Synthesis and characterization of tamarind kernel powder-based antimicrobial edible films loaded with geraniol

Agarwal, Saumya; Hoque, Monjurul; Bandara, Nandika; Pal, Kunal; Sarkar, Preetam

doi:10.1016/j.fpsl.2020.100562

Cited by 70 publications

(83 citation statements)

References 53 publications

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“…Herein, the films were heated by the process of convection. The moisture content (MC) within the films was calculated using Equation (1) [24].…”

Section: Moisture Content Analysismentioning

confidence: 99%

“…Tamarind ( Tamarindus indica Linn; family: Leguminosae ) seeds are the superfluous product of the tamarind-based agro and food industries. The tamarind seeds constitute ~30–40% of the whole fruit weight [ 24 ]. Tamarind kernel powder (TKP) is extracted from the tamarind seeds.…”

Section: Polysaccharidesmentioning

confidence: 99%

“…This is performed by dipping the food products within the FFEs and drying them under controlled environmental conditions. The properties of these films can be further improved by physical or chemical crosslinking [ 24 , 29 , 60 , 61 , 62 , 63 ]. The coating of the films can also be achieved by the spraying technique, in which the food products are sprayed with the FFEs through a nozzle.…”

Section: Eo-based Active Packaging Systemsmentioning

confidence: 99%

“…The measurement of the films is usually measured using a micrometer. The use of a micrometer having a least count of at least 0.001 mm has been proposed by the researchers [ 24 ]. It has been observed that the addition of EOs within the polymer matrices increases the thickness of the EO-AP films—e.g., the addition of geraniol increased the thickness of the tamarind kernel powder/geraniol films from 0.240 ± 0.03 (0.5% w / w ) to 0.290 ± 0.06 mm (3.0% w / w ) [ 24 ].…”

Section: Eo-based Active Packaging Systemsmentioning

confidence: 99%

“…Herein, the films were heated by the process of convection. The moisture content (MC) within the films was calculated using Equation (1) [ 24 ].

where m 1 and m 2 are the initial and final weights of the films, respectively.…”

Section: Eo-based Active Packaging Systemsmentioning

confidence: 99%

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Essential Oil-Containing Polysaccharide-Based Edible Films and Coatings for Food Security Applications

2021

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The wastage of food products is a major challenge for the food industry. In this regard, the use of edible films and coatings have gained much attention due to their ability to prevent the spoilage of the food products during handling, transport, and storage. This has effectively helped in extending the shelf-life of the food products. Among the various polymers, polysaccharides have been explored to develop edible films and coatings in the last decade. Such polymeric systems have shown great promise in microbial food safety applications. The inclusion of essential oils (EOs) within the polysaccharide matrices has further improved the functional properties of the edible films and coatings. The current review will discuss the different types of polysaccharides, EOs, methods of preparing edible films and coatings, and the characterization methods for the EO-loaded polysaccharide films. The mechanism of the antimicrobial activity of the EOs has also been discussed in brief.

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“…Herein, the films were heated by the process of convection. The moisture content (MC) within the films was calculated using Equation (1) [24].…”

Section: Moisture Content Analysismentioning

confidence: 99%

Section: Polysaccharidesmentioning

confidence: 99%

Section: Eo-based Active Packaging Systemsmentioning

confidence: 99%

Section: Eo-based Active Packaging Systemsmentioning

confidence: 99%

“…Herein, the films were heated by the process of convection. The moisture content (MC) within the films was calculated using Equation (1) [ 24 ].

where m 1 and m 2 are the initial and final weights of the films, respectively.…”

Section: Eo-based Active Packaging Systemsmentioning

confidence: 99%

See 3 more Smart Citations

Essential Oil-Containing Polysaccharide-Based Edible Films and Coatings for Food Security Applications

2021

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Development and characterization of active packaging system based on zein nanofibers mat incorporated with geraniol‐loaded nanoliposomes

