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Feng X, Wang W, Chu Y, Gao C, Liu Q, Tang X. Effect of cinnamon essential oil nanoemulsion emulsified by OSA modified starch on the structure and properties of pullulan based films. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110123] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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52
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Essential oils as antimicrobial agents in biopolymer-based food packaging - A comprehensive review. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100785] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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53
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Silvestre WP, Baldasso C, Tessaro IC. Potential of chitosan-based membranes for the separation of essential oil components by target-organophilic pervaporation. Carbohydr Polym 2020; 247:116676. [DOI: 10.1016/j.carbpol.2020.116676] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 06/18/2020] [Accepted: 06/19/2020] [Indexed: 12/12/2022]
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54
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Antifungal Polyvinyl Alcohol Coatings Incorporating Carvacrol for the Postharvest Preservation of Golden Delicious Apple. COATINGS 2020. [DOI: 10.3390/coatings10111027] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Different polyvinyl alcohol (PVA) coating formulations incorporating starch (S) and carvacrol (C) as the active agent were applied to Golden Delicious apples to evaluate their effectiveness at controlling weight loss, respiration rate, fruit firmness, and fungal decay against B. cinerea and P. expansum throughout storage time. Moreover, the impact of these coatings on the sensory attributes of the fruit was also analyzed. The application of the coatings did not notably affect the weight loss, firmness changes, or respiration pathway of apples, probably due to the low solid surface density of the coatings. Nevertheless, they exhibited a highly efficient disease control against both black and green mold growths, as a function of the carvacrol content and distribution in the films. The sensory analysis revealed the great persistence of the carvacrol aroma and flavor in the coated samples, which negatively impact the acceptability of the coated products.
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55
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Hu F, Sun T, Xie J, Xue B, Li X, Gan J, Li L, Shao Z. Functional properties and preservative effect on Penaeus vannamei of chitosan films with conjugated or incorporated chlorogenic acid. Int J Biol Macromol 2020; 159:333-340. [PMID: 32422261 DOI: 10.1016/j.ijbiomac.2020.05.089] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Revised: 04/13/2020] [Accepted: 05/13/2020] [Indexed: 11/30/2022]
Abstract
The chlorogenic acid-grafted-chitosan conjugates (CA-g-CS) with three grafting ratios were synthesized. Then the CA-g-CS conjugated films (CA-g-CS I, CA-g-CS II, and CA-g-CS III) and the CA-CS incorporated films (CA-CS I, CA-CS II, and CA-CS III) with equivalent chlorogenic acid content were prepared, respectively. The physical, mechanical, and biological properties of CA-g-CS conjugated and CA-CS incorporated films were evaluated. Further, the CA-g-CS III and CA-CS III were chosen to evaluate their preservative effect on shrimp. Compared with CS film, CA-g-CS conjugated and CA-CS incorporated films showed enhanced opacity and water solubility, changed thickness and water vapor permeability, and reduced moisture content, tensile strength and elongation at break. Conjugation or incorporation of CA enhanced antioxidant and antibacterial activities of CS films, and these activities increased with the increasing of CA content. CA-g-CS III showed better preservative effect on shrimp than CA-CS III in terms of weight loss, pH value, total volatile basic nitrogen, total bacterial count and sensory score of shrimp during storage. Therefore, CA-g-CS conjugated films exhibited better bioactivities and preservative effect on shrimp than CA-CS incorporated films. Compared with incorporation, conjugation of CA with CS is a more efficient way to improve properties of CS film.
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Affiliation(s)
- Fei Hu
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
| | - Tao Sun
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China.
| | - Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
| | - Bin Xue
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
| | - Xiaohui Li
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
| | - Jianhong Gan
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
| | - Li Li
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
| | - Zehuai Shao
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
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56
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Norcino L, Mendes J, Natarelli C, Manrich A, Oliveira J, Mattoso L. Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105862] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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57
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Zarandona I, Estupiñán M, Pérez C, Alonso-Sáez L, Guerrero P, de la Caba K. Chitosan Films Incorporated with Exopolysaccharides from Deep Seawater Alteromonas Sp. Mar Drugs 2020; 18:md18090447. [PMID: 32867255 PMCID: PMC7551391 DOI: 10.3390/md18090447] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2020] [Revised: 08/20/2020] [Accepted: 08/25/2020] [Indexed: 12/26/2022] Open
Abstract
Two Alteromonas sp. strains isolated from deep seawater were grown to promote the production of exopolysaccharides (EPS, E611 and E805), which were incorporated into chitosan solutions to develop films. The combination of the major marine polysaccharides (chitosan and the isolated bacterial EPS) resulted in the formation of homogenous, transparent, colorless films, suggesting good compatibility between the two components of the film-forming formulation. With regards to optical properties, the films showed low values of gloss, in the range of 5-10 GU, indicating the formation of non-glossy and rough surfaces. In addition to the film surface, both showed hydrophobic character, with water contact angles higher than 100 º, regardless of EPS addition. Among the two EPS under analysis, chitosan films with E805 showed better mechanical performance, leading to resistant, flexible, easy to handle films.
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Affiliation(s)
- Iratxe Zarandona
- BIOMAT research group, University of the Basque Country (UPV/EHU), Escuela de Ingeniería de Gipuzkoa, Plaza de Europa 1, 20018 Donostia-San Sebastián, Spain;
| | - Mónica Estupiñán
- AZTI Marine Research, Basque Research and Technology Alliance (BRTA), Txatxarramendi ugartea z/g, 48395 Sukarrieta, Spain; (M.E.); (C.P.); (L.A.-S.)
| | - Carla Pérez
- AZTI Marine Research, Basque Research and Technology Alliance (BRTA), Txatxarramendi ugartea z/g, 48395 Sukarrieta, Spain; (M.E.); (C.P.); (L.A.-S.)
| | - Laura Alonso-Sáez
- AZTI Marine Research, Basque Research and Technology Alliance (BRTA), Txatxarramendi ugartea z/g, 48395 Sukarrieta, Spain; (M.E.); (C.P.); (L.A.-S.)
| | - Pedro Guerrero
- BIOMAT research group, University of the Basque Country (UPV/EHU), Escuela de Ingeniería de Gipuzkoa, Plaza de Europa 1, 20018 Donostia-San Sebastián, Spain;
- Correspondence: (P.G.); (K.d.l.C.)
| | - Koro de la Caba
- BIOMAT research group, University of the Basque Country (UPV/EHU), Escuela de Ingeniería de Gipuzkoa, Plaza de Europa 1, 20018 Donostia-San Sebastián, Spain;
- Correspondence: (P.G.); (K.d.l.C.)
