Journal ArticleDOI
Characterization of citrus pectin films integrated with clove bud essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties
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TLDR
Results revealed that clove oil has a good potential to be incorporated into citrus pectin to make antimicrobial edible films or coatings for various food applications.About:
This article is published in International Journal of Biological Macromolecules.The article was published on 2018-01-01. It has received 307 citations till now. The article focuses on the topics: Citrus Pectin & Pectin.read more
Citations
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Journal ArticleDOI
Essential oils as additives in active food packaging.
TL;DR: An overview of the active packaging incorporated with essential oils, concerns and challenges in industry, and the effect of essential oil on the packaging microstructure, antioxidant and antimicrobial properties is provided.
Journal ArticleDOI
Application of edible coating with essential oil in food preservation.
TL;DR: The review focus on the contribution of the combination of EOs and edible coatings (EO-edible coatings) to prolong the shelf life of food products, specifically addressing the main materials used in the preparation of EO-edibles coatings and the application in the product.
Journal ArticleDOI
Development and characterization of pectin films activated by nanoemulsion and Pickering emulsion stabilized marjoram (Origanum majorana L.) essential oil
TL;DR: In this article, the pectin films activated by marjoram essential oil-loaded nanoemulsions and Pickering emulsions (PE) were used for preparation of NE and PE, respectively.
Journal ArticleDOI
Comprehensive characterization of active chitosan-gelatin blend films enriched with different essential oils
Hossein Haghighi,Syméon Biard,Francesco Bigi,Riccardo De Leo,Elisa Bedin,Frank Pfeifer,Heinz W. Siesler,Fabio Licciardello,Andrea Pulvirenti +8 more
TL;DR: In this paper, the physical, mechanical, water barrier, microstructural and antimicrobial properties of chitosan-gelatin blend films enriched with cinnamon, citronella, pink clove, nutmeg and thyme EOs were characterized using Fourier transform infrared (FT-IR) spectroscopy.
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Recent Trends in the Use of Pectin from Agro-Waste Residues as a Natural-Based Biopolymer for Food Packaging Applications.
TL;DR: This review aims to present the latest research results regarding pectin, including the structure, different types, natural sources and potential use in several sectors, particularly in food packaging materials.
References
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Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract
Ubonrat Siripatrawan,Bruce Harte +1 more
TL;DR: In this paper, an active film from chitosan incorporated with aqueous green tea extract (GTE) was developed and the effects of GTE concentrations including 2, 5, 10 and 20% of green tea in the film-forming solution on the film properties were determined by measuring physical properties, total polyphenolic content and antioxidant activity of the active films.
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Inhibitory effects of selected plant essential oils on the growth of four pathogenic bacteria: E. coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus and Listeria monocytogenes
TL;DR: Results showed that the most active essential oils against bacteria tested were Corydothymus capitatus, Cinnamomum cassia, Origanum heracleoticum, Satureja montana , and Cinnemomum verum (bark).
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Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water
TL;DR: In this paper, the authors examined chitosan-based films containing cinnamon essential oil (CEO) at level of 0.4,.0.8, and 1.5% and found that the added ingredients increased antimicrobial activity.
Journal ArticleDOI
Biodegradable gelatin-chitosan films incorporated with essential oils as antimicrobial agents for fish preservation.
Joaquín Gómez-Estaca,A.M. López de Lacey,María Elvira López-Caballero,María del Carmen Gómez-Guillén,Pilar Montero +4 more
TL;DR: When the complex gelatin-chitosan film incorporating clove essential oil was applied to fish during chilled storage, the growth of microorganisms was drastically reduced in gram-negative bacteria, especially enterobacteria, while lactic acid bacteria remained practically constant for much of the storage period.
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Determination of pectin degree of esterification by diffuse reflectance Fourier transform infrared spectroscopy
R. Gnanasambandam,A. Proctor +1 more
TL;DR: In this paper, a diffuse reflectance Fourier transform infrared spectroscopy (DRIFTS) method was developed to measure the degree of esterification (DE) of commercial pectin samples.