Incorporation Of Essential Oils Research Articles

Progress in essential oil extraction and their applications in food packaging and preservation

AbstractEssential oils (EOs) are secondary metabolites synthesised by many aromatic plants, which have good antimicrobial and antioxidant activities making them popular functional agents for food preservation and packaging applications. In recent years, novel extraction techniques, such as super critical fluid extraction, pulsed electric field assisted extraction and ultrasound assisted extraction have been explored as alternatives to the conventional solvent‐based extraction methods. This review mainly discusses on recent progresses in sustainable extraction of essential oil (EO) from aromatic plants and food processing wastes and their functional properties, and applications in food preservation have also been summarised. Sustainable extraction techniques yield better‐quality EO due to low temperature and short time process compared to the conventional extraction. Despite efficacy of EOs as good active agents, their low water solubility, volatile nature, strong flavour, and susceptibility to food processing parameters are major challenges against their applications in food. These challenges can be mitigated by advanced techniques such as encapsulation and nanoemulsification of EO, which provide dual functions of enhanced applicability and improved functional properties. Incorporation of EO in the biopolymer‐based films and coatings can open avenues for sustainable food packaging and preservation.

Advancing Sustainability: Utilizing Bacterial Polyhydroxyalkanoate for Food Packaging

Polyhydroxyalkanoates (PHAs) are promising biodegradable polymers known for their biodegradability and eco-friendly properties. Recent studies indicate that PHAs can reduce the environmental impact by up to 50% compared to petroleum-based plastics. This comprehensive review evaluates the application of PHAs in sustainable food packaging, covering over 100 studies published between 2018 and 2023. The review highlights advancements in PHA production, with a focus on submerged and solid-state fermentation methods, achieving up to a 60% improvement in production efficiency through optimized culture selection. Sustainable extraction and purification methods have been identified, reducing energy consumption by 30%. Blending PHAs with other biodegradable polymers like polylactic acid, starch, and cellulose enhances material performance, with up to a 40% improvement in mechanical properties. The incorporation of antimicrobial agents and essential oils has been shown to extend the shelf life by 25% while maintaining food safety standards. This review underscores the potential of active PHA-based packaging in improving the barrier properties by 35% when combined with coatings, positioning PHA as a key material for the future of environmentally responsible and safe food packaging.

Simultaneous quantification of the main components of Thymus vulgaris essential oil in edible coating formed from nanocapsules using HS-SPME-GC-FID

AbstractThe use of edible coatings (ECs) containing essential oils (EOs), such as that derived from the Thymus vulgaris plant (EO-Tv), offers a natural option for preserving and increasing the shelf life of fruit and vegetable products. However, considering their physicochemical properties, the incorporation of EOs into nanocapsules (NCs) represents an alternative to reduce their volatility and oxidation. In this way, quantitative determination of the EOs incorporated into NCs is necessary for simultaneous monitoring of their main components during the nanoencapsulation process, as well as for the future precise and accurate dosage of EO components in fruit and vegetable products. In this study, ECs were formed from NCs loaded with EO-Tv and sodium alginate (AL). The EO-Tv was characterized through GC-MS and GC-FID analysis, and it was found that the major component of EO-Tv was thymol, with an abundance of 30.91%. Subsequently, an analytical method based on HS-SPME-GC-FID was developed and validated for quantification of the EO-Tv encapsulated in NCs and incorporated into the EC. The method was found to be precise and accurate for quantification of the main components of EO-Tv in the formed EC. Once the analytical method was validated, it was established that the encapsulation efficiency was greater than 50% in the case of NC-EO-Tv purified via evaporation at reduced pressure. On the other hand, 35.78 μg cm−2 of thymol was quantified in the EC formed from the NCs and AL. The present work presents an analytical tool for simultaneous quantification of the main components of EO-Tv in NCs, as well as in the ECs formed with NCs, promoting its potential application in fruit and vegetable products.

