Development of Burdock Root Inulin/Chitosan Blend Films Containing Oregano and Thyme Essential Oils

Cao, Thi Luyen; Yang, Sang Yoon; Song, Kyung Bin

doi:10.3390/ijms19010131

Cited by 48 publications

(13 citation statements)

References 45 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The authors later investigated the migration of the antioxidants from the prepared films and observed that those incorporating ginger, sage, or rosemary EO showed the highest diffusion and antioxidant activity [49]. Cao et al synthetized a biofilm from chitosan and inulin, which is a polysaccharide extracted from burdock root, also incorporating oregano and thyme essential oils [50]. Films prepared with both polymers showed better physicochemical properties, such as increased textile strength and elongation to break, compared to those without chitosan.…”

Section: Polymeric Formulationsmentioning

confidence: 99%

Recent Developments in the Reduction of Oxidative Stress through Antioxidant Polymeric Formulations

et al. 2019

View full text Add to dashboard Cite

Reactive oxygen and nitrogen species (RONS) are produced endogenously in our body, or introduced through external factors, such as pollution, cigarette smoke, and excessive sunlight exposure. In normal conditions, there is a physiological balance between pro-oxidant species and antioxidant molecules that are able to counteract the detrimental effect of the former. Nevertheless, when this homeostasis is disrupted, the resulting oxidative stress can lead to several pathological conditions, from inflammation to cancer and neurodegenerative diseases. In this review, we report on the recent developments of different polymeric formulations that are able to reduce the oxidative stress, from natural extracts, to films and hydrogels, and finally to nanoparticles (NPs).

show abstract

Section: Polymeric Formulationsmentioning

confidence: 99%

Recent Developments in the Reduction of Oxidative Stress through Antioxidant Polymeric Formulations

et al. 2019

View full text Add to dashboard Cite

show abstract

“…The application of such packages is investigated for numerous types of raw or processed foods such as pork, ham, chicken wingettes, fish fillets, seafood, vegetables, fruits, juices, etc. [39,40,[45][46][47][48][49][50][51][52]. The incorporation of 2% OrO in a chitosan-based biocomposite film achieved a growth inhibition rate of 99% against E. coli and L. monocytogenes [41].…”

Section: Introductionmentioning

confidence: 99%

“…For the purposes of the food industry, OrO is often not added to the product itself, but is incorporated into biocomposite packaging films or other types of edible coatings. Edible coatings based on polysaccharides are environmentally friendly alternatives and can reduce the use of chemical preservatives [39][40][41][42][43][44]. The application of such packages is investigated for numerous types of raw or processed foods such as pork, ham, chicken wingettes, fish fillets, seafood, vegetables, fruits, juices, etc.…”

Section: Introductionmentioning

confidence: 99%

Improvement of the Antimicrobial Activity of Oregano Oil by Encapsulation in Chitosan—Alginate Nanoparticles

et al. 2021

View full text Add to dashboard Cite

Oregano oil (OrO) possesses well-pronounced antimicrobial properties but its application is limited due to low water solubility and possible instability. The aim of this study was to evaluate the possibility to incorporate OrO in an aqueous dispersion of chitosan—alginate nanoparticles and how this will affect its antimicrobial activity. The encapsulation of OrO was performed by emulsification and consequent electrostatic gelation of both polysaccharides. OrO-loaded nanoparticles (OrO-NP) have small size (320 nm) and negative charge (−25 mV). The data from FTIR spectroscopy and XRD analyses reveal successful encapsulation of the oil into the nanoparticles. The results of thermogravimetry suggest improved thermal stability of the encapsulated oil. The minimal inhibitory concentrations of OrO-NP determined on a panel of Gram-positive and Gram-negative pathogens (ISO 20776-1:2006) are 4–32-fold lower than those of OrO. OrO-NP inhibit the respiratory activity of the bacteria (MTT assay) to a lower extent than OrO; however, the minimal bactericidal concentrations still remain significantly lower. OrO-NP exhibit significantly lower in vitro cytotoxicity than pure OrO on the HaCaT cell line as determined by ISO 10993-5:2009. The irritation test (ISO 10993-10) shows no signs of irritation or edema on the application site. In conclusion, the nanodelivery system of oregano oil possesses strong antimicrobial activity and is promising for development of food additives.

show abstract

“…Application of these polysaccharides to modify the properties of starch gels has already been presented in the literature [ 12 ]. In the available literature, there are also researches in which inulin, in concentrations in the range of 0.1–4 g/100 g, is a functional additive to chitosan or alginate gels, and the purpose of its use is to improve the properties of these gels or bio-films or microcapsule walls, which are formed from aqueous solutions of these polysaccharides [ 13 , 14 , 15 , 16 , 17 ]. However, the question of what effect the addition of SA and CH has on the characteristics of inulin gels is not known.…”

Section: Introductionmentioning

confidence: 99%

Sodium Alginate and Chitosan as Components Modifying the Properties of Inulin Hydrogels

Florowska

Hilal

Florowski

et al. 2022

Gels

View full text Add to dashboard Cite

The aim of the study was to investigate the influence of addition of sodium alginate (SA) and chitosan (CH) on the properties of inulin hydrogels. Inulin hydrogels (20 g/100 g) containing various additions (0.0, 0.1, 0.3, and 0.5 g/100 g) of SA and CH were produced. The hydrogels’ properties were assessed based on the volumetric gel index, microstructure, yield stress, texture, stability, and color parameters. According to the findings, the inclusion of these polysaccharides had no influence on the gelation ability of the inulin solution. The physical properties of the hydrogels containing SA or CH differed from hydrogels containing only inulin (INU). The obtained microstructural pictures revealed that the addition of SA and CH resulted in the formation of hydrogels with a more compact, smooth, and cohesive structure. Consequently, they had higher yield stress, strength, and spreadability values than INU hydrogels. The addition of chitosan in comparison with sodium alginate also had a greater effect in strengthening the structure of hydrogels, especially at the level of 0.5 g/100 g. For example, the addition of this amount of SA increased the yield stress on average from 195.0 Pa (INU) to 493.6 Pa, while the addition of CH increased it to 745.3 Pa. In the case of the strength parameter, the addition of SA increased the force from 0.24 N (INU) to 0.42 N and the addition of CH increased it to 1.29 N. In the case of spreadability this increase was from 2.89 N * s (INU) to 3.44 N * s (SA) and to 6.16 N * s (CH). Chitosan also caused an increase in the stability of inulin hydrogels, whereas such an effect was not observed with the addition of sodium alginate. The gels with the addition of SA and CH also had significantly different values of color parameters. Inulin–alginate hydrogels were characterized by higher values of the color parameter a *, lower values of the color parameter b *, and in most concentrations higher values of the color parameter L * compared to inulin–chitosan hydrogels. Based on the collected data, it can therefore be concluded that through the addition of sodium alginate and chitosan, there is a possibility to modify the properties of inulin hydrogels and, consequently, to better adapt them to the characteristics of the pro-health food products in which they will be used.

show abstract

Development of Burdock Root Inulin/Chitosan Blend Films Containing Oregano and Thyme Essential Oils

Cited by 48 publications

References 45 publications

Recent Developments in the Reduction of Oxidative Stress through Antioxidant Polymeric Formulations

Recent Developments in the Reduction of Oxidative Stress through Antioxidant Polymeric Formulations

Improvement of the Antimicrobial Activity of Oregano Oil by Encapsulation in Chitosan—Alginate Nanoparticles

Sodium Alginate and Chitosan as Components Modifying the Properties of Inulin Hydrogels

Contact Info

Product

Resources

About