Bio-based composite edible films containing Origanum vulgare L. essential oil

Properties and Antioxidant Capacities of Anchovy (Engraulis encrasicholus) By-Product Protein Films Incorporated with Thyme Essential Oil

“…(2) for hake protein fi lms containing thyme essential oil, by Tongnuanchan et al (28) for fi sh skin gelatin fi lms containing plai, turmeric and ginger essential oils and by Hosseini et al (29) for fi sh gelatin chitosan biocomposite fi lms containing oregano essential oil.…”

“…Water and oxygen are important compounds whose migration needs to be controlled, because physical and chemical changes in foods are usually created by the transfer of moisture and oxygen between the food and its surrounding atmosphere (29). Table 1 shows the WVP values of anchovy by-product protein fi lms containing various volume fractions of thyme essential oil.…”

“…Many factors such as the ratio of hydrophilic and hydrophobic fi lm components, fi lm thickness, water sensitivity and crystallinity can change the WVP values of the fi lms (14). The increase in the WVP values of the fi lms containing essential oil can be att ributed to the discontinuities, caused by lipid droplets in the polymer network leading to a loss in fi lm cohesion and therefore enhancing the transport of water vapour through the fi lm (29,30). Additionally, this may also be due to the ratio of hydrophilic and hydrophobic fi lm constituents, directly infl uencing the transfer of water vapour through the fi lm network (29).…”

“…The increase in the WVP values of the fi lms containing essential oil can be att ributed to the discontinuities, caused by lipid droplets in the polymer network leading to a loss in fi lm cohesion and therefore enhancing the transport of water vapour through the fi lm (29,30). Additionally, this may also be due to the ratio of hydrophilic and hydrophobic fi lm constituents, directly infl uencing the transfer of water vapour through the fi lm network (29). Altiok et al (12) showed that WVP of chitosan fi lms containing thyme essential oil barely increased compared to the control fi lm, Jouki et al (14) found a signifi cant increase in the WVP of quince seed mucilage fi lms containing thyme essential oil and in another study, Hosseini et al (29) found that the addition of oregano essential oil into fi sh gelatin/chitosan fi lms also increased WVP values of the fi lms, all of which is consistent with the present results.…”

“…Additionally, this may also be due to the ratio of hydrophilic and hydrophobic fi lm constituents, directly infl uencing the transfer of water vapour through the fi lm network (29). Altiok et al (12) showed that WVP of chitosan fi lms containing thyme essential oil barely increased compared to the control fi lm, Jouki et al (14) found a signifi cant increase in the WVP of quince seed mucilage fi lms containing thyme essential oil and in another study, Hosseini et al (29) found that the addition of oregano essential oil into fi sh gelatin/chitosan fi lms also increased WVP values of the fi lms, all of which is consistent with the present results. In contrast, some researchers found that the incorporation of essential oils into edible fi lms improved WVP of the fi lms (3,9,25,26).…”