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Incorporation of essential oils in edible seaweed-based films: A comprehensive review

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2023)

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Review Food Science & Technology

Incorporation of fruit by-products on edible seaweed based films: A review

Thuy T. B. Tran et al.

Summary: Edible seaweed hydrocolloid-based films and coatings have gained attention due to their good properties, but limited applications due to hydrophilicity. Incorporating fruit by-product extracts can improve the performance and enable the development of active films and coatings for food. This review provides comprehensive information and highlights the potential of fruit by-product components in seaweed-based films and coatings.

FOOD REVIEWS INTERNATIONAL (2023)

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Article Chemistry, Applied

Incorporation of curcumin extract with lemongrass essential oil into the middle layer of triple-layered films based on furcellaran/chitosan/gelatin hydrolysates-In vitro and in vivo studies on active and intelligent properties

Ewelina Jamroz et al.

Summary: Triple-layered, pH-sensitive and active films based on furcellaran (FUR), chitosan (CHIT) and gelatin hydrolysates (HGEL) were prepared for the first time. Curcumin ethanol extract (CUR) enriched with lemongrass essential oil (LEO) in three concentrations was added to the middle layer of the film. The resulting films exhibited improved UV blocking properties and antibacterial activity, as well as increased antioxidant activity with increasing concentrations of CUR-LEO. Moreover, the films effectively extended the storage life of tomatoes and showed a distinct color change during carp storage, indicating their potential for freshness monitoring.

FOOD CHEMISTRY (2023)

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Review Biochemistry & Molecular Biology

Natural Gum-Based Functional Bioactive Films and Coatings: A Review

Arushri Nehra et al.

Summary: Edible films and coatings are a growing trend in food packaging, providing a sustainable alternative to petrochemical-based options. Gums, as natural polysaccharides, have potential applications in the development of these edible films and coatings, helping to extend shelf life and preserve food quality.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2023)

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Review Biochemistry & Molecular Biology

Grapefruit Seed Extract-Added Functional Films and Coating for Active Packaging Applications: A Review

Swarup Roy et al.

Summary: Consumers are increasingly interested in natural antimicrobials and antioxidants in food processing and packaging. Grapefruit seed extract (GSE) has been widely accepted and found effective in food as an antimicrobial and coating material. This review provides an up-to-date overview of GSE-based packaging, including its extraction methods, manufacturing processes, physical properties, and food preservation applications.

MOLECULES (2023)

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Article Materials Science, Multidisciplinary

Pullulan/Agar-Based Functional Film Containing Eucalyptus Essential Oil and Rutin

Swarup Roy et al.

Summary: Biopolymer-based films were fabricated using a mixture of pullulan and agar, and functionalized with bioactive components such as eucalyptus essential oil and rutin. The addition of these components changed the color of the film to light yellow and increased its UV protection and antioxidant activity. The mechanical and barrier properties of the film were not significantly affected. This bioactive functional film has potential applications in active food packaging.

COATINGS (2023)

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Article Food Science & Technology

Advances in biopolymer-based multi-layer film preparations and food packaging applications

Wiktoria Grzebieniarz et al.

Summary: In recent years, the demand for biopolymer films has increased due to efforts to counteract human-caused environmental damage. These films are becoming an interesting alternative to synthetic films. Multi-layered materials have been developed to overcome the operational drawbacks of single-layered biopolymer films. Compared to monolayered films, multi-layered films have better mechanical, barrier, and controlled release properties, making them more suitable for active food packaging applications.

FOOD PACKAGING AND SHELF LIFE (2023)

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Article Chemistry, Applied

Agar/TiO2/radish anthocyanin/neem essential oil bionanocomposite bilayer films with improved bioactive capability and electrochemical writing property for banana preservation

Zhikun Yang et al.

Summary: Active agar bilayer films with bioactive capability and electrochemical writing property were developed for improving the postharvest quality of banana. The films were enhanced with red radish extract and neem essential oil in the lower layer and TiO2 in the upper layer, showing improved barrier, mechanical properties, and retention of total anthocyanin and NEO content. The multicolor patterns on RRE-containing films demonstrated their potential as multifunction packaging material for banana preservation.

