Active gum karaya/Cloisite Na+ nanocomposite films containing cinnamaldehyde

Cao, Thi Luyen; Song, Kyung Bin

doi:10.1016/j.foodhyd.2018.11.004

Cited by 50 publications

(31 citation statements)

References 50 publications

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“…The decrease in thermal stability may be because of higher carvacrol contents loosening the molecular structure of the films. This outcome is consistent with the results obtained by Gursoy et al [37] and Thi et al [38]. They observed that adequate contents of essential oils in chitosan and karaya gum-based films significantly improved their thermal stability.…”

Section: Film Thermal Stability Via Differential Scanning Calorimetrysupporting

confidence: 92%

Effect of Sonication on the Properties of Flaxseed Gum Films Incorporated with Carvacrol

Fang

Qiu

Mei

et al. 2020

IJMS

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Carvacrol is a natural compound known to be a highly effective antibacterial; however, it is a hydrophobic molecule, which is a limitation to its use within food packaging. Flaxseed gum (FG) films containing different contents of carvacrol (C) were produced by a film-casting method with sonication. The effects of sonication power and time on the properties of the FG-C films were investigated by measuring the film thickness, mechanical properties, contact angle, opacity, water vapor permeability (WVP), water sorption isotherm, Fourier transform infrared spectroscopy(FTIR), differential scanning calorimetry (DSC), antibacterial and antioxidant activities, and microstructure. The results showed that sonication power and time had significant effects on mechanical and barrier properties, film opacity, and degradability (p < 0.05). The tensile strength (TS) and elongation at break (EB) values exhibited an obvious improvement after sonication, and FG-0.5C-6030 had the lowest TS (33.40 MPa) and EB (4.46%) values. FG-C films formed a denser structure and the contact angle was improved as a result of sonication, which improved the integration of carvacrol into the FG matrix. In terms of microstructure, sonication resulted in a homogeneous and continuous crosssection of FG-C films, and regular surface and cross-sectional images were obtained through the highest acoustic intensity and longest time treatment. The FG films incorporated with carvacrol displayed antibacterial properties against Staphylococcus aureus, Vibrio parahaemolyticus, Shewanella putrefaciens, and Pseudomonas fluorescens, as well as increased antioxidant properties, and sonication was proven to enhance both of them.

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Section: Film Thermal Stability Via Differential Scanning Calorimetrysupporting

confidence: 92%

Effect of Sonication on the Properties of Flaxseed Gum Films Incorporated with Carvacrol

Fang

Qiu

Mei

et al. 2020

IJMS

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Section: Introductionmentioning

confidence: 99%

“…The production and application of synthetic materials in food packaging has grown quickly over the past few decades, resulting in serious environmental concerns due to the resistance to degradation of these synthetic materials [2,3]. In recent years, the replacement of synthetic plastics by natural polymers in packaging materials has been an intense research field [3,4]. Particularly, bio-based natural polymers (mainly polysaccharides and proteins) have been given increasing attention to be used in food packaging films because of their abundance, biodegradability, biocompatibility, and non-toxicity [3,4].…”

Section: Introductionmentioning

confidence: 99%

“…In recent years, the replacement of synthetic plastics by natural polymers in packaging materials has been an intense research field [3,4]. Particularly, bio-based natural polymers (mainly polysaccharides and proteins) have been given increasing attention to be used in food packaging films because of their abundance, biodegradability, biocompatibility, and non-toxicity [3,4]. However, natural polysaccharides have their weak points in making hydrophobic films because most of them are hydrophilic and water absorbing, resulting in rapid solubilization in aqueous environments [5].…”

Section: Introductionmentioning

confidence: 99%

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Production of Hydrophobic Zein-Based Films Bioinspired by The Lotus Leaf Surface: Characterization and Bioactive Properties

2019

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Hydrophobic zein-based functional films incorporating licorice essential oil were successfully developed as new alternative materials for food packaging. The lotus-leaf negative template was obtained using polydimethylsiloxane (PDMS). The complex surface patterns of the lotus leaves were transferred onto the surface of the zein-based films with high fidelity (positive replica), which validates the proposed proof-of-concept. The films were prepared by casting method and fully characterized by Scanning Electron Microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR) and Differential Scanning Calorimetry (DSC). The grammage, thickness, contact angle, mechanical, optical and barrier properties of the films were measured, together with the evaluation of their biodegradability, antioxidant and antibacterial activities against common foodborne pathogens (Enterococcus faecalis and Listeria monocytogenes). The zein-based films with the incorporation of licorice essential oil presented the typical rugosities of the lotus leaf making the surfaces very hydrophobic (water contact angle of 112.50°). In addition to having antioxidant and antibacterial properties, the films also shown to be biodegradable, making them a strong alternative to the traditional plastics used in food packaging.

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“…CIN has been labeled as “generally recognized as safe” by the Food and Drug Administration and has been approved for use as food flavoring (Balaguer et al., 2013). In addition, CIN has different biological activities, including a strong inhibitory effect on many bacteria and pathogenic fungi, as well as potent antioxidant activity (Cao & Song, 2019). Recently, CIN has been successfully used as a natural active agent for developing several active packaging films, owing to its low price, high safety, and excellent biocompatibility.…”

Section: Introductionmentioning

confidence: 99%

Effect of cinnamaldehyde incorporation on the structural and physical properties, functional activity of soy protein isolate‐egg white composite edible films

Zhao

Dong³

et al. 2020

J. Food Process. Preserv.

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Cinnamaldehyde (CIN) was added to edible composite films of soy protein isolate (SPI) and egg white (EW) to develop active food packaging. The effects of adding 2%–10% CIN on the structural, physical, and functional properties of the SPI/EW films were systematically evaluated. Fourier‐transform infrared spectroscopy and X‐ray diffraction suggested the excellent compatibility of the components because hydrogen bonding occurred. Scanning electron microscopy indicated CIN affected the structure of the films. The incorporation of CIN significantly improved the antioxidant and antimicrobial activities of the films, but reduced the tensile strength and water vapor permeability. In particular, the addition of CIN at different concentrations significantly increased the elongation at break, water resistant, and UV–vis light barrier properties of the films. Therefore, SPI/EW/CIN films can be used as eco‐friendly bioactive materials in food packaging. Practical applications In recent decades, many studies were devoted to the development of biodegradable and edible natural biopolymers to replace petroleum‐based polymer packaging. The edible bioactive packaging film can be prepared by adding active substances to the food packaging materials instead of directly adding it to the food, which not only maintains the original characteristics of the food, but also delays the deterioration and autoxidation of the food. This study evaluated the Microstructural, physical, and functional properties (antioxidant and antimicrobial activities) of composite films for use in food packaging and it is proved that it is possible in practical application.

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Active gum karaya/Cloisite Na+ nanocomposite films containing cinnamaldehyde

Cited by 50 publications

References 50 publications

Effect of Sonication on the Properties of Flaxseed Gum Films Incorporated with Carvacrol

Effect of Sonication on the Properties of Flaxseed Gum Films Incorporated with Carvacrol

Production of Hydrophobic Zein-Based Films Bioinspired by The Lotus Leaf Surface: Characterization and Bioactive Properties

Effect of cinnamaldehyde incorporation on the structural and physical properties, functional activity of soy protein isolate‐egg white composite edible films

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