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Wu X, Liu Z, He S, Liu J, Shao W. Development of an edible food packaging gelatin/zein based nanofiber film for the shelf-life extension of strawberries. Food Chem 2023; 426:136652. [PMID: 37352709 DOI: 10.1016/j.foodchem.2023.136652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2023] [Revised: 06/13/2023] [Accepted: 06/15/2023] [Indexed: 06/25/2023]
Abstract
An edible food packaging gelatin/zein nanofiber film co-loaded with cinnamaldehyde (CA)/thymol (THY) was developed, which possessed outstanding features conducive to strawberries preservation. Firstly, the synergistic antibacterial behavior of CA and THY was investigated. Then CA and THY were co-loaded into gelatin/zein nanofiber films by electrospinning technology. The addition of CA and THY increased water contact angle to 85.1° after 10 s and decreased the water vapor transmission rate of 3.1×10-8 g·mm-1·h-1·Pa-1. The tensile strength was 1.30 MPa and the elongation at break was 185%. The nanofiber films exhibited good shielding effect of ultraviolet-visible light and excellent antioxidant capacity with DPPH free radical scavenging percentage of 99.9% in 4 h. The nanofiber films (12.5 mg/mL) could achieve significant inhibition effects on Escherichia coli ATCC 25922 with the bacteriostatic ratio of 67.5%, Staphylococcus aureus ATCC 6538 and Listeria monocytogenes ATCC 19115 with the antibacterial ratios of 100%. A real-time study on the nanofiber films as fruit packaging materials was carried out on strawberries and the packaged strawberries kept their freshness as long as 7 days at room temperature. Therefore, the GZ/CT nanofiber film prepared in this work has good application potential in the field of fruit packaging.
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Affiliation(s)
- Xing Wu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, PR China
| | - Zeng Liu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, PR China
| | - Shu He
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, PR China
| | - Jia Liu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, PR China
| | - Wei Shao
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, PR China.
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2
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Yin L, Gou Y, Dai Y, Wang T, Gu K, Tang T, Hussain S, Huang X, He C, Liang X, Shu G, Xu F, Ouyang P. Cinnamaldehyde Restores Ceftriaxone Susceptibility against Multidrug-Resistant Salmonella. Int J Mol Sci 2023; 24:ijms24119288. [PMID: 37298240 DOI: 10.3390/ijms24119288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 05/08/2023] [Accepted: 05/19/2023] [Indexed: 06/12/2023] Open
Abstract
In recent years, infections caused by multidrug-resistant (MDR) bacteria have greatly threatened human health and imposed a burden on global public health. To overcome this crisis, there is an urgent need to seek effective alternatives to single antibiotic therapy to circumvent drug resistance and prevent MDR bacteria. According to previous reports, cinnamaldehyde exerts antibacterial activity against drug-resistant Salmonella spp. This study was conducted to investigate whether cinnamaldehyde has a synergistic effect on antibiotics when used in combination, we found that cinnamaldehyde enhanced the antibacterial activity of ceftriaxone sodium against MDR Salmonella in vitro by significantly reduced the expression of extended-spectrum beta-lactamase, inhibiting the development of drug resistance under ceftriaxone selective pressure in vitro, damaging the cell membrane, and affecting its basic metabolism. In addition, it restored the activity of ceftriaxone sodium against MDR Salmonella in vivo and inhibited peritonitis caused by ceftriaxone resistant strain of Salmonella in mice. Collectively, these results revealed that cinnamaldehyde can be used as a novel ceftriaxone adjuvant to prevent and treat infections caused by MDR Salmonella, mitigating the possibility of producing further mutant strains.
