Incorporation of essential oils into pumpkin oil cake-based materials in order to improve their properties and reduce water sensitivity
Article Sidebar
Main Article Content
Abstract
Biopolymer-based materials present good alternatives for synthetic materials. However, their high water sensitivity may limit their usage for food products packaging. Addition of hydrophobic components into the material formulation could improve this property. In this work 3, 4 and 5 % (v/v) of Satureja montana or Ocimum basilicum essential oil was incorporated into biopolymer films based on pumpkin oil cake. The obtained materials were analyzed regarding mechanical, physicochemical, barrier and structural properties. Incorporation of the essential oils increased the thickness of the pumpkin oil cake film. Significant reductions in moisture sensitivity, related to physicochemical properties and water vapor transmission rate (almost for 30 %), were observed (p < 0.05). Improvement of light barrier properties was also observed so that the visible light transmission was decreased for around 50 % while the UV light transmission was lower than 1 %. The obtained FTIR spectra confirmed the presence of added essential oils in pumpkin oil cake films, as well as their influence on the reduction in the film surface hydrophilicity. However, mechanical properties, tensile strength and elongation at break, decreased significantly (p < 0.05). These results suggest that incorporation of Satureja montana or Ocimum basilicum essential oil improved barrier properties of pumpkin oil cake-based films and reduced the film affinity toward water.
Article Details
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
Authors grant to the Publisher the following rights to the manuscript, including any supplemental material, and any parts, extracts or elements thereof:
- the right to reproduce and distribute the Manuscript in printed form, including print-on-demand;
- the right to produce prepublications, reprints, and special editions of the Manuscript;
- the right to translate the Manuscript into other languages;
- the right to reproduce the Manuscript using photomechanical or similar means including, but not limited to photocopy, and the right to distribute these reproductions;
- the right to reproduce and distribute the Manuscript electronically or optically on any and all data carriers or storage media – especially in machine readable/digitalized form on data carriers such as hard drive, CD-Rom, DVD, Blu-ray Disc (BD), Mini-Disk, data tape – and the right to reproduce and distribute the Article via these data carriers;
- the right to store the Manuscript in databases, including online databases, and the right of transmission of the Manuscript in all technical systems and modes;
- the right to make the Manuscript available to the public or to closed user groups on individual demand, for use on monitors or other readers (including e-books), and in printable form for the user, either via the internet, other online services, or via internal or external networks.
How to Cite
References
Jafarzadeh S, Jafari SM, Salehabadi A, Nafchi AM, Uthaya Kumar US, Khalil HPSA. Biodegradable green packaging with antimicrobial functions based on the bioactive compounds from tropical plants and their by-products. Trends Food Sci Technol 2020; 100:262–77.
Ozdemir M, Floros JD. Optimization of edible whey protein films containing preservatives for water vapor permeability, water solubility and sensory characteristics. J Food Eng 2008; 86 (2):215–24.
Tharanathan RN. Biodegradable films and composite coatings: Past, present and future. Trends Food Sci Technol 2003; 14 (3):71–8.
Fabra MJ, Talens P, Chiralt A. Tensile properties and water vapor permeability of sodium caseinate films containing oleic acid-beeswax mixtures. J Food Eng 2008; 85 (3):393–400.
Atarés L, De Jesús C, Talens P, Chiralt A. Characterization of SPI-based edible films incorporated with cinnamon or ginger essential oils. J Food Eng 2010; 99 (3):384–91.
Atarés L, Bonilla J, Chiralt A. Characterization of sodium caseinate-based edible films incorporated with cinnamon or ginger essential oils. J Food Eng 2010; 100 (4):678–87.
Popović S, Peričin D, Vaštag Ž, Popović L, Lazić V. Evaluation of edible film-forming ability of pumpkin oil cake; effect of pH and temperature. Food Hydrocoll 2011; 25:470–6.
Syahida N, Fitry I, Zuriyati A, Hanani N. Effects of palm wax on the physical, mechanical and water barrier properties of fish gelatin films for food packaging application. Food Packag Shelf Life 2020; 23:100437.
Hromiš NM, Lazić VL, Markov SL, Vaštag ŽG, Popović SZ, Šuput DZ, Džinić NR, Velićanski AS, Popović LM. Optimization of chitosan biofilm properties by addition of caraway essential oil and beeswax.J. Food Eng. 2015; 158: 86-93.
Nordin N, Othman SH, Rashid SA, Basha RK. Effects of glycerol and thymol on physical, mechanical, and thermal properties of corn starch films. Food Hydrocoll 2020; 106:105884.
