The effects of chitosan containing nano-capsulated Cuminum cyminum essential oil on the shelf-life of veal in modified atmosphere packaging

Intrinsic properties and extrinsic factors of food matrix system affecting the effectiveness of essential oils in foods: a comprehensive review

Essential oils (EOs) have been proved as natural food preservatives because of their effective and wide-spectrum antimicrobial activity. They have been extensively explored for potential applications in food industry, and substantial progresses have been achieved. However well EOs perform in antibacterial tests in vitro, it has generally been found that a higher level of EOs is needed to achieve the same effect in foods. Nevertheless, this unsimilar effect has not been clearly quantified and elaborated, as well as the underlying mechanisms. This review highlights the influence of intrinsic properties (e.g., oils and fats, carbohydrates, proteins, pH, physical structure, water, and salt) and extrinsic factors (e.g., temperature, bacteria characteristics, and packaging in vacuum/gas/air) of food matrix systems on EOs action. Controversy findings and possible mechanism hypotheses are also systematically discussed. Furthermore, the organoleptic aspects of EOs in foods and promising strategies to address this hurdle are reviewed. Finally, some considerations about the EOs safety are presented, as well as the future trends and research prospects of EOs applications in foods. The present review aims to fill the evidenced gap, providing a comprehensive overview about the influence of the intrinsic and extrinsic factors of food matrix systems to efficiently orientate EOs applications.

Fabrication and Characterization of Chitosan and Gelatin-Based Antimicrobial Films Incorporated with Different Essential Oils

This study was performed to check the effect of different essential oils on chitosan and gelatin-based antimicrobial films. Films prepared from biopolymers contain better mechanical strength but lack in moisture barrier properties. In order to increase the moisture barrier properties of chitosan and gelatin-based films in the current research work, different essential oils, i.e., thyme, cinnamon, basil, ginger, and cumin, at varying concentrations (1.0, 1.5, and 2.0%) were incorporated. Moreover, the concentrations of glycerol (plasticizer) and emulsifier (Tween 20) were kept constant to maintain homogeneity in the research. Antimicrobial films composed of gelatin and chitosan infused with essential oils were evaluated for their physicochemical (emulsion stability, particle size, and viscosity), FT-IR, microstructural (scanning electron microscopy), moisture barrier (water vapor permeability), and antimicrobial properties (E. coli, Salmonella, and S. aureus). Study outcomes elucidated significant variations (p < 0.05) as the concentration of essential oil was increased in the film solutions. An increased concentration of essential oil (2.0%) significantly enhanced the moisture barrier properties (1.12 ± 0.03 g.mm/kPa.h.m2). Nevertheless, the tensile strength decreased (38.60 ± 1.4 to 31.50 ± 1.5 MPa) from 1 to 2%. The increase in essential oil concentration in the emulsion-based films also influenced their physicochemical characteristics, such as droplet size, viscosity, and emulsion stability. At lower concentrations (1.0%), films exhibited a uniform microstructure but lacked moisture barrier properties. Antimicrobial properties against E. coli, Salmonella, and S. aureus showed an increased inhibition effect as the concentration of essential oil was increased. Of the essential oil-based films, ginger- and basil-based films showed greater inhibition effects as compared to the other essential oils. Overall, antimicrobial films containing a 1.5% concentration of ginger and basil oil showed better results as compared to the other treatments for mechanical, moisture barrier, and antimicrobial properties, while films with a 2.0% oil concentration showed better antimicrobial and moisture barrier properties but lacked in mechanical properties. Essential oil-based antimicrobial films have prospective applications in foods, specifically in fresh and processed food items such as seafood, meat, chicken, and sausages.

Recent Advances in Sustainable Antimicrobial Food Packaging: Insights into Release Mechanisms, Design Strategies, and Applications in the Food Industry

In response to the issues of foodborne microbial contamination and carbon neutrality goals, sustainable antimicrobial food packaging (SAFP) composed of renewable or biodegradable biopolymer matrices with ecofriendly antimicrobial agents has emerged. SAFP offers longer effectiveness, wider coverage, more controllability, and better environmental performance. Analyzing SAFP information, including the release profile of each antimicrobial agent for each food, the interaction of each biomass matrix with each food, the material size, form, and preparation methods, and its service quality in real foods, is crucial. While encouraging reports exist, a comprehensive review summarizing these developments is lacking. Therefore, this review critically examines recent release-antimicrobial mechanisms, kinetics models, preparation methods, and key regulatory parameters for SAFPs based on slow- or controlled-release theory. Furthermore, it discusses fundamental physicochemical characteristics, effective concentrations, advantages, release approaches, and antimicrobial and preservative effects of various materials in food simulants or actual food. Lastly, inadequacies and future trends are explored, providing practical references to regulate the movement of active substances in different media, reduce the reliance on petrochemical-based materials, and advance food packaging and preservation technologies.

Electrospinning as a Promising Process to Preserve the Quality and Safety of Meat and Meat Products

Fresh and processed meat products are staple foods worldwide. However, these products are considered perishable foods and their deterioration depends partly on the inner and external properties of meat. Beyond conventional meat preservation approaches, electrospinning has emerged as a novel effective alternative to develop active and intelligent packaging. Thus, this review aims to discuss the advantages and shortcomings of electrospinning application for quality and safety preservation of meat and processed meat products. Electrospun fibres are very versatile, and their features can be modulated to deliver functional properties such as antioxidant and antimicrobial effects resulting in shelf-life extension and in some cases product quality improvement. Compared to conventional processes, electrospun fibres provide advantages such as casting and coating in the fabrication of active systems, indicators, and sensors. The approaches for improving, stabilizing, and controlling the release of active compounds and highly sensitive, rapid, and reliable responsiveness, under changes in real-time are still challenging for innovative packaging development. Despite their advantages, the active and intelligent electrospun fibres for meat packaging are still restricted to research and not yet widely used for commercial products. Industrial validation of lab-scale achievements of electrospinning might boost their commercialisation. Safety must be addressed by evaluating the impact of electrospun fibres migration from package to foods on human health. This information will contribute into filling knowledge gaps and sustain clear regulations.