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Affiliation(s)
- Lizi Yin
- College of Veterinary Medicine, Sichuan Agriculture University, Huimin Lu 211, Chengdu 611130, China
| | - Yuhong Gou
- College of Veterinary Medicine, Sichuan Agriculture University, Huimin Lu 211, Chengdu 611130, China
| | - Yuyun Dai
- College of Veterinary Medicine, Sichuan Agriculture University, Huimin Lu 211, Chengdu 611130, China
| | - Tao Wang
- College of Veterinary Medicine, Sichuan Agriculture University, Huimin Lu 211, Chengdu 611130, China
| | - Kexin Gu
- College of Veterinary Medicine, Sichuan Agriculture University, Huimin Lu 211, Chengdu 611130, China
| | - Ting Tang
- College of Veterinary Medicine, Sichuan Agriculture University, Huimin Lu 211, Chengdu 611130, China
| | - Sajjad Hussain
- College of Veterinary Medicine, Sichuan Agriculture University, Huimin Lu 211, Chengdu 611130, China
| | - Xiaoli Huang
- College of Animal Science and Technology, Sichuan Agriculture University, Huimin Lu 211, Chengdu 611130, China
| | - Changliang He
- College of Veterinary Medicine, Sichuan Agriculture University, Huimin Lu 211, Chengdu 611130, China
| | - Xiaoxia Liang
- College of Veterinary Medicine, Sichuan Agriculture University, Huimin Lu 211, Chengdu 611130, China
| | - Gang Shu
- College of Veterinary Medicine, Sichuan Agriculture University, Huimin Lu 211, Chengdu 611130, China
| | - Funeng Xu
- College of Veterinary Medicine, Sichuan Agriculture University, Huimin Lu 211, Chengdu 611130, China
| | - Ping Ouyang
- College of Veterinary Medicine, Sichuan Agriculture University, Huimin Lu 211, Chengdu 611130, China
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Bahraminejad S, Mousavi M, Askari G, Gharaghani M. Effect of octenylsuccination of alginate on structure, mechanical and barrier properties of alginate-zein composite film. Int J Biol Macromol 2023; 226:463-472. [PMID: 36481339 DOI: 10.1016/j.ijbiomac.2022.12.019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2022] [Revised: 11/06/2022] [Accepted: 12/03/2022] [Indexed: 12/12/2022]
Abstract
This study examines the effect of the chemical modification of alginate (ALG) by octenyl succinic anhydride (OSA) on the physical, mechanical, and barrier properties of the alginate-zein blend film. To reach this goal, the effect of the degree of substitution (DS) of the modified-ALG (OS-ALG) was assessed on the physical, mechanical, and barrier properties of the fabricated composite films. As confirmed by FTIR and XRD, the hydrophobic nature of OS-ALG facilitated the miscibility of OS-ALG-zein than ALG-zein. Moreover, scanning electron microscope (SEM) images confirmed the FTIR and XRD results. Furthermore, the substitution of ALG with OS-ALG in the blend films can significantly improve the water resistance and mechanical strength of the samples. The OSA-modification of ALG increased the water contact angle while decreasing the solubility, moisture content, extensibility, and water vapor permeability. Finally, the OS-ALG (DS = 0.034) and zein would be considered as a new source for the fabrication of biodegradable composite films with excellent structural and barrier properties.
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Affiliation(s)
- Sajjad Bahraminejad
- Bioprocessing and Biodetection Laboratory, Department of Food Science, Engineering and Technology, University of Tehran, Karaj, 31587-77871, Iran
| | - Mohammad Mousavi
- Bioprocessing and Biodetection Laboratory, Department of Food Science, Engineering and Technology, University of Tehran, Karaj, 31587-77871, Iran
| | - Gholamreza Askari
- Bioprocessing and Biodetection Laboratory, Department of Food Science, Engineering and Technology, University of Tehran, Karaj, 31587-77871, Iran.
