Essential oils-loaded electrospun chitosan-poly(vinyl alcohol) nonwovens laminated on chitosan film as bilayer bioactive edible films

Ebrahimzadeh, Saeed; Bari, Mahmoud Rezazadeh; Hamishehkar, Hamed; Kafil, Hossein Samadi; Lim, Loong‐Tak

doi:10.1016/j.lwt.2021.111217

Cited by 42 publications

(16 citation statements)

References 27 publications

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“…Active packaging materials for grapes supplemented with EOs have been evidenced to develop a protective atmosphere rich in volatile antimicrobial or antioxidant components against microbial spoilage in TG [ 25 ]. Food packaging films from PVA and chitosan enriched with cinnamon EOs were reported to have excellent antimicrobial properties [ 26 ]. PVA-loaded CEO nano-size capsules exhibited antifungal properties [ 27 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Active Packaging Material Fortified with Clove Essential Oil on Fungal Growth and Post-Harvest Quality Changes in Table Grape during Cold Storage

et al. 2021

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Fungal growth in table grapes (Vitis vinifera cv. beauty seedless) is triggered by Botrytis cinerea, Penicillium sp., Aspergillus sp., and Rhizopus stolonifera during post-harvest storage. Due to the safety aspects, this research aimed to develop antifungal packaging embedded with essential oils (EOs) to alleviate the fungal decay of table grapes (TG). The various levels of EOs (0.5–5%, v/v) from clove, cinnamon, thyme, peppermint, lemon, bergamot, ginger, spearmint, and lemongrass were tested against Aspergillus sp. The results attained in radial growth, disk diffusion method, minimal inhibitory concentration, and minimal fungicidal concentration revealed that 1% clove essential oil (CEO) showed higher efficacy against Aspergillus sp. compared to the untreated control and other treatments. CEO at the 1% level exhibited a pleasant odor intensity in TG than the other EOs. The active polyvinyl alcohol (7% PVA) film with 1% CEO resulted in lower weight loss, disease severity, and TG berry drop than the control and other treated samples. Additionally, the acceptance score in the TG sample wrapped with a PVA film containing 1% CEO was augmented. Therefore, the PVA film with 1% CEO retarded the fungal growth and prolonged the shelf life of TG during storage of 21 days at 13 °C and 75% relative humidity (RH).

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Section: Introductionmentioning

confidence: 99%

Effect of Active Packaging Material Fortified with Clove Essential Oil on Fungal Growth and Post-Harvest Quality Changes in Table Grape during Cold Storage

et al. 2021

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“…Other reports described the antimicrobial activity of CHT film through the disc diffusion test. It was demonstrated that the CHT film loading zein-EO nanoparticles increased the antimicrobial activity against Salmonella typhimurium and Shigella flexneri [ 142 ]. In fish, different EO incorporated into gelatin–CHT films were evaluated against different food pathogens and bacteria that lead to decay.…”

Section: Nanostructured Delivery Systems (Ndss)mentioning

confidence: 99%

Essential Oil-Based Nanoparticles as Antimicrobial Agents in the Food Industry

et al. 2022

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The use of essential oils (EO) loaded with nanoparticles is the most promising alternative to increase food quality and safety. Interesting works describe the antimicrobial properties of EO for pathogen control in natural and processed foods for human health and animal production, also contributing to sustainability. Their association with different nanosystems allows novel developments in the micronutrition, health promotion, and pathogen control fields, preventing the aggravation of bacterial microevolution and combating antibiotic resistance. Benefits to the environment are also provided, as they are biodegradable and biocompatible. However, such compounds have some physicochemical properties that prevent commercial use. This review focuses on recent developments in antimicrobial EO-based nanoparticles and their application in different food matrices.

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“…essential oils, into a food product appears challenging and ineffective, due to particular attributes, including water-insolubility, volatility, and specific odor. Therefore, incorporating these compounds into edible films is possibly an effective application in preserving food products as well as exhibiting bioactivities [9]. Trends Sci.…”

Section: Introductionmentioning

confidence: 99%

Development and Characterization of Bioactive Edible Films Based on Semi-Refined Kappa Carrageenan Incorporated with Honey and Kaempferia galanga L. Essential Oil

2022

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This paper emphasized the innovation of commercial semi-refined kappa carrageenan-based (SRKC) films incorporated with Ceiba pentandra honey and Kaempferia galanga L. essential oil to develop bioactive edible film. The influence of honey and essential oil concentrations on the mechanical, physical, moisture barrier, and sensory properties has been investigated. It was found that the thickness, solubility, elongation at break of the edible film with honey addition (50, 100, 150, and 200 % w/w carrageenan) were increased (p < 0.05), whereas the tensile strength was decreased (p < 0.05), and there was no significant difference in the water vapor transmission rate of all the films (p > 0.05). In the next stage, increment of essential oil concentration (0.25, 0.5, and 1 % w/v) in SRKC film with 200 % honey increased the thickness, but reduced the solubility, tensile strength, and elongation at break, and had no significant influence on the water vapor transmission rate (p > 0.05). The edible film incorporated with 200 % honey and 0.25 % Kaempferia galanga L. essential oil demonstrated a significant effect on the sensory evaluation test on aroma, taste, and overall attributes (p < 0.05). Furthermore, the edible films also encompassed many bioactive compounds. In summary, the present research findings confirmed the potentials of SRKC edible film enriched with 200 % honey and 0.25 % Kaempferia galanga L. essential oil as a novel edible food packaging with enhanced bioactive characteristics. HIGHLIGHTS Semi-refined kappa carrageenan (SRKC) is a good film-forming material Kaempferia galanga L. essential oil is known for its bioactive components Honey and the essential oil are added to develop bioactive edible film GRAPHICAL ABSTRACT

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Essential oils-loaded electrospun chitosan-poly(vinyl alcohol) nonwovens laminated on chitosan film as bilayer bioactive edible films

Cited by 42 publications

References 27 publications

Effect of Active Packaging Material Fortified with Clove Essential Oil on Fungal Growth and Post-Harvest Quality Changes in Table Grape during Cold Storage

Effect of Active Packaging Material Fortified with Clove Essential Oil on Fungal Growth and Post-Harvest Quality Changes in Table Grape during Cold Storage

Essential Oil-Based Nanoparticles as Antimicrobial Agents in the Food Industry

Development and Characterization of Bioactive Edible Films Based on Semi-Refined Kappa Carrageenan Incorporated with Honey and Kaempferia galanga L. Essential Oil

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