FOOD HYDROCOLLOIDS (2022)

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Article Biochemistry & Molecular Biology

Antimicrobial and indicator properties of edible film containing clove bud oil-loaded chitosan capsules and red cabbage for fish preservation

Kyu Jin Park et al.

Summary: Edible chitosan-based films loaded with red cabbage and clove bud oil showed potential for inhibiting microbial growth in fish and indicating fish freshness.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)

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Article Food Science & Technology

Evaluation of physicochemical, mechanical, and antimicrobial properties of gelatin-sodium alginate-yarrow (Achillea millefolium L.) essential oil film

Parvaneh Karami et al.

Summary: The study found that with an increase in yarrow essential oil content, the gelatin-sodium alginate-based edible film exhibited increased elongation at break, water vapor permeability, and swelling ratio, as well as improved antimicrobial and antioxidant properties and increased total phenolic content. However, tensile strength, moisture content, and solubility decreased. Additionally, the film surface showed increased roughness, inconsistency, and unevenness with the addition of yarrow essential oil.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)

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Article Chemistry, Physical

Alginate Biofunctional Films Modified with Melanin from Watermelon Seeds and Zinc Oxide/Silver Nanoparticles

Lukasz Lopusiewicz et al.

Summary: This study modified alginate films with melanin from watermelon seeds and silver and zinc oxide nanoparticles, and characterized the properties of the films. The results showed that these films had good antioxidant and antimicrobial properties, and could improve the UV barrier properties.

MATERIALS (2022)

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Article Chemistry, Physical

Genipin-Crosslinked Gelatin/Chitosan-Based Functional Films Incorporated with Rosemary Essential Oil and Quercetin

Swarup Roy et al.

Summary: Functional food packaging films were prepared using a binary mixture of chitosan and gelatin, and their functionality was enhanced through crosslinking and the addition of bioactive additives.

MATERIALS (2022)

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Review Materials Science, Multidisciplinary

Antiviral Biodegradable Food Packaging and Edible Coating Materials in the COVID-19 Era: A Mini-Review

Ruchir Priyadarshi et al.

Summary: The COVID-19 pandemic has had a significant impact on the food industry, increasing plastic waste from single-use packaging and influencing consumer behavior and market dynamics. Researchers are exploring the potential of using natural, biodegradable materials with antiviral properties for food packaging.

COATINGS (2022)

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Article Food Science & Technology

Antibacterial, antioxidative and sensory properties of Ziziphora clinopodioides-Rosmarinus officinalis essential oil nanoencapsulated using sodium alginate in raw lamb burger patties

Pourya Karimifar et al.

Summary: This study aimed to encapsulate Ziziphora clinopodioides-Rosmarinus officinalis essential oil (Z-REO) using sodium alginate (NaAlg) and evaluate its performance as an antimicrobial and antioxidative agent in lamb burger patties. The results showed that the encapsulated nanoparticles could effectively reduce bacterial growth, oxidative deterioration, and sensory changes in the lamb patties.

FOOD BIOSCIENCE (2022)

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Article Food Science & Technology

Preparation and characterization of nanoclays-incorporated polyethylene/thermoplastic starch composite films with antimicrobial activity

Seok-In Hong et al.

Summary: Polyethylene composite films with nanoclays, OMMT, Ag-MMT, and TPS were prepared using an extrusion blowing method and tested for various properties. The films showed desirable physical properties and efficient antimicrobial activity at a certain additive content.

FOOD PACKAGING AND SHELF LIFE (2022)

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Review Food Science & Technology

Improvement in properties of edible film through non-thermal treatments and nanocomposite materials: A review

Dipak Das et al.

Summary: Edible film packaging is a suitable alternative for maintaining food quality and increasing storage life. Advanced technologies and nanomaterials can be used to improve the structural and functional properties of edible films.

FOOD PACKAGING AND SHELF LIFE (2022)

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Review Food Science & Technology

Biodegradable active materials containing phenolic acids for food packaging applications

Ramon Ordonez et al.

