1
|
Venkatachalam K, Charoenphun N, Noonim P, Pechwang J, Lekjing S. Influence of pomelo pericarp essential oil on the structural characteristics of gelatin-arrowroot tuber flour-based edible films. RSC Adv 2024; 14:27274-27287. [PMID: 39193303 PMCID: PMC11348763 DOI: 10.1039/d4ra03059a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2024] [Accepted: 08/20/2024] [Indexed: 08/29/2024] Open
Abstract
The present study examined the comprehensive effects of incorporating pomelo pericarp essential oil (PEO) at varying concentrations (0.5, 1.0, 1.5, and 2.0%) into gelatin-arrowroot tuber flour (GEL-ATF) based edible films and evaluated the influence on various structural properties. ATF was prepared from Maranta arundinacea L. tubers using a carefully controlled method to ensure its quality and suitability as a polysaccharide base in film formulations. The results indicated that adding PEO to the GEL-ATF films decreased L, a, and b color values and increased opacity values, especially at higher PEO concentrations. Furthermore, the appearance of both GEL-ATF and GEL-ATF-PEO films exhibited similar characteristics. Incorporating PEO significantly reduced moisture content and water vapor permeability (WVP), indicating enhanced barrier properties against moisture. Additionally, an increase in PEO concentration resulted in decreased film solubility. A decrease in tensile strength (TS) but an increase in elongation at break (EAB) was observed in the GEL-ATF films with higher PEO concentrations (>1% PEO). Slight variations in thermal degradation patterns with increased PEO addition in GEL-ATF were noticed, while X-ray diffractometry (XRD) and Fourier transform infrared spectroscopy (FTIR) results of the tested films provided insights into structural and chemical modifications, indicating changes in crystallinity and molecular interactions upon increased PEO concentration in the film compositions. The microstructural observations confirmed that PEO incorporation led to smoother film surfaces, suggesting a more uniform matrix, which could enhance the film's barrier and mechanical properties. Furthermore, applying PEO into GLE-ATF films exhibited strong antimicrobial activity against Bacillus cereus ATCC 11778. Overall, the present study found that the higher PEO (>1%) concentrations significantly influenced the physical and mechanical properties of GEL-ATF-based edible films. This newly developed edible film could be an effective alternative to inedible polymers for sustainable food packaging solutions.
Collapse
Affiliation(s)
- Karthikeyan Venkatachalam
- Faculty of Innovative Agriculture, Fisheries and Food, Prince of Songkla University Surat Thani Campus, Makham Tia, Mueang Surat Thani 84000 Thailand
| | - Narin Charoenphun
- Faculty of Science and Arts, Burapha University Chanthaburi Campus, Khamong, Thamai Chanthaburi 22170 Thailand
| | - Paramee Noonim
- Faculty of Innovative Agriculture, Fisheries and Food, Prince of Songkla University Surat Thani Campus, Makham Tia, Mueang Surat Thani 84000 Thailand
| | - Jaraslak Pechwang
- Faculty of Innovative Agriculture, Fisheries and Food, Prince of Songkla University Surat Thani Campus, Makham Tia, Mueang Surat Thani 84000 Thailand
| | - Somwang Lekjing
- Faculty of Innovative Agriculture, Fisheries and Food, Prince of Songkla University Surat Thani Campus, Makham Tia, Mueang Surat Thani 84000 Thailand
| |
Collapse
|
2
|
Dutta D, Sit N. Application of natural extracts as active ingredient in biopolymer based packaging systems. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1888-1902. [PMID: 35698604 PMCID: PMC9177344 DOI: 10.1007/s13197-022-05474-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 03/31/2022] [Accepted: 04/15/2022] [Indexed: 10/28/2022]
Abstract
Active packaging systems come under novel techniques and are creating demands in food packaging aspects. They are specially designed for food products where shelf life is a key driving factor. Their wide range of functionality preserves the color, texture, smell, and taste of the food item retaining their freshness and edibility for longer than any other methods available on market. An active ingredient in packaging systems enables efficient consumable quality which resulted in reduced complaints from consumers. However, techniques must be inexpensive and environment-friendly. The use of biodegradable packaging systems reinforced by exploiting natural compounds forms the latest trend to attract consumer demand in substituting synthetic preservatives in foods that can protect against food spoilage. Natural extracts have gained commercial importance in active packaging nowadays for the delivery of safe and high-quality foods that are being employed in both fresh and processed produce. Development and use of innovative active packaging systems in varied forms are expected to increase in the future for food safety, quality, and stability. The review overviews the beneficial effects of plant acquired components in modulating product quality in packaged form for commercial aspects in the market.
