Application of essential oils in packaging films for the preservation of fruits and vegetables: A review

Perumal, Anand Babu; Huang, Lingxia; Nambiar, Reshma B.; He, Yong; Liu, Yuanyuan; Sellamuthu, Periyar Selvam

doi:10.1016/j.foodchem.2021.131810

Cited by 112 publications

(49 citation statements)

References 177 publications

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“…This demonstrates the effectiveness of CD/MOF-0.5/CA in inhibiting the growth of E. coli over a prolonged period of time. The encapsulation system, therefore, exhibited a sustained-release behavior to improve the duration and extent of inhibition on the growth of E. coli ( Perumal et al, 2022 ). A similar phenomenon was previously described in which the inhibition of nanoencapsulation eugenol against bacteria was slightly lower than that of free eugenol ( Jin et al, 2019 ).…”

Section: Resultsmentioning

confidence: 99%

Fabrication of γ-cyclodextrin-Based metal-organic frameworks as a carrier of cinnamaldehyde and its application in fresh-cut cantaloupes

Che

Chen²,

Song³

et al. 2022

Current Research in Food Science

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Section: Resultsmentioning

confidence: 99%

Fabrication of γ-cyclodextrin-Based metal-organic frameworks as a carrier of cinnamaldehyde and its application in fresh-cut cantaloupes

Che

Chen²,

Song³

et al. 2022

Current Research in Food Science

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“…EOs are extracted from leaves, bark, flowers, and seeds of aromatic plants and are "generally recognized as safe," (GRAS) [19]. Eos, such as thyme, clove, cinnamon and tea tree, peppermint, oregano, lemongrass, and citronella, are plant-derived compounds that exhibit promising inhibitory effects [3,18,21]. EOs from the Myrtaceae family such as cloves, eucalyptus, galbanum, thyme, and tea tree contain eugenol and terpinen-4-ol as major bioactive components.…”

Section: Antimicrobial Agents As Additives To Active Packaging Materialsmentioning

confidence: 99%

Overview of Food Antimicrobial Packaging

Mizielińska¹,

Bartkowiak²

2023

Food Processing and Packaging Technologies - Recent Advances

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Acutely due to awareness that food products are highly vulnerable to microbial contamination, the food industry constantly tries to uncover new methods for the preservation of their products in order to guarantee their goods and processes continue to offer the highest quality and uphold safety standards throughout the production, storage, and distribution chain. Antimicrobial food packaging can play an important role in food shelf-life extension through the inhibition of microorganism growth present on the surface of food products. Antimicrobial packaging materials containing active substances incorporated into a polymer matrix or as surface coatings have begun to receive more attention for their use as antimicrobial control agents in food packaging systems. The most commonly used packaging materials are paper and plastics. However, from the ecological point of view, biopolymer-based materials have recently garnered more attention in the development of antimicrobial packaging as an alternative, due to their nontoxic biodegradability. In addition, the ongoing global spread of the pandemic caused by the SARS-CoV-2 has led to a preference for fresh food packaged in single-use food coverings. In order to address customer concerns and safeguard their health, the packaging industry could implement additional health safety measures, such as active packaging with antiviral properties.

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“…Composite of chitosan/PVA loaded with nisin caused inhibition of total viable bacteria, psychrophilic bacteria, yeast, and mold growth in the flesh, leading to a prolonged freshness in fish and fish products. There are a lot of articles in the literature concerned with the prolongation of fruits' and vegetables' freshness [56][57][58]; however, according to our knowledge, the topic devoted to nanofibrous packaging made by the electrospinning method for this purpose has risen dramatically [59]. Resende et al [60] demonstrated that a chitosan/cellulose nanofibril coating reduced respiration and oxygen diffusion and delayed strawberry oxidation.…”

Section: Suitability Observation Of Nisin-loaded Pcl For Food Packagingmentioning

confidence: 99%

Electrospun Nisin-Loaded Poly(ε-caprolactone)-Based Active Food Packaging

et al. 2022

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Packaging for fresh fruits and vegetables with additional properties such as inhibition of pathogens grown can reduce food waste. With its biodegradability, poly(ε-caprolactone) (PCL) is a good candidate for packaging material, especially in the form of an electrospun membrane. The preparation of nonwoven fabric of PCL loaded with food additive, antimicrobial nisin makes them an active packaging with antispoilage properties. During the investigation of the nonwoven fabric mats, different concentrations of nisin were obtained from the solution of PCL via the electrospinning technique. The obtained active porous PCL loaded with varying concentrations of nisin inhibited the growth of Staphylococcus aureus and Escherichia coli. Packages made of PCL and PCL/nisin fibrous mats demonstrated a prolongation of the fruits’ freshness, improving their shelf life and, consequently, their safety.

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Application of essential oils in packaging films for the preservation of fruits and vegetables: A review

Cited by 112 publications

References 177 publications

Fabrication of γ-cyclodextrin-Based metal-organic frameworks as a carrier of cinnamaldehyde and its application in fresh-cut cantaloupes

Fabrication of γ-cyclodextrin-Based metal-organic frameworks as a carrier of cinnamaldehyde and its application in fresh-cut cantaloupes

Overview of Food Antimicrobial Packaging

Electrospun Nisin-Loaded Poly(ε-caprolactone)-Based Active Food Packaging

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