Development of Edible Biofilm Containing Cinnamon to Control Food-Borne Pathogen

Abstract

Edible films of pectin and whey protein containing antimicrobials i.e. Cinnamic acid, Cinnamon leaf essential oil and Cinnamon bark powder were developed and functionally characterized. The cinnamon essential oil showed significant antimicrobial activity against the common food borne pathogens viz. Escherichia coli, Staphylococcus aureus and Listeria monocytogenes. The edible films were further structurally characterized for the transparency of visible and UV light, functional group characterization using FTIR analysis and determination of total moisture content. Antimicrobial activity of these films made from the edible source and cinnamon essential oil were further examined toward the associated food contaminants such as E. coli, L. monocytogenes and S. aureus. Edible films of pectin and whey showed significant level of antimicrobial potential against the food associated pathogens and could be used as a sustainable solution to the conventional packaging material specifically used in food processing.

Formation and characterization of protein-based films from yellow pea (Pisum sativum) protein isolate and concentrate for edible applications

“…Casting of the protein films was done following published methods ( Seydim and Sarikus, 2006 , Sharma et al., 2017 , Oliveira et al., 2017 ), with some modifications. WPI, YPI, YPC and a blend of YPI and WPI (1:1 v/v; YPI + WPI) at 4% (w/v) were each dispersed in deionised water, followed by agitation using a magnetic bead stirrer for 10 min.…”

Physico-chemical Characterization of Edible Packaging Film Supplemented with Ocimum (Tulsi) Essential oil

“…For preparation of Essential supplemented film, Ocimum essential oils were added to the control film forming solution at 1%, 2%, 3%, 4%, 5% and 6% v/v concentration. After addition of oil another round of magnetic stirring was carried out for 30 min at room temperature (Sharma et al, 2017). Five grams of the solution was cast on 90 mm plastic Petri plates then placed in Vaccum dessicator for drying at room temperature for 72 hours.…”

“…Agar well diffusion was carried out on Muller Hinton agar plates to analyse the antimicrobial activity of the composite film prepared from whey, pectin, gelatin and essential oil of Ocimum 9 . The antimicrobial activity was assessed against Escherichia coli MTCC 118, Pseudomonas aeruginosa MTCC 741, Staphylococcus aureus MTCC 96, Bacillus cereus MTCC 1272 and Pseudomonas fluorescens MTCC 103.…”

“…It is observed that as we go on increasing oil concentration to the film solution, thickness and tensile strength of film also goes on increasing as shown in Table 2. An addition of essential oil to an edible film resulted in increase in its tensile strength 9 . In similar research by Du et al, 18 , an edible film prepared was incorporated with polyphenols from apple skin contributing strengthening to the edible films.…”

Prospects for the use of edible functional containers in public catering

“…Основой для изготовления пленок выступают такие вещества, как яблочный жмых [5], рисовая шелуха [6], мясной или куриный бульон, сахарный сироп, фруктовый сок [7]. С целью придать им особых необходимых свойств в их состав вводят специальные наполнители, такие как гидрохлорид хитозана и бигуанидина [8], эфирное масло гвоздики [9], цитраля [10], корицы [11] для придания антибактериальных, противогрибковых или антиоксидантных свойства съедобного материала.…”