Collapse
Affiliation(s)
- Ditimoni Dutta
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784028 India
| | - Nandan Sit
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784028 India
| |
Collapse
|
3
|
Starch based bio-nanocomposite films reinforced with montmorillonite and lemongrass oil nanoemulsion: development, characterization and biodegradability. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01635-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/10/2022]
|
4
|
Onyeaka H, Obileke K, Makaka G, Nwokolo N. Current Research and Applications of Starch-Based Biodegradable Films for Food Packaging. Polymers (Basel) 2022; 14:polym14061126. [PMID: 35335456 PMCID: PMC8954184 DOI: 10.3390/polym14061126] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 03/05/2022] [Accepted: 03/07/2022] [Indexed: 02/04/2023] Open
Abstract
The use of biodegradable packaging material as an alternative to conventional petrochemical-based polymers is based on the environmental issues associated with conventional materials. This review aims to update the existing knowledge regarding the application of starch-based biodegradable films for food packaging. From the review, it was evident that starch stands out among biopolymers due to its abundance and cost effectiveness. This review is the first of its kind, having reviewed over 100 articles/publications on starch-based biodegradable films, consolidating their current state of research and their applications for food packaging; therefore, this review provides an insight into the utilization of nanomaterials to improve the shelf life of packaging of food.
Collapse
Affiliation(s)
- Helen Onyeaka
- School of Chemical Engineering, University of Birmingham, Edgbaston B15 2TT, UK
- Correspondence: (H.O.); (K.O.)
| | - KeChrist Obileke
- Fort Hare Institute of Technology, Faculty of Science and Agriculture, University of Fort Hare, Alice 5700, South Africa;
- Department of Physics, Faculty of Science and Agriculture, University of Fort Hare, Alice 5700, South Africa;
- Correspondence: (H.O.); (K.O.)
| | - Golden Makaka
- Department of Physics, Faculty of Science and Agriculture, University of Fort Hare, Alice 5700, South Africa;
| | - Nwabunwanne Nwokolo
- Fort Hare Institute of Technology, Faculty of Science and Agriculture, University of Fort Hare, Alice 5700, South Africa;
| |
Collapse
|
5
|
|
6
|
LIAN H, SHI J, ZHANG X, PENG Y, MENG W, PEI L. Effects of different kinds of polysaccharides on the properties and inhibition of Monilinia fructicola of the thyme essential oil-chitosan based composite films. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.57420] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Huan LIAN
- Shandong Agricultural University, China; All China Federation of Supply and Marketing Co-operatives, China
| | | | | | - Yong PENG
- Shandong Agricultural University, China
| | | | | |
Collapse
|
7
|
KAVAKEBI E, ANVAR AA, AHARI H, MOTALEBI AA. Green biosynthesized Satureja rechingeri Jamzad-Ag/poly vinyl alcohol film: quality improvement of Oncorhynchus mykiss fillet during refrigerated storage. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.62720] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
|
8
|
Othman SH, Othman NFL, Shapi’i RA, Ariffin SH, Yunos KFM. Corn Starch/Chitosan Nanoparticles/Thymol Bio-Nanocomposite Films for Potential Food Packaging Applications. Polymers (Basel) 2021; 13:polym13030390. [PMID: 33513664 PMCID: PMC7865230 DOI: 10.3390/polym13030390] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 12/16/2020] [Accepted: 12/16/2020] [Indexed: 02/02/2023] Open
Abstract
This work aims to develop corn starch/chitosan nanoparticles/thymol (CS/CNP/Thy) bio-nanocomposite films as potential food packaging materials that can enhance the shelf life of food. CS/CNP/Thy bio-nanocomposite films were prepared by the addition of different concentrations of thymol (0, 1.5, 3.0, 4.5 w/w%) using a solvent casting method. The resulting films were characterized in terms of optical, mechanical, and water vapor permeability (WVP) properties. The addition of thymol was found to reduce the tensile strength (TS), elongation at break (EAB), and Young’s modulus (YM) of the films. Generally, the increment in the concentration of thymol did not significantly affect the TS, EAB, and YM values. The addition of 1.5 w/w% thymol increased the WVP of the films but the WVP reduced with the increase in thymol concentrations. CS/CNP/Thy-3% bio-nanocomposite films demonstrated the potential to lengthen the shelf life of cherry tomatoes packed with the films, whereby the cherry tomatoes exhibited no significant changes in firmness and the lowest weight loss. In addition, no mold growth was observed on the sliced cherry tomatoes that were in direct contact with the films during 7 days of storage, proving the promising application of the films as active food packaging materials.
