Investigation of the physical properties, antioxidant and antimicrobial activity of ternary potato starch-furcellaran-gelatin films incorporated with lavender essential oil

Jamróz, Ewelina; Juszczak, Lesław; Kucharek, Mateusz

doi:10.1016/j.ijbiomac.2018.04.014

Cited by 137 publications

(56 citation statements)

References 46 publications

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“…In addition, various types of antimicrobial EO additives and concentrates have been applied to the composite film to overcome microbial activity in the film. Improving these completely biodegradable packaging films is helpful in resolving the ongoing environmental issues and gradually replacing traditional packaging materials that are commonly used [ 57 , 58 ].…”

Section: Starch-based Polymer Film Incorporated With Antimicrobialmentioning

confidence: 99%

“…A considerable amount of literature has been published on starch biopolymer reinforced with EOs. Jamróz et al [ 58 ] conducted a research on the addition of lavender EOs (LEOs) to starch, furcellar and gelatin (S/F/G) films with respect to mechanical properties. The tensile strength reduced significantly with increasing oil concentration, while the elongation at break parameters remained.…”

Section: Starch-based Polymer Film Incorporated With Antimicrobialmentioning

confidence: 99%

“…The water content of the potato starch film was obtained by Jamróz et al [ 58 ] at the concentrations of 0%, 2%, 4%, and 6% LEOs. There was a reduction in the absorption of water in the film when LEOs were added as compared to the control test.…”

Section: Starch-based Polymer Film Incorporated With Antimicrobialmentioning

confidence: 99%

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Antimicrobial Activities of Starch-Based Biopolymers and Biocomposites Incorporated with Plant Essential Oils: A Review

et al. 2020

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Recently, many scientists and polymer engineers have been working on eco-friendly materials for starch-based food packaging purposes, which are based on biopolymers, due to the health and environmental issues caused by the non-biodegradable food packaging. However, to maintain food freshness and quality, it is necessary to choose the correct materials and packaging technologies. On the other hand, the starch-based film’s biggest flaws are high permeability to water vapor transfer and the ease of spoilage by bacteria and fungi. One of the several possibilities that are being extensively studied is the incorporation of essential oils (EOs) into the packaging material. The EOs used in food packaging films actively prevent inhibition of bacteria and fungi and have a positive effect on food storage. This work intended to present their mechanical and barrier properties, as well as the antimicrobial activity of anti-microbacterial agent reinforced starch composites for extending product shelf life. A better inhibition of zone of antimicrobial activity was observed with higher content of essential oil. Besides that, the mechanical properties of starch-based polymer was slightly decreased for tensile strength as the increasing of essential oil while elongation at break was increased. The increasing of essential oil would cause the reduction of the cohesion forces of polymer chain, creating heterogeneous matrix and subsequently lowering the tensile strength and increasing the elongation (E%) of the films. The present review demonstrated that the use of essential oil represents an interesting alternative for the production of active packaging and for the development of eco-friendly technologies.

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Section: Starch-based Polymer Film Incorporated With Antimicrobialmentioning

confidence: 99%

Section: Starch-based Polymer Film Incorporated With Antimicrobialmentioning

confidence: 99%

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Antimicrobial Activities of Starch-Based Biopolymers and Biocomposites Incorporated with Plant Essential Oils: A Review

et al. 2020

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“…Combination of CS and GL bio-based films with EOs to create bio-based active films is one of the promising strategies that is employed by the food industries to reduce the use of chemical additives (Jamróz, Juszczak, & Kucharek, 2018). The incorporation of EOs into the films instead of applying them directly on foods is an alternative to extend the shelf life of the food and to achieve the desired goal with lower oil concentrations, thus limiting strong aroma and possible changes in the organoleptic properties of the food (Salgado, López-Caballero, Gómez-Guillén, Mauri, & Montero, 2013).…”

Section: Introductionmentioning

confidence: 99%

Comprehensive characterization of active chitosan-gelatin blend films enriched with different essential oils

et al. 2019

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Natural extracts and plant essential oils (EOs) have long been recognized as valid alternatives to synthetic food additives owing to their proved wide-spectrum antimicrobial capacity. The main aim of this study was to characterize the physical, mechanical, water barrier, microstructural and antimicrobial properties of chitosan-gelatin blend films enriched with cinnamon, citronella, pink clove, nutmeg and thyme EOs. The film microstructure determined by scanning electron microscopy, showed that all active films had heterogeneous surface: in particular, films including cinnamon, nutmeg and thyme EOs showed remarkable pores on the surface. The possible interaction of chitosan-gelatin blend film with incorporated EOs was investigated using Fourier-transform infrared (FT-IR) spectroscopy. Presence of new bands and changes in the FT-IR spectra confirmed intermolecular interactions between the chitosan-gelatin matrix and the EOs. The antimicrobial activity of films was determined using the disk diffusion assay. Active films inhibited the growth of four major food bacterial pathogens including Campylobacter jejuni, Escherichia coli, Listeria monocytogenes and Salmonella typhimurium and, among the tested EOs, thyme was the most effective (p<0.05).

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“…There are many serious issues regarding unlawful and lawful foods which are affecting Muslims in recent times. It can be produced from tubers like potato starch which is halal, cheapest and excellent (Jamróz et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Optimization of potato starch gel formulation as green alternative of animal-sourced gelatin

et al. 2021

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This study was aimed at optimization of potato starch gel preparation process by response surface methodology and various process parameters were optimized for textural, gelation and sensory properties. 3D response surface and contour plots showed that independent variables, such as extraction time, extraction temperature and potato starch concentration significantly affected (p < 0.05) texture of potato starch gel. It was observed from RSM analysis that target responses regarding texture characteristics (hardness 1, hardness 2, springiness and chewiness) were significantly reliant on potato starch conc. followed by extraction time and temperature. T o was found in range from 102.98 to 109.87 °C whereas, the mean T o was maintained at 107.20 °C. It was evident from data of experimental runs that T o showed relatively consistent tendency in majority of samples while, experimental runs no. 4 and 5 exhibited a maxima and minima of 109.87 °C and 102.98 °C, respectively. It was evident from T o value that starch granules were subjected to degree of disintegration in its internal granules structure, and this disintegration led to polysaccharides release in surrounding medium.

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Investigation of the physical properties, antioxidant and antimicrobial activity of ternary potato starch-furcellaran-gelatin films incorporated with lavender essential oil

Cited by 137 publications

References 46 publications

Antimicrobial Activities of Starch-Based Biopolymers and Biocomposites Incorporated with Plant Essential Oils: A Review

Antimicrobial Activities of Starch-Based Biopolymers and Biocomposites Incorporated with Plant Essential Oils: A Review

Comprehensive characterization of active chitosan-gelatin blend films enriched with different essential oils

Optimization of potato starch gel formulation as green alternative of animal-sourced gelatin

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