Antimicrobial, Mechanical, and Barrier Properties of Cassava Starch−Chitosan Films Incorporated with Oregano Essential Oil

2009 ◽  
Vol 57 (16) ◽  
pp. 7499-7504 ◽  
Author(s):  
Franciele M. Pelissari ◽  
Maria V. E. Grossmann ◽  
Fabio Yamashita ◽  
Edgardo Alfonso G. Pineda
Keyword(s):  
Essential Oil ◽  
Barrier Properties ◽  
Cassava Starch ◽  
Oregano Essential Oil ◽  
Chitosan Films

scholarly journals Developed Chitosan/Oregano Essential Oil Biocomposite Packaging Film Enhanced by Cellulose Nanofibril

Polymers ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 1780
Author(s):  
Shunli Chen ◽  
Min Wu ◽  
Caixia Wang ◽  
Shun Yan ◽  
Peng Lu ◽  
...  
Keyword(s):  
Tensile Strength ◽  
Essential Oil ◽  
Food Packaging ◽  
Transmission Rate ◽  
Cellulose Nanofibrils ◽  
Barrier Properties ◽  
Light Transmittance ◽  
Rate Reduction ◽  
Packaging Film ◽  
Oregano Essential Oil

The use of advanced and eco-friendly materials has become a trend in the field of food packaging. Cellulose nanofibrils (CNFs) were prepared from bleached bagasse pulp board by a mechanical grinding method and were used to enhance the properties of a chitosan/oregano essential oil (OEO) biocomposite packaging film. The growth inhibition rate of the developed films with 2% (w/w) OEO against E. coli and L. monocytogenes reached 99%. With the increased levels of added CNFs, the fibrous network structure of the films became more obvious, as was determined by SEM and the formation of strong hydrogen bonds between CNFs and chitosan was observed in FTIR spectra, while the XRD pattern suggested that the strength of diffraction peaks and crystallinity of the films slightly increased. The addition of 20% CNFs contributed to an oxygen-transmission rate reduction of 5.96 cc/m2·day and water vapor transmission rate reduction of 741.49 g/m2·day. However, the increase in CNFs contents did not significantly improve the barrier properties of the film. The addition of 60% CNFs significantly improved the barrier properties of the film to light and exhibited the lowest light transmittance (28.53%) at 600 nm. Addition of CNFs to the chitosan/OEO film significantly improved tensile strength and the addition of 60% CNFs contributed to an increase of 16.80 MPa in tensile strength. The developed chitosan/oregano essential oil/CNFs biocomposite film with favorable properties and antibacterial activity can be used as a green, functional material in the food-packaging field. It has the potential to improve food quality and extend food shelf life.

Antimicrobial activity and physicochemical characterization of thermoplastic films based on bitter cassava starch, nanocellulose and rosemary essential oil

2021 ◽  
pp. 875608792110238
Author(s):  
Josette Araya ◽  
Marianelly Esquivel ◽  
Guillermo Jimenez ◽  
Diana Navia ◽  
Luis Poveda
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Shelf Life ◽  
Physicochemical Characterization ◽  
Barrier Properties ◽  
Cassava Starch ◽  
Vapor Permeability ◽  
Natural Polymers ◽  
Rosemary Essential Oil

Extended shelf-life of many foods is a modern requirement that has been achieved by means of fossil-based plastic films despite their environmental issues. Recently, starch-based, fully biodegradable thermoplastics are gaining momentum as packaging material; however, if they are in contact with food, aspects such storage, water interaction and spoilage due to microorganisms must be considered. Essential oils are of great interest due to their antimicrobial action, so incorporating these compounds into natural polymers can promote a longer shelf life through active packaging. In this study, antibacterial activity, optical, mechanical and barrier properties of thermoplastic starch (TPS) films based on cassava starch ( Manihot esculenta Crantz) and rosemary essential oil (REO) were studied. Furthermore, the effect of cellulose nanocrystals (CNC) on TPS properties were surveyed. Film mechanical properties and those related to the interaction with water, showed that the highest resistance and barrier properties corresponded to the TPS/CNC 15% film, while adding oil to the films increased morphological heterogeneity, contributed to reduce tensile strength, and increased water solubility and water vapor permeability. Likewise, TPS films containing rosemary oil showed enhanced antibacterial activity mostly against E. coli and S. aureus bacteria and A. niger fungus. Therefore, adding essential oils as natural additives favors using these biocomposites as functional packaging, and as potential replacements for single-use plastics.

scholarly journals Elaboration of an Antimicrobial, Biodegradable and Aromatic Film Against the Natural Contamination of Sliced Mozzarella Cheese

2019 ◽  
Vol 4 (6) ◽  
pp. 1-5
Author(s):  
Ilana Racowski ◽  
Catia Palma de Moura Almeida ◽  
Camila Martim de Andrade Silva ◽  
Gabriela Tapias De Carvalho
Keyword(s):  
Essential Oil ◽  
Gum Arabic ◽  
Cassava Starch ◽  
Mozzarella Cheese ◽  
Casting Method ◽  
Fungicidal Action ◽  
Oregano Essential Oil ◽  
Biodegradable Packaging ◽  
Natural Contamination ◽  
Chemical Preservatives