Gholizadeh,

Almasi,

Amjadi

et al. 2024

Food Science & Nutrition

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In recent years, development of biopolymeric nanofibers as an active biodegradable packaging system has attracted specific attention. The objective of this research was to develop zein‐based electrospun nanofibers (NFs) incorporated with geraniol‐loaded nanoliposomes (G‐loaded NLPs). Geraniol was encapsulated into NLPs with an efficiency of 79.23%. The particle size and zeta potential of G‐loaded NLPs were 121.50 nm and −38.30 mV, respectively. The successful loading of geraniol in the NLPs was approved by Fourier transform infrared (FT‐IR) spectroscopy. The liposomal vesicles showed spherical shapes. G‐loaded NLPs were added in the zein‐based electrospun NFs at three different concentrations (0.25, 0.5, and 1%w/v). All NFs samples exhibited fibrillar structure. The increase of NLPs concentration enhanced the thermal stability of the NFs. However, the crystalline structure of zein NFs did not change by the addition of G‐loaded NLPs. The highest surface hydrophobicity was related to the NFs containing 1% G‐loaded NLPs. The mechanical parameters of NFs depend on the concentration of NLPs. The NFs incorporated with G‐loaded NLPs showed inhibition activity against four foodborne pathogenic bacteria (Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, and Salmonella typhimurium) with an inhibition zone of 4.5–22 mm. Moreover, the α‐diphenyl‐β‐picrylhydrazyl (DPPH) scavenging activity of NFs samples was located at the range of 20%–48%. These findings represent the Efficiency of the G‐loaded NLPs for use as bioactive compound in the zein‐based NFs as an active packaging material.

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Plant gums as the functional compounds for edible films and coatings in the food industry: A review

Khezerlou

Zolfaghari

Banihashemi

et al. 2021

Polymers for Advanced Techs

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The application of petroleum polymers and plastics in food packaging is exhibiting an increasing trend, due to low price and desirable characteristics. Nevertheless, these polymers are nonbiodegradable, nonrenewable, and require landfills. Edible polymers are suitable alternative for synthetic polymers, which can be consumed by animals or human beings without health risk. Edible packaging can protect the foodstuff from microbial and chemical deterioration during storage and distribution, which can lead to extend the quality and safety of packaged food. The plant gums as natural polymers are able to form films and coatings with good barrier properties against the transfer of gases such as oxygen, carbon dioxide, and moisture. This review summarized the production and characteristics of novel edible films and coatings based on plant gums such as tree exudate, seed, and tubers. K E Y W O R D Sedible films and coating, physico-mechanical properties, seed gum, tree exudates, tubers gums | INTRODUCTIONOver recent decades, the increasing application of synthetic polymers for food packaging caused some health and environmental concerns. 1 Polyethylene (PE), polyethylene terephthalate (PET), polypropylene (PP), polystyrene (PS), and polyvinyl chloride (PVC) are plastics used widely in food packaging due to their low cost, excellent resistance, and superior water barrier and protective features. Nevertheless, plastics are nondegradable and some of them are not recyclable and cause environmental consequences. To overcome these obstacles, the convincing solution is the application of biodegradable polymers. 2 Biodegradable polymers are substances that decompose into water, carbon dioxide, methane, mineral compounds, and biomass in nature. 3 Some of the polymers including polycaprolactone (PCL), polyglycolide (PGA), and polybutylene succinate adipate (PBSA) are biodegradable, but they are synthetic and produced from fossil sourced chemicals that are nonrenewable. 2 Biopolymers, promising alternatives for synthetic polymers, are classified into three groups according to their sources including biopolymers derived from biomass (eg, polysaccharides, proteins, and lipids), biopolymers synthesized from bio-derived monomers (eg, polylactic acid), and biopolymers provided by microorganisms (eg, gellan and pullulan). 3 The new approach in food packaging is the application of films and edible coatings based on biopolymers to extend the shelf-life and maintain food quality. 1,4 The edible coating is a thin layer of biopolymers applied directly in liquid form on the surface of foods by immersing or spraying method, whereas a film is prepared separately as a solid sheet, then applied as a wrapping on or between food products, as illustrated in Figure 1. 5,6 Films and coatings have been used to prevent dehydration and add shin to fruits and vegetables since the 20th century. In addition to their selective gas and moisture barrier properties, they can act as a carrier of coloration, flavoring, sweetener, antimicrobial, and antioxidant agen...

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Synthesis and characterization of tamarind kernel powder-based antimicrobial edible films loaded with geraniol

Cited by 70 publications

References 53 publications

Essential Oil-Containing Polysaccharide-Based Edible Films and Coatings for Food Security Applications

Essential Oil-Containing Polysaccharide-Based Edible Films and Coatings for Food Security Applications

Development and characterization of active packaging system based on zein nanofibers mat incorporated with geraniol‐loaded nanoliposomes

Plant gums as the functional compounds for edible films and coatings in the food industry: A review

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