Preparation and evaluation of antioxidant packaging films made of polylactic acid containing thyme, rosemary, and oregano essential oils

Zeid, A.; Karabagias, Ioannis K.; Nassif, M. R. M.; Kontominas, Michael G.

doi:10.1111/jfpp.14102

Cited by 56 publications

(32 citation statements)

References 36 publications

(61 reference statements)

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“…The film's water vapor permeability did not vary with the incorporation of MMT or GEO (p > 0.05), except for the film chitosan + 2% GEO + MMT that presented a lower barrier to water vapor when compared to chitosan or chitosan + MMT films (p < 0.05); however, this difference was not significant in relation to the other films also incorporated with GEO or GEO + MMT (p > 0.05; Table 3). Similar results were reported in a recent study with PLA incorporated with different essential oils at 10% (w/w) [59], the authors used thyme, rosemary, or oregano EOs to add antioxidant properties to the bio-based films and did not found statistical differences in the composites' WPV.…”

Section: Barrier Propertiessupporting

confidence: 84%

“…Materials with lower tensile strength and higher plasticity (%EAB) are also less rigid, which was also observed for chitosan films with the incorporation of GEO (statistically reduced the elastic modulus, p < 0.05; Table 2). Similar behavior was also observed in chitosan films incorporated with cinnamon essential oil [52] or in PLA films incorporated with different types of essential oils [59].…”

Section: Thickness and Mechanical Propertiessupporting

confidence: 76%

“…The incorporation of lipids into the polymeric matrix of films induces the formation of heterogeneous and discontinuous structures, which affect the mechanical resistance of the polymers by the partial replacement of the strong polar chemical bonds chitosan-chitosan (between the chitosan molecules) by weaker interactions between chitosan-GEO (active molecules present in GEO) [23]. Several authors reported a reduction in TS of different biopolymers due to the incorporation of essential oils into their structure (ginger and cinnamon EOs in sodium caseinate films [57]; oregano EO in triticale protein films [58]; thyme, rosemary, and oregano EOs in polylactic acid (PLA) films [59], or essential oils extracted from roots (gingers and saffron) incorporated into gelatin films extracted from fish skin [47]). This behavior was also observed, however with less intensity in chitosan films incorporated with REO [16], probably due to the different chemical compositions of the oils [23].…”

Section: Thickness and Mechanical Propertiesmentioning

confidence: 99%

“…al. (2019) [59], it is difficult to compare results with different types of materials and additives under different processing conditions; thus, it is crucial to have more available data regarding these novel materials. Furthermore, the application of other techniques to study the rheology of the film form dispersion may contribute with valuable information for understanding the materials' behavior, as it will influence their final specific application [56].…”

Section: Thickness and Mechanical Propertiesmentioning

confidence: 99%

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Physical and Morphological Characterization of Chitosan/Montmorillonite Films Incorporated with Ginger Essential Oil

et al. 2019

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Novel bionanocomposite films of chitosan/montmorillonite (CS/MMT) activated with ginger essential oil (GEO) were produced and characterized in terms of their physical and morphological properties. The homogenization process led to a good interaction between the chitosan and the nanoparticles, however the exfoliation was diminished when GEO was incorporated. Film glass transition temperature did not statistically change with the incorporation of either MMT or GEO, however the value was slightly reduced, representing a relaxation in the polymer chain which corroborated with the mechanical and barrier properties results. Pristine chitosan films showed excellent barrier properties to oxygen with a permeability of 0.184 × 10−16 mol/m·s·Pa being reduced to half (0.098 × 10−16 mol/m·s·Pa) when MMT was incorporated. Although the incorporation of GEO increased the permeability values to 0.325 × 10−16 mol/m·s·Pa when 2% of GEO was integrated, this increment was smaller with both MMT and GEO (0.285 × 10−16 mol/m·s·Pa). Bionanocomposites also increased the UV light barrier. Thus, the produced bioplastics demonstrated their ability to retard oxidative processes due to their good barrier properties, corroborating previous results that have shown their potential in the preservation of foods with high unsaturated fat content.

