scholarly journals Chitosan Film with Citrus limonia Essential Oil: Physical and Morphological Properties and Antibacterial Activity

2020 ◽  
Vol 4 (2) ◽  
pp. 18 ◽  
Author(s):  
Josemar Gonçalves de Oliveira Filho ◽  
Isabella Pelosi Borges de Deus ◽  
Anna Carolina Fernandes Valadares ◽  
Cassia Cristina Fernandes ◽  
Elisângela Barbosa Borges Estevam ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Transmission Rate ◽  
Antibacterial Properties ◽  
Chitosan Film ◽  
Active Packaging ◽  
Food Preservation ◽  
Morphological Properties ◽  
Vapor Permeability ◽  
Chitosan Films

The development of active packaging for food preservation is attracting increased attention due to serious environmental problems caused by synthetic and conventional materials. In the present study, the physical, chemical, optical, microstructural, and antibacterial properties of chitosan films with Citrus limonia essential oil (CEO) were investigated. The incorporation >0.75% of CEO increased the thickness of the films. The incorporation >0.25% of CEO reduced the moisture content and the water vapor permeability of the chitosan films. The biodegradability of the films over ten days ranged from 55.46–62.65% and was not affected by the addition of CEO. All films showed good UV light barrier properties, and the incorporation of the CEO caused a decrease in the visible light transmission rate values. The addition of CEO changed the color of the bioactive films significantly, remain darker and yellowish. The bioactive films showed antibacterial activity against Staphylococcus aureus, but not against Escherichia coli. The films showed a heterogeneous microstructure with oil droplets retained in the continuous polysaccharide network. The results showed that chitosan films with CEO are promising as an active packaging material for food preservation.

scholarly journals Synergistic Antimicrobial Activities of Thai Household Essential Oils in Chitosan Film

Polymers ◽  
2021 ◽  
Vol 13 (9) ◽  
pp. 1519
Author(s):  
Juthamas Tantala ◽  
Pornchai Rachtanapun ◽  
Chitsiri Rachtanapun
Keyword(s):  
Essential Oils ◽  
Foodborne Pathogens ◽  
Pathogenic Bacteria ◽  
Transmission Rate ◽  
Antibacterial Properties ◽  
Meat Products ◽  
Chitosan Film ◽  
Antimicrobial Activities ◽  
Post Process ◽  
Chitosan Films

Foodborne pathogens mostly contaminate ready-to-eat (RTE) meat products by post-process contamination and cause foodborne disease outbreaks. Preventing post-process contamination and controlling microbial growth during storage by packing the RTE meats with active antimicrobial film from chitosan combined with the synergism of Thai household essential oils was investigated. Here, we analyzed antimicrobial activity and mechanical properties of chitosan films incorporated with essential oil of fingerroot (EOF) and holy basil (EOH) based on their fractional inhibitory concentration and isobolograms. We showed that antimicrobial activities of chitosan film and chitosan films formulated with EOF:EOH displayed a dramatical reduction of Listeria monocytogenes Scott A concentration by 7 Log in 12 h. Chitosan film incorporated with EOF:EOH at ratio 0.04:0.04% v/v/w strongly retarded growth of total viable count of L. monocytogenes on vacuum-packed bologna slices during seven days of storage at 4 and 10 °C. Combined EOF and EOH added to chitosan films did not alter thickness, elongation (%) and colors (L*, a* and b*) of the chitosan film, but it increased water vapor transmission rate and decreased film tensile strength. Results suggested that chitosan film had strong antibacterial properties. Its effectiveness in inhibiting foodborne pathogenic bacteria in ready-to-eat meat products was enhanced by adding a combination of EOF:EOH.

