Properties of Cassava Starch‐Based Edible Coating Containing Essential Oils

Abstract

Edible coatings were produced using cassava starch (2% and 3% w/v) containing cinnamon bark (0.05% to 0.30% v/v) or fennel (0.05% to 0.30% v/v) essential oils. Edible cassava starch coating at 2% and 3% (w/v) containing or not containing 0.30% (v/v) of each essential oils conferred increased in water vapor resistance and decreased in the respiration rates of coated apple slices when compared with uncoated fruit. Cassava starch coatings (2% w/v) added 0.10% or 0.30% (v/v) fennel or cinnamon bark essential oils showed antioxidant capacity, and the addition of 0.30% (v/v) of each essential oil demonstrated antimicrobial properties. The coating containing cinnamon bark essential oil showed a significant antioxidant capacity, comparing to fennel essential oil. Antimicrobial tests showed that the addition of 0.30% (v/v) cinnamon bark essential oil to the edible coating inhibited the growth of Staphylococcus aureus and Salmonella choleraesuis, and 0.30% fennel essential oil inhibited just S. aureus. Treatment with 2% (w/v) of cassava starch containing 0.30% (v/v) of the cinnamon bark essential oil showed barrier properties, an antioxidant capacity and microbial inhibition.

Characterization of Starch Edible Films with Different Essential Oils Addition

“…On the other hand, GC-MS analysis revealed the major components in black cumin essential oils to be: thymoquinone (37.6%), p-cymene (31.2%), -thujene (5.6%) and thymohydroquinone (3.4%). Also, it was proved that all values of DPPH and TP were dose-dependent with essential oil addition, which is in agreement with other authors' fi ndings [Oriani et al, 2014;Abdollahi et al, 2012]. TABLE 2.…”

“…The second peak T g (ºC) Many authors researched the effect of essential oils incorporation into a fi lm-forming matrix regarding antimicrobial effects [Pelissari et al, 2009;Gniewosz et al, 2013;Oriani et al, 2014]. In these studies, the antimicrobial activity was expressed in terms of an inhibition zone.…”

Impact of cassava starch-alginate based coatings added with ascorbic acid and elicitor on quality and sensory attributes during pineapple storage

“…Due to their specific properties, coatings act as good barriers to gases (Hamzah et al, 2013), resulting in decreased respiratory rate (Chiumarelli et al, 2011), and reduced water loss (Lima et al, 2012). Furthermore, incorporating active compounds in the polymer matrix such as essential oil found in chitosan (Aloui et al, 2014) and in starch-based coating (Oriani et al, 2014), can assist in controlling diseases and reducing metabolic rate, thus enhancing postharvest life and adding value to the product through exploiting safe, sustainable, and affordable local raw material.…”

Active Edible and Biodegradable Starch Films

“…No differences in the WVTR of the coatings based on cassava starch (CS) were observed when essential oils were added at low concentrations. Oriani et al (2014) analyzed the effect of different concentrations of cinnamon bark and fennel essential oils in edible cassava starch (CS) coatings applied to apple samples. Edible coatings prepared with 2 % and 3 % CS and 0.30 % (v/v) essential oils (fennel or cinnamon bark) exhibited similar WVTR values, although they were significantly different to that obtained for uncoated fruit.…”