Incorporation of myrtle essential oil into hydrolyzed ethyl cellulose films for enhanced antimicrobial packaging applications

This research delved into examining the impact of hydrolysis and incorporation of Myrtle essential oil (MEO) on the film-forming and antimicrobial characteristics of ethyl cellulose polymer (EC). Three plasticizers (glycerol, mono ethylene glycol, and oleic acid) were evaluated for film-forming ability. The composite biofilms' structure was assessed through SEM, XRD, FT-IR, and DSC. Eventually, the combination of hydrolyzed EC with oleic acid yielded a flexible film with optimal thickness. Utilizing GC-MS analysis, α-pinene was identified as the predominant compound within MEO, conferring both antioxidant and antibacterial attributes. FTIR spectroscopy confirmed MEO's participation in the film-forming matrix through hydrogen bonding. By incorporating the MEO into the matrix, the WVP decreased significantly to 6.15*10–12 gmm/hmm2Pa considering that the hydrophobic feature of MEO can block the diffusion of water and decrease the WVP. The melting point and enthalpy of the polymer matrix containing MEO decreased that could be attributable to the EOs plasticizing impact, which increases the polymer chain mobility, and thereby hinders the strong interactions between polymer molecules. From the morphological finding, even at higher concentrations, MEO did not form agglomerations in the film matrix, highlighting its excellent compatibility with the microstructure of the resulting films. The film containing MEO showed the acceptable antioxidant activity. Furthermore, films containing MEO substantially decreased S. aureus biofilm development at 24 and 48 h, compared to P. aeruginosa and E. coli. These findings suggest potential applications of the developed film in packaging and preservation.

Impact of Starch-Based Bioplastic Film Reinforced with Alkaline Treated Lemongrass Fibre and Lemongrass Essential Oil on the Barrier and Mechanical Properties

Bioplastic has been gaining interest over the years to replace the used of synthetic plastic especially in food packaging application due to its biodegradable nature and non-toxicity feature. However, their lack in mechanical properties and water sensitivity retards it wide application. In this research, starch-based composite bioplastics film is prepared using solution casting method, which composed of alkaline treated lemongrass fibre (2-10 wt%) and lemongrass essential oil (1-3%) as the reinforcement material. Fiber characterization was conducted to evaluate the structural, thermal and morphology of the treated fibre. The effect reinforcement on barrier and mechanical properties of the bioplastic film was investigated. Results indicated that treated lemongrass fibre improve the surface texture of lemongrass fibre that enables it to integrate well with the starch matrix. It can be observed by the improvement of mechanical properties of reinforced bioplastic film up to 2.5MPa. Th incorporation of lemongrass essential oil significantly enhanced barrier properties of the reinforced bioplastic by reducing the water uptake up to 30%. Findings indicate that the starch-based bioplastic were suitable for food packaging application.

Artemisia afra essential oils inclusion in diets induces desirable effects on meat quality and fatty acid profiles of broilers chickens

The effects of Artemisia afra (African wormwood) essential oil incorporation in diets on meat quality and fatty acid profilers of broilers was assessed. Four hundred Cobb500 day-old chicks were obtained and placed randomly into the following 4 diets replicated 10 times: NC-Negative control (broiler diet without antibiotics), PC-positive control (broiler diet with zinc bacitracin), AA1-broiler diet + 0.1 % A. afra essential oil and AA2 - broiler diet + 0.3% A. afra essential oil. A pen having 10 chicks was regarded as the experimental unit. From the results, all carcass traits were influenced (P < 0.01) by diet apart from the dressing out percentage. The highest slaughter weights (1846g) and hot carcass weight (1427.36g) were obtained in birds fed the AA1 diet. Highest ultimate pH value (6.24) was obtained from the birds fed the AA1 while the highest values for meat lightness (L*) were obtained in birds offered the AA1 and NC diets (55.73 and 55.82). Cooking loss was highest in birds fed the NC (31.01%) diet. Birds fed the AA2 diet (23.7mg/g)) had the highest intramuscular fat followed by the AA1 fed birds. Inclusion of A. afra essential oils in diets also increased the proportion of PUFAs, n-6 and n-3 fatty acids and the PUFA/SFA ratios. In conclusion, the incorporation of A. afra essential oil in diets improved meat quality and fatty acid composition of broiler meat for the benefit of consumers.

