Characterization of chitosan film with cinnamon essential oil emulsion co-stabilized by ethyl-Nα-lauroyl-l-arginate hydrochloride and hydroxypropyl-β-cyclodextrin

Development and antimicrobial activity of composite edible films of chitosan and nisin incorporated with perilla essential oil-glycerol monolaurate emulsions

Aquatic products are highly susceptible to spoilage, and preparing composite edible film with essential oil is an effective solution. In this study, composite edible films were prepared using perilla essential oil (PEO)-glycerol monolaurate emulsions incorporated with chitosan and nisin, and the film formulation was optimized by response surface methodology. These films were applied to ready-to-eat fish balls and evaluated over a period of 12 days. The films with the highest inhibition rate against Staphylococcus aureus were acquired using a polymer composition of 6 μL/mL PEO, 18.4 μg/mL glycerol monolaurate, 14.2 mg/mL chitosan, and 11.0 μg/mL nisin. The fish balls coated with the optimal edible film showed minimal changes in appearance during storage and significantly reduced total bacterial counts and total volatile basic nitrogen compared to the control groups. This work indicated that the composite edible films containing essential oils possess ideal properties as antimicrobial packaging materials for aquatic foods.

New insights into essential oil nano emulsions loaded natural biopolymers recent development, formulation, characterization and packaging applications: A comprehensive review

Customer demand for wholesome diets has spurred researchers to explore preservative-free methods for maintaining food product quality. Nano emulsion-based coatings and films are seen as sustainable solutions for extending the shelf life of fresh produce. These innovations are driving progress in various industries. Nano emulsion techniques offer effective encapsulation of bioactive compounds due to their small droplet size, stability, and enhanced activity. This review highlights the preparation and manufacturing methods of biopolymer-based nano emulsions containing essential oils, which are used as edible coatings and films over the past decade, representing the first comprehensive review paper on this topic to encompass research from the past ten years. The characterization and application of these coatings and films are also discussed. It has been revealed that essential oils can be successfully incorporated into nano emulsion delivery system with different biopolymers. These edible coatings and films help delay or prevent oxidation in various food products, enhancing their quality and safety during storage. They present a green, sustainable, and biodegradable solution for protecting fresh foods in the industry. Essential oil biopolymer nano emulsions not only extend shelf life but also offer protection against hazards, contributing to consumer trust in food safety and quality. This technology holds promise for delivering healthier food options in the marketplace. The current review thus provides an updated overview of the latest literature on EO nano emulsions as active agents in the advancement of edible coatings and films.

Preparation of shellac nanoparticles-chitosan complexes stabilized Pickering emulsion gels and its application in β-carotene delivery

Shellac nanoparticles (SNPs)-based Pickering emulsion gels show promise as delivery carriers but face challenges due to poor emulsifying properties. This study aimed to fabricate stable emulsion gels using SNPs and chitosan (CS) complexes, creating a β-carotene delivery system. The effects of oil phase fractions, emulsifier concentrations and SNPs/CS ratios on rheological properties and the structural properties of emulsion were investigated. The formation of SNPs/CS complexes was through hydrogen bonding and electrostatic interactions. By adjusting the SNPs/CS ratio to 1/0.33, the contact angle of the complexes was optimized to approximately 90°. SNPs/CS complexes served dual roles as emulsifiers and gelling agents in the emulsion gels. Notably, the gel strength (storage modulus) of the emulsion gels remained unchanged after the encapsulation of β-carotene. Emulsion gels with SNPs/CS (1/0.25) complexes showed the highest β-carotene bioaccessibility at 80.4 %. Furthermore, this system could expand the use of shellac-based emulsion gels in food applications.

Fabrication of cinnamon essential oil nanoemulsions with high antibacterial activities via microfluidization

The high volatility and hydrophobicity of cinnamon essential oils (CiEO) limited their practical application. To enhance their stability and antibacterial activity, nanoemulsions encapsulating CiEO were prepared using hydroxypropyl-β-cyclodextrin/lauroyl arginate (HPCD/LAE) inclusion complexes through high-pressure microfluidization (HPM). Effects of HPM parameters on the stability and antibacterial properties of nanoemulsion were investigated. Results revealed that increased processing pressure and cycle numbers were associated with reduced droplet size and greater homogeneity in CiEO distribution. Storage and thermal stability were optimized at 100 MPa and seven cycles. Moreover, the nanoemulsions showed strong synergistic antibacterial against E. coli (19.79 mm) and S. aureus (23.61 mm) compared with LAE (11.52 mm and 12.82 mm, respectively) and CiEO alone (13.26 mm and 17.68 mm, respectively). This study provided new information for constructing CiEO nanoemulsion, which is suitable for use in the food industry.

