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Ren X, Wang N, Meng X, Zhang Z. Performance analysis and structural characterization of flaxseed gum/chitosan/cinnamaldehyde composite films. BMC Chem 2023; 17:168. [PMID: 38012742 PMCID: PMC10683121 DOI: 10.1186/s13065-023-01054-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Accepted: 10/09/2023] [Indexed: 11/29/2023] Open
Abstract
The low mechanical strength, water deficiency, and oxidative protection of organic membranes impede their use as food-grade packaging materials. Cinnamaldehyde (CIN) tends to lose its activity owing to its instability. In this study, CIN was added to flaxseed gum (FG)/chitosan (CS) films prepared in a "sandwich" structure. The influence of CIN dosage on the properties of the composite films was studied, and the film formation mechanism of the membrane was explored. The elongation at break, water vapor permeability, oxygen permeability, and light transmittance of the composite film with 1.5% CIN were lower than those of the FG/CS/FG film. Supplementation of the composite membrane with CIN generated new hydrogen bonds, electrostatic interactions, and C-O-C bonds, which converted the structure of the composite film into a sheet and increased its crystallinity without markedly affecting its thermal stability. Therefore, CIN is an extremely useful additive for improving the applicability of flaxseed gum/CS membranes as food-grade packaging films.
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Affiliation(s)
- Xuejiao Ren
- College of Food and Health, Jinzhou Medical University, Jinzhou, China
- Innovation Center of Meat Processing and Quality Control Technology of Liaoning Province, Jinzhou Medical University, Jinzhou, China
- College of Food, Shenyang Agricultural University, Shenyang, China
| | - Na Wang
- College of Food and Health, Jinzhou Medical University, Jinzhou, China
- Innovation Center of Meat Processing and Quality Control Technology of Liaoning Province, Jinzhou Medical University, Jinzhou, China
| | - Xin Meng
- College of Food and Health, Jinzhou Medical University, Jinzhou, China.
- Innovation Center of Meat Processing and Quality Control Technology of Liaoning Province, Jinzhou Medical University, Jinzhou, China.
| | - Zhen Zhang
- College of Food and Health, Jinzhou Medical University, Jinzhou, China.
- Innovation Center of Meat Processing and Quality Control Technology of Liaoning Province, Jinzhou Medical University, Jinzhou, China.
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Skórczewska K, Szulc J, Lewandowski K, Ligocka A, Wilczewski S. Modification of Poly(vinyl chloride) with Bio-Based Cassia Oil to Improve Thermo-Mechanical and Antimicrobial Properties. MATERIALS (BASEL, SWITZERLAND) 2023; 16:2698. [PMID: 37048989 PMCID: PMC10096239 DOI: 10.3390/ma16072698] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/25/2023] [Revised: 03/22/2023] [Accepted: 03/24/2023] [Indexed: 06/19/2023]
Abstract
The purpose of this study was to modify plasticised PVC to obtain a material with antimicrobial properties and selected mechanical properties. Natural cassia oil (CO) was used to modify plasticised PVC materials. The modified material was produced by extrusion. The introduced modifier had a maximum concentration of 20 phr. Rheological and mechanical properties were evaluated, and the glass transition temperature was determined. The antioxidant and antimicrobial activity of the agar diffusion method was investigated by analysing the growth inhibition zones against Enterococcus faecalis and Listeria monocytogenes. A favourable effect of the cassia oil content on the increase in antioxidant activity of the developed polymeric materials was found with an increase in the modifier content and the duration of action (30 days). The largest growth restriction zones were observed for L. monocytogenes, i.e., they showed the highest sensitivity to the modified material. The simultaneous decrease in modulus of elasticity, increase in elongation at break, and decrease in Tg indicate that the modifier has a plasticising effect on PVC. The developed material may find application as an active and/or functional material, especially as an emitter of antimicrobial agents, in the packaging used to store minimally processed food.