Response surface methodology-based preparation of sago starch bioplastic film for food packaging

The increase in the use of plastics during the past few decades has caused environmental pollution due to the non-biodegradable and recalcitrance nature of the plastics. This has caused great problems for the solid waste management efforts. The development of biodegradable polymers from natural and renewable ingredients can address the challenges caused by plastic pollution. The present work deals with the optimization of the preparation process of sago starch-based biodegradable bioplastic films. The sago starch, glycerol-sorbitol mixture, and chitosan were used as polysaccharides, plasticizers, and antimicrobial agents, respectively. The factors screening and design optimization were performed using response surface methodology and Box-Behnken Design to investigate the interactions between all components in the film preparation. Furthermore, the developed bioplastic films were characterized through field emission scanning electron microscopy and Fourier transform infrared spectroscopy. The antimicrobial susceptibility assay showed the inhibition of the growth of Bacillus pumilus and Alcaligenes faecalis XF1 by incorporation of cinnamon essential oil into the film. Moreover, the developed films successfully reduced the proliferation of fungal growth on packaged bread samples. The microbial analysis found that the shelf life of the wheat bread was improved from 3 to 15 days. The sago starch bioplastic films developed in this study can potentially meet the requirements for food packaging films.

An implementation framework for evaluating the biocidal potential of essential oils in controlling Fusarium wilt in spinach: from in vitro to in planta.

Fusarium wilt, caused by Fusarium oxysporum f. sp. spinaciae, causes a significant challenge on vegetative spinach and seed production. Addressing this issue necessitates continuous research focused on innovative treatments and protocols through comprehensive bioassays. Recent studies have highlighted the potential of plant-based compounds in controlling fungal diseases. The present work aims to conduct a series of experiments, encompassing both in vitro and in planta assessments, to investigate the biocontrol capabilities of different essential oils (EOs) at various application rates, with the ultimate goal of reducing the incidence of Fusarium wilt in spinach. The inhibitory effect of four plant EOs (marjoram, thyme, oregano, and tea tree) was initially assessed on the spore germination of five unknown Fusarium strains. The outcomes revealed diverse sensitivities of Fusarium strains to EOs, with thyme exhibiting the broadest inhibition, followed by oregano at the highest concentration (6.66 μL/mL) in most strains. The tested compounds displayed a diverse range of median effective dose (ED50) values (0.69 to 7.53 µL/mL), with thyme and oregano consistently showing lower ED50 values. The direct and indirect inhibitory impact of these compounds on Fusarium mycelial growth ranged from ~14% to ~100%, wherein thyme and oregano consistently exhibiting the highest effectiveness. Following the results of five distinct inoculation approaches and molecular identification, the highly pathogenic strain F-17536 (F. oxysporum f.sp. spinaciae) was chosen for Fusarium wilt assessment in spinach seedlings, employing two promising EO candidates through seed and soil treatments. Our findings indicate that colonized grain (CG) proved to be a convenient and optimal inoculation method for consistent Fusarium wilt assessment under greenhouse conditions. Seed treatments with thyme and oregano EOs consistently resulted in significantly better disease reduction rates, approximately 54% and 36% respectively, compared to soil treatments (P > 0.05). Notably, thyme, applied at 6.66 µL/mL, exhibited a favorable emergence rate (ERI), exceeding seven, in both treatments, emphasizing its potential for effective disease control in spinach seedlings without inducing phytotoxic effects. This study successfully transitions from in vitro to in planta experiments, highlighting the potential incorporation of EOs into integrated disease management for Fusarium wilt in spinach production.

