Characterization of fish protein films incorporated with essential oils of clove, garlic and origanum: Physical, antioxidant and antibacterial properties

Teixeira, Bárbara; Marques, António; Pires, Carla; Ramos, Cristina; Batista, Irineu; Saraiva, Jorge A.; Nunes, María Leonor

doi:10.1016/j.lwt.2014.04.024

Cited by 151 publications

(96 citation statements)

References 35 publications

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“…Opacity was measured by the Hunterlab method [15] using the same equipment of color measurement. Film opacity was calculated with reflectance measurements of each film (n=2) with standard black and white backing plates, using the following equation [16] FTIR analysis was recorded on a Shimadzu 4300 FTIR Spectrophotometer, using the potassium bromide disk technique, in the range of 4200-400 cm −1 . The disk was prepared from grinded samples (1 mg) and KBr (100 mg) using 400 kg/cm 2 pressure for 10 min.…”

Section: Characterization Of Bc Composite Filmsmentioning

confidence: 99%

Physical and mechanical properties of modified bacterial cellulose composite films

Indrarti¹,

Indriyati²,

Syampurwadi³

et al. 2016

AIP Conference Proceedings

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The effect of the addition of sorbitol and glycerol towards the edible film characteristics of the belitung taro starch and the lime leaves as antimicrobial AIP Conference Proceedings 1699, 040011 (2015) Abstract. To open wide range application opportunities of Bacterial Cellulose (BC) such as for agricultural purposes and edible film, BC slurries were blended with Glycerol (Gly), Sorbitol (Sor) and Carboxymethyl Cellulose (CMC). The physical and mechanical properties of BC composites were investigated to gain a better understanding of the relationship between BC and the additive types. Addition of glycerol, sorbitol and CMC influenced the water solubility of BC composite films. FTIR analysis showed the characteristic bands of cellulose. Addition of CMC, glycerol, and sorbitol slightly changed the FTIR spectrum of the composites. Tensile test showed that CMC not only acted as cross-linking agent where the tensile strength doubled up to 180 MPa, but also acted as plasticizer with the elongation at break increased more than 100% compared to that of BC film. On the other hand, glycerol and sorbitol acted as plasticizers that decreased the tensile strength and increased the elongation. Addition of CMC can improve film transparency, which is quite important in consumer acceptance of edible films in food industry.

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Section: Characterization Of Bc Composite Filmsmentioning

confidence: 99%

Physical and mechanical properties of modified bacterial cellulose composite films

Indrarti¹,

Indriyati²,

Syampurwadi³

et al. 2016

AIP Conference Proceedings

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“…In this sense, significant decrease in tensile strength and elongation at break of films with spice extracts were reported 34,[73][74]76 . However, Wu et al 84 studied the incorporation of cinnamon EOs to fish gelatin resulting in more flexible films.…”

Section: Spicesmentioning

confidence: 94%

“…As in the case of herbs, biopolymers such as starch, cellulose derivatives, chitosan, proteins or gums have been proposed as carrier matrices for spice extracts (Table 3). EOs from spices have been usually incorporated into polymer matrices by casting [72][73][74][75][76][77] or surface coating 29,55,[78][79] . New active packaging materials consisting of self-adhesive PP labels with cinnamon EOs inside PET trays were used to extend the shelf-life in late-maturing peach fruits 80 .…”

Section: Spicesmentioning

confidence: 99%

Use of herbs, spices and their bioactive compounds in active food packaging

et al. 2015

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The increasing interest and society demand on the use of natural, biodegradable and renewable resources has increased in the last few years. In addition, food producers and consumers have improved their requirements in the quality of processed food, particularly in the field of increasing shelf-life while preserving organoleptic and nutritional properties. This review aims to present the last published work in this area.

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“…The crystalline products were called crystallized α-dextrin and β-dextrin. Later, λ-dextrin was also isolated, and several fractionation schemes for the production of cyclodextrins were developed [96].…”

Section: Cyclodextrinsmentioning

confidence: 99%

β-Cyclodextrins as Encapsulating Agents of Essential Oils

Capelezzo¹,

Mohr²,

Dalcanton³

et al. 2018

Cyclodextrin - A Versatile Ingredient

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Many scientific studies have made advances in the ability to encapsulate natural extracts by cyclodextrins. These studies have addressed the physical and chemical conditions of the encapsulation reactions, employed several types of essential oils and characterized the microcapsules as to their ability to release encapsulated active principles. The essential oils studies with cyclodextrin encapsulation processes have been highly varied. However, the most studied are the essential oils with antimicrobial and antioxidant capacities. The essential antimicrobial and antioxidant oils are easily degraded. In the presence of oxygen, they are oxidized, and at low temperatures, they are volatilized and decomposed. Thus, cyclodextrins are coatings capable of protecting these essential oils from environmental conditions and agents capable of promoting oil degradation, in addition to controlling their release. In this chapter of the book, we review scientific papers that examine the encapsulation of antimicrobial essential oils and antioxidant essential oils with β-cyclodextrins.

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Characterization of fish protein films incorporated with essential oils of clove, garlic and origanum: Physical, antioxidant and antibacterial properties

Cited by 151 publications

References 35 publications

Physical and mechanical properties of modified bacterial cellulose composite films

Physical and mechanical properties of modified bacterial cellulose composite films

Use of herbs, spices and their bioactive compounds in active food packaging

β-Cyclodextrins as Encapsulating Agents of Essential Oils

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