The effects of methylcellulose coating containing carvacrol or menthol on the physicochemical, mechanical, and antimicrobial activity of polyethylene films

Jahdkaran, Elahe; Hosseini, Seyed Ebrahim; Nafchi, Abdorreza Mohammadi; Nouri, Leila

doi:10.1002/fsn3.2240

Cited by 43 publications

(22 citation statements)

References 63 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…

Today, the demand for packaging films based on biopolymers has increased because, unlike synthetic polymers, they are environmentally friendly (Toscano Ávila et al, 2020;Xue Mei et al, 2020). These biopolymers include polysaccharides, proteins, and lipids (Islam et al, 2020;Jahdkaran et al, 2021). Starches are one of the most important biopolymers used to make biocomposites.

…”

mentioning

confidence: 99%

The synergistic effects of zinc oxide nanoparticles and fennel essential oil on physicochemical, mechanical, and antibacterial properties of potato starch films

Babapour

Jalali

Nafchi

2021

Food Science & Nutrition

Self Cite

View full text Add to dashboard Cite

The purpose of this study was to evaluate the effects of a combination of zinc oxide (ZnO‐N) nanoparticles and fennel essential oil (FEO) on the functional and antimicrobial properties of potato starch films. Films based on potato starch containing a combination of ZnO‐N (1, 3, and 5%(w/w)) and FEO (1, 2, and 3% (w/w)) produced by casting method and water solubility, water absorption capacity (WAC), barrier properties, mechanical properties, color indexes, and antimicrobial activity of the films against Staphylococcus aureus, Escherichia coli, and Aspergillus flavus were studied. The combination of ZnO‐N and FEO had a significant decreasing effect on solubility, WAC, water vapor and oxygen permeability, elongation, and L* index. These additives had an increasing impact on tensile strength, Yang's modulus, and a* and b* indexes (p < .05). By increasing the concentration of ZnO‐N and FEO, the antimicrobial activities of bionanocomposite films significantly increased (p < .05). Both ZnO‐N and FEO had a significant effect in this respect, although the effects of ZnO‐N were more significant. In conclusion, an excellent synergistic effect of ZnO‐N and FEO was observed in potato starch films.

show abstract

“…

…”

mentioning

confidence: 99%

The synergistic effects of zinc oxide nanoparticles and fennel essential oil on physicochemical, mechanical, and antibacterial properties of potato starch films

Babapour

Jalali

Nafchi

2021

Food Science & Nutrition

Self Cite

View full text Add to dashboard Cite

show abstract

“…Various biopolymers have been used as carrier matrices of probiotics, such as the following: kefiran [15], low esterified amidated pectin, kappa-carrageenan/locust bean gum and gelatin [16], carboxymethyl cellulose (CMC) [17], poly(vinyl alcohol), hydroxypropyl methylcellulose and corn starch [18], CMC and hydroxyethyl cellulose [19,20], gum Arabic (GA), maltodextrin and whey protein concentrate (WPC) [21], cassava starch (CS)/CMC [22,23], CMC nanofibers [24], chitosan-coated agar-gelatin gel particles [25], and Konjac glucomannan [26].…”

Section: Introductionmentioning

confidence: 99%

Characterization and Cell Viability of Probiotic/Prebiotics Film Based on Duck Feet Gelatin: A Novel Poultry Gelatin as a Suitable Matrix for Probiotics

Abedinia

Alimohammadi

Teymori

et al. 2021

Foods

Self Cite

View full text Add to dashboard Cite

The probiotic viability, physicochemical, mechanical, barrier, and microstructure properties of synbiotic edible films (SEFs) based on duck feet gelatin (DFG) were evaluated. Four synbiotic systems were obtained by mixing four types of prebiotics, namely, dextrin, polydextrose, gum Arabic, and sago starch, with DFG to immobilize of probiotic (Lactobacillus casei ATCC). The ability of DFG to create a suitable matrix to increase probiotic viability was compared with those of other commercial gelatins in a preliminary evaluation. The DFG showed proper probiotic viability compared with other gelatins. The addition of prebiotics reduced the transparency of SEFs and increased color differentiation, uniformity, and complete coverage of probiotic cells. The estimated shelf-life of surviving bacteria in the SEFs stored at 4 and 25 °C showed that gum arabic showed the best performance and enhanced the viability of L. casei by 42% and 45%, respectively. Dextrin, polydextrose, and sago starch enhanced the viability of L. casei at 4 and 25 °C by 26% and 35%, 26% and 5%, and 20% and 5%, respectively. The prebiotics improved the physicochemical, mechanical, and barrier properties of all SEFs, except polydextrose film. The viability of L. casei can be increased with the proper selection of gelatin and prebiotics.

show abstract

“…Today, one of the most critical issues in the food industry is maintaining quality, increasing safety, and extending the shelf life of food products (Jahdkaran et al., 2021). Foods can be affected by various chemical and microbial spoilages.…”

Section: Introductionmentioning

confidence: 99%

Development of an active packaging based on polyethylene containing linalool or thymol for mozzarella cheese

Chang

Nafchi

Baghaie

2021

Food Science & Nutrition

Self Cite

View full text Add to dashboard Cite

The aim of this research was to evaluate the effect of active polyethylene film (PE) containing linalool and thymol active components on the microbial shelf life of mozzarella cheese. PE films containing different concentrations of linalool or thymol (0%, 1%, 1.5% and 2%) were prepared. The antimicrobial properties of the films were examined, and mozzarella cheese was packed with these active films. The antimicrobial properties of packed samples during 30 days of storage were studied. The obtained results from film tests showed that by increasing the concentration of active agents (linalool and thymol) in PE films, the antimicrobial activities of film samples against Escherichia coli, Staphylococcus aureus, Listeria innocua, and Saccharomyces cervicea were increased. The cheese tests result demonstrated that mozzarella cheese packaging with PE films containing different concentrations of linalool and thymol leads to a decreased growth rate of molds and yeasts in cheeses. At the end of the storage period, the lowest number of molds and yeasts was for a sample packed in PE film containing 2% thymol, which increased from 1.00 to 1.21 Log CFU/g during the storage period. From E. coli and S. aureus contamination, the samples packed in active films were safe until the last day of storage (30th day), while the control sample was unacceptable at 17th day of storage. According to obtained results from this study, it was concluded that the addition of linalool and thymol active components to PE film had a positive effect on the extension of the mozzarella scheese shelf life.

show abstract

The effects of methylcellulose coating containing carvacrol or menthol on the physicochemical, mechanical, and antimicrobial activity of polyethylene films

Abstract: Today, the demand for food products and food packaging is increasing as the world's population grows. Food packaging can protect the foods packed in it against various environmental factors such as light, oxygen, pressure, heat, and water vapor (Fattahi et al., 2020;

Cited by 43 publications

References 63 publications

The synergistic effects of zinc oxide nanoparticles and fennel essential oil on physicochemical, mechanical, and antibacterial properties of potato starch films

The synergistic effects of zinc oxide nanoparticles and fennel essential oil on physicochemical, mechanical, and antibacterial properties of potato starch films

Characterization and Cell Viability of Probiotic/Prebiotics Film Based on Duck Feet Gelatin: A Novel Poultry Gelatin as a Suitable Matrix for Probiotics

Development of an active packaging based on polyethylene containing linalool or thymol for mozzarella cheese

Contact Info

Product

Resources

About