Investigation of physicochemical properties, antimicrobial and antioxidant activity of edible films based on chitosan/casein containing Origanum vulgare L. essential oil and its effect on quality maintenance of cherry tomato

Roshandel-Hesari, Narjes; Mokaber-Esfahani, Majid; Taleghani, Akram; Akbari, Reza

doi:10.1016/j.foodchem.2022.133650

Cited by 57 publications

(13 citation statements)

References 37 publications

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“…29 Similar findings were reported by Mahcene et al 30 32 film moisture level depends on drying duration, with longer durations increasing film surface roughness. Similarly, Roshandel-hesari et al 33 reported that an EO of Origanum vulgare, when incorporated between 0.5% and 1.5% into a chitosan/casein edible film, significantly ( p < 0.05) decreased moisture levels from 14.18% to 10.95%.…”

Section: Coating Solution and Alginate Film Physical Propertiesmentioning

confidence: 85%

Improved alginate‐based films by Ylang‐ylang (Cananga odorata L) oil incorporation

Nkede

Wardana

Phuong

et al. 2023

Polymers for Advanced Techs

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In this study, edible films composed of 1% (w/v) alginate (Alg) and ylang‐ylang essential oil (YYEO, 0.1%, 0.3%, and 0.5%) were fabricated and characterized for the first time. The alginate suspension viscosity increased significantly from 255.8 to 290.5 Cp, with a corresponding significant film thickness increase from 0.029 to 0.043 mm. There was also a significant decrease in moisture content (MC%) from 30.22 to 23.93%. Scanning electron microscopy and atomic force microscopy analyses showed an increased Alg/YYEO film roughness. The presence of YYEO in the alginate film was confirmed by Fourier transform infrared spectroscopy and confocal laser scanning microscopy. YYEO addition induced no significant change in total color difference (ΔE). There was a decrease in tensile strength and a significant (p < 0.05) increased elongation at break (EAB%) by 83.11%. The Alg/0.3% YYEO film demonstrated improved water vapor permeability compared with the other films. The Alg/0.5% YYEO film had strong antioxidant scavenging properties (27.94%), and an opacity of 3.60 A/mm. Both the Alg/0.3% YYEO and 0.5% YYEO coating solutions greatly improved antifungal properties against Botrytis cinerea. Therefore, alginate films incorporating YYEO are viable materials for edible films and coatings in fresh produce packaging.

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Section: Coating Solution and Alginate Film Physical Propertiesmentioning

confidence: 85%

Improved alginate‐based films by Ylang‐ylang (Cananga odorata L) oil incorporation

Nkede

Wardana

Phuong

et al. 2023

Polymers for Advanced Techs

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“…The solubility of films was measured according to the method of Roshandel-Hesari et al [ 10 ]. Film samples were cut into 2 × 2-cm squares, weighed, and immersed in distilled water at room temperature for 24 h. After centrifugation at 1000× g for 10 min, the remaining undissolved film was dried at 105 °C until a final constant weight was obtained.…”

Section: Methodsmentioning

confidence: 99%

Characterization of Composite Film of Gelatin and Squid Pen Chitosan Obtained by High Hydrostatic Pressure

Huang

Wang

2023

Polymers

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In the present study, gelatin-based films incorporating squid pen chitosan obtained by high hydrostatic pressure (HHP chitosan) at varying proportions were prepared and their properties were compared with films containing untreated chitosan. The resulting films were characterized by analyzing the physical, morphological, mechanical and barrier properties. The addition of different ratios of HHP chitosan to the gelatin-based film yielded significant improvements in mechanical and moisture barrier properties. The reason for this might be that HHP chitosan contributed to a regular and dense microstructure of the composite films due to forming a three-dimensional network structure in gelatin-based films with enhanced intermolecular interactions. The FTIR spectra showed no new chemical bond formed by incorporating HHP chitosan into gelatin-based film. The SEM micrographs showed that the gelatin-based film fabricated with three types of chitosan had a homogeneous surface morphology, indicating good compatibility of the materials. Compared to the gelatin-based films containing untreated chitosan, films containing HHP chitosan significantly delayed oxidative deterioration in oil during storage. Therefore, the chitosan obtained by HHP treatment could have a potential application in edible gelatin-based films as packaging materials.

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“…Recently, edible films were formulated with chitosan, casein, and oregano EO (0.5%, 1%, and 1.5% v / v ), showing a significant increase in DPPH radical scavenging with values of 38.03%, 50.98, and 70.40% for the 0.5%, 1%, and 1.5% v / v of oregano EO, respectively, while the control film (chitosan/casein) had a value of 17.32% [ 82 ]. The authors relate the potent antioxidant activity of oregano essential oil to its phenolic composition and terpenoids such as carvacrol and thymol.…”

Section: Chitosan Edible Films With Added Antioxidant Bioactive Compo...mentioning

confidence: 99%

“…In addition, there was a reduction in total plate counts, yeast and mold counts, total coliform counts, lactic acid bacteria count, and L. monocytogenes (2.14, 1.92, 0.98, 0.73, and 1.94 log CFU/g, respectively). Roshandel-Hesari et al [ 82 ] investigated the antimicrobial and antioxidant properties of edible films based on chitosan/casein with Origanum vulgare L. essential oil and its effect on the quality maintenance of cherry tomatoes. At the end of storage, cherry tomatoes with coatings containing the highest EO concentration (1.5%) displayed lower shrinkage and weight loss, thus preserving the quality and firmness of the cherry tomatoes for 32 days.…”

Section: Application Of Chitosan Edible Films and Coatings In Foodsmentioning

confidence: 99%

Chitosan Edible Films and Coatings with Added Bioactive Compounds: Antibacterial and Antioxidant Properties and Their Application to Food Products: A Review

et al. 2023

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Chitosan is the deacetylated form of chitin regarded as one of the most abundant polymers and due to its properties, both chitosan alone or in combination with bioactive substances for the production of biodegradable films and coatings is gaining attention in terms of applications in the food industry. To enhance the antimicrobial and antioxidant properties of chitosan, a vast variety of plant extracts have been incorporated to meet consumer demands for more environmentally friendly and synthetic preservative-free foods. This review provides knowledge about the antioxidant and antibacterial properties of chitosan films and coatings enriched with natural extracts as well as their applications in various food products and the effects they had on them. In a nutshell, it has been demonstrated that chitosan can act as a coating or packaging material with excellent antimicrobial and antioxidant properties in addition to its biodegradability, biocompatibility, and non-toxicity. However, further research should be carried out to widen the applications of bioactive chitosan coatings to more foods and industries as well was their industrial scale-up, thus helping to minimize the use of plastic materials.

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Investigation of physicochemical properties, antimicrobial and antioxidant activity of edible films based on chitosan/casein containing Origanum vulgare L. essential oil and its effect on quality maintenance of cherry tomato

Cited by 57 publications

References 37 publications

Improved alginate‐based films by Ylang‐ylang (Cananga odorata L) oil incorporation

Improved alginate‐based films by Ylang‐ylang (Cananga odorata L) oil incorporation

Characterization of Composite Film of Gelatin and Squid Pen Chitosan Obtained by High Hydrostatic Pressure

Chitosan Edible Films and Coatings with Added Bioactive Compounds: Antibacterial and Antioxidant Properties and Their Application to Food Products: A Review

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