scholarly journals Alginate/κ-Carrageenan-Based Edible Films Incorporated with Clove Essential Oil: Physico-Chemical Characterization and Antioxidant-Antimicrobial Activity

Polymers ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 354
Author(s):  
Aji Prasetyaningrum ◽  
Dani P. Utomo ◽  
Al Farrel A. Raemas ◽  
Tutuk D. Kusworo ◽  
Bakti Jos ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Tensile Strength ◽  
Essential Oil ◽  
Water Solubility ◽  
Antibacterial Properties ◽  
Chemical Characterization ◽  
Crystallinity Index ◽  
Edible Films ◽  
Elongation At Break ◽  
Clove Essential Oil

This study aimed to enhance the properties of CaCl2 crosslinked sodium alginate/k-carrageenan (SA/KC) incorporated with clove essential oil (CEO). An evaluation of the modification effects on physicochemical, morphological, antioxidant, and antibacterial properties was performed. The properties were observed at various SA/KC ratios (10/0 to 1.5/1), CEO (1.5% to 3%), and CaCl2 (0% to 2%). The surface morphology was improved by addition of KC and CaCl2. The Fourier transform infrared (FTIR) result showed insignificant alteration of film chemical structure. The X-ray diffraction (XRD) result confirmed the increased crystallinity index of the film by CaCl2 addition. On physicochemical properties, a higher proportion of SA/KC showed the declined tensile strength, meanwhile both elongation at break and water solubility were increased. The incorporated CEO film reduced both tensile strength and water solubility; however, the elongation at break was significantly increased. The presence of Ca2+ ions remarkably increased the tensile strength despite decreased water solubility. Overall, the addition of KC and CaCl2 helped in repairing the mechanical properties and flexibility. CEO incorporation showed the effectiveness of profiling the antioxidant and antimicrobial activity indicated by high 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity up to 90.32% and inhibition zone of E. coli growth up to 113.14 mm2.

scholarly journals Edible Films from Carrageenan/Orange Essential Oil/Trehalose—Structure, Optical Properties, and Antimicrobial Activity

Polymers ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 332
Author(s):  
Jancikova Simona ◽  
Dordevic Dani ◽  
Sedlacek Petr ◽  
Nejezchlebova Marcela ◽  
Treml Jakub ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Antibacterial Properties ◽  
Edible Films ◽  
Attenuated Total Reflectance ◽  
Practical Application ◽  
Film Properties ◽  
Gram Positive Bacteria ◽  
Edible Packaging ◽  
Orange Essential Oil

The research aim was to use orange essential oil and trehalose in a carrageenan matrix to form edible packaging. The edible packaging experimentally produced by casting from an aqueous solution were evaluated by the following analysis: UV-Vis spectrum, transparency value, transmittance, attenuated total reflectance Fourier-Transform spectroscopy (FTIR), scanning electron microscopy (SEM) and antimicrobial activity. The obtained results showed that the combination of orange essential oil with trehalose decreases the transmittance value in the UV and Vis regions (up to 0.14% ± 0.02% at 356 nm), meaning that produced films can act as a UV protector. Most produced films in the research were resistant to Gram-positive bacteria (Staphylococcus aureus subsp. aureus), though most films did not show antibacterial properties against Gram-negative bacteria and yeasts. FTIR and SEM confirmed that both the amount of carrageenan used and the combination with orange essential oil influenced the compatibility of trehalose with the film matrix. The research showed how different combinations of trehalose, orange essential oils and carrageenan can affect edible film properties. These changes represent important information for further research and the possible practical application of these edible matrices.

scholarly journals Alginate Biocomposite Films Incorporated with Cinnamon Essential Oil Nanoemulsions: Physical, Mechanical, and Antibacterial Properties

2018 ◽  
Vol 2018 ◽  
pp. 1-8 ◽  
Author(s):  
Kporwodu Frank ◽  
Coralia V. Garcia ◽  
Gye Hwa Shin ◽  
Jun Tae Kim
Keyword(s):  
Tensile Strength ◽  
Essential Oil ◽  
Antibacterial Properties ◽  
Tween 80 ◽  
Probe Type ◽  
Elongation At Break ◽  
Biocomposite Films ◽  
Inhibition Zones ◽  
Cinnamon Essential Oil ◽  
Fresh Foods

