Effectiveness of a novel insect-repellent food packaging incorporating essential oils against the red flour beetle (Tribolium castaneum)

Licciardello, Fabio; Muratore, Giuseppe; Suma, Pompeo; Russo, Agatino; Nerı́n, Cristina

doi:10.1016/j.ifset.2013.05.002

Cited by 79 publications

(46 citation statements)

References 34 publications

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“…The insecticidal effect of biopolymer‐based films incorporated with EO nanoemulsions may have been partly due to chemical interactions between functional groups of the polymeric matrices and the constituents of EO mixtures. Active packaging containing plant‐derived EOs has been investigated by many researchers found effective in reducing insect infestations (Jo et al., ; Licciardello, Muratore, Suma, Russo, & Nerín, ). The results of present study also suggest that EOs nanoemulsion incorporated within different polymer matrices resulted in an extended efficacy by releasing progressively from the film surface and protecting the rice grains for a longer period of time.…”

Section: Resultsmentioning

confidence: 99%

Synergistic Effects of Nanocomposite Films Containing Essential Oil Nanoemulsions in Combination with Ionizing Radiation for Control of Rice Weevil Sitophilus oryzae in Stored Grains

Hossain

Follett

Salmieri

et al. 2019

Journal of Food Science

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The fumigant toxicity of eight individual essential oils (EOs; basil, cinnamon, eucalyptus, mandarin, oregano, peppermint, tea tree, and thyme) and one binary combination (thyme and oregano) for control of the rice weevil, Sitophilus oryzae, were investigated. In bioassays, all individual and combined EOs were toxic to the rice weevil. Eucalyptus EO exhibited the highest toxicity among the individual EO treatments, causing 100% mortality at a minimum concentration of 0.8 µL/mL after 24 hr of exposure. The combination treatment of oregano and thyme EO displayed higher fumigant activity than the individual oregano or thyme treatments. A stable oil‐in‐water nanoemulsion was evaluated using high‐pressure homogenization (microfluidization [MF]) and varying the pressure and number of cycles. The droplet size of the emulsions was found to decrease from 217 to 71 nm and encapsulation efficiency increased from 37% to 84% with increasing MF pressure and number of cycles. The optimum conditions for preparing the mixture of oregano and thyme EO nanoemulsions were evaluated to be homogenization pressure of 103 MPa and three cycles. Incorporating an oregano:thyme nanoemulsion (0.75%) into cellulose nanocrystal (CNC) containing chitosan (CH/CNC), methyl cellulose (MC/CNC), and polylactic acid (PLA/CNC) composite films resulted in extended diffusion matrices causing 32% to 51% rice weevil mortality after 14 days exposure. Irradiation at 200 Gray alone caused 79% mortality and increased to 100% when combined with the bioactive chitosan film containing the oregano:thyme nanoemulsion. Practical Application A binary combination of oregano:thyme has potential as a biopesticide against stored product pests. The encapsulation of EO nanoemulsions into biopolymeric support could be used for bioactive packaging to prevent food spoilage and extend shelf life. Combining bioactive films with irradiation can provide complete control of rice weevil in packaged rice. The system developed in this research may also be extended to explore other food‐packaging films with various food models to control different types of stored pests.

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Section: Resultsmentioning

confidence: 99%

Synergistic Effects of Nanocomposite Films Containing Essential Oil Nanoemulsions in Combination with Ionizing Radiation for Control of Rice Weevil Sitophilus oryzae in Stored Grains

Hossain

Follett

Salmieri

et al. 2019

Journal of Food Science

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“…Actually, due to the long pasta shelf life, insects can easily penetrate into the packaging and reproduce many generations (Locatelli and Süss, 2002). Unfortunately, a single insect occurring in a pasta package, although non compromising the quality of the product, is enough to affect seriously the image of the company manufacturing or distributing the goods (Kim et al, 2010) with consequences that can be economically severe (Hou et al, 2004;Licciardello et al, 2013). For these reasons, strategies to prevent insect attacks to the final packaged product such as the development of new repellent packaging methods are highly foreseen by pasta companies (Cagri et al, 2004;Hou et al, 2004;Germinara et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Pistacia lentiscus essential oil has repellent effect against three major insect pests of pasta

Bougherra

Bedini

Flamini

et al. 2015

Industrial Crops and Products

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Rhyzopertha dominica, Sitophilus zeamais, and Tribolium confusum are three of the major food-stuff pests who cause important economic losses of shelved products with special reference to pasta. Due to its long shelf life, pasta is highly exposed to insects that can penetrate into the packaging with consequences economically severe. Eco-friendly strategies to prevent such insect attacks to the final packaged product are therefore highly foreseen by pasta companies. Due to their repellent properties, essential oils, extracted from aromatic plants, could represent a valid, eco-friendly alternative to chemical repellents. In this study, we evaluated the repellent activity of Pistacia lentiscus essential oil (PEO) and its main chemical components by two different bioassay with and without the presence of pasta. Results showed that the whole PEO exerts a broad-range aspecific repellency among the target pests with RD50 values ranging from 0.010 to 0.037 μL cm−2. On the contrary, the repellence of PEO components resulted to vary depending on the compound and on the pest species. Among the PEO chemical components, relative median potency analyses indicated that β-caryophyllene was able to exert the highest repellency rates against S. zeamais (RD50 0.046 μM cm−2). The comparison between the two bioassays, with and without pasta, indicated that the two methodologies gave consistent results. Overall, our research firstly showed that, because of their effectiveness as repellents, PEO and its major constituents could represent valid and safe tools against pasta pest

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“…Some commodity polymers such as low density polyethylene (LDPE) [22][23][24][25][26] , poly(vinyl chloride) (PVC) 22 and polypropylene (PP) [27][28][29] have been tested as adequate matrices to host different herb extracts. But in recent years biopolymers based on starch, cellulose derivatives, chitosan/chitin, gums, proteins obtained from animal or plant-sources, and lipids have emerged as environmentally-friendly alternatives to synthetic polymers as carriers of herb extracts (Table 1).…”

Section: Herbsmentioning

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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Effectiveness of a novel insect-repellent food packaging incorporating essential oils against the red flour beetle (Tribolium castaneum)

Cited by 79 publications

References 34 publications

Synergistic Effects of Nanocomposite Films Containing Essential Oil Nanoemulsions in Combination with Ionizing Radiation for Control of Rice Weevil Sitophilus oryzae in Stored Grains

Synergistic Effects of Nanocomposite Films Containing Essential Oil Nanoemulsions in Combination with Ionizing Radiation for Control of Rice Weevil Sitophilus oryzae in Stored Grains

Pistacia lentiscus essential oil has repellent effect against three major insect pests of pasta

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

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