Coating papers with soy protein isolates as inclusion matrix of carvacrol

Arfa, Afef Ben; Chrakabandhu, Yasinee; Preziosi-Belloy, Laurence; Chalier, Pascale; Gontard, Nathalie

doi:10.1016/j.foodres.2006.07.011

Cited by 48 publications

(26 citation statements)

References 49 publications

(50 reference statements)

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“…When applied as coatings, more results deal with plastic coatings than with paper and board coatings. In consequence to this, the application on paper has been studied only for a few proteins such as whey proteins [8,9,32,33], isolated soy proteins [214,[278][279][280][281][282], caseinates [1,7,115,121], wheat gluten [32,280,[283][284][285] and corn zein [1,37,234,235]. As could be observed so far, the literature is countless and it is of course also expected that some of the results on standalone films and on coatings on different substrates can be transferred to paper at least as trends.…”

Section: Application To Cellulose Based Productsmentioning

confidence: 99%

State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review

et al. 2015

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Abstract:There is increasing research towards the substitution of petrochemicals by sustainable components. Biopolymers such as proteins, polysaccharides, and lipids derive from a variety of crop sources and most promisingly from waste streams generated during their processing by the agro food industry. Among those, proteins of different types such as whey, casein, gelatin, wheat gluten, soy protein or zein present a potential beyond the food and feed industry for the application in packaging. The general protein hydrophilicity promotes a good compatibility to polar surfaces, such as paper, and a good barrier to apolar gases, such as oxygen and carbon dioxide. The present review deals with the development of protein-based coatings and films. It includes relevant discussion for application in paper or board products, as well as an outlook on its future industrial potential. Proteins with suitable functionalities as food packaging materials are described as well as the different technologies for processing the coatings and the current state of the art about the coating formulations for selectively modulating barrier, mechanical, surface and end of life properties. Some insights onto regulations about packaging use, end of life and perspectives of such natural coating for decreasing the environmental impact of packages are given.

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Section: Application To Cellulose Based Productsmentioning

confidence: 99%

State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review

et al. 2015

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“…The antimicrobial activities of MC/CRV film and MC/CRV/MMT-20% and MC/CRV/MMT-60% nanocomposite films were tested against E. coli and S. aureus at 37 C. The amounts of CRV in the tested films were adjusted by controlling the sizes of film samples and the CRV quantities in films were determined using the spectrophotometric method. The antimicrobial tests were carried out according to the method described by Ben Arfa et al (2007). E. coli and S. aureus strains were grown in nutrient broth in two consecutive cultures for 24 h. Then cells from these cultures were inoculated in fresh medium and incubated at 37 C for 24 h to obtain the E. coli and S. aureus cell concentrations of 5 Â 10 10 CFU/mL and 7.5 Â 10 9 CFU/mL, respectively.…”

Section: Opacitymentioning

confidence: 99%

“…Biopolymer/clay nanocomposite films have improved mechanical, thermal, optical and physicochemical properties (Rhim & Ng, 2007). These films can be produced to have antimicrobial properties by adding antimicrobial agents such as the natural antimicrobial compounds carvacrol (CRV), nisin and lysozyme (Arfa, Chrakabandhu, Preziosi-Belloy, Chalier, & Gontard, 2007;Mastromatteo, Barbuzzi, Conte, & Del Nobile, 2009). CRV is a monoterpene phenolic constituent of essential oil produced by some aromatic plants and spices such as black cumin (Nigella sativa L.), marjoram (Origanum majorana L.), oregano (Origanum vulgare L.), summer savory (Satureja hortensis L.) and thymine (Thymus vulgaris L.) (Landa, Kokoska, Pribylova, Vanek, & Marsik, 2009).…”

Section: Introductionmentioning

confidence: 99%

Preparation of active antimicrobial methyl cellulose/carvacrol/montmorillonite nanocomposite films and investigation of carvacrol release

Tunç

Duman

2011

LWT - Food Science and Technology

214

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“…Plant essential oils (EO) are potential alternative natural antimicrobial ingredients. EO are classified as generally regarded as safe (GRAS) and are responsible for the aroma and flavor of many spices and herbs (2). Several reports confirm the antibacterial and antifungal properties of EO components, with the most effective ones coming from thyme (thymol), oregano (carvacrol), and clove (eugenol) (3).…”

mentioning

confidence: 99%

Nanocapsular Dispersion of Thymol for Enhanced Dispersibility and Increased Antimicrobial Effectiveness against Escherichia coli O157:H7 and Listeria monocytogenes in Model Food Systems

Shah

Davidson

Zhong

2012

Appl Environ Microbiol

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Essential oils are marginally soluble in water, making it challenging to evenly disperse them in foods and resulting in an increased tendency to bind with food lipids and proteins, resulting in lowered antimicrobial efficacy. In the current study, free and nano-dispersed (ND) thymol were compared in terms of their antimicrobial efficacies against Escherichia coli O157:H7 ATCC 43889 and 43894 and Listeria monocytogenes strains Scott A and 101 in apple cider and 2% reduced-fat milk. Apple cider was adjusted to pHs 5.5 and 3.5, and antimicrobial tests were performed at 0.3-, 0.5-, 0.75-, and 1.0-g/liter thymol concentrations at 35, 32, 25, and 4°C. Overall, 0.5 and 1.0 g/liter thymol in nano-dispersion and along with free thymol were inhibitory and bactericidal, respectively, against bacterial strains under all treatment conditions. At pH 5.5, 0.5 g/liter ND thymol was bacteriostatic against L. monocytogenes and E. coli for up to 48 h. At pH 3.5, L. monocytogenes controls did not survive beyond 12 h but E. coli survived and was inhibited by 0.5 g/liter ND thymol after 12 and 48 h in apple cider. E. coli strains were significantly sensitive to 4°C and pH 3.5 (P < 0.05). When bacteria were tested in 2% reduced-fat milk at 35 or 32°C, ND and free thymol demonstrated inhibition at 4.5 g/liter. Thus, the current technology seems to be promising and novel, enabling thymol-containing nano-dispersions that are not only transparent but also effective against pathogens in food applications, especially in clear beverages.

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Coating papers with soy protein isolates as inclusion matrix of carvacrol

Cited by 48 publications

References 49 publications

State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review

State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review

Preparation of active antimicrobial methyl cellulose/carvacrol/montmorillonite nanocomposite films and investigation of carvacrol release

Nanocapsular Dispersion of Thymol for Enhanced Dispersibility and Increased Antimicrobial Effectiveness against Escherichia coli O157:H7 and Listeria monocytogenes in Model Food Systems

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