Hydroxypropyl methylcellulose (HPMC) was combined with oregano essential oil nanoemulsion (ORNE) at concentrations of 0–7.5% (v/v) to produce active composite films. The mechanical, optical, water vapour barrier, antimicrobial, and antioxidant properties of the composite films were evaluated. The composite films containing 5.0% (v/v) ORNE showed increased elongation at break compared to the control films, although their tensile strength and Young's modulus were lower. In addition, these composite films showed greater opacity and decreased UV and water vapour transmittance, indicating that incorporation of ORNE resulted in enhanced barrier properties. Furthermore, the composite films were effective against all tested bacterial strains, particularly against Salmonella typhimurium, as evidenced by the large inhibition zone attained (47.5 mm) in the disc diffusion test. Antioxidant activity was assessed by the DPPH and ABTS assays, with the composite films containing 5.0% (v/v) ORNE showing values approximately 69% and 46% higher than those of the control, respectively. Therefore, the developed composite films could potentially be used as active packaging with antibacterial and antioxidant properties.

Antibacterial and antioxidant properties of hydroxypropyl methylcellulose-based active composite films incorporating oregano essential oil nanoemulsions

In recent years, with advantages of versatility, functionality, and convenience, multilayer food packaging has gained significant interest. As a single entity, multilayer packaging combines the benefits of each monolayer in terms of enhanced barrier properties, mechanical integrity, and functional properties. Of late, apart from conventional approaches such as coextrusion and lamination, concepts of nanotechnology have been used in the preparation of composite multilayer films with improved physical, chemical, and functional characteristics. Further, emerging techniques such as ultraviolet and cold plasma treatments have been used in manufacturing films with enhanced performance through surface modifications. This work provides an up-to-date review on advancements in the preparation of multilayer films for food packaging applications. This includes critical considerations in design, risk of interaction between the package and the food, mathematical modeling and simulation, potential for scale-up, and costs involved. The impact of in-package processing is also explained considering cases of nonthermal processing and advanced thermal processing. Importantly, challenges associated with degradability and recycling multilayer packages and associated implications on sustainability have been discussed.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12556

Multilayer packaging: Advances in preparation techniques and emerging food applications

Biodegradable zein active film containing chitosan nanoparticle encapsulated with pomegranate peel extract for food packaging

Antibacterial properties of nanofibers containing chrysanthemum essential oil and their application as beef packaging

Preparation of ε-polylysine/chitosan nanofibers for food packaging against Salmonella on chicken

Application of cold plasma to develop carboxymethyl cellulose-coated polypropylene films containing essential oil.

Contamination and daily intake of polycyclic aromatic hydrocarbons in Iranian bread samples.

The aim of this study was to extend the shelf life of refrigerated chicken using carboxymethyl cellulose (CMC) film containing essential oils (EOs). The samples included a sample without wrapping film (control), a sample wrapped with pure film (CMC), one wrapped with CMC film containing Zataria multiflora Boiss EO (CMC-Z), and one wrapped with Satureja khuzistanica jamzad EO (CMC-S). The films containing 2.4% EOs were selected for this study. The shelf life of the CMC-Z and CMC-S treatments was extended from 6 to about 12 days when compared with the control sample. The film containing EOs reduced the TBA value compared to the CMC and control samples. Sensory evaluation of the cooked meat revealed that CMC-Z slightly decreased the overall acceptability compared to the control. The CMC-S samples did not show acceptable organoleptic properties (p < 0.05). Packaging containing ZEO can extend the shelf life of refrigerated chicken with the least undesirable effect on sensory properties.

https://jmpb.areeo.ac.ir/article_122251_286276e4e13ece656ee8805024d3583b.pdf

Ruhollah Ferdowsi

Papers

Application of cold plasma to develop carboxymethyl cellulose-coated polypropylene films containing essential oil.

Contamination and daily intake of polycyclic aromatic hydrocarbons in Iranian bread samples.

Carboxymethyl Cellulose Film Incorporating Satureja khuzistanica and Zataria multiflora Essential Oils for Extending the Shelf Life of Chicken Legs