Preparation of chitosan photodynamic antibacterial film loaded with VK3 complex in the preservation of chilled mutton

To effectively utilize the photodynamic antibacterial ability of vitamin K3 (VK3), by solving the photothermal instability of VK3, it was combined with natural polymers to apply the preservation of chilled mutton. We encapsulated VK3 in the (2-Hydroxypropyl)-β-cyclodextrin (HP-β-CD) to construct VK3-HP-β-CD complex and then introduced the complex to chitosan (CS) and polyvinyl alcohol (PVA) to fabricate an antibacterial film (CS/PVA-VK3-HP-β-CD film). Through the packaging performance test of the film, the content of VK3-HP-β-CD was an important factor determining the properties of film including tensile strength, elongation at break, water vapor permeability, water content and water contact angle. Meanwhile, CS/PVA-VK3-HP-β-CD films could continuously release ROS under light and suspended in dark, thus realizing >99 % antibacterial rate for Escherichia coli and Staphylococcus aureus. In the application experiment of chilled mutton, CS/PVA-VK3-1-HP-β-CD film could significantly inhibit the increase of total viable count (TVC), pH value (pH) and total volatile base nitrogen (TVB-N) of chilled mutton, and extended its shelf life for at least 12 days. These results indicated that the CS/PVA film with the VK3-HP-β-CD complex might have promising potential as an antibacterial material for packaging and preserving food.

Bioinspired chitosan based functionalization of biomedical implant surfaces for enhanced hemocompatibility, antioxidation and anticoagulation potential: an in silico and in vitro study

Endowing implanted biomaterials with better hemocompatibility, anticoagulation, antioxidant and antiplatelet adhesion is necessary because of their potential to trigger activation of multiple reactive mechanisms including coagulation cascade and potentially causing serious adverse clinical events like late thrombosis. Active ingredients from natural sources including Foeniculum vulgare, Angelica sinensis, and Cinnamomum verum have the ability to inhibit the coagulation cascade and thrombus formation around biomedical implants. These properties are of interest for the development of a novel drug for biomedical implants to potentially solve the current blood clotting and coagulation problems which lead to stent thrombosis. The objective of this study was to incorporate different anticoagulants from natural sources into a degradable matrix of chitosan with varying concentrations ranging from 5% to 15% and a composite containing all three drugs. The presence of anticoagulant constituents was identified using GC-MS. Subsequently, all the compositions were characterized principally by using Fourier transform infrared spectroscopy and scanning electron microscopy while the drug release profile was determined using UV-spectrometry for a 30 days immersion period. The results indicated an initial burst release which was subsequently followed by the sustained release pattern. Compared to heparin loaded chitosan, DPPH and hemolysis tests revealed better blood compatibility of natural drug loaded films. Moreover, the anticoagulation activity of natural drugs was equivalent to the heparin loaded film; however, through docking, the mechanism of inhibition of the coagulation cascade of the novel drug was found to be through blocking the extrinsic pathway. The study suggested that the proposed drug composite expresses an optimum composition which may be a practicable and appropriate candidate for biomedical implant coatings.

Preparation and characterization of starch/PBAT film containing hydroxypropyl-β-cyclodextrin/ethyl lauroyl arginate/cinnamon essential oil microcapsules and its application in the preservation of strawberry