Physical Properties and Antibacterial Activity of a Chitosan Film Incorporated with Lavender Essential Oil

2013 ◽  
Vol 706-708 ◽  
pp. 197-200 ◽  
Author(s):  
Zhi Hong Zhang ◽  
Yu Yue Qin ◽  
Jian Fan ◽  
Tian Rui Zhao ◽  
Chun Sheng Cheng
Keyword(s):  
Mechanical Property ◽  
Antibacterial Activity ◽  
Water Vapor ◽  
Essential Oil ◽  
Food Packaging ◽  
Chitosan Film ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Active Food Packaging ◽  
The Impact

Chitosan-based films containing lavender essential oil (LEO) (0, 0.5%, 1.0%, 1.5% (v/v)) were prepared to evaluate their physical and antibacterial activities. In order to study the impact of the incorporation of LEO into chitosan matrix, the solubility, mechanical property, water vapor permeability, and antibacterial activity of the films were investigated. Fourier transform infrared chromatography (FTIR) was carried out to explain structure–property relationships. Results showed that the solubility and water vapor permeability of the chitosan-based film decreased by LEO incorporation. Films containing LEO showed better mechanical property. FTIR spectra demonstrated good interaction between functional groups of chitosan with LEO. With the concentration of LEO increased from 0 to 1.5 %, the inhibitory zone of four bacterial strains (Escherichia coli, Staphylococcus aurous, Bacillus magaterium, Bacillus subtilis) increased. It can be concluded that chitosan films containing LEO can be used for development of active food packaging materials.

Polysaccharide-Based Film of Cassia fistula and it's Antibacterial Activity

2014 ◽  
Vol 875-877 ◽  
pp. 87-90 ◽  
Author(s):  
Chutimon Satirapipathkul ◽  
Tanakan Chatdum
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Antibacterial Properties ◽  
Water Vapor Permeability ◽  
Inhibition Zone ◽  
Vapor Permeability ◽  
Glycerol Concentration ◽  
Bacterial Strains ◽  
Cassia Fistula

The film-forming potential of isolate of seed polysaccharide fromCassia fistulawas investigated. Increasing the glycerol concentration in the film increased elongation at break, film solubility and water vapor permeability but decreased tensile strength (TS). The film impregnated with the acetone extract ofAtractylodes lanceawas assessed for inhibition ofEscherichia coliandStaphylococcus aureus. The obtained results showed that the films exhibited antibacterial activity against both bacterial strains. Disc-diffusion assay revealed that the film resulted in a larger inhibition zone around the film onStaphylococcus aureusthan it did onEscherichia coliat the same extract concentrations (0.1 to 0.9 wt %). It can be seen that the film has satisfactory physical and antibacterial properties.

scholarly journals Investigation of Ultrasonic Treatment on Physicochemical, Structural and Morphological Properties of Sodium Alginate/AgNPs/Apple Polyphenol Films and Its Preservation Effect on Strawberry

Polymers ◽  
2020 ◽  
Vol 12 (9) ◽  
pp. 2096
Author(s):  
Wenting Lan ◽  
Siying Li ◽  
Shiti Shama ◽  
Yuqing Zhao ◽  
Dur E. Sameen ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Composite Film ◽  
Sodium Alginate ◽  
Food Packaging ◽  
Base Material ◽  
Morphological Properties ◽  
Vapor Permeability ◽  
Sem Images ◽  
Active Food Packaging ◽  
Ultrasonic Time

