Biodegradable active food packaging structures based on hybrid cross-linked electrospun polyvinyl alcohol fibers containing essential oils and their application in the preservation of chicken breast fillets

2021 ◽  
Vol 27 ◽  
pp. 100613
Author(s):  
Gülden Göksen ◽  
Maria José Fabra ◽  
A. Pérez-Cataluña ◽  
H. Ibrahim Ekiz ◽  
Gloria Sanchez ◽  
...  
Keyword(s):  
Polyvinyl Alcohol ◽  
Essential Oils ◽  
Food Packaging ◽  
Chicken Breast ◽  
Active Food Packaging ◽  
Hybrid Cross

Enhanced functional properties of biodegradable Polyvinyl alcohol /carboxymethyl cellulose (PVA/CMC) composite films reinforced with L-alanine surface modified CuO nanorods

2021 ◽  
Author(s):  
Yamanappagouda Amaregouda ◽  
Kantharaju Kamanna ◽  
Tilak Gasti ◽  
Vijay Kumbar
Keyword(s):  
Polyvinyl Alcohol ◽  
Carboxymethyl Cellulose ◽  
Food Packaging ◽  
Composite Films ◽  
Nanocomposite Films ◽  
Soil Burial ◽  
High Antibacterial Activity ◽  
Active Food Packaging ◽  
Surface Modified ◽  
Cuo Nanorods

Abstract Herein, we described novel biogenic preparation of the CuO nanorods and its surface modification with L-alanine amino acid accelerated by microwave irradiation. The effect of surface functionalized CuO nanorods on the polyvinyl alcohol/carboxymethyl cellulose film physico-mechanical properties were investigated through various characterization techniques. The tensile strength was improved from 28.58 ± 0.73 MPa to 43.40 ± 0.93 MPa, UV shielding ability and barrier to the water vapors were highly enhanced when PVA/CMC matrices filled with 8 wt% of CuO-L-alanine. In addition, the prepared films exhibited acceptable overall migration limit and readily undergoes soil burial degradation. Nevertheless, CuO-L-alanine incorporated films showed potent antioxidant activity against DPPH radicals and had high antibacterial activity against Staphylococcus aureus and Escherichia coli, and antifungal activity against Candida albicans and Candida tropicalis. Furthermore, the nanocomposite films showed negligible cytotoxic effect on HEK293 and Caco-2 cell lines. In these contexts, the developed nanocomposite films can be implementing as an active food packaging material.

Essential oils in active food packaging

2019 ◽  
pp. 131-148
Author(s):  
Olga B. Alvarez-Pérez ◽  
Mónica L. Chávez-González ◽  
Anna Iliná ◽  
José Luis Martínez-Hernández ◽  
Elda Patricia Segura-Ceniceros ◽  
...  
Keyword(s):  
Essential Oils ◽  
Food Packaging ◽  
Active Food Packaging

scholarly journals The Use of Essential Oils in Active Food Packaging: A Review of Recent Studies

2019 ◽  
Vol 7 (11) ◽  
pp. 1799
Author(s):  
Muhammad Zeeshan Akram ◽  
Sema Yaman Fırıncıoğlu ◽  
Hassan Jalal ◽  
Sibel Canoğulları Doğan
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Food Industry ◽  
Food Packaging ◽  
Biological Activities ◽  
Food Additives ◽  
Biodegradable Films ◽  
Processed Food ◽  
Active Food Packaging

Public concern on the excessive use of synthetic food additives has raised a great interest to use natural products due to their potential in food and pharmacological industries. Nowadays, chemical food additives are questioned due to their contribution to the health risks and environmental impacts. Among natural additives, essential oils (EOs) are extracted from aromatic compounds and responsible for their biological activities namely antimicrobial and antioxidant capacity. Incorporation of bio-active compounds particularly EOs directly in food or edible/biodegradable food packaging seems to enhance the shelf life and quality characteristics of processed food and protect the consumers against oxidative and bacterial deterioration effects. However, inclusion of EOs in films/coatings for food packaging may put some effects on various properties (optic, tensile and etc.), which can affect the consumer acceptability. Their addition in food can cause some allergic and hypersensitivity reactions to the individuals who use them often. This paper aims to review the latest findings on the use of EOs incorporated with edible/biodegradable films and coatings to enhance the shelf life and quality of the food. Further investigations about essential oils are expected to clarify their exact action and build up their standard use in food industry.

