A comprehensive approach to chitosan-gelatine edible coating with β-cyclodextrin/lemongrass essential oil inclusion complex — Characterization and food application

Erceg, Tamara; Šovljanski, Olja; Stupar, Alena; Ugarković, Jovana; Aćimović, Milica; Pezo, Lato; Tomić, Ana; Todosijević, Marina

doi:10.1016/j.ijbiomac.2022.12.132

Cited by 48 publications

(15 citation statements)

References 62 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Additionally, a LEO/β-CD inclusion complex, when incorporated into a chitosan/gelatin coating, significantly extended the shelf life of coated cherry tomatoes by reducing the moisture content and ensuring the controlled release of LEO, which maintained its antimicrobial activity for a longer time, using only 7% of LEO/β-CD in the coat. [35] LEO/β-CD inclusion complex also enhanced PVA-starch active films' antioxidant and antimicrobial activity. [36] The encapsulation efficiency (73.5%) was very similar to that observed in the study by Li and collaborators [34] mentioned above.…”

Section: Cyclodextrins (Cds)-inclusion Complexesmentioning

confidence: 99%

Lemongrass essential oil micro‐ and nanoencapsulation for industrial application: Production techniques and potential applications

Moreira da Silva,

Beltrame,

Ferrari

2024

Archiv der Pharmazie

View full text Add to dashboard Cite

Due to its characteristic aroma and diverse therapeutic properties, lemongrass essential oil (LEO) has garnered increased attention in the pharmaceutical, food, and cosmetic industries. However, LEO's volatile nature, low chemical stability, and limited solubility in water limits its applications in the industry. Micro‐ and nanoencapsulation technologies emerge as a promising solution to overcome these challenges. A systematic methodology involving keyword searches in databases was employed to gather relevant literature on LEO micro‐ and nanoencapsulation, providing an extensive overview of techniques, processes, encapsulating materials, and possible applications. Beyond established methods, emerging techniques were explored. This review highlights the critical role of encapsulation in enhancing the thermal and chemical stability, applicability, bioavailability, and controlled release of LEO.

show abstract

Section: Cyclodextrins (Cds)-inclusion Complexesmentioning

confidence: 99%

Lemongrass essential oil micro‐ and nanoencapsulation for industrial application: Production techniques and potential applications

Moreira da Silva,

Beltrame,

Ferrari

2024

Archiv der Pharmazie

View full text Add to dashboard Cite

show abstract

“…The procedure of preparation of inclusion complexes implies the dispersion of CDs and essential oil in an aqueous medium, stirring in mild conditions, and the filtration of obtained inclusion complexes [ 30 ]. Active packaging containing CDs can be prepared by solution casting (clove oil with chitosan/β-cyclodextrin citrate/oxidized nanocellulose biocomposite) [ 69 ], formation of edible coatings (chitosan-gelatine edible coating with β-cyclodextrin/lemongrass essential oil inclusion complex) [ 70 ], or CD-EO inclusion complexes can be directly subjected to the electrospinning technique to form a nanofibrous web with potential application in active packaging [ 71 ].…”

Section: Biopolymer-based Structures For Formation Of Packaging Systemsmentioning

confidence: 99%

Insight on Incorporation of Essential Oils as Antimicrobial Substances in Biopolymer-Based Active Packaging

Tomić,

Šovljanski,

Erceg

2023

Antibiotics

Self Cite

View full text Add to dashboard Cite

The increasing interest in microbiological food safety requires the development of sensitive and reliable analyses and technologies for preserving food products’ freshness and quality. Different types of packaging systems are one of the solutions for controlling microbiological activity in foods. During the last decades, the development of biopolymer-based active packaging with essential oil incorporation systems has resulted in technologies with exceptional application potential, primarily in the food industry. There is no doubt that this principle can facilitate food status monitoring, reduce food waste, extend the shelf life, improve the overall quality of food, or indicate a larger problem during the storage, production, and distribution of foodstuffs. On the other hand, most antimicrobial packaging systems are in the development phase, while the sensitivity, selectivity, complexity, and, above all, safety of these materials are just some of the essential questions that need to be answered before they can be widely used. The incorporation of essential oils as antimicrobial substances in biopolymer-based active packaging holds significant promise for enhancing food safety, extending shelf life, and offering more sustainable packaging solutions. While challenges exist, ongoing research and innovation in this field are likely to lead to the development of effective and environmentally friendly packaging systems with enhanced antimicrobial properties.