Application of Cinnamon Essential Oil in Active Food Packaging: A Review

Active packaging allows for preserving the properties of food, extending shelf life, and safeguarding food safety through the interaction of their diverse components with the product. The incorporation of essential oils, particularly cinnamon essential oil, as active components is emerging as an increasingly relevant alternative to synthetic additives. This work aims to provide an overview of the application of cinnamon essential oil as a bioactive compound in food packaging. Cinnamon essential oil exhibits a highly variable composition, with cinnamaldehyde standing out as one of the predominant components responsible for the antimicrobial properties. Phenolic compounds, on the other hand, endow the oil with outstanding antioxidant activity. The application of this oil in active packaging, whether in the form of films or coatings, has demonstrated a significant improvement in optical, mechanical, and water vapor barrier properties. Moreover, its ability to inhibit microbial growth and lipid oxidation in the applied foods has been evidenced. However, despite the promising prospects of using essential oils in active packaging for food preservation, detailed regulation is still required for industrial-level implementation.

Preparation and characterization of nanobiocomposite films from sodium caseinate, halloysite nanoclay, and geraniol and application on capsicum (Capsicum annuum) fruits as a case study

Plastics are advantageous in food packaging due to their mechanical strength, flexibility, and low-cost nature. However, their prolonged degradation is not environmentally friendly. Therefore, there is a need to develop alternative food packaging systems. To this end, nature-derived materials such as milk proteins provide a viable solution. In this study, sodium caseinate (SC) based nanobiocomposite films were developed with the incorporation of halloysite nanoclay (HS) and geraniol essential oil (GR). The films exhibited reduced moisture content (from 13.47% ± 0.84%–7.85% ± 0.72%), water solubility (from 20.55% ± 0.80%–9.47% ± 1.06%), water vapor transmission rate (from 84.50 ± 8.06 to 37.33 ± 6.46 g h−1m−2) and increased surface hydrophobicity (contact angle from 53.27 ± 2.97 to 82.70 ± 1.42°) compared to pure SC films. The films were uniform with a semi-crystalline microstructure and an increase in the β-sheet to α-helix ratio was observed due to the increase in the loading concentration of HS and GR. Adding HS and GR improved the mechanical properties, and Young's modulus increased from 69.85 ± 6.12 to 110.12 ± 6.99 MPa. The films demonstrated potent antimicrobial efficacy against Gram-positive Bacillus cereus and Gram-negative Escherichia coli. The SC/HS/GR dispersions could extend the shelf-life of capsicum fruits by reducing weight loss and color change and maintaining firmness. Overall, this research highlights the potential of milk protein-based films incorporated with halloysite and geraniol as sustainable and effective solutions for active food packaging applications.

Tailoring of Gelatin-Chitosan Nanofibers Functionalized with Eucalyptus Essential Oil via Electroblowing for Potential Food Packaging and Wound Dressing Applications

In recent years, new approaches to fabricating nanofiber networks for potential applications in wound dressing and food packaging have been in the spotlight. This study aimed to produce functional webs based on gelatin, chitosan, and eucalyptus essential oil using the electro-blowing method instead of traditional spinning methods such as electrospinning. The resultant nanofiber webs exhibit promising morphological characteristics, including reduced fiber diameters, enhanced air permeability, and improved thermal stability. The integration of chitosan and eucalyptus essential oil overcomes limitations associated with gelatin, offering enhanced mechanical properties, antibacterial efficacy, and potential attributes for wound healing and food packaging. The combination of gelatin and chitosan contributes to biodegradability and biocompatibility, crucial for developing materials compatible with the natural environment. The addition of eucalyptus essential oil provides an additional layer of antimicrobial protection, aligning with sustainability goals in wound care and active food packaging. A comprehensive analysis encompassing SEM morphologies, fiber diameters, air permeability, FTIR spectra, TGA thermograms, and contact angle measurements establishes a thorough understanding of the fabricated nanofiber webs’ characteristics. Despite the favorable properties exhibited by the developed nanofiber webs for wound healing and food packaging applications, the incorporation of eucalyptus essential oil resulted in a reduction in tensile strength and elongation ratios. This observation highlights the necessity for further optimization and fine-tuning of the formulation to strike a balance between antimicrobial benefits and mechanical properties. Distinguished by its unique combination of gelatin, chitosan, and eucalyptus essential oil, this research contributes to the advancement of nanofiber technology, expanding knowledge in the field and paving the way for the development of advanced materials with enhanced therapeutic properties for wound healing and food packaging.Graphical

