Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8329250 | International Journal of Biological Macromolecules | 2018 | 45 Pages |
Abstract
The increasing demand for bio-based materials to be used in food packaging has stimulated the development of novel, environmentally-friendly edible films. Antimicrobial films were developed by incorporating different levels of clove bud essential oil (0.5%, 1.0%, and 1.5%) into the citrus pectin in order to modify the functional properties of the films. Fourier-transform infrared spectroscopy (FTIR), differential scanning calorimetry analysis (DSC) and X-ray diffraction (XRD) were performed, together with the determination of physical, optical, mechanical, antioxidant and antimicrobial properties of pectin emulsified films. The inclusion of oil significantly enhanced the water barrier properties of the films. Addition of oil leads to more opaque films with relatively heterogeneous microstructure, resulting in an increase in film opacity. The composite films were more resistant to breakage and more flexible than the control films. Differential scanning calorimetry (DSC) demonstrated that films incorporating CEO exhibited improved heat stability with slightly higher degradation temperature, compared with control films. The inhibitory effect of pectin films with CEO was also evaluated on three common foodborne bacteria. These 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.
Keywords
DSCWVPATR-FTIRAntioxidantElongation at breakClove essential oilTensile strengthActive packagingFilm characterizationEssential oilsswelling indexAttenuated total reflectance-Fourier transform infrared spectroscopyEOsAntimicrobial activitySEMElastic modulusCEOScanning electron microscopyWater vapor permeabilityX-ray diffractionXRDDifferential scanning calorimetry
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Biochemistry
Authors
Tanzeela Nisar, Zi-Chao Wang, Xi Yang, You Tian, Muneeb Iqbal, Yurong Guo,