Preparation and Characterization of Carboxymethyl Cellulose Films with Embedded Essential Oils

There is current interest in using biobased materials to produce food packaging that can increase the shelf-lives of fruits and vegetables and minimize food spoilage in supermarkets and at the same time not generating plastic waste that causes long-term disposal problems. A good candidate for such materials is the polysaccharide, such as carboxymethyl cellulose (CMC), which is edible and biodegradable. In this work films were produced from two CMC materials with different degrees of substitution (DS) that encapsulated four different essential oils (eugenol, rosemary oil, coriander oil, and nutmeg oil) that are known to have beneficial properties for food applications. The mechanical properties, opacity, and water vapor permeation were evaluated. In general, the essential oil-embedded CMC with the two DS values behaved rather differently. In particular, the essential oil-embedded CMC with 0.7 DS degree of substitution gave stronger and more flexible films and may be more suited for use in food packaging.

Download Full-text

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.

Download Full-text

Influence of simultaneous application of copper oxide nanoparticles and Satureja Khuzestanica essential oil on properties of kefiran–carboxymethyl cellulose films

Polymer Testing ◽

10.1016/j.polymertesting.2018.12.002 ◽

2019 ◽

Vol 73 ◽

pp. 377-388 ◽

Cited By ~ 13

Author(s):

Seyedeh-Maryam Hasheminya ◽

Reza Rezaei Mokarram ◽

Babak Ghanbarzadeh ◽

Hamed Hamishekar ◽

Hossein Samadi Kafil ◽

...

Keyword(s):

Essential Oil ◽

Copper Oxide ◽

Carboxymethyl Cellulose ◽

Copper Oxide Nanoparticles ◽

Oxide Nanoparticles ◽

Simultaneous Application ◽

Cellulose Films ◽

Satureja Khuzestanica

Download Full-text

Physical and antimicrobial properties of sodium alginate/carboxymethyl cellulose films incorporated with cinnamon essential oil

Food Packaging and Shelf Life ◽

10.1016/j.fpsl.2017.11.001 ◽

2018 ◽

Vol 15 ◽

pp. 35-42 ◽

Cited By ~ 53

Author(s):

Yingying Han ◽

Miao Yu ◽

Lijuan Wang

Keyword(s):

Essential Oil ◽

Sodium Alginate ◽

Carboxymethyl Cellulose ◽

Antimicrobial Properties ◽

Cellulose Films ◽

Cinnamon Essential Oil

Download Full-text

Antimicrobial Effects of Cinnamon and Rosemary Essential Oils

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.731.385 ◽

2015 ◽

Vol 731 ◽

pp. 385-388 ◽

Cited By ~ 3

Author(s):

Dong Mei Ding ◽

Fang Jie Wang ◽

Xin Xin Liu ◽

Chun Yang Han

Keyword(s):

Essential Oil ◽

Essential Oils ◽

Food Packaging ◽

Packaging Material ◽

Antimicrobial Efficacy ◽

Chemical Components ◽

Strong Inhibition ◽

Active Constituents ◽

Cinnamon Essential Oil ◽

Rosemary Essential Oil

The objectives of this study were to evaluate the antimicrobial efficacy of cinnamon essential oil (CEO) and rosemary essential oil (REO) against 4 food-related microorganisms. The chemical components of CEO and REO were also analyzed by GC/MS. The major active constituents of CEO were cinnamaldehyde (80.010%) and 2-methoxycinnamaldehyde (10.550%), and the major active constituents of REO were 1,8-Cineole (51.783%) and α-Pinene (13.508%).The antimicrobial results indicated that both them display strong inhibition against 4 strains. The combination showed additive efficacy against all tested microorganisms. Thus, our study demonstrated that CEO and REO can be considered potential alternatives to control pathogens and microbial in the food or food packaging material.

Download Full-text

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

Coatings ◽

10.3390/coatings11010097 ◽

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.

Download Full-text

Antimicrobial Activities of Starch-Based Biopolymers and Biocomposites Incorporated with Plant Essential Oils: A Review

Polymers ◽

10.3390/polym12102403 ◽

2020 ◽

Vol 12 (10) ◽

pp. 2403 ◽

Cited By ~ 2

Author(s):

R. Syafiq ◽

S. M. Sapuan ◽

M. Y. M. Zuhri ◽

R. A. Ilyas ◽

A. Nazrin ◽

...

Keyword(s):

Antimicrobial Activity ◽

Tensile Strength ◽

Essential Oil ◽

Essential Oils ◽

Food Packaging ◽

Barrier Properties ◽

Antimicrobial Activities ◽

Food Storage ◽

Plant Essential Oils ◽

Bacteria And Fungi

Recently, many scientists and polymer engineers have been working on eco-friendly materials for starch-based food packaging purposes, which are based on biopolymers, due to the health and environmental issues caused by the non-biodegradable food packaging. However, to maintain food freshness and quality, it is necessary to choose the correct materials and packaging technologies. On the other hand, the starch-based film’s biggest flaws are high permeability to water vapor transfer and the ease of spoilage by bacteria and fungi. One of the several possibilities that are being extensively studied is the incorporation of essential oils (EOs) into the packaging material. The EOs used in food packaging films actively prevent inhibition of bacteria and fungi and have a positive effect on food storage. This work intended to present their mechanical and barrier properties, as well as the antimicrobial activity of anti-microbacterial agent reinforced starch composites for extending product shelf life. A better inhibition of zone of antimicrobial activity was observed with higher content of essential oil. Besides that, the mechanical properties of starch-based polymer was slightly decreased for tensile strength as the increasing of essential oil while elongation at break was increased. The increasing of essential oil would cause the reduction of the cohesion forces of polymer chain, creating heterogeneous matrix and subsequently lowering the tensile strength and increasing the elongation (E%) of the films. The present review demonstrated that the use of essential oil represents an interesting alternative for the production of active packaging and for the development of eco-friendly technologies.

