Chitosan/TiO
            <sub>2</sub>
            nanoparticle/
            <i>Cymbopogon citratus</i>
            essential oil film as food packaging material: Physico‐mechanical properties and its effects on microbial, chemical, and organoleptic quality of minced meat during refrigeration

Hosseinzadeh, Samaneh; Partovi, Razieh; Talebi, Fazeleh; Babaei, Amir

doi:10.1111/jfpp.14536

Cited by 45 publications

(19 citation statements)

References 53 publications

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“…Hal ini dapat disebabkan karena selain dipengaruhi jenis bakteri, aktivitas antibakteri juga dipengaruhi jenis komponen yang ada di dalamnya. Citral banyak berperan pada bioaktivitas minyak sereh dapur seperti antibakteri (Ganjewala, 2009) (Han Lyn and Nur Hanani, 2020) (Yang and Song, 2016) (Hosseinzadeh et al 2020) (Majewska et al 2019) dan antijamur (Ganjewala, 2009). Minyak sereh dapur memiliki aktivitas antibakteri terhadap bakteri gram positif dan bakteri gram negatif, baik dalam bentuk minyak maupun dalam bentuk uap (Argyropoulou et al 2007) (Yunilawati et al 2020.…”

Section: Aktivitas Antibakteriunclassified

“…Geraniol dalam minyak sereh dapur juga dilaporkan memiliki aktivitas dalam melawan beberapa bakteri patogen (Ternus and Zanetti, 2015). (Hosseinzadeh et al 2020) (Majewska et al 2019) dan antijamur (Ganjewala, 2009). Minyak kulit jeruk purut memiliki zona hambatan yang kuat pada S. aureus NBRC 100910 namun lemah/tidak ada pada E. coli NBRC 3301.…”

Section: Aktivitas Antibakteriunclassified

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Komposisi Kimia, Aktivitas Antibakteri, Dan Potensi Sebagai Kemasan Aktif Beberapa Minyak Atsiri Dari Tanaman Rempah Indonesia

Yunilawati¹,

Handayani²,

Rahmi

et al. 2021

J. Kimia Kemasan

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KOMPOSISI KIMIA, AKTIVITAS ANTIBAKTERI, DAN POTENSI UNTUK KEMASAN AKTIF BEBERAPA MINYAK ATSIRI DARI TANAMAN REMPAH INDONESIA. Penelitian ini bertujuan untuk mengetahui komposisi kimia dan aktifitas antibakteri dari 6 jenis minyak atsiri Indoensia. Minyak atsiri tersebut adalah minyak ketumbar, minyak bunga cengkeh, minyak sereh dapur, minyak kulit jeruk purut, minyak kayu manis, dan minyak kapulaga. Penelitian dilakukan dalam dua tahap yaitu karakterisasi minyak atsiri menggunakan Gas Chromatography Mass Spectrometer (GC-MS) dan penentuan aktivitas antibakteri dari masing-masing minyak atsiri dengan bakteri gram positif Staphylococcus aureus NBRC 100910 dan bakteri gram negatif Escherichia coli NBRC 3301. Aktivitas antibakteri dinyatakan sebagai diameter zona hambat yang terbentuk pada saat pengujian. Minyak ketumbar, minyak sereh dapur dan minyak kayu manis memiliki aktivitas antibakteri yang kuat terhadap E. coli NBRC 330 dan S.aureus NBRC 100910 dengan diameter zona hambat pada E. coli NBRC 330 masing-masing sebesar 24 mm, 47 mm dan 34 mm; dan pada S.aureus NBRC 100910 masing masing sebesar 22 mm, 25 mm dan 35 mm. Minyak bunga cengkeh memiliki aktivitas antibakteri dengan tingkat sedang pada E. coli NBRC 330 (19 mm) dan kuat pada S.aureus NBRC 100910 (28 cm). Minyak kapulaga menunjukkan aktivitas antibakteri dengan tingkat sedang terhadap dua bakeri tersebut dengan diameter zona hambat 14 mm untuk E. coli NBRC 330 dan 12 mm untuk S.aureus NBRC 100910. Minyak kulit jeruk purut hanya memiliki aktivitas antibakteri terhadap S.aureus NBRC 100910 dengan diameter zona hambat sebesar 22 mm. Minyak ketumbar, minyak sereh dapur, dan minyak kayu manis berpotensi besar untuk diaplikasikan dalam memperpanjang umur simpan makanan melalui teknologi kemasan aktif berdasarkan aktivitas antibakterinya.

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Section: Aktivitas Antibakteriunclassified

Komposisi Kimia, Aktivitas Antibakteri, Dan Potensi Sebagai Kemasan Aktif Beberapa Minyak Atsiri Dari Tanaman Rempah Indonesia

Yunilawati¹,

Handayani²,

Rahmi

et al. 2021

J. Kimia Kemasan

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“…Additionally, chitosan and cellulose-based packaging has been functionalized with titanium dioxide for meat preservation (Table 3). Hosseinzadeh et al [69] informed that the hybrid film composed of chitosan, TiO 2 , and Cymbopogon citratus essential oil effectively preserved minced meat quality during storage (7 days at 4 • C). They found that treated meat is safe for consumption (total viable count of <7 log CFU/g) and exhibited no significant changes in sensory attributes (odor, taste, and color) after the storage period compared to those obtained in the uncoated (>9 log CFU/g) and CS-coated (>9 log CFU/g) meat.…”

