Characterization of Active Edible Films based on Citral Essential Oil, Alginate and Pectin

Siracusa, Valentina; Romani, Santina; Gigli, Matteo; Mannozzi, Cinzia; Cecchini, Juan Pablo; Tylewicz, Urszula; Lotti, Nadia

doi:10.3390/ma11101980

Cited by 96 publications

(77 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The same trend was also detected in CLEO and CiEO films when the percentage of EO was high, but a reverse trend is observed in the synergistic film CLiEO. The decrease of OTR of the films with the addition of less amount of EOs is in agreement with the works of other authors [39,40]. The reason of the decline in the OTR values is mentioned by the same authors and could be due to the homogeneous distribution of the little proportion of EOs in CLiEO [39,40] or may be because of the obstruction created by the water molecules, which replaced the void created by the EOs when they settled to the lower layers.…”

Section: Color Assaysupporting

confidence: 90%

Essential Oil Based PVP-CMC-BC-GG Functional Hydrogel Sachet for ‘Cheese’: Its Shelf Life Confirmed with Anthocyanin (Isolated from Red Cabbage) Bio Stickers

Bandyopadhyay

Saha

Zandraa

et al. 2020

Foods

View full text Add to dashboard Cite

‘Gouda cheese’ is one of the most popular varieties of cheese eaten worldwide. The preservation problem of gouda arises due to microbial contamination and infestation. Therefore, essential oil (EO) based PVP-CMC-BC-GG hydrogel film was prepared to solve the problem and to extend the shelf-life of ‘Gouda cheese’. Anthocyanin (isolated from red cabbage) based pH stickers are integrated into the packaging system to recognize the spoilage of ‘cheese’. EOs (clove and/or cinnamon) are added to PVP-CMC-BC-GG hydrogel film to improve its antimicrobial, physical, mechanical, and thermal properties as well as shelf-life of cheese. The films are assessed based on their physical, structural, and functional properties, real-time assessment on cheese, and biodegradability. The results revealed that although the addition of oils to the PVP-CMC-BC-GG hydrogel films enhanced its mechanical, hydrophobic, and antimicrobial properties, the biodegradability of PVP-CMC-BC-GG films declined with the addition of EOs. The thermal properties remained the same irrespective of the addition of EOs. The shelf life of cheese was extended for more than 10–12 days, inside the PVP-CMC-BC-GG hydrogel sachet compared to the conventional PE packaging system. Hence the use of the PVP-CMC-BC-GG sachet (containing EO or without EO) is recommended for cheese packaging along with the use of PVP-CMC-BC-GG anthocyanin bio stickers for monitoring the quality of cheese.

show abstract

Section: Color Assaysupporting

confidence: 90%

Essential Oil Based PVP-CMC-BC-GG Functional Hydrogel Sachet for ‘Cheese’: Its Shelf Life Confirmed with Anthocyanin (Isolated from Red Cabbage) Bio Stickers

Bandyopadhyay

Saha

Zandraa

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…Another important characteristic is film flexibility avoiding film's brittleness, which can be provided by plasticizers. The addition of plasticizers affects not only the elastic modulus and other mechanical properties but also the resistance of films permeation of vapors and gases . The fabricated chickpea flour‐CNC nanocomposite characteristics were compared to other sources in the section of 3.10.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of physicochemical, thermomechanical, and structural properties of chickpea flour composite films reinforced with crystalline nanocellulose