| | - Mohammad Gharaghani
- Bioprocessing and Biodetection Laboratory, Department of Food Science, Engineering and Technology, University of Tehran, Karaj, 31587-77871, Iran
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4
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Doğan C, Doğan N, Gungor M, Eticha AK, Akgul Y. Novel active food packaging based on centrifugally spun nanofibers containing lavender essential oil: Rapid fabrication, characterization, and application to preserve of minced lamb meat. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100942] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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5
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Bio-nanocomposites as food packaging materials; the main production techniques and analytical parameters. Adv Colloid Interface Sci 2022; 310:102806. [DOI: 10.1016/j.cis.2022.102806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Revised: 10/20/2022] [Accepted: 10/21/2022] [Indexed: 11/06/2022]
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6
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Development and characterization of Sechium edule starch and polyvinyl alcohol nanofibers obtained by electrospinning. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129456] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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7
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Sun J, Leng X, Zang J, Zhao G. Bio-based antibacterial food packaging films and coatings containing cinnamaldehyde: A review. Crit Rev Food Sci Nutr 2022; 64:140-152. [PMID: 35900224 DOI: 10.1080/10408398.2022.2105300] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
As a typical bioactive compound from the bark and leaves of the trees of the genus Cinnamomum, cinnamaldehyde (CIN) is natural and safe. Its excellent antibacterial activity against various foodborne microorganisms is growingly regarded as a promising additive for improving and enhancing the properties of bio-based packaging films/coatings. This review systematically summarized the bio-based food packaging films/coatings containing CIN developed recently. The effects of CIN incorporation on physical and chemical properties of the antibacterial food packaging films/coatings, including thickness, color index, transparency, water content, water solubility, water contact angle, mechanical performances, water barrier performances, and antibacterial performances, were discussed. Simultaneously, this work also concluded that an explanation of the antibacterial mechanism of CIN and preparation methods of bio-based packaging films/coatings containing CIN/CIN carriers. Notably, the incorporation of CIN into the films/coatings could enhance their antibacterial performance extend the shelf-life of various foods, such as fish, meats, vegetables, fruits, and other perishable food, while improving their physical and chemical properties. Although incorporating CIN into food packaging films/coatings has been extensively studied, long-term follow-up research on the human safety of active food packaging films/coatings containing CIN needs to be carried out.
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Affiliation(s)
- Jishuai Sun
- College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
| | - Xiaojing Leng
- College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
| | - Jiachen Zang
- College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
| | - Guanghua Zhao
- College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
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8
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Xu Y, Wei Y, Jiang S, Xu F, Wang H, Shao X. Preparation and characterization of tea tree oil solid liposomes to control brown rot and improve quality in peach fruit. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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9
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Omar-Aziz M, Gharaghani M, Hosseini SS, Khodaiyan F, Mousavi M, Askari G, Kennedy JF. Effect of octenylsuccination of pullulan on mechanical and barrier properties of pullulan-chickpea protein isolate composite film. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107047] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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10
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Employing Nanoemulsions in Food Packaging: Shelf Life Enhancement. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-021-09282-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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11
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Shi Y, Shen J, Yang D, Du J, Lu S, Ma M, He H, Chen S, Wang X. Green cinnamaldehyde and thymol modified zinc oxide with double synergistic antibacterial effects in polypropylene. J Appl Polym Sci 2021. [DOI: 10.1002/app.50911] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Yanqin Shi
- College of Materials Science and Engineering Zhejiang University of Technology Zhejiang China
| | - Jiaqi Shen
- College of Materials Science and Engineering Zhejiang University of Technology Zhejiang China
| | - Dieshuang Yang
- College of Materials Science and Engineering Zhejiang University of Technology Zhejiang China
| | - Junnan Du
- College of Materials Science and Engineering Zhejiang University of Technology Zhejiang China
| | - Songyan Lu
- College of Materials Science and Engineering Zhejiang University of Technology Zhejiang China
| | - Meng Ma
- College of Materials Science and Engineering Zhejiang University of Technology Zhejiang China
| | - Huiwen He
- College of Materials Science and Engineering Zhejiang University of Technology Zhejiang China
| | - Si Chen
- College of Materials Science and Engineering Zhejiang University of Technology Zhejiang China
| | - Xu Wang
- College of Materials Science and Engineering Zhejiang University of Technology Zhejiang China
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12
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Zhang S, Li M, Wang R, Chang L, Ju H, Lin W, Zhao W, Tang Y, Lin S. Superhydrophobic and Antioxidative Film Based on Edible Materials for Food Packaging. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2021; 37:5066-5072. [PMID: 33848420 DOI: 10.1021/acs.langmuir.1c00637] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Significant wastage of the food deterioration in the food preserving process and residual liquid in a container has become a major concern for scientists and the whole society. In this study, an edible multifunctional film integrated superhydrophobicity and antioxidant ability is constructed by chitosan, tea polyphenol, carnauba wax material that is food and drug administration (FDA)-approved for food packaging. The formed edible packaging materials that exhibit great antioxidant property and extremely low water-absorbing quality, was thus proven to display excellent fresh beef preservation effect during storage of 14 days. Importantly, the formed edible multifunctional interface was also demonstrated to perform excellent superhydrophobicity due to the carnauba wax and exhibited large contact angles for various liquid foods, which could effectively reduce the liquid residue. Moreover, the formed edible multifunctional packaging materials showed good thermostability and biocompatibility, which has the potential to be applied as a functional packaging material.