Lyophilized Emulsions of Thymol and Eugenol Essential Oils Encapsulated in Cellulose.

Efforts to tap into the broad antimicrobial, insecticidal, and antioxidant activities of essential oils (EOs) are limited due to their strong odor and susceptibility to light and oxidation. Encapsulation of EOs and subsequent drying overcome these limitations and extend their applications. This study characterized freeze-dried (lyophilized) emulsions of eugenol (EU) and thymol (TY) EOs, encapsulated by chemically unmodified cellulose, a sustainable and low-cost resource. High-resolution scanning electron microscopy showed successful lyophilization. While the observed "flake-like" structure of the powders differed significantly from that of the emulsified microcapsules, useful properties were retained. Fourier transform infrared spectroscopy confirmed the presence of EOs in their corresponding powders and thermo-gravimetric analysis demonstrated high encapsulation efficiency (87-88%), improved thermal stability and resistance to evaporation, and slow EO release rates in comparison to their free forms. The lightweight and low-cost cellulose encapsulation, together with the results showing retained properties of the dried powder, enable the use of EOs in applications requiring high temperatures, such as EO incorporation into polymer films, that can be used to protect agricultural crops from microbial infections.

LEMON LEAF ESSENTIAL OIL AS NATURAL FOOD PRESERVATIVE IN FRESH CHEESE

In recent years, there has been a noticeable surge in exploring alternative methods for the conservation of dairy products, favoring the use of essential oils over synthetic preservatives. The trend toward natural solutions reflects a broader demand for healthier and more sustainable food preservation choices. The aim of this study is to monitor changes in the physico-chemical, sensory, and microbiological characteristics of a milk-derived product eventually induced by the incorporation of lemon essential oil (LEO) of leaf at different concentrations (0.125%, 0.5%, and 1.25%). LEO incorporation showed an effect (P&lt;0.05) on pH, dry matter, titratable acidity, ash, aerobic mesophilic flora, and lactic acid bacteria of the control and aromatized cheeses. In addition, no pathogenic flora growth was observed in aromatized cheese. Thus, LEO is a promoting agent in the preservation and aromatization of fresh cheese and can be applied at 0.5%.

STUDY ON NANOEMULSION AND MICROEMULSION OF ESSENTIAL OILS: A REVIEW

Over the years, the interest in nanotechnology and its applications has been increasing, providing numerous benefits to the industries. One such nanotechnology application being used in a majority of industries is the incorporation of nanoemulsion (NE) and microemulsion (ME) in industrial products which act as a carrier/delivery system for some of the active compounds in the product. The incorporation of such emulsion systems helps increase the bioavailability, stability, and interactions of the active compounds in the product. One of the commonly used active components in NE and ME are essential oils (EO)that have a wide range of biological properties used in several fields such as food, pharmaceutical, agriculture, etc. This review intends to provide details on the formulation, stability, and components for the preparation of nanoemulsion and microemulsion. It also deals with understanding the benefits of the incorporation of essential oils into NE/ME.

