Evaluation of Physico-Mechanical and Antimicrobial Properties of Gelatin- Carboxymethyl Cellulose Film Containing Essential Oil of Bane  (Pistacia atlantica)

Ranjbar, Milad; Azizi, Mohammed Hussain; Hashtjin, Adel Mirmajidi

doi:10.18869/acadpub.nfsr.4.3.11

Cited by 12 publications

(9 citation statements)

References 16 publications

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“…Dong and Wang (2017) reported the effect of CMC-garlic EO on improving the quality of strawberries. Two other studies reported gelatin/CMC films mixed with bane EO (Ranjibar et al, 2017) and chitosan-CMC films mixed with eucalyptus oil (Pandharipande & Katekhaye, 2017). The purpose of this work was to incorporate four common essential oils into two types of CMC and to determine the physico-mechanical properties of the resulting films.…”

Section: Introductionmentioning

confidence: 99%

Preparation and Characterization of Carboxymethyl Cellulose Films with Embedded Essential Oils

Biswas¹,

Furtado²,

Bastos³

et al. 2018

JMSR

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There is current interest in using biobased materials to produce food packaging that can increase the shelf-lives of fruits and vegetables and minimize food spoilage in supermarkets and at the same time not generating plastic waste that causes long-term disposal problems. A good candidate for such materials is the polysaccharide, such as carboxymethyl cellulose (CMC), which is edible and biodegradable. In this work films were produced from two CMC materials with different degrees of substitution (DS) that encapsulated four different essential oils (eugenol, rosemary oil, coriander oil, and nutmeg oil) that are known to have beneficial properties for food applications. The mechanical properties, opacity, and water vapor permeation were evaluated. In general, the essential oil-embedded CMC with the two DS values behaved rather differently. In particular, the essential oil-embedded CMC with 0.7 DS degree of substitution gave stronger and more flexible films and may be more suited for use in food packaging.

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Section: Introductionmentioning

confidence: 99%

Preparation and Characterization of Carboxymethyl Cellulose Films with Embedded Essential Oils

Biswas¹,

Furtado²,

Bastos³

et al. 2018

JMSR

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“…Raeisi et al 2015 stated that CMC coating incorporated with Zataria multiflora and grape seed essential oils were improved sensorial attributes, increased shelf-life, enhanced chemical, and microbial properties of coated rainbow trout fish during cold storage . The data obtained by study Ranjbar et al 2017 showed that gelatin-CMC coating incorporated with Bene (Pistacia atlantica) essential oil showed acceptable antioxidant and sensorial properties in treated chicken fillets. Therefore, it can be used in meat product (Ranjbar and Azizi, 2017).…”

Section: Carboxymethyl Cellulose (Cmc) Films and Coatingsmentioning

confidence: 96%

“…The data obtained by study Ranjbar et al 2017 showed that gelatin-CMC coating incorporated with Bene (Pistacia atlantica) essential oil showed acceptable antioxidant and sensorial properties in treated chicken fillets. Therefore, it can be used in meat product (Ranjbar and Azizi, 2017).…”

Section: Carboxymethyl Cellulose (Cmc) Films and Coatingsmentioning

confidence: 96%

An Overview on Antioxidants Activity of Polysaccharide Edible Films and Coatings Contains Essential Oils and Herb Extracts in Meat and Meat Products

Hashemi¹,

Daneshamooz²,

Raeisi³

et al. 2020

Adv. Anim. Vet. Sci.

