Physical, antibacterial and antioxidant properties of chitosan films incorporated with thyme oil for potential wound healing applications

Altıok, Duygu; Altıok, Evren; Tıhmınlıoğlu, Funda

doi:10.1007/s10856-010-4065-x

Cited by 308 publications

(228 citation statements)

References 41 publications

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“…Resultados similares fueron obtenidos en anteriores investigaciones que coinciden que el tamaño y la cantidad de poros también aumentaron con el incremento de la concentración de los aceites esenciales incluidos en las películas [25][26][27]. Según ABDOLLAHI, et al [26], la incorporación del aceite esencial de romero en películas de quitosano provoca estructuras más flexibles y superficies agrietadas.…”

Section: Efecto De La Adición De Los Aceites Esenciales En Las Propieunclassified

“…Según ABDOLLAHI, et al [26], la incorporación del aceite esencial de romero en películas de quitosano provoca estructuras más flexibles y superficies agrietadas. Por otra parte, la evaporación rápida del aceite de tomillo incorporado en las películas poliméricas provoca la formación de burbujas en la superficie de las películas, así como la formación de una estructura porosa distribuida homogéneamente [27].…”

Section: Efecto De La Adición De Los Aceites Esenciales En Las Propieunclassified

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Efecto del almacenamiento sobre las propiedades físicas de las películas de quitosano con inclusión de aceites esenciales de tomillo y romero

2016

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RESUMENSe estudió el efecto de factores como humedad, temperatura y tiempo de almacenamiento sobre las propiedades físicas de las películas de quitosano con y sin inclusión de aceites. Se incluyeron aceites de tomillo (TEO) y de romero (REO) en proporciones de 0,5:1 y 1:1 v/p (EOs: CH), así como su combinación 50:50 (TEO:REO). Las películas formadas se almacenaron a temperaturas de 5, 20, 33°C y humedades relativas de 60 y 93% durante cuatro semanas. Las condiciones de almacenamiento alteraron las propiedades mecánicas y físicas de las películas, tales como humedad y capacidad de retención de agua debido a la hidrofícidad del polímero, al efecto plastificante de las moléculas de agua y a fenómenos de retrogradación influenciados por la temperatura y el tiempo de almacenamiento.Palabras clave: Quitosano, polímeros, películas modificadas, aditivos alimentarios. _______________________________________________________________________________________ ABSTRACTThe effect of factors of humidity, temperature and time on the physical properties of chitosan films with and without the thyme and rosemary essential oils inclusion was studied. The thyme (TEO) and rosemary (REO) essential oils were included in 0.5:1 and 1:1 v/w (EOs:CH), as well as their combination 50:50 (TEO:REO). The films were stored at temperatures of 5, 20, 33°C and relative humidities of 60 and 93% during four weeks. Storage conditions modify the physical properties of the films due to their hydrophilic behavior, the plasticizing effect of the water molecules and the retrogradation phenomena influenced by storage temperature and time.

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Section: Efecto De La Adición De Los Aceites Esenciales En Las Propieunclassified

Efecto del almacenamiento sobre las propiedades físicas de las películas de quitosano con inclusión de aceites esenciales de tomillo y romero

2016

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“…9 Chitosan is also known as strong antimicrobial, antioxidant, anti-inflammatory, antihypertensive, antidiabetic, anticoagulant, antiallergic, antiobesity and anticancer agent. 10 Documented data revealed that chitosan is one of the most appropriate biopolymer for production of edible films and coatings. 11 Biocompatibility, non-toxicity, biodegradability and film-forming abilities of chitosan make it suitable in food preservation.…”

Section: Introductionmentioning

confidence: 99%

“…11 Biocompatibility, non-toxicity, biodegradability and film-forming abilities of chitosan make it suitable in food preservation. 10,11 Recently, food producing factories have attracted to use from chitosan-based edible films enriched with natural antimicrobial and antioxidant components like plant extracts and essential oils.…”

