Inclusion complex of clove oil with chitosan/β-cyclodextrin citrate/oxidized nanocellulose biocomposite for active food packaging

Adel, Abeer M.; Ibrahim, A. A.; El-Shafei, A.; Al–Shemy, Mona T.

doi:10.1016/j.fpsl.2019.100307

Cited by 83 publications

(25 citation statements)

References 28 publications

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“…The encapsulation efficiency for high omega-3 fatty acids (92.4 ± 2.3%) provided an oil load capacity of 11.3 ± 0.3% and thus, an even distribution of oil into the fibers and fortification of the food matrix with less amounts of PUFAs [67]. The type and amount of EOs incorporated into the packaging material will provide specific biological activity [68].…”

Section: Current Trends On the Application Of Eos In The Food Industrymentioning

confidence: 99%

Essential Oils and Their Application on Active Packaging Systems: A Review

et al. 2021

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The food industry is continuously evolving through the application of innovative tools and ingredients towards more effective, safe, natural and ecofriendly solutions to satisfy the demands of the costumers. In this context, natural sources (i.e., leaves, seeds, peels or unused pulp) can entail a valuable source of compounds, such as essential oils (EOs), with recognized antioxidant and antimicrobial properties that can be used as natural additives in packaging applications. The current trend is the incorporation of EOs into diverse kinds of biodegradable materials, such as edible films, thus developing active packaging systems with improved preservation properties that can offer benefits to both the food and packaging industry by reducing food waste and improving the management of packaging waste. EOs may be added into the packaging material as free or encapsulated molecules, where, especially this last option, has been revealed as very promising. The addition of these lipophilic compounds provides to the end-product various bioactivities of interest, which can eventually extend the shelf-life of the product by preventing food spoilage. Pairing biodegradable packaging with EOs extracted from natural agro-industrial by-products can lead to a more sustainable food industry. Recent knowledge and advances on this issue will be reviewed in the present work.

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Section: Current Trends On the Application Of Eos In The Food Industrymentioning

confidence: 99%

Essential Oils and Their Application on Active Packaging Systems: A Review

et al. 2021

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“…The obtained film was then impregnated with clove EO, which was retained possibly by the formation of inclusion complexes between the components. A higher activity toward Gram-negative than Gram-positive bacteria and toward fungi than yeast was observed in comparison to chitosan film alone [ 162 ]. In another work, a saffron extract was encapsulated by electrospinning and electro-spraying techniques in zein matrices, yielding different microstructures as particles or fibres.…”

Section: Applications Of Micro-/nanoencapsulated Fragrances and Flmentioning

confidence: 99%

Encapsulation of Flavours and Fragrances into Polymeric Capsules and Cyclodextrins Inclusion Complexes: An Update

2020

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Flavours and fragrances are volatile compounds of large interest for different applications. Due to their high tendency of evaporation and, in most cases, poor chemical stability, these compounds need to be encapsulated for handling and industrial processing. Encapsulation, indeed, resulted in being effective at overcoming the main concerns related to volatile compound manipulation, and several industrial products contain flavours and fragrances in an encapsulated form for the final usage of customers. Although several organic or inorganic materials have been investigated for the production of coated micro- or nanosystems intended for the encapsulation of fragrances and flavours, polymeric coating, leading to the formation of micro- or nanocapsules with a core-shell architecture, as well as a molecular inclusion complexation with cyclodextrins, are still the most used. The present review aims to summarise the recent literature about the encapsulation of fragrances and flavours into polymeric micro- or nanocapsules or inclusion complexes with cyclodextrins, with a focus on methods for micro/nanoencapsulation and applications in the different technological fields, including the textile, cosmetic, food and paper industries.

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“…Therefore, when these combined technologies and research results were applied to chitosan food packaging materials, it was found that the application range of chitosan films could be extended (Table 2). 103‐108 …”

Section: Applications Of Chitosan Films In Food Industrymentioning

confidence: 99%

Chitosan‐based biomaterials: From discovery to food application

Tian

Liu

2020

Polymers for Advanced Techs

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Due to higher expectations for health in recent decades, the issues of food preservation and safety are now attracting more and more attention. Therefore, research and development of food packaging materials is of important practical significance. While the wide use of functional plastic packaging brings great convenience to the food industry, serious problems also appear subsequently, such as source exhaustion, plasticizer transfer, and other potential food safety hazards, which pose great challenges to researchers. In order to overcome these shortcomings, the natural polysaccharide chitosan has emerged as a suitable food packaging material. Chitosan has many excellent properties such as biodegradability, biocompatibility, bioactivity, nontoxicity, and polycationic nature. This article reviews the discovery and preparation process of chitin and chitosan. In addition, the application of chitosan‐based films in food storage is highlighted. Finally, the future perspectives of chitosan are proposed.

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Inclusion complex of clove oil with chitosan/β-cyclodextrin citrate/oxidized nanocellulose biocomposite for active food packaging

Cited by 83 publications

References 28 publications

Essential Oils and Their Application on Active Packaging Systems: A Review

Essential Oils and Their Application on Active Packaging Systems: A Review

Encapsulation of Flavours and Fragrances into Polymeric Capsules and Cyclodextrins Inclusion Complexes: An Update

Chitosan‐based biomaterials: From discovery to food application

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