Maftoonazad

Badii

Mohamed

et al. 2019

J of Applied Polymer Sci

View full text Add to dashboard Cite

Chickpea flour–crystalline nano‐cellulose (CNC) composite films were prepared using chickpea flour as the film forming material, glycerol as the plasticizer and 2.5 to 10% CNC as reinforcement supplement. Mechanical properties of the composite films increased with an increase in the CNC content up to 5%. By inclusion of CNC up to 10%, the storage modulus of chickpea flour matrix increased by an order of magnitude from 7.3 to 86.4 MPa. The storage modulus of all samples, on the other hand, decreased as temperature increased. The Tg values measured by dynamic mechanical analysis (DMA) and differential scanning calorimetry (DSC) were shifted toward higher temperatures by the addition of CNC. The creep resistance of chickpea flour films increased again up to 5% added CNC, and strain sweep tests confirmed the extension of linear viscoelastic region. X‐ ray diffraction (XRD) confirmed a positive correlation between the degree of crystallinity of chickpea flour composties and CNC content. FTIR spectroscopy confirmed the molecular interaction between chickpea flour, glycerol and CNC. SEM results revealed agglomeration in the structure of the film with the addition of CNC beyond 5% and diminishing of surface homogeneity, while decreasing the pore size of chickpea flour matrix. © 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2020, 137, 48389.

show abstract

“…Respiration rate: One important function of edible films is to act as gas barriers and to create a biodegradable semi-permeable barrier protection and an internal modified atmosphere during the storage [192]. The application of various coating treatments could delay the rise in the respiration rate of the samples by causing changes in CO 2 production and utilization of O 2 [190].…”

Section: Chitosan/starch/alginate Containing Plant Extracts As Ediblementioning

confidence: 99%

Vegetable Additives in Food Packaging Polymeric Materials

Munteanu

Vasile

2019

Polymers

View full text Add to dashboard Cite

Plants are the most abundant bioresources, providing valuable materials that can be used as additives in polymeric materials, such as lignocellulosic fibers, nano-cellulose, or lignin, as well as plant extracts containing bioactive phenolic and flavonoid compounds used in the healthcare, pharmaceutical, cosmetic, and nutraceutical industries. The incorporation of additives into polymeric materials improves their properties to make them suitable for multiple applications. Efforts are made to incorporate into the raw polymers various natural biobased and biodegradable additives with a low environmental fingerprint, such as by-products, biomass, plant extracts, etc. In this review we will illustrate in the first part recent examples of lignocellulosic materials, lignin, and nano-cellulose as reinforcements or fillers in various polymer matrices and in the second part various applications of plant extracts as active ingredients in food packaging materials based on polysaccharide matrices (chitosan/starch/alginate).In this review various recent applications of plant-based additives (lignocellulosic fibers/nano-cellulose as well as bioactive plant extracts) as reinforcements and active ingredients in food packaging materials are illustrated. Natural polysaccharide biopolymers (such as chitosan/starch/alginate) are nontoxic, biodegradable, biocompatible, and largely used in food packaging: Chitosan is known for its broad antimicrobial activity and its excellent film-forming properties; alginates have good film-forming properties, retain moisture, reduce microbial counts, and retard oxidative off-flavors; and starch is also particularly important for its cheap price and its frequency in nature. For these reasons, this review will present applications of plant extracts as active ingredients in natural polysaccharide biopolymers: chitosan/starch/alginate. Classification of Natural Biodegradable Polymers and AdditivesNatural biodegradable polymers and additives are polymers formed naturally by the living organisms by enzyme-catalyzed reactions and reactions of chain growth from monomers which are formed inside the cells by complex metabolic processes [5].Natural additives can be high molecular weight (natural polymers), such as proteins (collagen, silk, and keratin), carbohydrates (starch and glycogen), lignin, cellulose, high molecular weight phenolics (tannins and derivatives), and low molecular weight active substances, such as cold-pressed oils, essential oils (organic volatile compounds, generally of low molecular weight,

show abstract

Characterization of Active Edible Films based on Citral Essential Oil, Alginate and Pectin

Cited by 96 publications

References 40 publications

Essential Oil Based PVP-CMC-BC-GG Functional Hydrogel Sachet for ‘Cheese’: Its Shelf Life Confirmed with Anthocyanin (Isolated from Red Cabbage) Bio Stickers

Essential Oil Based PVP-CMC-BC-GG Functional Hydrogel Sachet for ‘Cheese’: Its Shelf Life Confirmed with Anthocyanin (Isolated from Red Cabbage) Bio Stickers

Evaluation of physicochemical, thermomechanical, and structural properties of chickpea flour composite films reinforced with crystalline nanocellulose

Vegetable Additives in Food Packaging Polymeric Materials

Contact Info

Product

Resources

About