Development and characterization of sodium alginate based active edible films incorporated with essential oils of some medicinal plants

Mahcene, Zineb; Khelil, Aminata Ould El Hadj; Hasni, Sara; Akman, Perihan Kübra; Bozkurt, Fatih; Birech, Kamilia; Goudjil, Mohamed Bilal; Törnük, Fatih

doi:10.1016/j.ijbiomac.2019.12.093

Cited by 190 publications

(121 citation statements)

References 36 publications

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“…These components can change protein structure and the phospholipids of cell membranes by affecting their permeability [67]. The hydrophobic criteria of essential oils interact with the lipid structure, such as Gram-negative bacteria cell membrane, mitochondria, and most intracellular component, which lead to damaging the cell structure, leaching, ion exchange, breathing inhibition, and finally causing cell death [68,69]. These reported phenotypes were coherent with our findings.…”

Section: Free Radical Scavenging Activitysupporting

confidence: 89%

Development of a Millet Starch Edible Film Containing Clove Essential Oil

Al-Hashimi

Altemimi

Lakshmanan

et al. 2020

Foods

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Medicinal plants contain various secondary metabolites. The present study analyzed the essential oil of buds from clove (Syzygium aromaticum L.; Family: Myrtaceae) using gas chromatography-mass spectrometry (GC-MS). GC-MS analysis showed the presence of six major phytoconstituents, such as eugenol (66.01%), caryophyllene (19.88%), caryophyllene oxide (5.80%), phenol, 2-methoxy-4-(2-propenyl)-acetate (4.55%), and humulene (3.75%). The effect of clove essential oils (CEO) at 0%, 1%, 2%, and 3% (w/w) on the mechanical and barrier properties of starch films was evaluated. The tensile strength (TS) and elongation (E) of films with clove essential oil were 6.25 ± 0.03 MPa and 5.67% ± 0.08%, respectively. The antioxidant activity of the films significantly increased the millet starch film and presented the lowest antioxidant activity (0.3%) at a 30 minute incubation for the control sample, while increasing CEO fraction in the starch film lead to an increase in antioxidant activity, and the 3% CEO combined film presented the highest antioxidant activity (15.96%) at 90 min incubation. This finding could be explained by the incorporation of clove oil containing antioxidant properties that significantly increased with the incorporation of CEO (p < 0.05). A zone of inhibition ranging from 16 to 27 mm in diameter was obtained when using a concentration of CEO ranging from 1% to 3%. We also observed the presence of an antimicrobial activity on several tested microorganism including Escherichia coli, Pseudomonas aeruginosa, Enterobacter sp, Bacillus cereus, Staphylococcus aureus, and Trichoderma fungi. Thus, the current study reveals the possibility of using a millet starch edible film as a preservation method.

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Section: Free Radical Scavenging Activitysupporting

confidence: 89%

Development of a Millet Starch Edible Film Containing Clove Essential Oil

Al-Hashimi

Altemimi

Lakshmanan

et al. 2020

Foods

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“…In the SA spectrum, the absorption peaks of the COO - group asymmetric stretching vibration and symmetric stretching vibration were observed at 1588 cm −1 and 1417 cm −1 , and the vibration of -OH shows a broad peak at 3210–3520 cm −1 , while the other band observed at 2923 cm −1 can refer to as the vibration band of group C-H. In addition, the SA and SA/AgNPs/APP film, including SA/APP film, show a band at 1026 cm −1 that corresponds to the C-O and C-O-C groups [ 2 ]. APP is a kind of biomolecule with strong antioxidant effect.…”

Section: Resultsmentioning

confidence: 99%

“…Unlike the findings of Kim et al [ 35 ], the Tg of SA/starch is 62–80 °C, and the reason for this result is that we have used CaCl 2 cross-linking treatment which has a larger Tg, which increases the thermal stability of the composite film. Previous studies pointed out that changes in Tm and Tg are related to crystallinity [ 2 ]. At the same time, the thermal performance of the composite film also depends on the mobility and tightness of the polymer chains in the matrix and its crystal structure.…”

