Antioxidant and antibacterial activities of cassava starch and whey protein blend films containing rambutan peel extract and cinnamon oil for active packaging

Impact of Olive Extract Addition on Corn Starch-Based Active Edible Films Properties for Food Packaging Applications

“…This band was attributed to the complex stretching vibrations associated to free, inter- and intramolecular-bound hydroxyl groups which are abundant in starch, glycerol, and water (both free and adsorbed) molecules [ 15 ] The ATR-FTIR spectra of films added with OE showed similar infrared profiles, observing an additional band at 1747 cm −1 for films containing 0.2 wt% of OE ( Figure 6 B) which was ascribed to carboxyl and ester carbonyl groups. The presence of this band suggests that chemical linkages between the starch/glycerol matrix and the OE could occur since the FTIR spectra of OE ( Figure 2 ) showed a stretching vibration corresponding to the ester carbonyl functional groups of triglycerides and free fatty acids [ 14 , 63 , 64 , 65 ]. Similar results were reported for flour-based films added with sorbitol (plasticizer) [ 69 ] and starch-based films loaded with lemongrass essential oil [ 15 ].…”

“…The FTIR spectrum of OE revealed the typical characteristic absorption bands associated to common oils ( Figure 2) [14,[63][64][65] at the following wavenumbers: 3450 cm −1 , which was associated to the OH stretching vibration mode of polyphenols, mono-or diglycerides or water; 2965 cm −1 (asymmetric stretching vibration of C-H in aliphatic CH 3 groups) corresponding to the alkyl rest of triglycerides mostly present in vegetable oils; 2855 cm −1 (symmetric stretching vibration of C-H of aliphatic CH 2 group); 1745 and 1712 cm −1 (stretching vibration of the ester carbonyl functional groups in triglycerides and free fatty acids, C = O), 1605 cm −1 (C = C stretching vibration of cis olefins, HC = CH), 1496 and 1440 cm −1 (bending vibration of C-H of CH 2 and CH 3 aliphatic groups, respectively), 1303-1350 cm −1 (bending in plane vibrations of C-H bonds of cis-olefinic groups), 1096 cm −1 (stretching vibration of C-O ester groups), 967 cm −1 (bending vibration of CH functional groups of isolated trans-olefin), 914 cm −1 (bending vibration of cis -HC = CH-group) and 722 cm −1 (overlapping of CH 2 rocking vibration and the out-of-plane vibration of the cis -HC = CH− group of disubstituted olefins). Polyphenols, such as cinnamic acids, are characterized by the presence of the CH 2 = CH-COOH group in their structure, contributing to the high antioxidant capacity of OE [35], although it is possible that the overall antioxidant potential of the studied extract could be due to the combined effect of phenolic acids and other antioxidant components present in olive samples [35].…”

“…Although its properties vary depending on the plant source [ 12 ], starch is basically composed of two polyglucans: amylopectin, which is the major component present in most starches with a branched structure consisting of short chains of α-(1, 4)-linked D-glucosyl units interconnected through α-(1, 6)-linkages, and the minor component (15–35 wt% of the total weight), amylose, a linear polymer formed by glucose units linked by α-(1, 4) bonds [ 13 ]. Nevertheless, starch has one main disadvantage since it shows high water vapor permeability due to its hydrophilic nature resulting from the presence of -OH groups in its structure, with a poor moisture barrier and mechanical properties, reducing its use for food packaging applications [ 14 ]. To overcome this drawback, lemongrass [ 15 ], cinnamon, clove [ 16 , 17 ] and orange [ 18 ] essential oils have been incorporated into starch matrices to reduce water vapor permeability.…”

The Influence of Starch Origin on the Properties of Starch Films: Packaging Performance

“…Starch-based films and composites offer great potential to be ecologically suitable materials for food packaging [ 3 , 20 , 22 , 23 , 26 ]. Starch-based film may be used to create packaging that has antibacterial and antioxidant properties [ 17 , 27 , 28 , 29 , 30 , 31 ]. Starch has application in various fields—primarily in the food, pharmaceutical, cosmetic, and paper industries—as a matrix, binder or filler [ 32 , 33 ].…”

Graphene Derivatives in Biopolymer-Based Composites for Food Packaging Applications

“…Gonçalves et al [ 16 ] used oil and waxes recovered from potato frying residues and potato peels, respectively, to tailor the surface properties (roughness and wettability) and flexibility of starch-based films. Chollakup et al [ 32 ] found out that the incorporation of compounds such as cinnamon oil and fruit peel extract can provide antibacterial and antioxidant properties. Still, in both examples, the final product is not suitable for applications as food packaging at industrial scale.…”