Chitosan films and coatings containing essential oils: The antioxidant and antimicrobial activity, and application in food systems

Yuan, Gaofeng; Chen, Xiaoe; Li, Duo

doi:10.1016/j.foodres.2016.10.004

Cited by 285 publications

(133 citation statements)

References 124 publications

Supporting

Mentioning

118

Contrasting

Unclassified

Order By: Relevance

“…This biopolymer has attracted considerable interest in medical and pharmaceutical fields, food industry and agricultural sector (Ahmad, Benjakul, Prodpran, & Agustini, ). Moreover, chitosan (Ch) is a natural polysaccharide consisting of randomly distributed unites namely (1 → 4)‐2‐acetamido‐2‐deoxy‐β‐ d ‐glucan ( N ‐acetyl‐ d ‐glucosamine; NAG) and (1 → 4)‐2‐amino‐2‐deoxy‐β‐ d ‐glucan ( d ‐glucosamine) linked by β(1 → 4) linkages and is considered as the largest biomaterial after cellulose (Yuan, Chen, & Li, ). It can be obtained by partial alkaline deacetylation or enzymatic hydrolysis of chitin, the structural element found in the exoskeleton of crustaceans, for example, tortoise, lobster, crab, and shrimp (Patrulea, Ostafe, Borchard, & Jordan, ).…”

Section: Introductionmentioning

confidence: 99%

Characterization of nanocomposite films based on chitosan and carboxymethylcellulose containing Ziziphora clinopodioides essential oil and methanolic Ficus carica extract

Shahbazi

2017

J Food Process Preserv

View full text Add to dashboard Cite

The aim of the present study was to improve different characteristics including antibacterial, antioxidant, and some physicomechanical properties of chitosan‐nanomontmorillonite (Ch‐MMT) and carboxymethylcellulose‐nanomontmorillonite (CMC‐MMT) films by incorporating Ziziphora clinopodioides essential oil (ZEO; 1 and 2%) separately and in combination with methanolic Ficus carica extract (FCH; 1%). The major compounds of the ZEO identified by gas chromatography–mass spectrometry were carvacrol (65.22%) and thymol (19.51%). Incorporation of natural compounds into Ch‐MMT and CMC‐MMT films could improve antibacterial and antioxidant activities, thickness as well as water vapor and oxygen barrier properties. Moreover, ZEO separately and in combination with FCH decreased water sorption property, tensile strength, elongation at break, puncture force, and puncture deformation of Ch‐MMT and CMC‐MMT films. The highest antibacterial (inhibition zone: 13.6–27.4 mm) and antioxidant (2,2‐diphenyl‐1‐picrylhydrazyl hydrate scavenging activity: 39.96%) effects was found for Ch‐MMT film containing ZEO 2% + FCH 1%. The lower lightness (L*: 17.96 ± 0.03), higher redness (a*: 24.53 ± 0.32), higher yellowness (b*: 8.13 ± 0.09), and subsequently a darker and reddish color was found in Ch‐MMT film containing ZEO 2% + FCH 1%. This study indicated some benefits of addition of ZEO and FCH into Ch‐MMT and CMC‐MMT films and their potentials for application as biodegradable active packaging. Practical applications Production of biodegradable polymers from natural renewable resources is one of the major points of interest in the food industry area due to concern regarding the use of plastic packaging materials and also increasing consumer interest for improvement of quality and appearance of food products. According to the results of the present study, chitosan‐nanomontmorillonite and carboxymethylcellulose‐nanomontmorillonite films containing Ziziphora clinopodioides essential oil and Ficus carica extract can be used as food packaging materials in food industries.

show abstract

Section: Introductionmentioning

confidence: 99%

Characterization of nanocomposite films based on chitosan and carboxymethylcellulose containing Ziziphora clinopodioides essential oil and methanolic Ficus carica extract

Shahbazi

2017

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…La incorporación de agentes antimicrobianos (ácidos orgánicos, bacteriocinas, enzimas, extractos de plantas y polisacáridos) en películas y recubrimientos comestibles, ha permitido retardar o inhibir el crecimiento de bacterias, mohos y levaduras en los alimentos; logrando aumentar el tiempo de vida útil en este tipo de productos (Yuan, Chen, & Li, 2016).…”

Section: Introductionunclassified

Evaluación de la vida útil de quesos semimaduros con recubrimientos comestibles utilizando aceite esencial de jengibre (Zingiber officinale) como agente antimicrobiano.

