Natural plant extracts as active components in chitosan-based films: A comparative study

Reduction in Spoilage Microbiota and Cyclopiazonic Acid Mycotoxin with Chestnut Extract Enriched Chitosan Packaging: Stability of Inoculated Gouda Cheese

“…All FFSs formulations were prepared at ambient conditions by adding predetermined amounts of CH (% w / v ) and GLY (% w / w , calculated per mass of CH) in the solvent (1% ( v / v ) aqueous solution of lactic acid) followed by continuous stirring (1000 rpm; 12 h; room temperature, 24 °C) on RCT magnetic stirrer (IKA, Staufen, Germany) [ 31 ]. The predetermined amounts of CE or TA were added subsequently after the mixing step, and the mixtures were homogenized (6000 rpm; 2 min) on Ultra-Turrax ® T50 (IKA) and left overnight to get rid of the air bubbles formed during this process.…”

A sustainable solution for enhanced food packaging via a science‐based composite blend of natural‐sourced chitosan and microbial extracellular polymeric substances

“…The utility of biopolymers along with chitosan may enhance the antioxidant, antimicrobial activities, and also enhance the film‐forming capability consequently increases the shelf life of food (Cazón et al., 2017; de Moraes Crizel et al., 2018; Swain et al., 2014, 2018). Chitosan blended with natural plant extract, honeysuckle flower extract, citrus extract, clove eugenol, maqui berry extracts (Alsaggaf et al., 2017; Bajić et al., 2019; Genskowsky et al., 2015; Vardaka et al., 2016; Villegas‐Rascón et al., 2018; L. Wang et al., 2017), and polyphenols, essential oil, and aromatic compounds from plants enhance the antioxidant and antibacterial activities (Kaya et al., 2018; Perdones et al., 2016). The common polymers, such as polyethylene (PE), polypropylene (PP), and polyethylene terephthalate (PET) have biological resistance and water barrier properties and these polymers are widely used for food packaging applications but at the same time they are hazardous too (Allahvaisi, 2012; Cazón et al., 2017; Gallego‐Schmid et al., 2019; Hernandez et al., 2019).…”

“…The utility of biopolymers along with chitosan may enhance the antioxidant, antimicrobial activities, and also enhance the film-forming capability consequently increases the shelf life of food (Cazón et al, 2017;de Moraes Crizel et al, 2018;Swain et al, 2014Swain et al, , 2018. Chitosan blended with natural plant extract, honeysuckle flower extract, citrus extract, clove eugenol, maqui berry extracts (Alsaggaf et al, 2017;Bajić et al, 2019;Genskowsky et al, 2015;Vardaka et al, 2016;Villegas-Rascón et al, 2018;L. Wang et al, 2017), and polyphenols, essential oil, and aromatic compounds from plants enhance the antioxidant and antibacterial activities (Kaya et al, 2018;Perdones et al, 2016).…”

From waste/residual marine biomass to active biopolymer-based packaging film materials for food industry applications – a review

“…without incorporated AAs) have showed certain antibacterial activity in the majority of overviewed studies (Table 1). However, in many cases a lack of the inhibition zone has been reported, whereby growth inhibition has been observed only in the area that is in direct contact with a film [131]. This is mostly on account of chitosan's solid-state possessed in the form of a film, which disallows efficient diffusion of chitosan into the agar medium and therefore to pathogenic microorganisms.…”

“…Table 4 summarizes the most recent studies on the antioxidant activity of chitosan-and alginate-based films with incorporated AAs. A good way of increasing the antioxidant activity via natural additives is by using extracts such as apple peel extract [173], Nigella sativa seed [175], thyme extract [194], peanut skin extract [177], Lepidium sativum seedcake extract [180], purple-fleshed sweet potato extract [169], tea extracts [172,206], mango leaf extract [165], carvacrol and pomegranate peel extracts [199], thinned young apples polyphenolic extract [193], grape seed extract [171], hop extract [130], oak extract [131], chestnut extract [187], Pistacia terebinthus (stem, leaf, and seed) extracts [200], etc. Moreover, the antioxidant activity can be enhanced by the incorporation of EOs obtained from Thymus species [196], apricot kernel [179], oregano and thyme [183], Origanum vulgare ssp.…”