Effect of Clove Essential Oil on Film Properties, Antioxidant and Antimicrobial Activities of Chitosan Film
Keywords:
Edible film, Chitosan, Clove essential oilAbstract
Study on the film properties, antioxidant and antimicrobial activities of chitosan film incorporated with clove essential oil at 0.0, 0.5, 1.0, 1.5, 2.0, 2.5, 3.0 and 5.0% w/w were investigated. The results showed that %moisture content, %film solubility, water vapor permeability and color L* values decreased while color a* and b* values and opacity of film increased with increasing concentration of clove essential oil (p<0.05). For mechanical property studies, tensile strength and %elongation of film were highest at 1.5 and 2.0% w/w of concentration of clove essential oil, respectively. Antioxidant activity of composite film results showed that %radical scavenging activity increased (p<0.05) when concentration of clove essential oil increased. For the study of the antimicrobial activity against four pathogenic bacteria, the results showed that antimicrobial indexes increased from 0.11 to 4.62, 0.24 to 3.26, 0.12 to 2.10 and 0.13 to 1.20 for S. aureus, L. monocytogenes, E. coli and S. Typhimurium, respectively. For sensory evaluation, liking score in color, odor, appearance and overall liking of chitosan film incorporated with clove oil decreased with increasing the concentration of essential oil. Considering with film properties and sensory evaluation, it can conclude that the chitosan film incorporated with clove essential oil at 2.5 % w/w was the optimum treatment for further application in food packaging.
References
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32. Ma Q, Zhang Y, Zhong Q. Physical and antimicrobial properties of chitosan films incorporated with lauric arginate, cinnamon oil, and ethylenediaminetetraacetate. J Food Sci Technol 2016; 65: 173-179.
33. Kim SJ, Ustanol Z. Solubility and moisture sorption isotherms of whey-protein based edible films as influenced by lipid and plasticizer incorporation. J Agric Food Chem 2001; 49: 4388-4391.
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35. Bertan LC, Palmu PST, Siani AC, Grosso CRF. Effect of fatty acids and ‘Brazilian elemi’ on composite films based on gelatin. Food Hydrocoll 2005; 19: 73-82.
36. Shellhammer TH, Krochta JM. Whey protein emulsion film performance as effected by lipid type and amount. J Food Sci 1997; 62: 390-394.
37. Weller CL, Gennadios A, Saraiva RA. Edible bilayer film from zein and grain Sorghum wax or Carnaluba wax. Lebensm Wiss Technol 1998; 31: 279-285.
38. Gallo JAQ, Debeaufort F, Callegarin F, Voilley A. Lipid hydrophobicity, physical state and distribution effects on the properties of emulsion-base edible film. J Membr Sci 2000; 180: 37-46.
39. Lee KG, Shibamoto T. Antioxidant property of aroma extract isolated from clove buds [Syzygium aromaticum (L.) Merr. et Perry]. Food Chem 2001; 74(4): 443-448.
40. Ordóñez G, Llopis N, Peñalver P. Efficacy of eugenol against a Salmonella enterica serovar enteritidis experimental infection in commercial layers in production. J Appl Poult Res 2008; 17: 376-382.
41. Canillac N, Mourey A. Antibacterial activity of the essential oil of Picea excels on Listeria, Staphylococcus aureus and coliform bacteria. Food Microbiol 2001; 18: 261-268.
2. Rinaudo M. Chitin and chitosan: properties and application. Prog Polym Sci 2006; 31(7): 603-31.
3. Sandford PA. Commercial sources of chitin and chitosan and their utilization. In: Varum KM, Domard A, Smidsrød O, editors. Advances in chitin science. 6th ed. Trondheim: NTNU; 2003. p. 35-42.
4. Fan W, Sun J, Chen Y, Zhang Y, Chi Y. Effect of chitosan coating on quality and shelf life of silver carp during frozen storage. Food Chem 2009; 115(1): 66-70.