Collapse
Affiliation(s)
- Siti Hajar Othman
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (N.F.L.O.); (R.A.S.); (S.H.A.); (K.F.M.Y.)
- Institute of Advanced Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
- Correspondence: ; Tel.: +60-(39)-769–6350
| | - Nur Fitrah Liyana Othman
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (N.F.L.O.); (R.A.S.); (S.H.A.); (K.F.M.Y.)
| | - Ruzanna Ahmad Shapi’i
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (N.F.L.O.); (R.A.S.); (S.H.A.); (K.F.M.Y.)
- Institute of Advanced Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Siti Hajar Ariffin
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (N.F.L.O.); (R.A.S.); (S.H.A.); (K.F.M.Y.)
| | - Khairul Faezah Md. Yunos
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (N.F.L.O.); (R.A.S.); (S.H.A.); (K.F.M.Y.)
| |
Collapse
|
9
|
SONG X, WANG Y. Development and characterization of edible bilayer films based on iron yam–pea starch blend and corn zein. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.29820] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Xiaoyong SONG
- North China University of Water Resources and Electric Power, China
| | - Yiqi WANG
- North China University of Water Resources and Electric Power, China
| |
Collapse
|
10
|
COSTA LAD, DIÓGENES ICN, OLIVEIRA MDA, RIBEIRO SF, FURTADO RF, BASTOS MDSR, SILVA MAS, BENEVIDES SD. Smart film of jackfruit seed starch as a potential indicator of fish freshness. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.06420] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
11
|
G. Al-Hashimi A, Ammar AB, G. L, Cacciola F, Lakhssassi N. Development of a Millet Starch Edible Film Containing Clove Essential Oil. Foods 2020; 9:foods9020184. [PMID: 32069984 PMCID: PMC7074152 DOI: 10.3390/foods9020184] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Revised: 02/02/2020] [Accepted: 02/11/2020] [Indexed: 02/05/2023] Open
Abstract
Medicinal plants contain various secondary metabolites. The present study analyzed the essential oil of buds from clove (Syzygium aromaticum L.; Family: Myrtaceae) using gas chromatography-mass spectrometry (GC-MS). GC-MS analysis showed the presence of six major phytoconstituents, such as eugenol (66.01%), caryophyllene (19.88%), caryophyllene oxide (5.80%), phenol, 2-methoxy-4-(2-propenyl)-acetate (4.55%), and humulene (3.75%). The effect of clove essential oils (CEO) at 0%, 1%, 2%, and 3% (w/w) on the mechanical and barrier properties of starch films was evaluated. The tensile strength (TS) and elongation (E) of films with clove essential oil were 6.25 ± 0.03 MPa and 5.67% ± 0.08%, respectively. The antioxidant activity of the films significantly increased the millet starch film and presented the lowest antioxidant activity (0.3%) at a 30 minute incubation for the control sample, while increasing CEO fraction in the starch film lead to an increase in antioxidant activity, and the 3% CEO combined film presented the highest antioxidant activity (15.96%) at 90 min incubation. This finding could be explained by the incorporation of clove oil containing antioxidant properties that significantly increased with the incorporation of CEO (p < 0.05). A zone of inhibition ranging from 16 to 27 mm in diameter was obtained when using a concentration of CEO ranging from 1% to 3%. We also observed the presence of an antimicrobial activity on several tested microorganism including Escherichia coli, Pseudomonas aeruginosa, Enterobacter sp, Bacillus cereus, Staphylococcus aureus, and Trichoderma fungi. Thus, the current study reveals the possibility of using a millet starch edible film as a preservation method.