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58
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Peralta-Ruiz Y, Tovar CDG, Sinning-Mangonez A, Coronell EA, Marino MF, Chaves-Lopez C. Reduction of Postharvest Quality Loss and Microbiological Decay of Tomato "Chonto" ( Solanum lycopersicum L.) Using Chitosan- E Essential Oil-Based Edible Coatings under Low-Temperature Storage. Polymers (Basel) 2020; 12:E1822. [PMID: 32823746 PMCID: PMC7465164 DOI: 10.3390/polym12081822] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 08/09/2020] [Accepted: 08/10/2020] [Indexed: 12/26/2022] Open
Abstract
The tomato (Solanum lycopersicum L.) is one of the many essential vegetables around the world due to its nutritive content and attractive flavor. However, its short shelf-life and postharvest losses affect its marketing. In this study, the effects of chitosan-Ruta graveolens (CS + RGEO) essential oil coatings on the postharvest quality of Tomato var. "chonto" stored at low temperature (4 °C) for 12 days are reported. The film-forming dispersions (FFD) were eco-friendly synthesized and presented low viscosities (between 0.126 and 0.029 Pa s), small particle sizes (between 1.29 and 1.56 μm), and low densities. The mature index (12.65% for uncoated fruits and 10.21% for F4 coated tomatoes), weight loss (29.8% for F1 and 16.7% for F5 coated tomatoes), and decay index (3.0 for uncoated and 1.0 for F5 coated tomatoes) were significantly different, indicating a preservative effect on the quality of the tomato. Moreover, aerobic mesophilic bacteria were significantly reduced (in five Log CFU/g compared to control) by using 15 μL/mL of RGEO. The coatings, including 10 and 15 μL/mL of RGEO, completely inhibited the mold and yeast growth on tomato surfaces without negatively affecting the consumer acceptation, as the sensorial analysis demonstrated. The results presented in this study show that CS + RGEO coatings are promising in the postharvest treatment of tomato var. "chonto".
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Affiliation(s)
- Yeimmy Peralta-Ruiz
- Faculty of Bioscience and Technology for Food, Agriculture, and Environment, University of Teramo, 64100 Teramo, Italy; (Y.P.-R.); (C.C.-L.)
- Facultad de Ingeniería, Programa de Ingeniería Agroindustrial, Universidad del Atlántico, Puerto Colombia 081008, Colombia; (A.S.-M.); (E.A.C.); (M.F.M.)
| | - Carlos David Grande Tovar
- Grupo de Investigación de Fotoquímica y Fotobiología, Universidad del Atlántico, Puerto Colombia 081008, Colombia
| | - Angie Sinning-Mangonez
- Facultad de Ingeniería, Programa de Ingeniería Agroindustrial, Universidad del Atlántico, Puerto Colombia 081008, Colombia; (A.S.-M.); (E.A.C.); (M.F.M.)
| | - Edgar A. Coronell
- Facultad de Ingeniería, Programa de Ingeniería Agroindustrial, Universidad del Atlántico, Puerto Colombia 081008, Colombia; (A.S.-M.); (E.A.C.); (M.F.M.)
| | - Marcos F. Marino
- Facultad de Ingeniería, Programa de Ingeniería Agroindustrial, Universidad del Atlántico, Puerto Colombia 081008, Colombia; (A.S.-M.); (E.A.C.); (M.F.M.)
| | - Clemencia Chaves-Lopez
- Faculty of Bioscience and Technology for Food, Agriculture, and Environment, University of Teramo, 64100 Teramo, Italy; (Y.P.-R.); (C.C.-L.)
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59
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Enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil. Sci Rep 2020; 10:13622. [PMID: 32788603 PMCID: PMC7423944 DOI: 10.1038/s41598-020-70651-5] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2020] [Accepted: 07/24/2020] [Indexed: 11/27/2022] Open
Abstract
Mung bean starch (MBS)-based edible films with incorporation of guar gum (GG) and sunflower seed oil (SSO) were developed in this study. MBS, GG, and SSO were used as the main filmogenic biopolymer, thickener, and hydrophobicity-imparting substance, respectively. To investigate the effect of SSO content on the physicochemical, mechanical, and optical properties of the films, they were supplemented with various concentrations (0, 0.5, 1, and 2%, w/w) of SSO. Increasing SSO content tended to decrease tensile strength, elongation at break, crystallinity, water solubility, and the water vapor permeability; in contrast, it increased the oxygen transmission rate and water contact angle. Consequently, the incorporation of SSO into the matrix of MBS-based films decreased their mechanical strength but effectively enhanced their water-resistance properties. Therefore, the MBS-based film developed here can be properly used as an edible film in settings that require high water-resistance properties but do not call for robust mechanical strength.