5. Petrou S, Tsiraki M, Giatrakou V, Savvaidis IN. Chitosan dipping or oregano oil treatments, singly or combined on modified atmosphere packaged chicken breast meat. Int J Food Microbiol 2012; 156: 264-271.
6. Suman SP, Mancini RA, Joseph P, Ramanathan R, Konda, MKR, Dady G, Yin, S. Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef. Meat Sci 2010; 86(4): 994-998.
7. Cao Y, Gu W, Zhang J, Chu Y, Ye X, Hu, Y. Effects of chitosan, aqueous extract of ginger, onion and garlic on quality and shelf life of stewed pork during refrigerated storage. Food Chem 2013; 141: 1655-1660.
8. Chantarasataporn P, Tepkasikul P, Kingcha Y, Yoksan R, Pichyangkura R, Visessanguan W, Chirachanchai S. Water-based oligochitosan and nanowhisker chitosan as potential food preservatives for shelf-life extension of minced pork. Food chem 2014; 159: 463-470.
9. Hu J, Wang X, Xiao Z, Bi W. Effect of chitosan nanoparticles loaded with cinnamon essential oil on the quality of chilled pork. Lebensm Wiss Technol 2015; 63: 519-526.
10. Qin YY, Yang JY, Lu HB, Wang SS, Yang XC, Chai M, Li L, Cao JX. Effect of chitosan film incorporated with tea polyphenol on quality and shelf life of pork meat patties. Int J Biol Macromol 2013; 61: 312-316.
11. Park S, Marsh KS, Dawson P. Application of chitosan-incorported LDPE film to sliced fresh red meats for shelf life extension. Meat Sci 2010; 85: 493-499.
12. Reesha KV, Kumar PS, Bindu J, Varghere TO. Development and characterization of an LDPE/chitosan composite antimicrobial film for chilled fish storage. Int J Biol Macromol 2015; 79: 934-942.
13. Georgantelis D, Ambrosiadis I, Katikou P, Blekas G, Georgakis SA. Effect of rosemary extract, chitosan and α-tocophenal on microbiological parameter and lipid oxidation of fresh pork sausages stored at 4 oC. Meat Sci 2007; 76(1): 172-181.
14. Georgantelis D, Blekas G, Katikou P, Ambrosiadis I, Fletouris D. Effect of rosemary extract, chitosan and α-tocophenal on lipid oxidation and color stability during frozen storage of beef burgers. Meat Sci 2007; 75(2): 256-264.
15. Giatrakou V, Ntzimani A, Savvaidis IN. Effect of chitosan and thyme oil on a ready to cook chicken product. Food Microbiol 2010; 27(10): 132-136.
16. Giatrakou V, Ntzimani A, Zwietering M, Savvaidis IN. Combined chitosan-thyme treatments with modified atmosphere packaging on a Greek Ready-to-Cook (RTC) poultry product. J Food Protect 2010; 73, 663–669.
17. Ojagh SM, Rezaei M, Razavi SH, Hosseini SMH. Effect of chitosan coating enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chem 2010; 120: 193-198.
18. Vargas M, Albors A, Chiralt A. Application of chitosan–sunflower oil edible films to pork meat hamburgers. Procedia Food Sci 2011; 1, 39–43.
19. Bazargani-Gilani B, Aliakbarlu J, Tajik H. Effect of pomegranate juice dipping and chitosan coating enriched with Zataria multiflora Boiss essential oil on the shelf life of chicken meat during refrigerated storage. Innov Food Sci Emerg Technol 2015; 29:280-287.
20. Kosnik A. Antibiotic properties of vegetable oils. Roczniki Akad Med Biatymstoku 1995; 1: 227-360.
21. Division of Medical Research. Folk herbs: chapter 1. Bangkok: Department of Medical Sciences, Ministry of Public Health; 2526. p. 17. Thai.
22. Pongprayoon U, Baeckstrom P, Jacobsson U, Lindstrom M, Bohlin L. Compounds inhibiting prostaglandin synthesis isolated from Ipomoea pescaprae. Planta Med 1991; 57(6): 515-518.
