Characterization of edible films based on hydroxypropylmethylcellulose and tea tree essential oil

Sánchez-González, Laura; Vargas, María; González‐Martínez, Chelo; Cháfer, Maite

doi:10.1016/j.foodhyd.2009.05.006

Cited by 228 publications

(161 citation statements)

References 23 publications

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“…The number of oil droplets increases as the concentration of oil increases. The cross-sections of the emulsified films show that droplets have an ellipsoidal shape, which was also verified by other authors [26,28,29] . This ellipsoidal shape can be attributed to the weight of the chitosan over the droplets during the drying.…”

Section: Scanning Electron Microscopysupporting

confidence: 88%

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The effect of andiroba oil and chitosan concentration on the physical properties of chitosan emulsion film

et al. 2016

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SbstractChitosan film is used as a dressing to heal burns. The physical and biological properties of the film can be modified by the addition of phytotherapic compounds. This work used the casting -solvent evaporation technique to prepare chitosan film containing andiroba oil (Carapa guianensis) which has anti-inflammatory, antibiotic, and healing properties. The objective of this study was to determine the effect of the concentrations of chitosan and andiroba oil on the physical properties of chitosan films. The emulsion films were evaluated concerning the mechanical properties and fluid handling capacity. Additionally, scanning electron microscopy and thermal analysis were performed. The results showed that the barrier and mechanical properties were affected by the addition of andiroba oil, and these may be modulated as a function of the concentration of oil added to the film. The thermal analysis showed no evidence of chemical interactions between the oil and chitosan.

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Section: Scanning Electron Microscopysupporting

confidence: 88%

“…This effect was also reported by other authors when adding oil to a chitosan matrix [29,35,36] and it could also be attributed to the structural discontinuities provoked by the incorporation of the oil. Moreover, the incorporation of oil promoted a substantial reduction in the elongation of the films containing 2% chitosan.…”

Section: Mechanical Propertiessupporting

confidence: 83%

The effect of andiroba oil and chitosan concentration on the physical properties of chitosan emulsion film

et al. 2016

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“…Resultados similares foram obtidos por Du et al [42] e por Moradi et al [43] , em que o aumento da concentração de óleos essenciais de canela e extrato de uva diminuiu a luminosidade e a transparência dos filmes. Sanchez-González et al [44] , afirmaram que a inclusão de óleo essencial de tomilho diminuiu o brilho superficial pelo incremento da rugosidade e das irregularidades devido à migração do óleo à superfície.…”

Section: Efeito Da Adição Dos óLeos Essenciais Nas Propriedades Colorunclassified

Efeito do armazenamento sobre a cor de filmes de quitosana

2016

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ResumoEste trabalho teve como objetivo determinar o efeito da inclusão de óleos essenciais (EOs) e do armazenamento na cor dos filmes de quitosana (CH) para os parâmetros de L*, a*, b* e ΔE. Os óleos essenciais de tomilho (TEO) e alecrim (REO) foram incluídos em concentrações de 0,5:1 e 1:1 p/p (EOs:CH), assim como suas combinações 50/50 (TEO:REO). Os filmes foram armazenados a temperaturas de 5 °C, 20 °C e, 33 °C e umidade relativa do ar de 60%, 75% e, 93% durante quatro semanas. Os parâmetros da cor foram determinados por refletância com componente especular incluído (RSIN) e por refletância com componente especular excluído (RSEX), usando seis padrões de fundos diferentes. A inclusão e o aumento da concentração de óleos essenciais, assim como o aumento do tempo, da temperatura e da umidade e o padrão de fundo alteraram os valores das variáveis resposta. Palavras-chave: aditivos alimentares, polímeros modificados, quitosana. AbstractThe aim of this study was to determine the effect of the thyme and rosemary essential oils (EOs) inclusion and the storage on the chitosan (CH) films color for the parameters L*, a*, b* and ΔE. The thyme (TEO) and rosemary (REO) essential oils were included in 0,5:1 and 1:1 p/p (EOs:CH), as well as their combination 50/50 (TEO:REO). The films were stored at temperatures of 5 °C, 20 °C and 33 °C and relative humidity of 60%, 75% and 93% during four weeks. The colour parameters were determined by reflectance with included specular component (RSIN) and reflectance with excluded specular component (RSEX) using six different standard backdrops. Most of the results provides that the standard backdrops, the inclusion and the increasing concentration of the essential oils, as well as the time, temperature and humidity influenced the response of the variables.

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“…Una de las tendencias actuales en la industria alimentaria, como respuesta a la demanda de consumidores cada vez más concienciados por la salud y el medio ambiente, consiste en sustituir los aditivos químicos por sustancias naturales, especialmente si se usan para la conservación de alimentos. Por ello, el desarrollo de films comestibles bioactivos a partir de compuestos naturales (polímeros, antimicrobianos o antioxidantes o cualquier otro tipo de compuesto) ha recibido recientemente un interés creciente (Vargas et al, 2007b;Du et al, 2009aDu et al, , 2009bSánchez-González et al, 2009;Valencia-Chamorro et al, 2009). …”

Section: Composición De Los Recubrimientos Comestiblesunclassified

“…Se oxidan por exposición al aire (Mihaliak et al, 1991). La actividad antifúngica y antibacteriana de los AEs ha sido ampliamente documentada por distintos autores en aplicación in vitro e in vivo (Reuveni et al, 1984;Deans y Ritchie, 1987;Alankararao et al, 1991;Baruah et al, 1996;Gogoi et al, 1997;Pitarokili et al, 1999;Meepagala et al, 2002;Pranoto et al, 2005;Chi et al, 2006;Seydim et al, 2006;Rojas-Graü et al, 2007a;Sánchez-González et al, 2009 . El AE de tomillo posee fenoles monoterpénicos con probada actividad antiviral (Wild, 1994), antibacteriana (Cosentino et al, 1999;Essawi y Srour, 2000) y antifúngica (Karaman et al, 2001;Pina-Vaz et al, 2004).…”

Section: Composición De Los Recubrimientos Comestiblesunclassified

Recubrimientos comestibles a base de hidroxipropil metilcelulosa: caracterización y aplicación

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Characterization of edible films based on hydroxypropylmethylcellulose and tea tree essential oil

Cited by 228 publications

References 23 publications

The effect of andiroba oil and chitosan concentration on the physical properties of chitosan emulsion film

The effect of andiroba oil and chitosan concentration on the physical properties of chitosan emulsion film

Efeito do armazenamento sobre a cor de filmes de quitosana

Recubrimientos comestibles a base de hidroxipropil metilcelulosa: caracterización y aplicación

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