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Affiliation(s)
- Katarzyna Skórczewska
- Faculty of Chemical Technology and Engineering, Bydgoszcz University of Science and Technology, Seminaryjna 3, 85-326 Bydgoszcz, Poland
| | - Joanna Szulc
- Faculty of Chemical Technology and Engineering, Bydgoszcz University of Science and Technology, Seminaryjna 3, 85-326 Bydgoszcz, Poland
| | - Krzysztof Lewandowski
- Faculty of Chemical Technology and Engineering, Bydgoszcz University of Science and Technology, Seminaryjna 3, 85-326 Bydgoszcz, Poland
| | - Anna Ligocka
- Faculty of Agriculture and Biotechnology, Bydgoszcz University of Science and Technology, Bernardynska 6, 85-029 Bydgoszcz, Poland
| | - Sławomir Wilczewski
- Faculty of Chemical Technology and Engineering, Bydgoszcz University of Science and Technology, Seminaryjna 3, 85-326 Bydgoszcz, Poland
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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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The Use of Cinnamon Essential Oils in Aquaculture: Antibacterial, Anesthetic, Growth-Promoting, and Antioxidant Effects. FISHES 2022. [DOI: 10.3390/fishes7030133] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Cinnamon essential oils (EOs) are widely known for their pharmaceutical properties; however, studies investigating the use of these EOs in aquaculture are scarce. The aims of this study were to evaluate the anesthetic effect of bathing silver catfish (Rhamdia quelen) with Cinnamomum cassia EO (CCEO) and its nanoemulsion (NCCEO); the growth-promoting and antioxidant effects of dietary supplementation with CCEO in silver catfish; and the in vitro antibacterial effect of CCEO, NCCEO, and Cinnamomum zeylanicum EO (CZEO) against bacteria isolated from diseased silver catfish. The two cinnamon EOs showed promising antibacterial activity, which was potentiated by the nanoemulsion. CCEO showed satisfactory anesthetic activity in silver catfish, and its nanoemulsion intensified the sedative activity. Supplementation of 1.0 mL CCEO per kg of diet for 60 days increased weight, length, and weight gain when compared to the control group, evidencing the growth-promoting activity of this EO. Dietary supplementation of CCEO for 30 and 60 days also showed an antioxidant effect, as it decreased levels of thiobarbituric acid reactive species and increased the superoxide dismutase activity in the liver of silver catfish. Therefore, cinnamon EOs have a promising use in aquaculture.
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Chakraborty P, Nath D, Hoque M, Sarkar P, Hati S, Mishra BK. Biopolymer‐based antimicrobial coatings for aquatic food products: A Review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16465] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Priyanka Chakraborty
- Department of Rural Development and Agricultural Production North‐Eastern Hill University Tura Campus India
| | - Debarshi Nath
- Department of Food Process Engineering National Institute of Technology Rourkela India
| | - Monjurul Hoque
- Teagasc Ashtown Food Research Centre Teagasc Ashtown Dublin 15 Ireland
- School of Food and Nutritional Sciences University College Cork T12 R229 Cork Ireland
| | - Preetam Sarkar
- Department of Food Process Engineering National Institute of Technology Rourkela India
| | - Subrota Hati
- Department of Dairy Microbiology SMC College of Dairy Science Anand Agricultural University India
| | - Birendra Kumar Mishra
- Department of Rural Development and Agricultural Production North‐Eastern Hill University Tura Campus India
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Chen J, Li Y, Shi W, Zheng H, Wang L, Li L. Release of Cinnamaldehyde and Thymol from PLA/Tilapia Fish Gelatin-Sodium Alginate Bilayer Films to Liquid and Solid Food Simulants, and Japanese Sea Bass: A Comparative Study. Molecules 2021; 26:molecules26237140. [PMID: 34885735 PMCID: PMC8659066 DOI: 10.3390/molecules26237140] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 11/11/2021] [Accepted: 11/22/2021] [Indexed: 11/17/2022] Open
Abstract
