Physicochemical properties of alginate/polycaprolactone-based films containing essential oils

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 26, 2006, Pages 10205-10214

  Salmieri, Stéphane ^a   Lacroix, Monique ^a  

^a UNIVERSITÉ LAVAL   (Canada)

Author keywords

Alginate; Antiradical activity; Bioactive packaging; Cross linking; Essential oil; FTIR; Polycaprolactone; SEM; Solubility; Tensile properties

Indexed keywords

ALGINIC ACID; AQUAPLAST, CAPROLACTONE; CALCIUM CHLORIDE; ESSENTIAL OIL; GLUCURONIC ACID; HEXURONIC ACID; POLYESTER; UNCLASSIFIED DRUG;

ARTICLE; CHEMISTRY; CINNAMOMUM ZEYLANICUM; FOOD PACKAGING; INFRARED SPECTROSCOPY; INSTRUMENTATION; MECHANICS; OREGANO; PHYSICAL CHEMISTRY; SAVORY; SCANNING ELECTRON MICROSCOPY; SOLUBILITY;

ALGINATES; CALCIUM CHLORIDE; CHEMISTRY, PHYSICAL; CINNAMOMUM ZEYLANICUM; FOOD PACKAGING; GLUCURONIC ACID; HEXURONIC ACIDS; MECHANICS; MICROSCOPY, ELECTRON, SCANNING; OILS, VOLATILE; ORIGANUM; POLYESTERS; SATUREJA; SOLUBILITY; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

CINNAMOMUM VERUM; ORIGANUM;

EID: 33846466745     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf062127z     Document Type: Article

References (47)

