽

Mariza Alves Ferreira ◽

...

Keyword(s):

Antimicrobial Activity ◽

Essential Oil ◽

Salmonella Enteritidis ◽

Antimicrobial Effect ◽

In Vitro Tests ◽

Escherichia Coli O157 ◽

Chitosan Coating ◽

Coating Efficiency ◽

Clove Essential Oil

The edible coating of chitosan with clove essential oil (CEO) was studied for its ability to reduce the microbial growth of pathogens (Escherichia coli O157:H7 CDCEDL933, Listeria monocytogenes CERELA, Salmonella Enteritidis ATCC13076, Staphylococcus aureus ATCC43300, and Pseudomonas aeruginosa ATCC27853) in Tambaqui fillets kept under refrigeration. In in vitro tests, chitosan showed higher antimicrobial activity against S. aureus and L. monocytogenes (MIC 0.5%), and CEO for L. monocytogenes (MIC 0.08%). Based on the antimicrobial activity of chitosan and CEO, Tambaqui fillets were subjected to different treatments, T1: chitosan 2%; T2: chitosan 2% + CEO 0.16%, and T3: chitosan 0.5% + CEO 0.08%, kept at 4 ºC for 72 h. The chitosan coating, incorporated with CEO, inhibited microorganisms in Tambaqui fillets and enhanced coating efficiency (p < 0.05). It was most effective against L. monocytogenes and S. aureus at the lowest CEO concentration (0.08%). Chitosan coating in combination with CEO enhanced the antimicrobial effect of pathogens on Tambaqui fillets, increased their shelf life under refrigeration, and was more effective against Gram-positive pathogens than Gram-negative pathogens.

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Preparation and characterization of clove essential oil loaded nanoemulsion and pickering emulsion activated pullulan-gelatin based edible film

International Journal of Biological Macromolecules ◽

10.1016/j.ijbiomac.2021.03.133 ◽

2021 ◽

Author(s):

Yi Shen ◽

Zhi-Jing Ni ◽

Kiran Thakur ◽

Jian-Guo Zhang ◽

Fei Hu ◽

...

Keyword(s):

Essential Oil ◽

Pickering Emulsion ◽

Edible Film ◽

Clove Essential Oil

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

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.971-973.81 ◽

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.

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Nanoemulsion-based basil seed gum edible film containing resveratrol and clove essential oil: In vitro antioxidant properties and its effect on oxidative stability and sensory characteristic of camel meat during refrigeration storage

Meat Science ◽

10.1016/j.meatsci.2021.108716 ◽

2021 ◽

pp. 108716

Author(s):

Elham Ansarian ◽

Majid Aminzare ◽

Hassan Hassanzad Azar ◽

Mohammad Reza Mehrasbi ◽

Mandana Bimakr

Keyword(s):

Essential Oil ◽

Oxidative Stability ◽

Antioxidant Properties ◽

Edible Film ◽

Sensory Characteristic ◽

Clove Essential Oil ◽

Camel Meat ◽

Seed Gum ◽

Refrigeration Storage

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Alginate/κ-Carrageenan-Based Edible Films Incorporated with Clove Essential Oil: Physico-Chemical Characterization and Antioxidant-Antimicrobial Activity

Polymers ◽

10.3390/polym13030354 ◽

2021 ◽

Vol 13 (3) ◽

pp. 354

Author(s):

Aji Prasetyaningrum ◽

Dani P. Utomo ◽

Al Farrel A. Raemas ◽

Tutuk D. Kusworo ◽

Bakti Jos ◽

...

Keyword(s):

Antimicrobial Activity ◽

Tensile Strength ◽

Essential Oil ◽

Water Solubility ◽

Antibacterial Properties ◽

Chemical Characterization ◽

Crystallinity Index ◽

Edible Films ◽

Elongation At Break ◽

Clove Essential Oil

This study aimed to enhance the properties of CaCl2 crosslinked sodium alginate/k-carrageenan (SA/KC) incorporated with clove essential oil (CEO). An evaluation of the modification effects on physicochemical, morphological, antioxidant, and antibacterial properties was performed. The properties were observed at various SA/KC ratios (10/0 to 1.5/1), CEO (1.5% to 3%), and CaCl2 (0% to 2%). The surface morphology was improved by addition of KC and CaCl2. The Fourier transform infrared (FTIR) result showed insignificant alteration of film chemical structure. The X-ray diffraction (XRD) result confirmed the increased crystallinity index of the film by CaCl2 addition. On physicochemical properties, a higher proportion of SA/KC showed the declined tensile strength, meanwhile both elongation at break and water solubility were increased. The incorporated CEO film reduced both tensile strength and water solubility; however, the elongation at break was significantly increased. The presence of Ca2+ ions remarkably increased the tensile strength despite decreased water solubility. Overall, the addition of KC and CaCl2 helped in repairing the mechanical properties and flexibility. CEO incorporation showed the effectiveness of profiling the antioxidant and antimicrobial activity indicated by high 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity up to 90.32% and inhibition zone of E. coli growth up to 113.14 mm2.

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