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Affiliation(s)
- Simin Zhang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Meng Li
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Ruichun Wang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Lili Chang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Huapeng Ju
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Wei Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Weiping Zhao
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Yue Tang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
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13
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Kchaou M, Alquraish M, Abuhasel K, Abdullah A, Ali AA. Electrospun Nanofibrous Scaffolds: Review of Current Progress in the Properties and Manufacturing Process, and Possible Applications for COVID-19. Polymers (Basel) 2021; 13:916. [PMID: 33809662 PMCID: PMC8002202 DOI: 10.3390/polym13060916] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 03/02/2021] [Accepted: 03/05/2021] [Indexed: 12/16/2022] Open
Abstract
Over the last twenty years, researchers have focused on the potential applications of electrospinning, especially its scalability and versatility. Specifically, electrospun nanofiber scaffolds are considered an emergent technology and a promising approach that can be applied to biosensing, drug delivery, soft and hard tissue repair and regeneration, and wound healing. Several parameters control the functional scaffolds, such as fiber geometrical characteristics and alignment, architecture, etc. As it is based on nanotechnology, the concept of this approach has shown a strong evolution in terms of the forms of the materials used (aerogels, microspheres, etc.), the incorporated microorganisms used to treat diseases (cells, proteins, nuclei acids, etc.), and the manufacturing process in relation to the control of adhesion, proliferation, and differentiation of the mimetic nanofibers. However, several difficulties are still considered as huge challenges for scientists to overcome in relation to scaffolds design and properties (hydrophilicity, biodegradability, and biocompatibility) but also in relation to transferring biological nanofibers products into practical industrial use by way of a highly efficient bio-solution. In this article, the authors review current progress in the materials and processes used by the electrospinning technique to develop novel fibrous scaffolds with suitable design and that more closely mimic structure. A specific interest will be given to the use of this approach as an emergent technology for the treatment of bacteria and viruses such as COVID-19.
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Affiliation(s)
- Mohamed Kchaou
- Department of Mechanical Engineering, College of Engineering, University of Bisha, P.O. Box 001, Bisha 67714, Saudi Arabia; (M.A.); (K.A.); (A.A.A.)
| | - Mohammed Alquraish
- Department of Mechanical Engineering, College of Engineering, University of Bisha, P.O. Box 001, Bisha 67714, Saudi Arabia; (M.A.); (K.A.); (A.A.A.)
| | - Khaled Abuhasel
- Department of Mechanical Engineering, College of Engineering, University of Bisha, P.O. Box 001, Bisha 67714, Saudi Arabia; (M.A.); (K.A.); (A.A.A.)
| | - Ahmad Abdullah
- Department of Civil Engineering, College of Engineering, University of Bisha, P.O. Box 001, Bisha 67714, Saudi Arabia;
- Department of Civil Engineering, Faculty of Engineering, Aswan University, Aswan 81542, Egypt
| | - Ashraf A. Ali
- Department of Mechanical Engineering, College of Engineering, University of Bisha, P.O. Box 001, Bisha 67714, Saudi Arabia; (M.A.); (K.A.); (A.A.A.)