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60
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Effects of zein stabilized clove essential oil Pickering emulsion on the structure and properties of chitosan-based edible films. Int J Biol Macromol 2020; 156:111-119. [DOI: 10.1016/j.ijbiomac.2020.04.027] [Citation(s) in RCA: 60] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2020] [Revised: 03/30/2020] [Accepted: 04/05/2020] [Indexed: 12/26/2022]
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61
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Application of Nanoemulsions (W/O) of Extract of Opuntia oligacantha C.F. Först and Orange Oil in Gelatine Films. Molecules 2020; 25:molecules25153487. [PMID: 32751910 PMCID: PMC7436163 DOI: 10.3390/molecules25153487] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 07/23/2020] [Accepted: 07/24/2020] [Indexed: 11/17/2022] Open
Abstract
Over the past decade, consumers have demanded natural, completely biodegradable active packaging serving as food containers. Bioactive plant compounds can be added to biopolymer-based films to improve their functionality, as they not only act as barriers against oxidation, microbiological, and physical damage, they also offer functionality to the food they contain. A water-in-oil (W/O) nanoemulsion was produced by applying ultrasound to xoconostle extract and orange oil, and was incorporated into gelatine films in different proportions 1:0 (control), 1:0.10, 1:0.25, 1:0.50, 1:0.75, and 1:1 (gelatine:nanoemulsion). The nanoemulsions had an average size of 118.80 ± 5.50 nm with a Z-potential of −69.9 ± 9.93 mV. The presence of bioactive compounds such as phenols, flavonoids, and betalains in the films was evaluated. The 1:1 treatment showed the highest presence of bioactive compounds, 41.31 ± 3.71 mg of gallic acid equivalent per 100 g (GAE)/100g for phenols, 28.03 ± 3.25 mg of quercetin equivalent per 100 g (EQ)/100g flavonoids and 0.014 mg/g betalains. Radical inhibition reached 72.13% for 2,20-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS), and 82.23% for 1,1-diphenyl-2-picrylhydrazyl (DPPH). The color of the films was influenced by the incorporation of nanoemulsions, showing that it was significantly different (p < 0.05) to the control. Mechanical properties, such as tensile strength, Young’s modulus, and percentage elongation, were affected by the incorporation of nanoemulsified bioactive compounds into gelatine films. The obtained films presented changes in strength and flexibility. These characteristics could be favorable as packaging material.
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62
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Priyadarshi R, Rhim JW. Chitosan-based biodegradable functional films for food packaging applications. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102346] [Citation(s) in RCA: 95] [Impact Index Per Article: 23.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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63
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Lu N, Liu Y. Structural, physicochemical, and functional (antioxidant-antimicrobial) properties of 2-O-methyl-β-cyclodextrin inclusion with hexahydro-β-acids in chitosan films. Colloids Surf B Biointerfaces 2020; 191:111002. [PMID: 32276215 DOI: 10.1016/j.colsurfb.2020.111002] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2019] [Revised: 03/21/2020] [Accepted: 03/25/2020] [Indexed: 02/07/2023]
Abstract
The use of synthetic packaging films causes serious environmental problems due to difficulty in recycling and poor biodegradability. Therefore, the present study aimed to develop natural biopolymer-based packaging films. As natural materials, chitosan (CS)-based films containing various concentrations (0.05 %, 0.1 %, and 0.15 %) of the hexahydro-β-acid/2-O-methyl-β-cyclodextrin (HBA/M-β-CD) inclusion complex were prepared and evaluated for structural, physicochemical, antioxidant, and antimicrobial properties. Results of morphological analysis and Fourier transform infrared spectroscopy (FT-IR) demonstrated good compatibility between CS and the HBA/M-β-CD complex and indicated that intermolecular hydrogen bonds were probably formed. Moisture content of the films decreased, whereas water solubility, swelling ratio, and water vapor permeability increased after the addition of HBA/M-β-CD. Optical test showed that addition of the inclusion complex improved the UV light barrier property. The mechanical properties of the film were considerably increased after the incorporation of 0.1 % HBA/M-β-CD. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity of HBA/M-β-CD-CS films was ten times higher than that of the control CS film. Furthermore, the incorporation of HBA/M-β-CD conferred the films with good antimicrobial activity against various foodborne pathogens. In summary, our results indicated that encapsulation with M-β-CD was an effective way of introducing HBA into CS film. This film can be used as an active packaging material for food preservation.
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Affiliation(s)
- Na Lu
- Xinjiang Uyghur Autonomous Region, College of Chemistry and Chemical Engineering, Xinjiang University, Urumqi, 830046, Xinjiang, China
| | - Yumei Liu
- Xinjiang Uyghur Autonomous Region, College of Chemistry and Chemical Engineering, Xinjiang University, Urumqi, 830046, Xinjiang, China.
