Antibacterial hydroxypropyl methyl cellulose edible films containing nanoemulsions of Thymus daenensis essential oil for food packaging

Moghimi, Roya; Aliahmadi, Atousa; Rafati, Hasan

doi:10.1016/j.carbpol.2017.07.086

Cited by 123 publications

(55 citation statements)

References 33 publications

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“…The peak associated with CO stretching occurred in wavenumber of 1,653 cm −1 , indicating the existence of hydrogen bond interaction, and small peak at 1,560 cm −1 was mainly related to CC bond of aromatic compounds (Hasheminejad, Khodaiyan, & Safari, 2019). Also, the new peak at 1,410 cm −1 may represented CH stretch of the aromatic nucleus (Moghimi, Aliahmadi, & Rafati, 2017). These results show that the nano‐emulsified CCO was successfully incorporated into the coating material (Xu et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano‐emulsified essential oils

Zhang

Bhandari

et al. 2020

J Food Process Engineering

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In this study, the edible antimicrobial coating was prepared from mung bean starch and soluble soybean polysaccharide (MBS‐SSPS) enriched with different concentrations (0%, 0.3%, 0.6%, 0.9%, and 1.2%) of nano‐emulsified clove and cinnamon oil (CCO). Then MBS‐SSPS incorporated CCO coating (MSC) was applied on steamed buns at 10°C, 50% RH and the microbiological attributes (total viable count and the mold and yeast counts), hardness, and organoleptic attributes were assessed. The use of CCO in MBS‐SSPS coating solution reduced viscosity of final coating and increased antimicrobial activity. Also, compared with the uncoated sample, MSC0.6 and MSC0.9 under no adverse effect on flavor quality, reduced the aerobic plate count by 38.5 and 42% and decreased mold and yeast counts by 32 and 37%, respectively. Meanwhile, the coated samples obtained acceptable sensory qualities and lower hardness than the uncoated ones. Practical Applications The objective of the study was to develop and characterize the MBS‐SSPS coating enriched with nano‐emulsified CCO (the mixture of cinnamon and clove essential oil), then evaluate the effectiveness of antimicrobial coating on the storage quality of steamed buns. MSC0.6 and MSC0.9 improved the storage quality without sacrificing flavor while compared with uncoated samples. Therefore, it was feasible to apply this new edible antimicrobial coating on the surface of the steamed buns.

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Section: Resultsmentioning

confidence: 99%

Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano‐emulsified essential oils

Zhang

Bhandari

et al. 2020

J Food Process Engineering

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“…Incorporation of antimicrobials has also become popular to prepare active films and coatings since the growth of spoilage or pathogenic microorganisms is one of the major problems affecting food quality and safety. Extensive research has been conducted to include in the film or coating natural antimicrobials such as essential oils (Artiga-Artigas et al, 2017, de Oliveira et al, 2017, Moghimi et al, 2017, Yousuf and Srivastava, 2017, Randazzo et al, 2016, bacteriocins and phenolic compounds (Alkan andYemenicio lu, 2017, Cheng et al, 2015). However, although their bactericide and fungicide properties have been broadly investigated, little information is available in the literature about how biopolymers could act as carriers of antiviral compounds and how they interact with edible film or coating´s components.…”

Section: Introductionmentioning

confidence: 99%

Antiviral and antioxidant properties of active alginate edible films containing phenolic extracts

et al. 2018

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In this work, novel active edible films having antiviral activity were developed through the solvent casting method. Emulsified edible films were prepared by adding lipids into alginate films in order to improve their water vapour permeability. In addition, two natural extracts rich in phenolic compounds, specifically a green tea extract (GTE) and a grape seed extract (GSE) were used as active agents. Interestingly, incorporating GTE or GSE within the biopolymer matrix, the films exhibited significant antiviral activity against murine norovirus (MNV) and hepatitis A virus (HAV) since 2 log reduction were recorded for the 0.75g extract/g alginate in the film, being GTE more efficient than GSE. Furthermore, the incorporation of phenolic compounds imparted antioxidant capacity to the active films, showing 14.79 ± 0.25 and 3.50± 0.25 mM Trolox g extract in the film-1 for 0.75 GTE and 0.75 GSE films, respectively. It was also found that water barrier efficiency improved upon addition of the highest amount of GTE or GSE (1:0.75 alginate:extract ratio) which was ascribed to molecular interactions between the films´ components, as demonstrated by infrared spectroscopy assays. These results reveal the potential of these active films, mainly the ones containing GTE, to improve food quality and safety.

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“…In order to increase the processability of cellulose as a film-forming matrix, cellulose derivatives have been produced by the partial substitution of hydroxyl groups by bulkier, less reactive groups. Different cellulose ethers have been demonstrated to be suitable film-forming matrices for food packaging applications, including methylcellulose (Bertolino et al, 2016), hydroxypropyl cellulose (Cavallaro, Donato, Lazzara, & Milioto, 2011;Cavallaro, Lazzara, Konnova, Fakhrullin, & Lvov, 2014), and hydroxypropyl methylcellulose (HPMC) (Alzate, Miramont, Flores, & Gerschenson, 2017;Moghimi, Aliahmadi, & Rafati, 2017). HPMC stands out because it is also water soluble, odorless, tasteless (Burdock, 2007), generally recognized as safe (GRAS) by the United States Food and Drug Administration (US FDA) (GRAS Notice No.…”

Section: Introductionmentioning

confidence: 99%

On the effects of hydroxyl substitution degree and molecular weight on mechanical and water barrier properties of hydroxypropyl methylcellulose films

Otoni

Lorevice

Moura

et al. 2018

Carbohydrate Polymers

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In line with the increasing demand for sustainable packaging materials, this contribution aimed to investigate the film-forming properties of hydroxypropyl methylcellulose (HPMC) to correlate its chemical structure with film properties. The roles played by substitution degree (SD) and molecular weight (M) on the mechanical and water barrier properties of HPMC films were elucidated. Rheological, thermal, and structural experiments supported such correlations. SD was shown to markedly affect film affinity and barrier to moisture, glass transition, resistance, and extensibility, as hydroxyl substitution lessens the occurrence of polar groups. M affected mostly the rheological and mechanical properties of HPMC-based materials. Methocel E4 M led to films featuring the greatest tensile strength (ca., 67 MPa), stiffness (ca., 1.8 GPa), and extensibility (ca., 17%) and the lowest permeability to water vapor (ca., 0.9 g mm kPa h m). These properties, which arise from its longer and less polar chains, are desirable for food packaging materials.

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Antibacterial hydroxypropyl methyl cellulose edible films containing nanoemulsions of Thymus daenensis essential oil for food packaging

Cited by 123 publications

References 33 publications

Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano‐emulsified essential oils

Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano‐emulsified essential oils

Antiviral and antioxidant properties of active alginate edible films containing phenolic extracts

On the effects of hydroxyl substitution degree and molecular weight on mechanical and water barrier properties of hydroxypropyl methylcellulose films

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