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Muñoz-Shugulí C, Vidal CP, Cantero-López P, Lopez-Polo J. Encapsulation of plant extract compounds using cyclodextrin inclusion complexes, liposomes, electrospinning and their combinations for food purposes. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.020] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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15
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Cai J, Xiao J, Chen X, Liu H. Essential oil loaded edible films prepared by continuous casting method: Effects of casting cycle and loading position on the release properties. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100555] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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16
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Alonso-González M, Corral-González A, Felix M, Romero A, Martin-Alfonso J. Developing active poly(vinyl alcohol)-based membranes with encapsulated antimicrobial enzymes via electrospinning for food packaging. Int J Biol Macromol 2020; 162:913-921. [DOI: 10.1016/j.ijbiomac.2020.06.217] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2020] [Revised: 06/04/2020] [Accepted: 06/24/2020] [Indexed: 01/16/2023]
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17
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Qin Z, Jia X, Liu Q, Kong B, Wang H. Enhancing physical properties of chitosan/pullulan electrospinning nanofibers via green crosslinking strategies. Carbohydr Polym 2020; 247:116734. [DOI: 10.1016/j.carbpol.2020.116734] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Revised: 07/05/2020] [Accepted: 07/05/2020] [Indexed: 12/24/2022]
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18
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Motelica L, Ficai D, Ficai A, Oprea OC, Kaya DA, Andronescu E. Biodegradable Antimicrobial Food Packaging: Trends and Perspectives. Foods 2020; 9:E1438. [PMID: 33050581 PMCID: PMC7601795 DOI: 10.3390/foods9101438] [Citation(s) in RCA: 105] [Impact Index Per Article: 26.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2020] [Revised: 10/01/2020] [Accepted: 10/07/2020] [Indexed: 02/07/2023] Open
Abstract
This review presents a perspective on the research trends and solutions from recent years in the domain of antimicrobial packaging materials. The antibacterial, antifungal, and antioxidant activities can be induced by the main polymer used for packaging or by addition of various components from natural agents (bacteriocins, essential oils, natural extracts, etc.) to synthetic agents, both organic and inorganic (Ag, ZnO, TiO2 nanoparticles, synthetic antibiotics etc.). The general trend for the packaging evolution is from the inert and polluting plastic waste to the antimicrobial active, biodegradable or edible, biopolymer film packaging. Like in many domains this transition is an evolution rather than a revolution, and changes are coming in small steps. Changing the public perception and industry focus on the antimicrobial packaging solutions will enhance the shelf life and provide healthier food, thus diminishing the waste of agricultural resources, but will also reduce the plastic pollution generated by humankind as most new polymers used for packaging are from renewable sources and are biodegradable. Polysaccharides (like chitosan, cellulose and derivatives, starch etc.), lipids and proteins (from vegetal or animal origin), and some other specific biopolymers (like polylactic acid or polyvinyl alcohol) have been used as single component or in blends to obtain antimicrobial packaging materials. Where the package's antimicrobial and antioxidant activities need a larger spectrum or a boost, certain active substances are embedded, encapsulated, coated, grafted into or onto the polymeric film. This review tries to cover the latest updates on the antimicrobial packaging, edible or not, using as support traditional and new polymers, with emphasis on natural compounds.
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Affiliation(s)
- Ludmila Motelica
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 060042 Bucharest, Romania; (L.M.); (D.F.); (A.F.); (E.A.)
| | - Denisa Ficai
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 060042 Bucharest, Romania; (L.M.); (D.F.); (A.F.); (E.A.)
| | - Anton Ficai
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 060042 Bucharest, Romania; (L.M.); (D.F.); (A.F.); (E.A.)
- Section of Chemical Sciences, Academy of Romanian Scientists, 050045 Bucharest, Romania
| | - Ovidiu Cristian Oprea
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 060042 Bucharest, Romania; (L.M.); (D.F.); (A.F.); (E.A.)
| | - Durmuş Alpaslan Kaya
- Department of Field Crops, Faculty of Agriculture, Hatay Mustafa Kemal University, 31030 Antakya Hatay, Turkey;
| | - Ecaterina Andronescu
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 060042 Bucharest, Romania; (L.M.); (D.F.); (A.F.); (E.A.)
