Preparation of a Pickering emulsion film loaded with essential oils extracted from chili pepper leaves and its application in the post-harvest preservation of fresh broccoli.

ZnO nanoparticles stabilized oregano essential oil Pickering emulsion for functional cellulose nanofibrils packaging films with antimicrobial and antioxidant activity

The purpose of this study was to prepare Pickering emulsions stabilized by waste jujube kernel cellulose nanocrystals (CNC) using composite essential oils (EOs) (i.e., cinnamon essential oil [CIN] combined with clove essential oil [CL]). The Pickering emulsions were blended with chitosan (CS) to generate a composite film (CS/CNC/EOs Pickering emulsions). We evaluated the mechanical properties, barrier properties, and microstructures of CS/CNC/EOs bio-based packaging films containing different concentrations of EOs. In addition, the fresh-keeping effects of the composite membranes on beef sausages were evaluated over a 12-day storage period. Notably, the EOs exhibited good compatibility with CS. With the increase in the EOs concentration, the droplet size increased, the composite films became thicker, the elongation at break decreased, the tensile strength increased, and the water vapor permeability decreased. When the composite films were used for preserving beef sausages, the antioxidant and antibacterial activity of the membranes improved as the concentration of EOs increased, effectively prolonging the shelf life of the sausages. Composite membranes with an EOs concentration of 2% exerted the best fresh-keeping effects. Overall, owing to their antioxidant and antimicrobial properties, the bio-based composite films prepared using CS/CNC/EOs Pickering emulsions demonstrated immense potential for application in the packaging of meat products.

Every year the world loses about 50% of fruits and vegetables post-harvest and in the supply chain. The use of biodegradable coatings and films with antioxidant properties has been considered an excellent alternative to extend the shelf life of food. Therefore, the objective of this work was to develop a coating based on yam (Dioscorea rotundata L.) starch-containing lime, fennel, and lavender essential oils to extend the shelf life of strawberries (Fragaria vesca l.). The tensile properties, barrier properties (water vapour permeability (WVP) and oxygen permeability (OP)), moisture content, water-solubility, absorption capacity, water contact angle, optical properties, the antioxidant activity of the resultant starch-based coatings were evaluated. After that, the active properties of the coatings were assessed on strawberries inoculated with Aspergillus niger during 14 days of storage at 25 °C. The results showed that the incorporation of essential oils improved the elongation and WVP and provided antioxidant capacity and antimicrobial activity in the films. In particular, the essential oil of lime showed higher antioxidant activity. This fact caused the unwanted modification of other properties, such as the decrease in tensile strength, elastic modulus and increase in OP. The present study revealed the potential use of lime, fennel, and lavender essential oils incorporated into a polymeric yam starch matrix to produce biodegradable active films (antioxidant and antimicrobial). Obtained films showed to be a viable alternative to increase the shelf life of strawberries and protect them against Aspergillus niger.

In this study, biodegradable/antioxidant active film based on potato starch was provided. Composite films of potato starch/Zedo gum/ Salvia officinalis essential oil were provided in different percents of Zedo gum (0.5–1.5%) and S. officinalis essential oil (0–500 µl). The characters of composite film, including physical, mechanical, and antioxidant properties were studied. The results showed that adding different amounts of Zedo gum and essential oil to starch film causes a significant decrease ( p < 0.05) in moisture content, solubility, and film water vapor permeability (WVP). The film containing 1.5% gum and 500 µl of essential oil had minimum moisture content, solubility, and WVP. Results showed that the addition of Zedo gum significantly increased the thickness and opacity of the films and reduced the transparency of the films. Increasing the essential oil is significant on the film opacity and leads to a decrease in the passage of light from the films. By adding different amounts of gum, the antioxidant content of the films was significantly increased compared to the control film (pure starch film). Also, increasing the concentration of essential oil in the film composition caused a significant increase in the antioxidant activity of the films ( p < 0.05). Modified starch films containing 1.5% gum (without essential oil) with 62.64% antioxidant activity and film with 1.5% gum and 500 µl essential oils with 68.35% antioxidant activity had the highest antioxidant activity. The addition of salvia essential oil and Zedo gum significantly decreased the elongation and tensile strength of the potato starch film ( p < 0.05). Finally, the potato starch composite film containing Zedo gum and salvia essential oil showed excellent physical and antioxidant properties and had an excellent ability to be used in the food packaging industry.

