Incorporation of Oregano Essential Oil Microcapsules in Starch‐Poly (Butylene Adipate Co‐Terephthalate) (PBAT) Films

Medeiros, João Augusto Salviano de; Blick, Ana Paula; Galindo, Marcella Vitória; Alvim, Izabela Dutra; Yamashita, Fábio; Ueno, Cláudio Takeo; Shirai, Marianne Ayumi; Grosso, Carlos Raimundo Ferreira; Corradini, Elisângela; Sakanaka, Lyssa Setsuko

doi:10.1002/masy.201800052

Cited by 33 publications

(20 citation statements)

References 44 publications

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“…The thickness of the thyme oil increased by 3.08 folds (113.33 µm of PLA/PBAT-Thyme 10% ) with respect to the control PLA/PBAT film (36.71 µm) while, the thickness of the clove oil composite film increased by 2.90 folds (106.67 µm of PLA/PBAT-Clove 10% ) depicting significant difference in the values ( Table 3 and Table 4 ). Similar results are seen in studies where the thickness increased with the incorporation of essential oil in the active packaging film [ 37 , 38 ]. This could be due to the distribution pattern of the essential oil in the matrix of the film.…”

Section: Resultssupporting

confidence: 86%

Characterization and Antimicrobial Activity of Biodegradable Active Packaging Enriched with Clove and Thyme Essential Oil for Food Packaging Application

Sharma

Barkauskaite

Duffy

et al. 2020

Foods

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Bioactive packaging contains natural antimicrobial agents, which inhibit the growth of microorganisms and increase the food shelf life. Solvent casting method was used to prepare the Poly (lactide)-Poly (butylene adipate-co-terephthalate) (PLA-PBAT) film incorporated with the thyme oil and clove oil in various concentrations (1 wt%, 5 wt% and 10 wt%). The clove oil composite films depicted less green and more yellow as compared to thyme oil composite films. Clove oil composite film has shown an 80% increase in the UV blocking efficiency. The tensile strength (TS) of thyme oil and clove oil composite film decreases from 1.35 MPs (control film) to 0.96 MPa and 0.79, respectively. A complete killing of S. aureus that is a reduction from 6.5 log CFU/mL to 0 log CFU/mL was observed on the 10 wt% clove oil incorporated composite film. Clove oil and thyme oil composite film had inhibited E. coli biofilm by 93.43% and 82.30%, respectively. Clove oil composite film had exhibited UV blocking properties, strong antimicrobial activity and has high potential to be used as an active food packaging.

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Section: Resultssupporting

confidence: 86%

Characterization and Antimicrobial Activity of Biodegradable Active Packaging Enriched with Clove and Thyme Essential Oil for Food Packaging Application

Sharma

Barkauskaite

Duffy

et al. 2020

Foods

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“…According to Medeiros et al [21], the efficiency of the films in acting as active packaging is influenced not only by the concentration of oil, but also by the diffusion of the bioactive compounds into the medium, which in return depend on the interactions between the components, as well as their disposition inside the film. Microencapsulation of bioactive compounds is a technology that allows isolating and preserving compounds from inactivation by external agents [30].…”

Section: Antimicrobial Activitymentioning

confidence: 99%

“…The incorporation of essential oil into films is usually carried out by the emulsion between the oil and other components of the filmogenic solution, with the aid of a homogenizer [19] and the use, or not, of stabilizing agents [20], or encapsulated oil [21]. However, the incorporation of essential oils can affect the structural, barrier, mechanical, and optical properties of films [14,22].…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial Activity and GC-MS Profile of Copaiba Oil for Incorporation into Xanthosoma mafaffa Schott Starch-Based Films