Summary: The development of new materials for food packaging applications to reduce the use of disposable plastics and their environmental impact is necessary. Biodegradable polymers are an alternative solution, and incorporating active compounds into the polymer matrix is an affordable strategy to enhance food preservation. Phenolic acids, plant metabolites with antioxidant and antimicrobial properties, have potential as active food packaging materials. This study summarizes recent research on phenolic acids/plant extracts and biodegradable polymers as active food packaging materials, discussing their properties, interactions, and factors affecting their antimicrobial efficiency.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2022)

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Article Biotechnology & Applied Microbiology

Utilization of cellulose and ulvan from the green seaweed Ulva lactuca in the development of composite edible films with natural antioxidant properties

Mohamed Gomaa et al.

Summary: Cellulose and ulvan extracted from green seaweed Ulva lactuca were used to develop edible films with natural antioxidant properties. The films showed improved barrier properties against UV and visible light and enhanced antioxidant properties when ulvan was incorporated into cellulose films. The cellulose/ulvan films could potentially be used for food packaging to extend the shelf-life of different food products.

JOURNAL OF APPLIED PHYCOLOGY (2022)

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Article Food Science & Technology

Gelatin/agar-based multifunctional film integrated with copper-doped zinc oxide nanoparticles and clove essential oil Pickering emulsion for enhancing the shelf life of pork meat

Swarup Roy et al.

Summary: This work describes the fabrication of multifunctional films loaded with clove essential oil Pickering emulsion using copper-modified zinc oxide nanoparticles and nanocellulose. The films exhibit excellent physical properties and antimicrobial activity, while also improving UV-shielding and antioxidant activity. When applied in vacuum packaging, these films significantly extend the shelf life of wrapped food.

FOOD RESEARCH INTERNATIONAL (2022)

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Article Chemistry, Applied

Carrageenan functional film integrated with Pickering Emulsion of Oregano Oil Stabilized by Cationic Nanocellulose for Active Packaging

Putri Amanda et al.

Summary: This study successfully incorporated oregano essential oil into carrageenan-based film using the Pickering emulsion method, resulting in a stable dispersion and minimal impact on the mechanical and thermal properties of the film. The addition of oregano Pickering emulsion also showed inhibitory effects on bacteria. This innovative incorporation of essential oil into biopolymer films has the potential to extend the shelf life of food products.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2022)

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Article Agricultural Engineering

Characterisation of ternary blend film of alginate/carboxymethyl cellulose/starch for packaging applications

Rejish Ramakrishnan et al.

INDUSTRIAL CROPS AND PRODUCTS (2022)

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Article Engineering, Chemical

Characterization of carvacrol incorporated antimicrobial film based on agar/konjac glucomannan and its application in chicken preservation

Shurui Peng et al.

Summary: This study aimed to fabricate and characterize antimicrobial films based on Agar/Konjac glucomannan incorporated with carvacrol. Results showed that the addition of 2% carvacrol significantly improved the mechanical properties, hydrophobicity, and UV barrier properties of the films, and exhibited strong antimicrobial activities. Additionally, the films successfully prolonged the shelf life of refrigerated chicken breast.

JOURNAL OF FOOD ENGINEERING (2022)

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Review Chemistry, Physical

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

Vatsla Gupta et al.

Summary: The food industry is facing food scarcity issues aggravated by increasing populations and demand. The excessive use of petroleum-based plastics for packaging poses environmental and health risks. Thus, current research focuses on the use of biodegradable and edible packaging materials. Recent studies also explore multilayer coatings and films-based food packaging for added features.

MATERIALS (2022)

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Article Food Science & Technology

Antimicrobial and Antioxidant Effects of Kappa-Carrageenan Coatings Enriched with Cinnamon Essential Oil in Pork Meat

Shoukui He et al.

Summary: This study developed a kappa-carrageenan coating embedded with cinnamon essential oil for preserving pork, with antimicrobial and antioxidant activities.

FOODS (2022)

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Article Food Science & Technology

Effect of alginate coating enriched with Shirazi thyme essential oil on quality of the fresh pistachio (Pistacia vera L.)

Maryam Hashemi et al.

Summary: The study demonstrated that alginate edible coating enriched with thyme essential oil maintained higher phenolic content and antioxidant activity in fresh pistachios, while inhibiting mold and yeast growth. After 39 days of storage, fruits treated with thyme oil showed minimal changes in saturated and unsaturated fatty acids.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2021)

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Article Environmental Sciences

Studies on the development and characterization of bioplastic film from the red seaweed (Kappaphycus alvarezii)

Muthiyal Prabakaran Sudhakar et al.