Otoni CG, Avena-Bustillos RJ, Olsen CW, Bilbao-Sáinz C, McHugh TH. Mechanical and water barrier properties of isolated soy protein composite edible films as affected by carvacrol and cinnamaldehyde micro and nanoemulsions. Food Hydrocoll 2016; 57:72–9.
Arezoo E, Mohammadreza E, Maryam M, Abdorreza MN. The synergistic effects of cinnamon essential oil and nano TiO2 on antimicrobial and functional properties of sago starch films. Int J Biol Macromol 2020; 157:743–51.
Arfat YA, Benjakul S, Prodpran T, Sumpavapol P, Songtipya P. Properties and antimicrobial activity of fish protein isolate/fish skin gelatin film containing basil leaf essential oil and zinc oxide nanoparticles. Food Hydrocoll 2014; 41:265–73.
Abdollahi M, Rezaei M, Farzi G. Improvement of active chitosan film properties with rosemary essential oil for food packaging. Int J Food Sci Technol 2012; 47 (4):847–53.
Rubilar JF, Cruz RMS, Silva HD, Vicente AA, Khmelinskii I, Vieira MC. Physico-mechanical properties of chitosan films with carvacrol and grape seed extract. J Food Eng 2013; 115 (4):466–74.
Atares L, Chiralt A. Essential oils as additives in biodegradable films and coatings for active food packaging. Trends Food Sci Technol 2016; 48:51–62.
Abdollahi M, Damirchi S, Shafafi M, Rezaei M, Ariaii P. Carboxymethyl cellulose-agar biocomposite film activated with summer savory essential oil as an antimicrobial agent. Int J Biol Macromol 2019; 126:561–8.
Benelli G, Pavela R, Canale A, et al. Acute larvicidal toxicity of five essential oils (Pinus nigra, Hyssopus officinalis, Satureja montana, Aloysia citrodora and Pelargonium graveolens) against the filariasis vector Culex quinquefasciatus: Synergistic and antagonistic effects. Parasitol Int 2017; 66 (2):166–71.
Filip S, Vidović S, Vladić J, Pavlić B, Adamović D, Zekovi Z. Chemical composition and antioxidant properties of Ocimum basilicum L. extracts obtained by supercritical carbon dioxide extraction: Drug exhausting method. J Supercrit Fluids 2016; 109:20–5.
ASTM standard D882-10 (2010). ASTM international, Pennsylvania.
ISO 2528 (1995). International Organisation for Standardisation, Switzerland.
Hosseini SF, Rezaei M, Zandi M, Farahmandghavi F. Bio-based composite edible films containing Origanum vulgare L. essential oil. Ind Crops Prod 2015; 67:403–13.
Popović S. The study of production and characterization of biodegradable, composite films based on plant proteins. PhD Thesis, Faculty of Technology Novi Sad, University of Novi Sad. 2013.
Aliheidari N, Fazaeli M, Ahmadi R, Ghasemlou M, Emam-Djomeh Z. Comparative evaluation on fatty acid and Matricaria recutita essential oil incorporated into casein-based film. Int J Biol Macromol 2013; 56:69–75.
Dashipour A, Razavilar V, Hosseini H, et al. Antioxidant and antimicrobial carboxymethyl cellulose films containing Zataria multiflora essential oil. Int J Biol Macromol 2015; 72:606–13.
Hasheminya S-M, Mokarram RR, Ghanbarzadeh B, Hamishekar H, Kafil HS, Dehghannya J. Development and characterization of biocomposite films made from kefiran, carboxymethyl cellulose and Satureja Khuzestanica essential oil. Food Chem 2019; 289:443–52.
Jouki M, Yazdi FT, Mortazavi SA, Koocheki A. Quince seed mucilage films incorporated with oregano essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties. Food Hydrocoll 2014; 36:9–19.
Xu T, Gao CC, Feng X, Yang Y, Shen X, Tang X. Structure, physical and antioxidant properties of chitosan-gum arabic edible films incorporated with cinnamon essential oil. Int J Biol Macromol 2019; 134:230–6.
Sánchez-González L, Cháfer M, Chiralt A, González-Martínez C. Physical properties of edible chitosan films containing bergamot essential oil and their inhibitory action on Penicillium italicum. Carbohydr Polym 2010; 82 (2):277–83.
Pires C, Ramos C, Teixeira G, et al. Characterization of biodegradable films prepared with hake proteins and thyme oil. J Food Eng 2011; 105 (3):422–8.
Pires C, Ramos C, Teixeira B, Batista I, Nunes ML, Marques A. Hake proteins edible films incorporated with essential oils: Physical, mechanical, antioxidant and antibacterial properties. Food Hydrocoll 2013; 30 (1):224–31.