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64
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Chalapud MC, Baümler ER, Carelli AA. Edible films based on aqueous emulsions of low-methoxyl pectin with recovered and purified sunflower waxes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2675-2687. [PMID: 31997346 DOI: 10.1002/jsfa.10298] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/12/2019] [Revised: 12/17/2019] [Accepted: 01/30/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Edible films were obtained from aqueous emulsions prepared with low-methoxyl pectin at different concentrations (10, 20 and 30 g kg-1 ) and two sunflower wax samples recovered from two waste samples of filter cakes produced in the winterization process of sunflower oil. The two sunflower waxes samples recovered (from the normal hybrid, NSFW, and from the high-oleic hybrid, HOSFW) were added in three proportions (0.1, 0.2 and 0.3 g g-1 of pectin). Films were evaluated according to their structure, water resistance, water vapor permeability, mechanical properties and thermal behavior. RESULTS In general, good dispersion of the lipid material was observed in the cross-sections of the film. Increase in the water resistance (lower swelling index and water adsorption) was associated with a greater pectin content crosslinked with Ca2+ and the hydrophobic nature of waxes. The reduction in water vapor transfer rates was influenced by the effect of the wax addition, their fatty acid composition and their good distribution on the film. More resistant, rigid and less flexible films were obtained with lower pectin content, finding an inverse relationship between tensile strength and elongation percentage values. CONCLUSION These results evidence a promising alternative in the development of innovative strategies to valorize sunflower waxes derived from waste material. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Mayra C Chalapud
- Departamento de Ingeniería Química, Universidad Nacional del Sur, (UNS), Bahía Blanca, Argentina
- Planta Piloto de Ingeniería Química - PLAPIQUI (UNS-CONICET), Bahía Blanca, Argentina
| | - Erica R Baümler
- Departamento de Ingeniería Química, Universidad Nacional del Sur, (UNS), Bahía Blanca, Argentina
- Planta Piloto de Ingeniería Química - PLAPIQUI (UNS-CONICET), Bahía Blanca, Argentina
| | - Amalia A Carelli
- Departamento de Ingeniería Química, Universidad Nacional del Sur, (UNS), Bahía Blanca, Argentina
- Planta Piloto de Ingeniería Química - PLAPIQUI (UNS-CONICET), Bahía Blanca, Argentina
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65
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PENG Y, WANG Q, SHI J, CHEN Y, ZHANG X. Optimization and release evaluation for tea polyphenols and chitosan composite films with regulation of glycerol and Tween. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.34718] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Yong PENG
- Shandong Agricultural University, China; Key Laboratory of Food Processing Technology and Quality Control, China; Grain Process Technology and Engineering Technology Center, China
| | - Qingguo WANG
- Shandong Agricultural University, China; Key Laboratory of Food Processing Technology and Quality Control, China
| | - Jingying SHI
- Shandong Agricultural University, China; Key Laboratory of Food Processing Technology and Quality Control, China
| | - Yilun CHEN
- Shandong Agricultural University, China; Key Laboratory of Food Processing Technology and Quality Control, China
| | - Xiaoyan ZHANG
- Shandong Agricultural University, China; Key Laboratory of Food Processing Technology and Quality Control, China
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66
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Packaging with cashew gum/gelatin/essential oil for bread: Release potential of the citral. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2019.100431] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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67
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Partovi R, Talebi F, Babaei A, Sharifzadeh A. Antimicrobial Activity of Polylactic Acid Film Incorporated With Marjoram and Clove Essential Oils on Microbial and Chemical Properties of Minced Beef During Refrigerated Storage. INTERNATIONAL JOURNAL OF ENTERIC PATHOGENS 2020. [DOI: 10.34172/ijep.2020.06] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Background: Active packaging is one of the new packaging technologies which causes interaction between packaging material and food with the aim of food shelf life extension while maintaining food safety and quality. Biodegradable films like polylactic acid (PLA) can be good alternatives to non-biodegradable plastics because of environmental pollution and concerns about the limitations of petroleum resources. Objective: This study was conducted to evaluate the efficacy of PLA film incorporated with marjoram and clove essential oils (EOs) (0.5 and 1% v/v) in maintaining the microbial and chemical quality of minced beef during refrigerated storage. Materials and Methods: Minced beef was packaged with PLA film incorporated with marjoram and clove EOs (0.5 and 1% v/v) alone and in combination and stored at refrigerator temperature for 10 days. Then, microbiological and chemical analyses were done at 0, 2, 4, 7 and 10 days of examination. Results: A reduction of 1 log CFU/g in total count was observed between groups with simultaneous use of EOs and control group (P<0.05) at day 7; however, there was not any significant difference between the mentioned groups at day 10. Active packaging with marjoram and clove EOs decreased the number of psychrotrophs in comparison to the control group and it was more evident at days 7 and 10. The number of Enterobacteriaceae in control and 1% clove EO/1% marjoram EO groups showed a difference of 3 log units at day 10. TVB-N of 1% clove EO/1% marjoram EO and 0.5% clove EO/1% marjoram EO showed significant differences from control at day 10 (P<0.05). Conclusion: The results of the current study have shown that the active PLA films can be a promising approach in order to maintain microbial and chemical quality of minced beef at refrigerator temperature for 10 days.
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Affiliation(s)
- Razieh Partovi
- Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran
| | - Fazele Talebi
- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| | - Amir Babaei
- Department of Polymer Engineering, Faculty of Engineering, Golestan University, Gorgan, Iran
| | - Aghil Sharifzadeh
- Department of Microbiology and Immunology, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
- Mycology Research Center, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
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68
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Development and properties of new kojic acid and chitosan composite biodegradable films for active packaging materials. Int J Biol Macromol 2020; 144:483-490. [DOI: 10.1016/j.ijbiomac.2019.12.126] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2019] [Revised: 12/12/2019] [Accepted: 12/14/2019] [Indexed: 01/09/2023]
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69
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Developing poly(vinyl alcohol)/chitosan films incorporate with d-limonene: Study of structural, antibacterial, and fruit preservation properties. Int J Biol Macromol 2020; 145:722-732. [DOI: 10.1016/j.ijbiomac.2019.12.230] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2019] [Revised: 12/21/2019] [Accepted: 12/24/2019] [Indexed: 01/13/2023]
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70
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Salehi F, Behboudi H, Kavoosi G, Ardestani SK. Incorporation of Zataria multiflora essential oil into chitosan biopolymer nanoparticles: A nanoemulsion based delivery system to improve the in-vitro efficacy, stability and anticancer activity of ZEO against breast cancer cells. Int J Biol Macromol 2020; 143:382-392. [DOI: 10.1016/j.ijbiomac.2019.12.058] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2019] [Revised: 11/30/2019] [Accepted: 12/07/2019] [Indexed: 12/23/2022]
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71
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Nešić A, Cabrera-Barjas G, Dimitrijević-Branković S, Davidović S, Radovanović N, Delattre C. Prospect of Polysaccharide-Based Materials as Advanced Food Packaging. Molecules 2019; 25:E135. [PMID: 31905753 PMCID: PMC6983128 DOI: 10.3390/molecules25010135] [Citation(s) in RCA: 104] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2019] [Revised: 12/22/2019] [Accepted: 12/26/2019] [Indexed: 11/16/2022] Open
Abstract
The use of polysaccharide-based materials presents an eco-friendly technological solution, by reducing dependence on fossil resources while reducing a product's carbon footprint, when compared to conventional plastic packaging materials. This review discusses the potential of polysaccharides as a raw material to produce multifunctional materials for food packaging applications. The covered areas include the recent innovations and properties of the polysaccharide-based materials. Emphasis is given to hemicelluloses, marine polysaccharides, and bacterial exopolysaccharides and their potential application in the latest trends of food packaging materials, including edible coatings, intelligent films, and thermo-insulated aerogel packaging.