Section: Titanium Dioxide (Tio 2 )mentioning

confidence: 99%

Polysaccharide-Based Packaging Functionalized with Inorganic Nanoparticles for Food Preservation

et al. 2021

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Functionalization of polysaccharide-based packaging incorporating inorganic nanoparticles for food preservation is an active research area. This review summarizes the use of polysaccharide-based materials functionalized with inorganic nanoparticles (TiO2, ZnO, Ag, SiO2, Al2O3, Fe2O3, Zr, MgO, halloysite, and montmorillonite) to develop hybrid packaging for fruit, vegetables, meat (lamb, minced, pork, and poultry), mushrooms, cheese, eggs, and Ginkgo biloba seeds preservation. Their effects on quality parameters and shelf life are also discussed. In general, treated fruit, vegetables, mushrooms, and G. biloba seeds markedly increased their shelf life without significant changes in their sensory attributes, associated with a slowdown effect in the ripening process (respiration rate) due to the excellent gas exchange and barrier properties that effectively prevented dehydration, weight loss, enzymatic browning, microbial infections by spoilage and foodborne pathogenic bacteria, and mildew apparition in comparison with uncoated or polysaccharide-coated samples. Similarly, hybrid packaging showed protective effects to preserve meat products, cheese, and eggs by preventing microbial infections and lipid peroxidation, extending the food product’s shelf life without changes in their sensory attributes. According to the evidence, polysaccharide-hybrid packaging can preserve the quality parameters of different food products. However, further studies are needed to guarantee the safe implementation of these organic–inorganic packaging materials in the food industry.

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“…Additionally, the chitosan-TiO 2 composite has been used for food preservation. Hosseinzadeh et al [100] evaluated the chitosan-based film reinforced with TiO 2 (1% w/v) and Cymbopogon citratus essential oil (1.5% w/v) for preserving quality (microbial, physicochemical, and sensory) parameters of minced meat at cold storage (4 • C). They reported that minced meat treated with the hybrid film showed acceptable microbial quality (total viable count of <7 log CFU g −1 ) after 10 days of storage without significant changes in pH values (5.94 to 6.83) and organoleptic (color, odor, and taste) properties.…”

Section: Food and Non-food Applications Of Chitosan-tio 2 Hybrid Matementioning

confidence: 99%

Use of Titanium Dioxide (TiO2) Nanoparticles as Reinforcement Agent of Polysaccharide-Based Materials

et al. 2020

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In recent years, a strong interest has emerged in polysaccharide-hybrid composites and their potential applications, which have interesting functional and technological properties. This review summarizes and discusses the reported advantages and limitations of the functionalization of conventional and nonconventional polysaccharides by adding TiO2 nanoparticles as a reinforcement agent. Their effects on the mechanical, thermal, and UV-barrier properties as well as their water-resistance are discussed. In general, the polysaccharide–TiO2 hybrid materials showed improved physicochemical properties in a TiO2 content-dependent response. It showed antimicrobial activity against bacteria (gram-negative and gram-positive), yeasts, and molds with enhanced UV-protective effects for food and non-food packaging purposes. The reported applications of functionalized polysaccharide–TiO2 composites include photocatalysts (dye removal from aqueous media and water purification), biomedical (wound-healing material, drug delivery systems, biosensor, and tissue engineering), food preservation (fruits and meat), cosmetics (sunscreen and bleaching tooth treatment), textile (cotton fabric self-cleaning), and dye-sensitized solar cells. Furthermore, the polysaccharide–TiO2 showed high biocompatibility without adverse effects on different cell lines, indicating that their use in food, pharmaceutical, and biomedical applications is safe. However, it is necessary to evaluate the structural changes promoted by the storage conditions (time and temperature) on the physicochemical properties of polysaccharide–TiO2 hybrid composites to guarantee their stability during a determined time.

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Chitosan/TiO ₂ nanoparticle/ Cymbopogon citratus essential oil film as food packaging material: Physico‐mechanical properties and its effects on microbial, chemical, and organoleptic quality of minced meat during refrigeration

Cited by 45 publications

References 53 publications

Komposisi Kimia, Aktivitas Antibakteri, Dan Potensi Sebagai Kemasan Aktif Beberapa Minyak Atsiri Dari Tanaman Rempah Indonesia

Komposisi Kimia, Aktivitas Antibakteri, Dan Potensi Sebagai Kemasan Aktif Beberapa Minyak Atsiri Dari Tanaman Rempah Indonesia

Polysaccharide-Based Packaging Functionalized with Inorganic Nanoparticles for Food Preservation

Use of Titanium Dioxide (TiO2) Nanoparticles as Reinforcement Agent of Polysaccharide-Based Materials

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Chitosan/TiO 2 nanoparticle/ Cymbopogon citratus essential oil film as food packaging material: Physico‐mechanical properties and its effects on microbial, chemical, and organoleptic quality of minced meat during refrigeration

Cited by 45 publications

References 53 publications

Komposisi Kimia, Aktivitas Antibakteri, Dan Potensi Sebagai Kemasan Aktif Beberapa Minyak Atsiri Dari Tanaman Rempah Indonesia

Komposisi Kimia, Aktivitas Antibakteri, Dan Potensi Sebagai Kemasan Aktif Beberapa Minyak Atsiri Dari Tanaman Rempah Indonesia

Polysaccharide-Based Packaging Functionalized with Inorganic Nanoparticles for Food Preservation

Use of Titanium Dioxide (TiO2) Nanoparticles as Reinforcement Agent of Polysaccharide-Based Materials

Contact Info

Product

Resources

About

Chitosan/TiO ₂ nanoparticle/ Cymbopogon citratus essential oil film as food packaging material: Physico‐mechanical properties and its effects on microbial, chemical, and organoleptic quality of minced meat during refrigeration