Gelatin Improves the Performance of Oregano Essential Oil Nanoparticle Composite Films-Application to the Preservation of Mullet

Antioxidant and antimicrobial PSE-like chicken protein isolate films loaded with oregano essential oil nanoemulsion for pork preservation

The oregano essential oil (OEO) nanoemulsion was prepared, and the effects of different added amounts of OEO nanoemulsion on the mechanical and antibacterial properties of PSE-like chicken protein isolate (PPI) film were investigated. Results revealed that the nanoemulsion containing 12 % Tween 80 and 6 % OEO had the smallest particle size (82.46 nm) and the best stability. Compared to the control group, the film of the PPI/OEO-2.5 % treatment group demonstrated superior mechanical properties. With the increase of the concentration of OEO nanoemulsion, the UV transmittance and water contact angle of the films decreased gradually (more hydrophilic), the opacity and water vapor permeability significantly increased, while the thermal stability, antioxidant properties (DPPH scavenging activity, 17.07 % ∼ 56.00 %), and antibacterial properties were markedly enhanced. The PPI/OEO-2.5 % treated film was applied to the preservation of pork, extending the shelf life by 2-4 days. These findings suggested that PPI had great application potential in bioactive packaging materials.

Chitosan nanoparticle encapsulation of thymus capitatus essential oil: in vitro release, antioxidant, antibacterial activity and cytotoxicity in MDA-MB-231 cells

Thymus capitatus (Th. Ca) is known to treat mouth ulcers and respiratory infections in Cyprus. However, antioxidant, antibacterial, and cytotoxic potential of Th. Ca. EO on MDA-MB-231 cells and its' encapsulation into nanoparticles has not been well studied. Therefore, we aimed to analyze the antioxidant, antibacterial, cytotoxic potential, loading efficiency, and in vitro release profile of both Th. Ca. EO and Chitosan Nanoparticle (Ch. Np) - Th. Ca. EO. GC-MS analysis revealed 53.97% carvacrol, 14.53% borneol, and 12.09% sabinene presence in EO. The loading efficiency of Th. Ca. EO into Ch. Np. was calculated as 35.27% and the in vitro release profile reached a maximum of 68% in pH 7 for two weeks. The Minimum Inhibitory Concentration (MIC) assay showed that E. coli had an MIC50 of 0.3215 mg/ml while B. subtilis had an MIC50 of 0.5304 mg/ml. The antioxidant activity of the EO was assessed by performing a DPPH assay with an IC50 = 440 μg/ml. Trypan Blue Assay revealed that 60 µg/ml Th. Ca. EO significantly reduced the cell viability of MDA-MB-231 cells by 10.7% at 48h and 20.06% at 72h. Overall, Ch. Np. - Th. Ca. EO has shown a promising formulation for the pharmaceutical industry.

Development and Evaluation of Gelatin-Based Gummy Jellies Enriched with Oregano Oil: Impact on Functional Properties and Controlled Release

Functional foods play a crucial role in contemporary dietary strategies. This study investigates the incorporation of oregano oil, a bioactive extract that is known for its antimicrobial and antioxidant properties, into gelatin-based gummy jellies to develop functional food products with controlled release properties. The jellies were evaluated for mass uniformity, swelling index, disintegration time, and tensile strength under simulated oral and gastric conditions. The results showed that oregano oil significantly reduced the swelling index (e.g., 128.76 ± 0.67% at pH 5) and prolonged the disintegration time (e.g., 6-18 min across pH environments), highlighting its potential for controlled release. The mechanical strength remained stable (5.2 ± 0.3 N), ensuring structural integrity. These findings suggest that oregano-oil-enriched gummy jellies offer health benefits, although further studies are needed to explore their long-term stability and bioavailability.