1. Rooney, M. L. Overview of active food packaging. In Active food packaging; Rooney, M. L., Ed.; Chapman & Hall: London, U.K., 1995; pp 2-36.
2. Suppakul, P.; Miltz, J.; Sonneveld, K.; Bigger, S. W. Active packaging technologies with an emphasis on antimicrobial packaging and its applications. J. Food Sci. 2003, 68, 408-420.
3. Cieśla, K.; Salmieri, S.; Lacroix, M.; Le Tien, C. Gamma irradiation influence on physical properties of milk proteins. Radiat. Phys. Chem. 2004, 71, 93-97.
4. Guilbert, S.; Gontard, N.; Gorris, L. G. M. Prolongation of the shelf-life of perishable food products using biodegradable films and coatings. Lebensm.-Wiss. -Technol. 1996, 29, 10-17.
5. Le, Tien, C.; Vachon, C.; Mateescu, M.-A.; Lacroix, M. Milk protein coatings prevent oxidative browning of apples and potatoes. J. Food Sci. 2001, 66, 512-516.
6. Millette, M.; Le Tien, C.; Smoragiewicz, W.; Lacroix, M. Inhibition of Staphylococcus aureus on beef by nisin-containing modified alginate films and beads. Food Control, in press.
7. Ozdemir, M.; Floros, J. D. Active food packaging technologies. Crit. Rev. Food Sci. Nutr. 2004, 44, 185-193.
8. Burt, S. Essential oils: Their antibacterial properties and potential applications in foods - A review. Int. J. Food Microbiol. 2004, 94, 223-253.
9. Tepe, B.; Sokmen, M.; Akpulat, H. A.; Daferera, D.; Polissiou, M.; Sokmen, A. Antioxidative activity of the essential oils of Thymus sipyleus subsp. sipyleus var. sipileus and Thymus sipyleus subsp. sipyleus var. rosulans. J. Food Eng. 2005, 66, 447-454.
10. Tomaino, A.; Cimino, F.; Zimbalatti, V.; Venuti, V.; Sulfaro, V.; De Pasquale, A.; Saija, A. Influence of heating on antioxidant activity and the chemical composition of some spice essential oils. Food Chem. 2005, 89, 549-554.
11. Kester, J. J.; Fennema, O. R. Edible films and coatings: A review. Food Technol. 1986, 12, 47-59.
12. 2 system for membrane coat application. J. Pharm. Sci. 2001, 90, 1134-1142.
13. Conca, K. R.; Yang, T. C. S. In Biodegradable polymers and packagings; Ching, C., Kaplan, D., Thomas, E., Eds.; Technomic Publishing Co., Inc.: Lancaster, PA, 1993; pp 357-369.
14. Siew, C. K.; Williams, P. A. New insights into the mechanism of gelation of alginate and pectin: Charge annihilation and reversal mechanism. Biomacromolecules 2005, 6, 963-969.
15. Yoshii, F.; Darwis, D.; Mitomo, H.; Keizo, M. Cross-linking of poly(∈-caprolactone) by radiation technique and its biodegradability. Rad. Phys. Chem. 2000, 57, 417-420.
16. Lu, C.-H.; Lin, W.-J. Permeation of protein from porous poly(∈-caprolactone) films. J. Biomed. Mater. Res., Part B 2002, 63, 220-225.
17. Oussalah, M.; Caillet, S.; Salmieri, S.; Saucier, L.; Lacroix, M. Antimicrobial and antioxidant effects of milk protein-based film containing essential oils for the preservation of whole beef muscle. J. Agric. Food Chem. 2004, 52, 5598-5605.
18. Oussalah, M.; Caillet, S.; Saucier, L.; Lacroix, M. Inhibitory effects of selected plant essential oils on four pathogen bacteria growth: E. coli O157:H7, Salmonella typhimurium, Staphylococcus aureus and Listeria monocytogenes. Food Control, in press.
19. Oussalah, M.; Caillet, S.; Salmieri, S.; Saucier, L.; Lacroix, M. Antimicrobial effects of alginate-based film containing essential oils for the preservation of whole beef muscle. J. Food Prot., in press.
20. Le Tien, C.; Letendre, M.; Ispas-Szabo, P.; Mateescu, M.-A.; Delmas-Patterson, G.; Yu, H.-L.; Lacroix, M. Development of biodegradable films from whey proteins by cross-linking and entrapment in cellulose. J. Agric. Food Chem. 2000, 48, 5566-5575.
21. Letendre, M.; D'Aprano, G.; Lacroix, M.; Salmieri, S.; St-Gelais, D. Physicochemical properties and bacterial resistance of biodegradable milk protein films containing agar and pectin. J. Agric. Food Chem. 2002, 50, 6017-6022.
22. Caillet, S.; Salmieri, S.; Lacroix, M. Evaluation of free radical-scavenging properties of commercial grape phenol extracts by a fast colorimetric method. Food Chem. 2006, 95, 1-8.
23. Martin-Polo, M.; Mauguin, C.; Voilley, A. Hydrophobic films and their efficiency against moisture transfer. 1. Influence of the film preparation technique. J. Agric. Food Chem. 1992, 40, 407-412.
24. Helander, I. M.; Alakomi, H.-L.; Latva-Kala, K.; Mattila-Sandholm, T.; Pol, I.; Smid, E. J.; Gorris, L. G. M.; Von Wright, A. Characterization of the action of selected essential oil components on gram-negative bacteria. J. Agric. Food Chem. 1998, 46, 3590-3595.
