Combined Effect of Cinnamon Essential Oil and Pomegranate Peel Extract on Antioxidant, Antibacterial and Physical Properties of Chitosan Films
The chitosan-based active films were developed by incorporation of cinnamon essential oil (CEO, 10 g/L), pomegranate peel extract (PPE, 10 g/L) and CEO (10 g/L) + PPE (10 g/L) and their physical, antioxidant and antibacterial properties were investigated. Incorporation of CEO and CEO + PPE into the...
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| Published in | FOOD SCIENCE AND TECHNOLOGY RESEARCH Vol. 22; no. 2; pp. 291 - 296 |
|---|---|
| Main Authors | , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Tsukuba
Japanese Society for Food Science and Technology
2016
The Japanese Society for Food Science and Technology Japan Science and Technology Agency |
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| Abstract | The chitosan-based active films were developed by incorporation of cinnamon essential oil (CEO, 10 g/L), pomegranate peel extract (PPE, 10 g/L) and CEO (10 g/L) + PPE (10 g/L) and their physical, antioxidant and antibacterial properties were investigated. Incorporation of CEO and CEO + PPE into the films significantly decreased the water vapor permeability. Incorporation of CEO, PPE and CEO + PPE into the films decreased the transparency, but significantly increased the antioxidant activity. Incorporation of CEO and CEO + PPE exhibited significant antibacterial activity against Escherichia coli and Staphylococcus aureus. In addition, the antibacterial activity against the Staphylococcus aureus in the film incorporated with CEO and PPE was significantly higher than that incorporated with CEO or PPE alone, suggesting that there is a synergistic action between CEO and PPE. |
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| AbstractList | The chitosan-based active films were developed by incorporation of cinnamon essential oil (CEO, 10 g/L), pomegranate peel extract (PPE, 10 g/L) and CEO (10 g/L) + PPE (10 g/L) and their physical, antioxidant and antibacterial properties were investigated. Incorporation of CEO and CEO + PPE into the films significantly decreased the water vapor permeability. Incorporation of CEO, PPE and CEO + PPE into the films decreased the transparency, but significantly increased the antioxidant activity. Incorporation of CEO and CEO + PPE exhibited significant antibacterial activity against Escherichia coli and Staphylococcus aureus. In addition, the antibacterial activity against the Staphylococcus aureus in the film incorporated with CEO and PPE was significantly higher than that incorporated with CEO or PPE alone, suggesting that there is a synergistic action between CEO and PPE. The chitosan-based active films were developed by incorporation of cinnamon essential oil (CEO, 10g/L) , pomegranate peel extract (PPE, 10g/L) and CEO (10g/L)+PPE (10g/L) and their physical, antioxidant and antibacterial properties were investigated. Incorporation of CEO and CEO+PPE into the films significantly decreased the water vapor permeability. Incorporation of CEO, PPE and CEO+PPE into the films decreased the transparency, but significantly increased the antioxidant activity. Incorporation of CEO and CEO+PPE exhibited significant antibacterial activity against Escherichia coli and Staphylococcus aureus. In addition, the antibacterial activity against the Staphylococcus aureus in the film incorporated with CEO and PPE was significantly higher than that incorporated with CEO or PPE alone, suggesting that there is a synergistic action between CEO and PPE. |
| Author | Sun, Haiyan Yuan, Gaofeng Zhang, Yanling Chen, Xiaoe Lv, Hua |
| Author_xml | – sequence: 1 fullname: Yuan, Gaofeng organization: Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, Zhejiang Ocean University – sequence: 2 fullname: Lv, Hua organization: College of Food and Medicine, Zhejiang Ocean University – sequence: 3 fullname: Zhang, Yanling organization: College of Food and Medicine, Zhejiang Ocean University – sequence: 4 fullname: Sun, Haiyan organization: Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, Zhejiang Ocean University – sequence: 5 fullname: Chen, Xiaoe organization: Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, Zhejiang Ocean University |
