Antifungal and plasticization effects of carvacrol in biodegradable poly(lactic acid) and poly(butylene adipate terephthalate) blend films for bakery packaging

Klinmalai, Phatthranit; Srisa, Atcharawan; Laorenza, Yeyen; Katekhong, Wattinee; Harnkarnsujarit, Nathdanai

doi:10.1016/j.lwt.2021.112356

Cited by 86 publications

(34 citation statements)

References 32 publications

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“…So, the vapors of essential oils were the active forms and can affect growth and sporulation of fungal pathogens. Some of these EOs have also been used in active packaging to preserve the quality of packaged foods, which showed that EOs in the vapor phase provided antifungal capacity [ 43 ]…”

Section: Resultsmentioning

confidence: 99%

Antifungal and Antitoxigenic Effects of Selected Essential Oils in Vapors on Green Coffee Beans with Impact on Consumer Acceptability

Hlebová

Hleba

Medo

et al. 2021

Foods

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The main objective of this study is to evaluate the effect of selected essential oils thyme chemotype linalool (Thymus zygis L.), thyme chemotype tymol (Thymus vulgaris L.), eucalyptus (Eucalyptus globulus Labill.), lavender (Lavandula angustifolia Mill.), mint (Mentha piperita L.), almond (Prunbus dulcis Mill.), cinnamon bark (Cinnamomum zeylanicum Nees), litsea (Litsea cubeba Lour. Pers), lemongrass (Cympogon citrati L. Stapf), and ginger (Zingiber officinalis Rosc.) in the vapor phase on growth, sporulation, and mycotoxins production of two Aspergillus strains (Aspergillus parasiticus CGC34 and Aspergillus ochraceus CGC87), important postharvest pathogens of green and roasted coffee beans. Moreover, the effect of the essential oils (EOs) on the sensory profile of the coffee samples treated with EOs was evaluated. The major components of tested EOs were determined by gas chromatography and mass spectrometry (GC–MS) and gas chromatography with flame ionization detector (GC-FID). The results showed that almond, cinnamon bark, lemongrass, and litsea EOs are able to significantly inhibit the growth, sporulation, and mycotoxins production by toxigenic fungi. Sensory evaluation of coffee beans treated with EOs before and after roasting showed that some EOs (except lemongrass and litsea) do not adversely affect the taste and aroma of coffee beverages. Thus, application of the vapors of almond and cinnamon EOs appears to be an effective way that could serve to protect coffee during its transport and storage from toxigenic fungi.

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Section: Resultsmentioning

confidence: 99%

Antifungal and Antitoxigenic Effects of Selected Essential Oils in Vapors on Green Coffee Beans with Impact on Consumer Acceptability

Hlebová

Hleba

Medo

et al. 2021

Foods

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“…Food security with adequate and appropriate distribution of safe foods has now become a global issue. The development of functional polymers provides extra benefits for packaged products through extended shelf-life [ 9 , 10 , 11 , 12 , 13 ]. Fresh produce typically has a short shelf-life and spoils quickly due to respiration and release of ethylene that accelerates ripening [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

Biodegradable Poly(Butylene Adipate-Co-Terephthalate) and Thermoplastic Starch-Blended TiO2 Nanocomposite Blown Films as Functional Active Packaging of Fresh Fruit

et al. 2021

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Biodegradable polymers can be used for eco-friendly, functional, active packaging to preserve food quality. Incorporation of titanium dioxide (TiO2) nanoparticles into polymer packaging enhances ethylene-scavenging activity and extends the shelf-life of fresh produce. In this study, TiO2 nanoparticles were incorporated into biodegradable poly(butylene adipate-co-terephthalate) (PBAT)- and thermoplastic cassava starch (TPS)-blended films to produce nanocomposite packaging via blown-film extrusion. The effects of TiO2 on morphology, packaging properties, and applications as functional packaging for fresh produce were investigated. Increased TiO2 in the film packaging increased amorphous starch content and hydrogen bonding by interacting with the TPS phase of the polymer blend, with negligible chemical interaction with the PBAT component and identical mechanical relaxation in the PBAT phase. Surface topography indicated void space due to non-homogeneous dispersion causing increased oxygen and carbon dioxide permeability. Homogeneous dispersion of fine TiO2 nanoparticles increased mechanical strength and reduced oxygen, carbon dioxide, and water vapor permeability. Films containing TiO2 also showed efficient oxygen-scavenging activity that removed residual oxygen from the package headspace dependent on the levels and morphology of nanoparticles in the film matrices. Banana fruit packaged in films containing TiO2 recorded slower darkening color change and enhanced shelf-life with increasing TiO2 content.

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“…The daphnetin did not sharply change the morphology of the SA-LBG films, indicating a good compatibility. Smooth microstructures indicated miscibility between the incorporated active compounds and the polymer matrices [39]. Compared to the cling film formed by adsorption (Figure 2B…”

Section: Sem Analysismentioning

confidence: 96%

Characterization of Sodium Alginate—Locust Bean Gum Films Reinforced with Daphnetin Emulsions for the Development of Active Packaging

et al. 2022

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In this study, we characterized an active film made of sodium alginate (SA)—locust bean gum (LBG) containing daphnetin-based film. Physicochemical characteristics, as well as antioxidant and antibacterial properties, were investigated. The results showed that the addition of a low concentration of daphnetin increased the flexibility of SA–LBG cling film, leading to an improvement in elongation at break and tensile strength. As the daphnetin content increased, solubility, brightness and transparency of the cling film decreased, and the moisture permeability increased. The antioxidant capacity and antibacterial activity of films with daphnetin were improved compared to those of the basal film. In addition, the cling film formed by adsorption had higher bacterial (Shewanella putrefaciens and Pseudomonas fluorescens) inhibition and antioxidant activity rates than direct film formation. The results indicate that the combination of daphnetin in SA–LBG film provides an active film with antioxidant and antibacterial properties, with potential for the development of food-grade packaging material.

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Antifungal and plasticization effects of carvacrol in biodegradable poly(lactic acid) and poly(butylene adipate terephthalate) blend films for bakery packaging

Cited by 86 publications

References 32 publications

Antifungal and Antitoxigenic Effects of Selected Essential Oils in Vapors on Green Coffee Beans with Impact on Consumer Acceptability

Antifungal and Antitoxigenic Effects of Selected Essential Oils in Vapors on Green Coffee Beans with Impact on Consumer Acceptability

Biodegradable Poly(Butylene Adipate-Co-Terephthalate) and Thermoplastic Starch-Blended TiO2 Nanocomposite Blown Films as Functional Active Packaging of Fresh Fruit

Characterization of Sodium Alginate—Locust Bean Gum Films Reinforced with Daphnetin Emulsions for the Development of Active Packaging

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