An antibacterial and anti-oxidation composite film was prepared by a casting method using sodium alginate (SA) and apple polyphenols (APPs) as the base material and glycerol as the plasticizer. Silver nanoparticles (AgNPs) were deposited by ultrasonic-assisted electrospray method. The degree of influence of the addition ratio of SA and AgNPs and different ultrasonic time on the mechanical properties, barrier properties, optical properties, and hydrophilicity of the composite film was explored. The composite films were characterized by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and scanning electron microscopy (SEM). The results showed that the SA: AgNPs ratio of 7:3 and the ultrasonic time for 30 min have the best comprehensive performance, and SA/AgNPs/APP films showed the lowest water vapor permeability value of 0.75 × 10−11 g/m·s·Pa. The composite film has good strength and softness, with tensile strength (TS) and elongation at break (E) at 23.94 MPa and 29.18%, respectively. SEM images showed that the surface of the composite film was smooth and the AgNPs’ distribution was uniform. The composite film showed broad antibacterial activity, and the antibacterial activity of Escherichia coli (92.01%) was higher than that of Staphylococcus aureus (91.26%). However, due to the addition of APP, its antioxidant activity can reach 98.39%, which has a synergistic effect on antibacterial activity. For strawberry as a model, the results showed that this composite film can prolong the shelf life of strawberries for about 8 days at 4 °C, effectively maintaining their storage quality. Compared with the commonly used PE(Polyethylene film) film on the market, it has a greater fresh-keeping effect and can be used as an active food packaging material.

scholarly journals Antimicrobial Active Packaging including Chitosan Films with Thymus vulgaris L. Essential Oil for Ready-to-Eat Meat

Foods ◽  
2016 ◽  
Vol 5 (4) ◽  
pp. 57 ◽  
Author(s):  
Jesús Quesada ◽  
Esther Sendra ◽  
Casilda Navarro ◽  
Estrella Sayas-Barberá
Keyword(s):  
Essential Oil ◽  
Active Packaging ◽  
Thymus Vulgaris ◽  
Chitosan Films

scholarly journals Chemical Indices and Antibacterial Properties of Some Essential Oils of Apiaceae and Lauraceae Spices in Southwest of Algeria

2019 ◽  
Author(s):  
Dalila Razni ◽  
Linda Rouisset ◽  
Elhassan Benyagoub
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Enterococcus Faecalis ◽  
Antibacterial Properties ◽  
Independent Effect ◽  
Diffusion Method ◽  
Bacterial Strains ◽  
Cinnamon Essential Oil ◽  
The One

This study is a part of the valorization of extract from three most commonly used Algerian spices, namely; caraway and cumin seeds and cinnamon bark. On the one hand, it aims at characterizing the chemical indices of extracted essential oils and evaluating the antibacterial activity of each essential oil by titration and disc diffusion method respectively. On the other hand, it attempts at evaluating the combined action of essential oils against four reference pathogenic bacterial strains, namely Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Enterococcus faecalis by well and Chabbert-type diffusion method. The essential oils obtained by the hydrodistillation method have a relatively average extraction about 1.43, 2.3 and 2.5%, respectively for caraway, cumin, and cinnamon. The acid index indicates the behavior and amount of free acids present in the essential oil, in which the acid and saponification indices of cinnamon essential oil indicate a value of 4.48 and 168.56 respectively. It can also inform us about the susceptibility of the oil to undergo alterations. The antibacterial activity results showed that cinnamon essential oil (EO) proved to be the most active against the tested bacterial strains; caraway EO was active against Enterococcus faecalis, and the antibacterial action of cumin EO was the lowest. However, the association of the extracted essential oils has a higher synergistic effect than the independent effect of each essential oil, in which the MIC value found was estimated at 10 to 20 (V/V), 40 to 50 (V/V) and 50 to 70 (V/V) respectively for cinnamon, cumin and caraway. The obtained results show that the response to the antibacterial activity varies according to the plant species used and the extract tested alone or in combination.

scholarly journals ANTIBACTERIAL ACTIVITY OF AGASTACHE AURANTIACA ESSENTIAL OILS

2017 ◽  
pp. 63-70 ◽  
Author(s):  
Наталья (Natal'ja) Александровна (Aleksandrovna) Коваленко (Kovalenko) ◽  
Галина (Galina) Николаевна (Nikolaevna) Супиченко (Supichenko) ◽  
Татьяна (Tat'jana) Игоревна (Igorevna) Ахрамович (Ahramovich) ◽  
Анна (Anna) Геннадьевна (Gennad'evna) Шутова (Shutova) ◽  
Виктор (Viktor) Николаевич (Nikolaevich) Леонтьев (Leontiev)
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Antibacterial Properties ◽  
Gas Liquid Chromatography ◽  
Oil Components ◽  
The Republic ◽  
Main Components