scholarly journals Antimicrobial ZnO Nanoparticle–Doped Polyvinyl Alcohol/Pluronic Blends as Active Food Packaging Films

2020 ◽  
Vol 37 (4) ◽  
pp. 2000006 ◽  
Author(s):  
Khaled M. Amin ◽  
Abir M. Partila ◽  
Hassan A. Abd El‐Rehim ◽  
Noha M. Deghiedy
Keyword(s):  
Polyvinyl Alcohol ◽  
Food Packaging ◽  
Zno Nanoparticle ◽  
Packaging Films ◽  
Active Food Packaging ◽  
Food Packaging Films

Sodium lactate loaded chitosan-polyvinyl alcohol/montmorillonite composite film towards active food packaging

2017 ◽  
Vol 42 ◽  
pp. 101-108 ◽  
Author(s):  
Lidan Zhang ◽  
Hualin Wang ◽  
Chongyang Jin ◽  
Ru Zhang ◽  
Linlin Li ◽  
...  
Keyword(s):  
Polyvinyl Alcohol ◽  
Composite Film ◽  
Food Packaging ◽  
Sodium Lactate ◽  
Active Food Packaging

scholarly journals Arrowroot Starch-Based Films Incorporated With a Carnauba Wax Nanoemulsion, Cellulose Nanocrystals, and Essential Oils: a New Functional Material for Food Packaging Applications

2021 ◽  
Author(s):  
Josemar Gonçalves de Oliveira Filho ◽  
Beatriz Regina Albiero ◽  
Lavínia Cipriano ◽  
Carmen Cris de Oliveira Nobre Bezerra ◽  
Fernanda Campos Alencar Oldoni ◽  
...  
Keyword(s):  
Water Vapor ◽  
Essential Oils ◽  
Cellulose Nanocrystals ◽  
Food Packaging ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Mentha Spicata ◽  
Carnauba Wax ◽  
Active Food Packaging ◽  
Arrowroot Starch

Abstract Arrowroot starch (AA)-based films incorporated with a carnauba wax nanoemulsion (CWN), cellulose nanocrystals (CNCs), and essential oils (EOs) from Mentha spicata (MEO) and Cymbopogon martinii (CEO) were produced using the casting technique and then characterized in terms of their water barrier, tensile, thermal, optical, and microstructural properties and in vitro antifungal activity against Rhizopus stolonifer and Botrytis cinerea. Whereas the incorporation of CNCs decreased the moisture content and water vapor permeability of the AA/CWN/CNC film, the additional incorporation of either EO decreased the transparency and affected the microstructure of the AA/CWN/CNC/EO nanocomposites. MEO and CEO incorporation improved the thermal stability of the films and provided excellent protection against fruit-spoiling fungi. Because of their excellent barrier properties against fungal growth, water vapor permeability, and ultraviolet and visible light, these AA/CWN/CNC/EO films have promising potential for application as active food packaging or coating materials.

scholarly journals The production of ecofriendly biofilm with natural oil for food packaging

2020 ◽  
Author(s):  
Emine Arman Kandirmaz ◽  
◽  
Omer Bunyamin Zelzele ◽  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Shelf Life ◽  
Food Packaging ◽  
Biological Activities ◽  
Uv Spectroscopy ◽  
Antimicrobial Properties ◽  
Active Packaging ◽  
E Coli ◽  
Active Food Packaging

The use of edible biofilms in food packaging reduces the use of petrochemical polymers that are harmful to human health, such as PE, PP, PET. The second most common biopolymer in nature, chitosan is a nontoxic, nonantigenic, biocompatible and biodegradable polymer. Considering these features, it is frequently used in food packaging applications. Increasing needs for food amount and quality canalized food ındustry to fund in new packaging techniques that improve storage life and grade of foods. Active packaging systems, one of these methods, can be designed as a sensor, antimicrobial or antimigrant in order to extend the shelf life of the food product and to inform the shelf life in possible degradation. Essential oils, which are antimicrobial environmentally friendly packaging material additives, are used due to their effective biological activities. Essential oils that have known antimicrobial properties include lavender, rosemary, mint, eucalyptus and geranium. These oils are also edible. In this study, it is aimed to produce antimicrobial, ecofriendly, edible, printable biofilm for active packaging, using chitosan and peppermint essential oil. For this purpose, chitosan biofilms containing different rates (0, 1, 2.5, 5, 10%) of peppermint essential oil were produced by solvent casting method. Surface morphology were examined by SEM. The transparency of biofilms was determined by UV spectroscopy. Antimicrobial properties of the obtained films were determined against S. aureus and E. coli. Biofilms were printed with screen printing. The color, gloss, contact angle, surface tension values of all printed and unprinted samples were examined. As a result, chitosan biofilms which are loaded with peppermint essential oil were successfully produced. Biofilms are colorless, highly transparent and have good printability. It is concluded that the amount of peppermint essential oil increased inhibitory feature against S. aureus and E. coli. When the obtained results are examined, it is determined that the printable, ecofriendly, edible biofilms can be used in active food packaging applications.