Summary: This study utilized red seaweed Kappaphycus alvarezii for the production of bioplastic film with optimized plasticizer to seaweed biomass ratio, resulting in a thin bioplastic film with higher tensile strength. The bioplastic film obtained from the seaweed showed better physical and mechanical properties, suggesting seaweed as a potential alternate source for bioplastic production that may reduce the usage of non-degradable plastics.

ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH (2021)

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Review Chemistry, Applied

Essential oils as additives in active food packaging

Shubham Sharma et al.

Summary: Food packaging acts as a passive barrier protecting food from environmental factors and extending shelf-life. Active packaging allows interaction between food and the environment, leading to longer shelf-life. Incorporating essential oils in active packaging helps maintain food quality and microbial control.

FOOD CHEMISTRY (2021)

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Article Chemistry, Physical

Gelatin/agar-based functional film integrated with Pickering emulsion of clove essential oil stabilized with nanocellulose for active packaging applications

Swarup Roy et al.

Summary: Highly stable nanosized Pickering emulsion (PE) prepared using clove bud natural essential oil stabilized with nanocellulose fiber was used to prepare gelatin/agar-based functional films. The inclusion of PE slightly improved mechanical strength and somewhat reduced vapor barrier properties of the gelatin/agar-based film, while maintaining thermal stability. Additionally, the PE provided excellent UV-barrier properties without sacrificing film transparency, along with potent antioxidant activities. These composite films with improved physical and functional properties are suitable for active food packaging applications.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2021)

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Article Engineering, Environmental

Optimal Experimental Conditions for Improving the Yield of Poly(limonene) from Photoinduced Polymerization

Edison Rogerio Marques de Oliveira et al.

Summary: This study proposes optimal conditions for maximizing the yield of poly(limonene) using a photoinduced polymerization route, with a focus on the effects of reagent ratios on the polymerization process. The results indicate that high yields can be achieved under specific conditions, showing potential applications for the prepared polymer as a renewable additive in coatings, films, or adhesives.

JOURNAL OF POLYMERS AND THE ENVIRONMENT (2021)

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Article Biochemistry & Molecular Biology

Carrageenan/agar-based functional film integrated with zinc sulfide nanoparticles and Pickering emulsion of tea tree essential oil for active packaging applications

Swarup Roy et al.

Summary: A functional carrageenan/agar-based film was prepared by combining tea tree oil Pickering emulsion (PET) and zinc sulfide nanoparticles (ZnSNP). The incorporation of ZnSNPs improved the mechanical strength, while PET slightly decreased the strength. However, the combined addition of ZnSNP and PET maintained the mechanical strength with slightly improved flexibility, making it suitable for active food packaging applications.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

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Article Polymer Science

Alginate/κ-Carrageenan-Based Edible Films Incorporated with Clove Essential Oil: Physico-Chemical Characterization and Antioxidant-Antimicrobial Activity

Aji Prasetyaningrum et al.

Summary: This study aimed to enhance the properties of CaCl2 crosslinked sodium alginate/κ-carrageenan incorporated with clove essential oil by evaluating the effects on physicochemical, morphological, antioxidant, and antibacterial properties. The addition of κ-carrageenan and CaCl2 improved the surface morphology and mechanical properties of the films, while the incorporation of clove essential oil showed effectiveness in antioxidant and antimicrobial activity.

POLYMERS (2021)

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Article Chemistry, Applied

pH-responsive double-layer indicator films based on konjac glucomannan/camellia oil and carrageenan/anthocyanin/curcumin for monitoring meat freshness

Xi Zhou et al.

Summary: Double-layer indicator film was fabricated for monitoring chicken meat freshness, with different components bound together by hydrogen bond. The presence of the KC layer significantly improved the performance of the indicator layer, and the CAR-ATH-KC and CAR-ATH-CUR-KC labels showed more obvious color changes at 25℃ compared to the CAR-CUR-KC label.

