Effect of the Incorporation of Clove Essential Oil and Potassium Sorbate in Cassava Starch Films/Peach Palm Cellulose Nanofibrils

2021 ◽  
Author(s):  
Mariana Pereira Martins ◽  
Romaildo Santos de Sousa ◽  
João Luiz Andreotti Dagostin ◽  
Talita Szlapak Franco ◽  
Graciela Inês Bolzón de Muñiz ◽  
...  
Keyword(s):  
Essential Oil ◽  
Cellulose Nanofibrils ◽  
Cassava Starch ◽  
Potassium Sorbate ◽  
Peach Palm ◽  
Starch Films ◽  
Clove Essential Oil

Active film incorporated with clove essential oil on storage of banana varieties

2019 ◽  
Vol 49 (5) ◽  
pp. 911-924 ◽  
Author(s):  
Heloísa Alves de Figueiredo Sousa ◽  
Josemar Gonçalves de Oliveira Filho ◽  
Mariana Buranelo Egea ◽  
Edilsa Rosa da Silva ◽  
Dirceu Macagnan ◽  
...  
Keyword(s):  
Antifungal Activity ◽  
Essential Oil ◽  
Mass Loss ◽  
Film Coating ◽  
Cassava Starch ◽  
Content Type ◽  
Post Harvest ◽  
Starch Films ◽  
Clove Essential Oil

Purpose Banana is an important tropical fruit with high demand in the market. The ripe fruits are less resistant to transport making logistics difficult. Moreover, as a climacteric fruit, it has a short post-harvest shelf life. Edible coatings/films, including active substances, have been used as an alternative for preserving fruits and vegetables during post-harvest period. The purpose of this study was to evaluate the incorporating clove essential oil on the properties of cassava starch films and their effect on the post-harvest quality of different banana varieties. Design/methodology/approach Cassava starch films incorporating clove essential oil were developed and the films were characterized with respect to moisture, thickness, solubility, water vapor permeability (WVP), biodegradability, color and in vitro antifungal activity. Cultivars such as Prata-Anã, Grand Nine, BRS Tropical and BRS Conquista were coated with cassava starch, cassava starch film with clove essential oil (CSEO) and polyvinyl polychloride (PVC). The quality of fruits was monitored during eight storage days using mass loss, total soluble solids content (TSS) and titratable acidity (TTA). Findings Incorporation of clove essential oil significantly increased film thickness, reduced moisture content, solubility and WVP (p < 0.05) and did not affect the biodegradability and color of the films. The essential oil incorporated films showed antifungal activity against the fungi Colletotrichum gloeosporioides and Colletotrichum musae, but not against the yeast Saccharomyces bourladii. CSEO and PVC coating were more efficient in reducing the mass loss, SS content and TTA of the coated fruits in all varieties studied. Both CSEO and PVC coatings improve the quality attributes such as TSS and TTA and reduced mass loss, of the banana varieties such as Prata-Anã, Grand Nine, BRS Tropical and BRS Conquista during storage. Originality/value The active film with essential oil showed antifungal activity and essential oil can be incorporated into other food systems. This study approaches a new possibility of film coating with essential oil for a banana that showed minimum weight loss and satisfactory quality and increased shelf life. This film coating demonstrates biodegradable characteristics that could be eco-friendly and sustainable to consumers.

Application of Cellulose Nanofibrils Isolated from an Agroindustrial Residue of Peach Palm in Cassava Starch Films

2020 ◽  
Vol 15 (3) ◽  
pp. 323-334 ◽  
Author(s):  
Mariana Pereira Martins ◽  
João Luiz Andreotti Dagostin ◽  
Talita Szlapak Franco ◽  
Graciela Inés Bolzón de Muñiz ◽  
Maria Lucia Masson
Keyword(s):  
Cellulose Nanofibrils ◽  
Cassava Starch ◽  
Peach Palm ◽  
Starch Films ◽  
Agroindustrial Residue

scholarly journals Glycemic profile, inflammatory markers, biochemical and histopathological parameters of mice fed with fermented dairy beverage with clove essential oil