This study aimed to develop an active biodegradable bilayer film and to investigate the release behaviors of active compounds into different food matrices. Cinnamaldehyde (CI) or thymol (Ty) was encapsulated in β-cyclodextrin (β-CD) to prepare the active β-CD inclusion complex (β-CD-CI/β-CD-Ty). The tilapia fish gelatin-sodium alginate composite (FGSA) containing β-CD-CI or β-CD-Ty was coated on the surface of PLA film to obtain the active bilayer film. Different food simulants including liquid food simulants (water, 3% acetic acid, 10% ethanol, and 95% ethanol), solid dry food simulant (modified polyphenylene oxide (Tenax TA)), and the real food (Japanese sea bass) were selected to investigate the release behaviors of bilayer films into different food matrixes. The results showed that the prepared β-CD inclusion complexes distributed evenly in the cross-linking structure of FGSA and improved the thickness and water contact angle of the bilayer films. Active compounds possessed the lowest release rates in Tenax TA, compared to the release to liquid simulants and sea bass. CI and Ty sustained the release to the sea bass matrix with a similar behavior to the release to 95% ethanol. The bilayer film containing β-CD-Ty exhibited stronger active antibacterial and antioxidant activities, probably due to the higher release efficiency of Ty in test mediums.
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Affiliation(s)
- Jingwen Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (J.C.); (Y.L.); (W.S.); (H.Z.)
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yinxuan Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (J.C.); (Y.L.); (W.S.); (H.Z.)
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (J.C.); (Y.L.); (W.S.); (H.Z.)
| | - Hui Zheng
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (J.C.); (Y.L.); (W.S.); (H.Z.)
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Li Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (J.C.); (Y.L.); (W.S.); (H.Z.)
- Correspondence: (L.W.); (L.L.)
| | - Li Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (J.C.); (Y.L.); (W.S.); (H.Z.)
- Correspondence: (L.W.); (L.L.)
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Aragón-Gutiérrez A, Heras-Mozos R, Gallur M, López D, Gavara R, Hernández-Muñoz P. Hot-Melt-Extruded Active Films Prepared from EVOH/Trans-Cinnamaldehyde Blends Intended for Food Packaging Applications. Foods 2021; 10:1591. [PMID: 34359460 PMCID: PMC8304191 DOI: 10.3390/foods10071591] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 07/05/2021] [Accepted: 07/07/2021] [Indexed: 12/25/2022] Open
Abstract
In this work, novel active films based on ethylene vinyl alcohol copolymer (EVOH) and cinnamaldehyde (CIN) were successfully obtained employing a hybrid technique consisting of a two-step protocol involving the preparation of a polymeric EVOH-CIN masterbatch by solvent-casting for its further utilization in the preparation of bioactive EVOH-based films by melt extrusion processing. The influence of CIN over the EVOH matrix was studied in terms of optical, morphological, thermal, and mechanical properties. Optically transparent films were obtained and the incorporation of cinnamaldehyde resulted in yellow-colored films, producing a blocking effect in the UV region. A decrease in the glass transition temperature was observed in the formulations containing cinnamaldehyde, indicating a plasticizing effect. This phenomenon was confirmed by an increase in the elongation at break values of the extruded films. Results from thermogravimetric analysis determined a slight decrease in the thermal stability of EVOH provoked by the vaporization of the bioactive compound. Bioactive properties of the films were also studied; the presence of residual cinnamaldehyde in EVOH after being subjected to an extrusion process conferred some radical scavenging activity determined by the DPPH assay whereas films were able to exert antifungal activity in vapor phase against Penicillium expansum. Therefore, the present work shows the potential of the hybrid technique employed in this study for the preparation of bioactive films by a ready industrial process technology for food packaging applications.
