ANTIMICROBIAL, PHYSICAL AND MECHANICAL PROPERTIES OF CHITOSAN-BASED FILMS INCORPORATED WITH THYME, CLOVE AND CINNAMON ESSENTIAL OILS

By M. Hosseini, Seyed Hadi Razavi, M. Mousavi. 2009

402 citations recorded by the source corpus.

ABSTRACT Chitosan-based films containing thyme, clove and cinnamon essential oils at 0.5, 1 and 1.5% v/v were prepared to examine their antibacterial, physical and mechanical properties. Scanning electron microscopy was carried out to explain structure–property relationships. Films containing thyme essential oil revealed larger inhibition zones than those containing clove and cinnamon essential oils against gram-positive and gram-negative bacteria tested. Films were more effective against gram-positive bacteria than gram-negative. Incorporating thyme and clove essential oils into chitosan-based films increased moisture content (from 17.80–28.38%), solubility in water (25.97–30.62%), water vapor transmission rate (0.00233–0.00571 g/s/m2) and elongation at break (25.31–42.70%) of films. Cinnamon-enriched films had opposite changes such as increase in tensile strength (from 12.2–21.35 MPa) and decrease in moisture content (17.80–9.36%) and solubility in water (25.9–14.21%) of films. PRACTICAL APPLICATIONS Microbial growth on food surfaces is a major cause of food spoilage. Combining antimicrobial agents such as plant essential oils directly into a food packaging polymer is a form of active packaging. These films possess the potential for improving microbial stability of foods by acting on the food surface upon contact. Because of the effect of direct addition of plant essential oils to food on sensory characteristics of packaged food, incorporation of essential oils into films may have additional applications in food packaging.

Subfields: Biomaterials, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/4bf8dab2d1af08a9442857e75fc5c6643ebf265d

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In Biomaterials

1. M. Rezaei
2. Mehdi Alboofetileh
3. H. Hosseini
4. Chuanwei Miao
5. M. Abdollahi
6. W. Hamad
7. S. H. Othman

In Food Science

1. M. Rezaei
2. Chuanwei Miao
3. M. Abdollahi
4. W. Hamad
5. S. H. Othman

In Plant Science

1. M. Rezaei
2. Chuanwei Miao
3. M. Abdollahi
4. W. Hamad

Citations in the corpus

• Antimicrobial nanocomposite films made of poly(lactic acid)–cellulose nanocrystals (PLA–CNC) in food applications—part B: effect of oregano essential oil release on the inactivation of Listeria monocytogenes in mixed vegetables (2014, background): “Hosseini et al. (2009) also noted that the nature and structural characteristics of the matrix in which the EO is dispersed along with the method of film preparation has a crucial effect on antimicrobial activity.”
• Development and characterization of a novel biodegradable edible film obtained from psyllium seed (Plantago ovata Forsk) (2012, methodology): “A modified ASTM (1995) method E96 expressed by Hosseini et al. (2009) was used to measure water vapor permeability (WVP) of the samples.”
• Antimicrobial activity of alginate/clay nanocomposite films enriched with essential oils against three common foodborne pathogens (2014, background): “When antimicrobial agents such EOs are incorporated into food packaging films, these materials diffuse through agar gel and result in a clear zone around the film discs (Hosseini et al., 2009).”