Effect of Oregano and Marjoram Essential Oils on the Physical and Antimicrobial Properties of Chitosan Based Systems

Sedlaříková, Jana; Doležalová, Magda; Egner, Pavlína; Pavlačková, Jana; Krejčí, Jiří; Rudolf, Ondřej; Peer, Petra

doi:10.1155/2017/2593863

Cited by 23 publications

(23 citation statements)

References 24 publications

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“…Pores formed because of the self-association of hydrophobic OT molecules in the hydrophilic matrix during drying of the films. Similar results for the increase in heterogeneity of the CHI films by the incorporation of essential oils were reported [ 28 , 36 ].…”

Section: Resultssupporting

confidence: 87%

Development of Burdock Root Inulin/Chitosan Blend Films Containing Oregano and Thyme Essential Oils

Cao

Yang

Song

2018

IJMS

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In this study, inulin (INU) extracted from burdock root was utilized as a new film base material and combined with chitosan (CHI) to prepare composite films. Oregano and thyme essential oils (OT) were incorporated into the INU-CHI film to confer the films with bioactivities. The physical and optical properties as well as antioxidant and antimicrobial activities of the films were evaluated. INU film alone showed poor physical properties. In contrast, the compatibility of INU and CHI demonstrated by the changes in attenuated total reflectance-Fourier transformation infrared spectrum of the INU-CHI film increased tensile strength and elongation at break of the INU film by 8.2- and 3.9-fold, respectively. In addition, water vapor permeability, water solubility, and moisture content of the films decreased proportionally with increasing OT concentration in the INU-CHI film. Incorporation of OT also increased the opacity of a and b values and decreased the L value of the INU-CHI films. All INU-CHI films containing OT exhibited antioxidant and antimicrobial properties. Particularly, the INU-CHI film with 2.0% OT exhibited the highest 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid), 2,2-diphenyl-1-picrylhydrazyl radical scavenging, and antimicrobial activities against four pathogens. Thus, the INU-CHI film containing OT developed in this study might be utilized as an active packaging material in the food industry.

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Section: Resultssupporting

confidence: 87%

Development of Burdock Root Inulin/Chitosan Blend Films Containing Oregano and Thyme Essential Oils

Cao

Yang

Song

2018

IJMS

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“…However, chitosan films prepared by the solvent casting technique from acetic acid solution did not show an inhibition zone around the testing disc, while microbial growth was only suppressed directly under the sample (in Figures 5-7, this is indicated by the straight line related to the diameter of the testing disc). This was probably due to the limited activity and diffusion of chitosan molecules entrapped in the film [39].…”

Section: Antimicrobial Effectiveness Of Filmsmentioning

confidence: 99%

“…disc, while microbial growth was only suppressed directly under the sample (in Figures 5-7, this is indicated by the straight line related to the diameter of the testing disc). This was probably due to the limited activity and diffusion of chitosan molecules entrapped in the film [39]. The results of antimicrobial testing of the chitosan samples enriched with thyme essential oil measured by the agar diffusion method against six different pathogens are given in Figures 5-7.…”

Section: Antimicrobial Effectiveness Of Filmsmentioning

confidence: 99%

Chitosan/Thyme Oil Systems as Affected by Stabilizing Agent: Physical and Antimicrobial Properties

et al. 2019

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Antimicrobial biopolymer films and coatings are of great interest for many applications. Different chitosan systems were prepared and characterized to evaluate the effect of their composition on the physical and antimicrobial properties. Three types of emulsifiers (Tween 20, 80, and 85) were used as stabilizing agents, combined with thyme essential oil (from two producers) applied as an active substance. A predominant role of the applied stabilizer and its hydrophilic–lipophilic balance value was proven. The incorporation of thyme essential oil and surfactant into the chitosan matrix led to a significant decrease of particle size in film-forming solutions, as well as a thickness increase and the enhancement of the barrier properties in chitosan films. Antimicrobial effects were provided even at the lowest tested concentration of thyme essential oil. Hence, the prepared chitosan films represent promising candidates in antimicrobial packaging applications.

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“…14,[40][41][42][43] Moreover, the antimicrobial effect of C. aromaticus and O. majorana EOs were investigated as an ingredient of packaging films such as PLA, chitosan, alginate, and hydroxypropyl methylcellulose. 16,31,44,45 The synergistic, partial synergistic and additive interaction of the combination of C. aromaticus and O. majorana EOs against food-borne bacteria have been proven. 14 It seems that EOs combinations disrupt the membrane integrity, increase permeabilization of microorganisms and cause rupture and lysis of the membranes.…”

Section: Discussionmentioning

confidence: 99%

“…29 O. majorana EO, alone and in combination with other EOs and antimicrobial agents, have been used as food packaging ingredients to improve qualitative properties of food. 30,31 The authors have assessed the chemical composition of C. aromaticus and O. majorana EOs and their antimicrobial activity against some food-borne bacteria previously. 14 The aim of this study was to assess microbial and chemical properties of minced beef packaged with PLA films incorporated with C. aromaticus and O. majorana EOs at refrigerator temperature for 10 days.…”

mentioning

confidence: 99%

Antimicrobial Activity of Polylactic Acid Film Incorporated With Marjoram and Clove Essential Oils on Microbial and Chemical Properties of Minced Beef During Refrigerated Storage

Partovi

Talebi

Babaei

et al. 2020

Int J Enteric Pathog

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Background: Active packaging is one of the new packaging technologies which causes interaction between packaging material and food with the aim of food shelf life extension while maintaining food safety and quality. Biodegradable films like polylactic acid (PLA) can be good alternatives to non-biodegradable plastics because of environmental pollution and concerns about the limitations of petroleum resources. Objective: This study was conducted to evaluate the efficacy of PLA film incorporated with marjoram and clove essential oils (EOs) (0.5 and 1% v/v) in maintaining the microbial and chemical quality of minced beef during refrigerated storage. Materials and Methods: Minced beef was packaged with PLA film incorporated with marjoram and clove EOs (0.5 and 1% v/v) alone and in combination and stored at refrigerator temperature for 10 days. Then, microbiological and chemical analyses were done at 0, 2, 4, 7 and 10 days of examination. Results: A reduction of 1 log CFU/g in total count was observed between groups with simultaneous use of EOs and control group (P<0.05) at day 7; however, there was not any significant difference between the mentioned groups at day 10. Active packaging with marjoram and clove EOs decreased the number of psychrotrophs in comparison to the control group and it was more evident at days 7 and 10. The number of Enterobacteriaceae in control and 1% clove EO/1% marjoram EO groups showed a difference of 3 log units at day 10. TVB-N of 1% clove EO/1% marjoram EO and 0.5% clove EO/1% marjoram EO showed significant differences from control at day 10 (P<0.05). Conclusion: The results of the current study have shown that the active PLA films can be a promising approach in order to maintain microbial and chemical quality of minced beef at refrigerator temperature for 10 days.

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Effect of Oregano and Marjoram Essential Oils on the Physical and Antimicrobial Properties of Chitosan Based Systems

Cited by 23 publications

References 24 publications

Development of Burdock Root Inulin/Chitosan Blend Films Containing Oregano and Thyme Essential Oils

Development of Burdock Root Inulin/Chitosan Blend Films Containing Oregano and Thyme Essential Oils

Chitosan/Thyme Oil Systems as Affected by Stabilizing Agent: Physical and Antimicrobial Properties

Antimicrobial Activity of Polylactic Acid Film Incorporated With Marjoram and Clove Essential Oils on Microbial and Chemical Properties of Minced Beef During Refrigerated Storage

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