- Section of Chemical Sciences, Academy of Romanian Scientists, 050045 Bucharest, Romania
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Rezaeinia H, Ghorani B, Emadzadeh B, Mohebbi M. Prolonged-release of menthol through a superhydrophilic multilayered structure of balangu (Lallemantia royleana)-gelatin nanofibers. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2020; 115:111115. [DOI: 10.1016/j.msec.2020.111115] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 05/20/2020] [Accepted: 05/23/2020] [Indexed: 01/09/2023]
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20
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Aman Mohammadi M, Hosseini SM, Yousefi M. Application of electrospinning technique in development of intelligent food packaging: A short review of recent trends. Food Sci Nutr 2020; 8:4656-4665. [PMID: 32994928 PMCID: PMC7500774 DOI: 10.1002/fsn3.1781] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2020] [Revised: 06/24/2020] [Accepted: 06/27/2020] [Indexed: 12/20/2022] Open
Abstract
Intelligent food packaging refers to packages with the ability to sense foodstuff changes and to inform customers of the packaging content variations. They are often accompanied by smart detecting devices. Providing a suitable platform to include these devices into packaging polymers has always been discussing. Electrospun nanofibers produced through the electrospinning have been recently utilized as an outstanding and novel platforms for this purpose. Thus, the main aim of this study is to investigate recent trends in producing intelligent food packaging using electrospinning technique. In this regard, this paper was categorized into two chief sections, including (a) the principal of electrospinning technique to fabricate fine nanofibers and the parameters affecting the quality of electrospun fibers, and (b) the role of nanofibers as a platform to cover pH indicators in intelligent food packaging.
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Affiliation(s)
- Masoud Aman Mohammadi
- Department of Food Science and Technology National Nutrition and Food Technology Research Institute Faculty of Nutrition Sciences Food Science and Technology Shahid Beheshti University of Medical Sciences Tehran Iran
| | - Seyede Marzieh Hosseini
- Student Research Committee Department of Food Science and Technology National Nutrition and Food Technology Research Institute Faculty of Nutrition Sciences Food Science and Technology Shahid Beheshti University of Medical Sciences Tehran Iran
| | - Mohammad Yousefi
- Department of Food Science and Technology Faculty of Nutrition and Food Science Tabriz University of Medical Sciences Tabriz Iran
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21
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Edible gelatin-based nanofibres loaded with oil encapsulating high-oleic palm oil emulsions. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.124673] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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22
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Niu B, Shao P, Sun P. Ultrasound-assisted emulsion electrosprayed particles for the stabilization of β-carotene and its nutritional supplement potential. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105634] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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23
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Jiang Y, Wang D, Li F, Li D, Huang Q. Cinnamon essential oil Pickering emulsion stabilized by zein-pectin composite nanoparticles: Characterization, antimicrobial effect and advantages in storage application. Int J Biol Macromol 2020; 148:1280-1289. [DOI: 10.1016/j.ijbiomac.2019.10.103] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2019] [Revised: 09/25/2019] [Accepted: 10/10/2019] [Indexed: 10/25/2022]
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24
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Topuz F, Uyar T. Antioxidant, antibacterial and antifungal electrospun nanofibers for food packaging applications. Food Res Int 2020; 130:108927. [DOI: 10.1016/j.foodres.2019.108927] [Citation(s) in RCA: 81] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2019] [Revised: 12/07/2019] [Accepted: 12/15/2019] [Indexed: 12/19/2022]
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25
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Essential Oils-Loaded Electrospun Biopolymers: A Future Perspective for Active Food Packaging. ADVANCES IN POLYMER TECHNOLOGY 2020. [DOI: 10.1155/2020/9040535] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
The growth of global food demand combined with the increased appeal to access different foods from every corner of the globe is forcing the food industry to look for alternative technologies to increase the shelf life. Essential oils (EOs) as naturally occurring functional ingredients have shown great prospects in active food packaging. EOs can inhibit the growth of superficial food pathogens, modify nutritious values without affecting the sensory qualities of food, and prolong the shelf life when used in food packaging as an active ingredient. Since 2016, various reports have demonstrated that combinations of electrospun fibers and encapsulated EOs could offer promising results when used as food packaging. Such electrospun platforms have encapsulated either pure EOs or their complexation with other antibacterial agents to prolong the shelf life of food products through sustained release of active ingredients. This paper presents a comprehensive review of the essential oil-loaded electrospun fibers that have been applied as active food packaging material.
