Active Edible Films Fortified with Natural Extracts: Case Study with Fresh-Cut Apple Pieces

Jančíková, Simona; Đorđević, Đani; Těšíková, Karolína; Antonić, Bojan; Tremlová, Bohuslava

doi:10.3390/membranes11090684

Cited by 35 publications

(16 citation statements)

References 43 publications

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“…The increase in tensile strength was due to the reduced water content in the bioplastic because it had been absorbed by chitosan as an organic polysaccharide. Therefore, the molecular structure of bioplastics becomes denser and more homogeneous, which causes the tensile strength to increase [47,48]. This is also in line with conducted research which states that the addition of chitosan in PLA causes the tensile strength to increase based on research that has been carried out by [49] regarding the effect of the homogenization method and the content of carvacrol on the microstructure and physical properties of chitosan-based films.…”

Section: Effect Of Variations In Pla-chitosan-teo Concentration On Mechanical Characteristics Of Food Packagingsupporting

confidence: 72%

Biodegradation of Polylactic Acid-Based Bio Composites Reinforced with Chitosan and Essential Oils as Anti-Microbial Material for Food Packaging

Rihayat¹,

Hadi

Aidy

et al. 2021

Polymers

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This study aims to produce and investigate the potential of biodegradable Polylactic Acid (PLA)-based composites mixed with chitosan and Turmeric Essential Oil (TEO) as an anti-microbial biomaterial. PLA has good barrier properties for moisture, so it is suitable for use as a raw material for making packaging and is included in the GRAS (Generally Recognized As Safe). Chitosan is a non-toxic and antibacterial cationic polysaccharide that needs to be improved in its ability to fight microbes. TEO must be added to increase antibacterial properties due to a large number of hydroxyl (-OH) and carbonyl functional groups. The samples were prepared in three different variations: 2 g of chitosan, 0 mL TEO and 0 mL glycerol (Biofilm 1), 3 g of chitosan, 0.3 mL TEO and 0.5 mL of glycerol (Biofilm 2), and 4 g of chitosan, 0.3 of TEO and 0.5 mL of glycerol (Biofilm 3). The final product was characterized by its functional group through Fourier transform infrared (FTIR); the functional groups contained by the addition of TEO are C-H, C=O, O-H, and N-H with the extraction method, and as indicated by the emergence of a wide band at 3503 cm−1, turmeric essential oil interacts with the polymer matrix by creating intermolecular hydrogen bonds between their terminal hydroxyl group and the carbonyl groups of the ester moieties of both PLA and Chitosan. Thermogravimetric analysis (TGA) of PLA as biofilms, the maximum temperature of a biofilm was observed at 315.74 °C in the variation of 4 g chitosan, 0.3 mL TEO, and 0.5 mL glycerol (Biofilm 3). Morphological conditions analyzed under scanning electron microscopy (SEM) showed that the addition of TEO inside the chitosan interlayer bound chitosan molecules to produce solid particles. Chitosan and TEO showed increased anti-bacterial activity in the anti-microbial test. Furthermore, after 12 days of exposure to open areas, the biofilms generated were able to resist S. aureus and E. coli bacteria.

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Section: Effect Of Variations In Pla-chitosan-teo Concentration On Mechanical Characteristics Of Food Packagingsupporting

confidence: 72%

Biodegradation of Polylactic Acid-Based Bio Composites Reinforced with Chitosan and Essential Oils as Anti-Microbial Material for Food Packaging

Rihayat¹,

Hadi

Aidy

et al. 2021

Polymers

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“…Moreover, EC can be functionalized with antimicrobials, antioxidants, or nutraceuticals. Plant essential oils (EO) are widely used for their antioxidant effect and/or large spectrum of action against microorganisms, for example, oregano or clove EOs incorporated into whey protein isolate edible films as natural antimicrobials aimed to enhance the microbial quality of poultry [ 12 ]; quince seed mucilage film with oregano or thyme EO extended the shelf life of rainbow trout fillets by 3–11 days during refrigerated storage [ 13 ]; carrageenan/chitosan edible films functionalized with natural extracts of Clitoria ternatea, Brassica oleracea, and Ipomea batatas applied to fresh-cut apple pieces [ 14 ]; bi-layer of whey protein and xanthan gum with clove applied on tomatoes [ 15 ]. Coatings applied on fresh-cut vegetables and fruits, for example, whey proteins and zein thin layer applied on peeled garlic clove [ 16 ]; whey protein/pectin edible coating applied on fresh fruit and vegetable [ 17 ] were also effective in prolonging shelf-life.…”