Development of Chitosan-Based Films Incorporated with Chestnut Flower Essential Oil That Possess Good Anti-Ultraviolet Radiation and Antibacterial Effects for Banana Storage

New and valuable packaging materials, with high biocompatibility and biodegradability, have garnered attention in recent years. The aim of this study was to investigate the physicochemical characterization and biological activities of chitosan (CH)-based composite films with the incorporation of chestnut flower essential oil (CFEO). The composite films were prepared by the casting method and characterized in terms of structural, morphological, and mechanical properties via FT-IR, XRD, UV, SEM, AFM, and TGA. Antibacterial properties were investigated using Staphylococcus aureus, Escherichia coli, and Calletotrichum musae. Antioxidant capabilities were measured by DPPH assay. The results proved the significantly increased water vapor permeability (WVP), heat resistance, and antibacterial and antioxidant capabilities of CH-CFEO films. The incorporation of CH and CFEO enhanced UV blocking, which made the film shield almost all UV light. Films with a tensile strength of 6.37 ± 0.41 MPa and an elongation at break of 22.57 ± 0.35% were obtained with 6 mg mL−1 of CFEO. Subsequently, banana preservation experiments also confirmed that the composite films could effectively extend shelf life through reducing weight loss. These desirable performances enable our newly developed composite films to be a remarkable packaging material to become alternatives to traditional petroleum-based food-packaging materials and solve the fresh fruit preservation dilemma.

Application of Essential Oils in Food Packaging: A Concise Review

Essential oils are concentrated extracts that capture the natural fragrance, beneficial properties of various plants including flowers, leaves, stems, bark, and roots, by extracting it can be used for properties like antimicrobial and antioxidant to extend the shelf life and possessing various bioactive components with potential benefits for food. Application of essential oils to packaging materials can be a challenge, as improper methods might lead to uneven distribution, poor adhesion, or loss of effectiveness and relatively limited due to several factors. There are some experimental or niche uses, also significant challenges and considerations when using essential oils in food packaging. Packaging intended extend the shelf-life and maintaining the properties of the processed food. Active Packaging is packaging system that “deliberately incorporates components that would release or absorb substances into or from the packaged or the environment surrounding the food”. Incorporation of essential oil in packaging material develop great aftermath pursuivant.

Synthesis and toxicological study of chitosan-pirul (Schinus molle L.) essential oil nanoparticles on Aspergillus flavus.

In recent years, the study of essential oils as antifungal alternatives and their encapsulation to increase their properties for greater effects has been tested. In this work, nanoparticles of chitosan-Schinus molle L. essential oil (CS-PEO-Np) with a size of 260 ± 31.1nm were obtained by ionic gelation and evaluated in some growth phases of Aspergillus flavus, a toxigenic fungus. At a concentration of 250μg/mL of CS-PEO-Np, the A. flavus mycelial growth was inhibited at 97.1% with respect to control, at 96h of incubation; the germination and viability of spores were inhibited at 74.8 and 40%, respectively, after exposure to 500μg/mL of these nanomaterials, at 12h of incubation. The fluorescence images of stained sporeswith DAPI showed the affectations caused by nanoparticles in the cell membrane, vacuoles and vacuolar content, cell wall, and nucleic acids. For both nanoparticles, CS-Np and CS-PEO-Np, no mutagenic effect was observed in Salmonella Typhimurium; also, the phytotoxic assay showed low-to-moderate toxicity toward seeds, which was dependent on the nanoparticle's concentration. The acute toxicity of CS-PEO-Np to A. salina nauplii was considered low in comparison to CS-Np (control), which indicates that the incorporation of Schinus molle essential oil into nanoparticles of chitosan is a strategy to reduce the toxicity commonly associated with nanostructured materials. The nanoparticulated systems of CS-PEO-Np represent an effective and non-toxic alternative for the control of toxigenic fungi such as A. flavus by delaying the initial growth stage.