et al. 2020

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The present study evaluated the effect of the incorporation of copaiba oil, in direct and in microencapsulated form, into films based on Xanthosoma mafaffa Schott starch. Initially, the characterization of copaiba oil by gas chromatograph coupled with mass spectrometry (GC-MS) and its antimicrobial activity against gram-positive and gram-negative bacteria was performed. The films were produced by the casting technique and characterized in relation to physical, chemical, structural, and antimicrobial activity. Sesquiterpenes, mainly β-caryophyllene, were the predominant compounds in copaiba oil, showing antimicrobial activity against B. subtilis and S. aureus. The films showed forming capacity, however, was observed a decrease in solubility and revealed an increase in hydrophobic characteristics. However, the oil reduced the tensile strength and elongation, while the microcapsules did not influence the mechanical properties in comparison to the control film. From microstructure analysis, changes in the films roughness and surface were observed after the addition of oil both directly and in microencapsulated form. Films incorporated with microparticles were able to inhibit the gram-positive bacteria tested, forming inhibition zones, indicating that the encapsulation of copaiba oil was more efficient for protecting bioactive compounds from the oil, suggesting the possible application of mangarito starch-based films incorporated with copaiba oil as biodegradable packaging.

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“…Few studies have reported the use of pinhão starch for film production (Daudt et al, 2014;Luchese, Frick, Patzer, Spada, & Tessaro, 2015). The blending of starch with other synthetic biodegradable polymers represents an important route to overcome the shortcomings of starch-based materials,such as poor water vapor barrier and their mechanical properties (de Medeiros et al, 2019). PBAT is a compostable polymer produced from fossil basis formed by the reaction of butanediol with adipic and terephthalic acid that display similar mechanical properties as low-density polyethylene (LPDE) (30 MPa as tensile strength and 700 as elongation at break).…”

Section: Food Engineering Materials Science and Nanotechnologymentioning

confidence: 99%

Influence of pinhão starch and natural extracts on the performance of thermoplastic cassava starch/PBAT extruded blown films as a technological approach for bio‐based packaging material

Müller

Carpiné

Yamashita

et al. 2020

Journal of Food Science

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Films were produced using the blown extrusion method from blends made with cassava and pinhão thermoplastic starch, compostable polyester (poly(butylene adipate co‐terephthalate, PBAT) and natural extracts (rosemary and green tea). The effect of the incorporation of the extracts and the type of starch added in the film properties were investigated following the mixture design (23) approach. Regression models and response surface curves were generated to predict the film properties. The effect of the cold storage (6 °C and 17% of humidity relative, for 60 days) on the film properties was also investigated in order to simulate future applications. All the properties were mainly influenced by the extract type. The incorporation of the extracts decreased the lightness parameter and the films produced with green tea extract were more opaque than those made with rosemary. Starch/rosemary blends were more flexible, while the extract type did not have a significant effect on tensile strength (TS). Film elongation (ELO) ranged from 520% to 719% and might be comparable to some synthetic polymers. The water vapor permeability was improved in approximately 14% with addition of the extracts. The storage conditions, on the one hand, increased the TS, elastic modulus, and opacity of films and, on the other hand, decreased the elongation parameter. The thermal stability of films was not modified by adding extracts or varying the starch type. The results demonstrated that pinhão/cassava/PBAT blends and the natural extracts are a good alternative matrix to produce packagings with adequate mechanical and barrier properties. Practical Application Extruded films produced from cassava or pinhão starch, poly(butylene adipate co‐terephthalate) (PBAT) and natural extracts show technological potential to be used as active packaging for food products. Pinhão starch is a great alternative substitute to cassava starch and the incorporation of the commercial compostable polymer (PBAT) is necessary in order to confer suitable mechanical properties to extrusion process. The extrusion blown method, a process widely used by plastic industries, allows the scale‐up of bio‐based packagings for industrial scale.

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Incorporation of Oregano Essential Oil Microcapsules in Starch‐Poly (Butylene Adipate Co‐Terephthalate) (PBAT) Films

Cited by 33 publications

References 44 publications

Characterization and Antimicrobial Activity of Biodegradable Active Packaging Enriched with Clove and Thyme Essential Oil for Food Packaging Application

Characterization and Antimicrobial Activity of Biodegradable Active Packaging Enriched with Clove and Thyme Essential Oil for Food Packaging Application

Antimicrobial Activity and GC-MS Profile of Copaiba Oil for Incorporation into Xanthosoma mafaffa Schott Starch-Based Films

Influence of pinhão starch and natural extracts on the performance of thermoplastic cassava starch/PBAT extruded blown films as a technological approach for bio‐based packaging material

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