Alginate-based antibacterial biocomposite films were prepared by incorporating with cinnamon essential oil nanoemulsions (CEO-NE). CEO-NE was first prepared by mixing and homogenizing the oil phase and aqueous phase containing polysorbate 80 (Tween 80), using a probe-type ultrasonication equipment. The biocomposite films were then prepared by incorporating the CEO-NE to an aqueous solution of alginate and glycerol, homogenizing, casting, and drying. The mean droplet size, zeta potential, and polydispersity index of the CEO-NE were 92.2 nm, −15.58 mV, and 0.25, respectively. Young’s modulus of the CEO-NE/alginate biocomposite films was significantly increased with an increasing concentration of CEO-NE, while their elongation at break was significantly decreased. However, the tensile strength of the CEO-NE/alginate biocomposite films was not significantly changed. The maximum tensile strength and elongation at break of the biocomposite films were 15.63 MPa and 23.67%, respectively, corresponding to the biocomposite films containing 20% CEO-NE. The biocomposite films containing 20% CEO-NE also showed strong antibacterial effects against Salmonella typhimurium, Bacillus cereus, Escherichia coli, and Staphylococcus aureus, achieving inhibition zones from 29.7 to 53.0 mm. These results show the potential of the CEO-NE/alginate biocomposite films as antibacterial packaging for extending the shelf life of fresh foods.

Antimicrobial Activity of Composite Edible Films Based on Fish Gelatin and Chitosan Incorporated with Clove Essential Oil

2009 ◽  
Vol 18 (1-2) ◽  
pp. 46-52 ◽  
Author(s):  
J. Gómez-Estaca ◽  
A. López de Lacey ◽  
M. C. Gómez-Guillén ◽  
M. E. López-Caballero ◽  
P. Montero
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Edible Films ◽  
Fish Gelatin ◽  
Clove Essential Oil

scholarly journals Chitosan film incorporated with Garcinia atroviridis for the packaging of Indian mackerel (Rastrelliger kanagurta)

2018 ◽  
Vol 42 (6) ◽  
pp. 666-675
Author(s):  
Nurshahira Binti Khairul Zaman ◽  
Nyam Kar Lin ◽  
Pui Liew Phing
Keyword(s):  
Shelf Life ◽  
Water Solubility ◽  
Antibacterial Properties ◽  
Chitosan Film ◽  
Antimicrobial Effect ◽  
Color Difference ◽  
Edible Films ◽  
Elongation At Break ◽  
Indian Mackerel ◽  
Total Color Difference

ABSTRACT Herbs and spices, having antimicrobial effect, can be incorporated into edible films, to extend product shelf life and the reduce the risk of microbial growth on food. The aim of this study is to develop chitosan film incorporated with Garcinia atroviridis, also known as ‘asam gelugur’, ‘asam gelugo’, or ‘asam keping’. The film with different concentrations of Garcinia atroviridis (1 to 5% v/v) with chitosan (1.5% w/v) were investigated for its physical, mechanical and antibacterial properties. With the increase of Garcinia atroviridis extract incorporated, water solubility of the films increases (from 21.17 to 53.61%). Increase of Garcinia atroviridis incorporated into chitosan film also increase the total color difference. Film with higher concentration of Garcinia atroviridis extract produced thicker film compared to the film without extract (from 0.048 to 0.143 mm). The film with 5% (v/v) Garcinia atroviridis possessed low tensile strength (3.28 MPa) and elongation at break (13.90%). Young’s modulus was decreased in value (from 0.72 to 0.24 MPa) as the higher concentration of Garcinia atroviridis extract was added. High Garcinia atroviridis extract (5% v/v) in the chitosan films demonstrated greater inhibitory activity against the bacteria strains (Pseudomonas aeruginosa, Bacillus subtilis and Staphylococcus aureus). With the edible film of 5% (v/v) Garcinia atroviridis applied, the Indian mackerel was found to have a longer shelf life (3.5 days) as compared to the control (2.5 days).

