Influence of clove essential oil immobilized in mesoporous silica nanoparticles on the functional properties of poly(lactic acid) biocomposite food packaging film

Lu, Wangwei; Cui, Rui; Zhu, Bifen; Qin, Yuyue; Cheng, Guiguang; Li, Lin; Yuan, Minglong

doi:10.1016/j.jmrt.2021.01.098

Cited by 83 publications

(50 citation statements)

References 45 publications

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“…The cassava starch/PVA/GSE composite film (CPG) and cassava starch/PVA/MRE composite film (CPM) were developed according to Lu et al (2021) and Cui et al (2021). In brief, dissolved 4 g of cassava starch in 100 ml of distilled water and add 1.2 g of glycerin.…”

Section: Preparation Of the Composite Filmmentioning

confidence: 99%

An intelligent pH indicator film based on cassava starch/polyvinyl alcohol incorporating anthocyanin extracts for monitoring pork freshness

Zhu

Qin

et al. 2021

J. Food Process. Preserv.

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Non-biodegradable synthetic polymer-based packaging has caused serious environmental problems (Choi et al., 2017). Therefore, the development of natural and biopolymer packaging has become a global hot spot in recent years. Biopolymers have the advantages of reproducibility, biodegradability, and safety (Rawdkuen et al., 2020;Zhang et al., 2019). Among them, cassava starch film is considered to be a promising substitute due to its odorless, tasteless, colorless, inert, and non-toxic properties. However, pure starch film is highly hydrophilic and has poor mechanical properties, which limits its application in food packaging. Mixing starch with other polymers is an effective way to improve the physical properties of starch films. Polyvinyl alcohol (PVA) is a water-soluble polymer material. Because of its advantages such as biodegradability, film formation, and good mechanical properties, it has been widely used in packaging materials. Mix PVA and starch to make a film with good mechanical properties (Kurek et al., 2018;

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Section: Preparation Of the Composite Filmmentioning

confidence: 99%

An intelligent pH indicator film based on cassava starch/polyvinyl alcohol incorporating anthocyanin extracts for monitoring pork freshness

Zhu

Qin

et al. 2021

J. Food Process. Preserv.

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“…The SC:CH 4:1 MSN-OEO film surface presented better dispersion of the MSN, due to decreased -OH groups. According to Lu et al [36], as the amount of MSN:OEO increases the pores diameter decrease and become denser, thus favoring their dispersion.…”

Section: Surface Roughness Of the Filmsmentioning

confidence: 99%

Design of an Active Edible Coating Based on Sodium Caseinate, Chitosan and Oregano Essential Oil Reinforced with Silica Particles and Its Application on Panela Cheese

et al. 2021

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Active edible films and coatings incorporating antimicrobial agents such as essential oils are studied to improve the shelf-life of fresh foods. The aim of this work was to study a mixture of sodium caseinate-chitosan (SC:CH), added with mesoporous silica nanoparticles filled with oregano essential oil (MSN-OEO), to produce an active edible coating for Panela cheese and to evaluate its properties during refrigerated storage for 15 days. The OEO was extracted by hydrodistillation and was incorporated into the MSN. Films based on SC:CH of 4:1 and 8:1 ratios with and without MSN-OEO were produced and the mechanical, barrier, physicochemical and microbiological properties of the films were evaluated. The SC:CH 8:1 ratio (w/w) with MSN-OEO showed reduced mean particle size (764.8 ± 23.3 nm), and a stable solution (zeta potential = 29.9 ± 1.1 mV). The thickness and solubility were influenced by the incorporation of MSN-OEO making it thinner and less soluble. Panela cheese samples were coated by the spray method using the SC:CH 8:1 containing MSN-OEO film forming solution. The final pH of the control cheese was 0.5 units lower than that of the coated cheese, whereas final moisture loss of the control cheese was 4.2 times that of the coated cheese. The mesophilic aerobic bacteria and of molds and yeasts populations achieved a reduction of about 2 Log10 UFC/g after 15 days of storage. Due to microbial growth delay, and little moisture loss, this active coating may improve the quality and safety of Panela cheese.

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“…Their antioxidant and antimicrobial properties can be enhanced by incorporating essential oils to extend shelf life and reduce or inhibit foodborne pathogens [61,70]. The incorporation of EO in films for coating has aimed to modify the functional properties, such as water vapor permeability and the antimicrobial and antioxidant properties [58,[67][68][69]71]. The antimicrobial properties of the CEO fortified films showed antibacterial and growth inactivation for up to 21 days.…”

Section: Packaging Materialsmentioning

confidence: 99%

“…due to penetration and destruction of cell structure by CEO compounds [69]. The CEO addition can modify the packaging materials' moisture content, improving spatial distance within the film matrix, resulting in thicker films [67][68][69][70][71].…”

Section: Packaging Materialsmentioning

confidence: 99%

Clove Essential Oil (<em>Syzygium aromaticum L. Myrtaceae</em>): Extraction, Chemical Composition, Food Applications and Essential Bioactivities for Human Health

Haro-González¹,

Castillo-Herrera²,

Martínez-Velázquez³

et al. 2021

Preprint

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Clove (Syzygium aromaticum L. Myrtaceae) is an aromatic plant widely cultivated in tropical and subtropical countries, rich in volatile compounds and antioxidants such as eugenol, β-caryophyllene, and α-humulene. Clove essential oil has received considerable interest due to its wide application in the perfumery, cosmetic, health, medical, flavoring, and food industries. Clove essential oil has relevant biological activities to human health, including antimicrobial, antioxidant, and insecticide. This review describes the effect of the extraction method (hydrodistillation, steam distillation, ultrasound-assisted extraction, microwave-assisted extraction, cold pressing, and supercritical fluid extraction) on the chemical composition of essential oil and its correlation with their biological activities. Likewise, are summarized the main compounds and their reported biological activities. Furthermore, the main applications in clove essential oil in the food industry are presented. Finally, this review presents the new biological activities such as anti-inflammatory, analgesic, anesthetic, antinociceptive and anticancer, which are beneficial for human health. This review aims to compile the effect of different methods of extracting clove essential oil on chemical composition, food applications, as well as a current description of biological activities of interest to human health. Biological activities have increased interest in research into this essential oil and its future applications in the food or pharmaceutical industry.

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Influence of clove essential oil immobilized in mesoporous silica nanoparticles on the functional properties of poly(lactic acid) biocomposite food packaging film

Cited by 83 publications

References 45 publications

An intelligent pH indicator film based on cassava starch/polyvinyl alcohol incorporating anthocyanin extracts for monitoring pork freshness

An intelligent pH indicator film based on cassava starch/polyvinyl alcohol incorporating anthocyanin extracts for monitoring pork freshness

Design of an Active Edible Coating Based on Sodium Caseinate, Chitosan and Oregano Essential Oil Reinforced with Silica Particles and Its Application on Panela Cheese

Clove Essential Oil (<em>Syzygium aromaticum L. Myrtaceae</em>): Extraction, Chemical Composition, Food Applications and Essential Bioactivities for Human Health

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