Improved functionality of cinnamon oil emulsion-based gelatin films as potential edible packaging film for wax apple

Ganeson, Keisheni; Razifah, M.R.; Mubarak, Aidilla; Kam, Amin; Vigneswari, Sevakumaran; Ramakrishna, Seeram

doi:10.1016/j.fbio.2022.101638

Cited by 22 publications

(7 citation statements)

References 63 publications

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“…This evidence endorses the idea that the films FT3 and FT4 were the best coatings to prevent the in situ proliferation of C. rosea and may be useful to avoid the germination of viable conidia spread by air. Other composites described by Ganeson et al [ 31 ] which were made with gelatin and thyme essential oil, have shown interesting results in the conservation of fruit quality. However, these composites were designed with the aim to improve the shelf life of healthy apples instead of diseased apples.…”

Section: Resultsmentioning

confidence: 99%

Improving the Shelf Life of Avocado Fruit against Clonostachys rosea with Chitosan Hybrid Films Containing Thyme Essential Oil

et al. 2022

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Hass avocadoes are one of the most popular fruits consumed worldwide because of their nutritional and nutraceutical content. Nevertheless, these fruits are susceptible to phytopathogen attacks that decrease fruit quality during the postharvest period. Herein we present the results of the in situ fungistatic activity of four hybrid films (FT1–FT4) manufactured with chitosan and different concentrations of the essential oil of thyme (TvEO). The films were evaluated as biodegradable materials to prevent fruit decay triggered by Clonostachys rosea which is considered an emergent phytopathogen of this crop. The in situ fungistatic strength, spectroscopic properties (FT-IR), optical features (transmittance/opacity), and consistency obtained by microscopic analysis (SEM), indicated that the films FT3 and FT4 possessed the best physicochemical properties to protect Hass avocadoes against the soft rot produced by C. rosea. Avocadoes treated with the films FT3 and FT4 significantly (p < 0.01) conserved fruit firmness and nutritional composition (protein, fat, fiber, and reducing sugars) as well as the nutraceutical content (oleic, palmitoleic, linoleic, and palmitic acids) of infected avocados for 21 days. Our results validate the potential use of the films FT3 and FT4 to prevent the soft rot caused by C. rosea and to improve the shelf life of Hass avocadoes.

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Section: Resultsmentioning

confidence: 99%

Improving the Shelf Life of Avocado Fruit against Clonostachys rosea with Chitosan Hybrid Films Containing Thyme Essential Oil

et al. 2022

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“…It was found that coated kraft paper with palm wax and essential oil effectively maintained the quality of beef. 80 Ganeson et al 100 explored cinnamon oil as an emulsifier to improve the properties of gelatin films. By adding cinnamon oil and surfactant in different proportions of 70:30 (ME1), 60:40 (ME2), and 50:50 (ME3) lotion to the film, the interaction between a lotion and the polymer structure in the film was analyzed through physical, morphological, and functional properties.…”

Section: Biopolymer-based Films Containing Eosmentioning

confidence: 99%

Biopolymer Food Packaging Films Incorporated with Essential Oils

Tian

Liu

Yang

et al. 2023

J. Agric. Food Chem.

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Petroleum-based packaging materials are typically nonbiodegradable, which leads to significant adverse environmental and health issues. Therefore, developing novel efficient, biodegradable, and nontoxic food packaging film materials has attracted increasing attention from researchers. Due to significant research and advanced technology, synthetic additives in packaging materials are progressively replaced with natural substances such as essential oils (EOs). EOs demonstrate favorable antioxidant and antibacterial properties, which would be an economical and effective alternative to synthetic additives. This review summarized the possible antioxidant and antimicrobial mechanisms of various EOs. We analyzed the properties and performance of food packaging films based on various biopolymers incorporated with EOs. The progress in intelligent packaging materials has been discussed as a prospect of food packaging materials. Finally, the current challenges regarding the practical application of EOs-containing biopolymer films in food packaging and areas of future research have been summarized.

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“…Crosslinkers in the formulation ensure encapsulation of bioactive agents in the film, improving upon its overall functionality. 70…”

Section: Mechanical Propertiesmentioning

confidence: 99%

“…Additives such as gelatin improve the three dimensional structure (more hydrogen bonds) and provide better insulation against light and oxygen. Crosslinkers in the formulation ensure encapsulation of bioactive agents in the film, improving upon its overall functionality 70 …”

Section: Characteristics Of Fruit and Vegetable Based Edible Filmsmentioning

confidence: 99%

Development and application of fruit and vegetable based green films with natural bio‐actives in meat and dairy products: a review

Thakur

Raposo

2023

J Sci Food Agric

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In recent years, foodborne outbreaks and food plastic waste accumulation in the environment have impelled a hunt for new, sustainable, novel and innovatory food packaging interventions to face microbial contamination, food quality and safety. Pollution caused from wastes generated by agricultural activities is one of chief rising concerns of the environmentalists across the globe. A solution to this problem is effective and economic valorization of residues from agriculture sector. It would ensure that the by‐products/residues from one activity act as ingredients/raw materials for another industry. An example is fruit and vegetable waste based green films for food packaging. Edible packaging is a well‐researched area of science where numerous biomaterials have been already explored. Along with dynamic barrier properties, these biofilms often exhibit antioxidant and antimicrobial properties as function of the bioactive additives (e.g. essential oils) often incorporated in them. Additionally, these films are made competent by use of recent technologies (e.g. encapsulation, nano‐emulsions, radio‐sensors) to ensure high end performance and meet the principles of sustainability. Livestock products such as meat, poultry and dairy products are highly perishable and depend largely upon the mercy of packaging materials to enhance their shelf life. In this review, all the above‐mentioned aspects are thoroughly covered with a view to project fruit and vegetable based green films (FVBGFs) as a potential and viable packaging material for livestock products, along with a discussion on role of bio‐additives, technological interventions, properties and potential applications of FVBGFs in livestock products. © 2023 Society of Chemical Industry.

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Improved functionality of cinnamon oil emulsion-based gelatin films as potential edible packaging film for wax apple

Cited by 22 publications

References 63 publications

Improving the Shelf Life of Avocado Fruit against Clonostachys rosea with Chitosan Hybrid Films Containing Thyme Essential Oil

Improving the Shelf Life of Avocado Fruit against Clonostachys rosea with Chitosan Hybrid Films Containing Thyme Essential Oil

Biopolymer Food Packaging Films Incorporated with Essential Oils

Development and application of fruit and vegetable based green films with natural bio‐actives in meat and dairy products: a review

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