Physicochemical and Antimicrobial Characterization of Chitosan and Native Glutinous Rice Starch-Based Composite Edible Films: Influence of Different Essential Oils Incorporation

Venkatachalam, Karthikeyan; Rakkapao, Natthida; Lekjing, Somwang

doi:10.3390/membranes13020161

Cited by 11 publications

(9 citation statements)

References 80 publications

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“…However, no significant differences in peak patterns were observed among the PEO-containing films regardless of the concentration used. Edible films made of starch and non-starch polysaccharides with glycerol as a plasticizer typically display FTIR spectra in the range of 558-2984 cm −1 , regardless of whether they contain essential-oil-based active ingredients or not [61]. This is in accordance with the observation of present study.…”

Section: Ftir Spectrumsupporting

confidence: 92%

Influence of Pomelo (Citrus maxima) Pericarp Essential Oil on the Physicochemical Properties of HomChaiya Rice (Oryza sativa L. cv. HomChaiya) Flour-Derived Edible Films

Venkatachalam

Charoenphun

2023

Membranes

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The food industry is increasingly interested in using active edible packaging to address environmental problems caused by conventional synthetic polymers, such as pollution and degradation. The present study took advantage of this opportunity to develop active edible packaging using Hom-Chaiya rice flour (RF), incorporating pomelo pericarp essential oil (PEO) at varying concentrations (1–3%). Films without PEO were used as controls. Various physicochemical parameters, structural and morphological observations were examined in the tested films. Overall, the results showed that the addition of PEO at varying concentrations significantly improved the qualities of the RF edible films, particularly the film’s yellowness (b*) and total color. Furthermore, RF-PEO films with increased concentrations significantly reduced the film’s roughness and relative crystallinity, while increasing opacity. The total moisture content in the films did not differ, but water activity was significantly reduced in the RF-PEO films. Water vapor barrier properties also improved in the RF-PEO films. In addition, textural properties, including tensile strength and elongation at break, were better in the RF-PEO films compared with the control. Fourier-transform infrared spectroscopy (FTIR) revealed strong bonding between the PEO and RF in the film. Morphological studies showed that the addition of PEO smoothed the film’s surface, and this effect increased with concentration. Overall, the biodegradability of the tested films was effective, despite variations; however, a slight advancement in degradation was found in the control film. Lastly, the antimicrobial properties of the RF-PEO films exhibited excellent inhibitory effects against various pathogens, including Staphylococcus aureus (S. aureus), Listeria monocytogenes (L. monocytogenes), Escherichia coli (E. coli), and Salmonella typhimurium (S. typhimurium). This study demonstrated that RF and PEO could be an effective combination for developing active edible packaging that delivers desirable functional properties and excellent biodegradability.

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Section: Ftir Spectrumsupporting

confidence: 92%

Influence of Pomelo (Citrus maxima) Pericarp Essential Oil on the Physicochemical Properties of HomChaiya Rice (Oryza sativa L. cv. HomChaiya) Flour-Derived Edible Films

Venkatachalam

Charoenphun

2023

Membranes

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“…The addition of essential oil turned the film color into mildly yellow. A similar pattern was observed in chitosan films with glutinous rice starch incorporated with garlic and galangal oil where the yellowness of the film got increased but with the addition of other oils like turmeric EO and kaffir lime EO the yellowness did not increase instead redness of the film increased 12 . The thickness of the films varied according to the composition of the film which ranged from 0.90 to 0.99 mm, suggesting that the addition of essential oils increased the thickness of the films.…”

Section: Resultssupporting

confidence: 74%

“…increased but with the addition of other oils like turmeric EO and kaffir lime EO the yellowness did not increase instead redness of the film increased. 12 The thickness of the films varied according to the composition of the film which ranged from 0.90 to 0.99 mm, suggesting that the addition of essential oils increased the thickness of the films.…”

Section: Discussionmentioning

confidence: 97%

Exploring the efficacy of various essential oils in chitosan‐based composite biopolymer films for food packaging