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Affiliation(s)
- Alejandro Aragón-Gutiérrez
- Grupo de Tecnología de Envases y Embalajes, Instituto Tecnológico del Embalaje, Transporte y Logística, ITENE, Unidad Asociada al CSIC, calle de Albert Einstein 1, 46980 Valencia, Spain;
| | - Raquel Heras-Mozos
- Instituto de Agroquímica y Tecnología de Alimentos, IATA-CSIC, calle del Catedrático Agustín Escardino Benlloch 7, 46980 Valencia, Spain; (R.H.-M.); (R.G.)
| | - Miriam Gallur
- Grupo de Tecnología de Envases y Embalajes, Instituto Tecnológico del Embalaje, Transporte y Logística, ITENE, Unidad Asociada al CSIC, calle de Albert Einstein 1, 46980 Valencia, Spain;
| | - Daniel López
- Instituto de Ciencia y Tecnología de Polímeros, ICTP-CSIC, calle Juan de la Cierva 3, 28006 Madrid, Spain;
| | - Rafael Gavara
- Instituto de Agroquímica y Tecnología de Alimentos, IATA-CSIC, calle del Catedrático Agustín Escardino Benlloch 7, 46980 Valencia, Spain; (R.H.-M.); (R.G.)
| | - Pilar Hernández-Muñoz
- Instituto de Agroquímica y Tecnología de Alimentos, IATA-CSIC, calle del Catedrático Agustín Escardino Benlloch 7, 46980 Valencia, Spain; (R.H.-M.); (R.G.)
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Loke XJ, Chang CK, Hou CY, Cheng KC, Hsieh CW. Plasma-treated polyethylene coated with polysaccharide and protein containing cinnamaldehyde for active packaging films and applications on tilapia (Orechromis niloticus) fillet preservation. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108016] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Low-Density Polyethylene Films Carrying ferula asafoetida Extract for Active Food Packaging: Thermal, Mechanical, Optical, Barrier, and Antifungal Properties. ADVANCES IN POLYMER TECHNOLOGY 2020. [DOI: 10.1155/2020/4098472] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The physical, thermal, mechanical, optical, microstructural, and barrier properties of low-density polyethylene films (LDPE) containing ferula asafoetida leaf and gum extracts were investigated. Results showed a reduction in elasticity and tensile strength with increasing extract concentration in the polymer matrix. The melting temperature and enthalpy increased with increasing concentration of extracts. The films containing extracts had lower L∗ and a∗ and higher b∗ indices. The films containing leaf extract had more barrier potential to UV than the gum extracts. The oxygen permeability in films containing 5% of leaf and gum extracts increased by 2.3 and 2.1 times, respectively. The morphology of the active films was similar to bubble swollen islands, which was more pronounced at higher concentrations of gum and leaf extracts. FTIR results confirmed some chemical interactions of ferula extracts with the polymer matrix. At the end of day 14th, the growth rate of Aspergillus niger and Saccharomyces cerevisea in the presence of the PE-Gum-5 reduced more than PE-Leaf-5 (3.7 and 2.4 logarithmic cycles, respectively) compared to the first day. Our findings showed that active LDPE films have desire thermo-mechanical and barrier properties for food packaging.
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Cejudo-Bastante MJ, Cejudo-Bastante C, Cran MJ, Heredia FJ, Bigger SW. Optical, structural, mechanical and thermal characterization of antioxidant ethylene vinyl alcohol copolymer films containing betalain-rich beetroot. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100502] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Characterization of polylactic acids-polyhydroxybutyrate based packaging film with fennel oil, and its application on oysters. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100388] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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12
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Development of PLA-PBSA based biodegradable active film and its application to salmon slices. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100393] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Shahbazi Y, Shavisi N. Effects of Carboxymethylcellulose-Montmorillonite Films Containing Natural Preservative Compounds on Quality Properties of Rainbow Trout Fillets. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1674987] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Yasser Shahbazi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran
| | - Nassim Shavisi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran
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Development of active packaging film containing bioactive components encapsulated in β-cyclodextrin and its application. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.043] [Citation(s) in RCA: 68] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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