Fabrication and characterization of active gelatin-based films integrated with nanocellulose-stabilized Pickering emulsion containing Oliveria Decumbens Vent. essential oil

Development of polyvinyl alcohol/carboxymethylcellulose-based bio-packaging film with citric acid crosslinking and clove essential oil encapsulated chitosan nanoparticle pickering emulsion

Cinnamon essential oil pickering emulsion-gellan gum composite films: A sustainable active packaging strategy for pork preservation.

Active films with essential oils have attracted more attention in recent years. In order to improve the solubility and stability of ginger essential oil (GEO) in film forming solutions, GEO coarse emulsion and nanoemulsions were prepared named CGEO (z‐average = 799.53 nm), NGEO‐1 (z‐average = 114.71 nm) and NGEO‐2 (z‐average = 59.30 nm), respectively. And the effect of concentration (0.5% and 1.0% v/v) and particle sizes of GEO emulsions on the physiochemical and preservation properties of fish sarcoplasmic protein and chitosan blend based edible films were studied in this study. The elongation at break significantly (p < .05) increased after adding GEO emulsions, and the light transmittance, water vapor permeability and water solubility were the lowest when NGEO‐2 was incorporated into films. The antioxidant and antimicrobial activities of films were concentration‐dependent. Furthermore, all the films were applied into packaging red sea breams fillets, and the results of total viable counts, pH and thiobarbituric acid demonstrated that SP‐CH films with GEO emulsions, especially nanoemulsions obviously prolonged the shelf‐life of fillets during 4°C.Practical ApplicationsIn recent years, the research about incorporating essential oils into edible films to prepare active edible films due to their antimicrobial and antioxidant properties have been more documented. In this study, fish sarcoplasmic protein and chitosan were chosen as film‐forming materials to prepare active films with ginger essential oil emulsions. The physicochemical, mechanical, optical properties of films showed that the films have the basic characteristics as food packaging materials. The releasing and antioxidant property of films indicated that the active films have a potential application in packaging food which was easy oxidized. The basic properties of films combined with oxidation indicators (total viable count, pH and thiobarbituric acid reactive substances) would provide the scientific basis for developing active films and their application for food packaging, such as seafood, meat, fruits and vegetables.

Bioactive packaging made from biopolymers can decrease pollution in the environment in addition to prolonging the shelf life of chilled beef. A novel composite antibacterial preservative film was prepared using gelatin (Gel)/chitosan (Ch) as the film material and Litsea cubeba essential oil (LCEO) as the antibacterial agent. Its physical properties, structure, antioxidant activity, and antibacterial performance were studied. When the ratio of gelatin to chitosan was 6:4, the film exhibited good tensile strength, flexibility, and water resistance. Adding 2% LCEO to the film material further enhanced its tensile strength and improved the composite film's hydrophobicity, antioxidant activity, and antibacterial performance. The water solubility and moisture content of the composite film were reduced to 29.73% and 14.91%, respectively, while the antioxidant activity increased to 82.86%. The composite film with 2% LCEO was applied to preserve chilled beef. Compared to the composite film without essential oils, the 10th day pH, thiobarbituric acid reactive substances (TBARS), and total viable count (TVC) decreased by 0.48, 0.34 mg MDA/kg, and 1.83 log CFU/g, respectively. This indicates that the composite film containing Litsea cubeba essential oil has an excellent preservative effect on beef, extending the shelf life of chilled beef by 6 days.

In order to prepare a chitosan-based antibacterial film with excellent mechanical properties and study its properties, the tape casting method was used to prepare the composite film from chitosan, glycerin and thyme essential oil. Through single factor test and response surface optimization test, the tensile strength and elongation at break were used as response indicators to prepare the composite film with better mechanical properties, and the physical properties, water vapor permeability, solubility and bacteriostasis of the composite film were measured, and the characterization of the microstructure of the composite films. The results showed that the optimized composite film ratio was 1.5% chitosan, 0.5% glycerol, 0.5% thyme essential oil, 18.69 MPa tensile strength, 19.01% elongation at break, 2.52 g/h·m2 water vapor permeability, and 23.78% solubility. The composite film had a good antibacterial effect and increased the DPPH radical scavenging rate to 52.4%. Its overall performance was superior to that of chitosan single film. The chitosan/thyme essential oil composite film can reduce the weight loss rate, hardness loss rate and POD activity of blueberry fruits during storage. Additionally, it effectively inhibits the decline of soluble solids content, anthocyanin content, and Vc content, while slowing the increase of MDA content, thereby maintaining fruit quality and enhancing the fresh-keeping effect. Adding thyme essential oil to prepare composite film provides a reference for the fresh-keeping research of freshly cut fruits and vegetables.