FOOD HYDROCOLLOIDS (2021)

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Review Biochemistry & Molecular Biology

Electrospun fibers based on botanical, seaweed, microbial, and animal sourced biomacromolecules and their multidimensional applications

K. P. Akshay Kumar et al.

Summary: This review article categorizes and discusses the utilization of sustainable natural carbohydrate biomacromolecules in electrospun fibers, covering various sources and their potential applications in nanofiber technology.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

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Review Immunology

An updated and comprehensive review of the antiviral potential of essential oils and their chemical constituents with special focus on their mechanism of action against various influenza and coronaviruses

Abdul Rouf Wani et al.

Summary: Essential oils and their chemical constituents have well-documented antimicrobial effects against various pathogens. They have been found to be particularly effective against influenza and coronaviruses, exerting potent antiviral effects. Essential oils disrupt viral processes and inhibit viral entry into host cells through various mechanisms, making them potential candidates for antiviral therapy.

MICROBIAL PATHOGENESIS (2021)

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Article Food Science & Technology

Effect of sodium alginate-agar coating containing ginger essential oil on the shelf life and quality of beef

Bin Zhang et al.

Summary: Edible coatings based on agar/sodium alginate (AS) and AS containing ginger essential oil (AS + GEO) were prepared to study their effects on the quality and shelf-life of fresh beef during refrigerated storage. The results showed that both coatings could extend the shelf life of fresh beef and inhibit oxidation, with AS + GEO coating showing better performance and improved sensory attributes.

FOOD CONTROL (2021)

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Article Food Science & Technology

Functionalization of carrageenan based edible film using Aloe vera for improved lipid oxidative and microbial stability of frozen dairy products

Kanika Mahajan et al.

Summary: This study aimed to develop and evaluate an A. vera-based edible film for enhancing the microbial and lipid oxidative stability of frozen dairy products, particularly using Kulfi as a model system. The film, containing optimal levels of carrageenan, glycerol, and A. vera extract, showed excellent antioxidant and antimicrobial properties, leading to improved storage stability of the dairy products. A. vera-based products may have special health importance during the SARS-CoV-2 pandemic due to their strong immune boosting and antiviral properties.

FOOD BIOSCIENCE (2021)

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Article Food Science & Technology

Seaweeds polysaccharides in active food packaging: A review of recent progress

Dietz Carina et al.

Summary: Seaweeds, as polysaccharides used in food packaging, can improve the mechanical, physical, thermal, antioxidant, antimicrobial, and chemical properties of packaging and release active compounds, helping to extend the shelf life of food.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Article Polymer Science

Application of Furcellaran Nanocomposite Film as Packaging of Cheese

Agnieszka Pluta-Kubica et al.

Summary: The study aimed to investigate the impact of silver nanoparticles composite film on the quality of gouda and quark cheeses, revealing that the film improved the microbiological quality of cheeses during storage and had inhibitory effects on the growth of mold and yeast in both cheese varieties.

POLYMERS (2021)

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Review Biochemistry & Molecular Biology

Essential oils as additives in active starch-based food packaging films: A review

Thomas Correa Vianna et al.

Summary: The article discusses the impact of adding essential oils to starch-based films, highlighting the key role of essential oils in manufacturing renewable active packaging with superior performances. It addresses the effects of essential oils addition on structure-property relationships and critically discusses applications and challenges to their widespread use.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

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Article Biochemistry & Molecular Biology

Effect of konjac glucomannan/carrageenan-based edible emulsion coatings with camellia oil on quality and shelf-life of chicken meat

Xi Zhou et al.

Summary: The addition of camellia oil in KGM/KC coatings showed significant antimicrobial and antioxidant effects, leading to an extension of the shelf-life of chicken meat by reducing weight loss, pH, TBARS, TVN, and microbial counts.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

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Article Chemistry, Multidisciplinary

Antibacterial Biodegradable Films Based on Alginate with Silver Nanoparticles and Lemongrass Essential Oil-Innovative Packaging for Cheese

Ludmila Motelica et al.

Summary: Developing biodegradable packaging materials with antimicrobial properties can extend the shelf life of food, reduce food waste, and monitor the storage conditions of sensitive food.

NANOMATERIALS (2021)

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Article Food Science & Technology

Development of antioxidant and antimicrobial bioactive films based on Oregano essential oil/mesoporous nano-silica/sodium alginate

Wenqian Lu et al.

