Chitosan films and coatings containing essential oils: The antioxidant and antimicrobial activity, and application in food systems
Chitosan edible films and coatings have shown great promise for their application in food preservation and also are promising systems to be used as essential oil (EO) carriers. This review reports the most recent and relevant studies concerning chitosan films and coatings containing EOs. The effect...
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| Published in | Food research international Vol. 89; no. Pt 1; pp. 117 - 128 |
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| Main Authors | , , |
| Format | Journal Article |
| Language | English |
| Published |
Canada
Elsevier Ltd
01.11.2016
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| Subjects | |
| Online Access | Get full text |
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| Abstract | Chitosan edible films and coatings have shown great promise for their application in food preservation and also are promising systems to be used as essential oil (EO) carriers. This review reports the most recent and relevant studies concerning chitosan films and coatings containing EOs. The effect of EO incorporation on the antioxidant, antibacterial and antifungal activities of chitosan films and coatings in vitro and in vivo, as well as their applications in food systems have been discussed. In general, incorporation of EOs significantly increased the antioxidant, antibacterial and antifungal efficacy of chitosan films and coatings in vitro. EO-incorporated films and coatings also showed greater effectiveness against postharvest fungi and foodborne bacteria in food systems than pure films and coatings. The application of chitosan films and coatings containing EOs usually led to an extension of the shelf-life and reduction of lipid peroxidation of fish and meat products over pure chitosan films and coatings. In addition, chitosan coatings incorporated with EOs were more effective in maintaining fruit and vegetable quality, and controlling their postharvest decay during storage and shelf life than pure chitosan coatings.
•Incorporation of EOs increased antioxidant and antimicrobial efficacy of chitosan films and coating.•Chitosan-EOs were more effective in extension of shelf-life and maintaining quality than chitosan.•Chitosan-EOs were more effective against pathogen and fungi in food than chitosan. |
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| AbstractList | Chitosan edible films and coatings have shown great promise for their application in food preservation and also are promising systems to be used as essential oil (EO) carriers. This review reports the most recent and relevant studies concerning chitosan films and coatings containing EOs. The effect of EO incorporation on the antioxidant, antibacterial and antifungal activities of chitosan films and coatings in vitro and in vivo, as well as their applications in food systems have been discussed. In general, incorporation of EOs significantly increased the antioxidant, antibacterial and antifungal efficacy of chitosan films and coatings in vitro. EO-incorporated films and coatings also showed greater effectiveness against postharvest fungi and foodborne bacteria in food systems than pure films and coatings. The application of chitosan films and coatings containing EOs usually led to an extension of the shelf-life and reduction of lipid peroxidation of fish and meat products over pure chitosan films and coatings. In addition, chitosan coatings incorporated with EOs were more effective in maintaining fruit and vegetable quality, and controlling their postharvest decay during storage and shelf life than pure chitosan coatings. Chitosan edible films and coatings have shown great promise for their application in food preservation and also are promising systems to be used as essential oil (EO) carriers. This review reports the most recent and relevant studies concerning chitosan films and coatings containing EOs. The effect of EO incorporation on the antioxidant, antibacterial and antifungal activities of chitosan films and coatings in vitro and in vivo, as well as their applications in food systems have been discussed. In general, incorporation of EOs significantly increased the antioxidant, antibacterial and antifungal efficacy of chitosan films and coatings in vitro. EO-incorporated films and coatings also showed greater effectiveness against postharvest fungi and foodborne bacteria in food systems than pure films and coatings. The application of chitosan films and coatings containing EOs usually led to an extension of the shelf-life and reduction of lipid peroxidation of fish and meat products over pure chitosan films and coatings. In addition, chitosan coatings incorporated with EOs were more effective in maintaining fruit and vegetable quality, and controlling their postharvest decay during storage and shelf life than pure chitosan coatings. •Incorporation of EOs increased antioxidant and antimicrobial efficacy of chitosan films and coating.•Chitosan-EOs were more effective in extension of shelf-life and maintaining quality than chitosan.•Chitosan-EOs were more effective against pathogen and fungi in food than chitosan. Chitosan edible films and coatings have shown great promise for their application in food preservation and also are promising systems to be used as essential oil (EO) carriers. This review reports the most recent and relevant studies concerning chitosan films and coatings containing EOs. The effect of EO incorporation on the antioxidant, antibacterial and antifungal activities of chitosan films and coatings in vitro and in vivo, as well as their applications in food systems have been discussed. In general, incorporation of EOs significantly increased the antioxidant, antibacterial and antifungal efficacy of chitosan films and coatings in vitro. EO-incorporated films and coatings also showed greater effectiveness against postharvest fungi and foodborne bacteria in food systems than pure films and coatings. The application of chitosan films and coatings containing EOs usually led to an extension of the shelf-life and reduction of lipid peroxidation of fish and meat products over pure chitosan films and coatings. In addition, chitosan coatings incorporated with EOs were more effective in maintaining fruit and vegetable quality, and controlling their postharvest decay during storage and shelf life than pure chitosan coatings.Chitosan edible films and coatings have shown great promise for their application in food preservation and also are promising systems to be used as essential oil (EO) carriers. This review reports the most recent and relevant studies concerning chitosan films and coatings containing EOs. The effect of EO incorporation on the antioxidant, antibacterial and antifungal activities of chitosan films and coatings in vitro and in vivo, as well as their applications in food systems have been discussed. In general, incorporation of EOs significantly increased the antioxidant, antibacterial and antifungal efficacy of chitosan films and coatings in vitro. EO-incorporated films and coatings also showed greater effectiveness against postharvest fungi and foodborne bacteria in food systems than pure films and coatings. The application of chitosan films and coatings containing EOs usually led to an extension of the shelf-life and reduction of lipid peroxidation of fish and meat products over pure chitosan films and coatings. In addition, chitosan coatings incorporated with EOs were more effective in maintaining fruit and vegetable quality, and controlling their postharvest decay during storage and shelf life than pure chitosan coatings. |
| Author | Chen, Xiaoe Yuan, Gaofeng Li, Duo |
| Author_xml | – sequence: 1 givenname: Gaofeng surname: Yuan fullname: Yuan, Gaofeng organization: Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, Zhejiang Ocean University, Zhoushan 316022, China – sequence: 2 givenname: Xiaoe surname: Chen fullname: Chen, Xiaoe email: xiaoechen@163.com organization: Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, Zhejiang Ocean University, Zhoushan 316022, China – sequence: 3 givenname: Duo orcidid: 0000-0001-5227-5565 surname: Li fullname: Li, Duo email: duoli@zju.edu.cn organization: Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/28460897$$D View this record in MEDLINE/PubMed |
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| SubjectTerms | Antibacterial activity Antifungal activity antifungal properties antioxidants bacteria chitosan Chitosan coatings Chitosan films coatings edible films Essential oils fish meat Food package food preservation fungi lipid peroxidation meat products postharvest diseases shelf life vegetables |
| Title | Chitosan films and coatings containing essential oils: The antioxidant and antimicrobial activity, and application in food systems |
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