4.4 Article

Antimicrobial activity of different nanocellulose films embedded with thyme, cinnamon, and oregano essential oils for active packaging application on raspberries

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Review Agriculture, Multidisciplinary

The use of essential oils in chitosan or cellulose-based materials for the production of active food packaging solutions: a review

Sara Casalini et al.

Summary: In recent years, there has been growing interest in sustainable food packaging systems with additional functionality. This review focuses on the state of the art of active renewable packaging, particularly antimicrobial systems containing nanocellulose and chitosan. The characteristics of nanocellulose, chitosan, and different essential oils used in active packaging are introduced, and the latest research on nanocellulose- and chitosan-based active packaging is presented. Essential oils have proven to be effective in antimicrobial properties and positive effects on material properties. However, due to the wide variety of materials, it is challenging to establish general guidelines for the development of active packaging systems.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2023)

Article Chemistry, Applied

Diffusion of Thyme, Cinnamon and Oregano essential oils in different nanocellulose matrices

Sara Casalini et al.

Summary: This study investigated the solubility and diffusivity of Thyme, Cinnamon, and Oregano essential oils in nanocellulose films with different carboxymethylation degrees for potential use in active packaging applications. The solubility of essential oils increased with carboxymethylation degree for Oregano and Thyme, while the trend was non-monotonous for Cinnamon. Thyme had the highest solubility, followed by Cinnamon and Oregano. The diffusion coefficient also increased with carboxymethylation degree, ranging from 9.6 x 10-9 cm2/s for Oregano to 2.0 x 10-8 cm2/s for Cinnamon. The release kinetics of antimicrobial essential oils were affected by carboxymethylation degree and could be tuned by the choice of nanocellulose material.

CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS (2023)

Article Biochemistry & Molecular Biology

Preparation and characterization of polylactic acid/fenugreek essential oil/ curcumin composite films for food packaging applications

Mohan Subbuvel et al.

Summary: Curcumin and Fenugreek essential oil were blended into PLA matrix to improve the functional properties of the composite film. The addition of these fillers improved UV-blocking, tensile strength, flexibility, and other properties while slightly decreasing water vapor permeability. The PLA-based composite film also exhibited good antibacterial and anti-oxidant properties, as well as comparable food quality to commercial polyethylene film in a strawberry test.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)

Article Food Science & Technology

Development of polylactic acid based functional films reinforced with ginger essential oil and curcumin for food packaging applications

S. Mohan et al.

Summary: The growing demand for bio-based materials has led to the manufacturing of new, environmentally friendly packaging composite films. In this study, anti-microbial films were produced by incorporating ginger essential oil and curcumin into polylactic acid. The introduction of these bio fillers enhanced the film's hydrophobicity and water vapor permeability, while maintaining its strength and flexibility. The PLA films containing ginger essential oil and curcumin showed effective inhibition against bacterial and fungal growth, making them potential alternatives for food packaging.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2022)

Article Food Science & Technology

Application of an Eco-Friendly Antifungal Active Package to Extend the Shelf Life of Fresh Red Raspberry (Rubus idaeus L. cv. 'Kweli')

Tiago M. Vieira et al.

Summary: The aim of this study was to extend the shelf life of fresh red raspberries by using active film-pads containing natural antifungal agents. The results showed that pads with Ch + GTE and Ch + RSME were highly effective in reducing fungal growth and decay of raspberries during storage. This sustainable packaging system has the potential to be a successful strategy for preserving raspberries and other highly perishable small fruits.
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)

Article Biochemistry & Molecular Biology

Effects of incorporation with clove (Eugenia caryophyllata) essential oil (CEO) on overall performance of chitosan as active coating

Wenxia Wang et al.

Summary: This research focused on improving the performance of chitosan-based functional materials by introducing an active additive, specifically clove essential oil (CEO), which significantly enhanced the physical, chemical, and antimicrobial properties of chitosan. The chitosan-CEO film showed improvements in color parameters, mechanical strength, and water vapor permeability, and demonstrated potential as an antioxidant and antimicrobial material for fresh-cutting foods during storage. The coatings effectively slowed down the quality deterioration process of preserved apple samples and reduced microbial counts, highlighting their potential for food preservation applications.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

Review Chemistry, Applied

Nanocellulose in food packaging: A review

Sandeep S. Ahankari et al.