Summary: Oregano essential oil was embedded into mesoporous silica nanoparticles to prepare films for protecting post-harvest Agaricus bisporus. The study found that the 0.8 wt% concentration of OEO-MSNPs resulted in a more even distribution, improving the mechanical and physical properties of the films.

FOOD PACKAGING AND SHELF LIFE (2021)

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Article Food Science & Technology

Preservation of mushrooms (Agaricus bisporus) by an alginate-based-coating containing a cinnamaldehyde essential oil nanoemulsion

Eliezer Louis et al.

Summary: The study shows that incorporating CIN nanoemulsions into coatings significantly improves the quality of button mushrooms, enhances their antioxidant capacity, and extends their shelf life.

FOOD PACKAGING AND SHELF LIFE (2021)

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Review Food Science & Technology

Seaweed Polysaccharide in Food Contact Materials (Active Packaging, Intelligent Packaging, Edible Films, and Coatings)

Kalpani Y. Perera et al.

Summary: Food contact materials play a crucial role in food quality and safety. Plastic packaging, while widely used, has negative environmental impacts, prompting research into alternative materials like seaweed polysaccharides. Despite the promising characteristics of seaweed polysaccharides, there are still limitations that require further study for improvement.

FOODS (2021)

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Proceedings Paper Materials Science, Multidisciplinary

Bioplastics as better alternative to petro plastic

R. Thiruchelvi et al.

Summary: Marine algal seaweeds are an underutilized bioresource that can be used as food, raw materials, and for therapeutic applications. Scientists are exploring the use of seaweeds to produce bioplastics, which may be a sustainable and environmentally friendly alternative to traditional plastics.

MATERIALS TODAY-PROCEEDINGS (2021)

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Article Engineering, Environmental

Bioplastic made from seaweed polysaccharides with green production methods

C. Lim et al.

Summary: This study aims to analyze the feasibility of forming seaweed films and improving the bioplastic market using new green technologies. Seaweeds can form films directly or using derivatives like agar, carrageenan, and alginate. Although seaweed films formed without chemical treatment show promise, more research is needed. Seaweeds have various advantages over other biomass, can be mixed with other species or materials, and are a promising alternative to conventional plastics.

JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING (2021)

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Review Materials Science, Composites

Recent advances in mechanical properties of biopolymer composites: a review

Kishor Kumar Sadasivuni et al.

POLYMER COMPOSITES (2020)

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Article Biochemistry & Molecular Biology

Development and characterization of sodium alginate based active edible films incorporated with essential oils of some medicinal plants

Zineb Mahcene et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Review Chemistry, Medicinal

Marine Seaweed Polysaccharides-Based Engineered Cues for the Modern Biomedical Sector

Muhammad Bilal et al.

MARINE DRUGS (2020)

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Review Biochemistry & Molecular Biology

Agar-based edible films for food packaging applications - A review

Fatemeh Sadat Mostafavi et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Article Engineering, Environmental

Synthesis and Characterization of Poly(limonene) by Photoinduced Controlled Radical Polymerization

Edison Rogerio Marques de Oliveira et al.

JOURNAL OF POLYMERS AND THE ENVIRONMENT (2020)

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Article Polymer Science

An Experimental and Computational Approach on Controlled Radical Photopolymerization of Limonene

Ramon Victor de Castro Alvarelli da Silva et al.

MACROMOLECULAR CHEMISTRY AND PHYSICS (2020)

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Article Chemistry, Applied

Agar-based antioxidant composite films incorporated with melanin nanoparticles

Swarup Roy et al.

FOOD HYDROCOLLOIDS (2019)

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Review Food Science & Technology

Nutraceutical Potential of Seaweed Polysaccharides: Structure, Bioactivity, Safety, and Toxicity

Bhakti Tanna et al.

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Review Biotechnology & Applied Microbiology

Ulvan: A systematic review of extraction, composition and function

Joel T. Kidgell et al.

ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2019)

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Review Chemistry, Applied

A Review of Property Enhancement Techniques for Carrageenan-based Films and Coatings

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The Development of a Uniform Alginate-Based Coating for Cantaloupe and Strawberries and the Characterization of Water Barrier Properties

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FOODS (2019)

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Article Food Science & Technology

Rapid Evaluation Methods for Quality of Trout (Oncorhynchus mykiss) Fresh Fillet Preserved in an Active Edible Coating

Maria Grazia Volpe et al.

FOODS (2019)

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Review Chemistry, Applied

Ulvan, a bioactive marine sulphated polysaccharide as a key constituent of hybrid biomaterials: A review

Leto-Aikaterini Tziveleka et al.

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Application of sodium alginate extracted from a Tunisian brown algae Padina pavonica for essential oil encapsulation: Microspheres preparation, characterization and in vitro release study

Adel Faidi et al.

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A comprehensive review of the antibacterial, antifungal and antiviral potential of essential oils and their chemical constituents against drug-resistant microbial pathogens

Saika Tariq et al.

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Review Biochemistry & Molecular Biology

Current Trends on Seaweeds: Looking at Chemical Composition, Phytopharmacology, and Cosmetic Applications

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Article Chemistry, Physical

Antimicrobial Activity of Oregano Essential Oil Incorporated in Sodium Alginate Edible Films: Control of Listeria monocytogenes and Spoilage in Ham Slices Treated with High Pressure Processing

Foteini Pavli et al.

MATERIALS (2019)

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Article Food Science & Technology

Antibacterial LDPE/GSE/Mel/ZnONP composite film-coated wrapping paper for convenience food packaging application

Shiv Shankar et al.

FOOD PACKAGING AND SHELF LIFE (2019)

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Article Materials Science, Paper & Wood

Potential Use of Green Alga Ulva sp. for Papermaking

Ana Moral et al.

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Review Integrative & Complementary Medicine

Anticancer Properties of Essential Oils and Other Natural Products

K. Blowman et al.

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Article Food Science & Technology

Quality enhancement of smoked sea bass (Dicentrarchus labrax) fillets by adding resveratrol and coating with chitosan and alginate edible films

Olaia Martinez et al.

FOOD CONTROL (2018)

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Article Chemistry, Applied

Effects of agar films incorporated with fish protein hydrolysate or clove essential oil on flounder (Paralichthys orbignyanus) fillets shelf-life

Meritaine da Rocha et al.

FOOD HYDROCOLLOIDS (2018)

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Article Biotechnology & Applied Microbiology

The inhibitory effects of essential oil constituents against germination, outgrowth and vegetative growth of spores of Clostridium perfringens type A in laboratory medium and chicken meat

Saud Alanazi et al.

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Article Biochemistry & Molecular Biology

Characterization of citrus pectin films integrated with clove bud essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties

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Investigation of the physical properties, antioxidant and antimicrobial activity of ternary potato starch-furcellaran-gelatin films incorporated with lavender essential oil

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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

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Article Biochemistry & Molecular Biology

Biodegradable K-carrageenan/nanoclay nanocomposite films containing Rosmarinus officinalis L. extract for improved strength and antibacterial performance

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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

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Review Biochemistry & Molecular Biology

Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review

Bilal Hassan et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

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Article Environmental Sciences

Seasonal biomass and alginate stock assessment of three abundant genera of brown macroalgae using multispectral high resolution satellite remote sensing: A case study at Ekas Bay (Lombok, Indonesia)

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Review Green & Sustainable Science & Technology

An overview of marine macroalgae as bioresource

K. Sudhakar et al.

RENEWABLE & SUSTAINABLE ENERGY REVIEWS (2018)

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Article Polymer Science

Development of starch-furcellaran-gelatin films containing tea tree essential oil

Ewelina Jamroz et al.

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Characterization of Ecklonia cava Alginate Films Containing Cinnamon Essential Oils

Su-Kyoung Baek et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2018)

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Review Chemistry, Medicinal

Minerals from Macroalgae Origin: Health Benefits and Risks for Consumers

Ana R. Circuncisao et al.

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Article Chemistry, Physical

Characterization of Active Edible Films based on Citral Essential Oil, Alginate and Pectin

Valentina Siracusa et al.

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Article Polymer Science

Alginate Biocomposite Films Incorporated with Cinnamon Essential Oil Nanoemulsions: Physical, Mechanical, and Antibacterial Properties

Kporwodu Frank et al.