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| Cites_doi | 10.1016/j.foodchem.2004.11.043 10.1080/10408398.2012.692127 10.1007/s10068-011-0007-8 10.3109/1040841X.2013.763219 10.1111/j.1365-2621.1996.tb10909.x 10.1016/j.foodcont.2015.06.005 10.1016/j.jfoodeng.2010.05.018 10.3390/molecules17043989 10.3390/molecules14051773 10.1016/j.foodcont.2012.07.052 10.1006/abio.1996.0292 10.1016/j.jfoodeng.2008.10.024 10.1016/j.foodchem.2010.02.033 10.1016/j.foodhyd.2012.11.034 10.1111/j.1745-4549.2008.00307.x 10.1016/j.bpc.2006.02.007 10.1016/j.foodhyd.2008.02.009 10.1016/j.fct.2015.03.030 10.1155/2015/974506 10.1021/jf203165k 10.1016/j.carbpol.2013.10.099 10.3390/molecules200611034 10.1016/j.foodhyd.2013.10.013 |
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| References | Ojagh, S.M., Rezaei, M., Razavi, S.H., and Hosseini, S.M.H. (2010) Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water. Food Chem., 122, 161-166. Wang, L., Liu, F., Jiang, Y., Chai, Z., Li, P., Cheng, Y., Jing, H., and Leng, X. (2011) Synergistic antimicrobial activities of natural essential oils with chitosan films. J. Agr. Food Chem., 59, 12411-12419. Kanmani, P. and Rhim, J.W. (2014) Antimicrobial and physical-mechanical properties of agar-based films incorporated with grapefruit seed extract. Carbohyd. Polym., 102, 708-716. Mathew, S. and Abraham, T.E. (2006) Studies on the antioxidant activities of cinnamon (Cinnamomum verum) bark extracts, through various in vitro models. Food Chem., 94, 520-528. Wang, L.Y., Dong, Y., Men, H.T., Tong, J., and Zhou, J. (2013) Preparation and characterization of active films based on chitosan incorporated tea polyphenols. Food Hydrocolloid., 32, 35-41. Turina, A.d.V., Nolan, M., Zygadlo, J., and Perillo, M. (2006) Natural terpenes: self-assembly and membrane partitioning. Biophys. Chem., 122, 101-113. Hosseini, M., Razavi, S., and Mousavi, M. (2009) Antimicrobial, physical and mechanical properties of chitosan - based films incorporated with thyme, clove and cinnamon essential oils. J. Food Process. Pres., 33, 727-743. Vergis, J., Gokulakrishnan, P., Agarwal, R., and Kumar, A. (2015) Essential oils as natural food antimicrobial agents: a review. Crit. Rev. Food Sci., 55, 1320-1323. Nanasombat, S. and Wimuttigosol, P. (2011) Antimicrobial and antioxidant activity of spice essential oils. Food Sci. Biotechnol., 20, 45-53. Wen, P., Zhu, D.-H., Wu, H., Zong, M.-H., Jing, Y.-R., and Han, S.-Y. (2016) Encapsulation of cinnamon essential oil in electrospun nanofibrous film for active food packaging. Food Control, 59, 366-376. Choi, J.G., Kang, O.H., Lee, Y.S., Oh, Y.C., Chae, H.S., Jang, H.J., Shin, D.W., and Kwon, D.Y. (2009) Antibacterial activity of methyl gallate isolated from galla rhois or carvacrol combined with nalidixic acid against nalidixic acid resistant bacteria. Molecules, 14, 1773-1780. Moradi, M., Tajik, H., Rohani, S.M.R., Oromiehie, A.R., Malekinejad, H., Aliakbarlu, J., and Hadian, M. (2012) Characterization of antioxidant chitosan film incorporated with Zataria multiflora Boiss essential oil and grape seed extract. LWT-Food Sci. Technol., 46, 477-484. Ruiz-Navajas, Y., Viuda-Martos, M., Sendra, E., Perez-Alvarez, J.A., and Fernandez-Lopez, J. (2013) In vitro antibacterial and antioxidant properties of chitosan edible films incorporated with Thymus moroderi or Thymus piperella essential oils. Food Control, 30, 386-392. Yuan, G., Lv, H., Yang, B., Chen, X., and Sun, H. (2015) Physical properties, antioxidant and antimicrobial activity of chitosan films containing carvacrol and pomegranate peel extract. Molecules, 20, 11034-11045. Butler, B., Vergano, P., Testin, R., Bunn, J., and Wiles, J. (1996) Mechanical and barrier properties of edible chitosan films as affected by composition and storage. J. Food Sci., 61, 953-956. Bassolé, I.H.N. and Juliani, H.R. (2012) Essential oils in combination and their antimicrobial properties. Molecules, 17, 3989-4006. López-Mata, M.A., Ruiz-Cruz, S., Silva-Beltrán, N.P., Ornelas-Paz, J.d.J., Ocaño-Higuera, V.M., Rodríguez-Félix, F., Cira-Chávez, L.A., Del-Toro-Sánchez, C., and Shirai, K. (2015) Physicochemical and antioxidant properties of chitosan films incorporated with cinnamon oil. Int. J. Polymer