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Affiliation(s)
- Aleksandra Nešić
- Vinca Institute for Nuclear Sciences, University of Belgrade, Mike Petrovica-Alasa 12-14, 11000 Belgrade, Serbia;
- Unidad de Desarrollo Tecnológico, Universidad de Concepcion, Avda. Cordillera No. 2634, Parque Industrial Coronel, Coronel 4190000, Chile;
| | - Gustavo Cabrera-Barjas
- Unidad de Desarrollo Tecnológico, Universidad de Concepcion, Avda. Cordillera No. 2634, Parque Industrial Coronel, Coronel 4190000, Chile;
| | | | - Sladjana Davidović
- Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia;
| | - Neda Radovanović
- Inovation Centre of Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia;
| | - Cédric Delattre
- CNRS, SIGMA Clermont, Institut Pascal, Université Clermont Auvergne, F-63000 Clermont-Ferrand, France;
- Institute Universitaire de France (IUF), 1 rue Descartes, 75005 Paris, France
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72
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Effect of emulsifier hydrophilic-lipophilic balance (HLB) on the release of thyme essential oil from chitosan films. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105213] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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73
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The multi-layer film system improved the release and retention properties of cinnamon essential oil and its application as coating in inhibition to penicillium expansion of apple fruit. Food Chem 2019; 299:125109. [DOI: 10.1016/j.foodchem.2019.125109] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Revised: 06/26/2019] [Accepted: 07/01/2019] [Indexed: 02/07/2023]
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74
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Medina‐Pérez G, Hernández‐Uribe JP, Fernández‐León D, Prince L, Fernández‐Luqueño F, Campos‐Montiel RG. Application of nanoemulsions (w/o) with active compounds of cactus pear fruit in starch films to improve antioxidant activity and incorporate antibacterial property. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13268] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Gabriela Medina‐Pérez
- Instituto de Ciencias AgropecuariasUniversidad Autónoma del Estado de Hidalgo Tulancingo Hidalgo Mexico
- Transdisciplinary Doctoral Program in Scientific and Technological Development for the Society Cinvestav‐Zacatenco Mexico City Mexico
| | - Juan P. Hernández‐Uribe
- Instituto de Ciencias AgropecuariasUniversidad Autónoma del Estado de Hidalgo Tulancingo Hidalgo Mexico
| | - Dania Fernández‐León
- Instituto de Ciencias AgropecuariasUniversidad Autónoma del Estado de Hidalgo Tulancingo Hidalgo Mexico
| | - Laurette Prince
- Sustainability of Natural Resources and Energy Program Cinvestav Saltillo Coahuila de Zaragoza Mexico
| | - Fabián Fernández‐Luqueño
- Sustainability of Natural Resources and Energy Program Cinvestav Saltillo Coahuila de Zaragoza Mexico
| | - Rafael G. Campos‐Montiel
- Instituto de Ciencias AgropecuariasUniversidad Autónoma del Estado de Hidalgo Tulancingo Hidalgo Mexico
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75
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Chein SH, Sadiq MB, Anal AK. Antifungal effects of chitosan films incorporated with essential oils and control of fungal contamination in peanut kernels. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14235] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Su Hlaing Chein
- Department of Food, Agriculture and Bioresources Asian Institute of Technology Pathum Thani Thailand
| | - Muhammad Bilal Sadiq
- School of Life Sciences Forman Christian College (A Chartered University) Lahore Pakistan
| | - Anil Kumar Anal
- Department of Food, Agriculture and Bioresources Asian Institute of Technology Pathum Thani Thailand
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76
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Chitosan Beads Incorporated with Essential Oil of Thymus capitatus: Stability Studies on Red Tilapia Fillets. Biomolecules 2019; 9:biom9090458. [PMID: 31500281 PMCID: PMC6769681 DOI: 10.3390/biom9090458] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 08/26/2019] [Accepted: 08/28/2019] [Indexed: 11/18/2022] Open
Abstract
Red Tilapia is one of the most consumed but perishable fish in the world. As a result, it requires preservation methods for safe consumption without affecting its organoleptic characteristics. Chitosan encapsulating essential oils have shown to be an excellent food conservation method. For that reason, we carried out the study of the protective effect on red Tilapia fillets with chitosan beads (CB) incorporated with Thymus capitatus (TCEO) essential oil at 500, 1000, and 2000 mg/L to assess the conservation of the fillets. The TCEO composition was characterized by gas chromatography-mass spectrometry (CG-MS). For the other side, CB was characterized by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction spectroscopy (XRD), thermogravimetric analysis (TGA), and Scanning electron microscopy (SEM). The protective effect of the beads was tested against the Gram-positive and Gram-negative bacteria growth for four weeks. The results showed an inhibition effect in Gram-positive bacteria at higher TCEO concentration (1000 and 2000 mg/L). Besides that, the pH, total volatile basic nitrogen (T-BNV-N), color, and fillet texture were evaluated as quality attributes. The results suggested that the incorporation of the CB-TCEO allowed a higher contact of the active compounds with the food surface, which reflected more excellent stability. The quality attributes of the fillets were preserved for 26 days, suggesting its uses for the treatment for perishable food.
