Kinetics of carvacrol release from active paper packaging for fresh fruits and vegetables under conditions of open and closed package

López−Gómez, Antonio; Navarro-Martínez, Alejandra; Garre, Alberto; Iguaz, Asunción; Maldonado-Guzmán, Paulina; Martínez−Hernández, Ginés Benito

doi:10.1016/j.fpsl.2023.101081

Cited by 9 publications

(9 citation statements)

References 25 publications

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“…The kinetic constant k for the Fickian approximation was also determined as 0.21 h –1/2 . Similar release studies using carvacrol as the active compound have reported semi-Fickian diffusion over 80 h, with complete release at 12 h and first-order kinetics . Indeed, in our study, we hypothesize that the observed Fickian mass transfer kinetics was governed by the interaction of green tea polyphenols and the chitosan–vanillin matrix.…”

Section: Resultssupporting

confidence: 85%

“…However, many factors affect the mechanism of release including temperature, polymer molecular weight, pH, humidity, film thickness, degradation time frames, and the binding strength between the active agent and the polymer matrix . For example, lower M w chitosan has been reported to enhance release due to weaker binding interactions with the active compound. , Moreover, the degradation properties of polymers are particularly important. Oligomers may be released during the release process, changing the porosity of the film over time and opening diffusion channels.…”

Section: Resultsmentioning

confidence: 99%

“…71 For example, lower M w chitosan has been reported to enhance release due to weaker binding interactions with the active compound. 71,82 Moreover, the degradation properties of polymers are particularly important.…”

Section: Thermal Properties Of Cvgp Filmsmentioning

confidence: 99%

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Vanillin Cross-Linked Chitosan Film with Controlled Release of Green Tea Polyphenols for Active Food Packaging

Westlake,

Laabei,

Jiang

et al. 2023

ACS Food Sci. Technol.

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We report a novel cross-linked chitosan composite film containing vanillin, glycerol, and green tea extract. The effects of vanillin-mediated cross-linking and the incorporation of antimicrobial green tea polyphenols were investigated. The cross-linking effect, confirmed by Fourier transform infrared (FTIR) analysis, increased the tensile strength of the biopolymer film to 20.9 ± 3 MPa. The release kinetics of polyphenols from the chitosan–vanillin matrix was studied, and we reported an initial burst release (8 h) followed by controlled release (8 to 400 h). It was found that both vanillin and green tea polyphenols were successful inhibitors of foodborne bacteria, with a minimum inhibitory concentration of the tea polyphenols determined as 0.15 mg/mL (Staphylococcus aureus). These active components also displayed strong antioxidant capacities, with polyphenols quenching >80% of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals at all concentrations tested. Degradation results revealed that there was a significant (>85%) mass loss of all samples after being buried in compost for 12 weeks. The biopolymeric films, prepared by solvent casting methods, adhere to green chemistry and waste valorization principles. The one-pot recipe reported may also be applied to other cross-linkers and active compounds with similar chemical functionalities. Based on the obtained results, the presented material provides a promising starting point for the development of a degradable active packaging material.

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Section: Resultssupporting

confidence: 85%

Section: Resultsmentioning

confidence: 99%

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Vanillin Cross-Linked Chitosan Film with Controlled Release of Green Tea Polyphenols for Active Food Packaging

Westlake,

Laabei,

Jiang

et al. 2023

ACS Food Sci. Technol.

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“…The majority of the components included in this category, such as carvacrol, ferulic acid, and cinnamic acid, can also be found in essential oils, although their usage as single molecules is different [298] or even combined between them [299]. Without the other components that are part of the essential oils, the characteristics of the films that can be obtained directly using the simple molecules can be controlled in a more focused and meaningful way than with the use of the essential oils.…”

Section: Organic Moleculesmentioning

confidence: 99%

A Review on Reinforcements and Additives in Starch-Based Composites for Food Packaging

Muñoz-Gimena,

Oliver-Cuenca,

Peponi

et al. 2023

Polymers

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The research of starch as a matrix material for manufacturing biodegradable films has been gaining popularity in recent years, indicating its potential and possible limitations. To compete with conventional petroleum-based plastics, an enhancement of their low resistance to water and limited mechanical properties is essential. This review aims to discuss the various types of nanofillers and additives that have been used in plasticized starch films including nanoclays (montmorillonite, halloysite, kaolinite, etc.), poly-saccharide nanofillers (cellulose, starch, chitin, and chitosan nanomaterials), metal oxides (titanium dioxide, zinc oxide, zirconium oxide, etc.), and essential oils (carvacrol, eugenol, cinnamic acid). These reinforcements are frequently used to enhance several physical characteristics including mechanical properties, thermal stability, moisture resistance, oxygen barrier capabilities, and biodegradation rate, providing antimicrobial and antioxidant properties. This paper will provide an overview of the development of starch-based nanocomposite films and coatings applied in food packaging systems through the application of reinforcements and additives.

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“…Therefore, developing an internally driven and more efficient release system can be further beneficial for efficient and intelligent antibacterial effects. It is well-known that high temperature accelerates the diffusion process, and the temperature changes can be directly regulated by the heating/cooling process. , In this regard, the regulation of temperature is much more convenient than that of the pH value. On the other hand, local high temperatures also possess certain antibacterial abilities, − which could make up for the limitation of the inadequate antibacterial ability of curcumin.…”

Section: Introductionmentioning

confidence: 99%

Thermal-Driven Curcumin Release Film with Dual-Mode Synergistic Antibacterial Behavior for Efficient Tangerine Preservation

Luo,

Wang,

et al. 2024

J. Agric. Food Chem.

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Antimicrobial packing showed great potential in extending the shelf life of food. However, developing a new biocomposite film with an intelligent and efficient antimicrobial performance is still desirable. Herein, a Fe-MoO x encapsulated with curcumin (Cur) filled chitosan-based composite film (CCF films) was prepared by solvent casting method. The total color differences of the CCF films were less than 30%, and satisfactory surface color, transparency, hydrophobicity, and thermal stability were also obtained. Besides, the UV-light/water/oxygen barrier capability and mechanical properties were enhanced with the incorporation of Cur@Fe-MoO x . Moreover, CCF films showed photothermal performance and thermal-controlled curcumin release ability, which endowed the CCF 0.15 film with excellent antibacterial capability toward E. coli (≥99.95%) and S. aureus (≥99.96%) due to the synergistic antibacterial effect. Fe-MoO x exhibited high cell viability and less than 5% hemolysis even under the concentration of 500 μg mL −1 . Based on those unique characteristics, the CCF 0.15 film was chosen for tangerine preservation. The CCF 0.15 film could prolong the shelf life of tangerine by at least 9 days compared with the unpacking group, and the tangerines could maintain the freshness characteristics over a 24 day storage period. Such thermal-mediated antibacterial film proposed by our work showed promising potential in food packaging.

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Kinetics of carvacrol release from active paper packaging for fresh fruits and vegetables under conditions of open and closed package

Cited by 9 publications

References 25 publications

Vanillin Cross-Linked Chitosan Film with Controlled Release of Green Tea Polyphenols for Active Food Packaging

Vanillin Cross-Linked Chitosan Film with Controlled Release of Green Tea Polyphenols for Active Food Packaging

A Review on Reinforcements and Additives in Starch-Based Composites for Food Packaging

Thermal-Driven Curcumin Release Film with Dual-Mode Synergistic Antibacterial Behavior for Efficient Tangerine Preservation

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