Oregano essential oil addition in rice starch films and its effects on the chilled fish storage

Effect of lipid addition on the physiochemical, structural, and photoactive antibacterial properties of cornstarch-chlorophyllin composite film

The study aimed to prepare cornstarch-chlorophyllin (CS-Chl) composite films with coconut oil (CO), oregano essential oil (OEO), and beeswax (BW) at percentages of 0.5 %, 1.0 % and 1.5 %, to address the key limitation of the hydrophilic nature of the CS-Chl matrix, and the physiochemical, structural and photoactive antibacterial properties of the films were evaluated. The moisture content, water solubility, swelling ability, and water vapor permeability were significantly reduced in all COx/OEOx/BWx samples, with average values of 12.58 %, 15.41 %, 29.30 %, and 1.78 × 10-10 gm-1s-1Pa-1, respectively. Regarding mechanical properties, the tensile strength (TS) in COx and BWx films increased, while the elongation at break (EAB) decreased with the increasing CO and BW percentages. However, in OEOx films, initially, the TS was increased, then reduced with the rising OEO percentage. The FTIR spectrum indicated better CO, OEO, and BW molecule integration with the CS matrix and Chl molecules. XRD spectrum showed low crystallinity, while SEM images visualized rough surfaces with heterogenous structures in the cross-section. Despite the similarity in reactive oxygen species (ROS) production in COx/OEOx/BWx films, shrimp wrapped in these films were safe for consumption after 5 days. The results highlighted the impact of lipid concentration and ROS generation, confirming that CS-Chl films with COx/OEOx/BWx offer enhanced antibacterial properties compared to polyethylene (PE) films, positioning them as innovative solutions for food packaging in practical applications.

Chitosan nanoparticles and neem essential oil functionalized pullulan/gum arabic active edible biocomposites for fresh-cut guava preservation

The study demonstrates the preparation of active edible biocomposites using Pullulan (PUL) and Gum Arabic (GA), functionalized with Chitosan Nanoparticles (NCS) and Neem Essential Oil (NEO). These biocomposites addressed the issues of high hydrophilicity and poor barrier properties in packaging. The effects of varying NCS concentrations (1 %, 2 %, and 3 %) on various film properties were studied, while keeping PUL, GA, and NEO concentrations constant. The biocomposite containing NEO and 3 % NCS (PUL/GA/NCS3/NEO), significantly improved surface properties, transforming it from hydrophilic (water contact angle 55.49 ± 2.31°) to hydrophobic (115.01 ± 1.86°). Additionally, tensile strength increased by ∼12.77 MPa, elongation at break by ∼6.26 %, thermal stability (Toffset) by ∼22.49 °C, and water vapour barrier by ∼45.95 %, alongside enhanced UV-shielding, antimicrobial and antioxidant properties. The EDX analysis confirmed the biocomposite safety, with 55.7 % carbon (C), 3.6 % nitrogen (N), and 40.8 % oxygen (O). Moreover, in vitro biocompatibility tests on Human Embryonic Kidney (HEK-293) cells indicated non-cytotoxicity, with 86.82 ± 2.28 % viability after 72 h. Furthermore, the practical application of PUL/GA/NCS3/NEO solution was tested as an edible coating material for fresh-cut guava preservation. The coated guava better maintained storage quality parameters in terms of colour, weight loss, firmness, microbiological shelf-life and antioxidant activity, under both ambient and refrigerated conditions.

Fortification of cassava starch edible films with Litsea cubeba essential oil for chicken meat preservation

Chicken meat is highly perishable and mainly preserved by plastic packaging materials, whereas their widely used have increased environmental burden and threatened human health. Bioactive packaging materials fabricated by biopolymers are promising alternatives for meat preservation. Herein, cassava starch (CS)/sodium carboxymethyl cellulose (CMC) edible films fortified with Litsea cubeba essential oil (LC-EO) were fabricated and characterized. Results showed the textural, mechanical and barrier properties of the CS/CMC edible films were significantly improved after incorporating with LC-EO. Moreover, the composite edible films exhibited potent antibacterial properties, biodegradability, hydrophobicity, and thermal stability. Whereas the water solubility and moisture content was reduced up to 29.68 % and 24.37 %, respectively. The release behavior of LC-EO suggested the suitability of the composite edible films for acidic foods. Comparing with the control group, the pH values of the meat samples packaged with CS/CMC/LCEO-4 mg/mL edible films maintained at around 6.7, and weight loss rate was 15 %. The color and texture changes, and the lipid oxidation of the meat samples with CS/CMC/LCEO-4 mg/mL packaging were also markedly delayed. The microbial growth was retarded at 6.35 log CFU/g after storage for 10 days. These findings suggested the CS/CMC/LCEO-4 mg/mL edible films had great potential for chicken meat preservation.