Section: Introductionmentioning

confidence: 99%

Efficacy of Two Stabilizers in Nanoemulsions with Whey Proteins and Thyme Essential Oil as Edible Coatings for Zucchini

et al. 2022

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Edible coatings are important for horticulture crops preservation and reducing food waste. Application of edible coatings followed by low-temperature storage prolongs the storability, preserves quality, and decreases the overall postharvest losses. This study evaluated the efficacy of two nanoemulsions formulae containing thyme essential oil and whey proteins as coatings for zucchini, with the purpose of extending their shelf-life. The nanoemulsions were rheologically evaluated and the formula with guar and arabic gum mix stabilizer (S) showed a better capacity to restructure after strain compared to the formulae with Tween 20 (T). The S coating material had a better capacity to integrate nanoparticles compared to T. However, when applied on zucchini, T coating was more effective in reducing weight loss showing 16% weight loss compared to 21% in S, after 42 days. At the end of storage at 10 °C, the T-coated zucchini had better firmness (p < 0.05) compared with S and both coatings were superior to control (p < 0.05). POD (peroxidase) activity was high in peel at the end of storage when also CAT (catalase) showed a sudden increase. On the 42nd day of storage, the highest enzymes activity (CAT, POD, and APX (ascorbate peroxidase)) was present in the S-coated zucchini peel. The most abundant volatile in T coating was α-pinene and 4-carene in S. Sensory analysis showed that T coating delayed the appearance of senescence while S exhibited surface cracks.

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“…Moghadam et al [ 3 ] reported that active film based on protein-rich mung bean flour incorporating pomegranate peel exhibited good antioxidant and antimicrobial properties. Janikova et al [ 21 ] observed that addition of natural extracts, particularly from Clitoria ternatea , Brassica oleracea , and Ipomea batatas , in the protein-polysaccharide based edible film emulsion and treatment with fresh cut apples was highly effective in controlling the surface browning and significantly extended their shelf life. To the best of our knowledge, no prior study is available on the fabrication of mung bean flour-based edible film emulsion with clove essential oil and homogenization using sonication to develop biodegradable edible films with strong physical, biochemical, and functional properties.…”

Section: Introductionmentioning

confidence: 99%

Application of Clove Oil and Sonication Process on the Influence of the Functional Properties of Mung Bean Flour-Based Edible Film

Keawpeng

Lekjing

Paulraj³

et al. 2022

Membranes

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The present study was aimed to investigate the effects of sonication and clove oil incorporation on the improvement of physical, antioxidant, and antimicrobial properties and lipid oxidation inhibiting abilities of mung bean flour (MF)-based films. There were three groups of films tested (1) MF: mung bean flour alone, (2) MFC: MF incorporated with 2% clove oil (C), and (3) MFCU: MFC prepared with sonication (25 kHz, 100% amplitude, 10 min). Film thickness and bulk density showed slight differences, and moisture content, solubility, and water vapor permeability significantly differed between the formulations. Tensile strength, elongation at break, and Young’s modulus were highest for the MFCU films, followed by MFC and MF in rank order. Furthermore, the Fourier-transform infrared spectroscopy results also demonstrated that the clove oil and sonication treatment had improved the interconnections of the biopolymers, thus increasing the physical strength of the film. Phytochemicals in terms of total phenolics and total flavonoids were elevated in the MFCU films and contributed to stronger radical scavenging abilities (p < 0.05). MFC and MFCU films showed a strong antibacterial control of the Gram-positive Staphylococcus aureus (S. aureus) and also of the Gram-negative Campylobacter jejuni (C. jejuni). Overall, the lipid oxidation indicators Thiobarbituric acid reactive substances (TBARS, peroxide value, p-anisidine value, and totox value) showed significantly high inhibition, attributed to radical scavenging activities in the MFCU and MFC samples. The mung bean flour films incorporated with clove oil and prepared with sonication have good potential as packaging materials for food due to strong physical, antimicrobial, and antioxidant properties, as well as lipid oxidation inhibiting abilities.

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Active Edible Films Fortified with Natural Extracts: Case Study with Fresh-Cut Apple Pieces

Cited by 35 publications

References 43 publications

Biodegradation of Polylactic Acid-Based Bio Composites Reinforced with Chitosan and Essential Oils as Anti-Microbial Material for Food Packaging

Biodegradation of Polylactic Acid-Based Bio Composites Reinforced with Chitosan and Essential Oils as Anti-Microbial Material for Food Packaging

Efficacy of Two Stabilizers in Nanoemulsions with Whey Proteins and Thyme Essential Oil as Edible Coatings for Zucchini

Application of Clove Oil and Sonication Process on the Influence of the Functional Properties of Mung Bean Flour-Based Edible Film

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