Section: Resultsmentioning

confidence: 99%

“…Packaging materials that are bio-based, that is, made of proteins, polysaccharides, and lipids, are non-toxic and degradable. They provide an excellent barrier, which can effectively protect food, extend its shelf life, and reduce the environmental impact of traditional packaging materials [ 2 ]. Linear polysaccharide sodium alginate (SA) extracted from brown algae is one of the most widely used biodegradable polymers; it is composed of β- d -mannuronic acid and α- l -glucuronic acid [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

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Investigation of Ultrasonic Treatment on Physicochemical, Structural and Morphological Properties of Sodium Alginate/AgNPs/Apple Polyphenol Films and Its Preservation Effect on Strawberry

Lan

Shama

et al. 2020

Polymers

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An antibacterial and anti-oxidation composite film was prepared by a casting method using sodium alginate (SA) and apple polyphenols (APPs) as the base material and glycerol as the plasticizer. Silver nanoparticles (AgNPs) were deposited by ultrasonic-assisted electrospray method. The degree of influence of the addition ratio of SA and AgNPs and different ultrasonic time on the mechanical properties, barrier properties, optical properties, and hydrophilicity of the composite film was explored. The composite films were characterized by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and scanning electron microscopy (SEM). The results showed that the SA: AgNPs ratio of 7:3 and the ultrasonic time for 30 min have the best comprehensive performance, and SA/AgNPs/APP films showed the lowest water vapor permeability value of 0.75 × 10−11 g/m·s·Pa. The composite film has good strength and softness, with tensile strength (TS) and elongation at break (E) at 23.94 MPa and 29.18%, respectively. SEM images showed that the surface of the composite film was smooth and the AgNPs’ distribution was uniform. The composite film showed broad antibacterial activity, and the antibacterial activity of Escherichia coli (92.01%) was higher than that of Staphylococcus aureus (91.26%). However, due to the addition of APP, its antioxidant activity can reach 98.39%, which has a synergistic effect on antibacterial activity. For strawberry as a model, the results showed that this composite film can prolong the shelf life of strawberries for about 8 days at 4 °C, effectively maintaining their storage quality. Compared with the commonly used PE(Polyethylene film) film on the market, it has a greater fresh-keeping effect and can be used as an active food packaging material.

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“…A higher swelling index indicates a greater hydration capacity of the polymer film. The hydration capacity of the film is an important characteristic in the manufacture of films, once it is related to the adhesive strength and the ease of release of compounds naturally present in juices (Mahcene et al, 2020;Piñeros-Hernandez et al, 2017).…”

Section: Swelling Indexmentioning

confidence: 99%

Fruit juices in polysaccharides edible films

Chambi¹,

Costa²,

Lima³

et al. 2020

Afr. J. Food Sci.

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In this study, jambolan and grape juices were used to produce polysaccharide-based edible films by the solvent-casting technique. The polysaccharides used were carboxymethyl cellulose, hydroxypropyl methyl cellulose, high-methoxyl pectin, low-methoxyl pectin, sodium alginate, and locust bean gum. The films exhibited good mechanical resistance and flexibility, with tensile strength (8 to 28 Mpa), elongation at break (6 to 36%), adhesion force (0.4 to 1.4 N), swelling index (1.0 to 2.3), and disintegration time (0.5 to 60 min) that varied as a function of the polysaccharide and the fruit juice used. The surface pH was, respectively, ~5.5 and ~4.6 for the films produced with grape and jambolan juices, regardless of the polysaccharide used. All films presented the typical color of the fruit juices, which was characterized by the L*, a* and b* parameters. The films produced with jambolan juice had the higher anthocyanin content (3.4 mg/g, d.b.) and antioxidant capacity (198 Mol Trolox equivalent/g, d.b.) when compared to those produced with grape juice (0.28 mg/g and 85 Mol Trolox equivalent/g, d.b.). The results are interesting for the food industry, specifically in edible or biodegradable films production, since alternative fruit juices can be used in food formulations and their natural compounds can replace synthetic additives.

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Development and characterization of sodium alginate based active edible films incorporated with essential oils of some medicinal plants

Cited by 190 publications

References 36 publications

Development of a Millet Starch Edible Film Containing Clove Essential Oil

Development of a Millet Starch Edible Film Containing Clove Essential Oil

Investigation of Ultrasonic Treatment on Physicochemical, Structural and Morphological Properties of Sodium Alginate/AgNPs/Apple Polyphenol Films and Its Preservation Effect on Strawberry

Fruit juices in polysaccharides edible films

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