Collapse
Affiliation(s)
- Alaa G. Al-Hashimi
- Food Science Department, College of Agriculture, University of Basrah, 61004 Basrah, Iraq;
| | - Altemimi B. Ammar
- Food Science Department, College of Agriculture, University of Basrah, 61004 Basrah, Iraq;
- Correspondence: ; Tel.: +96-477-356-40090
| | - Lakshmanan G.
- Central Research Laboratory, Meenakshi Academy of Higher Education and Research, 600078 Chennai, India;
| | - Francesco Cacciola
- Department of Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, 98125 Messina, Italy;
| | - Naoufal Lakhssassi
- School of Agricultural Sciences, Southern Illinois University at Carbondale, Carbondale, IL 62901, USA;
| |
Collapse
|
12
|
Sadeghizadeh-Yazdi J, Habibi M, Kamali AA, Banaei M. Application of Edible and Biodegradable Starch-Based Films in Food Packaging: A Systematic Review and Meta-Analysis. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE 2019. [DOI: 10.12944/crnfsj.7.3.03] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
In recent years, natural polymers such as starch have been widely considered as alternatives to plastics derived from petroleum derivatives in the production of packaging films. Currently, modified starches with new functional features are available that can be used in the production of the above mentioned films. The aim at this study is a systematic review and meta-analysis of application of edible and biodegradable starch-based films in food packaging. At first all of the studies related to our title by using some keywords (edible and biodegradable starch-based films and food packaging) searched for English databases; Google, Google scholar, PubMed, Embase, CINAHL, PsycInfo, SCOPUS and ISI web of Science during the 2010 to 2018 was run consisting a predefined inclusion and exclusion factors. Inclusion and exclusion criteria were: papers related to edible and biodegradable starch-based films and food packaging, papers were English, types of papers were original and all the papers were free full text. As a result, related to inclusion and exclusion criteria papers were found and analyses. Data were collected based on study characteristics, edible and biodegradable starch-based films, food packaging. In the initial search, 589 articles were found that after reviewing the titles and abstract articles and removing repetitive and non-related, 33 possible related articles were examined. Of these, 24 articles were omitted from the abstract because of lack of access to the original article and lack of sufficient information. Finally, 13 papers were included in the study. Due to novel research on the application of bio-degradable biofilms in the packaging industry of food, starch is one of the most promising and promising sources. Different needs in the food packaging industry for bio-films have led to the diverse sources of starch being studied, because each source has its own specific characteristics. The properties of films obtained from starch indicated the rigidity and reduced flexibility of the films. To prevent this and the corresponding effects on the film, other polymers can be used as additive compounds. Extending the use of starch structure techniques and the use of this material in combination with other materials to reduce the inherent weaknesses of this natural polymer has led to its further development in various industries, especially packaged industries. Starch is a proper substitute for polymers extracted from oil derivatives. In order to improve the characteristics of the produced films, a high number of compounds can be added to the matrix, and various variations can be applied during the processing. Optimizing conditions will produce transparent, non-odorous, non-flavored, and color-free films with improved mechanical, optical and deterrent features.
Collapse
Affiliation(s)
| | - Masoud Habibi
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi
| | - Ali Akbar Kamali
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi
| | - Mahdi Banaei
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi
| |
Collapse
|