show abstract

“…Recently, there has been notable advancements in the production of chitosan-based systems with multiple components and functions. Incorporating various bioactives, therapeutic agents, and conductive or magnetic components into these fibers is now a widely used technique to enhance and adjust the properties of chitosan and its derivatives [ 7 , 9 , 14 ]. Along with chitosan, polysaccharide pullulan and protein gelatine have been widely explored in edible coatings [ 15 , 16 ].…”

Section: Introductionmentioning

confidence: 99%

“…It is a regularly used edible component for food packaging because of its good barrier capacity, transparency, and high contents of proline, glycine, and hydroxyproline, which provide the gelatine with exceptional film-forming ability, thus enabling the formation of a flexible film [ 8 ]. For a long time, biopolymers were applied mostly as a one-component film or coating formulation [ 7 ]. Recent advances in edible films involve diverse biopolymers utilized in polymer blend preparation and two-layered or multi-layered film formation, with or without added active compounds.…”

Section: Introductionmentioning

confidence: 99%

Comparison of the Properties of Pullulan-Based Active Edible Coatings Implemented for Improving Sliced Cheese Shelf Life

Erceg,

Šovljanski,

Tomić

et al. 2024

Polymers

Self Cite

View full text Add to dashboard Cite

The development of active edible coatings with improved mechanical and barrier properties is a huge challenge. In this study, active edible coatings for sliced cheese have been developed using pullulan (Pull) in combination with two different biopolymers, chitosan (CS) and gelatine (Gel), and a combination of hydrolats as a source of active compounds with antimicrobial effects. In comparison to the monolayer coating, the bilayer coating system demonstrates improved barrier and mechanical properties. A preliminary assessment of the antimicrobial effect of lemongrass and curry plant hydrolats has revealed that both hydrolats exhibited antimicrobial activity against the targeted bacterium Staphylococcus aureus, albeit at different levels. The obtained results suggest that a mixture of 1.56% lemongrass and 12.5% curry plant hydrolats yielded a lower fractional inhibitory concentration (FIC) value. Bilayer coating systems (Pull/CS and Pull/Gel) with an incorporated mixture of hydrolats have demonstrated effectiveness in both cases: artificial contamination before application of the coating system and after application of the coating system. In both contamination scenarios, the coating systems consistently effectively limited bacterial proliferation, indicating the antimicrobial effect of the hydrolat mixture in the coating layers. In the case of artificial contamination before applying the coating system, both coatings demonstrated antimicrobial effectiveness, but the formulation with chitosan had a biocide effect, while the other, with gelatine, had only a bacteriostatic effect in a long-term setting. In the second case, both Pull/CS and Pull/Gel coatings demonstrated effectiveness in inhibiting bacterial growth regardless of the moment of contamination of the sample; the Pull/CS coating showed slightly better antimicrobial activity, achieving complete elimination of bacteria earlier compared with the Pull/Gel coating system.

show abstract

A comprehensive approach to chitosan-gelatine edible coating with β-cyclodextrin/lemongrass essential oil inclusion complex — Characterization and food application

Cited by 48 publications

References 62 publications

Lemongrass essential oil micro‐ and nanoencapsulation for industrial application: Production techniques and potential applications

Lemongrass essential oil micro‐ and nanoencapsulation for industrial application: Production techniques and potential applications

Insight on Incorporation of Essential Oils as Antimicrobial Substances in Biopolymer-Based Active Packaging

Comparison of the Properties of Pullulan-Based Active Edible Coatings Implemented for Improving Sliced Cheese Shelf Life

Contact Info

Product

Resources

About