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Characterization of citrus pectin films integrated with clove bud essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties.
Int J Biol Macromol. 2018 Jan; 106:670-680.IJ

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.

Authors+Show Affiliations

College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, 710062, China.College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, 710062, China.College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, 710062, China.College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, 710062, China.School of Basic Medical Sciences, Xi'an Jiaotong University Xi'an, 710061, China.College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, 710062, China. Electronic address: yrguo730@snnu.edu.cn.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28818729

Citation

Nisar, Tanzeela, et al. "Characterization of Citrus Pectin Films Integrated With Clove Bud Essential Oil: Physical, Thermal, Barrier, Antioxidant and Antibacterial Properties." International Journal of Biological Macromolecules, vol. 106, 2018, pp. 670-680.
Nisar T, Wang ZC, Yang X, et al. Characterization of citrus pectin films integrated with clove bud essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties. Int J Biol Macromol. 2018;106:670-680.
Nisar, T., Wang, Z. C., Yang, X., Tian, Y., Iqbal, M., & Guo, Y. (2018). Characterization of citrus pectin films integrated with clove bud essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties. International Journal of Biological Macromolecules, 106, 670-680. https://doi.org/10.1016/j.ijbiomac.2017.08.068
Nisar T, et al. Characterization of Citrus Pectin Films Integrated With Clove Bud Essential Oil: Physical, Thermal, Barrier, Antioxidant and Antibacterial Properties. Int J Biol Macromol. 2018;106:670-680. PubMed PMID: 28818729.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of citrus pectin films integrated with clove bud essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties. AU - Nisar,Tanzeela, AU - Wang,Zi-Chao, AU - Yang,Xi, AU - Tian,You, AU - Iqbal,Muneeb, AU - Guo,Yurong, Y1 - 2017/08/14/ PY - 2017/06/19/received PY - 2017/07/17/revised PY - 2017/08/10/accepted PY - 2017/8/19/pubmed PY - 2018/7/10/medline PY - 2017/8/19/entrez KW - Active packaging KW - Antimicrobial activity KW - Antioxidant KW - Citrus pectin film KW - Clove essential oil KW - Film characterization SP - 670 EP - 680 JF - International journal of biological macromolecules JO - Int J Biol Macromol VL - 106 N2 - 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. SN - 1879-0003 UR - https://www.unboundmedicine.com/medline/citation/28818729/Characterization_of_citrus_pectin_films_integrated_with_clove_bud_essential_oil:_Physical_thermal_barrier_antioxidant_and_antibacterial_properties_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0141-8130(17)32217-1 DB - PRIME DP - Unbound Medicine ER -