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77
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Kamdem DP, Shen Z, Nabinejad O, Shu Z. Development of biodegradable composite chitosan-based films incorporated with xylan and carvacrol for food packaging application. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100344] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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78
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Improvement of antimicrobial activity of sago starch/guar gum bi-phasic edible films by incorporating carvacrol and citral. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100380] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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79
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Cinnamon and clove essential oils to improve physical, thermal and antimicrobial properties of chitosan-gum arabic polyelectrolyte complexed films. Carbohydr Polym 2019; 217:116-125. [DOI: 10.1016/j.carbpol.2019.03.084] [Citation(s) in RCA: 57] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Revised: 02/20/2019] [Accepted: 03/25/2019] [Indexed: 11/21/2022]
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80
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Structure, physical and antioxidant properties of chitosan-gum arabic edible films incorporated with cinnamon essential oil. Int J Biol Macromol 2019; 134:230-236. [DOI: 10.1016/j.ijbiomac.2019.04.189] [Citation(s) in RCA: 66] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2019] [Revised: 04/08/2019] [Accepted: 04/28/2019] [Indexed: 11/19/2022]
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81
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Akhter R, Masoodi FA, Wani TA, Rather SA. Functional characterization of biopolymer based composite film: Incorporation of natural essential oils and antimicrobial agents. Int J Biol Macromol 2019; 137:1245-1255. [PMID: 31260767 DOI: 10.1016/j.ijbiomac.2019.06.214] [Citation(s) in RCA: 63] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Revised: 06/21/2019] [Accepted: 06/26/2019] [Indexed: 12/20/2022]
Abstract
Rosemary (REO), mint essential oil (MEO), nisin and lactic acid were incorporated at 0.5% to develop a novel functional packaging film including chitosan pectin and starch polymers (0.75:1.5:0.75 w/w). Inclusion of REO and nisin significantly (p ≤ 0.05) improved water barrier properties (0.014 g.mm/m224h), tensile strength (25.95 MPa) and thermal stability as compared to control. ATR-FTIR spectra and XRD pattern elucidated structural interaction between EO's and biocomposite films. Addition of REO of and nisin increased microsctructural heterogeneity and opacity (2.78). Incorporation of REO and nisin exhibited the highest inhibitory activity against all tested pathogenic strains (Bacillus subtilis, Escherichia coli, and Listeria monocytogenes). The antioxidant properties of biocomposite films were analyzed using reducing power, metal chelation, DPPH and ABTS radical scavenging assays, which enhanced significantly (p ≤ 0.05) with the addition of MEO and REO. This study validated that incorporation of natural additives in active biocomposite films offers promising functional ingredients for packaging materials for various food applications.
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Affiliation(s)
- Rehana Akhter
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - F A Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
| | - Touseef Ahmed Wani
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Sajad Ahmad Rather
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
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82
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Novel bergamot oil nanospanlastics combined with PUVB therapy as a clinically translatable approach for vitiligo treatment. Drug Deliv Transl Res 2019; 9:1106-1116. [DOI: 10.1007/s13346-019-00653-y] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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83
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Essential Oils-Loaded Polymer Particles: Preparation, Characterization and Antimicrobial Property. Polymers (Basel) 2019; 11:polym11061017. [PMID: 31181851 PMCID: PMC6630521 DOI: 10.3390/polym11061017] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2019] [Revised: 06/03/2019] [Accepted: 06/05/2019] [Indexed: 12/04/2022] Open
Abstract
In the last few years, essential oils (EOs) derived from plants have aroused great interest due to their well-known antimicrobial activity. Unfortunately, they present several limitations in their use, such as photosensitivity, temperature sensitivity, high volatility, and poor water solubility. The encapsulation technique represents a good solution to these problems and ensures protection of the functional properties of essential oils. In this work, bergamot essential oil (BEO) and sweet orange essential oil (OEO) loaded-Eudragit® RS 100 (EuRS100) nanoparticles (NPs) were prepared by using the nanoprecipitation technique. We obtained nanoparticles characterized by a mean diameter of 57 to 208 nm and a positive surface charge (39 to 74 mV). The antibacterial activity of the obtained systems against Escherichia coli was in vitro investigated. We demonstrated that both orange and bergamot essential oils were successfully encapsulated and our nanoparticles have good antibacterial activity. Finally, in order to evaluate the potential applicability of OEONps to prolong fresh orange juice shelf-life, survival of E. coli during a storage period of one week at 25 °C was investigated: Orange essential oil-loaded nanoparticles (OEONPs) have been able to prolong the orange juice shelf life.
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84
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SÃO JOSÉ JFBD, MEDEIROS HS, OLIVEIRA FCED, FIALHO E MORAES AR, OLIVEIRA DDS, Medeiros ÉAA, SOARES NDFF. Development and characterization of active film with omega-3 as a proposal for enrichment of butter. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.00618] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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85
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Lee JY, Garcia CV, Shin GH, Kim JT. Antibacterial and antioxidant properties of hydroxypropyl methylcellulose-based active composite films incorporating oregano essential oil nanoemulsions. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.061] [Citation(s) in RCA: 79] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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86
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Preparation, characterization and anti-aflatoxigenic activity of chitosan packaging films incorporated with turmeric essential oil. Int J Biol Macromol 2019; 131:420-434. [DOI: 10.1016/j.ijbiomac.2019.02.169] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Revised: 02/27/2019] [Accepted: 02/28/2019] [Indexed: 11/18/2022]
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87
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Chen C, Cai N, Chen J, Wan C. Clove Essential Oil as an Alternative Approach to Control Postharvest Blue Mold Caused by Penicillium italicum in Citrus Fruit. Biomolecules 2019; 9:biom9050197. [PMID: 31117317 PMCID: PMC6572225 DOI: 10.3390/biom9050197] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2019] [Revised: 05/14/2019] [Accepted: 05/17/2019] [Indexed: 02/07/2023] Open
Abstract
Penicillium italicum causes blue mold disease and leads to huge economic losses in citrus production. As a natural antifungal agent, clove essential oil (CEO), which is a generally recognized as safe (GRAS) substance, shows strong in vitro activity against fungal pathogens. However, few studies on CEO for controlling postharvest blue mold disease caused by P. italicum in citrus fruit have been reported. Our aims were to investigate the control efficacy and possible mechanisms involved of CEO against P. italicum. In the present study, CEO treatment inhibited the disease development of blue mold when applied at 0.05% to 0.8% (v/v), and with the effective concentration being obtained as 0.4% (v/v). Besides its direct antifungal activity, CEO treatment also spurred a rapid accumulation of H2O2 compared with untreated fruits, which might contribute to enhancing an increase in the activities of defense-related enzymes, such as β-1,3-glucanase (β-Glu), chitinase (CHI), phenylalanine ammonia-lyase (PAL), peroxidase (POD), polyphenol oxidase (PPO), and lipoxygenase (LOX) in citrus fruit. Results of real time-quantitative polymerase chain reaction (RT-qPCR) showed that the gene expressions of β-Glu, CHI, PAL, POD and PPO were up-regulated in CEO-treated fruits. At the same time, CEO treatment led to down-regulated expression of the LOX gene in citrus fruit. Clove essential oil effectively control the disease incidence of blue mold decay in citrus fruit by motivating the host-defense responses, suppressing the malondialdehyde (MDA) accumulation while enhancing the activities and gene expressions of defense-related enzymes. Our study provides an alternative preservative applying CEO to reduce postharvest fungal decay in citrus fruit.
