Sea Squirt Shell Protein and Polylactic Acid Laminated Films Containing Cinnamon Bark Essential Oil

Beak, Song-Ee; Hyeri, Kim; Song, Kyung Bin

doi:10.1111/1750-3841.14207

Cited by 14 publications

(5 citation statements)

References 46 publications

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“…The determination of mechanical properties for films was developed according to the previous method (Beak et al, 2018; Shah et al, 2016) with slight modifications. Film samples were separately cast onto Teflon mold into rectangular shape of 1.5 × 10 cm to determine the tensile strength (TS) and elongation at break (E).…”

Section: Methodsmentioning

confidence: 99%

Preparation of a multilayer antibacterial film and its application for controlling postharvest disease in temperate fruit (including apple, pear, and peach) under ambient storage

Jiao

Chen

et al. 2023

Food Science & Nutrition

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The objective of this study was to provide formulation of a new multilayer antibacterial film and to investigate the optimal use concentration of chitosan and carboxymethyl cellulose in the range from 0.5% to 2%, as well as its application for controlling postharvest disease in temperate fruit (apple, pear, and peach). The multilayer antibacterial film used chitosan (CS) and carboxymethyl cellulose (CMC) as polysaccharide macromolecule, lemon essential oil (LEO) as active agent, and ε‐polylysine (ε‐PL) as the main antibacterial ingredient. The results showed that the physical properties of the self‐assembled film were adjusted by the electrostatic layer‐by‐layer (LbL) deposition. Fourier transform infrared (FT‐IR) analysis and thermogravimetric (TGA) revealed that hydrogen bonds were generated during the self‐assembly of CS‐LEO/CMC‐ε‐PL film, resulting in changes in intermolecular interactions and thermal stability. Furthermore, compared with CS‐LEO single‐layer film, the multilayer film exhibited higher retention rate of LEO. In vivo test, the self‐assembled film significantly inhibited the infection of postharvest pathogenic fungi including Penicillium expansum (P. expansum) and Alternaria alternata (A. alternata) on fruit. To summarize, the CS‐LEO/CMC‐ε‐PL LbL self‐assembly coating notably controlled postharvest pathogen rot on fruit, and reduced the loss of fruit during storage and transportation. Our results suggest that the polysaccharide‐based edible coating prepared in this work may offer an alternative to synthetic waxes.

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Section: Methodsmentioning

confidence: 99%

Preparation of a multilayer antibacterial film and its application for controlling postharvest disease in temperate fruit (including apple, pear, and peach) under ambient storage

Jiao

Chen

et al. 2023

Food Science & Nutrition

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“…However, chitosan has recently attracted attention for the elaboration of edible films and coatings [51] due to their properties as a gelling agent and their chemical (it could form hydrogen bonds and hydrophobic interactions) and biological (its biocompatibility, biodegradability, and bioactivity) properties [52,53]. While other authors have selected the use of other natural components for the formulation of packaging, including proteins (e.g., collagen and protein isolates) [54,55], lipids (e.g., canola oil and cinnamon bark oil) [56,57], among other unconventional materials (e.g., smooth-hound protein and papaya puree) [58,59] to produce bio-packaging with targeted characteristics.…”

Section: Others Polyphenolsmentioning

confidence: 99%

Edible Films and Coatings as Food-Quality Preservers: An Overview

Díaz‐Montes

Castro-Muñoz

2021

Foods

185

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Food preservation technologies are currently facing important challenges at extending the shelf-life of perishable food products (e.g., meat, fish, milk, eggs, and many raw fruits and vegetables) that help to meet the daily nutrient requirement demand. In addition, food preservation has gone beyond only preservation; the current techniques are focused on the fulfillment of two additional objectives, the suitability of the used processes and generation of environmentally friendly products with non-presence of any side effect on health. Moreover, they are also looking for additional nutritional properties. One of these preservation protocols deals with the use of edible films and coatings. Therefore, this review shows an overview of synthetic materials (e.g., glass, aluminum, plastic, and paperboard), as well as the regulations that limit their application in food packaging. Further, this review releases the current-state-of-the-art of the use of films and edible coatings as an alternative to conventional packaging, providing the main features that these biodegradable packaging should meet towards specific uses for the conservation and improvement of various food products. Herein, particular attention has been paid to the main used components (e.g., biopolymers, additives, bioactive, and probiotic components), manufacturing methods (for edible films or coatings) and their application to specific products. In addition, an outlook of the application of edible films and coatings as quality indicators of perishable products is shown.

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“…Therefore some authors studied the possibility of using PLA films loaded only with some major components of essential oils as antimicrobials [ 233 ]. Better properties are reported when PLA is mixed with proteins before being loaded with essential oils [ 234 ].…”

Section: Biodegradable Polymeric Antimicrobial Packagingmentioning

confidence: 99%

Biodegradable Antimicrobial Food Packaging: Trends and Perspectives

Motelică

Ficai

et al. 2020

Foods

196

104

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This review presents a perspective on the research trends and solutions from recent years in the domain of antimicrobial packaging materials. The antibacterial, antifungal, and antioxidant activities can be induced by the main polymer used for packaging or by addition of various components from natural agents (bacteriocins, essential oils, natural extracts, etc.) to synthetic agents, both organic and inorganic (Ag, ZnO, TiO2 nanoparticles, synthetic antibiotics etc.). The general trend for the packaging evolution is from the inert and polluting plastic waste to the antimicrobial active, biodegradable or edible, biopolymer film packaging. Like in many domains this transition is an evolution rather than a revolution, and changes are coming in small steps. Changing the public perception and industry focus on the antimicrobial packaging solutions will enhance the shelf life and provide healthier food, thus diminishing the waste of agricultural resources, but will also reduce the plastic pollution generated by humankind as most new polymers used for packaging are from renewable sources and are biodegradable. Polysaccharides (like chitosan, cellulose and derivatives, starch etc.), lipids and proteins (from vegetal or animal origin), and some other specific biopolymers (like polylactic acid or polyvinyl alcohol) have been used as single component or in blends to obtain antimicrobial packaging materials. Where the package’s antimicrobial and antioxidant activities need a larger spectrum or a boost, certain active substances are embedded, encapsulated, coated, grafted into or onto the polymeric film. This review tries to cover the latest updates on the antimicrobial packaging, edible or not, using as support traditional and new polymers, with emphasis on natural compounds.

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Sea Squirt Shell Protein and Polylactic Acid Laminated Films Containing Cinnamon Bark Essential Oil

Cited by 14 publications

References 46 publications

Preparation of a multilayer antibacterial film and its application for controlling postharvest disease in temperate fruit (including apple, pear, and peach) under ambient storage

Preparation of a multilayer antibacterial film and its application for controlling postharvest disease in temperate fruit (including apple, pear, and peach) under ambient storage

Edible Films and Coatings as Food-Quality Preservers: An Overview

Biodegradable Antimicrobial Food Packaging: Trends and Perspectives

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