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M eat is a known source of protein and due to its valuable proteins, essential amino acids, vitamins, minerals and fat, meat is an important part of a balanced diet. During the storage and processing of meat and meat products oxidative reactions can occur (Stadnik and Kęska, 2015) (Domínguez et al., 2016). Oxidation of lipids is one of the most important reaction in meat products which cause rancidity, reduce in quality, nutritional value, and taste. It could even produce toxic compounds which could be risky for human health. The application of antioxidants is of the best solutions to prevent oxidation and protect meat against oxidative damage. Complications of synthetic antioxidants in foods and consumers demand for natural preservative leads to utilization of natural antioxidants in food products. Therefore, due to high bioactive contents of essential oils and plant extracts, scientists and industries review Article Abstract | According to the environmental problems that plastic packaging was made in recent decades, edible film/ coating have been drawn attention due to their beneficial properties. Alginate, chitosan, starch, CMC and etc. are of the most common edible films/coatings. On the other hand, the meat and meat products are vulnerable to oxidative reactions that reduce their quality and also lose nutrients and risk consumers health and safety. A strategy to limit this, is use of a wide range of antioxidants. Nowadays, consumers tend to use natural antioxidants due to the complication of synthetic antioxidants. Essential oil and herbal extracts are among natural compounds with high functional properties but they had undesirable effects on sensorial quality of meat and meat products in high doses. An interesting strategy to overcome this limitation is application of polysaccharide edible film/coating as carrier of these compounds. Natural antioxidants in edible films/coatings improve the film matrix and cause an increase in meat shelf-life, benefits sensorial quality and also enhance nutritional value of meat. This paper discusses the combining of natural antioxidants with polysaccharide film and coating in meat and meat products.

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“…Incorporation of plant extracts, especially essential oils, is an approach for transferring antimicrobial activity to packaging materials (8). Various formulation bases and food stuffs have been studied for this purpose, including alginate-based coating with oregano and rosemary essential oil for coating beef steaks (9), gelatin incorporated essential oils of Pistacia atlantica for coating fillets (10), curcumin loaded nanoemulsions/pectin for coating refrigerated chickens (11), and meat coating with gelatin and henna aqueous extracts (12). Eggs are susceptible to contamination by various microorganisms such as S. enteritidis and S. aureus (13).…”

Section: Introductionmentioning

confidence: 99%

Effects of Coatings with Pectin and Cinnamomum verum Hydrosol Included Pectin on Physical Characteristics and Shelf Life of Chicken Eggs Stored at 30°C

Didar

2019

Nutr Food Sci Res

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Background and Objectives: Increased environmental concerns about synthetic packaging have promoted developments of novel, environmentally-friendly edible films. In the present study, the quality parameters of chicken egg coated with pectin or pectin incorporated cinnamon hydrosol was assessed. Materials and Methods: Egg chicken were coated with pectin and pectin prepared with cinnamon hydrosol and quality indicators (weight loss, yolk index, albumen pH and Haugh unit were assessed during storage at 30 ºC. Microbiological analysis of Salmonella, Escherichia coli and Staphylococcus aureus and the total microbial count were carried out. Results: Results showed that coating eggs with both pectin and cinnamon hydrosol included pectin caused lower weight loss during storage, compared to control eggs (P ˂ 0.01). A Higher Haugh unit and yolk index were observed in coated eggs compared to control eggs. Scanning electron microscopy exhibited structural homogeneity of hydrosol included pectin coat. The microbiological analysis showed that the total plate count of all samples at Week 1 of storage was zero. In uncoated eggs, the total plate count reached to 3 CFU ml-1 at Week 6 of storage. The total plate count of two coated eggs was zero all over the storage time period. Three bacterial (Salmonella, E. coil and S. aureus) count included zero values from Week 1 to Week 6 of storage for all samples. Conclusions: Coating of eggs with pectin especially pectin included cinnamon hydrosol resulted in better shelf life of eggs during 6 weeks of storage.

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Evaluation of Physico-Mechanical and Antimicrobial Properties of Gelatin- Carboxymethyl Cellulose Film Containing Essential Oil of Bane (Pistacia atlantica)

Cited by 12 publications

References 16 publications

Preparation and Characterization of Carboxymethyl Cellulose Films with Embedded Essential Oils

Preparation and Characterization of Carboxymethyl Cellulose Films with Embedded Essential Oils

An Overview on Antioxidants Activity of Polysaccharide Edible Films and Coatings Contains Essential Oils and Herb Extracts in Meat and Meat Products

Effects of Coatings with Pectin and Cinnamomum verum Hydrosol Included Pectin on Physical Characteristics and Shelf Life of Chicken Eggs Stored at 30°C

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