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Niu B, Zhan L, Shao P, Xiang N, Sun P, Chen H, Gao H. Electrospinning of zein-ethyl cellulose hybrid nanofibers with improved water resistance for food preservation. Int J Biol Macromol 2020; 142:592-599. [DOI: 10.1016/j.ijbiomac.2019.09.134] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2019] [Revised: 09/30/2019] [Accepted: 09/30/2019] [Indexed: 02/08/2023]
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27
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Shao P, Liu Y, Ritzoulis C, Niu B. Preparation of zein nanofibers with cinnamaldehyde encapsulated in surfactants at critical micelle concentration for active food packaging. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100385] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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28
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Development of polyvinyl alcohol/β-cyclodextrin antimicrobial nanofibers for fresh mushroom packaging. Food Chem 2019; 300:125249. [PMID: 31352291 DOI: 10.1016/j.foodchem.2019.125249] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2019] [Revised: 07/22/2019] [Accepted: 07/23/2019] [Indexed: 12/30/2022]
Abstract
Under the optimal conditions, a crosslinked electrospun polyvinyl alcohol/cinnamon essential oil/β-cyclodextrin (CPVA-CEO-β-CD) nanofibrous films for sustained release of antimicrobials were successfully prepared. Cinnamon essential oil (CEO) can be sustainably released due to CPVA-CEO-β-CD nanofibers complex delivery systems. The chemical crosslinking and physical welding achieved simultaneously by glutaraldehyde atomization fumigation, making fibers more suitable for fresh food packaging. Nanofibrous films were characterized in terms of SEM, ATR-FTIR, DSC, water contact angle analysis and antibacterial trials. ATR-FTIR and DSC data indicated that CEO was encapsulated in a β-CD cavity and they coexisted in PVA nanofibers. The water contact angle of the crosslinked PVA nanofibrous films increased with CEO and the values were always below 90°. Crosslinked nanofibers possessed fine properties in vitro antibacterial against Staphylococcus aureus and Escherichia coli. Furthermore, CPVA/β-CD/CEO nanofibrous films delayed decay of mushroom during storage, indicating their potential implementation in active food packaging.
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29
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Herrera A, Rodríguez FJ, Bruna JE, Abarca RL, Galotto MJ, Guarda A, Mascayano C, Sandoval-Yáñez C, Padula M, Felipe FRS. Antifungal and physicochemical properties of inclusion complexes based on β-cyclodextrin and essential oil derivatives. Food Res Int 2019; 121:127-135. [PMID: 31108733 DOI: 10.1016/j.foodres.2019.03.026] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2018] [Revised: 03/09/2019] [Accepted: 03/10/2019] [Indexed: 01/06/2023]
Abstract
Inclusion complexes based on β-cyclodextrin (β-CD) and antimicrobial compounds, were prepared by co-precipitation method, and characterized by entrapment efficiency (EE), thermal analysis, X-ray diffraction, 1H NMR spectroscopy, and water sorption. In addition, experiments associated to evaluate the effect of relative humidity on the release of active compounds and antifungal tests were performed. The analysis evidenced the encapsulation of active compounds into the β-CD structure with EE of 91 ± 4.1% and 66 ± 2.1% for β-CD/cinnamaldehyde and β-CD/eugenol complexes, respectively. Additionally, high relative humidities favored the release of active compounds from inclusion complexes. On the other hand, inclusion complexes were able to control the growth of B. cinerea, which was evidenced by a reduction of its mycelialradial growth. Finally, specific interactions between the active compounds and β-CD were evaluated through molecular dynamics simulation techniques. According to the obtained results, these complexes could be applied as additives in the design of antifungal packaging.
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Affiliation(s)
- Andrea Herrera
- Food Packaging Laboratory (LABEN CHILE), Department of Food Science and Technology, Faculty of Technology, Universidad de Santiago de Chile, Santiago, Chile; Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Santiago, Chile
| | - Francisco J Rodríguez
- Food Packaging Laboratory (LABEN CHILE), Department of Food Science and Technology, Faculty of Technology, Universidad de Santiago de Chile, Santiago, Chile; Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Santiago, Chile.