Cinnamon essential oil (CEO) was emulsified by hydroxypropyl-β-cyclodextrin/ ethyl lauroyl arginate (HPCD/LAE) complex to make nanoemulsions, which were then incorporated into maltodextrin (MD) to prepare HPCD/LAE/CEO/MD microcapsules by spray drying. The starch/polybutylene adipate terephthalate (starch/PBAT, SP) based extrusion-blowing films containing above microcapsules were developed and used as packaging materials for strawberry preservation. The morphology, encapsulation efficiency, thermal and antibacterial properties of microcapsules with different formulations were investigated. The effects of microcapsules on the physicochemical and antimicrobial properties of SP films were evaluated. When the formula was 4 % HPCD/LAE-3% CEO-10% MD (HL-3C-MD), the microcapsule had the smallest particle size (3.3 μm), the highest encapsulation efficiency (84.51 %) of CEO and the best antibacterial effect. The mechanical and antimicrobial properties of the SP film were enhanced while the water vapor transmittance and oxygen permeability decreased with the incorporation of HL-3C-MD microcapsules. The films effectively reduced the weight loss rate (49.03 %), decay rate (40.59 %) and the total number of colonies (2.474 log CFU/g) and molds (2.936 log CFU/g), thus extending the shelf life of strawberries. This study revealed that the developed SP films containing HPCD/LAE/CEO microcapsules had potential applications in degradable bioactive food packaging materials.

Films Based on Biopolymers Incorporated with Active Compounds Encapsulated in Emulsions: Properties and Potential Applications-A Review

The rising consumer demand for safer, healthier, and fresher-like food has led to the emergence of new concepts in food packaging. In addition, the growing concern about environmental issues has increased the search for materials derived from non-petroleum sources and biodegradable options. Thus, active films based on biopolymers loaded with natural active compounds have great potential to be used as food packaging. However, several lipophilic active compounds are difficult to incorporate into aqueous film-forming solutions based on polysaccharides or proteins, and the hydrophilic active compounds require protection against oxidation. One way to incorporate these active compounds into film matrices is to encapsulate them in emulsions, such as microemulsions, nanoemulsions, Pickering emulsions, or double emulsions. However, emulsion characteristics can influence the properties of active films, such as mechanical, barrier, and optical properties. This review addresses the advantages of using emulsions to encapsulate active compounds before their incorporation into biopolymeric matrices, the main characteristics of these emulsions (emulsion type, droplet size, and emulsifier nature), and their influence on active film properties. Furthermore, we review the recent applications of the emulsion-charged active films in food systems.

Encapsulation and delivery systems of cinnamon essential oil for food preservation applications

Food safety threats and deterioration due to the invasion of microorganisms has led to economic losses and food-borne diseases in the food industry; so, development of natural food preservatives is urgently needed when considering the safety of chemically synthesized preservatives. Because of its outstanding antioxidant and antibacterial properties, cinnamon essential oil (CEO) is considered a promising natural preservative. However, CEO's low solubility and easy degradability limits its application in food products. Therefore, some encapsulation and delivery systems have been developed to improve CEO efficiency in food preservation applications. This work discusses the chemical and techno-functional properties of CEO, including its key components and antioxidant/antibacterial properties, and summarizes recent developments on encapsulation and delivery systems for CEO in food preservation applications. Since CEO is currently added to most biopolymeric films/coatings (BFCs) for food preservation, most studies have shown that encapsulation systems can improve the food preservation performance of BFCs containing CEOs. It has been confirmed that various delivery systems could improve the stability and controlled-release properties of CEO, thereby enhancing its ability to extend the shelf life of foods. These encapsulation techniques include spray drying, emulsion systems, complex coacervation (nanoprecipitation), ionic gelation, liposomes, inclusion complexation (cyclodextrins, silica), and electrospinning.

Fortification of polysaccharide-based packaging films and coatings with essential oils: A review of their preparation and use in meat preservation

As the demand for botanical food additives and eco-friendly food packaging materials grows, the use of essential oils, edible biodegradable films and coatings are becoming more popular in packaging. In this review, we discussed the recent research trends in the use of natural essential oils, as well as polysaccharide-based coatings and films: from the composition of the substrates to preparing formulations for the production of film-forming technologies. Our review emphasized the functional properties of polysaccharide-based edible films that contain plant essential oils. The interactions between essential oils and other ingredients in edible films and coatings including polysaccharides, lipids, and proteins were discussed along with effects on film physical properties, essential oil release, their active role in meat preservation. We presented the opportunities and challenges related to edible films and coatings including essential oils to increase their industrial value and inform the development of edible biodegradable packaging, bio-based functional materials, and innovative food preservation technologies.

