Reinforced cassava starch based edible film incorporated with essential oil and sodium bentonite nanoclay as food packaging material

Abstract

Biodegradable packaging in food materials is a green technology based novel approach to replace the synthetic and conventional packaging systems. This study is aimed to formulate the biodegradable cassava starch based films incorporated with cinnamon essential oil and sodium bentonite clay nanoparticles. The films were characterized for their application as a packaging material for meatballs. The cassava starch films incorporated with sodium bentonite and cinnamon oil showed significant antibacterial potential against all test bacteria; , and Antibacterial effect of films increased significantly when the concentration of cinnamon oil was increased. The cassava starch film incorporated with 0.75% (w/w) sodium bentonite, 2% (w/w) glycerol and 2.5% (w/w) cinnamon oil was selected based on physical, mechanical and antibacterial potential to evaluate shelf life of meatballs. The meatballs stored at ambient temperature in cassava starch film incorporated with cinnamon oil and nanoclay, significantly inhibited the microbial growth till 96 h below the FDA limits (10 CFU/g) in foods compared to control films that exceeded above the limit within 48 h. Hence cassava starch based film incorporated with essential oils and clay nanoparticles can be an alternate approach as a packaging material for food industries to prolong the shelf life of products.

Antifungal effects of chitosan films incorporated with essential oils and control of fungal contamination in peanut kernels

“…The CS (2%) films incorporated with 4% EOs (separately with EOs of thyme white, lemongrass and cinnamon bark) were evaluated for the preservation of peanut kernels against the fungal decay. The peanut kernels ( n = 30) were packed in CS films (8 × 8 cm) incorporated with EOs by following the method of Iamareerat, Singh, Sadiq, & Anal, with slight modifications. The CS films without EOs were used as control.…”

Development of edible gelatin composite films enriched with polyphenol loaded nanoemulsions as chicken meat packaging material

“…Antibacterial activity of films was determined by agar diffusion assay as described by Iamareerat, Singh, Sadiq and Anal (2018). The composite films were cut into 4 mm disks and placed on the surface of Mueller-Hinton agar plates inoculated with Salmonella typhimurium ATCC 14028 and E. coli ATCC 8739.…”

“…After the preparation of series of dilutions, 0.1 mL of each dilution was spread on plate count agar containing plate and incubated for 24 h at 37°C . Total colonies were counted and represented as CFU g −1 broiler meat (Iamareerat et al, 2018).…”

Nanoclays in food products: benefits and possible risks (literature review)

“…С другой стороны, имеются разработки, позволяющие получить глинистые нанокомпозиты с природными биополимерами (белки, полисахариды), способные к легкой биодеградации и, следовательно, «дружественные» по отношению к окружающей среде [19,20]. Путем комбинации растительных полисахаридов, НГ и природных эфирных масел были получены биоразлагаемые нанокомпозиты с антимикробными свойствами [21,22]. Сообщается о получении бионанокомпозита монтмориллонитовой глины с антиоксидантными свойствами, содержащего экстракт расторопши (силибин) [23].…”