Cassava bagasse starch and oregano essential oil as a potential active food packaging material: A physicochemical, thermal, mechanical, antioxidant, and antimicrobial study

This research evaluates the use of cassava bagasse starch and oregano essential oil (OEO) in an active film. For comparison, films of cassava starch (CS) and cassava bagasse starch (BS) were prepared with OEO at 1, 2, and 3 %. Physical, thermal, mechanical, antioxidant, and antimicrobial properties were determined. BS films presented higher thickness, WVP, ΔE, modulus of elasticity, and maximum stress, but lower strain at break compared to CS films. Adding OEO into the films increased their thickness, moisture, solubility, WVP and strain at break. However, maximum stress, modulus of elasticity, and T dmax decreased. The CS films added with 3 % of OEO showed higher WVP (6.32 × 10-14 kg m/m2.s.Pa), intermediate solubility of 39 % and low maximum stress (0.19 MPa) while the BS film with 3 % of OEO presented 5.73 × 10-14 kg m/m2.s.Pa, 30 % and 0.39 MPa, respectively. The increase from 1 % to 3 % of OEO increased the total phenolic compound content and antioxidant activity of the films by 1.3-fold and 3.7-fold, respectively. The incorporation of 3 % OEO in the films inhibited the growth of S. aureus and E. coli. Therefore, BS and OEO films offer a promising solution as biodegradable active food packaging, providing a more sustainable alternative to traditional non-biodegradable plastic packaging.

Limonene and its derived oligomer as bioactive additives in starch/coffee husks biocomposites for food packaging applications

In this study, antioxidant, and antimicrobial starch-based biocomposite films reinforced with coffee husks (S/CH) were developed by incorporating either limonene (LM) (S/CH/LM) or its oligomer derivative, poly(limonene) (PLM) (S/CH/PLM), at different concentrations (5-10 % w/w of starch). Through a comprehensive assessment of film properties, morphology, and structure, a comparative analysis between the two additives was proposed. Scanning electron microscopy (SEM) revealed some defects throughout the polymer matrix after additive incorporation. The tensile strength (TS) and modulus of elasticity (ME) showed a decrease upon the inclusion of both LM and PLM, while the elongation at break (E) increased. Notably, PLM exhibited outstanding antioxidant capacity, enhancing the films by 108 % over control samples. Additionally, at just 5 % concentration, PLM effectively inhibited the growth of Escherichia coli ATCC 11775 (35.33 ± 2.52 mm) and demonstrated an impressive UV-Vis barrier, comparable to the highest amount of LM incorporated. Therefore, this research highlights the potential of coffee husk-reinforced starch biocomposites with limonene-derived additives as a promising solution for food packaging applications. The comparative analysis sheds light on the advantages of using the PLM in terms of antioxidant and antimicrobial properties, contributing to the advancement of active packaging technologies.

The Extraction and Impact of Essential Oils on Bioactive Films and Food Preservation, with Emphasis on Antioxidant and Antibacterial Activities-A Review

Essential oils, consisting of volatile compounds, are derived from various plant parts and possess antibacterial and antioxidant properties. Certain essential oils are utilized for medicinal purposes and can serve as natural preservatives in food products, replacing synthetic ones. This review describes how essential oils can promote the performance of bioactive films and preserve food through their antioxidant and antibacterial properties. Further, this article emphasizes the antibacterial efficacy of essential oil composite films for food preservation and analyzes their manufacturing processes. These films could be an attractive delivery strategy for improving phenolic stability in foods and the shelf-life of consumable food items. Moreover, this article presents an overview of current knowledge of the extraction of essential oils, their effects on bioactive films and food preservation, as well as the benefits and drawbacks of using them to preserve food products.

Fortification of polysaccharide-based packaging films and coatings with essential oils: A review of their preparation and use in meat preservation

As the demand for botanical food additives and eco-friendly food packaging materials grows, the use of essential oils, edible biodegradable films and coatings are becoming more popular in packaging. In this review, we discussed the recent research trends in the use of natural essential oils, as well as polysaccharide-based coatings and films: from the composition of the substrates to preparing formulations for the production of film-forming technologies. Our review emphasized the functional properties of polysaccharide-based edible films that contain plant essential oils. The interactions between essential oils and other ingredients in edible films and coatings including polysaccharides, lipids, and proteins were discussed along with effects on film physical properties, essential oil release, their active role in meat preservation. We presented the opportunities and challenges related to edible films and coatings including essential oils to increase their industrial value and inform the development of edible biodegradable packaging, bio-based functional materials, and innovative food preservation technologies.

