Encapsulation of cinnamon essential oil in electrospun nanofibrous film for active food packaging

Combined Effect of Cinnamon Essential Oil and Pomegranate Peel Extract on Antioxidant, Antibacterial and Physical Properties of Chitosan Films

“…Because of the effect of direct addition of essential oils to food on sensory characteristics of added food, incorporation of essential oils to films may have supplementary applications in food packaging (Ojagh et al, 2010). Cinnamon essential oil (CEO) has been used for centuries to protect food against microorganisms, and in the last ten years CEO is also incorporated into food packaging materials as antimicrobial agent (Ojagh et al, 2010;Peng and Li, 2014;Hosseini et al, 2009;Wen et al, 2016).…”

Transformation of food packaging from passive to innovative via nanotechnology: concepts and critiques

“…2). The prominent forms of active food packaging are based on (i) antimicrobial agents (Gemili et al 2010;Wen et al 2016), (ii) scavenging systems for oxygen using ferrous oxide, zeolite, palladium, cobalt, photosensitive dyes, glucose oxidase, activated carbon, ethanol oxidase, ascorbic acid, ascorbate salts or catechol (Joven et al 2015;Mahieu et al 2015) and (iii) moisture absorbers using sachets, pads, sheets or blankets and therapeutic probiotics food (Dobrucka and Cierpiszewski 2014;Mahajan et al 2008;Yildirim et al 2015).…”

“…This allows effective food preservation and prolonged shelf life of foods by retarding microbial growth and extending their lag phase leading to improved safety and quality of food products (Biji et al 2015;De Jong et al 2005). Therefore, the practice is significant for preventing the post-processing contamination and spoilage of foods (Bastarrachea et al 2011;Imran et al 2010;Koskela et al 2015;Wen et al 2016).…”

Preparation of Fish Skin Gelatin-Based Nanofibers Incorporating Cinnamaldehyde by Solution Blow Spinning

“…Microbial contamination would not only lead to food spoilage and shorten the shelf-life of food, 37 but also increase the risk of foodborne illness [1]. These illnesses caused by foodborne pathogens 38 might have several symptoms, ranging from mild gastroenteritis to life-threatening neurological, 39 hepatic, or renal syndromes [2].…”

“…According to Goñi,et al [47], an equilibrium could be attained when the cinnamaldehyde was 199 released from nanofibers/film into the headspace in the vapor-phase test. The larger surface area to 200 volume ratio of nanofibers might favor the sustained release of cinnamaldehyde resulting in a higher 201 equilibrium concentration [1] and increased antimicrobial activity. …”