The search for foods that do not use chemical preservatives in their composition has been growing over the years, and as a result, studies on active packaging have been intensified, which has as principle, in addition to protecting, transporting and containing the food, interact with it. In this context, the present study has developed an active antimicrobial, aromatic and biodegradable packaging in order to reduce the natural contamination of sliced Mozzarella cheese, which has shelf life of five days after manipulation. For this, a film was developed containing cassava starch, a plasticizing agent, gum arabic and oregano essential oil, as an antimicrobial agent. The research used the serial dilution methodology for counting and to aid in the isolation of the product natural contamination. The diffusion methodology in Agar in PDA medium with chloramphenicol was used to identify the antimicrobial power of the polymer matrix and the Casting method for film manufacture. With the results, it was possible to identify that only the film with the addition of oregano essential oil showed fungicidal action when compared to the same film without it, forming an inhibition halo of about 25 mm against Hyphopichia burtonii yeast isolated from the product itself, when stored under conditions stipulated by the supplier (Styrofoam trays stored in conventional refrigerator).

Application of active cassava starch films incorporated with oregano essential oil and pumpkin residue extract on ground beef

2017 ◽  
Vol 37 (4) ◽  
pp. e12355 ◽  
Author(s):  
Karine dos Santos Caetano ◽  
Claudia Titze Hessel ◽  
Eduardo Cesar Tondo ◽  
Simone Hickmann Flôres ◽  
Florencia Cladera-Olivera
Keyword(s):  
Essential Oil ◽  
Ground Beef ◽  
Cassava Starch ◽  
Oregano Essential Oil ◽  
Starch Films

scholarly journals Chitosan/Thyme Oil Systems as Affected by Stabilizing Agent: Physical and Antimicrobial Properties

Coatings ◽  
2019 ◽  
Vol 9 (3) ◽  
pp. 165 ◽  
Author(s):  
Jana Sedlaříková ◽  
Magda Janalíková ◽  
Ondřej Rudolf ◽  
Jana Pavlačková ◽  
Pavlína Egner ◽  
...  
Keyword(s):  
Essential Oil ◽  
Antimicrobial Properties ◽  
Barrier Properties ◽  
Tween 20 ◽  
Stabilizing Agents ◽  
Chitosan Matrix ◽  
Thyme Essential Oil ◽  
Hydrophilic Lipophilic Balance ◽  
Film Forming ◽  
Chitosan Films

Antimicrobial biopolymer films and coatings are of great interest for many applications. Different chitosan systems were prepared and characterized to evaluate the effect of their composition on the physical and antimicrobial properties. Three types of emulsifiers (Tween 20, 80, and 85) were used as stabilizing agents, combined with thyme essential oil (from two producers) applied as an active substance. A predominant role of the applied stabilizer and its hydrophilic–lipophilic balance value was proven. The incorporation of thyme essential oil and surfactant into the chitosan matrix led to a significant decrease of particle size in film-forming solutions, as well as a thickness increase and the enhancement of the barrier properties in chitosan films. Antimicrobial effects were provided even at the lowest tested concentration of thyme essential oil. Hence, the prepared chitosan films represent promising candidates in antimicrobial packaging applications.

Application of Chitosan Films Enriched with Oregano Essential Oil on Bologna – Active Compounds and Sensory Attributes

2006 ◽  
Vol 12 (2) ◽  
pp. 111-117 ◽  
Author(s):  
S. Chi ◽  
S. Zivanovic ◽  
M. P. Penfield
Keyword(s):  
Essential Oil ◽  
Meat Product ◽  
Chitosan Film ◽  
Processed Meat ◽  
Oregano Essential Oil ◽  
Before And After ◽  
Film Preparation ◽  
Chitosan Films ◽  
Gas Chromatography Mass Spectroscopy ◽  
Essential Oil Compounds

Chitosan films prepared with oregano essential oil were applied on bologna slices. Release of the essential oil compounds during film preparation and application on the meat product and consumer acceptability of bologna enriched with oregano essential oil were tested. Oregano essential oil compounds were quantified by gas chromatography mass spectroscopy (GCMS) after extraction from the filmforming solution, films before and after application on bologna and from bologna slices before and after application of the films. The results indicated that the concentration of components of the essential oil sharply decreased during film preparation, e.g. from 757.7 ppm carvacrol in film-forming solution to 2.1 ppm in dried films. No carvacrol was detected in the films after application on bologna for 5 days at 4°C, mainly due to its diffusion into bologna. It seemed that the moisture and high lipid content of bologna helped the diffusion of the oregano essential oil from the chitosan film matrix into the product. Sensory evaluation suggested that addition of 45 ppm or less of oregano oil to bologna would be acceptable to consumers. Results support the potential use of chitosan–oregano essential oil films as an antimicrobial packaging material for processed meat.

Effect of Oregano Essential Oil Content on Properties of Green Biocomposites Based on Cassava Starch and Sugarcane Bagasse for Bioactive Packaging

2017 ◽  
Vol 26 (1) ◽  
pp. 311-318 ◽  
Author(s):  
Surachade Ketkaew ◽  
Pornnapa Kasemsiri ◽  
Salim Hiziroglu ◽  
Wiyada Mongkolthanaruk ◽  
Rungnapha Wannasutta ◽  
...  
Keyword(s):  
Essential Oil ◽  
Sugarcane Bagasse ◽  
Oil Content ◽  
Cassava Starch ◽  
Oregano Essential Oil
Sign in / Sign up

Export Citation Format

Share Document