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Section: Barrier Propertiessupporting

confidence: 84%

Section: Thickness and Mechanical Propertiessupporting

confidence: 76%

Section: Thickness and Mechanical Propertiesmentioning

confidence: 99%

Section: Thickness and Mechanical Propertiesmentioning

confidence: 99%

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Physical and Morphological Characterization of Chitosan/Montmorillonite Films Incorporated with Ginger Essential Oil

et al. 2019

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“…have been successfully used to prevent oxidation in a wide variety of foodstuffs. 5 Rosemary (Rosmarinus officinalis) has been used by ancient civilizations in culinary, medicinal, and cosmetic applications. It has been reported to possess antioxidant, antimicrobial, and antiviral properties.…”

Section: Introductionmentioning

confidence: 99%

Determination of antioxidant activity of surface‐treated PET films coated with rosemary and clove extracts

et al. 2017

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Commercial PET films were surface treated and subsequently coated with either rosemary (RME) or clove (CE) extracts. Surface treatments involved (1) corona treatment, (2) chemical modification, and (3) plasma treatment. Radical scavenging activity (RSA) of both pure plant extracts and coated film extracts were determined using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method. RME-coated films showed a % RSA of 25.6%, 22.4%, and 24.1% for plasma, chemical modification, and corona treatment, respectively, at an extract concentration of 1402 ppm, respectively, while pure RME showed a %RSA of 16.0%. Respective %RSA values for CE were 25.0% for plasma, 25.2% for chemically modified, and 25.2% for corona-treated films at 1402 ppm, while pure CE showed a %RSA of 47.6%. Thiobarbituric acid (TBA) test, performed on ground fish muscle wrapped in all types of employed films, showed a remarkable decrease in the degree of fish oxidation ranging between 50.0 and 80.0% after 6 days of storage. Contact angle measurements confirmed that surface chemically modified films had the highest adhesion strength followed by corona and plasma-treated films. Scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), and X-ray photoelectron spectroscopy (XPS) data also supported contact angle measurements. Finally, the oxygen permeability of surface-treated films did not differ from untreated films indicating that surface treatment did not affect film barrier properties.

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Expanding the shelf life of chicken fillets by the use of polylactic acid (PLA) active films: An investigation of orange oil antibacterial potential

Yildiz,

Aydogdu Emir

2024

Polymer Engineering & Sci

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In this study, orange oil was incorporated into biodegradable polylactic acid (PLA) at various concentrations (1.25%, 1.875%, 2.5%, and 3.75% w/v) to develop potential antimicrobial food packages. Increasing orange oil concentration caused a gradual increase in the films' opacity values, making them more appropriate for packaging of foods having a potential to be affected from UV‐light. Independent of orange oil concentration, the water vapor permeability of the films decreased. While orange oil incorporation did not alter thermal stability of the active films, a slight reduction in glass transition and melting temperature values was observed. The antimicrobial activity of the films was examined on the most common food‐borne pathogens (E. coli, S. aureus), and it is only the film containing 3.75% w/v (PLA_3) that showed an inhibitory activity on both microorganisms. Finally, the shelf life of the chicken fillets packed with neat PLA (PLA_0) and PLA_3 films was compared, and PLA_3 increased the shelf life up to day‐9.Highlights Various concentrations of orange oil were used to develop active polylactic acid (PLA) films. Opacity of the films increased with increasing oil concentration. Incorporation of orange oil resulted in decreasing water vapor permeability. Orange oil worsened both tensile strength and elongation at break of films. PLA_3 inhibited the growth of microorganisms and extended the shelf life of chicken fillet.

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Preparation and evaluation of antioxidant packaging films made of polylactic acid containing thyme, rosemary, and oregano essential oils

Cited by 56 publications

References 36 publications

Physical and Morphological Characterization of Chitosan/Montmorillonite Films Incorporated with Ginger Essential Oil

Physical and Morphological Characterization of Chitosan/Montmorillonite Films Incorporated with Ginger Essential Oil

Determination of antioxidant activity of surface‐treated PET films coated with rosemary and clove extracts

Expanding the shelf life of chicken fillets by the use of polylactic acid (PLA) active films: An investigation of orange oil antibacterial potential

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