Synergistic effect of nano zinc oxide and tea tree essential oil on the properties of soluble soybean polysaccharide films

Soluble soybean polysaccharide (SSPS)-based composite films with the addition of nano zinc oxide (nZnO, 5 wt% based on SSPS) and tea tree essential oil (TTEO, 10 wt% based on SSPS) were developed by the casting method. The effect of the combination of nZnO and TTEO on the microstructure and physical, mechanical and functional properties of SSPS films was evaluated. The results showed that the SSPS/TTEO/nZnO film exhibited enhanced water vapor barrier properties, thermal stability, water resistance, surface wettability, and total color difference, and almost completely prevented ultraviolet light transmission. The addition of TTEO and nZnO had no significant effect on the tensile strength and elongation at break of the films, but decreased the percentage of light transmittance of the films at 600 nm from 85.5 % to 10.1 %. The DPPH radical scavenging activity of the films significantly increased from 46.8 % (SSPS) to 67.7 % (SSPS/TTEO/nZnO) due to the presence of TTEO. Scanning electron microscopy analysis indicated that nZnO and TTEO were evenly dispersed in the SSPS matrix. The synergistic effect of nZnO and TTEO endowed the SSPS film with excellent antibacterial activity against E. coli and S. aureus, suggesting that the SSPS/TTEO/nZnO film could be a promising material for active packaging applications.

Effect of hydroxypropyl-β-cyclodextrin and lecithin co-stabilized nanoemulsions on the konjac glucomannan/pullulan film

In this study, the various ratio of hydroxypropyl-β-cyclodextrin (HPCD) to lecithin (LEC) was 0:1, 0.5:1, 1:1, 1.5:1 and 2:1 (w/w) co-stabilized cinnamon essential oil (CEO) nanoemulsions were prepared. These nanoemulsions were successfully incorporated in the konjac glucomannan/pullulan polysaccharides-based film matrix. The composition of nanoemulsions and the effect of various nanoemulsions on rheological, mechanical, Water vapor permeability, optical, color, morphology properties, and CEO retention rate of the composite films were characterized. The results demonstrated that HPCD and LEC nanoemulsions had small particle size under 120 nm and high stability during 21 days storage, the incorporation of nanoemulsions reduced the viscosity of film-solution, transmittance, Water vapor permeability and mechanical properties of films, but an appropriate HPCD content 1:1 w/w of nanoemulsions could restored the mechanical properties of the films. Otherwise, 1:1 w/w of nanoemulsion film also exhibited a more compact and uniform structure, Furthermore, 2:1 w/w of nanoemulsion films with high retention rate of CEO, and the antioxidant and better antibacterial activities against E. coli and S. aureus. The nanoemulsion films utilized in this study also prolonged the shelf life of Agaricus bisporus mushrooms and cherries while maintaining their commercial value.

Sustainable bio-based antimicrobials derived from fatty acids: Synthesis, safety, and efficacy

Some conventional sanitizers and antibiotics used in food industry may be of concerns due to generation of toxic byproducts, impact on the environment, and the emergence of antibiotic resistance bacteria. Bio-based antimicrobials can be an alternative to conventional sanitizers since they are produced from renewable resources, and the bacterial resistance to these compounds is of less concern than those of currently used antibiotics. Among the bio-based antimicrobial compounds, those produced via either fermentation or chemical synthesis by covalently or electrovalently attaching specific moieties to the fatty acid have drawn attention in recent years. Disaccharide, arginine, vitamin B1, and phenolics are linked to fatty acids resulting in the production of sophorolipid, lauric arginate ethyl ester, thiamin dilauryl sulfate, and phenolic branched-chain fatty acid, respectively, all of which are reported to exhibit antimicrobial activity by targeting the cell membrane of the bacteria. Also, studies that applied these compounds as food preservatives by combining them with other compounds or treatments have been reviewed regarding extending the shelf life and inactivating foodborne pathogens of foods and food products. In addition, the phenolic branched-chain fatty acids, which are relatively new compounds compared to the others, are highlighted in this review.

Functional Chitosan-Based Composite Film Incorporated with 3-(Methylthio) Propyl Isothiocyanate/α-Cyclodextrin Inclusion Complex for Chicken Meat Preservation