23. Dold H, Knapp A. The antibacterial action of spices. Z Hyg Infektionskrankh 1948; 128: 696-706.
24. Farag RS, Daw ZY, Abo-Raya SH. Influence of some spice essential oils on Aspergillus parasiticus growth and production of aflatoxins in a synthetic medium. 1989; J Food Sci 54:74-76.
25. AOAC. Official methods of analysis of the association of official analytical chemists. 17th ed. Gaithersburg, MD: AOAC International; 2000.
26. Gontard N, Duchez C, Cuq JL, Guilbert S. Edible composite films of wheat gluten and lipid: water vapour permeability and other physical properties. Int J Food Sci Technol 1994; 29: 39-50.
27. ASTM. Standard test method for water vapour transmission of materials. Method E96-92. In: Annual book of ASTM standards. Conshohocken, PA: American Society for Testing and Materials; 1992.
28. Kurt A, Kahyaoglu T. Characterization of a new biodegradable edible film made from salep glucomannan. Carbohydr Polym 2014; 104: 50-58.
29. Wu HC, Chen HM, Shiau CY. Free amino acid and peptide as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus). Food Res Int 2003; 36, 949–957.
30. Carvalho RJ, Souza GT, Honorio VG, Sousa JP, Conceicao ML, Maganani M, Souza EL. Comparative inhibitory effects of Thymus vulgaris L. essential oil against Staphylococcus aureus, Listeria monocytogenes and mesophilic starter co-culture in cheese-mimicking models. Food Microbiol 2015; 52, 59-65.
31. Sanla-Ead N, Jangchud A, Chonhenchob V, Suppakul P. Antimicrobial activity of cinnamon, clove and galangal essential oils and their principle constituents, and possible application in active packaging. In: Proceedings of the 15th IAPRI World Conference on Packaging; 2006 Oct 2-5; Tokyo, Japan. 2006. p. 214-218.
32. Ma Q, Zhang Y, Zhong Q. Physical and antimicrobial properties of chitosan films incorporated with lauric arginate, cinnamon oil, and ethylenediaminetetraacetate. J Food Sci Technol 2016; 65: 173-179.
33. Kim SJ, Ustanol Z. Solubility and moisture sorption isotherms of whey-protein based edible films as influenced by lipid and plasticizer incorporation. J Agric Food Chem 2001; 49: 4388-4391.
34. Guillen MCG, Mateos MP, Estaca JG, Caballero EL, Monyero P. Fish gelatin: a renewable material for developing active biodegradable films. Trends Food Sci Technol 2009; 20: 3-16.
35. Bertan LC, Palmu PST, Siani AC, Grosso CRF. Effect of fatty acids and ‘Brazilian elemi’ on composite films based on gelatin. Food Hydrocoll 2005; 19: 73-82.
36. Shellhammer TH, Krochta JM. Whey protein emulsion film performance as effected by lipid type and amount. J Food Sci 1997; 62: 390-394.
37. Weller CL, Gennadios A, Saraiva RA. Edible bilayer film from zein and grain Sorghum wax or Carnaluba wax. Lebensm Wiss Technol 1998; 31: 279-285.
38. Gallo JAQ, Debeaufort F, Callegarin F, Voilley A. Lipid hydrophobicity, physical state and distribution effects on the properties of emulsion-base edible film. J Membr Sci 2000; 180: 37-46.
39. Lee KG, Shibamoto T. Antioxidant property of aroma extract isolated from clove buds [Syzygium aromaticum (L.) Merr. et Perry]. Food Chem 2001; 74(4): 443-448.
40. Ordóñez G, Llopis N, Peñalver P. Efficacy of eugenol against a Salmonella enterica serovar enteritidis experimental infection in commercial layers in production. J Appl Poult Res 2008; 17: 376-382.
41. Canillac N, Mourey A. Antibacterial activity of the essential oil of Picea excels on Listeria, Staphylococcus aureus and coliform bacteria. Food Microbiol 2001; 18: 261-268.
