Characterization of nanocomposite films based on chitosan and carboxymethylcellulose containing
            <i>Ziziphora clinopodioides</i>
            essential oil and methanolic
            <i>Ficus carica</i>
            extract

Shahbazi, Yasser

doi:10.1111/jfpp.13444

Cited by 28 publications

(28 citation statements)

References 46 publications

(139 reference statements)

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“…In conclusion, the GTR data here reported confirm the antioxidant action of citral EO, which is due to the promotion of oxygen barrier capacity, as already reported by Rojas-Graü et al and Shahbazi [ 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 ]. The samples containing citral EO showed an interesting improvement of the gas barrier behavior, making them suitable as edible films for food more susceptible to oxidative degradation.…”

Section: Resultssupporting

confidence: 91%

Characterization of Active Edible Films based on Citral Essential Oil, Alginate and Pectin

et al. 2018

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Thermal, structural and physico-chemical properties of different composite edible films based on alginate and pectin with the addition of citral essential oil (citral EO) as an agent to improve barrier properties, were investigated. The obtained films were clear and transparent, with a yellow hue that increased with citral EO addition. All the films displayed good thermal stability up to 160 °C, with a slight improvement observed by increasing the amount of citral EO in the composites. Gas transmission rate (GTR) strongly depended on the polymer structure, gas type and temperature, with improvement in barrier performance for composite samples. Also, citral EO did not exert any weakening action on the tensile behavior. On the contrary, an increase of the elastic modulus and of the tensile strength was observed. Lastly, water contact angle measurements demonstrated the dependence of the film wettability on the content of citral EO.

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Section: Resultssupporting

confidence: 91%

Characterization of Active Edible Films based on Citral Essential Oil, Alginate and Pectin

et al. 2018

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“…[16b,19] Furthermore, partially replacement of strong polymer-polymer linkages by weaker hydrogen bonds between polymer and extract components may expand the inter-chain distances of the film network microstructure and cause heterogeneous discontinuities in the polymer matrix. [20] Similar phenomena were previously observed for the blend films of chitosan and other natural extracts such as carvacrol, grape seed and Beberis crataegina. [12,15] Here, despite a considerable decrease in resistance to break, the TS values of chitosan films with PBLLE (1-2%) were still obtained at high levels compared to many other developed chitosan-based blend films.…”

Section: Mechanical Propertiessupporting

confidence: 78%

Preparation and Characterization of Piper Betle Linn. Leaf Extract Incorporated Chitosan Films as Potential Active Food Packaging Materials

et al. 2019

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The present paper reports on the preparation and characterization of potential edible packaging films based on the combination of chitosan and Piper betle Linn. leaf extract (PBLLE). The incorporation of PBLLE was found to improve important characteristics of the chitosan film, making it ideally suitable for active packaging applications. In particular, the blend films exhibited very strong inhibitory activities against both gram‐negative and gram‐positive bacteria such as Bacillus subtilis and Salmonella Typhimurium. Moreover, IC50 values of the blend films were recorded at low levels (10.63‐ 22.81 μg/mL) in the PBLLE range of 1–3% v/v. Both antimicrobial and antioxidant activities of the blend films increased with increasing incorporated PBLLE content (from 1 to 3% v/v) taking into account the activities of polyphenolic compounds contained in the extract. Compared to the pure chitosan film, a significantly lower swelling degree, higher resistance to water vapor permeation and desired flexibility were recorded for the films with sufficient extract content. Interestingly, no considerable difference in the thermal stability of the pure chitosan and the blend films was detected in thermal analysis. In addition, effects of PBLLE on other mechanical and optical properties of the blend films were also examined in detail.

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“…Tyagi, P. et al obtained an improved paper-based package material by coating it with a composite made of nanocellulose, montmorillonite, soy protein, and alkyl ketene dimer [ 221 ]. When researchers obtain similar composites based on cellulose or chitosan (with montmorillonite and essential oils for example) the intrinsic antibacterial activity of chitosan will always make the difference between them [ 222 ]. Elsewhere [ 223 ], AgNPs immobilized on laponite were obtained with quaternized chitosan and used for litchi packaging.…”

Section: Biodegradable Polymeric Antimicrobial Packagingmentioning

confidence: 99%

Biodegradable Antimicrobial Food Packaging: Trends and Perspectives

Motelică

Ficai

et al. 2020

Foods

247

134

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This review presents a perspective on the research trends and solutions from recent years in the domain of antimicrobial packaging materials. The antibacterial, antifungal, and antioxidant activities can be induced by the main polymer used for packaging or by addition of various components from natural agents (bacteriocins, essential oils, natural extracts, etc.) to synthetic agents, both organic and inorganic (Ag, ZnO, TiO2 nanoparticles, synthetic antibiotics etc.). The general trend for the packaging evolution is from the inert and polluting plastic waste to the antimicrobial active, biodegradable or edible, biopolymer film packaging. Like in many domains this transition is an evolution rather than a revolution, and changes are coming in small steps. Changing the public perception and industry focus on the antimicrobial packaging solutions will enhance the shelf life and provide healthier food, thus diminishing the waste of agricultural resources, but will also reduce the plastic pollution generated by humankind as most new polymers used for packaging are from renewable sources and are biodegradable. Polysaccharides (like chitosan, cellulose and derivatives, starch etc.), lipids and proteins (from vegetal or animal origin), and some other specific biopolymers (like polylactic acid or polyvinyl alcohol) have been used as single component or in blends to obtain antimicrobial packaging materials. Where the package’s antimicrobial and antioxidant activities need a larger spectrum or a boost, certain active substances are embedded, encapsulated, coated, grafted into or onto the polymeric film. This review tries to cover the latest updates on the antimicrobial packaging, edible or not, using as support traditional and new polymers, with emphasis on natural compounds.

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Characterization of nanocomposite films based on chitosan and carboxymethylcellulose containing Ziziphora clinopodioides essential oil and methanolic Ficus carica extract

Cited by 28 publications

References 46 publications

Characterization of Active Edible Films based on Citral Essential Oil, Alginate and Pectin

Characterization of Active Edible Films based on Citral Essential Oil, Alginate and Pectin

Preparation and Characterization of Piper Betle Linn. Leaf Extract Incorporated Chitosan Films as Potential Active Food Packaging Materials

Biodegradable Antimicrobial Food Packaging: Trends and Perspectives

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