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Affiliation(s)
- Chuying Chen
- Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits & Vegetables, Jiangxi Agricultural University, Nanchang 330045, China.
| | - Nan Cai
- Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits & Vegetables, Jiangxi Agricultural University, Nanchang 330045, China.
| | - Jinyin Chen
- Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits & Vegetables, Jiangxi Agricultural University, Nanchang 330045, China.
- Pingxiang University, Pingxiang 337055, China.
| | - Chunpeng Wan
- Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits & Vegetables, Jiangxi Agricultural University, Nanchang 330045, China.
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88
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Kapetanakou AE, Nestora S, Evageliou V, Skandamis PN. Sodium alginate–cinnamon essential oil coated apples and pears: Variability of Aspergillus carbonarius growth and ochratoxin A production. Food Res Int 2019; 119:876-885. [DOI: 10.1016/j.foodres.2018.10.072] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2018] [Revised: 10/22/2018] [Accepted: 10/25/2018] [Indexed: 10/28/2022]
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89
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Evaluations of physicochemical and biological properties of pullulan-based films incorporated with cinnamon essential oil and Tween 80. Int J Biol Macromol 2019; 122:388-394. [DOI: 10.1016/j.ijbiomac.2018.10.194] [Citation(s) in RCA: 62] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2018] [Revised: 10/16/2018] [Accepted: 10/27/2018] [Indexed: 11/18/2022]
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90
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Butnaru E, Stoleru E, Brebu MA, Darie-Nita RN, Bargan A, Vasile C. Chitosan-Based Bionanocomposite Films Prepared by Emulsion Technique for Food Preservation. MATERIALS 2019; 12:ma12030373. [PMID: 30691000 PMCID: PMC6384585 DOI: 10.3390/ma12030373] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/14/2018] [Revised: 01/21/2019] [Accepted: 01/22/2019] [Indexed: 12/04/2022]
Abstract
Biopolymer nanocomposite films were prepared by casting film-forming emulsions based on chitosan/Tween 80/rosehip seed oil and dispersed montmorillonite nanoclay C30B. The effect of composition on structural, morphological characteristics and, mechanical, barrier, antimicrobial and antioxidant properties was studied. The presence of rosehip seed oil in chitosan films led to the formation of flexible films with improved mechanical, gas and water vapour barrier properties and antioxidant activity. The in vitro antibacterial tests against Escherichia coli, Salmonella typhymurium, and Bacillus cereus showed that the chitosan/rosehip seed oil/montmorillonite nanoclay composites effectively inhibited all the three microorganisms.
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Affiliation(s)
- Elena Butnaru
- Physical Chemistry of Polymers Department, "Petru Poni" Institute of Macromolecular Chemistry, 41A Gr. Ghica Voda Alley, RO 700487 Iasi, Romania.
| | - Elena Stoleru
- Physical Chemistry of Polymers Department, "Petru Poni" Institute of Macromolecular Chemistry, 41A Gr. Ghica Voda Alley, RO 700487 Iasi, Romania.
| | - Mihai Adrian Brebu
- Physical Chemistry of Polymers Department, "Petru Poni" Institute of Macromolecular Chemistry, 41A Gr. Ghica Voda Alley, RO 700487 Iasi, Romania.
| | - Raluca Nicoleta Darie-Nita
- Physical Chemistry of Polymers Department, "Petru Poni" Institute of Macromolecular Chemistry, 41A Gr. Ghica Voda Alley, RO 700487 Iasi, Romania.
| | - Alexandra Bargan
- Physical Chemistry of Polymers Department, "Petru Poni" Institute of Macromolecular Chemistry, 41A Gr. Ghica Voda Alley, RO 700487 Iasi, Romania.
| | - Cornelia Vasile
- Physical Chemistry of Polymers Department, "Petru Poni" Institute of Macromolecular Chemistry, 41A Gr. Ghica Voda Alley, RO 700487 Iasi, Romania.
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91
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Chen J, Shen Y, Chen C, Wan C. Inhibition of Key Citrus Postharvest Fungal Strains by Plant Extracts In Vitro and In Vivo: A Review. PLANTS (BASEL, SWITZERLAND) 2019; 8:plants8020026. [PMID: 30678206 PMCID: PMC6409944 DOI: 10.3390/plants8020026] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/30/2018] [Revised: 01/16/2019] [Accepted: 01/18/2019] [Indexed: 02/07/2023]
Abstract
Citrus fruits are subjected to a diversity of postharvest diseases caused by various pathogens during picking, packing, storage and transportation. Green and blue molds, caused by Penicillium digitatum and Penicillium italicum, respectively, are two major postharvest citrus diseases and cause significant economic losses during the commercialization phase. Currently, the control of postharvest citrus diseases relies mainly on the use of synthetic fungicides, which usually result in the resistance against fungal attack, environment pollution and health hazards. In recent years, much attention has been given to the preservation of citrus by naturally isolated edible plant extracts, medicinal plant extracts, Citrus extracts and volatiles, et al. Scientists worldwide devote their time and energy to discover the high effect, low toxicity, safety and inexpensive plant-derived fungicides. The current review will highlight plant-derived fungicides and chemical constituents that aim to inhibit P. digitatum and P. italicum in vitro and in vivo. Coatings enriched with plant extracts could be good alternative methods for Citrus fruits preservation. Problems and prospects of the research and development of plant-derived natural fungicides will also be discussed in this article.
