Characterization and Optimization of Salep Mucilage Bionanocomposite Films Containing Allium jesdianum Boiss. Nanoliposomes for Antibacterial Food Packaging Utilization

Abstract

This research aimed to characterize and compare the properties of nanoliposome (NLP)-loaded Salep mucilage-based bionanocomposite films containing free and encapsulated Allium jesdianum Boiss. essential oil (AEO). The mean size of nanoliposome containing Allium jesdianum Boiss. essential oil (NLP/AEO) was around 125 nm, the zeta potential value was about −35 mV, and the entrapment effectiveness was over 70% based on an evaluation of NLP prepared using the thin-film hydration and ultrasonic approach. Morphological studies further corroborated the findings of the Zetasizer investigation. When NLP/AEO has added to Salep mucilage-based bionanocomposite films, the tensile strength (TS), water solubility (WS), water content (WC), and water vapor permeability (WVP) were found to decrease. In contrast, the contact angle and oxygen permeability (O2P) elongation at break (EAB) increased. Scanning electron microscopy (SEM) and atomic force microscopy (AFM) images indicated that Salep mucilage-based bionanocomposite films added with NLP/AEO had a disordered inner network in the cross-section and a rough structure on the surface compared to the control film. Finally, an increase in antibacterial activity and a decrease in AEO release rate was observed for the Salep mucilage-based bionanocomposite films incorporated with NLP/AEO. Our results indicated that NLP/AEO, as an innovative sustained-release system, had the potential for using the developed antibacterial food packaging base on Salep mucilage for the shelf life extension of perishable food products.

Effect of Allium Jesdianum's extract on the physicochemical, antioxidant, antimicrobial and sensory properties of Sausage characteristics

“… Ekrami et al (2022) investigated the quality properties of bionanocomposite films containing Allium jesdianum Boiss for food packaging. Incorporating Allium jesdianum extracts into food products, such as meat pâté, has been found to increase the content of antioxidants and decrease the generation of secondary products of lipid peroxidation during storage ( Ekrami et al, 2022 ).…”

Intelligent real-time multi-functional packaging of rainbow trout fillet containing anthocyanin-rich Althaea Officinalis extract encapsulated with poly (vinyl alcohol) electrospun nanofiber mats

“…Using the colour coordinates L or lightness (black = 0 to white = 100), a (greenness = -60 to redness = + 60) and b (blueness = -60 to yellowness = + 60), the following Eq. (5-7) are used to calculate the total colour difference (ΔE), whitish (WI), and yellowness (YI) indices of samples, respectively (Ekrami et al 2022c):…”