Physical, Structural, Barrier, and Antifungal Characterization of Chitosan–Zein Edible Films with Added Essential Oils

Escamilla‐García, Monserrat; Calderón‐Domínguez, Georgina; Chanona-Pérez, Jorge; Mendoza-Madrigal, Angélica G.; Pierro, Próspero Di; García-Almendárez, Blanca E.; Amaro-Reyes, Aldo; Regalado‐González, Carlos

doi:10.3390/ijms18112370

Cited by 69 publications

(31 citation statements)

References 46 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Section: Resultsmentioning

confidence: 99%

“…This is a relevant improvement of the barrier properties that will contribute to increased preservation of the packaged food. Other authors observed a decrease in WVP as a result of essential oils incorporation, suggesting that the diffusivity of water molecules decreased because of the hydrophobic nature of the essential oils [36]. The incorporation of licorice essential oil significantly decreased (p-value < 0.05) the oxygen permeability (OTR and OP) of bilayer films (Table 3), improving their barrier properties.…”

Section: Barrier Propertiesmentioning

confidence: 85%

“…In this sense, the lowest oxygen permeability observed for bilayer films incorporated with the essential oil can be related with some chemical repulsions that may occur between oxygen and licorice essential oil. Furthermore, the interactions between the essential oil components, such as isopropyl palmitate, with the hydroxyl groups in the biopolymeric matrix of the films, could result in a more ordered and tightly crosslinked structure, and consequently a lower oxygen permeability [36].…”

Section: Barrier Propertiesmentioning

confidence: 99%

See 2 more Smart Citations

Design and Characterization of Bioactive Bilayer Films: Release Kinetics of Isopropyl Palmitate

et al. 2020

View full text Add to dashboard Cite

Active packaging incorporating antioxidants and antimicrobials is creating a niche in the market and becoming increasingly important. The main goal of this work was the design of bioactive bilayer films (zein/pullulan) incorporating licorice essential oil. The bilayer films were fully characterized in terms of their chemical, physical, barrier, antioxidant, and antimicrobial properties. Furthermore, the release kinetics of isopropyl palmitate, the major compound of the licorice essential oil, was evaluated by HPLC-DAD (high-performance liquid chromatography coupled to diode-array detector). Scanning Electron Microscopy (SEM) micrographs of cross-sections of the bilayer films clearly show the two layers of the films. Besides presenting the capacity to scavenge free radicals and to inhibit the lipid peroxidation, the developed bilayer films were also able to inhibit the growth of known foodborne pathogens (Enterococcus faecalis and Listeria monocytogenes). The release kinetics profile of isopropyl palmitate from bilayer films incorporating licorice essential oil demonstrated that in 50% ethanol at room temperature, the release was more effective, suggesting that the bilayer films will be more efficient if applied to package semi-fatty food.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Barrier Propertiesmentioning

confidence: 85%

Section: Barrier Propertiesmentioning

confidence: 99%

See 1 more Smart Citation

Design and Characterization of Bioactive Bilayer Films: Release Kinetics of Isopropyl Palmitate

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Terpenoids such as d -limonene, α-pinene, β-myrcene, linalyl acetate, and linalool are the main volatile components of the plant [ 193 , 194 ], and are distilled or extracted from blooms, leaves, and orange peel to obtain essential oils (EOs) [ 195 ]. These substances, especially d-limonene, modify the cell membrane of microbes and denature enzymes responsible for their germination and sporulation, showing antimicrobic and antifungal properties [ 191 , 196 ]. For these reasons, bitter orange tree’s EOs are widely sold as flavoring and preservative agents in foods and drinks [ 190 , 197 ].…”

Section: Discussionmentioning

confidence: 99%

Pharmacology of Herbal Sexual Enhancers: A Review of Psychiatric and Neurological Adverse Effects