Aralia continentalis Kitagawa and ginseng are both perennial herbs of Araliaceae. The study aimed to investigate the composite packaging films with better fresh-keeping ability. The different mass concentrations of Aralia continentalis Kitagawa root extract (ARE) 0.05%, 0.10%, and 0.15% (v/w) were compounded with chitosan (CH) to make composite packaging films. Food-based composite film, its thickness, density, water contact angle (WCA), oxygen barrier properties (OP), solubility, swelling, transparency, water vapor permeability (WVP), and other physical properties, as well as tensile strength (TS), elongation at break (EAB), Young’s modulus (YM), and the mechanical properties were measured, and the oxidation resistance, thermal properties, and biodegradability were also evaluated, and the structure was analyzed by infrared spectroscopy. The results showed that when the ARE content in the film was increased from 0.05 to 0.15 mg·mL−1, high antioxidant capacity of the CH/ARE film was exhibited (the DPPH and ABTS+ free radical scavenging rate was increased), and the thickness, density, swelling degree, solubility, TS, EAB, and YM of the CH/ARE composite film increased, while WCA, OP, WVP, transparency, and biodegradability were slightly reduced. We had noticed that with the increase in the ARE content, the surface microstructure in CH/ARE film changed significantly, indicating the good compatibility between CH and ARE. In summary, as a natural active substance, ARE can be combined with CH to form films, and the packaging film made can effectively improve the performance of the composite film.

Using sous-vide technology in combination with essential oils offers the potential to extend the preservation of food items while preserving their original quality. This method aligns with the growing consumer demand for safer and healthier food production practices. This study aimed to assess the suitability of minimal processing of game meat and the effectiveness of vacuum packaging in combination with Piper nigrum essential oil (PNEO) treatment to preserve red deer meat samples inoculated with Listeria monocytogenes. Microbial analyses, including total viable count (TVC) for 48 h at 30 °C, coliform bacteria (CB) for 24 h at 37 °C, and L. monocytogenes count for 24 h at 37 °C, were conducted. The cooking temperature of the sous-vide was from 50 to 65 °C and the cooking time from 5 to 20 min. Additionally, the study monitored the representation of microorganism species identified through mass spectrometry. The microbiological quality of red deer meat processed using the sous-vide method was monitored over 14 days of storage at 4 °C. The results indicated that the TVC, CB, and L. monocytogenes counts decreased with the temperature and processing time of the sous-vide method. The lowest counts of individual microorganism groups were observed in samples treated with 1% PNEO. The analysis revealed that PNEO, in combination with the sous-vide method, effectively reduced L. monocytogenes counts and extended the shelf life of red deer meat. Kocuria salsicia, Pseudomonas taetrolens, and Pseudomonas fragi were the most frequently isolated microorganism species during the 14-day period of red deer meat storage prepared using the sous-vide method.

The present study first describes preparations of novel edible composite films, based on alginate and shellac using three plasticizers propylene glycol, glycerol, and polyethylene glycol 400 at 5%–20%, and their preservation to the purple passion fruits. Their physicochemical properties, including sensory evaluation, fracture surface morphology, mechanical properties, FTIR, water vapor permeability (WVP), and TGA, were evaluated. Glycerol provided the best plasticizing effect, whereas the films using the plasticizer propylene glycol exhibited the lowest WVP, particularly at 10% (the WVP of 3.64 g.mm/m 2 .day.kPa). The alginate/shellac composite films containing 10% propylene glycol or 10% glycerol protect against the growth of several pathogenic bacteria. After 56 days of storage, the purple passion fruits coated with the films containing 5%–15% propylene glycol or glycerol maintained good quality, compared to the uncoated fruits, especially the composite film containing 10% propylene glycol (the lowest weight loss of 27.09% and the rind color change of 8.94). The film containing 10% propylene glycol also maintained the best nutritional values, such as vitamin C content (48.96 mg%), total soluble solids (16.65%), titratable acidity (3.25%), total phenolic content (200.61 mg GAE/100 mL fruit juice), total flavonoid content (66.80 mg QE/100 mL fruit juice), and DPPH radical scavenging (118.68 µmol Trolox/100 mL fruit juice). Collectively, the novel alginate/shellac composite film containing 10% propylene glycol with antimicrobial and antioxidative activities could be developed as a potential material for fresh fruit protection.

In situ synthesis of multi-functional gelatin/resorcinol/silver nanoparticles composite films

Effect of Pickering emulsion on the physical properties, microstructure and bioactivity of corn starch/cassia gum composite films