Active films based on alginate containing lemongrass essential oil encapsulated: Effect of process and storage conditions

Guan

Journal of Food Science

et al. 2021

The aim of this study is to prepare composite films incorporated with star anise ethanol extract (SAEE)/hydroxypropyl‐β‐cyclodextrin (HP‐β‐CD) inclusion complex. The effects of sodium alginate concentration on mechanical properties of films are tested. Sodium alginate, SAEE, and SAEE/HP‐β‐CD inclusion complex‐based composite films are characterized in terms of UV‐visible spectroscopy, microstructure characterizations, including transmission electron microscopy, scanning electronic microscopy, Fourier transform infrared, and 1H NMR analysis, and molecular modeling calculations. With various stoichiometries, the complexes of sodium alginate/SAEE/HP‐β‐CD are compared through both theoretical and experimental analyses. Molecular simulations are applied to predict the possible orientations of SAEE inside the HP‐β‐CD cavity and the optimal stoichiometry of the complex formation. According to the simulation, the system of sodium alginate/SAEE (or SAEE/HP‐β‐CD inclusion complex) in a 3:1 stoichiometry reaches the lowest total energy and achieves a balance in complex system. In addition, the composite films can maintain high‐content vitamin C and reduce weight loss rate of fresh‐cut Chinese yam. In conclusion, coinciding with the experimental results, the molecular modeling successfully calculates the reasonable molecular structure and molecular behavior of sodium alginate/SAEE/HP‐β‐CD inclusion complex. The composite films in this study have the potential to be used for food packaging applications.Practical ApplicationIn this paper, we present composite films incorporated with star anise ethanol extract (SAEE)/hydroxypropyl‐β‐cyclodextrin (HP‐β‐CD) inclusion complex for the use of fresh‐cut Chinese yam preservation. The present study demonstrates a successful application of molecular modeling to predict the geometry of the final complex. It can serve as a powerful tool to calculate the energy of association between inclusion complex and sodium alginate molecules.

Section: Resultssupporting

confidence: 93%

Theoretical and experimental investigation of sodium alginate composite films containing star anise ethanol extract/hydroxypropyl‐β‐cyclodextrin inclusion complex

Guan

Journal of Food Science

et al. 2021

“…The release from encapsulation by the combination of multiple emulsion and ionic gelation was also studied by in vitro analysis, showing an initial burst effect of nine hours, followed by a second slower stage for 16 hours [78]. Recently, Riquelme [83] developed active films that were constructed with a matrix based on the ionic gelation method, and then covered with a plasticizer in order to preserve food against microorganisms. The last method that could be employed is spray drying—the combination of alginate and cashew gum showed a longer performance, where 45% of the EOs were released within 30 hours and 95% in 50 hours [52].…”

Section: Particular Candidates To Encapsulate Eos In Order To Facimentioning

confidence: 99%

Encapsulation of Essential Oils for the Development of Biosourced Pesticides with Controlled Release: A Review

2019

Essential oil (EO) encapsulation can be carried out via a multitude of techniques, depending on applications. Because of EOs' biological activities, the development of biosourced pesticides with EO encapsulation is of great interest. A lot of methods have been developed; they are presented in this review, together with the properties of the final products. Encapsulation conserves and protects EOs from outside aggression, but also allows for controlled release, which is useful for applications in agronomy. The focus is on the matrices that are of interest for the controlled release of their content, namely: alginate, chitosan, and cyclodextrin. Those three matrices are used with several methods in order to create EO encapsulation with different structures, capacities, and release profiles.

Colloids and Interfaces

“…Films obtained with only polymer showed MC values of between 10.7-11 g for 100 g of dry film (Table 2), regardless of whether calcium was applied or not. The MC values decreased when the films were obtained from emulsions, reaching the lowest value for sample A-T-LEO H, which can be associated with the presence of hydrophobic compounds or groups that prevented the water adsorption in the matrix [26,27]. Alginate is a biodegradable and hydrophilic polymer, and, in order to expand the possible application fields of its films, a reduction in the solubility is necessary.…”

Section: Moisture Content and Solubilitymentioning

confidence: 99%

Alginate Films Encapsulating Lemongrass Essential Oil as Affected by Spray Calcium Application

Cofelice

Cuomo

Chiralt

2019

The necessity of producing innovative packaging systems has directed the attention of food industries towards the use of biodegradable polymers for developing new films able to protect foods and to extend their shelf-life, with lower environmental impact. In particular, edible films combining hydrophilic and hydrophobic ingredients could retard moisture loss, gas migration and ensure food integrity, reducing the necessity of using synthetic plastics. Alginate-based films obtained from emulsions of lemongrass essential oil (at 0.1% and 0.5%) in aqueous alginate solutions (1%), with Tween 80 as surfactant (0.3%), were obtained by casting and characterized as to microstructure and thermal behavior, as well as tensile, barrier and optical properties. Films were also crosslinked through spraying calcium chloride onto the film surface and the influence of oil emulsification and the crosslinking effect on the final film properties were evaluated. The film microstructure, analyzed through Field Emission Scanning Electron Microscopy (FESEM) revealed discontinuities in films containing essential oil associated with droplet flocculation and coalescence during drying, while calcium diffusion into the matrix was enhanced. The presence of essential oil reduced the film stiffness whereas calcium addition lowered the film’s water solubility, increasing tensile strength and reducing the extensibility coherent with its crosslinking effect.