scholarly journals Essential oils as additives in active food packaging

2021 ◽  
Vol 343 ◽  
pp. 128403 ◽  
Author(s):  
Shubham Sharma ◽  
Sandra Barkauskaite ◽  
Amit K. Jaiswal ◽  
Swarna Jaiswal
Keyword(s):  
Essential Oils ◽  
Food Packaging ◽  
Active Food Packaging

Fabrication of rosemary essential oil microcapsules and using in active packaging

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Emine Arman Kandirmaz
Keyword(s):  
Essential Oils ◽  
Food Packaging ◽  
Whey Protein Concentrate ◽  
Wall Material ◽  
Color Changes ◽  
Coated Papers ◽  
Active Food Packaging ◽  
Freeze Dried ◽  
Rosemary Oil ◽  
Surface Morphologies

Abstract Essential oils are interesting plant extracts that are used for preservation in food field. They can be used in antibacterial food packaging systems. The disadvantage of essential oils is that they degrade due to light and heat and lose their biological activity. Encapsulation techniques enable essential oils to be protected them. In this study wall material maltodextrin and whey protein concentrate were used. The emulsions were prepared with rosemary oil and wall material. Freeze dried capsules were synthesized. The encapsulation efficiencies, surface morphologies and particle size distributions were determined. In addition, the paper coating formulations were prepared with rosemary oil capsule by different concentrations and applicate them onto the paper. Antimicrobial test was applied to both gram negative and positive bacteria on the coated papers. In addition, color, gloss and contact angle were measured by spectrophotometer, glossmeter and goniometer, respectively. The offset test prints were made on the coated papers, and the color and gloss of the prints were measured and the color changes were calculated. As a result, capsules with rosemary oil were produced. It was determined that rosemary coated papers showed activity against E. coli bacteria and this paper could be used in active food packaging.

Potential application of bioactive compounds in essential oils from selected Malaysian herbs and spices as antifungal agents in food systems

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 223-237
Author(s):  
M. Ramli ◽  
Nor-Khaizura M.A.R. ◽  
Nur Hanani Z.A. ◽  
Y. Rukayadi ◽  
N.I.P. Samsudin
Keyword(s):  
Essential Oils ◽  
Bioactive Compounds ◽  
Food Systems ◽  
Food Packaging ◽  
Control Strategies ◽  
Packaging System ◽  
Propenoic Acid ◽  
Active Food Packaging ◽  
Excellent Candidate ◽  
Herbs And Spices

Essential oils have a long history in their variety of applications. Although essential oils of various herbs and spices from other parts of the world have shown antimicrobial effects, those from Malaysian herbs remain underreported. Thus, can be further utilized in the search for novel bioactive compounds as natural antimicrobials to fulfil the consumers' demand for safer, healthier, and higher‐quality foods with longer shelf life. In the present work, the essential oils from ten herbs and spices namely betel, cinnamon, clove, coriander, galangal, ginger, lemongrass, lime, nutmeg, and turmeric, selected based on their abundance and economic importance, were analysed by gas chromatography and mass spectrometry. A total of 120 bioactive compounds were detected. The major (>10%) bioactive compounds were anethole, 26.25% (betel), cinnamaldehyde, 63.39% (cinnamon), eugenol, 87.16% (clove), linalool, 54.79% (coriander), propenoic acid, 29.56% (galangal), α-zingiberene, 26.32% (ginger), geranial, 42.61% (lemongrass), limonene, 39.84% (lime), β-phellandrene, 27.80% (nutmeg), and ar-turmerone, 41.81% (turmeric). All essential oils also yielded minor (<10%) bioactive compounds of different classes. Some of these major and minor bioactive compounds have been reported to exert fungicidal/fungistatic effects and could be an excellent candidate in the development of efficient fungal spoilage control strategies such as an active food packaging system.

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