et al. 2020

View full text Add to dashboard Cite

Sexual enhancers increase sexual potency, sexual pleasure, or libido. Substances increasing libido alter the concentrations of specific neurotransmitters or sex hormones in the central nervous system. Interestingly, the same pathways are involved in the mechanisms underlying many psychiatric and neurological disorders, and adverse reactions associated with the use of aphrodisiacs are strongly expected. However, sexual enhancers of plant origin have gained popularity over recent years, as natural substances are often regarded as a safer alternative to modern medications and are easily acquired without prescription. We reviewed the psychiatric and neurological adverse effects associated with the consumption of herbal aphrodisiacs Areca catechu L., Argemone Mexicana L., Citrus aurantium L., Eurycoma longifolia Jack., Lepidium meyenii Walp., Mitragyna speciosa Korth., Panax ginseng C. A. Mey, Panax quinquefolius L., Pausinystalia johimbe (K. Schum.) Pierre ex Beille, Piper methysticum G. Forst., Ptychopetalum olacoides Benth., Sceletium tortuosum (L.) N. E. Brown, Turnera diffusa Willd. ex. Schult., Voacanga africana Stapf ex Scott-Elliot, and Withania somnifera (L.) Dunal. A literature search was conducted on the PubMed, Scopus, and Web of Science databases with the aim of identifying all the relevant articles published on the issue up to June 2020. Most of the selected sexual enhancers appeared to be safe at therapeutic doses, although mild to severe adverse effects may occur in cases of overdosing or self-medication with unstandardized products. Drug interactions are more concerning, considering that herbal aphrodisiacs are likely used together with other plant extracts and/or pharmaceuticals. However, few data are available on the side effects of several plants included in this review, and more clinical studies with controlled administrations should be conducted to address this issue.

show abstract

“…The degree of cross-linking was determined according to Al-Hassan and Prasertsung [15,16]. 1 mL of 0.5% (w/v) 2,4,6 trinitrobenzene sulfonic acid (TNBS) and 1 mL of 4% (w/v) sodium bicarbonate solution (pH 8.5) were added to 5 mg of film, and the mixture was heated at 40 • C for 2 h. Subsequently, 2 mL of 6 N HCl was added and the solution was stirred at 60 • C for 1.5 h, cooled to 25 • C, and absorbance was measured at 415 nm in a microplate reader (GENESYS UV-Vis, Thermo Scientific, Waltham, MA, USA).…”

Section: Determination Of the Extent Of Cross-linkingmentioning

confidence: 99%

Effect of Transglutaminase Cross-Linking in Protein Isolates from a Mixture of Two Quinoa Varieties with Chitosan on the Physicochemical Properties of Edible Films

et al. 2019

Self Cite

View full text Add to dashboard Cite

The growing demand for minimally processed foods with a long shelf life and environmentally friendly materials has forced industry to develop new technologies for food preservation and handling. The use of edible films has emerged as an alternative solution to this problem, and mixtures of carbohydrates and proteins, may be formulated to improve their properties. The objective of this work was to evaluate the effect of protein cross-linking with transglutaminase (TG) of two varieties of quinoa protein isolate (Chenopodium quinoa) [Willd (QW), and Pasankalla (QP)] on the physicochemical and barrier properties of edible films based on chitosan (CT)-quinoa protein. The evaluated properties were water vapor permeability (WVP), solubility, adsorption, roughness determined by atomic force microscopy, and the interactions among the main film components determined by Raman spectroscopy. The results indicated that TG interacted with lysine of QW and QP. CT:QW (1:5, w/w) showed the lowest solubility (14.02 ± 2.17% w/w). WVP varied with the composition of the mixture. The WVP of CT:quinoa protein ranged from 2.85 to 9.95 × 10−11 g cm Pa−1 cm−2 s−1 without TG, whereas adding TG reduced this range to 2.42–4.69 × 10−11 g cm Pa−1 cm−2 s−1. The addition of TG to CT:QP (1:10, w/w) reduced the film surface roughness from 8.0 ± 0.5 nm to 4.4 ± 0.3 nm. According to the sorption isotherm, the addition of TG to CT-QW films improved their stability [monolayer (Xm) = 0.13 ± 0.02 %]. Films with a higher amount of cross-linking showed the highest improvement in the evaluated physical properties, but interactions among proteins that were catalyzed by TG depended on the protein source and profile.

show abstract

Physical, Structural, Barrier, and Antifungal Characterization of Chitosan–Zein Edible Films with Added Essential Oils

Cited by 69 publications

References 46 publications

Design and Characterization of Bioactive Bilayer Films: Release Kinetics of Isopropyl Palmitate

Design and Characterization of Bioactive Bilayer Films: Release Kinetics of Isopropyl Palmitate

Pharmacology of Herbal Sexual Enhancers: A Review of Psychiatric and Neurological Adverse Effects

Effect of Transglutaminase Cross-Linking in Protein Isolates from a Mixture of Two Quinoa Varieties with Chitosan on the Physicochemical Properties of Edible Films

Contact Info

Product

Resources

About