Cuellar

Wilches

Rivera

et al. 2017

Rev. colomb. investig. agroindustriales

View full text Add to dashboard Cite

El uso de materiales biodegradables ha permitido sustituir en gran parte los empaques plásticos. Los recubrimientos comestibles a partir de polisacáridos se han convertido en una alternativa atractiva y rentable para la conservación de alimentos. Para este trabajo se utilizaron películas de carboximetilcelulosa (CMC) (1,5; 2,0; 2,5%) incorporando glicerol como plastificante (5%) y aceite esencial (AE) (0,05; 0.1 mL/L) de jengibre (Zingiber officinale) como agente antimicrobiano para la conservación de quesos semimaduros tipo paipa. Se realizó la extracción de AE de jengibre (Zingiber officinale), así como la identificación de sus componentes principales. Para el efecto se realizaron pruebas fisicoquímicas del rizoma (Rz) (humedad 84,79; cenizas 1,39 proteínas 2,27; grasa 4,12; fibra 0,62; carbohidratos 5,78) sobre la especie analizada. El aceite esencial se obtuvo por hidrodestilación asistida por microondas (MWHD) en un tiempo de 60 minutos (dividido en intervalos de 15 minutos), con una separación final por rotaevaporación. Los rendimientos obtenidos fueron del 0,15-0,25% con respecto al peso húmedo. Las características físicas de las muestras presentaron valores de índice de refracción de 1,52, densidad 0,88 g/ml y solubilidad en etanol a 96º de pureza. El análisis del aceite esencial se realizó por GC-MS, encontrándose un alto contenido de sesquiterpenos, como el zingibereno (7,2-8,5%) y el a-curcumeno (2,8-3.3%). Los quesos semimaduros fueron recubiertos, y almacenados en condiciones de anaquel (15°C; HR 80%), evaluándose durante 24 días la inhibición Resumen doi:http://dx

show abstract

“…Considerable antimicrobial effects of chitosan-based edible films containing various types of natural essential oil have also been reported previously. 21 Hassanshahian et al 22 reported that T. ammi essential oil had a high antimicrobial effects on E. coli, Klebsiella pneumoniae and S. aureus. They revealed that the highest Minimum Inhibitory Concentration (MIC) of T. ammi essential oil were found for E. coli (100 ppm) and K. pneumoniae (250 ppm).…”

Section: Discussionmentioning

confidence: 99%

Study the antimicrobial effects of chitosan-based edible film containing the Trachyspermum ammi essential oil on shelf-life of chicken meat

Karimnezhad

Razavilar

Anvar

et al. 2017

Microbiol Res (Pavia)

View full text Add to dashboard Cite

Packaging using chitosan-based edible films incorporated with natural essential oils is a safe and economic way to increase the shelf-life and acceptability of food products and especially chicken meat. Trachyspermum ammi is a natural medicinal plant with high antimicrobial effects cultivated in Iran. The present research was done to study the antimicrobial effects of chitosan-based edible film containing T. ammi essential oil on shelf-life of chicken meat. T. ammi fruits were collected and dried. Essential oil was extracted from plants using the Clevenger's apparatus. High molecular weight chitosan with 1% and 2% concentrations of T. ammi essential oil were used for coating of chicken fillets. Treatments were stored at 4°C for 12 days.

show abstract

Chitosan films and coatings containing essential oils: The antioxidant and antimicrobial activity, and application in food systems

Cited by 285 publications

References 124 publications

Characterization of nanocomposite films based on chitosan and carboxymethylcellulose containing Ziziphora clinopodioides essential oil and methanolic Ficus carica extract

Characterization of nanocomposite films based on chitosan and carboxymethylcellulose containing Ziziphora clinopodioides essential oil and methanolic Ficus carica extract

Evaluación de la vida útil de quesos semimaduros con recubrimientos comestibles utilizando aceite esencial de jengibre (Zingiber officinale) como agente antimicrobiano.

Study the antimicrobial effects of chitosan-based edible film containing the Trachyspermum ammi essential oil on shelf-life of chicken meat

Contact Info

Product

Resources

About