INTERNATIONAL JOURNAL OF POLYMER SCIENCE (2018)

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Proceedings Paper Chemistry, Applied

Depigmentation and Characterization of Fucoidan from Brown Seaweed Sargassum binderi Sonder

Endang Saepudin et al.

INTERNATIONAL CONFERENCE ON CHEMISTRY AND MATERIAL SCIENCE (IC2MS) 2017 (2018)

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Review Food Science & Technology

Alginate-Based Edible Films and Coatings for Food Packaging Applications

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FOODS (2018)

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Article Plant Sciences

Seaweed production: overview of the global state of exploitation, farming and emerging research activity

Alejandro H. Buschmann et al.

EUROPEAN JOURNAL OF PHYCOLOGY (2017)

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Review Green & Sustainable Science & Technology

Seaweed based sustainable films and composites for food and pharmaceutical applications: A review

H. P. S. Abdul Khalil et al.

RENEWABLE & SUSTAINABLE ENERGY REVIEWS (2017)

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Review Food Science & Technology

Active and intelligent packaging in meat industry

Zhongxiang Fang et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)

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Review Food Science & Technology

Use of essential oils in active food packaging: Recent advances and future trends

Regiane Ribeiro-Santos et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)

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Review Chemistry, Applied

Development of edible films and coatings from alginates and carrageenans

Elham Tavassoli-Kafrani et al.

CARBOHYDRATE POLYMERS (2016)

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Article Biochemistry & Molecular Biology

Physical properties of carboxymethyl cellulose based nano-biocomposites with Graphene nano-platelets

Saba Ebrahimzadeh et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2016)

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Review Food Science & Technology

Essential oils as additives in biodegradable films and coatings for active food packaging

Lorena Atares et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)

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Effect of SiO2/EVA on the Mechanical Properties, Permeability, and Residual Solvent of Polypropylene Packaging Films

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POLYMER COMPOSITES (2016)

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Article Multidisciplinary Sciences

Effect of Edible and Active Coating (with Rosemary and Oregano Essential Oils) on Beef Characteristics and Consumer Acceptability

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PLOS ONE (2016)

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Review Food Science & Technology

Essential oils as antimicrobials in food systems - A review

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FOOD CONTROL (2015)

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Article Chemistry, Applied

Characterization of physical, mechanical, and antibacterial properties of agar-cellulose bionanocomposite films incorporated with savory essential oil

Maryam Atef et al.

FOOD HYDROCOLLOIDS (2015)

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Article Chemistry, Applied

Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties

Alejandra Acevedo-Fani et al.

FOOD HYDROCOLLOIDS (2015)

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Article Chemistry, Applied

Characterization of κ-carrageenan films incorporated plant essential oils with improved antimicrobial activity

Saeedeh Shojaee-Aliabadi et al.

CARBOHYDRATE POLYMERS (2014)

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Article Food Science & Technology

Antimicrobial activity of alginate/clay nanocomposite films enriched with essential oils against three common foodborne pathogens

Mehdi Alboofetileh et al.

FOOD CONTROL (2014)

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Article Biochemistry & Molecular Biology

Characterization of nanobiocomposite kappa-carrageenan film with Zataria multiflora essential oil and nanoclay

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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2014)

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Article Polymer Science

Mechanical and morphological properties of high density polyethylene and polylactide blends

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Article Agriculture, Multidisciplinary

Barrier, structural and mechanical properties of bovine gelatin-chitosan blend films related to biopolymer interactions

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Article Agronomy

Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple

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POSTHARVEST BIOLOGY AND TECHNOLOGY (2014)

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Review Food Science & Technology

Natural Additives in Bioactive Edible Films and Coatings: Functionality and Applications in Foods

A. Silva-Weiss et al.

FOOD ENGINEERING REVIEWS (2013)

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Article Food Science & Technology

Bacillus coagulans spore inactivation through the application of oregano essential oil and heat

Leticia Ungaretti Haberbeck et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2012)

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Article Agriculture, Multidisciplinary

Alginate-calcium coating incorporating nisin and EDTA maintains the quality of fresh northern snakehead (Channa argus) fillets stored at 4°C

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JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2009)

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