Nanoencapsulation and immobilization of cinnamaldehyde for developing antimicrobial food packaging material

Makwana, Sanjaysinh; Choudhary, Ruplal; Dogra, Navneet; Kohli, Punit; Haddock, John D.

doi:10.1016/j.lwt.2014.01.043

Cited by 112 publications

(45 citation statements)

References 25 publications

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“…There have been several reports in which controlled release coating technologies have been combined with surface immobilization to prepare antimicrobial coatings. In a recent study [58], Makwana et al, covalently attached polydiacetylene liposomes containing cinnamaldehyde onto an amine-functionalized silane monolayer on piranha treated glass. The authors also explored immobilizing the liposomes on amine-functionalized PLA films.…”

Section: Antimicrobialmentioning

confidence: 99%

Active Packaging Coatings

et al. 2015

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Active food packaging involves the packaging of foods with materials that provide an enhanced functionality, such as antimicrobial, antioxidant or biocatalytic functions. This can be achieved through the incorporation of active compounds into the matrix of the commonly used packaging materials, or by the application of coatings with the corresponding functionality through surface modification. The latter option offers the advantage of preserving the packaging materials' bulk properties nearly intact. Herein, different coating technologies like embedding for controlled release, immobilization, layer-by-layer deposition, and photografting are explained and their potential application for active food packaging is explored and discussed.

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Section: Antimicrobialmentioning

confidence: 99%

Active Packaging Coatings

et al. 2015

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“…In industrial area of fresh products, oxygen scavengers, carbon dioxide emitters, and ethylene absorbents were applied in order to keep freshness of the products by controlling respiration rate or delaying ripeness. Recently, functional capsules have been studied for giving antimicrobial and antioxidant effects to food system (Ko and others ; López‐Córdoba and others ; Makwana and others ). In the present study, antimicrobial and antifungal effects of the thyme oil‐loaded N‐HNT capsule were identified over the storage time.…”

Section: Resultsmentioning

confidence: 99%

Thyme Oil Encapsulated in Halloysite Nanotubes for Antimicrobial Packaging System

Lee

Seo

Park

2017

Journal of Food Science

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An antimicrobial capsule releasing thyme oil was developed using modified halloysite nanotubes (HNTs). In order to increase the pore volume, HNTs were treated with 5.0 mol/L NaOH solution, which resulted in the encapsulation of more thyme oil molecules inside the HNTs. The morphology of the raw HNTs and NaOH-treated HNTs (N-HNTs) was characterized using transmission electron microscopy and nitrogen adsorption-desorption analysis. The loading capacity increased from 180.7 ± 12.7 to 256.4 ± 16.7 mg thyme oil/g HNT after the NaOH treatment. The aerial release characteristics of thyme oil from both the HNT capsules were investigated in a closed-package atmosphere system at 4, 25, and 40 °C. The antimicrobial activity of the capsule against Escherichia coli O157:H7 was determined using the vapor phase assay. Moreover, the antimicrobial effects of the capsule against E. coli O157:H7, total mesophilic aerobic bacteria (MAB), and molds and yeasts (MY) on the surfaces of cherry tomatoes were investigated at 4 and 25 °C for 5 d. When the cherry tomatoes were exposed to the thyme oil-loaded N-HNT capsule, the number of E. coli O157:H7, MAB, and MY significantly reduced during storage.

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“…Cinnamaldehyde also showed antimicrobial activity in glass coated with nano-liposomes [25]. Some studies also showed the effect of some EOs on Salmonella Enteritidis in egg products.…”

Section: Introductionmentioning

confidence: 94%