2021 ◽  
Vol 10 (4) ◽  
pp. e22110413826
Author(s):  
Keicy Sandy Silvestre de Souza ◽  
Anna Christina de Almeida ◽  
Stephanie Pedrosa de Oliveira ◽  
Igor Viana Brandi ◽  
Sérgio Henrique Sousa Santos ◽  
...  
Keyword(s):  
Essential Oil ◽  
Biochemical Parameters ◽  
Experimental Period ◽  
Potassium Sorbate ◽  
Histopathological Analysis ◽  
Clove Essential Oil ◽  
Anti Inflammatory ◽  
Fermented Dairy

Previous studies have shown that the clove essential oil concentration of 200 mg/kg did not present toxicity and histopathological changes in the liver. Based on the evidence presented in this  study, we decided to evaluate in vivo the ability of a previously developed fermented dairy beverage, tested only in vitro, in which the standard chemical preservative, potassium sorbate, was replaced by clove essential oil (2 μl/ml), to be a functional food. To this end, twenty-four male Swiss mice were divided into three groups and submitted insulin sensitivity (IST) and glucose tolerance (GTT) testing, evaluation of physiological and biochemical parameters, histopathological analysis and quantification of the expression of anti-inflammatory and pro-inflammatory cytokines in the liver, after administering daily of the fermented dairy beverage with or without clove essential oil by gavage during 30 days. The group that received the fermented dairy beverage with clove essential oil showed a lower glycemic level in GTT, a higher sensitivity to insulin and a higher glucose decay constant rate (Kitt), with relation to the other groups. In the evaluation of physiological parameters there were no signs of toxicity in the mice during the experimental period. The biochemical parameters, histopathological analysis and expression of anti-inflammatory (IL-10) and pro-inflammatory (IL1β, IL6 e TNFα) cytokines in the liver of the mice, was not significantly affected by the treatment. These results corroborated by bioinformatics analysis demonstrate that the fermented dairy beverage with clove essential oil it can function as a substitute for conventional chemical preservatives and reduce glycemic levels.

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

REVIEW : KARAKTERISTIK FISIK DAN DAYA IRITASI MINYAK ATSIRI BUNGA CENGKEH (Syzygium aromaticum) DALAM BEBERAPA TIPE BASIS SEBAGAI ANTI-INFLAMASI

2020 ◽  
Vol 5 (2) ◽  
pp. 364-375
Author(s):  
Amraini Amelia ◽  
◽  
Nining Sugihartini ◽  
Hari Susanti ◽  
Keyword(s):  
Essential Oil ◽  
Physical Properties ◽  
Research Method ◽  
Water Soluble ◽  
Syzygium Aromaticum ◽  
Absorption Properties ◽  
Inflammatory Drugs ◽  
Clove Essential Oil ◽  
Soluble Base ◽  
Essential Oil Formulations

This review aims to determine the types of bases that can be used every day, which are effective and efficient as anti-inflammatory drugs. The research method used was to review the development of clove essential oil formulations that have been carried out using various concentrations of various types of bases including M / A type cream, A / M type cream, water soluble base, lotion, emulgel, hydrocarbons, hydrogels and absorbents. The recommended formulation is type M / A cream with a concentration of 5% clove flower essential oil. The types of bases studied were M / A cream, type A / M cream, water soluble base, lotion, emulgel, hydrocarbons, hydrogels and absorption properties which had good physical properties and did not irritate the skin of the test animals. This review refers to several national and international journals released in the last ten years, from 2010 to 2020.

Syzygium aromaticum (Clove) essential oil: an alternative for the sanitization of citrus fruit in packinghouses

2021 ◽  
Author(s):  
Tiago Soraggi Battagin ◽  
Mario Nicolas Caccalano ◽  
Guilherme Dilarri ◽  
Caio Felipe Cavicchia Zamuner ◽  
Natália Alleoni ◽  
...  
Keyword(s):  
Essential Oil ◽  
Citrus Fruit ◽  
Syzygium Aromaticum ◽  
Clove Essential Oil

Development of active cassava starch films reinforced with waste from industrial wine production and enriched with pink pepper extract

2021 ◽  
pp. 50922
Author(s):  
Emanuele Joana Gbur Laureanti ◽  
Thainnane Silva Paiva ◽  
Ivisson Souza Tasso ◽  
Ithiara Dalponte Dallabona ◽  
Cristiane Vieira Helm ◽  
...  
Keyword(s):  
Cassava Starch ◽  
Wine Production ◽  
Starch Films
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