Section: Introductionmentioning

confidence: 99%

Study the antimicrobial effects of chitosan-based edible film containing the Trachyspermum ammi essential oil on shelf-life of chicken meat

Karimnezhad

Razavilar

Anvar

et al. 2017

Microbiol Res (Pavia)

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Packaging using chitosan-based edible films incorporated with natural essential oils is a safe and economic way to increase the shelf-life and acceptability of food products and especially chicken meat. Trachyspermum ammi is a natural medicinal plant with high antimicrobial effects cultivated in Iran. The present research was done to study the antimicrobial effects of chitosan-based edible film containing T. ammi essential oil on shelf-life of chicken meat. T. ammi fruits were collected and dried. Essential oil was extracted from plants using the Clevenger's apparatus. High molecular weight chitosan with 1% and 2% concentrations of T. ammi essential oil were used for coating of chicken fillets. Treatments were stored at 4°C for 12 days.

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“…Os avanços recentes têm-se centrado na inclusão de compostos químicos nas embalagens que melhoram as propriedades dos filmes de CH [1][2][3][4][5] . Os óleos essenciais são incluídos nas matrizes poliméricas de CH para melhorar as suas propriedades antimicrobianas e antioxidantes [6,7] . A natureza não polar do óleo essencial e as interações entre os componentes do óleo e da matriz polimérica podem gerar uma diminuição do brilho e da transparência das películas, devido à rugosidade da superfície apresentada pelo fenômeno de floculação das gotas de óleo durante a secagem [6,8,9] .…”

Section: Introductionunclassified

Efeito do armazenamento sobre a cor de filmes de quitosana

2016

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ResumoEste trabalho teve como objetivo determinar o efeito da inclusão de óleos essenciais (EOs) e do armazenamento na cor dos filmes de quitosana (CH) para os parâmetros de L*, a*, b* e ΔE. Os óleos essenciais de tomilho (TEO) e alecrim (REO) foram incluídos em concentrações de 0,5:1 e 1:1 p/p (EOs:CH), assim como suas combinações 50/50 (TEO:REO). Os filmes foram armazenados a temperaturas de 5 °C, 20 °C e, 33 °C e umidade relativa do ar de 60%, 75% e, 93% durante quatro semanas. Os parâmetros da cor foram determinados por refletância com componente especular incluído (RSIN) e por refletância com componente especular excluído (RSEX), usando seis padrões de fundos diferentes. A inclusão e o aumento da concentração de óleos essenciais, assim como o aumento do tempo, da temperatura e da umidade e o padrão de fundo alteraram os valores das variáveis resposta. Palavras-chave: aditivos alimentares, polímeros modificados, quitosana. AbstractThe aim of this study was to determine the effect of the thyme and rosemary essential oils (EOs) inclusion and the storage on the chitosan (CH) films color for the parameters L*, a*, b* and ΔE. The thyme (TEO) and rosemary (REO) essential oils were included in 0,5:1 and 1:1 p/p (EOs:CH), as well as their combination 50/50 (TEO:REO). The films were stored at temperatures of 5 °C, 20 °C and 33 °C and relative humidity of 60%, 75% and 93% during four weeks. The colour parameters were determined by reflectance with included specular component (RSIN) and reflectance with excluded specular component (RSEX) using six different standard backdrops. Most of the results provides that the standard backdrops, the inclusion and the increasing concentration of the essential oils, as well as the time, temperature and humidity influenced the response of the variables.

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Physical, antibacterial and antioxidant properties of chitosan films incorporated with thyme oil for potential wound healing applications

Cited by 308 publications

References 41 publications

Efecto del almacenamiento sobre las propiedades físicas de las películas de quitosano con inclusión de aceites esenciales de tomillo y romero

Efecto del almacenamiento sobre las propiedades físicas de las películas de quitosano con inclusión de aceites esenciales de tomillo y romero

Study the antimicrobial effects of chitosan-based edible film containing the Trachyspermum ammi essential oil on shelf-life of chicken meat

Efeito do armazenamento sobre a cor de filmes de quitosana

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