25. Uruakpa, F. O.; Arntfield, S. D. Emulsifying characteristics of commercial canola protein-hydrocolloid systems. Food Res. Int. 2005, 38, 659-672.
26. Parris, N.; Coffin, D. R.; Joubran, R. F.; Pessen, H. Composition factors affecting the water vapor permeability and tensile properties of hydrophilic films. J. Agric. Food Chem. 1995, 43, 1432-1435.
27. Pranoto, Y.; Salokhe, M.; Rakshit, K. Physical and antibacterial properties of alginate-based edible film incorporated with garlic oil. Food Res. Int. 2005, 38, 267-272.
28. Ressouany, M.; Vachon, C.; Lacroix, M. Irradiation dose and calcium effect on the mechanical properties of cross-linked caseinate films. J. Agric. Food Chem. 1998, 46, 1618-1623.
29. Sabato, S. F.; Ouattara, B.; Yu, H.; D'Aprano, G.; Le, Tien, C.; Mateescu, M.-A.; Lacroix, M. Mechanical and barrier properties of cross-linked soy and whey protein-based films. J. Agric. Food Chem. 2001, 49, 1397-1403.
30. Lee, S. L.; Lee, M. S.; Song, K. B. Effect of gamma-irradiation on the physical properties of gluten films. Food Chem. 2005, 92, 621-625.
31. Kulkarni, A. R.; Soppimath, K. S.; Aminabhavi, T. M.; Dave, A. M.; Mehta, M. H. Glutaraldehyde crosslinked sodium alginate beads containing liquid pesticide for soil application. J. Controlled Release 2000, 63, 97-105.
32. Tomihata, K.; Ikada, Y. Preparation of cross-linked hyaluronic acid films of low water content. Biomaterials 1997, 18, 189-195.
33. Le Tien, C.; Lacroix, M.; Ispas-Szabo, P.; Mateescu, M.-A. N-acylated chitosan: hydrophobic matrices for controlled drug release. J. Controlled Release 2003, 93, 1-13.
34. Le Tien, C.; Millette, M.; Mateescu, M.-A.; Lacroix, M. Modified alginate and chitosan for lactic acid bacteria immobilization. Biotechnol. Appl. Biochem. 2004, 39, 1-9.
35. Wong, T. W.; Chan, L. W.; Kho, S. B.; Heng, P. W. S. Design of controlled-release solid dosage forms of alginate and chitosan using microwave. J. Controlled Release 2002, 84, 99-114.
36. Škerget, M.; Kotnic, P.; Hadolin, M.; Hraaš, A. R.; Simonič, M.; Knez, Ž. Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities. Food Chem. 2005, 89, 191-198.
37. Parejo, I.; Vialdomat, F.; Bastida, J.; Rosas-Romero, A.; Flerlage, N.; Burillo, J.; Codina, C. Comparison between the radical sacvenging activity and antioxidant activity of six distilled and nondistilled mediterranean herbs and aromatic plants. J. Agric. Food Chem. 2002, 50, 6882-6890.
38. Murcia, M. A.; Egea, I.; Romojaro, F.; Parras, P.; Jiménez, A. M.; Martǐnez-Tomé, M. Antioxidant evaluation in dessert spices compared with common food additives. Influence of irradiation procedure. J. Agric. Food Chem. 2004, 52, 1872-1881.
39. Abdalla, A. E.; Roozen, J. P. Effect of plant extracts on the oxidative stability of sunflower oil and emulsion. Food Chem. 1999, 64, 323-329.
40. Radonic, A.; Milos, M. Chemical composition and in vitro evaluation of antioxidant effect of free volatile compounds from Satureja montana L. Free Radical Res. 2003, 37, 673-679.
41. Kähkönen, M. P.; Hopia, A. I.; Vuorela, H. J.; Rauha, J.-P.; Pihlaja, K.; Kujala, T. S.; Heinonen, M. Antioxidant activity of plant extracts containing phenolic compounds. J. Agric. Food Chem. 1999, 47, 3954-3962.
42. Botsoglou, N. A.; Christaki, E.; Fletouris, D. J.; Florou-Paneri, P.; Spais, A. B. The effect of dietary oregano essential oil on lipid oxidation in raw and cooked chicken during refrigerated storage. Meat Sci. 2002, 62, 259-265.
43. Botsoglou, N. A.; Govaris, A.; Botsoglou, E. N.; Grigoropoulou, S. H.; Papageorgiou, G. Antioxidant activity of dietary oregano essential oil and α-tocopheryl acetate supplementation in long-term frozen stored turkey meat. J. Agric. Food Chem. 2003, 51, 2930-2936.
44. Yanishlieva, N. V.; Marinova, E. M.; Gordon, M. H.; Raneva, V. G. Antioxidant activity and mechanism of action of thymol and carvacrol in two lipid systems. Food Chem. 1999, 64, 59-66.
45. Kulisic, T.; Radonic, A; Katalinic, V.; Milos, M. Use of different methods for testing antioxidative activity of oregano essential oil. Food Chem. 2004, 85, 633-640.
46. Wu, X.; Beecher, G. R.; Holden, J. M.; Haytowitz, D. B.; Gebhardt, S. E.; Prior, R. L. Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. J. Agric. Food Chem. 2004, 52, 4026-4037.
47. Mathew, S.; Abraham, T. E. Studies on the antioxidant activities of cinnamon (Cinnamomum verum) bark extracts, through various in vitro models. Food Chem., in press.