Influence of Pomelo (Citrus maxima) Pericarp Essential Oil on the Physicochemical Properties of HomChaiya Rice (Oryza sativa L. cv. HomChaiya) Flour-Derived Edible Films

The food industry is increasingly interested in using active edible packaging to address environmental problems caused by conventional synthetic polymers, such as pollution and degradation. The present study took advantage of this opportunity to develop active edible packaging using Hom-Chaiya rice flour (RF), incorporating pomelo pericarp essential oil (PEO) at varying concentrations (1-3%). Films without PEO were used as controls. Various physicochemical parameters, structural and morphological observations were examined in the tested films. Overall, the results showed that the addition of PEO at varying concentrations significantly improved the qualities of the RF edible films, particularly the film's yellowness (b*) and total color. Furthermore, RF-PEO films with increased concentrations significantly reduced the film's roughness and relative crystallinity, while increasing opacity. The total moisture content in the films did not differ, but water activity was significantly reduced in the RF-PEO films. Water vapor barrier properties also improved in the RF-PEO films. In addition, textural properties, including tensile strength and elongation at break, were better in the RF-PEO films compared with the control. Fourier-transform infrared spectroscopy (FTIR) revealed strong bonding between the PEO and RF in the film. Morphological studies showed that the addition of PEO smoothed the film's surface, and this effect increased with concentration. Overall, the biodegradability of the tested films was effective, despite variations; however, a slight advancement in degradation was found in the control film. Lastly, the antimicrobial properties of the RF-PEO films exhibited excellent inhibitory effects against various pathogens, including Staphylococcus aureus (S. aureus), Listeria monocytogenes (L. monocytogenes), Escherichia coli (E. coli), and Salmonella typhimurium (S. typhimurium). This study demonstrated that RF and PEO could be an effective combination for developing active edible packaging that delivers desirable functional properties and excellent biodegradability.

Biopreservation of Refrigerated Mackerel (Auxis thazard) Slices by Rice Starch-Based Coating Containing Polyphenol Extract from Glochidion wallichianum Leaf

Both microbial decomposition and oxidative deterioration contribute to the qualitative degradation of fresh or minimally preserved fish, which negatively impacts the shelf-life of fish, especially those with dark flesh like mackerel. It is becoming more typical to use edible coatings to preserve the freshness of fish products. Herein, the effects of a rice starch (RS) based coating incorporated with dried crude, aqueous Mon-pu (Glochidion wallichianum) leaf extract (MPE) at varying concentrations (0, 0.02, 0.1, 0.5, and 1.0% w/w) on the quality characteristics of mackerel (Auxis thazard) slices during storage at 4 °C were investigated. Uncoated slices had a shelf-life of 6 days, whereas samples coated with RS and 0.5% MPE extended the shelf-life to 9 days by keeping the overall microbiological quality below the permitted level of 6 log CFU/g. The changes in thiobarbituric acid reactive substances (TBARS; <2 mg malondialdehyde equivalent/kg), propanal content, heme iron degradation, myoglobin redox instability, and surface discoloration (a* value and total color difference; ΔE) can all be delayed by this coating condition. Additionally, the RS-MPE coating can maintain the sensory quality of refrigerated mackerel slices and preserve the textural property (water holding capacity and hardness), as well as postpone the development of an off-odor as indicated by lowered contents of total volatile base-nitrogen (TVB-N; not exceeding the acceptable limit of 25 mg/100 g) and trimethylamine (TMA; not exceeding the acceptable limit of 10 mg/100 g). Therefore, a biopreservative coating made of RS and MPE, especially at 0.5%, can be employed to extend the shelf-life of refrigerated mackerel slices up to 9 days.

Recent Advances and Applications in Starch for Intelligent Active Food Packaging: A Review

At present, the research and innovation of packaging materials are in a period of rapid development. Starch, a sustainable, low-cost, and abundant polymer, can develop environmentally friendly packaging alternatives, and it possesses outstanding degradability and reproducibility in terms of improving environmental issues and reducing oil resources. However, performance limitations, such as less mechanical strength and lower barrier properties, limit the application of starch in the packaging industry. The properties of starch-based films can be improved by modifying starch, adding reinforcing groups, or blending with other polymers. It is of significance to study starch as an active and intelligent packaging option for prolonging shelf life and monitoring the extent of food deterioration. This paper reviews the development of starch-based films, the current methods to enhance the mechanical and barrier properties of starch-based films, and the latest progress in starch-based activity, intelligent packaging, and food applications. The potential challenges and future development directions of starch-based films in the food industry are also discussed.

A Comprehensive Review of Biodegradable Polymer-Based Films and Coatings and Their Food Packaging Applications

Food sectors are facing issues as a result of food scarcity, which is exacerbated by rising populations and demand for food. Food is ordinarily wrapped and packaged using petroleum-based plastics such as polyethylene, polyvinyl chloride, and others. However, the excessive use of these polymers has environmental and health risks. As a result, much research is currently focused on the use of bio-based materials for food packaging. Biodegradable polymers that are compatible with food products are used to make edible packaging materials. These can be ingested with food and provide consumers with additional health benefits. Recent research has shifted its focus to multilayer coatings and films-based food packaging, which can provide a material with additional distinct features. The aim of this review article is to investigate the properties and applications of several bio-based polymers in food packaging. The several types of edible film and coating production technologies are also covered separately. Furthermore, the use of edible films and coatings in the food industry has been examined, and their advantages over traditional materials are also discussed.