Physical Properties and Antimicrobial Activities of Soy Protein Isolate Edible Films Incorporated with Essential Oil Monomers

2012 ◽  
Vol 560-561 ◽  
pp. 361-367 ◽  
Author(s):  
Yun Bin Zhang ◽  
Juang Jiang
Keyword(s):  
Tensile Strength ◽  
Essential Oil ◽  
Physical Properties ◽  
Soy Protein ◽  
Water Solubility ◽  
Soy Protein Isolate ◽  
Antibacterial Activities ◽  
Edible Films ◽  
Protein Isolate ◽  
Vapor Permeability

In this study, physical properties and antimicrobial activity of soy protein isolate edible films incorporated with essential oil monomers were tested. Adding amount of essential oil monomers could significantly change the physical properties of the films. Water-solubility of soy protein isolate edible films could be significantly reduced when adding essential oil monomers. With the essential oil monomers’ content increasing, the water vapor permeability increased at the beginning and then decreased. Tensile strength reduced with cinnamicaldehyde and eugenol content increasing, but the tensile strength of cinnamaldehyde-eugenol (1:1) compound films reduced at first and then increased. The breaking elongation of cinnamaldehyde-eugenol (1:1) compound edible films was the highest. Using cinnamaldehyde, eugenol and cinnamaldehyde-eugenol (1:1) compound as the antibacterial agent respectively, antibacterial activities of soy protein isolate edible films incorporated with1, 2, 3, 4, 5and6% essential oil monomer were evaluated against Escherichia coli, we found that antibacterial activities of soy protein isolate edible films incorporated with essential oil monomers were significant, film containing cinnamaldehyde was the most effective.

scholarly journals Basil Essential Oil: Composition, Antimicrobial Properties, and Microencapsulation to Produce Active Chitosan Films for Food Packaging

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 121
Author(s):  
Ghita Amor ◽  
Mohammed Sabbah ◽  
Lucia Caputo ◽  
Mohamed Idbella ◽  
Vincenzo De Feo ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Shelf Life ◽  
Food Packaging ◽  
Antimicrobial Properties ◽  
Edible Films ◽  
Biological Properties ◽  
Oil Composition ◽  
Packaging System ◽  
Cooked Ham

The essential oil (EO) from basil—Ocimum basilicum—was characterized, microencapsulated by vibration technology, and used to prepare a new type of packaging system designed to extend the food shelf life. The basil essential oil (BEO) chemical composition and antimicrobial activity were analyzed, as well as the morphological and biological properties of the derived BEO microcapsules (BEOMC). Analysis of BEO by gas chromatography demonstrated that the main component was linalool, whereas the study of its antimicrobial activity showed a significant inhibitory effect against all the microorganisms tested, mostly Gram-positive bacteria. Moreover, the prepared BEOMC showed a spheroidal shape and retained the EO antimicrobial activity. Finally, chitosan-based edible films were produced, grafted with BEOMC, and characterized for their physicochemical and biological properties. Since their effective antimicrobial activity was demonstrated, these films were tested as packaging system by wrapping cooked ham samples during 10 days of storage, with the aim of their possible use to extend the shelf life of the product. It was demonstrated that the obtained active film can both control the bacterial growth of the cooked ham and markedly inhibit the pH increase of the packaged food.

scholarly journals Effects of Mullite, Maghemite, and Silver Nanoparticles Incorporated in β-Wollastonite on Tensile Strength, Magnetism, Bioactivity, and Antimicrobial Activity

Materials ◽  
2021 ◽  
Vol 14 (16) ◽  
pp. 4643
Author(s):  
Hamisah Ismail ◽  
Farah ‘Atiqah Abdul Azam ◽  
Zalita Zainuddin ◽  
Hamidun Bunawan ◽  
Muhamad Afiq Akbar ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Tensile Strength ◽  
Body Fluid ◽  
Rice Husk Ash ◽  
Antibacterial Properties ◽  
Bone Defects ◽  
Antibacterial Efficacy ◽  
In Vitro Bioactivity ◽  
Defect Recovery

β-wollastonite (βW) has sparked much interest in bone defect recovery and regeneration. Biomaterial-associated infections and reactions between implants with human cells have become a standard clinical concern. In this study, a green synthesized βW, synthesized from rice husk ash and a calcined limestone precursor, was incorporated with mullite, maghemite, and silver to produce β wollastonite composite (βWMAF) to enhance the tensile strength and antibacterial properties. The addition of mullite to the βWMAF increased the tensile strength compared to βW. In vitro bioactivity, antibacterial efficacy, and physicochemical properties of the β-wollastonite and βWMAF were characterized. βW and βWMAF samples formed apatite spherules when immersed in simulated body fluid (SBF) for 1 day. In conclusion, βWMAF, according to the tensile strength, bioactivity, and antibacterial activity, was observed in this research and appropriate for the reconstruction of cancellous bone defects.

scholarly journals Preparation, properties and applications of wheat gluten edible films

