Antimicrobial activity and physical properties of starch/chitosan film incorporated with lemongrass essential oil and its application

Perdana, Muhammad Iqbal; Ruamcharoen, Jareerat; Panphon, Somrak; Leelakriangsak, Montira

doi:10.1016/j.lwt.2021.110934

Cited by 66 publications

(38 citation statements)

References 35 publications

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“…Incorporation of LVEO to LBG-SA coatings showed the significant antimicrobial activity of coatings, which led to extend the shelf-life by inhibiting the growth of undesirable microorganisms. EOs have been widely used for the food preservation application as having potential antimicrobial activity in active coatings (41)(42)(43). The destructions of cell membrane structure and functional characteristics of the cell membrane are considered to be the most important mechanism of EOs against microorganisms (44,45).…”

Section: Microbiological Analysesmentioning

confidence: 99%

Shelf-Life Extension of Large Yellow Croaker (Larimichthys crocea) Using Active Coatings Containing Lemon Verbena (Lippa citriodora Kunth.) Essential Oil

et al. 2021

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Active coating could improve the fish quality and extend the shelf life. This study investigates the effect of locust bean gum (LBG) and sodium alginate (SA) active coatings containing lemon verbena (Lippa citriodora Kunth.) essential oil (LVEO) emulsions on microbiological, physicochemical and organoleptic evaluation of large yellow croaker (Larimichthys crocea) samples during refrigerated storage at 4°C. Results showed that LBG-SA coatings incorporated with 0.30 or 0.60% LVEO emulsions significantly inhibited the growth of mesophile bacteria, Pseudomonas spp., H2S-producing bacteria, lactic acid bacteria (LAB) and psychrophilic bacteria, and reduce the productions of trimethylamine (TMA), total volatile basic nitrogen (TVB-N) and ATP-related compounds. Further, the LVEO treatments also retarded the water migration and maintained the organoleptic evaluation results of large yellow croaker during storage at 4°C. In conclusion, the LBG-SA active coatings incorporated with LVEO emulsions maintained the quality and extended the shelf life of large yellow croaker during refrigerated storage.

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Section: Microbiological Analysesmentioning

confidence: 99%

Shelf-Life Extension of Large Yellow Croaker (Larimichthys crocea) Using Active Coatings Containing Lemon Verbena (Lippa citriodora Kunth.) Essential Oil

et al. 2021

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“…This activity is mainly due to the presence of the active components α-citral (geranial) and β-citral (neral) in lemongrass essential oil. The films were tested for food packaging of chilies, and exhibited better reduction in microbial growth on chilies compared to control films [ 120 ]. Essential oil from the bamboo leaf was used to prepare composite films based on corn starch, followed by impregnation with different concentrations via the solution-casting technique [ 121 ].…”

Section: Starch/essential-oil-derived Food Packaging Materialsmentioning

confidence: 99%

Current Trends in the Utilization of Essential Oils for Polysaccharide- and Protein-Derived Food Packaging Materials

et al. 2022

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Essential oils (EOs) have received attention in the food industry for developing biopolymer-derived food packaging materials. EOs are an excellent choice to replace petroleum-derived additives in food packaging materials due to their abundance in nature, eco-friendliness, and superior antimicrobial and antioxidant attributes. Thus far, EOs have been used in cellulose-, starch-, chitosan-, and protein-based food packaging materials. Biopolymer-based materials have lower antioxidant and antibacterial properties in comparison with their counterparts, and are not suitable for food packaging applications. Various synthetic-based compounds are being used to improve the antimicrobial and antioxidant properties of biopolymers. However, natural essential oils are sustainable and non-harmful alternatives to synthetic antimicrobial and antioxidant agents for use in biopolymer-derived food packaging materials. The incorporation of EOs into the polymeric matrix affects their physicochemical properties, particularly improving their antimicrobial and antioxidant properties. EOs in the food packaging materials increase the shelf life of the packaged food, inhibit the growth of microorganisms, and provide protection against oxidation. Essential oils also influence other properties, such as tensile, barrier, and optical properties of the biopolymers. This review article gives a detailed overview of the use of EOs in biopolymer-derived food packaging materials. The innovative ways of incorporating of EOs into food packaging materials are also highlighted, and future perspectives are discussed.

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“…It must also have low viscosity, be transparent, tasteless, and do not give an unwanted influence on the coated product. The formulation of edible coatings does not contain harmful additives, technology, and the raw materials are relatively cheap (Nasrin et al, 2020;Parven et al, 2020;Tabassum and Khan, 2020;Tkaczewska, 2020;Umaraw et al, 2020;Le et al, 2021;Ozturk et al, 2021;Perdana et al, 2021;Piazzolla et al, 2021). Edible coatings made from polysaccharides have also been developed to inhibit gas transfer and reduce respiration rates.…”

Section: Edible Coatingmentioning

confidence: 99%

Nano Coating of Aloe-Gel Incorporation Additives to Maintain the Quality of Freshly Cut Fruits

Suriati

2022

Front. Sustain. Food Syst.

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The edible coating is an environmentally friendly technology that is applied to fresh-cut fruit products. One of the natural ingredients that are potentially applicable is aloe-gel because it contains several functional components. The main advantage of aloe-coating is that additives can be incorporated into the polymer matrix to enhance its properties. Additives tend to improve the safety, nutritional, and sensory attributes of fresh fruits, but in some cases, aloe-coating does not work. Furthermore, particle size determines the effectiveness of the process on fresh-cut fruits. Aloe-gel nano-coating can be used to overcome the difficulty of adhesion on the surface of fresh-cut fruits. However, quality criteria for fresh cut fruit coated with aloe-gel nano-coating must be strictly defined. The fruit to be processed must be of minimal quality so that discoloration, loss of firmness, spoilage ratio, and fruit weight loss can be minimized. This study aims to discuss the use of nano-coating aloe-gel incorporated with additional ingredients to maintain the quality of fresh-cut fruits. It also examined the recent advances in preparation, extraction, stabilization, and application methods in fresh fruits.

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Antimicrobial activity and physical properties of starch/chitosan film incorporated with lemongrass essential oil and its application

Cited by 66 publications

References 35 publications

Shelf-Life Extension of Large Yellow Croaker (Larimichthys crocea) Using Active Coatings Containing Lemon Verbena (Lippa citriodora Kunth.) Essential Oil

Shelf-Life Extension of Large Yellow Croaker (Larimichthys crocea) Using Active Coatings Containing Lemon Verbena (Lippa citriodora Kunth.) Essential Oil

Current Trends in the Utilization of Essential Oils for Polysaccharide- and Protein-Derived Food Packaging Materials

Nano Coating of Aloe-Gel Incorporation Additives to Maintain the Quality of Freshly Cut Fruits

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