The 3-(Methylthio) propyl isothiocyanate (MTPITC)-loaded inclusion complex prepared by α-cyclodextrin (α-CD) was incorporated into chitosan (CS) film to fabricate a packaging material for fresh chicken meat preservation. Scanning electron microscope images indicated homogenous dispersion of the MTPITC-α-CD in CS polymer. Fourier-transform infrared and X-ray diffraction techniques revealed that MTPITC-α-CD was incorporated into the CS film matrix by the physical interactions. The introduction of MTPITC-α-CD improved the UV-vis light-blocking ability, with a slight loss of transparency. Although the water solubility and water vapor barrier capacity were not significantly influenced by the addition of MTPITC-α-CD, the antioxidant attribute was significantly enhanced. The CS-MTPITC-α-CD film displayed obvious and sustained suppressive effects against Salmonella typhimurium, with the inhibition zone diameters of 14.7 mm at 12 h and 7.3 mm at 24 h, respectively. Moreover, the quality index analysis indicated that the CS-MTPITC-α-CD film-wrapped fresh chicken, during refrigerated storage, exhibited better preservative efficacy than the control groups, with the total viable counts of 6.5 Log CFU/g, total volatile base nitrogen of 8.4 mg/100 g, pH of 6.6, thiobarbituric acid-reactive substances of 0.2 mg/kg, and the sensory score of 5 at day 16. Collectively, these results suggest that CS-MTPITC-α-CD film is a prospective packaging candidate for delaying the quality deterioration of chicken meat.

Chitosan films with tunable droplet size of Pickering emulsions stabilized by amphiphilic konjac glucomannan network

In this work, chitosan (CS) emulsion films were prepared with grapefruit essential oil (GEO) Pickering emulsions (OGEOs) stabilized by amphiphilic octenyl succinic anhydride (OSA) konjac glucomannan (OSA-KGM) network. The droplet size of emulsion was regulated by altering oil content in OGEOs (10 %, 20 %, 30 % and 40 %, w/w). The structural and physicochemical properties of CS films with tunable emulsion droplets (OGEOs) were investigated. The droplet size of OGEOs increased with the increasing content of GEO. FT-IR revealed that the formation of CS-OGEOs films was attributed to hydrogen bonding. CS-OGEOs films with large droplets presented smoother surface, enhanced water resistance, UV-shielding property, mechanical properties, but increased water vapor permeability (WVP) compared with CS-OGEOs films with small droplets. In addition, CS-OGEOs films with large droplets also presented compact film structure, controlled release of GEO, high efficiency of DPPH free radical scavenging and antibacterial activity. To sum up, incorporation of emulsion droplets was a good strategy for improving the structural and physicochemical properties of CS films.

Effect of Melissa officinalis L. Essential Oil Nanoemulsions on Structure and Properties of Carboxymethyl Chitosan/Locust Bean Gum Composite Films

This study aimed to develop active films based on carboxymethyl chitosan (CMCS)/locust bean gum (LBG) films containing Melissa officinalis L. essential oil (MOEO) nanoemulsions. The results showed that the active films incorporated with MOEO nanoemulsion resulted in an increase in the elongation of break, water resistance and improved the film hydrophilicity. Elongation of break increased from 18.49% to 27.97% with the addition of 4% MOEO nanoemulsion. Water resistance was decreased from 56.32% to 25.43%, and water contact angle was increased from 75.13 to 83.86 with the addition of 4% MOEO nanoemulsion. However, the water vapor barrier properties and tensile strength decreased with the addition of MOEO nanoemulsions. The scanning electron microscopic images and Fourier transform infrared spectroscopy results showed that the MOEO was very compatible with the film materials and dispersed evenly in the films. At the same time, the addition of MOEO nanoemulsion significantly enhanced antioxidant and antibacterial activities of C/L-MOEO films. The antioxidant and antimicrobial activities of C/L-MOEO films were increased from 7.16% to 33.81% and 3.52% to 54.50%, respectively. In general, C/L-MOEO film has great application prospects.

Integrating diverse plant bioactive ingredients with cyclodextrins to fabricate functional films for food application: a critical review

The popularity of plant bioactive ingredients has become increasingly apparent in the food industry. However, these plant bioactive ingredients have many deficiencies, including low water solubility, poor stability, and unacceptable odor. Cyclodextrins (CDs), as cyclic molecules, have been extensively studied as superb vehicles of plant bioactive ingredients. These CD inclusion compounds could be added into various film matrices to fabricate bioactive food packaging materials. Therefore, in the present review, we summarized the extraction methods of plant bioactive ingredients, the addition of these CD inclusion compounds into thin-film materials, and their applications in food packaging. Furthermore, the release model and mechanism of active film materials based on various plant bioactive ingredients with CDs were highlighted. Finally, the current challenges and new opportunities based on these film materials have been discussed.