Thiyagamoorthy,

Sadayandi,

Jeyaraj

et al. 2024

Polymers for Advanced Techs

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To ensure food and environmental safety, biodegradable packaging materials from various natural polymers are being used to preserve the high quality of foods and to increase their shelf life in addition to environmental safety in terms of biodegradability. However, these natural polymers have some disadvantages in functionality. There are many ways to improve functionality, one such way is the addition of essential oils. Therefore, this research work was done to investigate the effectiveness of four diverse essential oils (EOs), namely, lemon‐grass oil (LGO), tea‐tree oil (TTO), thyme oil (THO), and basil oil (BO) in chitosan‐based composite films. The chitosan as a biopolymer, polyvinyl alcohol (PVA) as a compatibilizer, and four different essential oils@0.3% were blended to form composite food packaging films. These nanofilms had better mechanical strength, elasticity, and film thickness. Thermal stability and change in the weight of chitosan alone and composite films were determined by thermogravimetric analysis (TGA). Scanning electron microscopy (SEM) was used to analyze the change in film surface morphology. The Fourier transform infrared (FTIR) spectrum of the base polymer exhibits characteristic peaks at 3400 cm−1 indicating the occurrence of hydrogen‐bonded OH groups, and peaks at 1500–1600 cm−1 corresponding to the amide II band and CO stretch of the acetyl group. Whereas TGA results confirmed the thermal stability of PVA and EO blended films compared to chitosan alone films. The biodegradability of antimicrobial chitosan‐based films exhibited around 15%–19% percentage of degradation in PVA blended films whereas chitosan alone degraded up to 32% after 30 days. Water vapor transmission was high in chitosan alone film (1.9%) and 0.25% in PVA/EO blended films displaying enhancement in hydrophobic qualities of the developed films due to change in hydrophobicity by EO addition. The chitosan and PVA alone films were transparent whereas EO blended films exhibited yellow coloration and became less transparent due to the oil droplets dispersion in films. The shelf life of tomato, bread, and paneer was better in lemongrass and tea tree oil‐incorporated films during storage.

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“…Also, the higher the content of oil, the lower the obtained values of tensile strength. Similar results were obtained by Venkatachalam et al (2023) and Galus and Kadzińska (2016). The introduction of lipids into the film matrix results in a discontinuous, heterogeneous film structure.…”

Section: Mechanical Propertiessupporting

confidence: 83%

The influence of essential oils on the properties of biopolymer films based on wild flax (Camelina sativa L.)

Šuput,

Lončar,

Hromiš

et al. 2024

J Proc Ener Agri

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The aim of this work was the activation of biopolymer material based on wild flax cake (Camelina Sativa) with eucalyptus and rosemary essential oils added in different concentrations (0.5%, 1% and 2%). The wild flax cake, left over after the cold pressing of the oil, was used to obtain biopolymer films. To obtain active packaging, essential oils were added to this biopolymer material and the influence of the addition of essential oils on the physico-chemical, mechanical, barrier and biological properties of biopolymer films based on wild flax cake was examined. The obtained results showed the most significant influence on water vapor permeability. The control sample had a water vapor permeability value of 5.43 g/m 2 h, while in the sample with 2% added eucalyptus essential oil, this value was 3.14 g/m 2 h. Antioxidant activity was also confirmed in the control sample without added essential oils (60.10%), but with the addition of 2% eucalyptus essential oil, this value increased to 78.54%. Eucalyptus essential oil proved to be more effective than rosemary oil on the investigated properties of the films. The addition of essential oils to biopolymer films broadens the spectrum of functional properties, including the improvement of mechanical, barrier and biological properties.

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Physicochemical and Antimicrobial Characterization of Chitosan and Native Glutinous Rice Starch-Based Composite Edible Films: Influence of Different Essential Oils Incorporation

Cited by 11 publications

References 80 publications

Influence of Pomelo (Citrus maxima) Pericarp Essential Oil on the Physicochemical Properties of HomChaiya Rice (Oryza sativa L. cv. HomChaiya) Flour-Derived Edible Films

Influence of Pomelo (Citrus maxima) Pericarp Essential Oil on the Physicochemical Properties of HomChaiya Rice (Oryza sativa L. cv. HomChaiya) Flour-Derived Edible Films

Exploring the efficacy of various essential oils in chitosan‐based composite biopolymer films for food packaging

The influence of essential oils on the properties of biopolymer films based on wild flax (Camelina sativa L.)

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