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Investigation of physicochemical properties, antimicrobial and antioxidant activity of edible films based on chitosan/casein containing Origanum vulgare L. essential oil and its effect on quality maintenance of cherry tomato.
Food Chem. 2022 Dec 01; 396:133650.FC

Abstract

Edible coatings prevent physicochemical and biological food deterioration. Using bioactive compounds like essential oils can enrich films. In this study, edible films from chitosan (C), casein (Z) and oregano (OEO) were developed, and their physicochemical, barrier, antimicrobial, antioxidant, and structural properties (FTIR, SEM) were investigated. The C1Z3 ratio had good mechanical and inhibitory properties, and OEO improves flexibility, barrier, hydrophobic, antimicrobial, and antioxidant properties. The physicochemical and microbiological properties of cherry tomatoes were affected by C1Z3 and C1Z3O1.5 coatings. Coated fruits were stored at 4 °C for 32 days. The best results for weight loss, shrinkage, and titratable acidity were found to be 17.88%, 31.12%, and 0.15% in C1Z3O1.5 coated cherry tomatoes, respectively.The TMAB of C1Z3O1.5 coated fruits was less than detectable and the fungal growth was inhibited for 28 days. Accordingly, by adding OEO to chitosan/casein coatings, the spoilage process of cherry tomatoes was delayed for long-term storage.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Roshandel-Hesari N
Department of Chemistry, Faculty of Science, Gonbad Kavous University, P.O. Box 163, Gonbad Kavous, Iran.
Mokaber-Esfahani M
Department of Chemistry, Faculty of Science, Gonbad Kavous University, P.O. Box 163, Gonbad Kavous, Iran. Electronic address: m_mokaber@gonbad.ac.ir.
Taleghani A
Department of Chemistry, Faculty of Science, Gonbad Kavous University, P.O. Box 163, Gonbad Kavous, Iran.
Akbari R
Department of Chemistry, Faculty of Science, Gonbad Kavous University, P.O. Box 163, Gonbad Kavous, Iran.

MeSH

Anti-Bacterial AgentsAnti-Infective AgentsAntioxidantsCaseinsChitosanEdible FilmsSolanum lycopersicumOils, VolatileOriganum

Pub Type(s)

Journal Article

Language

eng

PubMed ID

35839728

Citation

Roshandel-Hesari, Narjes, et al. "Investigation of Physicochemical Properties, Antimicrobial and Antioxidant Activity of Edible Films Based On Chitosan/casein Containing Origanum Vulgare L. Essential Oil and Its Effect On Quality Maintenance of Cherry Tomato." Food Chemistry, vol. 396, 2022, p. 133650.
Roshandel-Hesari N, Mokaber-Esfahani M, Taleghani A, et al. Investigation of physicochemical properties, antimicrobial and antioxidant activity of edible films based on chitosan/casein containing Origanum vulgare L. essential oil and its effect on quality maintenance of cherry tomato. Food Chem. 2022;396:133650.
Roshandel-Hesari, N., Mokaber-Esfahani, M., Taleghani, A., & Akbari, R. (2022). Investigation of physicochemical properties, antimicrobial and antioxidant activity of edible films based on chitosan/casein containing Origanum vulgare L. essential oil and its effect on quality maintenance of cherry tomato. Food Chemistry, 396, 133650. https://doi.org/10.1016/j.foodchem.2022.133650
Roshandel-Hesari N, et al. Investigation of Physicochemical Properties, Antimicrobial and Antioxidant Activity of Edible Films Based On Chitosan/casein Containing Origanum Vulgare L. Essential Oil and Its Effect On Quality Maintenance of Cherry Tomato. Food Chem. 2022 Dec 1;396:133650. PubMed PMID: 35839728.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Investigation of physicochemical properties, antimicrobial and antioxidant activity of edible films based on chitosan/casein containing Origanum vulgare L. essential oil and its effect on quality maintenance of cherry tomato. AU - Roshandel-Hesari,Narjes, AU - Mokaber-Esfahani,Majid, AU - Taleghani,Akram, AU - Akbari,Reza, Y1 - 2022/07/08/ PY - 2022/01/01/received PY - 2022/06/13/revised PY - 2022/07/05/accepted PY - 2022/7/16/pubmed PY - 2022/8/30/medline PY - 2022/7/15/entrez KW - Antifungal activity KW - Casein KW - Cherry tomato KW - Chitosan KW - Edible film KW - Origanum vulgare L SP - 133650 EP - 133650 JF - Food chemistry JO - Food Chem VL - 396 N2 - Edible coatings prevent physicochemical and biological food deterioration. Using bioactive compounds like essential oils can enrich films. In this study, edible films from chitosan (C), casein (Z) and oregano (OEO) were developed, and their physicochemical, barrier, antimicrobial, antioxidant, and structural properties (FTIR, SEM) were investigated. The C1Z3 ratio had good mechanical and inhibitory properties, and OEO improves flexibility, barrier, hydrophobic, antimicrobial, and antioxidant properties. The physicochemical and microbiological properties of cherry tomatoes were affected by C1Z3 and C1Z3O1.5 coatings. Coated fruits were stored at 4 °C for 32 days. The best results for weight loss, shrinkage, and titratable acidity were found to be 17.88%, 31.12%, and 0.15% in C1Z3O1.5 coated cherry tomatoes, respectively.The TMAB of C1Z3O1.5 coated fruits was less than detectable and the fungal growth was inhibited for 28 days. Accordingly, by adding OEO to chitosan/casein coatings, the spoilage process of cherry tomatoes was delayed for long-term storage. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/35839728/Investigation_of_physicochemical_properties_antimicrobial_and_antioxidant_activity_of_edible_films_based_on_chitosan/casein_containing_Origanum_vulgare_L__essential_oil_and_its_effect_on_quality_maintenance_of_cherry_tomato_ DB - PRIME DP - Unbound Medicine ER -