Tongnuanchan P, Benjakul S, Prodpran T. Properties and antioxidant activity of fish skin gelatin film incorporated with citrus essential oils. Food Chem 2012; 134 (3):1571–9.
Teixeira B, Marques A, Pires C, et al. Characterization of fish protein films incorporated with essential oils of clove, garlic and origanum: Physical, antioxidant and antibacterial properties. LWT - Food Sci Technol 2014; 59 (1):533–9.
Martucci JF, Gende LB, Neira LM, Ruseckaite RA. Oregano and lavender essential oils as antioxidant and antimicrobial additives of biogenic gelatin films. Ind Crop Prod 2015; 71:205–13.
Salgado PR, López-Caballero ME, Gómez-Guillén MC, Mauri AN, Montero MP. Sunflower protein films incorporated with clove essential oil have potential application for the preservation of fish patties. Food Hydrocoll 2013; 33 (1):74–84.
Ahmad M, Benjakul S, Prodpran T, Agustini TW. Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils. Food Hydrocoll 2012; 28 (1):189–99.
Shojaee-Aliabadi S, Hosseini H, Mohammadifar AM, et al. Characterization of antioxidant-antimicrobial k -carrageenan films containing Satureja hortensis essential oil. Int J Biol Macromol 2013; 52:116–24.
Sánchez-González L, Vargas M, González-Martínez C, Chiralt A, Cháfer M. Characterization of edible films based on hydroxypropylmethylcellulose and tea tree essential oil. Food Hydrocoll 2009; 23 (8):2102–9.
Peng Y, Li Y. Combined effects of two kinds of essential oils on physical, mechanical and structural properties of chitosan films. Food Hydrocoll 2014; 36:287–93.
Ma W, Tang CH, Yin SW, Yang XQ, Qi JR, Xia N. Effect of homogenization conditions on properties of gelatin-olive oil composite films. J Food Eng 2012; 113 (1):136–42.
Abdelhedi O, Nasri R, Jridi M, Kchaou H, Nasreddine B, Karbowiak T. Composite bioactive fi lms based on smooth-hound viscera proteins and gelatin: Physicochemical characterization and antioxidant properties d e. Food Hydrocoll 2018; 74:176–86.
Tongnuanchan P, Benjakul S, Prodpran T. Physico-chemical properties, morphology and antioxidant activity of film from fish skin gelatin incorporated with root essential oils. J Food Eng 2013; 117 (3):350–60.
Turina A del V., Nolan M V., Zygadlo JA, Perillo MA. Natural terpenes: Self-assembly and membrane partitioning. Biophys Chem 2006; 122 (2):101–13.
Oliveira Filho JG de, Rodrigues JM, Valadares ACF, et al. Active food packaging: Alginate films with cottonseed protein hydrolysates. Food Hydrocoll 2019; 92 (January):267–75.
Ramziia S, Ma H, Yao Y, Wei K, Huang Y. Enhanced antioxidant activity of fish gelatin–chitosan edible films incorporated with procyanidin. J Appl Polym Sci 2018; 135 (10):1–10.
Wu J, Ge S, Liu H, Wang S, Chen S, Wang J, Li J, Zhang Q. Properties and antimicrobial activity of silver carp (Hypophthalmichthys molitrix) skin gelatin-chitosan films incorporated with oregano essential oil for fish preservation. Food Packag Shelf Life 2014; 2 (1):7–16.
Soares RMD, Maia GS, Rayas-Duarte P, Soldi V. Properties of filmogenic solutions of gliadin crosslinked with 1-(3-dimethyl aminopropyl)-3-ethylcarbodiimidehydrochloride/N-hydroxysuccinimide and cysteine. Food Hydrocoll 2009; 23 (1):181–7.
Secundo F, Guerrieri N. ATR-FT/IR study on the interactions between gliadins and dextrin and their effects on protein secondary structure. J Agric Food Chem 2005; 53 (5):1757–64.
Robertson GH, Gregorski KS, Cao TK. Changes in secondary protein structures during mixing development of high absorption (90%) flour and water mixtures. Cereal Chem 2006; 83 (2):136–42.
Zhang Y, Simpson BK, Dumont M. Effect of beeswax and carnauba wax addition on properties of gelatin films: A comparative study. Food Biosci 2018; 26 (September):88–95.
Arrieta MP, Peltzer MA, Garrigós MDC, Jiménez A. Structure and mechanical properties of sodium and calcium caseinate edible active films with carvacrol. J Food Eng 2013; 114 (4):486–94.
Guillén MD, Cabo N. Study of the effects of smoke flavourings on the oxidative stability of the lipids of pork adipose tissue by means of Fourier transform infrared spectroscopy. Meat Sci 2004; 66 (3):647–57.