Sci., 2015. Article ID 974506. Llana-Ruiz-Cabello, M., Pichardo, S., Maisanaba, S., Puerto, M., Prieto, A.I., Gutiérrez-Praena, D., Jos, A., and Cameán, A.M. (2015) In vitro toxicological evaluation of essential oils and their main compounds used in active food packaging: A review. Food Chem. Toxicol., 81, 9-27. Vargas, M., Albors, A., Chiralt, A., and Gonzalez-Martinez, C. (2009) Characterization of chitosan-oleic acid composite films. Food Hydrocolloid., 23, 536-547. Peng, Y. and Li, Y.F. (2014) Combined effects of two kinds of essential oils on physical, mechanical and structural properties of chitosan films. Food Hydrocolloid., 36, 287-293. Benzie, I.F. and Strain, J.J. (1996) The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Anal. Biochem., 239, 70-76. Gomez-Estaca, J., Gimenez, B., Montero, P., and Gomez-Guillen, M.C. (2009) Incorporation of antioxidant borage extract into edible films based on sole skin gelatin or a commercial fish gelatin. J. Food Eng., 92, 78-85. Atarés, L., Bonilla, J., and Chiralt, A. (2010) Characterization of sodium caseinate-based edible films incorporated with cinnamon or ginger essential oils. J. Food Eng., 100, 678-687. Langeveld, W.T., Veldhuizen, E.J., and Burt, S.A. (2014) Synergy between essential oil components and antibiotics: a review. Crit. Rev. Microbiol., 40, 76-94. 11 22 12 23 13 24 14 15 16 17 18 19 1 2 3 4 5 6 7 8 9 20 10 21 |
| References_xml | – reference: Gomez-Estaca, J., Gimenez, B., Montero, P., and Gomez-Guillen, M.C. (2009) Incorporation of antioxidant borage extract into edible films based on sole skin gelatin or a commercial fish gelatin. J. Food Eng., 92, 78-85. – reference: Hosseini, M., Razavi, S., and Mousavi, M. (2009) Antimicrobial, physical and mechanical properties of chitosan - based films incorporated with thyme, clove and cinnamon essential oils. J. Food Process. Pres., 33, 727-743. – reference: Wen, P., Zhu, D.-H., Wu, H., Zong, M.-H., Jing, Y.-R., and Han, S.-Y. (2016) Encapsulation of cinnamon essential oil in electrospun nanofibrous film for active food packaging. Food Control, 59, 366-376. – reference: Atarés, L., Bonilla, J., and Chiralt, A. (2010) Characterization of sodium caseinate-based edible films incorporated with cinnamon or ginger essential oils. J. Food Eng., 100, 678-687. – reference: Mathew, S. and Abraham, T.E. (2006) Studies on the antioxidant activities of cinnamon (Cinnamomum verum) bark extracts, through various in vitro models. Food Chem., 94, 520-528. – reference: Ruiz-Navajas, Y., Viuda-Martos, M., Sendra, E., Perez-Alvarez, J.A., and Fernandez-Lopez, J. (2013) In vitro antibacterial and antioxidant properties of chitosan edible films incorporated with Thymus moroderi or Thymus piperella essential oils. Food Control, 30, 386-392. – reference: Bassolé, I.H.N. and Juliani, H.R. (2012) Essential oils in combination and their antimicrobial properties. Molecules, 17, 3989-4006. – reference: Nanasombat, S. and Wimuttigosol, P. (2011) Antimicrobial and antioxidant activity of spice essential oils. Food Sci. Biotechnol., 20, 45-53. – reference: Vargas, M., Albors, A., Chiralt, A., and Gonzalez-Martinez, C. (2009) Characterization of chitosan-oleic acid composite films. Food Hydrocolloid., 23, 536-547. – reference: Peng, Y. and Li, Y.F. (2014) Combined effects of two kinds of essential oils on physical, mechanical and structural properties of chitosan films. Food Hydrocolloid., 36, 287-293. – reference: Yuan, G., Lv, H., Yang, B., Chen, X., and Sun, H. (2015) Physical properties, antioxidant and antimicrobial activity of chitosan films containing carvacrol and pomegranate peel extract. Molecules, 20, 11034-11045. – reference: Llana-Ruiz-Cabello, M., Pichardo, S., Maisanaba, S., Puerto, M., Prieto, A.I., Gutiérrez-Praena, D., Jos, A., and Cameán, A.M. (2015) In vitro toxicological evaluation of essential oils and their main compounds used in active food packaging: A review. Food Chem. Toxicol., 81, 9-27. – reference: Benzie, I.F. and Strain, J.J. (1996) The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Anal. Biochem., 239, 70-76. – reference: López-Mata, M.A., Ruiz-Cruz, S., Silva-Beltrán, N.P., Ornelas-Paz, J.d.J., Ocaño-Higuera, V.M., Rodríguez-Félix, F., Cira-Chávez, L.A., Del-Toro-Sánchez, C., and