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Affiliation(s)
- Jinyin Chen
- Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits & Vegetables, Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits and Vegetables, Jiangxi Agricultural University, Nanchang 330045, China.
- Pingxiang University, Pingxiang 337055, China.
| | - Yuting Shen
- Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits & Vegetables, Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits and Vegetables, Jiangxi Agricultural University, Nanchang 330045, China.
| | - Chuying Chen
- Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits & Vegetables, Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits and Vegetables, Jiangxi Agricultural University, Nanchang 330045, China.
| | - Chunpeng Wan
- Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits & Vegetables, Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits and Vegetables, Jiangxi Agricultural University, Nanchang 330045, China.
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92
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Cazón P, Vázquez M. Applications of Chitosan as Food Packaging Materials. SUSTAINABLE AGRICULTURE REVIEWS 36 2019. [DOI: 10.1007/978-3-030-16581-9_3] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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93
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Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: Preparation and physicochemical characterization. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.07.002] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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94
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Sogut E, Seydim AC. The effects of Chitosan and grape seed extract-based edible films on the quality of vacuum packaged chicken breast fillets. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2018.07.006] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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95
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Borkotoky SS, Pal AK, Katiyar V. Poly(lactic acid)/modified chitosan-based microcellular foams: Thermal and crystallization behavior with wettability and porosimetric investigations. J Appl Polym Sci 2018. [DOI: 10.1002/app.47236] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
| | | | - Vimal Katiyar
- Indian Institute of Technology Guwahati; Guwahati 781039, Assam India
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96
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Chitosan/montmorillonite bionanocomposites incorporated with rosemary and ginger essential oil as packaging for fresh poultry meat. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2018.06.011] [Citation(s) in RCA: 84] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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97
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Development of Chitosan and Polycaprolactone based active bilayer films enhanced with nanocellulose and grape seed extract. Carbohydr Polym 2018; 195:180-188. [DOI: 10.1016/j.carbpol.2018.04.071] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Revised: 04/10/2018] [Accepted: 04/17/2018] [Indexed: 01/16/2023]
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98
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Preparation and characterization of poly(ethylene terephthalate) films coated by chitosan and vermiculite nanoclay. Carbohydr Polym 2018; 201:392-401. [PMID: 30241835 DOI: 10.1016/j.carbpol.2018.08.077] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2018] [Revised: 08/13/2018] [Accepted: 08/19/2018] [Indexed: 11/22/2022]
Abstract
Chitosan (CS) layers are coated on a poly(ethylene terephthalate) (PET) film in order to decrease the oxygen permeability through the polymeric films for food packaging applications. Oxygen transmission rate (OTR) of the 130 μm PET films can be decreased from 11 to only 0.31 cm3/m².day with a coated layer of 2 μm of CS. Additional decrease is obtained with the addition of vermiculite (VMT) to CS matrix in high proportion (40 to 50 w/w%). The OTR of the coated PET films decreased to very low values, below the detection limit of commercial instrumentation (≤0.008 cm3/m2 day). This high-barrier behavior is believed to be due to the brick wall nanostructure, which produces an extremely tortuous path for oxygen molecules.
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Pinzon MI, Garcia OR, Villa CC. The influence of Aloe vera gel incorporation on the physicochemical and mechanical properties of banana starch-chitosan edible films. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4042-4049. [PMID: 29377147 DOI: 10.1002/jsfa.8915] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/12/2017] [Revised: 12/03/2017] [Accepted: 01/18/2018] [Indexed: 06/07/2023]
Abstract
BACKGROUND Aloe vera (AV) gel is a promising material in food conservation, given its widely reported antimicrobial and antioxidant activity; however, its application in the formation of edible films and coatings has been small owing its low film-forming capability. The aim of this study was to investigate the physicochemical properties of film-forming solutions and films prepared using unripe banana starch-chitosan and AV gel at different AV gel concentrations. RESULTS Our results showed that AV gel considerably affected the rheological and optical properties of the edible coatings, mainly due to increased amounts of solids brought by the AV gel. Film-forming capacity and physicochemical properties were also studied; most of the film properties were affected by the inclusion of AV gel, with decreased water vapor permeability, tensile strength and elongation at break. Fourier transform infrared studies showed that the inclusion of AV gel disrupts the interaction between starch and chitosan molecules; however, further studies are needed to fully understand the specific interactions between the components of AV gel and both starch and chitosan molecules. CONCLUSION Our results suggest that the addition of AV gel creates a crosslinking effect between the phenolic compounds in AV gel and starch molecules, which disrupts the starch-chitosan interaction and greatly affects the properties of both the film-forming solution and edible films. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Magda I Pinzon
- Programa de Ingeniería de Alimentos, Facultad de Ciencias Agroindustriales, Universidad del Quindío, Armenia, Quindío, Colombia
| | - Omar R Garcia
- Programa de Ingeniería de Alimentos, Facultad de Ciencias Agroindustriales, Universidad del Quindío, Armenia, Quindío, Colombia
| | - Cristian C Villa
- Programa de Química, Facultad de Ciencias Básicas y Tecnologías, Universidad del Quindío, Armenia, Quindío, Colombia
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Grande-Tovar CD, Chaves-Lopez C, Serio A, Rossi C, Paparella A. Chitosan coatings enriched with essential oils: Effects on fungi involved in fruit decay and mechanisms of action. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.05.019] [Citation(s) in RCA: 105] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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