Recent Advances in Cellulose Nanofiber Modification and Characterization and Cellulose Nanofiber-Based Films for Eco-Friendly Active Food Packaging

There is growing interest in the use of bio-based materials as viable alternatives to petrochemical-based packaging. However, the practical application of bio-based films is often hampered by their poor barrier and poor mechanical properties. In this context, cellulose nanofibers (CNFs) have attracted considerable attention owing to their exceptional biodegradability, high aspect ratio, and large surface area. The extraction of CNFs from agricultural waste or non-food biomass represents a sustainable approach that can effectively balance cost and environmental impacts. The functionalization of CNFs improves the economics of raw materials and production processes while expanding their applications. This paper reviews recent advances in cellulose nanofibers, including their sources, surface modification, and characterization techniques. Furthermore, we systematically discuss the interactions of CNFs with different composites in the development of functional food films. Finally, we highlight the application of cellulose nanofiber films in food preservation. Due to their environmentally friendly properties, CNFs are a promising alternative to petroleum-based plastics. The aim of this paper is to present the latest discoveries and advances in CNFs while exploring the future prospects for edible food films, thereby encouraging further research and application of CNFs in the field of active food packaging.

Impact of packaging atmosphere, oregano essential oil, and storage temperature on cold-adapted Salmonella Enteritidis and Salmonella Typhimurium on ready-to-eat smoked turkey

The hazard of diseases created by S. Enteritidis and S. Typhimurium is relatively high in turkey meat products. Combinations of preservation methods are utilized in many strategies, such as mild heat with decreased water activity, a changed atmosphere, refrigerated storage, and decreased heat treatment with some acidification. Within the domain of ready-to-eat food technology, a range of preservation methods are typically utilized to enhance shelf life, such as applying mild heat in tandem with reduced water activity, employing modified atmosphere packaging, utilizing refrigerated storage, and utilizing reduced heat treatment combined with acidification. This investigation aimed to determine how S. Enteritidis and S. Typhimurium grew when sliced ready-to-eat smoked turkey (RTE-SM) was stored at 0, 5, 10, and 15°C for various periods. The study also examined the effects of modified atmosphere packaging (MAP) (40% CO2 and 60% N2) and VP on these growth patterns. Total viable count (TVC), lactic acid bacteria (LAB), pH, and redox potential levels were determined. The control experiment on RTE-SM showed no Salmonella growth within 30 d of storage at any temperature. This indicated that the RTE-SM in use did not initially contain S. Typhimurium and S. Enteritidis. Results indicated that the storage of RTE-SM using a combination of VP, MAP, and MAPEO with storage at 0 and 5°C did not allow for the pathogen to grow throughout storage. In comparison, at 10 and 15°C after one day, which allowed for minor growth (0.17-0.5 log CFU/g)? In contrast, at 0 and 5°C, Salmonella survives until the end of storage (173 d). However, the combination of MAPEO with the same storage temperatures achieved the elimination of the pathogen in the meat after 80 d. The combination of both packaging systems with high temperatures (10 or 15°C) allowed for the multiplication and growth of the bacterium through the product's shelf life of more than 1 log CFU/g. Thus, a combination of MAP or MAPEO with low storage temperatures (0 or 5°C) inhibited the growth of the pathogen.

Enhancement of Strawberry Shelf Life via a Multisystem Coating Based on Lippia graveolens Essential Oil Loaded in Polymeric Nanocapsules

Strawberries (Fragaria xannanasa) are susceptible to mechanical, physical, and physiological damage, which increases their incidence of rot during storage. Therefore, a method of protection is necessary in order to minimize quality losses. One way to achieve this is by applying polymer coatings. In this study, multisystem coatings were created based on polymer nanocapsules loaded with Lippia graveolens essential oil, and it was found to have excellent optical, mechanical, and water vapor barrier properties compared to the control (coating formed with alginate and with nanoparticles without the essential oil). As for the strawberries coated with the multisystem formed from the polymer nanocapsules loaded with the essential oil of Lippia graveolens, these did not present microbial growth and only had a loss of firmness of 17.02% after 10 days of storage compared to their initial value. This study demonstrated that the multisystem coating formed from the polymer nanocapsules loaded with the essential oil of Lippia graveolens could be a viable alternative to preserve horticultural products for longer storage periods.