Shirai, K. (2015) Physicochemical and antioxidant properties of chitosan films incorporated with cinnamon oil. Int. J. Polymer Sci., 2015. Article ID 974506. – reference: Wang, L.Y., Dong, Y., Men, H.T., Tong, J., and Zhou, J. (2013) Preparation and characterization of active films based on chitosan incorporated tea polyphenols. Food Hydrocolloid., 32, 35-41. – reference: Langeveld, W.T., Veldhuizen, E.J., and Burt, S.A. (2014) Synergy between essential oil components and antibiotics: a review. Crit. Rev. Microbiol., 40, 76-94. – reference: Kanmani, P. and Rhim, J.W. (2014) Antimicrobial and physical-mechanical properties of agar-based films incorporated with grapefruit seed extract. Carbohyd. Polym., 102, 708-716. – reference: Turina, A.d.V., Nolan, M., Zygadlo, J., and Perillo, M. (2006) Natural terpenes: self-assembly and membrane partitioning. Biophys. Chem., 122, 101-113. – reference: Butler, B., Vergano, P., Testin, R., Bunn, J., and Wiles, J. (1996) Mechanical and barrier properties of edible chitosan films as affected by composition and storage. J. Food Sci., 61, 953-956. – reference: Vergis, J., Gokulakrishnan, P., Agarwal, R., and Kumar, A. (2015) Essential oils as natural food antimicrobial agents: a review. Crit. Rev. Food Sci., 55, 1320-1323. – reference: Moradi, M., Tajik, H., Rohani, S.M.R., Oromiehie, A.R., Malekinejad, H., Aliakbarlu, J., and Hadian, M. (2012) Characterization of antioxidant chitosan film incorporated with Zataria multiflora Boiss essential oil and grape seed extract. LWT-Food Sci. Technol., 46, 477-484. – reference: Ojagh, S.M., Rezaei, M., Razavi, S.H., and Hosseini, S.M.H. (2010) Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water. Food Chem., 122, 161-166. – reference: Wang, L., Liu, F., Jiang, Y., Chai, Z., Li, P., Cheng, Y., Jing, H., and Leng, X. (2011) Synergistic antimicrobial activities of natural essential oils with chitosan films. J. Agr. Food Chem., 59, 12411-12419. – reference: Choi, J.G., Kang, O.H., Lee, Y.S., Oh, Y.C., Chae, H.S., Jang, H.J., Shin, D.W., and Kwon, D.Y. (2009) Antibacterial activity of methyl gallate isolated from galla rhois or carvacrol combined with nalidixic acid against nalidixic acid resistant bacteria. Molecules, 14, 1773-1780. – ident: 12 doi: 10.1016/j.foodchem.2004.11.043 – ident: 20 doi: 10.1080/10408398.2012.692127 – ident: 14 doi: 10.1007/s10068-011-0007-8 – ident: 10 doi: 10.3109/1040841X.2013.763219 – ident: 4 doi: 10.1111/j.1365-2621.1996.tb10909.x – ident: 23 doi: 10.1016/j.foodcont.2015.06.005 – ident: 1 doi: 10.1016/j.jfoodeng.2010.05.018 – ident: 2 doi: 10.3390/molecules17043989 – ident: 5 doi: 10.3390/molecules14051773 – ident: 13 – ident: 17 doi: 10.1016/j.foodcont.2012.07.052 – ident: 3 doi: 10.1006/abio.1996.0292 – ident: 6 doi: 10.1016/j.jfoodeng.2008.10.024 – ident: 15 doi: 10.1016/j.foodchem.2010.02.033 – ident: 22 doi: 10.1016/j.foodhyd.2012.11.034 – ident: 7 doi: 10.1111/j.1745-4549.2008.00307.x – ident: 18 doi: 10.1016/j.bpc.2006.02.007 – ident: 19 doi: 10.1016/j.foodhyd.2008.02.009 – ident: 11 doi: 10.1016/j.fct.2015.03.030 – ident: 9 doi: 10.1155/2015/974506 – ident: 21 doi: 10.1021/jf203165k – ident: 8 doi: 10.1016/j.carbpol.2013.10.099 – ident: 24 doi: 10.3390/molecules200611034 – ident: 16 doi: 10.1016/j.foodhyd.2013.10.013 |
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| Snippet | The chitosan-based active films were developed by incorporation of cinnamon essential oil (CEO, 10 g/L), pomegranate peel extract (PPE, 10 g/L) and CEO (10... The chitosan-based active films were developed by incorporation of cinnamon essential oil (CEO, 10g/L) , pomegranate peel extract (PPE, 10g/L) and CEO... |
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| SubjectTerms | antibacterial activity Antibacterial properties antioxidant activity Antioxidants Chitosan chitosan film cinnamon essential oil E coli Escherichia coli Essential oils Physical properties Plant extracts Polyphenylene ethers pomegranate peel extract Pomegranates Staphylococcus aureus Water vapor |
| Title | Combined Effect of Cinnamon Essential Oil and Pomegranate Peel Extract on Antioxidant, Antibacterial and Physical Properties of Chitosan Films |
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