Summary: Research on using NC as a sustainable food packaging material has accelerated, with a focus on its application in nanocomposites, future directions, and challenges in commercial exploitation.

CARBOHYDRATE POLYMERS (2021)

Article Food Science & Technology

Incorporating essential oils or compounds derived thereof into edible coatings: Effect on quality and shelf life of fresh/fresh-cut produce

Basharat Yousuf et al.

Summary: Incorporating essential oils into edible coatings can have positive effects on reducing microbial load and acting as antioxidants for fresh/fresh-cut fruits and vegetables. However, challenges such as high reactivity and safety concerns still exist in using essential oils in edible coatings.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Article Food Science & Technology

Starch-based films enriched with nanocellulose-stabilized Pickering emulsions containing different essential oils for possible applications in food packaging

Alana G. Souza et al.

Summary: This study prepared thermoplastic starch films with different essential oils for antimicrobial properties and investigated their suitability as packaging material. Films with ho wood showed strong chemical interactions and improved mechanical resistance, while films with cardamom and cinnamon had low compatibility and decreased tensile strength. All films exhibited less crystallinity than pristine TPS, with high thermal stability and lower water vapor transmission rate.

FOOD PACKAGING AND SHELF LIFE (2021)

Article Green & Sustainable Science & Technology

Nanocellulose functionalized with cinnamon essential oil: A potential application in active biodegradable packaging for strawberry

Yasmim Montero et al.

Summary: The COVID-19 pandemic has exacerbated issues related to plastic consumption and disposal, leading to a growing demand for biodegradable packaging. This study successfully prepared PBAT active films loaded with cellulose nanofibers and cinnamon essential oil, showing antimicrobial properties and potential for use in food packaging to enhance strawberry preservation and quality.

SUSTAINABLE MATERIALS AND TECHNOLOGIES (2021)

Review Chemistry, Multidisciplinary

Nanocellulose: From Fundamentals to Advanced Applications

Djalal Trache et al.

FRONTIERS IN CHEMISTRY (2020)

Article Chemistry, Applied

Antifungal edible coatings containing Argentinian propolis extract and their application in raspberries

Maria Alejandra Moreno et al.

FOOD HYDROCOLLOIDS (2020)

Review Chemistry, Applied

Essential oils: A promising eco-friendly food preservative

Hanen Falleh et al.

FOOD CHEMISTRY (2020)

Review Food Science & Technology

Influence of factors on release of antimicrobials from antimicrobial packaging materials

Yu-Mei Wu et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)

Article Agriculture, Multidisciplinary

Effect of edible coatings with essential oils on the quality of red raspberries over shelf-life

Marcos de Souza Gomes et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2017)

Review Food Science & Technology

Innovations in the food packaging market: active packaging

Joanna Wyrwa et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2017)

Article Agricultural Engineering

Nanocellulose in bio-based food packaging applications

Henriette M. C. Azeredo et al.

INDUSTRIAL CROPS AND PRODUCTS (2017)

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)

Review Food Science & Technology

In vitro toxicological evaluation of essential oils and their main compounds used in active food packaging: A review

Maria Llana-Ruiz-Cabello et al.

FOOD AND CHEMICAL TOXICOLOGY (2015)

Article Food Science & Technology

Effect of chitosan nanoparticles loaded with cinnamon essential oil on the quality of chilled pork

Jing Hu et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2015)

Article Agronomy

Correlations between subjective quality and physicochemical attributes of fresh fruits and vegetables

M. Cecilia do Nascimento Nunes

POSTHARVEST BIOLOGY AND TECHNOLOGY (2015)

Review Food Science & Technology

Nanocellulose-Based Composites and Bioactive Agents for Food Packaging

Avik Khan et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2014)

Article Agriculture, Multidisciplinary

Membrane toxicity of antimicrobial compounds from essential oils

Rosangela Di Pasqua et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Agriculture, Multidisciplinary

Solid- and vapor-phase antimicrobial activities of six essential oils:: Susceptibility of selected foodborne bacterial and fungal strains

P López et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)

Review Food Science & Technology

Essential oils: their antibacterial properties and potential applications in foods - a review

S Burt

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2004)