Physical, mechanical and antibacterial properties of alginate film: Effect of the crosslinking degree and oregano essential oil concentration

Benavides, Sergio; Villalobos‐Carvajal, Ricardo; Reyes, Juan E.

doi:10.1016/j.jfoodeng.2011.05.023

Cited by 442 publications

(244 citation statements)

References 54 publications

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“…Decreases in TS and increases in EB are common results of essential-oil incorporation, and have been broadly discussed in research into other biopolymer films (Atarés et al, 2010;Benavides et al, 2012). Regardless of essential-oil type or concentration, Gram-negative E. coli O157:H7 was more resistant (P < 0.05) than Gram-positive S. aureus.…”

Section: Mechanical Propertiesmentioning

confidence: 97%

Physical, mechanical and barrier properties of corn starch films incorporated with plant essential oils

Ghasemlou

Aliheidari

Fahmi

et al. 2013

Carbohydrate Polymers

326

149

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Corn starch-based films are inherently brittle and lack the necessary mechanical integrity for conventional packaging. However, the incorporation of additives can potentially improve the mechanical properties and processability of starch films. In this work two essential oils, Zataria multiflora Boiss (ZEO) or Mentha pulegium (MEO) at three levels (1%, 2% and 3% (v/v)), were incorporated into starch films using a solution casting method to improve the mechanical and water vapour permeability (WVP) properties and to impart antimicrobial activity.

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Section: Mechanical Propertiesmentioning

confidence: 97%

Physical, mechanical and barrier properties of corn starch films incorporated with plant essential oils

Ghasemlou

Aliheidari

Fahmi

et al. 2013

Carbohydrate Polymers

326

149

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show abstract

“…The best balance of mechanical, barrier, thermal, antioxidant and antimicrobial properties is achieved when 9% of OEO is incorporated in poly (lactic acid)/polytrimenthylene carbonate films. OEO on alginatebased edible films have the potential to limit lipid oxidation, decrease shear forces, colour and water losses Oregano added bioactive films also modify consumer perception in terms of odour, flavour and overall acceptance [49][50][51]. OEO not necessarily need to be included in the wrapping film, as it can be spray in meat exudate absorbent pads to extend shelf life for two more days [52].…”

Section: Bioactive Filmsmentioning

confidence: 99%

Oregano Essential Oil in Animal Production

Alarcón-Rojo¹,

Janacua-Vidales²,

Monterrubio³

2017

Active Ingredients From Aromatic and Medicinal Plants

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There is an increasing interest in the use of natural additives in food production such as the use of phytogenic feed additives especially for use in swine and poultry. Essential oils are a natural alternative that can be used in animal feed due to their potential health benefits, improved performance and meat production. Oregano essential oil minimises meat downgrading due to transport stress or the modification of the ruminal microorganisms. This review suggested a promising development of food natural preservative against spoilage microorganisms in food systems by the use of oregano essential oil. The addition of oregano essential oil is a good way of preserving meat and could replace the synthetic antioxidants. Moreover, oregano oil and modified atmosphere packaging exhibit an additive preservation effect in fresh meat. Oregano essential oil is effective for controlling the growth of microorganisms. However, for meat quality, special attention should be put on the optimal oregano essential oil dose and meat handling to control or improve the physical, chemical and sensory properties of meat.

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“…Currently, plant EOs are being evaluated as alternative antibacterial treatments in fresh produce and their products. Many researchers have evaluated the antibacterial activities of EOs including lemon (Severino et al, 2014), cinnamon (Du et al, 2009;Knight and McKellar, 2007), clove (Du et al, 2009;Knight and McKellar, 2007), rosemary (Klancnik, 2009), oregano (Benavides et al, 2012;Gündüz et al, 2010), apricot (Friedman et al, 2004), Mentha piperita (Tyagi and Malik, 2011), persea (Joshi et al, 2010), Carum copticum (Hashemi et al, 2014) and Thymus vulgaris (Tsai et al, 2011), both in vitro and in food models such as fresh vegetables, fruit juices, etc. However, no studies have been conducted to evaluate the antibacterial effects of plant EOs (including star anise oil) in vegetable juice.…”

Section: Introductionmentioning

confidence: 99%

Efficacy of Essential Oils on Inactivation of Escherichia coli O157:H7 in Vegetable Juice

Pan

Mak

Nakano

2014

FSTR

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Physical, mechanical and antibacterial properties of alginate film: Effect of the crosslinking degree and oregano essential oil concentration

Cited by 442 publications

References 54 publications

Physical, mechanical and barrier properties of corn starch films incorporated with plant essential oils

Physical, mechanical and barrier properties of corn starch films incorporated with plant essential oils

Oregano Essential Oil in Animal Production

Efficacy of Essential Oils on Inactivation of Escherichia coli O157:H7 in Vegetable Juice

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