Download Full-text

Evaluation of the Properties of Cellulose Ester Films that Incorporate Essential Oils

International Journal of Polymer Science ◽

10.1155/2020/4620868 ◽

2020 ◽

Vol 2020 ◽

pp. 1-8

Author(s):

Atanu Biswas ◽

Maria do Socorro Rocha Bastos ◽

Roselayne Ferro Furtado ◽

Gary Kuzniar ◽

Veera Boddu ◽

...

Keyword(s):

Essential Oil ◽

Essential Oils ◽

Cellulose Acetate ◽

Food Packaging ◽

Cellulose Ester ◽

Cellulose Esters ◽

Elongation At Break ◽

Cellulose Acetate Propionate ◽

Almost All ◽

Acetate Butyrate

Films made from cellulose esters are often used as bio-based food packaging materials. In this work, we studied the incorporation of nine essential oils into cellulose acetate, cellulose acetate propionate, and cellulose acetate butyrate. The essential oils were derived from lime, nutmeg, eugenol, pimenta berry, rosemary, petitgrain, coffee, anise, and trans-cinnamaldehyde. In almost all cases, the addition of essential oils to cellulose ester reduced tensile strength and Young’s modulus but increased elongation at break. Thus, an essential oil acted like a plasticizer that enhanced the flexibility of the polymer. Essential oils containing limonene and pinenes (e.g., from lime and nutmeg) gave the strongest plasticizing action, whereas essentials oils containing fatty acids (e.g., from coffee) were the weakest plasticizers. The water barrier property was improved the most when essential oils were added to cellulose acetate; however, different cellulose ester/essential oil combinations showed different effects. Whereas most of the essential oils decreased the transparency of the films, eugenol, pimento berry, and anise were notable exceptions. Thus, depending on a specific application, a particular polymer/EO combination can be used to give the optimal performance.

Download Full-text

Potential of Cold Plasma Technology in Ensuring the Safety of Foods and Agricultural Produce: A Review

Foods ◽

10.3390/foods9101435 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1435 ◽

Cited By ~ 1

Author(s):

Carolina Varilla ◽

Massimo Marcone ◽

George A. Annor

Keyword(s):

Food Processing ◽

Cold Plasma ◽

Food Packaging ◽

Fruits And Vegetables ◽

Meat Products ◽

Enzyme Inactivation ◽

Plasma Technology ◽

Salmonella Spp ◽

Design Elements ◽

Food Applications

Cold plasma (CP) is generated when an electrical energy source is applied to a gas, resulting in the production of several reactive species such as ultraviolet photons, charged particles, radicals and other reactive nitrogen, oxygen, and hydrogen species. CP is a novel, non-thermal technology that has shown great potential for food decontamination and has also generated a lot of interest recently for a wide variety of food processing applications. This review discusses the potential use of CP in mainstream food applications to ensure food safety. The review focuses on the design elements of cold plasma technology, mode of action of CP, and types of CP technologies applicable to food applications. The applications of CP by the food industry have been demonstrated for food decontamination, pesticide residue removal, enzyme inactivation, toxin removal, and food packaging modifications. Particularly for food processing, CP is effective against major foodborne pathogenic micro-organisms such as Listeria monocytogenes and Salmonella Typhimurium, Tulane virus in romaine lettuce, Escherichia coli O157:H7, Campylobacter jejuni, and Salmonella spp. in meat and meat products, and fruits and vegetables. However, some limitations such as lipid oxidation in fish, degradation of the oligosaccharides in the juice have been reported with the use of CP, and for these reasons, further research is needed to mitigate these negative effects. Furthermore, more research is needed to maximize its potential.

Download Full-text

Study of the Efficiency of Trachyspermum ammi L. Essential Oil for its Application in Active Food Packaging Technology

International Journal of Pharmacognosy and Phytochemical Research ◽

10.25258/phyto.v9i08.9624 ◽

2017 ◽

Vol 9 (08) ◽

Author(s):

Rency Elizabeth ◽

Akshay Shah

Keyword(s):

Essential Oil ◽

Essential Oils ◽

Food Waste ◽

Food Packaging ◽

Large Scale ◽

Well Being ◽

Active Packaging ◽

Synthetic Methods ◽

Food Spoilage ◽

Active Food Packaging

The interest in essential oils and their application in food packaging and preservation has been amplified in recent years by an increasingly negative consumer perception of synthetic preservatives Close to one third of the world's food supply is wasted annually. As a major contributor, food spoilage represents an environmental problem as well as an ethical issue. Besides physical damage, browning and staling, molds and yeasts cause significant food waste. Protecting foods from spoilage is essential in order to reduce food waste and ensure safety for consumers. However the current methods employed for preservation carry serious drawbacks which have implications on the health and well being of the consumer. There is a strong need to replace synthetic methods with the use of botanicals. The food industries are developing new packaging systems (active packaging) through the incorporation of essential oils. Essential oils are naturally occurring, degradable, and cheaper than chemical preservatives. Ajwain is a commonly used spice and has been used as a traditional medicine in Indian culture. The current study identifies the fungi toxic potential of essential oil of Ajwain (T. ammi) against common food spoilage fungi and its application as a natural preservative and a prospective component of active packaging and micro atmosphere preservation systems. Using bread, a commodity commonly susceptible to fungal contamination in a modelling system aids in understanding the large scale and realistic application of the system developed. Further studies need to be carried out on the synergistic action of essential oil of T. ammi with other essential oils and other hurdle techniques. The organoleptic and sensory changes caused due to its strong aroma need to be tested further.

Download Full-text