| | - Julio E Bruna
- Food Packaging Laboratory (LABEN CHILE), Department of Food Science and Technology, Faculty of Technology, Universidad de Santiago de Chile, Santiago, Chile; Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Santiago, Chile
| | - Romina L Abarca
- Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Agrarias, Universidad Austral, Avda. Julio Sarrazín sn, Isla Teja, Valdivia, Chile
| | - María J Galotto
- Food Packaging Laboratory (LABEN CHILE), Department of Food Science and Technology, Faculty of Technology, Universidad de Santiago de Chile, Santiago, Chile; Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Santiago, Chile
| | - Abel Guarda
- Food Packaging Laboratory (LABEN CHILE), Department of Food Science and Technology, Faculty of Technology, Universidad de Santiago de Chile, Santiago, Chile; Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Santiago, Chile
| | - Carolina Mascayano
- Departamento de Ciencias del Ambiente, Facultad de Química y Biología, Universidad de Santiago de Chile, Santiago, Chile
| | - Claudia Sandoval-Yáñez
- Institute of Applied Chemical Sciences, Theoretical and Computational Chemistry Center, Faculty of Engineering, Universidad Autónoma de Chile, Santiago, Chile
| | - Marisa Padula
- Institute of Food Technology (ITAL), Packaging Technology Center (CETEA), Campinas-SP, Brazil
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Cejudo Bastante C, Cran M, Casas Cardoso L, Mantell Serrano C, Martínez de la Ossa E, Bigger S. Effect of supercritical CO2 and olive leaf extract on the structural, thermal and mechanical properties of an impregnated food packaging film. J Supercrit Fluids 2019. [DOI: 10.1016/j.supflu.2018.12.009] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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31
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Idumah CI, Hassan A, Ihuoma DE. Recently emerging trends in polymer nanocomposites packaging materials. POLYM-PLAST TECH MAT 2018. [DOI: 10.1080/03602559.2018.1542718] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Christopher Igwe Idumah
- Enhanced Polymer Engineering Group, Faculty of Chemical Engineering, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Azman Hassan
- Enhanced Polymer Engineering Group, Faculty of Chemical Engineering, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - David Esther Ihuoma
- Enhanced Polymer Engineering Group, Faculty of Chemical Engineering, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
- Department of TVE, Food and Nutrition Unit, Ebonyi State University, Abakaliki, Nigeria
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32
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Tunable Physicochemical and Bactericidal Activity of Multicarboxylic-Acids-Crosslinked Polyvinyl Alcohol Membrane for Food Packaging Applications. ChemistrySelect 2018. [DOI: 10.1002/slct.201801851] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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33
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Encapsulation of Cinnamon Essential Oil for Active Food Packaging Film with Synergistic Antimicrobial Activity. NANOMATERIALS 2018; 8:nano8080598. [PMID: 30082645 PMCID: PMC6116257 DOI: 10.3390/nano8080598] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/29/2018] [Revised: 08/02/2018] [Accepted: 08/03/2018] [Indexed: 11/16/2022]
Abstract
Porous adsorption, a less powerful adsorptive force than chemical bonds, is based on the physical adsorption of small molecules onto a solid surface that is capable of adsorbing gas or liquid molecules. Antimicrobial permutite composite (containing Ag+, Zn2+ and Ag+/Zn2+), starting from Linde Type A-permutite (LTA), was obtained in this research. The permutite samples were characterized by field emission scanning electron microscopy (FESEM), X-ray diffraction (XRD), colorimeter and nitrogen adsorption technique. Cinnamon essential oil (CEO) was encapsulated into Ag+/Zn2+-permutite. The FT-IR and differential scanning calorimetry (DSC) confirmed that no chemical bond existed between CEO and Ag+/Zn2+-permutite. The loading capacity of Ag+/Zn2+-permutite/CEO was 313.07 µL/g, and it had a sustained release effect. The Ag+/Zn2+-permutite/CEO showed stronger efficacy against Aspergillus niger and Penicillium sp. than Ag+/Zn2+-permutite. Ethyl cellulose pads modified by composite antimicrobial particles were applied in the preservation of Chinese bayberry. Compared to the control group, treatment with the Ag+/Zn2+-permutite/CEO antimicrobial pads resulted in a significantly lower decay incidence. In addition, the amount of migrated silver, zinc and aluminum from LTA was below the legal limit. These results confirmed that the ethyl cellulose pads modified by the Ag+/Zn2+-permutite/CEO provided an active packaging to control decay of fresh Chinese bayberry.
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