2000 ◽  
Vol 9 (1) ◽  
pp. 23-35 ◽  
Author(s):  
P. TANADA-PALMU ◽  
H. HELÉN ◽  
L. HYVÖNEN
Keyword(s):  
Weight Loss ◽  
Tensile Strength ◽  
Water Vapor ◽  
Wheat Gluten ◽  
Single Layer ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Bilayer Film ◽  
Vapor Permeability ◽  
Elongation At Break

Edible films from wheat gluten were prepared with various amounts of glycerol as a plasticizer. Water vapor permeability, oxygen permeability, tensile strength and percentage elongation at break at different water activities ( aw ) were measured. Films with low amounts of glycerol had lower water vapor and oxygen permeabilities, higher tensile strength and lower elongation at break. Wheat gluten coatings reduced weight loss during two weeks of storage for cherry tomatoes and sharon fruits compared to uncoated controls. A bilayer film of wheat gluten and beeswax significantly lowered weight loss from coated cheese cubes compared to single layer coating of wheat gluten.;

Development of Alginate Based Active Films Containing Turmeric Essential Oil

2020 ◽  
Vol 861 ◽  
pp. 378-382
Author(s):  
Sophoan Phal ◽  
Muhammad Rafiullah Khan ◽  
Pattarin Leelaphiwat ◽  
Vanee Chonhenchob
Keyword(s):  
Electron Microscopy ◽  
Scanning Electron Microscopy ◽  
Tensile Strength ◽  
Water Vapor ◽  
Essential Oil ◽  
Sem Analysis ◽  
Film Properties ◽  
Elongation At Break ◽  
Control Film ◽  
Scanning Electron

Sodium alginate based films containing turmeric oil (TEO) at different concentrations (1, 2 and 3%) were developed. The film with no TEO was used as control. Incorporation of TEO had the effects on the film properties. With increasing TEO concentrations, thickness, elongation at break, permeability of oxygen and water vapor of the films significantly (p ≤ 0.05) increased. Whereas moisture content, tensile strength and modulus of elasticity significantly (p ≤ 0.05) decreased. Scanning electron microscopy (SEM) analysis showed more numerous pores and rougher surface of the antifungal films than the control film.

scholarly journals THE PHYSIOCHEMICAL AND ANTIBACTERIAL PROPERTIES OF GALACTOMANNAN EDIBLE FILM OF ARENGA PINNATA INCORPORATED WITH ZINGIBER OFFICINALE ESSENTIAL OIL

2018 ◽  
Vol 11 (12) ◽  
pp. 138
Author(s):  
Juliati Br Tarigan ◽  
Irwana Nainggolan ◽  
Jamaran Kaban
Keyword(s):  
Tensile Strength ◽  
Antibacterial Activity ◽  
Pathogenic Bacteria ◽  
Antibacterial Properties ◽  
Zingiber Officinale ◽  
Salmonella Typhi ◽  
Edible Films ◽  
Shigella Dysenteriae ◽  
The Third ◽  
The Fourier Transform

Objective: This study aimed to demonstrate the incorporation of Zingiber officinale essential (ZOE) oil onto galactomannan from Arenga pinnata (GAP) matrix and determined the antibacterial activity of the edible films (EF).Methods: EF was obtained from the incorporation of GAP (0.5, 0.9, or 1.3 g) with ZOE (0.5 or 1 g) using glycerol (0.6 g) and monoglycerol oleic (0.2 g) as a plasticizer.Results: The thickness of the films increased with the increase of GAP and ZOE oil. However, the tensile strength and water permeability decreased in the fourth EF when the ZOE oil was increased. The maximum value of tensile strength and modulus elongation was obtained with the ratio of GAP to ZOE oil at 0.9, 0.5, 4.502 MPa, and 0.0633 MPa, respectively. The Fourier transform infrared spectrum showed that the interaction occurred between GAP and ZOE oil. The EFs showed antibacterial activity against Escherichia coli, Staphylococcus aureus, Shigella dysenteriae, Salmonella typhi, Pseudomonas aeruginosa, Candida albicans, and Saccharomyces cerevisiae with the highest activity in the third EF. The total bacteria amount in a colony decreased until the 5th day compared with the control. Furthermore, the third EF could inhibit oxygen migration with a respiratory quotient of 7.71.Conclusions: This study revealed that EFs from GAP and ZOE could be prepared and have antibacterial activity against several pathogenic bacteria. 

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