The Extraction and Impact of Essential Oils on Bioactive Films and Food Preservation, with Emphasis on Antioxidant and Antibacterial Activities-A Review.

Essential oils, consisting of volatile compounds, are derived from various plant parts and possess antibacterial and antioxidant properties. Certain essential oils are utilized for medicinal purposes and can serve as natural preservatives in food products, replacing synthetic ones. This review describes how essential oils can promote the performance of bioactive films and preserve food through their antioxidant and antibacterial properties. Further, this article emphasizes the antibacterial efficacy of essential oil composite films for food preservation and analyzes their manufacturing processes. These films could be an attractive delivery strategy for improving phenolic stability in foods and the shelf-life of consumable food items. Moreover, this article presents an overview of current knowledge of the extraction of essential oils, their effects on bioactive films and food preservation, as well as the benefits and drawbacks of using them to preserve food products.

A Green Film-Forming Investigation of the Edible Film Based on Funoran: Preparation, Characterization, and the Investigation of the Plasticizer Effects.

In this study, an edible film based on funoran was developed. Moreover, the effects of plasticizers (glycerol, xylitol, and sorbitol) on the physicochemical properties of the funoran films were also investigated. The interactions between plasticizers and funoran molecules of the film-forming system were characterized by Fourier transform infrared spectroscopy, thermogravimetric analysis, and scanning electron microscopy. The results showed that the addition of plasticizers altered and broke the initial complex entangled structures of funoran molecular chains. Funoran films containing plasticizers were compatible, homogeneous, and dense, exhibiting good thermal stability below 100 °C. With the addition of plasticizers, the elongation at break, oxygen permeability, light transmittance, and water vapor permeability increased, but the tensile strength decreased. It was found that a glycerol addition of 40% was most suitable for commercial applications. All the results revealed the excellent film-forming properties of funoran, indicating that the prepared funoran films have tremendous potential for packaging applications.

Preparation, Characterization and Application of a Low Water-Sensitive Artemisia sphaerocephala Krasch. Gum Intelligent Film Incorporated with Anionic Cellulose Nanofiber as a Reinforcing Component.

A low-water-sensitive Artemisia sphaerocephala Krasch. gum (ASKG) based intelligent film was developed. Red cabbage extracts (RCE) was selected as a natural pH-sensitive indicator, and anionic cellulose nanofiber (ACNF) was added as a hydrophobic and locking host. The zeta potential, rheology, Fourier-transform infrared spectroscopy, X-ray diffractometry, and release results indicated that the RCE was locked by the ACNF via electrostatic interactions, moreover, broke the original complicated network and ordered arrangement of polymer molecules in the developed intelligent films. RCE addition decreased the tensile strength, oxygen, and water vapor barrier properties and light transmission of the developed intelligent films, while increasing the elongation at break. The films could respond to buffer solutions and NH3 through different color changes. The developed intelligent film was hydrophobic, which could precisely detect the freshwater shrimp freshness in real time via color changes, which indicated that the films have potential in intelligent packaging and gas-sensing label fields.

A semen cassia gum-based film with visual-olfactory function for indicating the freshness change of animal protein-rich food.

Bromothymol blue (BTB) was fixed on the cationic cellulose fibers (CCFs) to prepare pH sensitive fibers (pH-SFs). The pH-SFs as intelligent indicator were added into the semen cassiae gum (SCG) as a weakly acidic matrix to prepare a visual-olfactory film. The 13C NMR results show that the CCFs were successfully obtained by introducing hydroxypropyltriethylamine groups which showed strong affinity to BTB molecules. Rheology results demonstrated that all of the film-forming solutions were shear-thinned fluids with non-Newtonian behavior. Scanning electronic microscopy showed that the addition of pH-SFs makes the film surface rougher and rougher. The addition of pH-SFs < 3% improved the tensile strength of the film. The visual-olfactory film was sensitive to ammonia with a highly visible color change from pale yellow to blue-green. The SCG-3SFs film pre-treated in NaOH solution changed from blue to pale yellow while the raw milk was close to spoilage. The light yellow SCG-3SFs film changed to blue-green as the freshwater shrimp changed from fresh to spoilage. The results indicate that the visual-olfactory film can be used for perceiving the freshness of milk and freshwater shrimp.

In-Situ pH-Sensitive Fibers via the Anchoring of Bromothymol Blue on Cellulose Grafted with Hydroxypropyltriethylamine Groups via Adsorption.

In-situ pH-sensitive cellulose fibers (IS-pH-SCF) were prepared by anchoring bromothymol blue (BTB) onto cellulose fibers (CF) modified with hydroxypropyltriethylamine (HPTTL) groups. Fourier transform infrared and X-ray photoelectron spectrum analyses demonstrated that the HPTTL groups were grafted onto the CF. X-ray diffraction proved that cellulose I in the CF transformed into cellulose II after quaternization. Scanning electron microscopy suggested that the quaternized CF (QCF) surface was clean and uniformly ridged. The adsorption of BTB onto QCF was carried out via batch adsorption experiments. A kinetic study illustrated that the adsorption was a spontaneous process and described well by pseudo-second-order, Freundlich and Temkin isotherms. The activation energy for the BTB adsorption onto QCF was 52.89 kJ/mol, which proved that the BTB adsorption onto QCFs was chemically controlled. The pH response demonstrated that the IS-pH-SCF was highly sensitive to pH, with an obvious color change for pH 4 to 8. The release tests showed that BTB was anchored on QCFs and that no BTB was released. IS-pH-SCF has a potential use for indicating pH changes in food.

Intelligent poly (vinyl alcohol)-chitosan nanoparticles-mulberry extracts films capable of monitoring pH variations.

The aim of this study was to prepare a visually responsive intelligent film based on poly (vinyl alcohol) (PVA), chitosan nanoparticles (CHNPs) and mulberry extracts (MBE). CHNPs were first prepared by using ionotropic gelation method to enhance the mechanical properties of PVA based films. The morphology, particle size, zeta potential and crystallinity of CHNPs were measured. The resultant CHNPs were spherical with a diameter of 381.2nm, with high stability and a zeta potential of 49.1±1.33mV. The film with 6% CHNPs (P-C6) had the highest tensile strength (∼73.43MPa). MBE was incorporated into the P-C6 film. The film containing 20% MBE had the highest tensile strength and showed visible color responses to variations across pH 1-13. The film was tested by monitoring the spoilage of fish. The color of the film changed from red to green as the fish spoiled. Therefore, the pH responsive intelligent film developed here can be used as a package label to detect food spoilage.

A pH-Sensing Film from Tamarind Seed Polysaccharide with Litmus Lichen Extract as an Indicator.

A new pH-sensing film was developed by using tamarind seed polysaccharide (TSP) and natural dye extracted from litmus lichen (LLE). The addition of LLE from 0 to 2.5% decreased the tensile strength and elongation at break from 30.20 to 29.97 MPa and 69.73% to 60.13%, respectively, but increased the water vapor permeability from 0.399 × 10-9 to 0.434 × 10-9 g·s-1·m-1·Pa-1. The UV⁻Vis spectra of the litmus lichen extract (LLE) in the pH range of 4⁻10 showed that the color clearly changed from orange to blue. The characterization results showed that TSP interacted with LLE through hydrogen bonds. The color of the film varied from orange (pH 4.0) to blue-violet (pH 10.0). The full cream milk spoilage test indicated that the film is suitable for application in full cream milk spoilage detection. The developed pH-sensing film could be used as a promising diagnostic tool for the detection of food spoilage.