The essential oil obtained by hydrodistillation method from plants of three varieties Agastache aurantiaca, cultivated on the Republic of Belarus were investigated. Some morphobiometric parameters of plants 'Tango', 'Apricot Sprite' and 'Fragrant Delight' and oil yields were determined. Using the technique of gas-liquid chromatography essential oil components were identified and determined. The main components of the essential oil from 'Tango' and 'Fragrant Delight' plants were menton (~ 53 and ~ 65 v/v % respectively) and pulegon (~ 36 and ~ 25 v/v % respectively). The samples of 'Apricot' Sprite' essential oil were rich in isomentone (~ 46 v/v %) and pulegon (~ 41 v/v %). All tested essential oils contained (+)-menton and (+)-pulegon enantiomeric forms only. The antibacterial activity of dimethylsulfoxide and ethanolic essential oil solutions against Staphylococcus aureus, Salmonella alony, Bacillus subtilis, Clostridium sp., Escherichia coli Hfr H, Pseudomonas aeruginosa was proved. Ethanol solutions of essential oils at the concentrations 0.001–0.1 v/v % had significant bactericidal activity. A correlation between the composition of the essential oil and their antibacterial properties was established.

scholarly journals UJI EFEKTIVITAS EKSTRAK KUNYIT SEBAGAI ANTIBAKTERI DALAM PERTUMBUHAN Bacillus sp dan Shigella dysentriae SECARA IN VITRO

2017 ◽  
Vol 10 (1) ◽  
Author(s):  
Yuliati Yuliati
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Bacterial Cell ◽  
Antibacterial Properties ◽  
Shigella Dysenteriae ◽  
Diffusion Method ◽  
Bacillus Sp ◽  
Phenol Derivatives ◽  
Turmeric Extract ◽  
Anti Inflammatory

Turmeric is a spice plants that acts as an antibacterial, because it contains a variety of compounds including curcumin and essential oil. Essential oils can be used as an antibacterial because it contains hydroxyl and carbonyl functional group which is phenols derivative. Te phenol derivatives will interact with the bacterial cell wall, then absorbed and penetrated into the bacterial cell, causing precipitation and denaturation of proteins, the result will lyse the bacterial cell membrane, while the antibacterial activity of curcuminis by inhibiting bacterial cell proliferation. Turmeric has launched a pharmacological effect, lowering the fat content, asthma , hepatitis , anti- gall , anti- inflammatory , anti- diarrhea , and act as anti-inflammatory or anti-inflammatory. Turmeric has antibacterial properties of curcumin and essential oil that is capable of inhibiting the growth of bacteria that causes diarrhea and Shigelladysenteriae Bacillus sp. Tis study was conducted to determine the effectiveness of turmeric extract on the growth of Bacillus sp and Shigella dysenteriae, with various concentrations of 15%, 30%, 50%, 75%, and 100% by the well diffusion method. Based on theinhibition zone measurement of bacteria Bacillus sp and Shigella dysenteriaethe results were weak category, for the bacteria Bacillus sp with a concentration of 15 % , 30 % , 50 % , 75 % , and 100 % with a diameter of 11 ; 12.3 ; 13 , 3 ; 13.7 ; 14.7 mm, while for the bacteria Shigella dysenteriae with the same concentration has a diameter of 10.3 ; 11.7 ; 12.3 ; 13.3 , and 14.7 mm. Te conclusion of the study is that the antibacterial activity of turmeric extract is more effective against the bacteria Bacillus spthan against bacteria Shigella dysenteriae, although the difference was not signifcant.

scholarly journals Utilization Of Sugarcane Bagasse Cellulose-Clay Nanocomposite As A Biodegradable And Antibacterial Packaging Material To Extend The Food's Shelf Life