Bio-coated filter paper: Enhanced antimicrobial & barrier with nanochitin/nanocellulose

Pickering emulsions consisting of nanochitin/nanocellulose and cinnamon essential oil were synthesized and utilized as a water-based coating for filter paper, resulting in improved oxygen barrier and vapor barrier characteristics. The incorporation of cinnamon essential oil within Pickering emulsion facilitated a delayed release of the oil, thereby imparting antibacterial properties against E. coli on the coated filter paper. Moreover, the Pickering emulsion coating technique not only formed a uniform film that covered the fibers and pores of the filter paper, which enhanced the oxygen barrier properties (oxygen permeability reached 0.00285 ± 1.69967E-5 cm3/m2·d·Pa, 0.02937 ± 1.71335E-14 cm3/m2·d·Pa and 0.2283 ± 4.18994E-14 cm3/m2·d·Pa for DEChN, ChNC and CNC treated sample, respectively), but also reduced filter hydrophilicity performance (contact angles of DEChN, ChNC and CNC coated samples increased from 10.93 ± 0.89° to 81.10 ± 0.89°, 65.57 ± 1.09° and 58.93 ± 0.95°, respectively) and water vapor barrier performance (moisture permeability of DEChN, ChNC and CNC coated samples increased from 2530.9346 ± 20.3587 g/m2·day to 90.2211 ± 11.3913 g/m2·day, 153.547 ± 3.9448 g/m2·day and 350.5407 ± 0.24364 g/m2·day, respectively) of the filter paper. This work investigated the coating performance of nanochitin/nanocellulose based Pickering emulsion, and would provide a green route for preparing all biomass-base packing materials.

Synthesis and characterization of hydroxyapatite-zinc oxide nanocomposites incorporating rosemary and thyme essential oils for enhanced bone regeneration and antimicrobial activity.

The study presents a novel approach to bone regeneration using bioactive nanocomposites. The research focuses on creating hydroxyapatite (HAp) and zinc oxide (ZnO) nanocomposites functionalized with rosemary and thyme essential oils (EOs) to enhance osteogenic and antimicrobial properties. The findings reveal that the incorporation of EOs not only improves biocompatibility by reducing Zn-induced cytotoxicity but also enhances antimicrobial activity, particularly against Gram-negative and Gram-positive bacteria. Additionally, thyme EO exhibits a more potent effect in enhancing cell viability and antibacterial efficacy compared to rosemary EO. Structural analyses through X-ray diffraction (XRD), scanning electron microscopy (SEM), and Fourier-transform infrared (FT-IR) spectroscopy confirm the successful synthesis of well-integrated HAp-ZnO structures with the EOs. This study offers promising insights into the potential of functionalized nanocomposites for biomedical applications, especially in bone regeneration and infection prevention.

Sustained-release film prepared by incorporation of cinnamon essential oil: Physicochemical properties and application in the preservation of mushroom (Agaricus bisporus)

The chitosan/zein/cinnamon essential oil (CEO) sustained-release active film was developed. The rheological properties of film-forming solutions (FFS) and the physicochemical properties of films were investigated. The effects of active film on mushroom quality were evaluated. When CEO and Tween 80 were mixed in a ratio of 1:3, the particle size of the essential oil emulsion was the smallest and the distribution was more uniform. Rheological analysis showed that FFS was non-Newtonian fluids. With the increase of CEO, FFS became more viscous and the intermolecular entanglement was enhanced. CEO improved the UV-blocking activity and hydrophobicity of the composite film. The tensile strength increased from 16.54 to 21.22 MPa. Moreover, the active film inhibited the growth of Pseudomonas tolaasii. And the antioxidant property of film was improved with the addition of CEO. The SEM images, FTIR, and XRD spectra displayed that CEO had good compatibility with film matrix. TGA demonstrated the thermal stability of film was enhanced. In addition, the release of CEO in four simulants followed Fick's law of molecular diffusion. Compared with the control group and C/Z group, the L* value of mushrooms treated with C/Z-CEO0.6% films could be kept above 80 during storage, and the spoilage index of mushrooms was lower (31.2%). Mushroom treated with C/Z-CEO0.6% films showed the lowest weight loss and the highest firmness. All in all, the chitosan/zein-based active films containing CEO, as a new food packaging ma restrainterial, will play a good role in retaining the quality of food.