Khazanah ◽  
2020 ◽  
Vol 12 (2) ◽  
Author(s):  
Nadya Fitriani Pitaloka ◽  
◽  
Ardilla Sriwijayanti ◽  
Santi Anisa ◽  
Irne Dyah Ayu Wijayanti ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Antibacterial Activity ◽  
Water Vapor ◽  
Shelf Life ◽  
Sugarcane Bagasse ◽  
Toxicity Test ◽  
Nanocomposite Film ◽  
Food Packaging ◽  
Antibacterial Properties ◽  
Vapor Permeability

Food packaging materials derived from fossil fuels are single-use products that harm the health of living things when disposed of by releasing toxic byproducts. Many communities are starting to be more environmentally friendly by using biopolymers. However, some biopolymers do not have antibacterial properties, thus shortening the food’s shelf life and not applicable in food packaging. Therefore, the purpose of this work is to develop a biodegradable and antimicrobial food packaging from sugarcane bagasse and clay that degrades over time without compromising the food’s shelf life. Cellulose acetate butyrate (cab) was prepared in an amimcl ionic liquid system from sugarcane bagasse. Then the cab was plasticized using peg, resulting a film. Besides, montmorillonite (mmt) clay was modified with aryl ammonium cations using a cation exchange technique to form bmmt. The nanocomposite film was prepared by mixing the plasticized cab and bmmt, then heated at 50c to evaporate the solution. The nanocomposite film was obtained as a prototype of food packaging. Several tests were conducted including mechanical properties, water vapor permeability (wvp), antimicrobial and toxicity test. Based on research by saha et.al, 2008, the nanocomposite film with the cag, peg and bmmt 100:20:3 composition gave the best mechanical properties because of the agglomeration of bmmt. Also, the nanocomposite film had promising wvp properties as a plastic because the clay layers reduced the water vapor diffusion across the polymer matrix. The toxicity test showed that this nanocomposite film was compatible in human blood. Lastly, this nanocomposite film has antibacterial activity against b. Subtilis and p. Cepacia because of the bmmt presence. In conclusion, the nanocomposite film from sugarcane bagasse and clay containing cag, peg and bmmt 100:20:3 is a promising material for a biodegradable and antimicrobial food packaging, because it has sufficient mechanical properties, antibacterial activity, low wvp and is non-toxic.

scholarly journals Antibacterial Activity and Interaction Effects of Litsea Cubeba Fruit Essential Oil and Chitosan Against Food-Borne Bacteria  

2021 ◽  
Vol 31 (3) ◽  
pp. 1-6
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Inhibitory Concentration ◽  
Synergistic Effects ◽  
Inhibition Zone ◽  
Food Preservation ◽  
Individual Treatment ◽  
Fractional Inhibitory Concentration ◽  
Litsea Cubeba ◽  
Food Borne

The aims of this study were to investigate the antibacterial activity and interaction effect of Litsea cubeba fruit essential oil (EO) and chitosan (CTS) against food-borne bacteria. The inhibition zone of EO, CTS and EO-CTS mixture against Escherichia coli ATCC 25922, Salmonella typhimurium ATCC 14028, Staphylococcus aureus ATCC 25923 and Bacillus cereus ATCC 13061 ranged from 39.0 - 57.3 mm; 11.7 - 15.5 mm and 29.7 - 39.3 mm, respectively. The minimum inhibitory concentration (MIC) of EO and CTS were 5.53 mg/mL and from 0.60 - 0.80 mg/mL, respectively. The synergistic effects were found when EO and CTS were used in combination with fractional inhibitory concentration values ranging from 0.62 - 0.67. The MIC of the EO and CTS combination was decreased from 6 to 8-fold and 2-fold compared to individual treatment by EO and CTS, respectively. The obtained results demonstrated the potential application of EO-CTS mixture in food preservation.

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